Protein Industries Canada has announced an additional CAD 15m (approx. $10.9m) in funding, provided by the Canadian government, to help strengthen Canada’s plant-based ingredient supply chain through genomics and artificial intelligence (AI) programmes. The new investment aims to support the advancement of genomics and AI technologies to enable plant breeders, farmers and other companies across Canada’s agri-food sector to build a more resilient, efficient and sustainable food system. This full-value-chain approach is expected to expand the range of Canadian-made ingredient options while creating new economic opportunities and bringing new tools to plant breeders, farmers, ingredient processors and food manufacturers. Through a new five-year Genomics Stream, Protein Industries Canada will invest CAD 7 million (approx. $5m) into the commercialisation of new and improved broad-acre crop varieties, with a focus on pulse and cereal crops. Projects under the stream will apply genomic tools in plant breeding and variety development to meet industry demand, aligning innovation across the value chain. The additional CAD 8 million (approx. $5.8 million) investment into AI programming will boost Protein Industries Canada’s current investment under the government of Canada’s Pan-Canadian Artificial Intelligence Strategy. Projects to be considered may involve the development of tools that accelerate seed genetic work, supply chain optimisation, on-farm information gathering, quality assurance and food safety protocols, and ingredient and food formulation. Robert Hunter, CEO of Protein Industries Canada, said: “This new investment will deliver value across the entire supply chain, starting with enhanced genetics that improve crop functionality and provide farmers with more resilient, high-performing options”. “At the same time, our investment into artificial intelligence will support the development of tools that boost on-farm productivity and sustainability. Together, these advancements – combined with our full value-chain approach – will strengthen Canada’s position as a global supplier of nutritious, functional plant-based food, feed and ingredients, while contributing to our goal of building a $25 billion industry for Canada.”

US gut-friendly brand Gutzy Organic has introduced two new prebiotic plant protein smoothie pouches in Tropical Mango and Cherry Berry Acai flavours. The launch responds to consumer demand for more convenient, on-the-go protein and gut-friendly snacking options. Each 3.38 fl oz pouch contains 7g of plant protein and 7-8g of fibre. The smoothies aim to fill the ‘fibre gap,’ with research showing that only one in ten Americans are currently meeting the recommended daily intake of fruits and vegetables, and 95% falling short on fibre. The Mango pouch blends bananas with tropical mango, pineapple, guava and passion fruit; while the Cherry Berry Acai combines dark cherries, blueberries, apples and açaí. Both varieties contain no artificial additives, added sugars or preservatives, and are gluten-free in addition to being fully plant-based. David Istier, founder of Gutzy Organic, said: “Our new protein pouches change the game, delivering functional nutrition – plant protein and the highest quality prebiotic fibre – meeting the growing need for snacks that promote better digestion, energy and overall wellness”. “Our mission is to create snacks that support digestion and energy, and balance the microbiome, while fitting into a busy lifestyle with the cleanest ingredients possible.” The pouches are now available on the chilled shelf near the fresh-cut fruit in selected US retailers including Publix and Meijer.

Plant-based seafood did not take off quite as explosively as the meat alternatives market initially. However, with innovation in alt-seafood accelerating, the category can draw valuable lessons from alt-meat's journey. The Plant Base explores. While hyper-realistic plant-based alternatives to beef burgers or pork sausages have become more achievable in recent years thanks to advancements in food technology, replicating seafood has proven far more challenging. The distinct flavours of fish and shellfish are difficult to mimic using plant-based ingredients, as are the diverse range of textures, from the delicate flakiness of cod to the soft tenderness of mussels. But replicating the taste and texture is just one piece of the puzzle, as the plant-based meat industry learned. While consumers expect these products to closely resemble their animal-based counterparts, expectations around clean labelling and ingredient quality have also risen. With growing awareness of ultra-processed foods (UPFs), the alt-meat industry has faced increasing scrutiny – some even suggest this could be a key factor behind slowing sales in the meat-free category. Now, much like the alt-meat sector, plant-based seafood producers face pressure not only to replicate the sensory qualities of traditional seafood but to do so with a clean, minimal and natural ingredients list. Back to nature Theresa Wilms, technical sales manager and lead of the plant-based category team at GNT Group, noted: “Using ingredients that consumers know and trust can really help improve perceptions of healthiness and naturality”. “We create [our] Exberry colours from non-GMO fruit, vegetables and plants. We use around 30 different raw materials to create our portfolio, and together they can deliver hundreds of shades from across the whole rainbow in almost any food and beverage application.” As the plant-based seafood category expands, creating visually appealing products is key to standing out on-shelf and capturing consumer interest. In the meat alternatives category, Mintel research suggests consumers feel overwhelmed by the sheer number of options – one factor behind slowing sales. When numerous variants of the same meat alternative – a plant-based chicken fillet, for example – crowd the meat-free aisle, visual appeal becomes crucial in influencing purchasing decisions. While plant-based seafood innovation has been slower, the category is expanding, with more varieties now emerging, from battered fish-style goujons to vegan shrimp alternatives. Colour plays a crucial role in the visual appeal of plant-based seafood. As the industry moves away from artificial ingredients, natural colour solutions will be key in new product development. “We’ve created highly realistic colour solutions for all sorts of plant-based seafood products, including caviar, tuna steaks and prawns,” said GNT’s Wilms. “Canned tuna is proving popular at the moment. With these products, it’s really important to achieve the pinkish hue that consumers expect. There was a 2024 study that showed canned tuna substitutes that looked beige or yellowish were considered unappealing, as they didn’t have the appearance that shoppers were used to.” Wilms told The Plant Base that plant-based colours rely on the natural pigments found in fruit, vegetables and plants, therefore they have their own technical considerations in alt-seafood applications and beyond. “For example, a plant-based salmon fillet might require a combination of orange and pink colours to achieve the target shade,” she explained. “If you’re using an orange concentrate made from carrots, the carotenoid pigments can shift from orange to yellow if there’s a lot of fat in the base product. For the pink, you could potentially use concentrates containing anthocyanin pigments, such as black carrot or radish.” © GNT “The difficulty is that plant-based products usually have a pH level of around 5 to 7, and anthocyanin pigments start to shift blue at those levels. Beetroot concentrates can provide a pH-independent source of pinks, but their betanin pigments are sensitive to heat, so formulation requires careful consideration.” GNT’s products support clean label declarations, using ingredients like carrot and beetroot concentrate. Its recently launched Exberry Shade Vivid Orange is particularly suited for clean label seafood alternatives, including salmon fillets, smoked salmon and prawns. A sea change Part of the challenge for alt-seafood producers is overcoming negative consumer perceptions. Like meat alternatives, alt-seafood has faced scrutiny over concerns about ultra-processed foods. However, the issue is more nuanced. A food’s healthiness depends on factors such as its nutritional profile and ingredient quality, rather than processing methods alone. Rosie Bambaji, marketing lead for plant-based seafood brand Happiee, wants to challenge misconceptions about these products. The brand has created a plain plant-based shrimp product, suitable for use in stir fries, curries and other dishes, in addition to breaded shrimp and calamari options, all available in UK retail. “I think there’s an element of misunderstanding, where a consumer would look at these products and think they are unnatural, because they are replicating a shrimp,” she reflects. “The reality is, if you look at the ingredients, [our product] is a clean product. Its got a root vegetable base, water, natural flavouring, familiar ingredients… it’s just been put into a mold to make the shape of a shrimp, just like you’d need to mold a burger.” While health may be a key factor for some consumers choosing to reduce or eliminate traditional meat, Bambaji pointed out that this is not so much the case with alt-seafood. Instead, the emphasis tends to be on the environmental benefits. She highlighted that the industry has some way to go in educating consumers around the sustainability of choosing plant-based seafood over fish. According to the United Nations Food and Agriculture Organization, approximately one-third of the world’s fish stocks are currently overfished, impacting marine ecosystems and biodiversity, as well as food security. Bambaji noted that encouraging awareness of these issues will be crucial to driving growth in the alt-seafood sector. She also pointed out that a recent study, conducted by Portland State University in the US, found microplastics in 99% of fish and shellfish samples – a worrying statistic that underscores the growing health risks posed by global plastic pollution. The alt-seafood category may also face challenges due to negative perceptions around taste and texture. However, Bambaji believes the industry can learn from the alt-meat pioneers, noting that sometimes people just “have to try it to believe it”. “Once people try it, they’re often quite engaged, much like what the Beyond Burger achieved,” she commented. She added that during her time as a plant-based buyer for Sainsbury’s, only around 30% of the fixture was shopped by vegetarians and vegans, with a substantial 70% coming from flexitarians. While this group is essential for growth, she pointed out, they are harder to retain. To retain these consumers, their needs around taste and texture must be met. Bambaji said that the industry has been held back in this regard, noting that it has “taken a while to get some good alternatives on the shelf”. “I think the European market is well versed in soya protein and pea protein, which creates a really nice flaky texture – in terms of tuna, we’re seeing a lot of product innovation in the UK. But what they weren’t able to do with those kinds of alternatives was create that rubbery texture of shrimp, calamari and the kind of products Happiee does.” © Happiee Happiee began as a brand in Singapore, offering a broader range of products, including meat alternatives, before launching in the UK in 2023. It was from this foundation that the brand’s alt-seafood R&D originated, leveraging ingredients less commonly used in Europe. The brand’s shrimp alternative contains a base of tapioca starch, alongside konjac, a root vegetable used widely in Asia. Know your focus Focusing on quality taste and texture, and identifying market gaps can help alt-seafood brands stand out in a crowded space – an issue the alt-meat industry has also faced. Simon Ferniot, CEO and co-founder of French plant-based seafood company Olala Foods, said: “We chose to focus mainly on tuna and salmon, the products that are both the stars of the seafood category in terms of consumption and that have also been pointed to for potential environmental issues posed by their related industry.” He added: “Consumers expect plant-based products to be of indisputable quality, both from a taste and nutritional standpoint. And why shouldn’t they? Therefore, we have put all of our development efforts [into] these aspects.” The brand chose pea protein due to its high-protein ratio, taste and the fact that it is free from common allergens, enabling development of a more inclusive product. Olala also includes highly concentrated omega-3 algae oils, responding to demand for plant-based products that can offer the essential fatty acids found in fish. Additionally, it features a mimimal ingredients list, with its tuna flakes product containing just five ingredients, including water. The variety of products available is expanding globally, with the next wave of innovation in the category expected to introduce a diverse range of creative formats. GNT’s Wilms told The Plant Base: “We’ve seen a lot of innovation in Asia, where brands have been launching plant-based alternatives to many types of seafood including ribbonfish, sea urchin and goby. There’s a lot of excitement about new production methods too, especially 3D printing, as manufacturers try to tackle the challenge of mimicking the distinctive textures of fish and seafood.” In the Netherlands, start-up Monkeys By The Sea embraces what founder Thijs Wullems describes as a “relentlessly creative” approach – finding the right balance of ingredients, continuously refining its sourcing and innovating in production. “We believe it’s more about creating new taste experiences and pioneering a new category rather than simply ‘mimicking’ traditional seafood,” Wullems explained. “That said, chefs and consumers often look for familiar reference points when cooking and serving dishes. © Monkeys By The Sea Therefore, our initial range includes high-volume seafood staples like tuna chunks, tuna salad, fish fingers and whitefish fillets – all reimagined with plant-based ingredients.” The brand’s ingredient portfolio, as its name suggests, was inspired by monkeys living near the sea – Wullems pointed out that research shows their enhanced brain capacity compared to jungle apes is linked to a more diverse diet from land and sea. “We embrace this philosophy by using a mix of marine and land-based ingredients. Key components include purified seawater from a local marine reserve, seaweed and microalgae, along with plant-based proteins like pea, potato, rice, mycoprotein and wheat. We focus on sustainable sourcing, keeping our supply chain as local as possible, to reduce food miles.” In addition to launching its latest product, ‘Wave Rider’ – a seafood-inspired burger made with rice protein, beet fibre, algal oil and sea lettuce, which Wullems described as being “in a category of its own” – the company has several new innovations in the works for 2025 and is actively working on R&D partnerships in areas such as marine proteins, precision fermentation and circular ingredients, Wullems revealed. “We see the future of seafood-inspired products being shaped by stronger collaboration and knowledge-sharing across the supply chain. The industry needs to move beyond competition and focus on scaling sustainable solutions together,” he said. “We also expect more crossover between plant-based and traditional seafood companies, finding new synergies rather than operating as two separate worlds.” Wullems concluded: “The urgency of protecting our oceans demands it – and we’re already leading the way. Two of our current distributors are top seafood suppliers, a clear sign that the industry is evolving. These partnerships prove that sustainability and tradition can go hand in hand, opening new doors for the future of seafood.” Note: This feature was included in the April/May print issue of The Plant Base magazine. Since its publication, one of our interviewees, Olala Foods, has sadly ceased operations. Read here for more information on the company's closure. Top image: © GNT

UK hot chocolate, syrups and spreads brand Sweet Freedom has launched Choc Pot Hazelnot, a plant-based and nut-free alternative to popular chocolate hazelnut spread products. The spread is made in a factory that does not handle nuts, aiming to deliver a more inclusive option for consumers with nut allergies while offering the same sweet and nutty flavour. It is also designed to provide a healthier option compared to traditional chocolate spreads, containing 15 calories per teaspoon and no refined sugar. It also contains no palm oil. The spread is naturally sweetened with apple and carob, containing no artificial sweeteners. Deborah Pyner, co-founder of Sweet Freedom, said: “Choc Pot Hazelnot has taken time to get just right, but we couldn’t be happier with the result. It’s unbelievably creamy, indulgent and delicious, yet totally natural and a great option for anyone avoiding nuts.” Choc Pot Hazelnot is now available for £3.35 per single pot, or £20.10 for a case of six.

Swiss food innovation company FoodYoung Labs has acquired California-based MeliBio, the start-up behind what is claimed to be the world’s first animal-free honey, Mellody. The strategic asset acquisition includes MeliBio’s brand, first-generation technology and intellectual property, as FoodYoung Labs aims to strengthen its position in sustainable and science-driven food innovation. MeliBio launched Mellody using proprietary plant-based technology as an alternative to conventional honey, removing the need for honeybee involvement and addressing sustainability concerns in the apiculture industry. The product gained early recognition through its debut at Eleven Madison Park, a three-Michelin-starred restaurant, and has since expanded into mainstream retail, including Aldi. FoodYoung Labs, which operates a full-stack innovation centre in Balerna, Switzerland, develops snacks, baked goods, spreads and frozen products with an emphasis on clean ingredients and transparent sourcing. Its house brands include ZAZ, Kakoo, Bonnap, FRŸZE, Mani and CimaNorma, serving markets in both Europe and the US. The acquisition will allow FoodYoung Labs to accelerate the development of bee-free honey and expand the Mellody brand across its portfolio. Both companies said the partnership reflects growing demand for sustainable and scalable food solutions. Abouzar Rahmani, founder and CEO of FoodYoung Labs, said: “At FoodYoung, the future of food is about blending culinary art with science and ethical sourcing. With our Swiss full-stack innovation lab and US commercial powerhouse, we’re taking MeliBio’s bee-free innovation to the next level – making Mellody truly clean-label and unrefined. The new generation of food must taste amazing, look great, and be uncompromisingly good for people and the planet. That’s the high standard we’re setting.” Darko Mandich, co-founder and CEO of MeliBio, commented: “Established food companies are essential to advancing foodtech innovation, and MeliBio is excited to leverage the next chapter with FoodYoung Labs to create a meaningful, lasting impact in the industry". Aaron Schaller, co-founder and CTO of MeliBio, added: "We look forward to the evolution of MeliBio's technology under FoodYoung Labs, which is uniquely poised to take the innovations behind Mellody forward through their proven expertise, ability to scale and success in the market". Top image: © MeliBio

Plant-based ingredients specialist Planteneers has unveiled a new methylcelluose-free texturizing blend, responding to demand for cleaner label meat alternatives. Methylcellulose is a methyl ester of cellulose, a natural fibre found in plants and vegetables. However, it is derived from a complex chemical refinement process, yielding a synthetic food additive. While research from Nectar found that methylcellulose had a positive impact on taste experience, consumers’ purchase intent was also found to decrease when it is labelled as an ingredient. Additionally, Innova Market Insights found that the third biggest barrier to consumption of plant-based foods is the perception that they are too processed or include artificial ingredients. Responding to this demand for more natural alternatives, Planteneers has introduced its methylcellulose-free blend, designed to enable plant-based brands to create food products with an attractive bite and great taste in hot and cold formats. The solution utilises a functional yeast protein in combination with specially selected ingredients, in a specifically optimised process that is feasible for use on common machinery. Heading up Planteneers’ R&D team, Dorotea Pein, director of technology and innovation, said: “Consumers are becoming more critical of ingredients like methylcellulose in plant-based alternatives, as it's often seen as a synthetic additive rather than a food ingredient you'd find in a home kitchen”. Pein added: “With the rise of new, innovative plant-based proteins that can replicate the desired texture and bite without the need for such additives, there's a growing expectation for cleaner formulations. People want to feel good about what they're eating – not just nutritionally, but also emotionally and ethically – and that starts with recognising and trusting every ingredient on the label.”

Swedish food-tech start-up Millow has commissioned its first large-scale dry-state fermentation factory, supported by the European Innovation Council, to produce its clean label protein made from oats and mycelium. The company, headquartered in Gothenburg, received an initial €2.5 million grant from the European Innovation Council to build the facility, part of a €17.5 million blended finance package. The 2,500-square-metre site – formerly a Lego production hall – aims to accelerate Millow’s innovation into industrial scale production. Once fully outfitted later this year, each production line at the factory will deliver up to 500kg of protein per day. The building also houses an advanced fermentation and food laboratory, supporting Millow’s research in mycelium science. Millow’s binder-free, clean label protein is made from just oats and mycelium using a patented, dry-state fermentation process. Each 100g portion supplies up to 27g of complete protein, fibre and natural vitamins and minerals. According to Millow, its protein sears like beef, leaves no after-taste and feels ‘light on the stomach.’ It is free of soya and pea isolates. Staffan Hillberg, chair of Millow, said: “Critics say plant meat failed on taste and transparency; this factory shows we can solve both at industrial scale”. The company’s scientific founder, Mohammad Taherzadeh, added that Millow’s platform can swap grain substrates overnight, allowing any region to grow its own advanced protein with minimal resources. Sustainability has also been a focus for Millow, which said its proprietary S-Unit bioreactors cut energy demand to one-third of conventional fermentation lines. Water use is also 3-4 litres per kg, 95% lower than standard mycelium processes. Millow is currently finalising distribution agreements with food brands, retailers and foodservice distributors, aiming to launch multiple products by the end of 2025.

British plant-based recipe kit brand Grubby has partnered with meat-free brand Symplicity Foods to introduce eight limited-edition dishes. The menu features Symplicity’s meat alternatives, which are made in the UK using traditional fermentation methods. The brand’s range aims to provide a clean label and nutritious alternative to meat, offering a source of protein and fibre while being low in saturated fat and salt. Martin Holden-White, founder of Grubby, commented: “We’ve admired Symplicity’s approach for a while. It’s everything meat-free should be: nutritious, made from real ingredients and seriously tasty. This collab is a big moment for us and our customers, giving people the chance to try these incredible products in ways they’ve never seen before.” Launching from 29 May 2025, the exclusive menu features eight dishes in a fresh and convenient meal kit format. The recipes include Naked Burrito Bowl with Cumin Spiced Mince & Garlic Mayo; Symplicity Schnitzel with Curried Potato Salad; Symplicity "Sausage" & Kale Pizza Bianco; BBQ Smash Burger with Sweet Potato Fries & Carrot Slaw; Hoi Sin Wholewheat Noodles with Crispy Garlic Chilli Mince; Crispy Burger Tacos with Burger Sauce; Zingy Symplicity Larb Salad with Herby Brown Rice; and Doner Kebab Flatbreads with Garlic Mayo & Pickled Chillies. Neil Rankin, founder of Symplicity, said: “This is the first time we’ve worked with a recipe box company, and Grubby was the obvious choice. Their passion for flavour and no-fuss sustainability aligns perfectly with ours. We’re excited to show that meat-free doesn’t have to be ultra-processed or boring – it can be bold, fresh and full of depth.”

The Protein Brewery, a producer of fermentation-derived, plant-based ingredients based in the Netherlands, has appointed Thijs Bosch as its new chief executive officer. Bosch will succeed former CEO Sue Garfitt, who is stepping down from her executive role. Garfitt led the company through its foundational scale-up stage, shaping its strategic direction. Under her leadership, the company sold its first product in the US, achieved regulatory approval for its Fermotein ingredient in Sinagpore, and built and commissioned its facility in Mijkenbroek. She commented: “With the fundraising round nearing completion and the team ready for the next leap, this is a natural moment for me to begin a new chapter in my professional life, pursuing a non-executive career and handing the reins of The Protein Brewery to a new CEO”. Incoming CEO Bosch joins The Protein Brewery from Cosun, where he led the development and scaling of the group’s plant protein business. Previously, he held senior roles at dairy ingredients company Fonterra, most recently as managing director for Europe. Commenting on his appointment, he said: “I am honoured to join The Protein Brewery at this pivotal stage. Sue and the team have built a strong platform with the potential to transform our food system. I look forward to building on that foundation and unlocking our next chapter of growth.” Bente Korsgaard Andersen, chairperson of The Protein Brewery, added: “We are excited to welcome Thijs Bosch as our new CEO. Thijs brings over 15 years of leadership experience in the B2B food ingredients and protein markets, with a proven track record in scaling new businesses and developing plant-based innovations.”

Biotech company Novonesis has unveiled Vertera Velvet, an ingredient solution aiming to improve foam, texture and stability in plant-based beverages. While consumers expect high-quality taste and texture and barista-style foam from their plant-based milk alternatives, achieving this can be complex – and stability issues can arise when mixing these with coffee, Novonesis said. Vertera Velvet has been developed with an aim of addressing these challenges, making it easier for producers to achieve great taste, high protein content and a velvety texture in a variety of plant-based drinks. For drinks based on pea, soya or blends of different plant-based proteins, the solution can help manufacturers to create drinks that offer ‘excellent’ stability in coffee without the unpleasant look and feel of curdling, the company said in a statement announcing the launch. Additionally, it can help to achieve high-quality foam that stands up over time, with small, uniform bubbles, in oat-based drinks as well as drinks based on plant protein blends. This enables an airy texture, visual appeal and a smooth feel. Birgitte Borch, head of plant and food at Novonesis, said: “Biosolutions unlock the full potential of plant-based drinks by enhancing taste, texture and functionality, without adding complexity or compromising on sustainability. We help plant-based producers in meeting consumers’ expectations, from protein nutrition to improving foaming and coffee stability.”

A new guide published by the Good Food Institute (GFI) and the Physicians Association for Nutrition (PAN International) aims to tackle misconceptions about ultra-processed foods (UPFs) and clarify the role of plant-based meat in healthy, sustainable diets. The guide is named ‘Where does plant-based meat fit in the ultra-processed food conversation?’. It aims to provide a practical and evidence-based resource for healthcare professionals, policymakers, researchers, NGOs and patient organisations in protein diversification and public health. Plant-based meat is often categorised as a UPF under the widely used Nova classification system. However, GFI and PAN International noted that it differs significantly from the energy-dense, nutrient-poor UPFs commonly linked with poor health outcomes. They emphasised that public confusion around UPFs could be limiting uptake of plant-based options, despite their potential health and sustainability benefits. The guide draws on current research, including systematic reviews of randomised controlled trials, to highlight how plant-based meat alternatives can serve as a health-promoting substitute for processed conventional meat – one of the UPF sub-categories most strongly associated with increased disease risk. Research suggests that nuance is needed to distinguish between processing that diminishes nutritional quality and techniques that can enhance it, with early studies suggesting some processing methods may improve protein quality and bioavailability. Additionally, processing enables beneficial fortification, offering particular value for populations with specific dietary needs. Furthermore, GFI and PAN highlighted that meat alternatives typically offer less saturated fat and similar protein levels to processed meat, as well as providing a source of fibre. Randomised controlled trials showed that replacing processed meat with plant-based alternatives can lead to improved cholesterol profiles, better diet quality and modest weight loss. Roberta Alessandrini, director of PAN’s Dietary Guidelines Initiative and co-author of the guide, said: “The conversation around ultra-processed foods has become increasingly polarised. But not all UPFs are created equal. This resource aims to equip professionals with a clearer understanding of where plant-based meat fits in – based on science, not sensationalism.” The guide calls on public health bodies to develop clearer food-based dietary guidelines that can help individuals identify healthier options that meet their needs. It highlights the Netherlands, where plant-based meats meeting key nutrient thresholds are already recommended in official dietary recommendations, as a successful example. Amy Williams, nutrition lead at GFI Europe and lead author of the guide, commented: “Everyone is different, meaning a variety of options catering to different lifestyles and preferences are likely needed to help drive the much-needed shift towards healthier, more sustainable diets”. She added: “Plant-based meat is one such option, with particular potential as a convenient swap to help reduce current over-consumption of processed conventional meat. More nuance is needed in the current UPF discourse to avoid unfairly demonising plant-based meat, which could make healthier choices easier.”

The World Plant-Based Innovation Awards are back for 2025, and this year, the awards are bigger and better than ever! FoodBev Awards is thrilled to unveil a series of exciting updates, including new award categories, an esteemed panel of judges and exciting new benefits for successful companies – all combined to set the stage for what promises to be the most exciting edition yet. Last year, the awards celebrated 15 amazing winners who continue to power forward in the plant-based F&B sector. Highlights included brands such as Mushroom Meat Co, taking the top spot in multiple categories including 'best plant-based meat,' 'best foodservice solution' and 'best plant-based natural/clean label product'. The company's beef and pork alternatives are made from entirely from mushrooms and whole plants, aiming to help reduce red meat consumption whilst providing consumers with the flavours and textures they desire. New categories to celebrate more innovations The 2025 edition of the World Plant-Based Innovation Awards introduces a refined set of categories aimed at celebrating the diverse innovations within the plant-based industry. FoodBev Awards is proud to announce a focus on solutions within the plant-based industry, including categories such as 'Best protein solution' and 'Best allergen-free solution', celebrating diversity within the plant-based sector and acknowledging comprehensive, scalable alternatives that fuel the plant-based movement. Additionally, the awards innovation categories have been expanded to celebrate groundbreaking technologies, concepts and systems that push the boundaries of plant-based food and beverage development. In response to the growing importance of improving sensory attributes of plant-based products in line with consumer expectations, the awards now include focused categories for sensory elements such as texture, aroma, flavour and colour. These categories aim to highlight the sensory excellence that drives consumer satisfaction and industry advancement. Expert panel of judges Along with the expansion of the awards, we’ve also broadened our panel of judges to include a diverse mix of experts from across the plant-based industry. This year’s judges hail from various sectors including food technology, nutrition, business, education and retail. Each judge brings a wealth of knowledge and a keen eye for innovation. Confirmed judges include:   Florence Dusseaux : Co-founder of Terroirs Véganes and vegan expert at Vegg2Food. Florence is dedicated to promoting plant-based food systems globally. Tawanda Muzhingi : Expert in food science, policy and business, with over two decades of experience fostering innovation in food and agriculture.   How to enter Entry for the World Plant-Based Innovation Awards is now open. Companies can submit their entries through the official website. The entry deadline is 21 November 2025.   About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com