Laird Superfood, known for its minimally processed superfood products, has launched its latest offering: Protein Instant Latte. This product, designed to cater to the growing consumer interest in functional beverages, combines convenience with nutrition, delivering 10g of plant-based protein per serving. Protein Instant Latte is formulated with a proprietary blend of pea, hemp and pumpkin seed proteins, along with naturally occurring medium-chain triglycerides (MCTs) sourced from coconut. Notably, it also incorporates extracts from functional mushrooms such as lion’s mane, cordyceps, maitake and chaga, which are increasingly recognised for their potential cognitive and physical health benefits. In addition to its protein content, Protein Instant Latte includes Aquamin, a multi-mineral complex derived from sea algae that provides calcium and over 72 trace minerals. This ingredient further enhances the product’s appeal as a health-focused beverage, supporting sustained energy and recovery – a key concern for many active consumers. Jason Vieth, CEO of Laird Superfood, highlighted the current trend towards protein-rich foods: “Consumers are looking for cleaner, smarter ways to incorporate protein into their daily routines”. This sentiment reflects a broader shift in the food and beverage industry, where health-conscious consumers are increasingly seeking products that align with their wellness goals. The launch of Protein Instant Latte comes at a time when the demand for protein-enriched products is surging. According to market research, the global protein supplement market is expected to reach $27 billion by 2027, indicating robust growth potential for companies that can deliver innovative protein solutions. Laird Superfood's entry into this segment is strategic, targeting consumers who prefer plant-based options and are looking for convenient ways to enhance their diets. Protein Instant Latte can be prepared simply by adding water, making it an accessible option for busy consumers. Each bag contains six servings, priced at approximately $3 per serving, significantly lower than typical coffee shop offerings. This positioning may appeal to both retail partners and consumers looking for cost-effective, health-oriented alternatives. The product can be enjoyed either hot or iced, catering to varying consumer preferences. As the market for ready-to-drink and instant beverages continues to expand, Laird Superfood’s focus on clean, real-food ingredients positions it favourably within this competitive landscape. Protein Instant Latte is currently available for purchase on Laird's website and in select Sprouts Farmers Market locations, with plans for broader distribution, including Amazon, in the near future.

Swiss plant-based meat start-up Planted has launched a new ‘steak bites’ product, now available in selected Coop stores in Switzerland. The cubes, described as ‘juicy and umami-packed,’ are crafted from the brand’s steak muscle alternative and enhanced by its proprietary fermentation process. This enables a tender, meat-like texture and enhanced savoury flavour. Like the rest of Planted’s meat alternative products, the bites are made with a focus on simple ingredients and are completely free from additives. They are made with soya flour and rapeseed oil and provide a good source of protein and fibre, as well as vitamin B12 and iron. They are also low in saturated fats. The steak bites can be added to a range of hot and cold dishes such as stir fries with Asian-style noodles, stews like Goulash or Stroganoff, salads and other popular dinner recipes. Planted added a f ermented whole cut steak to its plant-based meat range in March last year, the first product to be created through its whole muscle technology platform and fermentation technology. The company was recently involved in a lengthy legal dispute over the naming of its products, with the Federal Supreme Court of Switzerland ruling it cannot use the names of animal species such as 'chicken' and 'pork' . However, ‘steak’ is still permitted as it is not tied to a specific animal, the court ruled.

ProVeg Brazil has announced a project to support farmers wanting to transition from livestock farming to plant-based food production. The initiative, called the Cultiva Project, will involve providing rural Brazilian producers with agricultural, legal and marketing support as they migrate from animal production systems to plant-based agroforestry models. Agroforestry systems combine trees or arboreal plants with agricultural crops, integrating these elements in the same space in a planned and sustainable process. These systems can promote greater biodiversity, improved land use, soil health, conservation of natural resources and environmental resilience. According to ProVeg, agroforestry systems have the capacity to generate up to six times more income per hectare than livestock. They can contribute to the production of a wide range of foods, improving the food security of farming families and their communities. Additionally, they can play a role in combatting deforestation and reducing greenhouse gas emissions, aligning economic production with more environmentally responsible management practices. Brazil is one of the largest producers of animal products globally, with livestock farming associated with 90% of deforestation in the Amazon as well as more than half of the country’s greenhouse gas emissions. Despite having one-third of its territory occupied by agriculture, of which 58% are pastures, Brazil still faces challenges in supplying natural and minimally processed foods to its own population. Aline Baroni, executive director of ProVeg Brazil, said: “We are offering, completely free of charge, technical support in the areas of agronomy, law and marketing for producers who are motivated to start producing plant-based foods. It is an investment in the future of family farming, because we know how important it is to guarantee food security and promote healthy eating in Brazil.” Through a public notice, the project will select rural producers who currently operate with animal production of any type, such as raising cattle for meat or milk, poultry for meat or eggs, or pigs. An individualised transition plan will be drawn up, with full participation of the producer, offering specialised technical support for a minimum period of nine months for the implementation of at least one hectare of agroforestry on each property. Baroni added: “Our goal is to accelerate the transition to more sustainable plant-rich food systems. With this project, we seek not only to reduce the environmental impact of animal production, but also to offer rural producers a new income prospect.” Interested producers can register online through the Cultiva Project’s website until 2 July 2025.

Plant protein specialist Burcon has announced the first successful commercial production of its Peazazz C pea protein ingredient at its Galesburg facility in Illinois, US. The company is a global provider of plant-based ingredients, with an extensive patent portfolio covering novel proteins derived from pea, canola, soya, hemp, sunflower and other plant sources. Its Peazazz protein is made using the company’s proprietary technology that transforms yellow field peas into high-purity protein islolates, offering a neutral flavour, light colour and versatile functionality. Product applications include beverages, dairy alternatives, baked goods, nutrition bars and more. With commercial production of Peazazz now underway and ramping throughout the second half of the year, Burcon said it is actively progressing customer supply agreements that will support long-term recurring revenue. The Galesburg facility provides capacity to scale production, positioning Burcon to executive its growth strategy and expand market penetration. Kip Underwood, CEO of Burcon, said: “The successful start-up of our Galesburg facility marks a key operational milestone in Burcon’s commercial scale-up”. “In less than 90 days since commissioning, our team has brought next-generation protein production online, enabling us to meet accelerating customer demand and unlock scalable revenue opportunities.” Burcon confirmed it is on track to achieve key operational and financial milestones through 2025 into 2026, anticipating $1-3 million in revenue for calendar year 2025 and over $10 million in revenue for calendar year 2026.

The Kraft Heinz Not Company – the plant-based joint venture of Kraft Heinz and NotCo – has unveiled two new products, NotMayo Chipotle Squeeze and Kraft NotMac & Cheese Cups. Both innovations aim to meet the demand for plant-based options that do not sacrifice on flavour or convenience. The NotMayo Chipotle Squeeze responds to the rise in popularity of spicy condiments, with data showing that spicy flavours are outpacing regular mayonnaise growth. Chipotle, sriracha and general ‘spicy’ flavours have been identified as three of the top five grossing mayonnaise flavours, with chipotle seeing consecutive growth in the category over the past five years. The product is made with plant-based ingredients including soya bean oil and chickpea flour, with added chipotle pepper purée. It is vegan and kosher, and is available in a squeeze bottle format for $4.99. Also available now are the Kraft NotMac & Cheese Cups, 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. The cups are available in original flavour and sold in a four-pack for $6.99. They are ready in just 3.5 minutes, suitable for snacking or quick meals.

Plukon Food Group has acquired fellow Dutch food group Vega Insiders, a producer of plant-based protein products based in Udenhout, the Netherlands. Vega Insiders develops a range of vegan food products for retail and foodservice customers. Its range includes falafels and a variety of meat alternative products, including vegan meatballs, mince and kebab fillings. The company is part of the Zilverwerf Group and has a factory in Udenhout with capacity to produce a wide range of fresh and frozen food products. According to Plukon, headquartered in Wezep in the Netherlands’ Gelderland province, the acquisition follows its ambition to align with a company that shares its values, vision and ‘entrepreneurial spirit’. Vega Insiders will continue to operate under its own name as part of the Plukon Food Group, and all 18 of its current employees will remain with the group under the terms of the deal, Plukon confirmed. Plukon aims to strengthen its organisation and quickly integrate Vega’s vegan product development expertise into the group. Kees Kraijenoord, CEO of Plukon Food Group, commented: “This acquisition fits perfectly within our strategy; Plukon has been working on alternative protein concepts for years. With this, we strengthen our product diversity and innovative strength in the field of complementary proteins.” “Plukon Food Group has long wanted to have a dedicated vegan production location. With this acquisition, that ambition becomes reality and we can actually scale up within a fully plant-based environment.” Mart Beniers, founder of Vega Insiders and owner of Zilverwerf Group, said: “After years of building Vega Insiders, I was looking for a future-proof place for the company. In Plukon, I found a partner with the same mentality: enterprising, realistic and with knowledge of the market.” Plukon produces fresh meals, salads and poultry as well as alternative protein products. It has 40 locations in Europe, across seven countries, and achieved a turnover of €3.4 billion in 2024 with 11,000 employees. Top image: © Vega Insiders

US breakfast foods maker Purely Elizabeth has launched a new Protein Oatmeal range in the US, expanding its portfolio of granola and oat-based products. The new line delivers 10g of plant-based protein per serving and features organic whole grains such as oats, quinoa and buckwheat, combined with ingredients like dried fruit, cinnamon and maple. Available in three flavours – Apple Harvest Crumble, Chocolate Chip Banana Bread and Maple Cinnamon Roll – the range is Non-GMO Project-verified, certified gluten-free, vegan and free from artificial flavours. Elizabeth Stein, founder and CEO of Purely Elizabeth, said: "With the launch of our new Protein Oatmeal, I hope to offer a convenient, nourishing breakfast that truly supports our community's wellness goals. We created this line to make it easier than ever to get 10g of protein, fibre and superfood grains into your morning – without sacrificing taste." Purely Elizabeth’s new Protein Oatmeal retails for $6.49 and is available at retailers nationwide and online via the brand's website.

Alt-seafood start-up Efishient Protein has successfully developed its first plant-based prototype of a grouper fish fillet, designed for commercial preparation and distribution. The B2B company specialises in cultivated fish, with earlier milestones on its journey including developing a stable cell line for cultivated tilapia and a tilapia fillet prototype. Both of these achievements aim to support future commercialisation in collaboration with large-scale fish product manufacturers. Made from plant-based ingredients, the new fillet replicates the structure and texture of traditional grouper – one of the world’s most widely consumed white fish. It will serve as the foundation for the development of a future grouper fillet that incorporates real fish cells, aiming to offer the closest possible experience to wild fish in taste, texture and nutritional profile. Dana Levin, CEO of Efishient Protein, said: “Our vision is to empower large-scale food producers with innovative fish alternatives that are not only delicious and nutritious but also safe, traceable and free from antibiotics, heavy metals, and microplastics”. “This prototype is a clear demonstration of our ability to bring real progress to the cultivated seafood sector and meet market needs.”

The Food and Agriculture Organization of the United Nations (FAO) has warned that several major crops, including wheat and beans, could lose half their optimally suitable land by 2100. The organisation has upgraded its Adaptation, Biodiversity and Carbon Mapping Tool (ABC-Map) geospatial app with a new indicator, providing information on the suitability of major crops in evolving climate scenarios to the end of the century. Developed for policymakers, technicians and project designers, the ABC-Map offers an initial screening of the climate-related risks, biodiversity indicators and carbon reduction potential of a selected project. The open-source app uses satellite imagery based on Google Earth engine, with information from global datasets. Data from a study by French fin-tech start-up Finres, commissioned by the International Fund for Agricultural Development and funded by the French Development Agency, is incorporated into the indicator. The study, ‘ Have crops already reached peak suitability: assessing global climatic suitability decreases for crop cultivation ,’ uses a new method to assess crop suitability in varied climate scenarios. It concludes that five out of nine major staple and cash crops – wheat, coffee, beans, cassava and plantain – are already losing optimal growing conditions, and some could lose half their optimal suitable land by 2100. In particular, the study’s researchers suggest coffee production in some of the major coffee-growing regions could decline sharply by the end of the century. Beans and wheat could also experience significant losses, especially in regions such as North America and Europe. Maize and rice could initially find more suitable areas for cultivation, researchers suggest, but this situation could reverse by the end of the same time period under high-emission scenarios. The ABC-Map features indicators in three sections: adaptation, biodiversity and carbon. The new indicator expands the scope of the adaptation section, which previously only displayed information on past trends in a given area, such as temperature and rainfall. Users can input a location and select a crop from 30 options, with the tool highlighting the suitability of selected crops in that area for time periods stretching to 2100. It provides a ‘crop suitability score’ for two different climate emission scenarios. The FAO said it is also planning to introduce an indicator with information on livestock heat stress and another for crop water requirements, which would estimate expected rainfall and potential irrigation needs.

French dairy group Bel has revealed it will be discontinuing its plant-based cheese brand Nurishh by the end of this year. Nurishh was introduced to Bel’s portfolio in 2020 – a year that saw soaring demand for plant-based alternatives and a surge in innovations hitting the market – as part of Bel’s acquisition of All In Foods. The dairy-free cheese range was developed in Saint-Nazaire, France, and has since expanded with availability in 14 countries across Europe, the Middle East and North America. Despite a broad portfolio of innovations across grated, sliced, spreadable and block formats, and a number of investments made with All In Foods, a spokesperson for Bel Group confirmed to The Plant Base that Nurishh will be discontinued by the end of 2025 as the brand has not been able to establish a profitable and sustainable business. © Bel Group The spokesperson commented: “Today, Nurishh represents 1% of the plant-based market in retail. Our main competitor has captured 22% of it. By arriving second in the market, we have not succeeded in differentiating ourselves enough to secure our clients listing and attract new consumers.” The spokesperson affirmed that while the Nurishh brand will be removed from shelves, plant-based still remains “a key pillar” of Bel’s strategy. The company is focusing its resources on its core brands, which include Babybel, The Laughing Cow and Boursin. A new innovation roadmap for Bel includes the launch of a new plant-based Boursin in France and Europe, additional flavours of its Babybel plant-based product, and supporting the development of plant-based The Laughing Cow products in North America. Bel recently debuted a new version of its plant-based Boursin Garlic & Herbs cheese in the UK , now available to consumers in the same traditional foil puck format as its dairy counterpart. The company has also teamed up with Avril, Lallemand and Protial on a three-year R&D initiative – backed by a €9 million investment – to advance vegan cheese innovation with a focus on taste, nutrition and sustainability. Top image: © Bel Group

British pie brand Pieminister has added a Chana Rama pie to its portfolio of vegan options, made with Bold Bean Co’s Queen chickpeas and said to be its ‘lowest-carbon’ pie ever created. The pie contains sweet potato, cauliflower, spinach and spices alongside Bold Bean’s chickpeas, and is now available to foodservice operators via the wholesale channel. It aims to meet demand for high-quality and environmentally friendly vegan options, claimed to offer the lightest carbon footprint of all pies in the brand’s range. Jon Simon, Pieminister’s co-founder and managing director, said: “Expanding our vegan range is key to our mission of becoming as sustainable and ethical as possible”. “We don’t assume ‘plant-based’ equals low impact, so we conduct our own rigorous supply chain audits. That means working with like-minded partners like Bold Bean Co, who meet our high welfare standards and guarantee their ingredients are deforestation-free.” The new vegan option joins several recent vegetarian and gluten-free pie launches, including a gluten-free version of the Big Cheese pie and a lighter, filo pastry pie with goat’s cheese. These form part of the brand’s ambitions to broaden its offering and cater to a wider range of dietary requirements.

Valio has confirmed it will close the Kauhava factory it acquired from Raisio in March 2025 by the end of this year, with operations to relocate to its Joensuu site. The company announced potential plans to close the Kauhava plant and relocate its operations in April, stating that it would enter into a six-week negotiation process over the potential closure. In a statement shared today (4 June), Valio has revealed that a decision has now been made to transfer all production lines at the Kauhava factory to another of its Finnish sites in Joensuu. This will impact all 11 employees currently working at the factory, the dairy and food group confirmed. Valio said the relocation aims to improve production efficiency and profitability, as well as enhancing flexibility and agility in its operations. Juha Penttilä, Valio’s vice president of operations, commented: “From the perspective of the employees working at the factory and their families, it is always extremely unfortunate to close a plant and reduce personnel. We want to handle the negotiations well from the personnel’s point of view. We aim to offer as many people as possible jobs at Valio's other sites.” The Kauhava factory produces fava bean products for the H ä rkis and Beanit brands. These brands, and the production plant, were bought by Valio as part of its $7 million acquisition of Raisio’s plant protein business earlier this year. Penttilä said that the group plans to leverage its “long-standing expertise in producing innovative plant-based products” at the Joensuu facility. “Production of plant-based items will also transfer to Joensuu from the Vantaa factory, which will be relocated over the next few years,” he said. “This allows us to make use of existing knowledge and equipment, and to achieve long-term synergies – including with the production currently overseen at the Kauhava plant.” The Joensuu factory’s main output is dairy products, currently producing about a third of all Valio’s cheeses. The plant annually produces around 25 million kilograms of cheese blocks, packaged cheeses for consumers and cream cheeses. It also produces milk powders.   Around 200 members of staff currently work at the Joensuu site. By the end of the year, the factory will start manufacturing cheese slices from the Vantaa factory, and later grated cheese, MiFU and Oddlygood Veggie products.