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 Combining thousands of cultural artefacts – advertising, packaging, cookbooks, social media, even historical references – with in-depth consumer interviews, it represents one of the largest semiotic studies ever conducted in the food sector.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.

With climate change constantly forcing farmers to adapt and evolve, food safety remains a concern globally. Arsira Thumaprudti, head of business development at Acclym, explains how farmers can unlock the power of regenerative agriculture to avoid supply chain issues, create a more reliable food system and help the environment recover. Arsira Thumaprudti Climate change is hitting farmers hard. Supply chains keep breaking down. Environmental rules are getting tougher every year. These challenges threaten the very way food and beverage companies do business, forcing them to rethink long-term sustainability and sourcing strategies. Regenerative agriculture has emerged as a promising solution. What was once a nice-to-have sustainability programme has become essential to staying competitive and keeping consumer products on store shelves. Regenerative practices actively restore soil health, enhance biodiversity and sequester carbon – fostering more resilient, environmentally-friendly supply chains that produce nutritious food. Industry pioneers are proving that regenerative agriculture can align environmental goals with business performance – yet significant hurdles remain before these practices become widespread, scaling across the global food system. Regenerative agriculture gains ground Major food and beverage companies are recognising the strategic value of regenerative agriculture, investing in programmes that go beyond sustainability to actively restore ecosystems. McCain Foods, one of the world's largest producers of frozen potato products, has committed to implementing regenerative agricultural practices across all its potato acreage by 2030. Their framework for potato growers includes armouring soil with living plants, rotating crops, minimising tillage, reducing agro-chemical inputs and water usage and more. McCain has reported improved crop resilience and reduced input costs in their pilot programmes. Similarly, Nestlé aims for 50% of its key ingredients to come from farmers adopting regenerative agriculture practices by 2030. They are working closely with more than 500,000 farmers and 150,000 suppliers, as well as local communities, to reduce tillage and chemical inputs and implement crop rotation, mulching and organic fertilisers. Nestlé is investing 1.2 billion Swiss francs over a five-year period to support farmers in their transition. These investments and pilots show that regenerative agriculture is becoming an industry priority – but they also underscore the significant resources and long-term commitment needed to scale it. Persistent industry challenges hinder widespread adoption Despite growing momentum among food and beverage leaders, several key barriers prevent regenerative agriculture from becoming standard practice across the industry, including:   1. Farmer hesitation Perhaps the most human challenge in scaling regenerative agriculture is overcoming resistance to change. Farming practices evolve over generations, with time-tested methods passed down for their ability to produce consistent yields. Asking farmers to abandon these proven approaches for new methods that may initially reduce productivity requires building trust and providing robust support systems. While awareness of regenerative agriculture among farmers has reached an all-time high, adoption rates remain stubbornly low. This gap reflects both practical concerns about economic viability and deep-rooted cultural attachments to traditional farming identities. 2. Investment and time constraints Even if farmers see the long-term vision, the transition to regenerative practices demands both financial commitment and patience. Farmers often face substantial upfront costs for specialised equipment and new technologies, while simultaneously weathering potential yield reductions during the transition phase. For smaller producers already operating on tight margins, these initial investments can be particularly daunting. The full benefits take three-five years to materialise. During this period, farmers are rebuilding soil organic matter, restoring microbial communities, and re-establishing natural ecosystem functions. Only after this rebuilding phase do operations typically see returns of 15-25% on their investment. This extended timeline creates tension with traditional business planning cycles and tests the patience of stakeholders focused on quarterly results. 3. Quantification and measurement difficulties Beyond time and money, the complexity of measuring regenerative agriculture’s impacts is also a barrier. Unlike conventional agriculture, where success metrics focus primarily on yield and cost, regenerative practices produce multiple interwoven benefits that are difficult to isolate and quantify. Historically, the industry has relied on rough estimates and qualitative assessments rather than rigorous data collection. This approach has hampered efforts to prove the business case for regeneration to sceptical stakeholders. Questions persist about how to establish reliable key performance indicators for soil health, biodiversity gains and carbon sequestration across diverse agricultural landscapes. 4. Lack of standardisation Regenerative agriculture is not a one-size-fits-all solution. Practices that work brilliantly in the American Midwest may prove ineffective or counterproductive in tropical regions. For global companies with complex supply chains spanning multiple continents, this variability presents significant challenges for establishing consistent protocols and expectations. Each crop, region and farming system requires carefully adapted approaches that respect local ecological conditions, traditional knowledge and economic realities. This complexity makes it difficult to scale programs quickly or implement standardised training across diverse supplier networks. The path forward For regenerative agriculture to achieve its transformative potential, stakeholders throughout the food system must collaborate to address these challenges systematically. Farmer training and education   Successful transition requires more than just technical information about new practices; it demands ongoing mentorship, peer learning networks and regular access to experts who can help troubleshoot challenges as they arise. Educational approaches must respect farmers' expertise while introducing new principles. Field days, demonstration farms and farmer-to-farmer training programmes have proven especially effective at bridging knowledge gaps and building trust in new methods. Economic incentives and financial support To overcome the financial barriers to transition, innovative funding mechanisms are essential. These might include transition subsidies, payment for ecosystem services, carbon credit programmes, preferential procurement policies and premium prices for regeneratively produced ingredients. The European Union's Common Agricultural Policy reforms provide an instructive example of how policy can accelerate adoption. By shifting subsidies toward outcome-based incentives rather than acreage-based payments, the EU is creating powerful economic drivers for regenerative practices. Standardised metrics and data-driven tools For regenerative agriculture to move beyond early adopters, the industry needs agreed-upon metrics and efficient measurement tools. Emerging technologies show promise for streamlining data collection and creating transparency throughout supply chains. Collaborative industry initiatives to establish common frameworks for soil health assessment, biodiversity monitoring and carbon accounting – that are adaptable for diverse locations – will be crucial for building credibility and enabling meaningful comparison across different programmes. Beyond ESG: The business case for scaling regeneration Regenerative agriculture isn’t just a climate or sustainability solution – it’s a strategic advantage. Beyond environmental benefits, regenerative agriculture can deliver significant economic benefits, such as reduced input costs, premium pricing opportunities, enhanced brand reputation, stronger supplier relationships and greater resilience to climate-related disruptions and regulatory changes. With sustained investment and collaboration, regenerative agriculture can shift from isolated pilot projects to a scalable industry-wide standard, strengthening supply chains, empowering farmers and securing a more sustainable food future.

Functional food and beverage brand Laird Superfood has expanded its Hydrate line with two new flavours, Wild Berry and Tropical Punch. The Hydrate line contains electrolytes such as sodium and potassium, designed to naturally replenish the body. Its new Wild Berry variety contains a blend of antioxidant-rich maqui, calafate and murta berries from Patagonia, while the Tropical Punch flavour offers a blend of fruits and real orange oil. The brand’s full Hydrate line-up includes Lemon, Mango, Pineapple and Original as well as the new additions. The brand has also launched a new Variety Pack containing all five fruity flavours. Laird’s powdered hydration beverages also contain Aquamin, a red marine algae that provides bioavailable seaweed-derived calcium and magnesium, and more than 70 trace minerals. The fruit-flavoured options are lightly sweetened with monk fruit with zero added sugar, while the Original variety is made from just coconut water and Aquamin. Jason Vieth, CEO of Laird Superfood, commented: “It's surprising that many athletes still rely on processed sports drinks, and those who use hydration powders often find they’re also filled with artificial ingredients and excessive sugars”. He added: “At Laird Superfood, we're committed to making healthy hydration easy with our natural, clean products that empower people to make nutritious choices without compromising taste or performance”.

The Cultured Hub, a scale-up facility established through a joint venture between Bühler, Migros and Givaudan, has expanded its services with the addition of plant cell culturing capabilities. The facility was originally created to accelerate cultivated meat and advanced fermentation technologies. It has now extended its infrastructure and expertise to plant cell-based processes, aiming to further support the growing field of alternative ingredient production. This expansion comes as rising commodity prices, climate volatility and increasing pressure on agricultural systems are driving demand for resilient and sustainable sourcing pathways. Plant cell cultivation can enable controlled, year-round production of key plant compounds, independent of constraints such as farmland, weather, pests or disease. Bühler noted that this remains an emerging field, with costs driven by sterile bioreactors, energy-intensive controlled environments and the complexity of plant cell biology. Ian Roberts, chief technology officer at Bühler Group, said: “Plant cell cultivation represents an important new frontier in sustainable food and ingredient production. Many of the same challenges we see in cultivated meat – the need to scale, reduce cost, and ensure quality at industrial levels – also apply here.” Scaling from flasks to pilot systems is technically demanding and often beyond the capabilities of early-stage companies. The Cultured Hub aims to address these challenges through its expansion, providing access to advanced bioprocess equipment, expert process development support and a neutral platform for collaboration. To mark the milestone, the Hub hosted an event bringing together start-ups, corporate leaders and researchers, to explore how plant cell culture can complement traditional agriculture and strengthen global supply chains for high-value ingredients such as cocoa, coffee and citrus. Participants discussed the pressures facing these ingredients’ supply chains, and how plant cell culturing can help to stabilise ingredient availability. Start-ups pitched their technologies and solutions to industry leaders specialising in cocoa, chocolate and coffee processing, fostering collaboration.

Plant-based food group LiveKindly Collective has partnered with Tindle Foods to manufacture and distribute the brand’s products across foodservice and online channels in the US, Germany and UK. Tindle, best known for its plant-based chicken alternative product, has a strong presence in the foodservice category. The company recently announced plans to divest its US operations amid a move to focus exclusively on private label products for the European market. This marked a shift in Tindle’s core business strategy, aiming to redirect its resources toward creating affordable and innovative unbranded products. In a statement announcing the partnership, LiveKindly Collective said it aims to strengthen its offering in the respective markets through the deal, further building on the group’s recent profit-turning momentum. Since its inception in 2020, LiveKindly Collective has acquired multiple plant-based brands including Like in Germany, Fry’s in South Africa, Oumph in the Nordics, and NoMeat in the UK. The company has also invested in modernising three factories in Oss, the Netherlands; Stora Levene, Sweden; and Pinetown, South Africa. Following the launch of its B2B and Private Label Solutions business streams nearly two years ago, LiveKindly has rapidly expanded production and now ships worldwide to 19 countries across five continents. In 2024 alone, the B2B business reported 48% growth, with a projected increase of 120% in 2025. David Suarez, CEO of LiveKindly Collective, said: “Until recently we have been focused on growing organically by utilising our assets, with brands and B2B production leading the charge, but being financially secure allowed us to explore inorganic growth opportunities, too”. He added: “We are enthusiastic about the partnership with Tindle. This move represents a considerable opportunity, and we are ready to tap into it and bring tasty plant-based protein to people on a bigger scale, through foodservice and emerging channels.”

US vertical farming company AeroFarms said it has secured funding to continue operations, following the announcement of its closure last week. The company submitted a Worker Adjustment and Retraining Notification (WARN) notice to the Virginia Department of Workforce Development and Advancement in early December, stating that it would be ceasing operations at its Virginia site and terminating the jobs of its 173 employees  due to withdrawn financial support from its largest investor. However, in a U-turn move announced on 19 December, the indoor farming company revealed that it would now be continuing to operate and supply microgreens to customers and shoppers across the US retail market. While AeroFarms said it was previously provided with ‘sudden and unexpected’ notice that it would not receive the necessary funding to continue operations, the company’s circumstances have ‘evolved rapidly’ since. AeroFarms confirmed that an existing stakeholder has agreed to provide funding, enabling the company to remain in operation and explore further strategic investment options. In its statement, the company said: “AeroFarms is deeply grateful to its employees, partners, vendors, customers and stakeholders for their unwavering support of AeroFarms and belief in the power of its highly differentiated microgreens products”.

British plant-based food brand Bosh has expanded its retail product range with three new ambient seasonings, launching into Ocado in February 2026. The new additions include Sweet & Smoky BBQ Seasoning, Citrus & Spice Zesty Seasoning, and Rich & Savoury Umami Seasoning. All are debuting in 120g tubs, rolling out from the week commencing 16 February. Each product offers a source of protein and fibre, and are claimed to be 25% lower in salt compared to similar conventional seasoning blends. Bosh said it developed the seasonings range with ease and versatility in mind. They can be used to add depth in cooking, or sprinkled onto dishes – such as meat alternatives, vegetables, soups, stews and scrambles – before serving, to add a finishing touch of flavour.   The products are all priced at an RRP of £4.00 per 120g tub.

The Good Food Institute (GFI) Europe has welcomed the European Commission’s new Biotech Act, but said it marks a ‘missed opportunity’ for food innovation due to its exclusion of novel foods from its regulatory sandbox scheme. The Biotech Act, published earlier this week, aims to boost the European Union (EU)’s global competitiveness in biotechnology. While it is largely focused on the health sector, it includes measures that can help commercialise the findings of European researchers working on advanced food-tech technologies such as precision fermentation. Precision fermentation involves training microbes to produce certain bioidentical molecules – such as dairy proteins like whey and casein – in a fermentation tank, without animal input. It is becoming more widely used in the animal-free dairy industry, as well as to create sustainable alternatives to ingredients like palm oil, which is widely used across the food sector but impacted by supply chain constraints and environmental concerns. Companies applying to sell new foods made with precision fermentation in the EU must apply to the European Food Standards Agency (EFSA), which will then initiate a thorough assessment of these foods’ safety and nutritional value before they can be sold across all 27 member states. The new Biotech Act proposes that EFSA expands the guidance provided to companies applying to sell novel foods. This would enable start-ups to request advice from regulators on the technical and scientific information required before making submissions. It also provides details about additional EFSA staff to ensure this function is adequately resourced. GFI welcomed these plans, noting that the measures will support innovation by adding clarity to the application process and preventing unnecessary authorisation delays by ensuring start-ups are clear on the data needed to apply. However, the Commission has excluded novel foods from its proposal to create regulatory sandboxes – controlled and time-limited environments designed to enable experts to design standards for new products. GFI is calling for sandboxes to be introduced across all regulatory food and feed categories, including novel foods, to ensure the full range of new production technologies benefits from these opportunities. Additionally, it has called on the Commission to build on plans to establish a pilot investment facility supporting the scale-up of health biotechnology industries. It proposes new financing for food biotechnologies in a planned second Biotech Act, expected to be published in late 2026. Seth Roberts, senior policy manager at GFI Europe, said: “By expanding the regulatory guidance available to food innovators, the Biotech Act will play an important role in bringing new products to market in a way that meets the EU’s world-beating safety standards, helping to drive green growth, reduce our reliance on imports and boost competitiveness”. He added: “But the Commission’s decision to block novel foods from the sandbox rollout is a disappointing move that marks a missed opportunity to drive forward evidence-based regulation while providing a forum for open dialogue that can give consumers more confidence in new products”. Research conducted by think tank Accenture found that around half of consumers in Germany, France and Spain were willing to try dairy and egg products made using precision fermentation if offered a free sample, or if someone prepared it for them. Around one in five said they would add these products to their diet, highlighting the opportunity that advanced fermentation technologies bring to the F&B industry and its ambitions to improve food security and sustainability.

This year, the Plant-Based Taste Awards 2025  confirm that the industry has achieved a new level of success in flavour development. FoodBev Media is delighted to announce the winners, who have earned the ultimate recognition for their delicious, high-quality products. These awards are unique because they are judged exclusively on taste . They are a vital tool for consumers, providing a reliable guide to the best-tasting options on the market. The winning companies have successfully cracked the code on complex flavour profiles and textures, proving that plant-based options no longer require a compromise in enjoyment. What makes this year's results particularly compelling is the dual evaluation process. For the first time, products were assessed by both our panel of expert judges and a broad base of consumers. This dual-validation system ensures that a winning product not only meets the high technical standards of food professionals but also achieves proven, broad appeal with the everyday shopper. The products celebrated here are truly those that excite palates and drive consumer loyalty. FoodBev extends its warmest congratulations to the companies setting the benchmark for delicious taste in the plant-based space! Plant-Based Taste Awards 2025 winners Winner 7th Heaven Chocolate | Hazelnut Cream Chocolate Bar Chocolate 7th Heaven Chocolate's Hazelnut Cream Chocolate Bar  was celebrated in the Plant-Based Taste Awards for perfecting the ultimate dairy-free indulgence. The bar delivers a creamy, dreamy and satisfying milk chocolate experience , achieving the perfect match between high-quality oat milk chocolate and a luxurious hazelnut cream filling. This product resolves the historical dilemma of vegan chocolate sacrificing taste for ethics, proving that a sweet escape can be both ethical and exceptionally delicious. The resulting flavour profile melts in the mouth, positioning this bar as a treat that consumers will want to savour repeatedly. Winner Beyond Meat | Beyond Steak Mince, fillets and pieces; Meat alternative; Steak Beyond Meat's Beyond Steak Pieces  have secured a coveted spot in the Plant-Based Taste Awards for their successful replication of a classic meat experience. Developed using fava beans, this product is celebrated for delivering the tender, juicy and satisfying bite of seared steak . Beyond Steak achieved a delicious, fibrous, and meaty texture  that captures the essence and savoury taste consumers crave. This revolutionary plant-based steak is not only versatile and quick to cook, making it ideal for various dishes, but it also provides a genuinely appealing flavour that elevates it to an essential game-changer in the meat alternative category. Winner Elmhurst 1925 | Unsweetened Vanilla Pistachio Milk Drink; Free-from product; Milk alternative Elmhurst 1925's Unsweetened Vanilla Pistachio Milk  has been recognised in the Plant-Based Taste Awards for its unique and sophisticated flavour profile , which redefines the standard for milk alternatives. Crafted with just four simple, high-quality ingredients, this product blends the comforting warmth of Tahitian vanilla with the distinct, savoury earthiness of pistachio. This product offers a luxurious taste experience that elevates it beyond typical plant milks. Its delicious, nuanced flavour is incredibly versatile, making it the perfect barista-approved complement for coffee and tea, or to add a delightful twist in baking and smoothies. Winner Klimon | Choco PB Cup Dairy-Free Frozen Dessert Dairy alternative; Free-from product; Frozen dessert; Ice cream Klimon's Choco PB Cup Dairy-Free Frozen Dessert  was selected as a winner in the Plant-Based Taste Awards for its ultra-creamy and truly decadent taste . This dessert perfectly delivers on the brand's promise of 'No Dairy. No Difference.' The pint features a peanut butter base enhanced by a rich fudge swirl and generous mini chocolate chips. Crafted from a blend of pea protein and coconut oil, this product offers a luxurious texture and indulgent flavour, proving that plant-based frozen desserts can achieve the full sensory satisfaction of their dairy counterparts without any fillers, artificial flavours or colours. Winner Laird Superfood | Protein Creamer Drink; Functional product; Creamer Laird Superfood Protein Creamer  has been recognised in the Plant-Based Taste Awards for delivering a truly satisfying and flavourful experience within the functional beverage category. This plant-based, high-protein creamer expertly blends a mix of clean proteins and functional ingredients like prebiotic fibre and MCTs, all while achieving a smooth, indulgent flavour . The creamer is naturally sweetened with monkfruit extract, ensuring a pleasant taste without the use of artificial sugars or additives. This product successfully marries powerful functionality with a delicious profile, making it a natural, clean and highly enjoyable addition to any daily routine. Winner Nomo | Birthday Cake XL Bar Chocolate; Free-from product; On-the-go product Nomo's Birthday Cake XL Bar  earned recognition in the Plant-Based Taste Awards for delivering a celebratory and fun sensory experience. This chocolate bar successfully captures the essence of a party with its creamy, plant-powered chocolate  enveloping a filling of vanilla birthday cake flavours and colorful sprinkles . The bar's delicious taste and texture demonstrates that a product can be completely free from dairy, gluten, egg and nuts, yet still provide an indulgent and highly savourable treat that makes every moment feel like a special occasion. Winner Nomo | Cookie Dough Bar Chocolate; Free-from product; On-the-go product Nomo's Cookie Dough Bar  was honoured in the Plant-Based Taste Awards for transforming a beloved treat into a perfectly indulgent, on-the-go snack. This bar combines creamy chocolate  with a soft, crumbly cookie dough filling  that is both sweet and utterly moreish. This product achieved a delightful taste and texture that truly melts in the mouth. As a completely plant-powered bar free from dairy, gluten, egg and nuts, Nomo has proven that this popular flavour can be delivered with exceptional plant-based taste, allowing everyone to enjoy this classic confection. Winner SipZen | Sencha & Yuzu Drink; Free-from product; Functional product; Non-alcoholic beverage; On-the-go product; Specialist product SipZen's Sencha & Yuzu  beverage was honoured in the Plant-Based Taste Awards for its sophisticated and uniquely refreshing flavor fusion . At the core of the experience is a crisp Cold Brew Japanese Sencha green tea, prized for its smooth, umami-rich character  and lack of bitterness. This elegant base is brilliantly brightened by the delicate, citrusy notes of rare yuzu , creating a harmonious and uplifting taste. This drink masterfully blends wellness ingredients and botanicals while maintaining a clean, delicious profile, naturally sweetened with monkfruit and stevia. SipZen offers a nuanced and flavourful alternative, perfect for promoting mental clarity and a state of flow. Winner Stroop Club | Stroopwafel Bites Bakery; Cookies and biscuits; On-the-go product Stroop Club's Stroopwafel Bites  were chosen in the Plant-Based Taste Awards for perfecting a beloved classic in a convenient, shareable format. These mini stroopwafels deliver the authentic, comforting taste and texture  of the traditional treat: a crisp wafer with a rich, sweet caramel filling. These bites prove that a plant-based recipe made with all organic ingredients can achieve the perfect balance of sweetness and texture, making them ideal for topping or simply enjoying by the handful. Winner Valsoia | Fruit Cups - Mango & Strawberry Frozen dessert; ice cream Valsoia's Fruit Cups - Mango & Strawberry  earned recognition in the Plant-Based Taste Awards for delivering a light and flavourful frozen dessert. Crafted with a creamy base of rice and coconut, these gelato cups successfully capture the vibrant, irresistible taste and freshness of real fruit . This product is in a convenient, ready-to-enjoy format and the delightful sensory experience provided by the Mango and Strawberry flavours proves that 100% plant-based gelato can offer deeply satisfying, better-for-you indulgence. Winner Valsoia | Pistachio Pint Frozen dessert; Ice cream Valsoia's Pistachio Pint  was honoured in the Plant-Based Taste Awards for its exceptional taste, successfully capturing the unmistakable flavour of one of Italy's most cherished traditions . This creamy, oat-based gelato delivers the a balance of sweetness and earthy pistachio goodness . This pint is celebrated for its signature touch of plant-based innovation, which results in a rich and satisfying texture. Each scoop offers an authentic sensory experience, allowing consumers to indulge in a high-quality, plant-based version of a classic favourite. Winner Vietnam Soya Products Company | Veyo Smarty Plant-Based Milk - Oat & Walnut with Creamy Milk Flavor Milk alternative Vietnam Soya Products Company's Veyo Smarty Plant-Based Milk - Oat & Walnut with Creamy Milk Flavor  was selected as a winner in the Plant-Based Taste Awards for successfully eliminating the 'taste barrier' often preventing children from enjoying plant-based nutrition. Meticulously crafted for children, Veyo Smarty achieves a perfect harmony  in flavour, blending the natural nuttiness of oats and walnuts with the familiar creaminess of traditional milk . This makes the taste both comforting and exciting, quickly winning the hearts of young consumers. Voters recognised that the product's delightful flavour profile, combined with its nutritional foundation – including omega-3 and DHA from algae – is a pioneering step in delivering healthy, appealing and great-tasting plant-based milk to the next generation. Plant-Based Taste Awards 2025 finalists Finalist Big Bold Health | Himalayan Tartary Buckwheat Sprout Powder Breakfast product; Free-from product; Functional product; Specialist product Big Bold Health's Himalayan Tartary Buckwheat Sprout Powder  was recognised as a finalist in the Plant-Based Taste Awards for its exceptional ability to incorporate functional nutrition with a highly appealing flavour. Made from 100% certified organic, sprouted Himalayan Tartary Buckwheat, this powder delivers a nutty, delicious flavour  that blends into both sweet and savoury meals and beverages. This product makes it easy to integrate beneficial phytonutrients, protein and fibre into the daily diet, proving that powerful wellness ingredients can be both easy to use and great-tasting. Finalist MindFuelBev | Mindfuel Flow Stress & Mood Drink; Coffee; Free-from product; Functional product; Non-alcoholic beverage; On-the-go product MindFuelBev's Mindfuel Flow Restore Stress & Mood  was named a finalist in the Plant-Based Taste Awards for its successful fusion of functional adaptogens with a truly indulgent flavour. This ready-to-drink mushroom latte is crafted with creamy oat milk and the nostalgic, satisfying flavor of banoffee , delivering a moment of relaxation without compromise. This product is celebrated for being a delicious, soothing and caffeine-free alternative. By masking the earthiness of Reishi mushroom while maintaining a clean, lightly sweetened profile, Mindfuel Flow Stress & Mood proves that functional wellness can be both highly enjoyable and deeply satisfying. Finalist MindFuelBev | MindFuel Flow Focus & Clarity Drink; Coffee; Free-from product; Functional product; Non-alcoholic beverage; On-the-go product MindFuelBev's Mindfuel Flow Perform Focus & Clarity  was selected as a finalist in the Plant-Based Taste Awards for its ability to deliver a delicious and supportive cognitive boost. This mushroom-infused latte, built on a smooth oat milk base, provides a comforting and familiar experience with its subtle hint of salted caramel flavour . This product offers an indulgent, functional taste, integrating powerful nootropics like Lion's Mane and essential B vitamins without relying on caffeine or added sugar. Finalist Nomo | Salted Popcorn Bar Chocolate; Free-from product; On-the-go product Nomo's Salted Popcorn Bar  was named a finalist in the Plant-Based Taste Awards for its flavour combination. This chocolate bar achieves a balance of sweet, salty and savoury notes . The product celebrates the rich texture of the smooth, creamy chocolate, complemented by the inclusion of moreish roasted corn pieces . It was recognised for delivering big flavour and a novel, satisfying taste experience that offers something delightfully different, all while remaining completely plant-powered and free from major allergens. A huge congratulations to every product entered and honoured this year. Achieving a high score from both judges and consumers is no small feat, and it serves as a true testament to the quality of these products. Well done to all the teams behind this year's incredible line-up! About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised among 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 .