Danish industrial biotech company EvodiaBio has raised €6 million (DKK 45 million) in a funding round to accelerate expansion across European, North American and Asian markets, as well as to broaden applications of its fermentation-based aroma technology within the beverage sector. The round was led by US-based RA Capital Management’s Planetary Health Fund, with participation from new investors Wild Radicals and Francis Family Funds, alongside existing backers. This brings EvodiaBio’s total capital raised to DKK 150 million over the past three years. Founded to develop sustainable aroma molecules via fermentation, EvodiaBio has moved from lab-scale research to industrial production in just three years. The company produces yeast-derived natural monoterpenes – key volatile aroma compounds – using a platform it says is significantly more resource efficient than traditional extraction or chemical synthesis. EvodiaBio’s initial focus has been on the beer industry, where its technology is positioned as an alternative or supplement to hops to tackle crop issues due to climate volatility. According to the company, the platform allows brewers to achieve a consistent aroma profile while reducing dependence on agricultural inputs and supply chain risks. EvodiaBio’s CEO Camilla Kloss Fenneberg said: “Within just three and a half years, we have gone from a research project to industrial production with all necessary approvals and a profitable product. This investment allows us to accelerate global growth and build the foundation for expansion into new markets.” Kyle Teamey, managing partner at RA Capital, added: “The technology convincingly solves the challenge of producing natural aromas efficiently and sustainably at an industrial scale”. While brewing remains the primary commercial focus, EvodiaBio plans to expand its technology into adjacent categories, including other beverages, wine and the wider aroma and flavour industry. Asia has been identified as a priority growth region following expansion in Europe, the US and Canada. “Our ambition is to become a global leader in industrial biotech,” Fenneberg commented. “We see significant opportunities to apply our platform across multiple industries with a strong need for sustainable, scalable aroma solutions.”

UK-based tempeh brand Better Nature has expanded its range with the addition of a Peri Peri-flavoured variety, available in Tesco. The brand is targeting meat eaters with its latest launch, providing a plant-based alternative to the classic Peri Peri chicken dish. In a release announcing the launch, Better Nature noted that UK consumer appetite for Peri Peri is on the rise, indicated by restaurant chain Nando’s scaling up its operations. With this in mind, the plant-based brand aims to encourage a swap to tempeh, launching its latest offering alongside a ‘Give Chicken the Night Off’ marketing campaign. The new Peri Peri Tempeh offers 44g of protein per pack, a source of iron, and fibre and gut health benefits due to its fermented nature. It provides a minimally processed option that can be prepped and cooked like traditional chicken, suitable for serving with rice, wraps and stir fries. Elin Roberts, co-founder and CEO of Better Nature, said: “With Nando’s fuelling the UK’s appetite for Peri Peri, our new Peri Peri Tempeh is tapping into the chicken shop boom, targeting meat-eaters who want more from their mealtimes”. The launch coincides with a packaging redesign for the brand, which has a more natural look and feel. It also includes ‘three steps to prep’ on-pack instructions, and ‘supercharged protein’ messaging, tapping into the protein trend. Better Nature Peri Peri Tempeh is now rolling out in Tesco stores nationwide, priced at RRP £3.00 per 220g pack.

ADM has announced a three-year extension of its partnership with Bayer to support soybean farmers in Maharashtra, India. The initiative was launched in 2022, aiming to strengthen sustainable soybean farming practices in the region. It successfully reached 25,000 farmers by May 2025, achieving its targets and laying a strong foundation for scaling further. With the newly announced extension, the programme will now scale fourfold to 100,000 farmers and expand its coverage from 35,000 hectares to 200,000 hectares. It will cover seven districts in Maharashtra, adding Nanded, Parbhani, Hingoli and Solapur to its original footprint of Latur, Dharashiv (formerly Osmanabad) and Beed. The partnership draws from sustainability framework the ProTerra Foundation. It focuses on five key areas of supply chain sustainability: customised production management, tailored spray programmes that emphasise pre-harvest intervals and biodiversity protection, professional implementation guidance, detailed crop management documentation and collaborative post-harvest pest management expertise. ADM’s cluster agronomist team receives regular training on comprehensive crop cultivation practices, including nutrient and pest management schedules. This enables the company to guide farmers in implementing sustainable practices while safeguarding the economic viability of farming communities. Bayer, a life sciences and agricultural specialist, led extensive training programmes to strengthen farmers’ capacity in good agricultural practices, biodiversity and sustainability. Through model demonstration plots and large-scale outreach, the company has already engaged thousands of growers. ADM said it has leveraged its established network in India – which spans origination, oilseed processing, commodities training, and animal and human nutrition – to deepen support for farming communities. This includes on-the-ground engagement through its Krishi Vikas Kendras, a network of more than 50 crop development and procurement centres. Amrendra Mishra, managing director of Ag Services and Oilseeds and country manager for India at ADM, said: “Our extended partnership with Bayer reflects a long-term vision to safeguard food systems and foster a resilient future”. “By leveraging ADM’s market linkages and global resources, we aim to equip 100,000 farmers with the tools to strengthen economic resilience, enhance sustainable livelihoods and lead the future of Indian agriculture through practices that advance environmental and supply chain sustainability.”

Plant-based meat alternative brand Juicy Marbles has launched Umami Burger in the UK, a new high-protein patty made with a ‘whole-food-forward’ ingredients list. The brand describes its latest offering as the ‘ultimate veggie patty,’ aiming to provide the same versatility, appealing texture and nutrition as Juicy Marbles’ more meat-like whole cut range. It is made with ‘wholesome’ ingredients including quinoa, flax, miso, fermented Koji barley and seitan. A single 100g patty delivers 22g of plant protein, 5g of fat and 179 kcal. Designed for convenience and flexibility, the patty can be fried in five minutes, suitable for serving as a traditional burger as well as slicing into sandwiches, salads, wraps and bowls. According to Juicy Marbles, the product is rich in umami flavour but not overpowering and offers a ‘naturally tender yet springy’ bite. The team’s goal was to develop a product that ‘hit the sweet spot between classic veggie burgers and hyper-realistic cuts’. Luka Sinček, co-founder of Juicy Marbles, commented: “The problem comes when classic options like tofu, tempeh and bean burgers require a lot of prep to taste good or miss the mark on texture”. “What’s great about Umami Burger is it delivers a satisfying bite, lends itself to a huge variety of dishes with basically no prep, and sports a nutrient profile you can feel good about eating every day.” The plant-based meat alternatives industry has seen a surge in veg-forward innovation in the last year, with other ‘hyper-realistic’ alt-meat brands such as This, Beyond Meat and Moving Mountains diversifying their portfolios in 2025 to include more whole food-based and cleaner label options. This reflects the growing awareness of ultra-processed foods and consumer preferences for more ‘natural’ options. Despite this, appetite for the ‘ultra-meaty’ versions remains. Juicy Marbles’ Thick-Cut Filet steak alternative product exceeded sales expectations, selling out 86% of initial stock at Waitrose within four days of its launch in 2023 and later becoming Tesco’s fastest-selling plant-based meat in Tesco’s history. Launched just in time for Veganuary, Umami Burger – priced at £4.95 per two-pack of patties – can now be found in 225 Tesco stores across the UK, as well as via Tesco’s website.

The exciting new innovations launched onto the market in 2025 highlighted a number of key trends, including the rise of multifunctional nutrition products, cleaner label meat alternatives and global flavours. Read on to discover the top 15 new innovations our readers engaged with most in 2025. We can't wait to see what 2026 will bring! Wagamama's Firecracker Chick’n Ramen dish for Veganuary Wagamama, a British restaurant chain that serves Japanese cuisine, teamed up with food personality Alfie Steiner (known as Alfie Cooks) to create a plant-based Firecracker Chick’n Ramen dish for Veganuary. The limited-time dish featured a crispy vegan chicken alternative with smoky roasted aubergine and rice noodles, in a gochujang-spiced broth. Topped with sprouting broccoli, crispy chilli oil, spring onion, pickled red chillis, coriander and lime, the bowl was described by the chain as ‘bold yet comforting,’ designed to ‘set taste buds alight’. Read more here. Oatly's take on the matcha trend Oatly launched a new Matcha Latte Oat Drink into UK retail this summer, responding to the increased popularity of the trendy green tea with British consumers. Oatly said its flavour innovation has launched in response to changing behaviours surrounding cold drinks and coffee culture, tailored with the ‘matcha-curious’ in mind. The drink features the signature green matcha colour, with a sweet green tea taste and a hint of vanilla. It is made using Oatly’s signature oat milk base and finely ground Tencha matcha. Read more here. Oatly's hot cocoa drink for the festive season Oatly captured readers' attention yet again with the launch of a limited-edition hot cocoa oat milk product in the US ahead of the festive season. According to the brand, the drink is ‘chocolatey and creamy,’ made from glyphosate-residue-free oats. It is certified gluten-free and non-GMO as well as plant-based, and contains vitamins A, D, B12 and beta-glucans (the soluble fibre in oats). It launched into the chilled aisle, designed to be heated up and served warm at home. Read more here. This' first expansion into whole food-based products UK plant-based brand This hit the headlines this spring when it unveiled its brand-new product line, This Is Super Superfood, made with fava bean protein, seeds and vegetables. The brand is best-known for its range of hyper-realistic meat alternatives, such as This Isn’t Chicken. However, alongside shifting consumer preferences for natural, whole food-based products and cleaner labels, it has broadened its offering to include the new This Is Super Superfood range, described as its most ‘deliciously nutritious and versatile’ product line to date. Among the range's first launches was ‘Super Block,’ a high-protein plant-based block claimed to contain 30% more protein than a typical tofu block of the same weight. Read more here. Violife's lentil-based coffee creamers In January, Flora Food Group’s Violife brand expanded its line-up of dairy alternatives with a new lentil-based coffee creamer range. Violife Supreme Coffee Creamers feature what the brand describes as a ‘breakthrough’ lentil protein formula, designed to deliver the smooth and rich texture offered by traditional dairy-based creamer products. According to Violife, the new creamers stay perfectly blended with no separation or curdling. They are available in three flavours: Tempting Vanilla, Seductive Caramel and Boldy Original. Read more here. Minor Figures' entry into the functional drink space Minor Figures launched Hyper Oat, a new range of oat drinks aimed at redefining consumer expectations within the functional beverage market, this spring. The range features four unique flavours – Berry, Matcha, Turmeric and Mango – each crafted with ingredients such as adaptogens and nootropics. This emphasis on health aligns with current consumer trends, as many seek products that offer both enjoyment and wellness benefits. Read more here. Aldi Switzerland's mycoprotein chicken fillet alternative Aldi Switzerland launched a new chicken fillet alternative made with naturally fermented mycoprotein from Libre Foods, the B2B food ingredient unit of Swiss food producer Planetary, in July. The MyVay Gourmet Filet product is minimally processed, containing just four natural ingredients and offering a good source of protein and fibre while being low in saturated fats. The fillet launched under Aldi’s MyVay brand, available in 242 stores across Switzerland since 7 July at recommended retail price parity with chicken fillet. Read more here. Eat Just's Just Meat plant-based chicken alternative Eat Just, the maker of the mung bean-based Just Egg alternative product, recently announced the launch of its new chicken alternative in Texas, US. Just Meat contains 18g of protein per serving – more protein per ounce than a conventional chicken thigh – and no cholesterol. It aims to overcome the quality barrier to plant-based chicken adoption, with 2025’s Taste of the Industry report highlighting the need for improvement when it comes to taste and texture of plant-based meat alternative products. Read more here. Kraft Heinz Not Company's chipotle mayo and mac and cheese cups This June, The Kraft Heinz Not Company – the plant-based joint venture of Kraft Heinz and NotCo – unveiled two new products, NotMayo Chipotle Squeeze and Kraft NotMac & Cheese Cups. The NotMayo Chipotle Squeeze responds to the rise in popularity of spicy condiments, with data showing that spicy flavours are outpacing regular mayonnaise growth. The product is made with plant-based ingredients including soya bean oil and chickpea flour, with added chipotle pepper purée. Meanwhile, the Kraft NotMac & Cheese Cups are a plant-based, microwaveable macaroni and cheese cup line created specifically for younger consumers seeking vegan convenience. The vegan alternative to cheese sauce contains coconut oil and fava bean protein, and is claimed to deliver the same creamy taste as classic and familiar Kraft Easy Mac while providing a dairy-free option. Read more here. Bosh's ready meal and pizza range Plant-based food brand Bosh launched eight new ready meal products, including two pizzas, into Tesco stores across the UK this October. The new range is designed to deliver flavour and nutrition to consumers, with each dish offering a good source of plant protein. It includes options such as Margherita Sourdough Pizza, Creamy No-Duja Pasta, Creamy Mac & Greens and more. The products are inspired by recipes from the co-founders’ social media channels, where thousands of free recipes are already available to their 3.5 million followers. Read more here. Oatly and Nespresso's oat coffee capsules At the beginning of the year, Swedish oat milk company Oatly teamed up with Nestlé-owned coffee giant Nespresso, to launch a limited-edition line of oat milk coffee capsules internationally. The capsules, made exclusively for Nespresso Vertuo coffee machines, contain a ‘creamy, biscuity and indulgent’ blend of roasted and ground coffee beans crafted specifically for Oatly’s Barista Edition oat drink. In a statement announcing the launch, the brands said the blend displays strong cereal and sweet aromatics, complemented by a smooth texture, low bitterness and light body. Read more here. Bio&Me's protein and fibre bars for women UK gut-friendly food brand Bio&Me launched Daily Boost Fibre + Protein bars in October, specially developed to appeal to female consumers. The brand said the bars address an unmet need for snacks that combine protein and fibre while offering a ‘less male-oriented alternative’ to many protein bars currently on the market. Each of Bio&Me’s 40g bars provides 9g of protein and ten diverse plant-based ingredients, including wholegrain oats, dates, pumpkin seeds, carrots and extra virgin olive oil. They are launching in two varieties: blueberry and cocoa. Read more here. Impossible Foods' bite-sized steak alternative This spring, Impossible Foods added a new innovation to its meat alternatives portfolio, Steak Bites – the brand’s first steak alternative product in the US. The product offers a convenient pack of pre-seasoned, pre-cooked bite-sized steak alternative pieces, flavoured with a savoury blend of herbs and spices. Impossible’s soya-based bites contain 21g of plant protein per serving, also offering a source of fibre, iron and B vitamins. They also contain zero cholesterol and 80% less saturated fat compared to animal-based steak, according to the brand. Read more here. Beyond Meat's 'blank canvas' offering Beyond Meat generated a buzz this summer when it teased the launch of a new innovation, Beyond Ground. Rather than imitating beef, pork or poultry specifically, the ambiguous offering is described as ‘Simply Beyond’ – with a neutral flavour serving as a ‘blank canvas’ for consumers to season as they see fit. The product will also be available in three pre-seasoned varieties: Tuscan Tomato, Chipotle Pineapple and Korean BBQ. It offers 27g of protein, 4g of fibre and 140 kcal per serving, and is made with just four ingredients, designed to address rising demand for alternative protein products with cleaner labels and enhanced nutritional profiles. Read more here. UnButter's shea-based butter alternative UnButter, a Canadian vegan butter brand, aimed to provide a disruptive new innovation for the plant-based category with the launch of its shea-based, allergen-free product. Brand founder Vivian Villa believes the product has potential to appeal to all consumers due to its taste, as well as being free from common allergens and high in healthy fats. It brings shea – a fat extracted from the nuts of the shea tree, commonly used in hair and skin care products due to its hydrating properties – to the dairy alternative category in what is claimed to be a market-first. In September, it made its debut in Ontario, Canada, launching in three flavour varieties: Lighty Salted, Salted, and Herb + Garlic. Read more here.

A new report from The Vegan Society, unveiled today (2 January 2026) for Veganuary, offers insights into how vegan diets are shaping global culture and F&B industry innovation. Titled Veganism Around the World, the report combines international research to build a comprehensive database offering insights into where veganism is gaining ground – and how this is impacting the food and beverage industry. The report is based on original polling across ten countries, and detailed profiles for 21 countries around the globe.   Consumer behaviour Polling showed that while veganism remains uncommon, ‘flexitarianism’ – whereby consumers intentionally reduce their consumption of meat and seafood, but do not eliminate completely – is now mainstream. 16-30% of consumers polled identified with this way of eating, indicating a shift toward more environmentally friendly diets. India was highlighted as a global leader, with 14% of people identifying as vegan and 26% as vegetarian. Overall sentiment toward veganism worldwide was found to be ‘neutral to positive,’ suggesting favourable conditions for category growth, with India the most favourable and Japan the least. Google Trends data showed that searches for ‘veganism,’ which peaked around 2020, have stabilised. However, they continue to outpace ‘vegetarianism’ and, aside from brief surges, even ‘climate change’.   Leaders in foodservice Across 21 countries, New Zealand was identified as the most vegan-friendly travel destination, topping vegan-friendly dining per capita (approx. 345 per million) due to many mainstream restaurants offering vegan options. Taiwan leads on fully vegan restaurants per capita (14.8 per million), while Iceland was the stand-out country within Europe, with 43% of restaurants offering at least one vegan dish. Portugal followed Taiwan as the second leader globally for fully vegan restaurants per capita, despite ranking third for seafood consumption. Vietnam, Malaysia and Singapore also stood out on totals and per capita availability, with many Buddhist-influenced countries offering rich vegan and vegetarian foodservice options due to cultural norms. The US had the most vegan restaurants in absolute terms (1,717) and now hosts the largest plant-based ecosystem overall by total company count.   Business and innovation insights The US is home to 615 businesses producing plant-based, cultivated or blended protein products, cementing its place as leader by total business count. However, it ranked much lower per capita, with the report noting cooler domestic demand in the country, pushing producers toward exported growth. When measured per capita, Singapore leads with 7.44 companies per million people, followed by Israel at 6.66 and the Netherlands at 5.03, all supported by robust science and food-tech industries. The Netherlands also leads Europe on per capita spend for plant-based meat, and alongside the UK and Germany, combines deep company bases with strong retail sales. Asia is also seeing surging demand, with consumers in India and China nearly twice as likely as those in the US to say they are ‘very or extremely likely’ to buy plant-based meat. This suggests major growth potential for exporters and local innovators. However, The Vegan Society acknowledges that innovation density does not automatically reduce animal product consumption. Israel, despite being a leader in the alt-protein industry, still ranks among the highest per capita consumers of poultry and beef.   Veganism: Moving into the mainstream? The Vegan Society, a UK charity founded in 1944, said its findings show veganism is ‘increasingly understood and adopted worldwide’. The report will inform the organisation’s Vegan Trademark programme, which is now carried by over 70,000 products globally, helping consumers to identify products that have been certified as free from animal-derived ingredients. Claire Ogley, head of campaigns, policy and research at The Vegan Society, said: “This report is the first comprehensive investigation into the growth of veganism around the world. The data shows that veganism is no longer a niche movement but is gaining traction cross-culturally with restaurants, businesses and consumers driving its growth globally.” She noted that though the word ‘vegan’ was only coined 80 years ago, it is “widely understood” and used globally. “It’s also promising to see that despite stereotypes, people’s feelings towards veganism are mostly neutral, and actually lean positive in many cases,” she added. “This surge in interest is reflected in search trends and the rapid expansion of vegan dining options and product innovation worldwide – signs of veganism moving into the mainstream.”

As we welcome the New Year, we’d like to thank you for your continued trust and support. We wish you a happy, healthy and successful year ahead, and look forward to working together in the months to come. Warmest wishes, The Plant Base team

Another year gone, and the plant-based industry has come up against its share of challenges. In 2025, we continued to see start-ups struggle to secure funding, with several in this space unable to remain operational and sadly closing their doors. But in many cases, new opportunities arose as we saw a number of major acquisitions and successful funding rounds closed. Labelling remained a point of contention this year, and a potential EU-wide ban on the use of meat-related names for plant-based alternative products could still be on the cards for 2026. But despite these hurdles, innovation and industry collaboration has been strong. As always, The Plant Base team has been proud to report on the progress of this dynamic sector, with the appetite for sustainable and tasty plant-based food continuing to fuel high-quality product development and meaningful initiatives. Join us as we reflect on the last 12 months, and read on to discover the 15 most-read news stories of 2025 on The Plant Base. Meati Foods to be sold for $4m amid financial challenges In May, it was revealed that US-based mycelium meat alternative producer Meati was preparing for a distress sale valued at just $4 million. This came on the heels of a significant financial crisis that had shaken the company, which had previously raised a total of $450 million in funding. The Meati brand and its assets have since been purchased by Yasir Abdul, CEO of tech company InvenTel. Meati's sale was disclosed in court filings to the Adams County District Court in Colorado on 2 May, revealing that CEO Phil Graves had assigned the firm’s assets to attorney Aaron Garber. Read more here. Beyond Meat sees revenue increase for Q4 2024, plans to suspend China operations and cut jobs In February, Beyond Meat published its financial results for the fourth quarter and full year of 2024, revealing plans to suspend its operations in China and cut 64 jobs as part of a strategy to reduce operating costs. The alt-meat maker posted its second consecutive quarter of year-on-year net revenue growth after several years of falling sales, reaching net revenues of $76.7 million in Q4 – a 4% increase on the year-ago period. Aiming to position the company for run-rate EBITDA-positive operations by the end of 2026, Beyond shared plans to implement organisational changes and cost reduction measures intending to support its long-term goals, including the job cuts and suspension of its China business. Read more here. Bunge acquires IFF's soy and lecithin business Bunge Global acquired IFF's soy and lecithin business in August, enhancing its product portfolio and strengthen its position in the F&B sector. The agreement involved the purchase of nearly all assets related to IFF's lecithin, soy protein concentrate and crush operations, which generated approximately $240 million in revenue in 2024. This deal aligned with Bunge's recent growth trajectory, including its $8.2 billion merger with Viterra earlier in 2025. Read more here. UK plant milk company Mighty Drinks appoints administrators amid market headwinds This summer, British plant milk company Mighty Drinks appointed administrators from Interpath. This came as trading headwinds and funding challenges continued to impact many companies across the plant-based food and beverage category. A month later, the company's brand and some of its assets were acquired by unrelated alternative protein company The Mighty Kitchen. According to Interpath, rising costs and the impact of ‘fragile’ consumer confidence had impacted Mighty Drinks' ability to scale and achieve profitability, despite building a successful brand. Read more here. Time-Travelling Milkman raises €2m to support launch of Oleocream solution Dutch start-up Time-Travelling Milkman recently secured €2 million in Pre-Series A funding to accelerate the commercialisation of its Oleocream solution – an ingredient designed to enhance creaminess in plant-based and hybrid dairy products. The food-tech company, founded in 2020 and based in Wageningen, has received backing from Sparkalis – the venture arm of Puratos – to support global expansion in premium bakery and patisserie categories, and Evercurious, a venture capital fund backing European early-stage deep-tech start-ups. With production scaled to 1,000 tonnes per year, TTM will use the capital to scale the commercial roll-out of Oleocream in the dairy and dairy alternatives market. Read more here. Miyoko’s Creamery buyer revealed to be Prosperity Organic Foods, owner of Melt Organic brand Prosperity Organic Foods, the private company behind vegan butter brand Melt Organic, announced its acquisition of dairy alternatives brand Miyoko’s Creamery last month. Miyoko's was founded by Miyoko Schinner, who recently put forward an unsuccessful bid to take back ownership of the brand after learning it was up for sale following initiation of an Assignment for the Benefit of Creditors process. However, she revealed that she had been unsuccessful and that the company “went to someone with a higher bid,” though this bidder was unidentified at the time. Prosperity Organic Foods was then confirmed as the new owner. Schinner shared a post on social media, appearing to show a dispute via text with Prosperity's CEO, Scott Fischer, after he asked Schinner to become a brand ambassador. Fischer responded with a public apology to Schinner over his words in the messages, which referred to the Miyoko's Creamery founder as "cagey" and "a failed businessperson". Read more here. Danone completes acquisition of plant-based nutrition company Kate Farms Danone completed its acquisition of Kate Farms, a US provider of plant-based clinical nutrition, from Novo Holdings in July. Founded in 2012, Kate Farms develops plant-based, organic nutritional formulas for patients with medical conditions and individuals needing daily nutritional support. Its products are used in more than 1,400 hospitals across the US and are known for being allergen-free and clinically supported. The acquisition, first announced in May , saw Brett Matthews – who has led Kate Farms since 2015 – become chairman and CEO of Danone North America Medical Nutrition. Read more here. Green Spot Technologies secures €5m to scale ingredient production French start-up Green Spot Technologies recently raised €5 million to expand its industrial operations and introduce Milatea, a new brand of fermented ingredients designed for bakers, pastry chefs and chocolatiers. Operating from its facility in Carpentras, France, Green Spot Technologies upcycles plant-based by-products into premium ingredients, supporting a circular and low-carbon food system. It uses sidestreams of fruits, vegetables and cereals, such as apples, fava and grapes, enabling it to reduce food waste and aligning with circular production principles. The funding round was led by Team for the Planet, with additional support from the European Innovation Council, EIT Food and new angel investors. Read more here. Phytolon and Ginkgo Bioworks announce natural food colour production milestone In May, biotech start-ups Phytolon and Ginkgo Bioworks announced the successful completion of the second development milestone in their multi-product collaboration to produce natural food colours. Phytolon and Ginkgo achieved the first development milestone in their partnership early last year, unlocking the entire purple-to-yellow spectrum. Ginkgo leveraged its AI modeling expertise and high-throughput screening platform to deliver yeast strains with nearly three times higher production efficiency, enabling Phytolon to develop formulations that successfully addressed the desired colouring standards in multiple food categories including baked goods, snacks, seasonings, toppings and icings, confectionery, yogurts, ice creams and frozen novelties. Read more here. Lallemand opens new food cultures R&D laboratory in France Lallemand Specialty Cultures recently inaugurated a new application research and development laboratory in Rennes, France, relocating its operations from La Ferté-sous-Jouarre to a newly built 400 square-metre facility. The business unit, founded in 2012 and focused on food cultures for dairy, meat and plant-based products, said the move strengthens its capacity for innovation and collaboration with partners. The new site includes 200 square metres of laboratories for the formulation and testing of microorganism-based solutions and for evaluating their performance in conditions similar to industrial production. Read more here. European Parliament votes to ban terms like ‘burger’ and ‘sausage’ for plant-based products On 8 October, Members of the European Parliament voted to restrict the labelling of plant-based products with meaty words such as ‘burger’ and ‘sausage’. The plenary session saw a majority vote – 355 votes for, 247 against, and 30 abstentions – for the introduction of new labelling restrictions, which would see the meaty words reserved exclusively for products that contain animal meat. If the ban goes ahead following ongoing talks with the Council of the European Union, set to continue in early 2026, both plant-based and cell-cultured products (meat grown in bioreactors using real animal cells) will be prohibited from using such words. Read more here. Thai animal-free dairy start-up Muu celebrates funding milestone Muu, an animal-free dairy start-up based in Bangkok, Thailand, secured strategic investment from A2D Ventures, Leave a Nest Japan and several other firms this spring. The company uses precision fermentation to produce bioidentical milk proteins that replicate the taste and nutritional value of cow’s milk, without animal involvement. Muu’s technology is built on a four-stage process: strain development, fermentation, purification and formulation. In addition to A2D Ventures and Leave a Nest, it has also been supported by investment firms Glocalink Singapore, Brinc, and an unnamed Japanese food conglomerate. Read more here. European Patent Office reinstates Impossible Foods’ heme protein patent At the beginning of the year, The European Patent Office (EPO) reinstated meat alternatives company Impossible Foods’ EU patent, relating to the key ingredients used to make its ‘bleeding’ plant-based beef burger. First granted to Impossible in 2017, the patent was revoked by the EPO in 2022 after an opponent challenged its validity. The patent relates to Impossible’s key ingredients in its burgers – a heme protein made in a process that involves using genetically engineered yeast to produce soy leghemoglobin, and specific flavour precursors used to enhance taste. Read more here. Dutch food regulator issues warning to companies using ‘plant-based mince’ labelling In October, The Netherlands Food and Consumer Product Safety Authority (NVWA) issued a warning to several companies, asking them to remove the word ‘mince’ in the labelling of their plant-based products. The action came in response to the NVWA reviewing plant-based brands’ labelling due to a law that came into effect in 1998, the Commodities Act Decree. This law reserves the term 'minced meat’ for meat products. In a statement shared on LinkedIn, Dutch alt-meat brand The Vegetarian Butcher's founder, Rutger Rozendaal, said the NVWA had ”unexpectedly” ordered both The Vegetarian Butcher and its parent brand Vivera  to change their long-established names for their mince alternative products. Read more here. Vegan Food Group and Eat Just announce partnership backed by £11.25m investment In April, Vegan Food Group (VFG) announced a new partnership with US food-tech company Eat Just, creator of the Just Egg product. Under the agreement, VFG has secured the exclusive rights to manufacture and supply Eat Just’s mung bean plant-based egg alternative across European markets, making it the sole producer in the region. Through the partnership, the Just Egg product since made its debut in the UK in the summer, celebrating with an exclusive launch party attended by The Plant Base. Read more here.

Why do consumers keep choosing meat, even when alternatives are widely available, promoted as healthier and marketed as sustainable? This was the question driving More than Meat , a major new study from the EIT Food Consumer Observatory. Durk Bosma, the organisation’s head of insights, explores. Unlike most consumer surveys that stop at taste, price or health perceptions, this project explored the cultural and symbolic weight of meat. Combining thousands of cultural artefacts – advertising, packaging, cookbooks, social media, even historical references – with in-depth consumer interviews, it represents one of the largest semiotic studies ever conducted in the food sector. Our findings reveal why meat retains such a strong hold on European diets, and why plant-based options still struggle to claim the same space. Our study shows that meat is much more than a source of protein: it is a cultural anchor. From Sunday roasts and Christmas dinners to summer barbecues, meat is embedded in rituals that connect families and communities. It signals generosity and care when served at home, indulgence and status in restaurants, and strength or resilience in everyday meals. Meat also carries national pride – think German bratwurst or Spanish jamón – as well as personal identity, with many consumers proudly calling themselves ‘meat lovers’. These associations explain why efforts to reduce meat consumption can feel like a cultural, not just dietary, challenge. Plant-based products that focus narrowly on functionality – taste, texture or nutrition – risk overlooking the deeper reasons people choose meat. For plant-based producers, our report highlights both pitfalls and opportunities. Many products are still seen as processed or artificial, sitting in the same commoditised category as low-quality processed meat. This weakens their promise of naturalness and keeps them from being seen as the ‘main event’ of the meal. To win wider acceptance, plant-based foods need to connect with the same cultural codes that make meat meaningful. That means celebrating abundance and conviviality at barbecues or signalling trust and reliability in weekday meals. It also means using design, language and imagery that resonate with heritage, indulgence and care. A common call for plant-based foods to be ‘less processed’ or ‘more natural’ misses the point: meat itself is rarely chosen for those reasons. Instead, it embodies cultural values that alternatives must learn to engage with. Packaging and communication play a key role here. Borrowing from the familiar cues of meat – while layering in fresh associations such as innovation and modernity – can help plant-based products feel both authentic and aspirational. Our study also cautions against moralising. Positioning alternatives as a ‘better’ or ‘virtuous’ choice risks alienating meat eaters. Warm, inclusive messaging that emphasises pleasure and celebration is more effective in shifting perceptions. More than Meat shows that plant-based success will depend not on mimicking meat in every detail, but on understanding which cultural meanings matter most, and reinterpreting them credibly. By doing so, alternatives can move from the margins to the mainstream – not just as substitutes, but as desirable, satisfying foods in their own right.

The alt-dairy market has made great progress in recent years. Traditional culturing methods and modern, cutting-edge fermentation technologies are at the forefront of new product development across categories like plant-based cheese, yogurt and milk alternatives. In this roundtable feature, some of the industry’s key players share their thoughts on the big trends for the year ahead as plant-based dairy continues to whip up innovation. Catherine Bayard, global product manager for Plant Attitude, Givaudan According to Straits Research, the dairy alternatives market is predicted to hit $92.53 billion by 2033. In 2025 and beyond, consumers are seeking more than just plant-based alternatives – they want delicious, nutritious, next-generation products. In 2026, the protein fortification trend will continue to grow. Industry players must ensure that they create nutritious offerings that still offer the creamy, rich indulgence of traditional, high-protein dairy products consumers love. For example, consumers might buy Greek yogurt not only because of the protein content but because it feels sumptuous, like a treat, so maintaining that mouthfeel is key. As protein fortification becomes a priority in multiple food categories, the plant-based cheese sector faces a distinct challenge. While this market is developing, it still has very little protein compared to real cheese: many products, especially those based on starch and fats, currently deliver less than 5% protein, significantly lower than traditional cheese. Increasing plant protein content above this threshold has been hindered by sensory limitations and functional constraints, including undesirable flavour notes, textural changes and reduced consumer acceptance. Research teams must apply flavour science and formulation expertise to address these barriers. By analysing ingredient behaviour within complex matrices, studying multiple protein sources and developing targeted taste solutions, they can mitigate off-notes while improving mouthfeel in products containing 8–20% protein. This evidence-based approach enables manufacturers to meet ever-rising nutritional targets without compromising on the sensory qualities critical to consumer preference – supporting the development of plant-based cheeses with balanced nutrition and desirable sensory profiles. Tom Kerr, head of category management and commercial planning for plant-based, Danone UK and Ireland As we look ahead to 2026, one of the most exciting shifts in plant-based is how new flavours and formats are helping it become part of everyday moments, with coffee standing out as a key space for innovation. As flexitarian lifestyles grow, so do expectations around nutrition, taste and texture. There’s a growing trend around café culture at home, with more people recreating premium experiences in their own kitchens. This is driving demand for flavour innovation in milk alternatives that blend indulgence, wellness and convenience. Whether it’s cinnamon roll, caramel, coconut or vanilla, the growing range of barista flavours is becoming a popular way to elevate the coffee moment. Plant-based is no longer just a dietary choice, it’s a lifestyle, with over half of UK households having purchased from the category in the past five years. That’s why it’s the small moments, like a morning coffee, that present the greatest opportunity for innovation to shape the future of the category. Philip Rayner, managing director, Glebe Farm Foods As plant-based milk continues to evolve from niche to mainstream, consumers are becoming increasingly label-savvy, paying closer attention to not just what’s in their oat drink, but why it’s there. Shoppers today want clarity on ingredients, provenance and nutritional benefits, favouring simple, functional products that state exactly where they come from. While clean label formulations remain a shopper priority, there’s a growing expectation for plant-based alternatives to deliver as much nutrition as dairy. This is driving a wave of innovation around purposeful fortification – the thoughtful addition of vitamins and minerals such as calcium, B12 and iodine to support everyday wellbeing. Consumers want to feel confident that every ingredient serves a purpose. Transparency and trust are key – people value knowing where their oats come from and how each element contributes to their health. As we move into 2026, this balance of clarity and functionality will shape the next phase of plant-based dairy alternatives. Lawrence Moore, commercial director, Oato In 2026, I expect to see further ingredient diversification and wider consumer adoption of plant-based milk alternatives. Once reserved for vegans or those with lactose intolerance, plant-based milk alternatives are now afforded ample supermarket shelf space and grace almost every coffee counter, and for good reason. Health-conscious consumers are discovering the advantages of unsweetened, fortified options like oat, soy, almond, and even pea and potato ‘milks’: they are typically lower in saturated fat and calories, free of cholesterol and often boosted with vital nutrients such as calcium, vitamins D and B12. Appeal extends to the environmentally conscious, too. Producing plant-based milks can emit a relatively low carbon footprint, use less water and land. Of course, there is wide variation in manufacturing practice, and it would be erroneous to assume all plant-based milks are beyond reproach when it comes to sustainability. But oat drinks can be sustainably produced with solar power, local sourcing, kerbside recyclable packaging and reduced environmental impact. Market data underscores the trend of plant-based milk adoption: around a third of UK households buy plant-based drinks each year, spanning all age groups and backgrounds. Many are motivated by wellness, taste, variety or ethical concerns. Brands are responding with organic, simple ingredient decks and vitamin-enriched lines, as well as environmental certifications and transparent sourcing. The changing nature of the consumer is where the category will show resilience. It is no longer an ‘either/or’ for many people. It’s a choice, based upon taste, texture, diet, value, veganism, trend and plenty more. A younger audience (sub-45) shows wider adoption of plant-based drinks, unlikely to change from what are now dietary staples for many. Henry Firth and Ian Theasby, co-founders, Bosh! The plant-based cheese category has evolved quickly and will continue to do so in 2026. Early versions often struggled with taste and nutrition, but the latest generation is cleaner, more balanced and much closer to the real thing. Fermentation, improved protein technology and the use of artificial intelligence to accelerate experimentation are transforming the space, helping brands deliver the melt, stretch and richness people expect from dairy cheese. Fortification is also improving, with added calcium, iodine and B12 making these products nutritionally credible as well as delicious. For many, cheese remains the final barrier to going fully plant-based. That’s beginning to change. One stand-out example is Climax Foods (now rebranded to Bettani Farms), a US-based producer creating exceptional cheeses that could help redefine the category. Innovation like this will move plant-based cheese from compromise to mainstream choice in the coming years. Toby Weedon, barista development director at Oatly Global flavours were identified as one of the top trends in our recently published Future of Taste report. We’ve discovered there’s a whole new world out there when it comes to flavour innovation in alt-dairy and barista beverages, and what’s next in store for our palettes. Amongst many of the trends we identified (fibre, conscious indulgence and the future of matcha to name a few), it’s exciting to see that there’s a real international exchange of flavour taking place. ‘Matcha mania’ opened the floodgates for a broader shift in global tastes, especially in the West. We’re already seeing a myriad of specialist East and Southeast Asian ingredients appearing on menus worldwide – from calamansi to ube, pandan to osmanthus, the list of fruits, vegetables and herbs set to take our palettes by storm in the coming years is long and bursting with colour. This has been reflected in plant-based dairy alternatives, with new matcha-flavoured milk alternatives generating buzz as they hit the market in 2025. One thing’s certain: the flavour landscape is evolving fast. And as the global centre of taste tilts eastward, expect even more bold, unexpected ingredients from across Asia to shape the next chapter of plant-based dairy innovation.

Wishing you a joyful festive season, filled with peace, happiness and quality time with your loved ones. We look forward to continuing our partnership and shared successes in the year ahead! Best wishes, The Plant Base team at FoodBev Media

New Zealand-based start-up Leaft Foods has partnered with retail cooperative Foodstuffs South Island (FSSI), to explore the use of its Rubisco leaf protein ingredient in a range of bakery products. Leaft has begun commercial production of Leaf Rubisco Protein, a non-GMO and allergen-free ingredient extracted from Canterbury-grown alfalfa. According to the start-up, the ingredient offers potential to take pressure off the supply and cost of eggs without compromising on taste, texture, quality, or requiring complex formulations in products such as cakes and muffins. The agreement with FSSI will see the retailer, which has over 200 stores in New Zealand, work with Leaft to trial how its bakery teams can utilise Leaf Rubisco protein in place of egg across a variety of baked goods. Leaft Foods’ CEO, Ross Milne, said the collaboration strengthened the ingredient’s commercial viability following investment from the New Zealand government in pioneering sustainable food production. 🍃 Check out our start-up spotlight Q&A with Leaft Foods here ! 🍃 He commented: “Its emulsion stability and gelling capability make it perform exactly like eggs in baked goods. This is South Island innovation at its purest – local ingenuity and expertise tackling local and global challenges.” Daniel Te Raki, FSSI’s bakery operations manager, said the ingredient grabbed the retail group’s attention due to being a “great local innovation with the potential to change how some baked goods are made here”. He added: “We wanted to get involved because it could help diversify where our ingredients come from and ultimately give more choice to our customers across the South Island. This partnership ticks those boxes and also presents the potential to strengthen the overall sustainability of baking and bakery products.” According to Leaft Foods, its Rubisco protein matches animal proteins in digestibility and nutritional profile, and enables farmer-growers to diversify their land use. The start-up is currently focused on accelerating its expansion with a focus on the US. It has attracted backers including Silicon Valley firm Khosla Ventures, NBA basketball star Steven Adams, indigenous investor Ngāi Tahu and ACC's Climate Change Impact Fund.