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

US food and beverage brand Laird Superfood has expanded its range of functional products with the launch of six new organic mushroom powders. The new products include two blends, Calm & Relaxation and Focus & Memory, pairing mushrooms with botanical ingredients for specific wellbeing benefits. Calm & Relaxation offers a blend of reishi, lemon balm and ashwagandha, designed to support a help consumers tackle life’s stressors with a calm and balanced mood. Focus & Memory, meanwhile, contains lion’s mane, l-theanine and coffee berry to support memory, focus and calm energy. In addition to the blends, the brand has launched four organic mushroom powders – lion’s mane, reishi, turkey tail and oyster. Lion’s mane is known for its cognitive function benefits, while reishi has traditionally been used to support the immune system as well as reduce stress. Turkey tail also offers immune support and gut health benefits, while oyster mushrooms are said to promote overall wellness. The launches build on the success of the original Laird Superfood Organic Performance Mushrooms blend, which launched in 2019 with an aim of making performance-focused, mood- and function-enhancing adaptogens accessible to consumers for daily use. All of Laird’s new powders and blends are organic, grown and made in the US, and free from any fillers or processing aids. The dry powders can be blended into coffee, tea and smoothies. Jason Vieth, CEO of Laird Superfood, said: “Laird Superfood has long been incorporating functional mushrooms into our products – from coffee to our Prebiotic Daily Greens – and this latest expansion provides even more ways to add organic high-quality adaptogens into our daily lives”. “As the market for functional food grows, Laird Superfood will continue to provide products to improve the mental and physical performance of all of our consumers.” Initially launching online and on Amazon, the line is soon to be rolled out at US retail locations including Fresh Thyme Market.

A new peer-reviewed study has shown how bio-based materials start-up Xampla’s novel plant protein microcapsules protect fat-soluble active ingredients through simulated digestion, through to the intestinal phase. The study, titled ‘Digestibility and enteric release achieved with microencapsulates made from emulsion-templated plant proteins’ has been published in the Royal Society of Chemistry journal Sustainable Food Technology. Scientists deployed vitamin D2 as a test cargo in spray-dried plant protein encapsulates to demonstrate how fat-soluble ingredients in microscopically sized particles can be added to convenience foods and beverages. The research team, including Xampla’s founding scientist Tuomas Knowles, found that added ingredients contained within Xampla microcapsules maintain their stability in transit, storage and through gastric digestion, significantly releasing once they reach the small intenstine. According to researchers, the plant protein capsules remain physically robust even after contact with boiling water, which emulates pasteurisation conditions. Tests showed that the vitamin D cargo remained intact without degradation, despite high temperatures and vigorous mixing. The research could unlock significant potential for next-generation functional food and beverage products, such as vitamin-enriched drinks, plant-based supplements and shelf-stable probiotic foods, without compromising taste, texture or ingredient stability. Traditionally, it has been challenging for nutrient delivery systems to maintain the viability of sensitive ingredients such as vitamins, which are prone to degradation from light, pH stresses and pasteurisation before they reach the consumer. These limitations mean manufacturers often rely on costly overage practices to meet on-pack nutrition claims. Marc Rodriguez, chief technical officer at Xampla, said: “This paper provides the clearest evidence yet that our plant protein microcapsules solve a major challenge in the functional food and supplement industry”. “We can take oil-based additional ingredients and ensure they remain stable through processing, transit and storage, all the way to digestion. The additional nutrients are substantially released where they can be most effectively absorbed, in the small intestine.” Testing was undertaken using industrial spray-drying equipment, demonstrating that the technology is directly scalable to a full-size commercial dryer. The research was conducted in collaboration with the Quadrum Institute Bioscience and part-funded by Innovate UK. Pete Wilde, emeritus fellow in food structure, colloids and digestion at the Quadrum Institute Bioscience, commented: “Our collaboration with Xampla represents a significant development of what is possible in nutrient and probiotic delivery. This study shows how a scalable approach with natural polymers can overcome traditional formulation challenges and help bring more effective functional products to market.”

Organic dairy alternatives brand Forager Project has introduced a new Greek-style yogurt delivering 10g of protein per serving. The yogurt alternative, made using a coconut and cashew base, is available in a plain, unsweetened format that contains no added sugar or fillers while delivering a creamy and thick texture. While Mintel research found that 61% of plant-based yogurt consumers specifically look for higher protein, Forager Project said consumers are often disappointed by the protein content – as well as the taste and texture – of existing options. The brand’s new yogurt was developed with this in mind, containing six gut-friendly live cultures and boosted protein content compared with many other plant-based yogurt alternatives. JC Hanley, co-founder and president at the Forager Project, said the brand tested more than 25 different protein options before creating what is described as a “breakthrough in the dairy-free yogurt market”. “Cow's milk may dominate the dairy aisle today, but we believe there's a better way,” Hanley continued. “We built Forager Project because we know that using cashews and coconuts can deliver delicious food without the negative climate impact from cows.” The yogurts are USDA-certified organic and free from gluten and soya as well as dairy. They are now available in a 24oz tub format at Sprouts Farmers Market and Whole Foods Markets across the US.

Biotech start-up TurtleTree has received a ‘No Questions’ letter from the US Food and Drug Administration (FDA), validating the safety of its precision-fermented lactoferrin ingredient for use in food. The ingredient, LF+, is produced through TurtleTree’s proprietary precision fermentation process. It aims to provide a scalable, animal-free source of lactoferrin now available for application across adult nutrition, wellness supplements and functional food. According to TurtleTree, the milestone marks the first time any regulatory body worldwide has approved this bioactive milk protein produced through precision fermentation. The company said its GRAS (Generally Recognized As Safe) dossier underwent an extensive review process, encompassing structural, functional and genomic studies alongside compositional data. Lactoferrin is a rare iron-binding glycoprotein that provides immune system and gut health support, as well as iron regulation. It is traditionally only available in trace amounts and mainly for the infant nutrition market due to its high extraction costs. Fengru Lin, CEO and co-founder of Turtle Tree, said: “This is one of the most significant milestones in TurtleTree's journey. Having our science and technology validated by the FDA is a powerful moment, not just for us, but for the entire precision fermentation space.” She added: “What excites us most is the opportunity to bring this remarkable ingredient to more people, through more products, and into everyday lives”. TurtleTree, based in Singapore and the US, revealed it is already in conversations with several partners, with the regulatory breakthrough expected to accelerate the roll-out of products containing LF+ in the near future. It also strengthens the company’s position as it pursues regulatory pathways in other key markets, including Europe and Asia.

Hippeas, a player in the plant-based snack sector, has introduced its latest product, Cheezy Cheddar Pops. This launch aims to capitalise on the growing consumer demand for healthier snack options while offering a nostalgic twist on the classic cheese ball. Cheezy Cheddar Pops are crafted from sustainably sourced yellow peas and chickpeas, aligning with current trends favouring plant-based ingredients. Each 1oz serving contains 3g of protein and 2g of fibre, positioning the product as a nutritionally dense option for both children and adults. The pops are marketed as vegan, gluten-free and free from common allergens such as nuts, dairy and soy, making them suitable for school environments. Nick Marmet, a representative from Hippeas, stated that the goal was to reimagine the traditional cheese ball, delivering a product that combines nostalgic flavours with modern nutritional standards. He said: "With Cheezy Cheddar Pops, we set out to reimagine the classic cheese ball – bringing back that nostalgic flavour and fun you remember, but with a modern, better-for-you twist". "These snacks deliver all the bold, cheesy goodness you crave, while staying true to everything Hippeas stands for: clean, plant-powered ingredients, sustainable sourcing and seriously satisfying taste – without any of the junk. It’s the snack you loved as a kid, upgraded for today.” Hippeas Cheezy Cheddar Pops will be available in the US in various formats, including a 4oz family bag at Target and 0.5oz individual snack bags on Amazon, among other retail channels. This multi-channel distribution strategy is designed to maximise reach and accessibility, tapping into both online and brick-and-mortar shopping behaviours. The introduction of Cheezy Cheddar Pops comes at a time when the snack market is witnessing a notable shift towards healthier, plant-based options. According to recent market research, the plant-based snack segment is expected to grow significantly, driven by consumer preferences for sustainable and health-conscious choices. In addition to the product's nutritional profile, Hippeas highlights its commitment to sustainable farming practices. The use of pea plants, which naturally enrich the soil by pulling nitrogen from the air, contributes to lower carbon footprints and improved soil health.

Muu, an animal-free dairy start-up based in Bangkok, Thailand, has secured strategic investment from A2D Ventures, Leave a Nest Japan and several other firms. 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. Its proteins are free from lactose, cholesterol, hormones and antibiotics. According to the start-up, its process uses 90% less greenhouse gas emissions, land and water compared to conventional dairy. The company has signed a Memorandum of Understanding with Lotte Fine Chemical, aiming to unlock future distribution channels and deep market insights. It has received sample requests from coffee chains and F&B producers across Thailand, Singapore and Japan, planning to scale across Asia and expand globally. 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. Ankit Upadhyay, general partner at A2D Ventures, said: “Muu is uniquely positioned at the intersection of food, biotech and climate impact”. He added that the company’s vision of animal-free dairy for Asia is “bold, timely and deeply needed, given 80% of Asians are lactose intolerant”.

Plant-based and free-from chocolate brand Nomo has launched two brand-new chocolate bar varieties into UK supermarkets: Salted Popcorn and Birthday Cake. The Salted Popcorn bar, in a convenient 32g size, features smooth dairy-free chocolate filled with roasted corn pieces and a hint of sea salt, creating a sweet and salty flavour combination. In celebration of the brand's sixth birthday this month, a new Birthday Cake bar will also be launching, available in a larger 127g format. It features a vanilla birthday cake-flavoured filling and sprinkles, designed to provide an inclusive option for sharing or gifting. In addition to the two new bars, Nomo's Cookie Dough bar has also launched in a smaller, 32g snackable bar, joining the larger version in the brand's portfolio. It features a soft, crumbly cookie dough filling, reflecting continued strong demand for cookie dough chocolate – a category growing +47% in value year-on-year. Nomo said that its Cookie Dough line alone is worth £3.76 million, having grown 26% in sales year-on-year, and holding a 47% value share of the total cookie dough chocolate segment. Tara Stevens, senior brand manager at NOMO, said: “Consumer insight is at the heart of everything we do and these new flavours are bold, fun and full of personality – perfect for our ever-growing base of fans looking for treats that fit their lifestyle. Our new flavours are ideal for everyday snacking but also everything from movie nights to birthday celebrations – moments that everyone can enjoy together, regardless of dietary needs.” All of Nomo's bars are completely plant-based and free from dairy, gluten, egg and nuts. The bars are available at UK supermarkets now.

German plant-based food and beverage company Veganz has signed a long-term agreement with Jindilli Beverages for the production, export and distribution of its products based on its Mililk technology. The long-term framework agreement with beverage manufacturer Jindilli will enable Veganz’s market entry for its Mililk products in Canada and the US, as well as in Australia and New Zealand. A production facility in the US based on the Mililk technology is currently being planned. Veganz’s Mililk product line features an innovative 2D-printed plant-based milk sheet concept, designed for convenience and eco-friendliness. According to the company, its unique leaf-shaped oat sheets – which can simply be mixed with water to create a milk alternative drink – reduce packaging used by 94% and weight by 85% compared to a litre equivalent of conventional oat drink in a beverage carton. The collaboration initially includes the production of oat and almond Mililk in Ludwigsfelde, Germany, as well as the export and distribution of the 1-litre Mililk packs in Tetra Pak format for the food retail trade and the 5-litre Mililk packs. It also covers the brand’s new Creamer Drops, a plant-based coffee creamer alternative for the foodservice industry. The market launch will be carried out through Jindilli’s Milkadamia brand, which has an established presence in foodservice and over 13,000 retail stores in the US.

US plant-based snack brand Nature’s Bakery has added two new flavours to its soft snack bar line-up, launching into US retail over the coming weeks. Rolling out into Target stores next month, Nature's Bakery's new Oatmeal Crumble Raspberry Lemon Bars combine oats with real raspberries and a hint of lemon, made with 14g of whole grains per serving. They join the existing Strawberry & Apple flavour available as part of the Oatmeal Crumble range, suitable for breakfast occasions and on-the-go snacking. Also launching are the new Gluten Free Strawberry Fig Bars, now available at Walmart stores nationwide. They are made with a plant-based recipe that includes certified-gluten-free whole grains and real fruit filling while remaining nut-free, dairy-free and Non-GMO Project Verified. They join the brand’s existing gluten-free line-up, which also includes Raspberry and Blueberry varieties. Nazneen Motiwala, senior brand manager at Nature’s Bakery, said: “After extensive consumer research showing strawberry was the highest requested flavour profile among our gluten-free customers, we knew it would be the perfect addition to our line-up”. “Similarly, the pairing of raspberry and lemon in our new Oatmeal Crumble bars delivers a unique and fresh flavour combination that our fans have been asking for… We're committed to supporting our community of snackers with more delicious offerings that everyone can enjoy.”

Lantmännen Biorefineries has announced a minority investment in Swedish plant-based milk alternative brand Sproud. Sproud creates a range of plant-based beverages made from yellow split pea protein, claimed to offer a lower environmental impact and improved nutritional profile compared to other dairy alternatives such as oat-based beverages. The brand, headquartered in Malmö and with an office in the UK, recently secured investment from celebrity television presenter Maya Jama , who has become a co-owner. Its products are available in 30 countries in the Nordics, the UK, Europe, the US, Canada and Asia, in both the foodservice and retail sectors. Swedish agricultural group Lantmännen has now announced it has become a minority stakeholder with share of approximately 10%. Fredrik Krook, managing director of Lantmännen Biorefineries, said: “It’s a positive development that we can become a part-owner of Sproud, an exciting company with a bright future. We have great interest in plant-based proteins, not least considering our current efforts in Lidköping.” Lantmännen recently invested SEK 1.2 billion (approx. $116.8 million) into a new manufacturing site in Sweden’s Lidköping municipality , expected to be complete in the first half of 2027. It will mainly produce plant-based proteins from peas, but will also use fava beans as raw material. Approximately 35,000 tonnes of peas and 5,000 tonnes of beans will be processed each year in the plant, and a total of 7,000 tonnes of protein isolate will be produced annually. Krook said that its latest investment in Sproud is an important step toward strengthening its presence and knowledge in the pea protein value chain. Sara Berger, CEO of Sproud, commented: “We are in an exciting phase with an expanded innovation pipeline and strong growth. Global demand for plant-based products is rising, driven by consumers’ growing interest in health, sustainability and the food of the future. We are pleased to welcome Lantmännen Biorefineries to Sproud’s group of shareholders.”

In this instalment of Start-up spotlight, we speak to Jac Chetland, co-founder of UK cereal brand Surreal. Serving up plant-based, high-protein, low-carb and zero-sugar breakfast options (with a strong sense of fun – just check out its social media pages), Surreal is shaking up the breakfast aisle. What inspired you to launch Surreal, and what gap in the cereal market were you looking to fill? We became obsessed with the opportunity in cereal as it was a category dominated by a handful of major players, lacking innovation, made up of products that did not fit with the lifestyles of people today. Traditional cereals are often loaded with sugar and empty calories. We wanted to create a product that was high in protein and low in sugar but did not compromise on taste. Your brand voice is refreshingly different from traditional cereal brands (we love following your socials). How did you develop this tone, and why does it resonate with your audience? Thanks for the love! Our brand voice is all about being authentic, fun and a little bit quirky. Cereal is a really fun category filled with fun, colour and imagination, and we wanted to make sure that our brand really leans into that too. The brand voice has developed over time. Between our branding agency and our incredible team, it has changed over time to adapt to what you see today. What have been the biggest formulation challenges in developing a high-protein, sugar-free cereal that still delivers on taste and texture? The biggest challenge is recreating the taste and texture of traditional cereal but with completely different ingredients. We’ve worked tirelessly to source the best ingredients that help maintain the crunchy texture and rich flavour, without relying on sugar or artificial sweeteners, while delivering high-protein and low-sugar credentials. How do you see the demand for high-protein, low-sugar cereals evolving, particularly among mainstream consumers? The demand is definitely growing. Consumers are becoming more aware of the importance of protein in their diets and the negative impacts of high sugar intake. As people shift towards healthier lifestyles, high-protein, low-sugar options are becoming the norm rather than the exception. Surreal is perfectly positioned to capitalise on this, and we’re seeing more mainstream consumers coming into the brand. With growing scrutiny around ultra-processed foods, how does Surreal navigate the balance between nutrition, processing and functionality? We focus on educating customers that not all processed foods are the same. Surreal is a really nutritious breakfast that is high in protein with a medium level of carbs and low sugar. Surreal is convenient and, versus other high-protein foods, really good value. Sustainability is an increasing priority for brands – how does Surreal approach this, from sourcing to packaging? From responsibly sourcing ingredients and packaging to manufacturing in the UK, we’re committed to reducing our environmental footprint. We work with suppliers who share our values of sustainability and make sure of that at every step in our process. We are constantly looking for ways to improve and innovate in this space. What have been the key milestones in scaling Surreal, and what lessons have you learned from securing retail partnerships? Big question. Firstly, when launching an entirely new product category, the most important thing is being open to feedback and change. We launched a minimum viable product that developed over time to be a great-tasting cereal by listening to our customers' feedback. Secondly, once the product was ready, we focused hard on letting people know about the brand, building brand awareness. Then, it is about landing our value proposition. Surreal is an expensive cereal, but we deliver great value protein for customers looking to add more protein to their diet. Once we got those three things in place, we focused on making sure we were available where our customers shop – supermarkets, online and in health stores. Each new channel is a new milestone as it helps us cater to a wider audience. Many challenger brands struggle with price perception. How do you position Surreal competitively while maintaining margins? Price perception can be tricky, but while Surreal is a premium-priced cereal, we offer great value protein. So if you are buying protein bars, shakes or yogurts, we are generally cheaper. We are a convenient and nutritious breakfast and much cheaper than a coffee on-the-go. Have you explored alternative retail channels, such as foodservice or direct-to-consumer subscriptions, to build brand awareness and loyalty? Yes! Direct to consumer is still the largest part of our business and one of the first places customers hear about and engage with the brand. What advice would you give to other food and beverage start-ups looking to disrupt a legacy category? My advice would be to stay authentic and not be afraid to challenge the category norms. You can not outspend your more established counterparts, but you can outsmart, outwit and outpace them. In some cases, they have been building their brands for hundreds of years, so they can’t be as reactive as you. Stand out and push boundaries. If you could go back and change one thing in Surreal’s journey so far, what would it be? Another big question, hmmm… I guess two things. One, the speed of decision makers is a super power, do not put off tomorrow what you can decide on today. Two, hire key roles (or skill gaps) quickly; great people make it all much better.