Plant-based cheese start-up Quevana has opened what is said to be one of Europe’s largest cashew cheese production facilities in Segovia, Spain. The new factory is located in Vallelado, a rural village in Segovia. It marks a key milestone in Quevana’s growth, aiming to support the company’s mission to ‘revolutionise the dairy industry with delicious, healthy and sustainable plant-based alternatives.’ Quevana’s new 2,400-square-metre facility has been transformed into a specialist production site for crafting its fermented and aged cashew cheeses. The site was once a meat processing plant before its closure in 2013, and has now been fully renovated with capacity to produce over 400,000 cheese products per month. By using cashew milk instead of cow’s milk, Quevana replicates traditional cheesemaking processes resulting in a range of semi-aged, dairy-free cheeses made with only three base ingredients: cashews, salt and probiotics. They contain 16% protein and no cholesterol or lactose. According to Quevana, its cheeses produce up to 60% less carbon emissions and eutrophication, and 90% less land use compared to traditional dairy cheese production. In September 2023, the company cut the prices of its products by 50%, reaching price parity with dairy cheeses thanks to scaled production. It reported a ‘surge’ in demand following the reduction, requiring further scaling of its production capabilities. Alejandro Álvarez Rubio, CEO and co-founder of Quevana, said: “This is a historic step in the development of our company and will allow us to keep growing with our existing clients as well as to start working with many new ones which we couldn’t supply before due to production capacity”. Quevana’s portfolio currently includes six cashew cheese varieties: Original, Truffle, Olive Oil & Garlic, Smoked, Paprika, and Provence Herbs. Each aged between one and two months, the products are available in supermarkets and organic stores across Europe, including Jumbo in the Netherlands, Continente in Portugal, and retailers in Spain and Germany.

Mars Wrigley has launched a new dairy-free addition to its Galaxy chocolate range in the UK, Galaxy Dairy Free Honeycomb. The chocolate bar is made with cocoa, hazelnut paste and crunchy vegan honeycomb pieces. It is free from dairy and is also made in an entirely gluten-free environment, like the rest of the Galaxy Dairy Free products. According to Mars, the new 40g bar offers ‘the indulgence you expect from Galaxy,’ made without the dairy. It is designed for easy, on-the-go snacking and is registered with the Vegan Society. Galaxy Dairy Free Honeycomb is now available at Sainsbury’s stores, at an RRP of £1.50.

French precision fermentation dairy specialist Standing Ovation has today (28 April 2025) announced a strategic partnership with Tetra Pak. The partnership aims to optimise the industrial production of alternative caseins, the milk protein ingredients Standing Ovation is developing using its animal-free precision fermentation process. Standing Ovation, headquartered in Paris, recently concluded an initial strategic agreement with Ajinomoto Foods Europe for the industrial development of its production capabilities. Now, it has joined forces with Tetra Pak to optimise the separation and purification processes for its animal-free caseins while benefitting from advanced technologies for industrialisation purposes. The agreement will bring together Standing Ovation’s patented technology and precision fermentation know-how, and Tetra Pak’s global expertise in food processing with ambitions in new food innovations. It covers several strategic components, including optimising downstream processing operations, as well as supply of equipment and turnkey solutions adapted to Standing Ovation’s technology. Tetra Pak will also support the start-up with the design and construction of pilot and industrial units for large-scale production of alternative caseins. The partnership is expected to accelerate the market launch of Advanced Casein, Standing Ovation’s flagship ingredient that aims to provide a sustainable alternative to traditional animal proteins. Yvan Chardonnens, CEO of Standing Ovation, said: “This partnership with Tetra Pak is a major step forward in our industrial development. Their expertise in engineering and food processes will enable us to optimise our production capacities and accelerate the time-to-market for our fermented casein.” Rafael Barros, director of the New Food business stream at Tetra Pak, added: “Precision fermentation is revolutionising the production of vital ingredients to nourish a growing population, but industrial production poses efficiency and profitability challenges". "At Tetra Pak, we work with our customers on the process design, upscaling and equipment planning to support their growth objectives. We look forward to this journey with Standing Ovation.” Top image: © Standing Ovation

New brand Oh So Wholesome has announced its first major retail listing with Tesco, set to launch on April 28 2025. The brand's flagship product, Veg’chop, will be available in 649 Tesco locations across the UK, marking its entry into the competitive plant-based market. Veg’chop is a minimally processed product crafted from a blend of pulses, seeds and vegetables, designed to offer a nutritious alternative to traditional meat substitutes. With its savoury, seasoned flavour profile, Veg’chop is positioned as a versatile ingredient suitable for a variety of dishes, including fajitas, curries and salads. The product boasts a high protein and fibre content, appealing to health-conscious consumers. The creation of Veg’chop stems from founder Jason Gibb's personal quest for a plant-based ingredient that diverged from the typical meat mimic products prevalent in the market. Gibb said: “I wanted something that tasted like the plants it was made from and that I was happy to eat daily with my family”. This emphasis on whole food ingredients aligns with current consumer trends favoring less processed options. Co-founder Simon Day highlighted Veg’chop's potential to rejuvenate the plant-based category, which has faced challenges in attracting new shoppers. “This aisle has been a home for people who are avoiding meat but it hasn’t been a destination for people who want to eat more plants and – alongside growth in tofu and tempeh – we believe that is what will get shopper numbers moving in the right direction," he commented. Day believes that products like Veg’chop, alongside the growth of other plant-based offerings such as tofu and tempeh, could drive increased shopper engagement in the aisle. The launch includes two variants of Veg’chop: Oh So Wholesome Original Veg’chop (RRP £3.00/250g) Oh So Wholesome Mexican Style Veg’chop (RRP £3.00/250g)

In a statement to The Plant Base, dairy giant Danone has confirmed it will discontinue its Provamel brand in Germany, effective August 2025. The company says the decision will allow it to focus its resources on the Alpro brand, which is set to launch a new organic product line, Alpro Bio, in the German market. Danone's commitment to the Alpro brand aligns with growing consumer interest in plant-based products, particularly organic options, which have seen a surge in popularity. Richard Trechman, managing director of Danone’s operations in Germany, highlighted that the decision was made to ensure long-term competitiveness and sustainability in a challenging market environment. “By focusing on Alpro, we aim to better meet consumer demand for innovative and sustainable plant-based alternatives,” he stated. The Provamel brand, known for its soy-based products, has faced challenges in recent years, particularly in terms of market penetration and consumer preferences shifting towards other plant-based offerings. Danone's decision to phase out Provamel is indicative of the need for companies to adapt to changing consumer behaviours and preferences, especially in the context of health and wellness trends. The launch of the Alpro Bio range is anticipated to bolster Danone's position in the organic sector, which continues to expand as more consumers seek out products that align with their health-conscious lifestyles. This strategic pivot not only aims to enhance brand visibility but also to capture a larger share of the rapidly growing plant-based market. Danone's focus on Alpro is part of a broader strategy to invest in high-growth areas within the food and beverage industry, particularly as competition intensifies among plant-based product manufacturers. The company has indicated that it will continue to explore opportunities for innovation and expansion within its remaining brands, positioning itself to respond effectively to market demands. Earlier this month, Danone also anounced that it would close its dairy production facility in Ochsenfurt by the fourth quarter of 2026, a move driven by shifts in consumer behaviour, low capacity utilisation and rising operational costs. The decision comes after 15 years of consistent investment in the plant, which has struggled to meet production expectations in recent years. Trechman added: "There is less consumer demand for the locally manufactured products and high-potential Danone products cannot be produced locally. I very much wish we didn't have to make these plans for Ochsenfurt. In this context, I can only assure all employees that we will do everything we can to find another position at Danone for as many employees as possible.”

Oppo Brothers has launched a new range of low-calorie, vegan ice cream sticks under the name Oppo Refreshed. The products aim to combine the creaminess of ice cream with the fruit-forward refreshment of sorbet. Available in three flavours, the sticks contain 49 calories each and are Nutriscore A rated. Each variety is made with a high fruit content, reported to be double that of the nearest competitor. The full range includes: Sicilian Lemon & Strawberry, made with Sicilian lemons and a strawberry swirl; Alphonso Mango & Passionfruit, features Alphonso mango purée and a passionfruit swirl; and Raspberry Coulis Swirl, uses high-quality raspberry purée and a tangy coulis swirl. Harry Thuillier, Oppo’s founder, commented: “So far, ice cream treats have either been refreshing or indulgent. Water ices are great but don’t cut it when you’re looking to treat yourself. Chocolate covered sticks deliver on the indulgence but lack refreshment. We’ve smashed both sides of the category together to deliver a totally new experience." "With summers getting hotter, finally here’s a treat that’s both refreshing and indulgent, and happens to have fewer calories too.” Oppo Refreshed is currently available via Ocado, Booths and Amazon Fresh.

Minor Figures, a notable player in the plant-based beverage sector, has launched Hyper Oat, a new range of oat drinks aimed at redefining consumer expectations within the functional beverage market. This introduction highlights the growing demand for innovative plant-based products that prioritise both flavour and nutritional benefits. Hyper Oat distinguishes itself by focusing on functionality in addition to taste. The range features four unique flavours – Berry, Matcha, Turmeric and Mango – each crafted with ingredients such as adaptogens and nootropics. This emphasis on health aligns with current consumer trends, as many seek products that offer both enjoyment and wellness benefits. Berry: A light pink drink enriched with protein and calcium, designed to support muscle function, making it suitable for post-workout recovery. Matcha: This green variant includes zinc and pantothenic acid, promoting cognitive function and appealing to consumers looking for mental clarity. Turmeric: Featuring baobab and vitamin D, this golden drink supports immune health, reflecting rising consumer interest in gut wellness. Mango: Rich in B12, aimed at reducing fatigue and catering to active lifestyles. The Hyper Oat range will be available through major UK retailers, with Waitrose now stocking the Berry and Mango flavours. Ocado and Morrisons will also carry the collection, with broader availability expected through Minor Figures’ website and various independent stores by May. Since its founding in 2014, Minor Figures has established itself as a key player in the plant-based sector. The brand focuses on creating distinct offerings that enhance the consumer experience rather than merely serving as dairy alternatives. With B-Corp certification and a focus on ethical sourcing, Minor Figures continues to prioritise environmental responsibility while expanding its global footprint.

UK plant-based brand This has unveiled a brand-new product line, This Is Super Superfood, made with fava bean protein, seeds and vegetables. The brand is best-known for its range of hyper-realistic meat alternatives, such as This Isn’t Chicken. However, alongside shifting consumer preferences for natural, whole food-based products and cleaner labels, it has broadened its offering to include the new This Is Super Superfood range, described as its most ‘deliciously nutritious and versatile’ product line to date. The range includes the ‘Super Block,’ a high-protein plant-based block claimed to contain 30% more protein than a typical tofu block of the same weight. It also includes a marinated pieces product, featuring cubes pre-prepared with a lemon and herb marinade. This’ ‘Superfood’ blend contains pumpkin, flaxseed, hemp hearts and chia seeds, as well as shiitake mushrooms and spinach, alongside fava bean protein. It offers 18g of protein per 100g, with the mushrooms offering a firm texture and natural umami flavour. It is also high in fibre and offers a source of iron and omega-3. According to This, both the block and the cubes are versatile and well-suited to many dishes including stir-fries, curries, pasta and ramen dishes, able to hold their texture well when pan-fried. Luke Byrne, innovation director at This, commented: “Our innovative superfood technology harnesses the natural synergy of beans, seeds and mushrooms to create an entirely new plant-based texture. At its core, we use fava bean protein as the primary source of protein, blending it with shiitake mushrooms, celebrated for their rich umami depth and unique texture. To further enhance the sensory experience, we incorporate selected seeds that add layers of complexity and mouthfeel.” He added: “This cutting-edge approach allows us to craft a next-generation plant-based protein – one that is not only nutritious but also elevates texture and taste to unprecedented levels. This is a perfect example of how, with the right approach, simple ingredients can be transformed into something truly innovative.” Mark Cuddigan, CEO of This, explained that the brand’s line of meat-mimicking products will still be available, while the new line offers more options for consumers. “The future for the plant-based category is about creating something for everyone, whether you’re a meat-lover, flexitarian or fully plant-based,” he said. “So whether you want meat-like texture or whole food protein, we’ve got you covered.” The This Is Super Superfood range launches via Tesco and Ocado on 28 April, followed by Waitrose on 30 April and Sainsbury’s in May. The Super Block will also be available in Asda in May. Both products are priced at £3.95.

The Good Food Institute (GFI) has announced that its CEO, Ilya Sheyman, will be departing from the company, effective from 2 June. Ilya Sheyman Sheyman expressed his confidence in GFI’s ability to “thrive through this transition and the vital work that lies ahead,” adding that he will now begin “a new chapter of service” focused on “addressing urgent challenges impacting vulernable communities close to home”. He commented: “Over the past three years we’ve catalysed hundreds of millions of dollars in investment into critical R&D efforts, advanced collaboration across sectors, launched a new affiliate in Japan and continued to build a world class organisation – bringing us a step closer to a world where alternative proteins are no longer alternative.” “The need to reimagine protein remains critical: to reduce emissions, support healthy ecosystems, safeguard public health and bolster food security. I’ll continue to be this team’s biggest cheerleader – because the stakes couldn’t be higher.” GFI’s senior vice president of policy and government relations, Jessica Almy, will serve as interim CEO while the organisation conducts a nationwide search for its next chief executive. Almy brings deep knowledge of GFI and expertise in public health, environmental law and food policy. She currently heads up GFI’s office in Washington, DC, leading a team focused on leveraging federal and state legislation, regulation, litigation and other policy mechanisms to accelerate progress toward widespread alternative protein adoption. Prior to beginning her work with GFI eight years ago, Almy advanced public health through policy at the Center for Science in the Public Interest, a non-profit food policy organisation. Commenting on her appointment and experience with GFI, she said: “What drew me in, and continues to inspire me every day, is GFI’s bold vision of a food system that’s resilient, sustainable and built to ensure abundance. Our global team is united by a shared commitment to ‘do the most good,’ a core value that enables us to catalyse scientific, policy and private sector solutions.” Jessica Almy Almy added: “What’s so powerful about GFI is that our shared work brings us closer to a far more vibrant future – whether we’re motivated by food security, sustainability or innovation. I’m honored to serve as interim CEO and to help steward GFI’s work during this pivotal time. Together, we’ll keep building a better food future for all.” Bruce Friedrich, GFI founder and president, praised Almy as a “trusted and experienced” leader, adding that Sheyman’s leadership as CEO was “remarkable” and expressing gratitude to them both. “Under [Sheyman’s’] guidance, GFI has continued to champion its important mission, bringing alternative proteins closer to becoming a mainstream solution for climate, biodiversity, food security and public health,” Friedrich said. “We are indebted to him for steering GFI with a truly exceptional level of strategic guidance, competence and focus.”

Happiee, a brand known for its plant-based seafood alternatives, has launched what is claimed to be a category-first innovation in the UK: an ‘easy-cook’ lion’s mane mushroom chunks product line. The brand developed the range after observing increasing demand for whole food vegetarian options, with its research suggesting that 45% of British consumers would prefer a whole mushroom-based option over a processed meat alternative. Happiee’s lion’s mane pieces are rolling out in 240 Sainsbury’s stores across the UK, available in original and teriyaki flavours. They provide a convenient, ready-to-cook option, already marinated and pre-prepared. Happiee noted that this ensures a consistent flavour and texture in comparison to using fresh lion’s mane, which can be difficult to cook and naturally bitter. The product contains 4.1g of protein per 100g, 2.8g of fibre and 0.9g of sugar. According to the brand, it delivers a ‘tender, satiating bite,’ designed to be versatile across numerous dishes and offering a whole food alternative to chicken, beef, fish and plant-based meat. It can also provide an allergen-free alternative to popular soya-based meat alternatives, such as tofu, as well as offering a longer shelf life, Happiee confirmed. Lion’s mane has become an increasingly popular supplement, known for its cognitive support and other wellbeing benefits in the functional foods space. Happiee now aims to bring it to the plant-based meat alternatives category where it can be enjoyed as a convenient whole food option. The brand said it wants to ‘champion the link between mindfulness and a plant-based diet, and bring the category back to a place where it is synonymous with healthier options’. Justin Chou, co-founder and CEO of Happiee, commented: “Our primary focus is on creating nutrient-rich, exciting foods made with mind-and-mood-boosting ingredients to drive consumer cut through at a time where we’re seeing the plant-based meat category declining due to the ultra-processed food link. We want to be the fresh face of the plant-based wholefood category where we see huge growth opportunity.”

Laird Superfood has expanded its functional beverage range with a new product, Vanilla Instant Latte. Formulated with real vanilla bean powder and suitable for vegans, the Vanilla Instant Latte offers an alternative to products containing artificial or unspecified 'natural' flavours, the brand said in a statement announcing the launch. It features Laird Superfood’s proprietary Performance Mushroom Blend – comprising lion’s mane, cordyceps, chaga and maitake extracts – as well as Aquamin, a mineral-rich sea algae complex that provides more than 72 trace minerals and serves as a source of calcium. According to the company, the product is designed for convenience, requiring only hot water for preparation, and aims to deliver a café-style experience at home. Jason Vieth, CEO of Laird Superfood, said: "We're excited to bring one of America's favorite coffee flavours – vanilla – to our line-up with our new Vanilla Instant Latte. Our Instant Latte line continues to gain in popularity, and adding more flavours like this makes it easier for folks to switch up their daily routine with another quick, healthy and delicious option." Laird Superfood Vanilla Instant Latte is available in an 8oz bag via the company’s website, with availability on Amazon and additional retailers to follow.

Perfect Day is facing a lawsuit filed by the GMO/Toxin Free USA (GTFU) and the Organic Consumers Association, who allege the company misled consumers about its synthetic dairy protein, ProFerm. The US start-up is known for pioneering animal-free whey protein through precision fermentation, promoting it as a sustainable, cruelty-free alternative to traditional dairy. ProFerm – a bioengineered, recombinant beta-lactoglobulin protein – is used in products like Bored Cow’s Animal-Free Dairy Milk, MyProtein’s Whey Forward and and Unico Nutrition’s Apollo protein powder. It’s made using synthetic biology and precision fermentation and has FDA GRAS (Generally Recognised As Safe) approval. The non-profits filed the complaint in the Superior Court of the District of Columbia Civil Division, claiming that Perfect Day and its partners misleadingly market ProFerm as 'whey protein' or 'milk-identical,' leading consumers to believe it's equivalent to cow-derived whey and produces milk identical to cows. The complaint alleges advanced testing showed 86.6% of ProFerm consists of fungal proteins, not found in traditional dairy. The complaint states: “Perfect Day supplies retail and commercial partners with a synthetic, bioengineered protein product, which Perfect Day and those partners refer to as ‘whey protein’ or ‘milk-identical’ protein, to create purportedly 'animal-free’ dairy.” It continues: “Perfect Day states and DC consumers reasonably believe that the resulting bioengineered protein product is identical to cow-derived whey protein and creates milk that is identical to cow’s milk. Contrary to the belief Perfect Day creates in consumers, Perfect Day’s protein product is not equivalent to cow-derived whey protein. Nor does it produce milk identical to cow’s milk. Advanced testing reveals that 86.6% of the product consists of fungal proteins secreted during the production process.” The non-profits also allege that “the risks related to making and consuming the protein product have not been disclosed to consumers.” Instead, they say Perfect Day “markets its protein product as safe, environmentally friendly and identical to cow-derived whey and encourages other brands to market the protein that way in their products, to Perfect Day’s profit and benefit.” As part of the legal action, GTFU and the Organic Consumers Association commissioned independent research from the Health Research Institute (HRI), a public-interest laboratory. HRI analysed ProFerm and a related product, alongside certified-biodynamic and certified-organic whole cow’s milk. The analysis found that ProFerm is only 13.4% cow’s whey protein and contains 93 fungal compounds not found in cow’s whey, along with a fraction of the nutritional value of cow’s milk. HRI further alleges that the novel proteins in ProFerm could become toxic and allergenic, posing potential risks for human consumption. ProFerm has GRAS approval and tests by the Food Allergy and Resource Program (FARRP) at the University of Nebraska-Lincoln indicate that ProFerm has 6.7% fungal protein, much lower than the amount alleged in the lawsuit. According to its GRAS notice, Perfect Day notes that FARRP determined that the beta lactoglobulin samples it tested did not contain “sufficient residual fungal proteins to present allergenicity concerns”. The ingredient has been used by a number of industry giants, including Nestle and Unilever. It can be used instead of conventional whey in a range of applications and emits up to 97% fewer emissions, consumes up to 99% less water and requires less non-renewable energy to create. GTFU advocates for a healthy food system and non-toxic products, educating consumers about the hazards of GMOs, pesticides and other toxins, while the Organic Consumer Association addresses issues around food safety and genetic engineering. Both companies say they are not seeking damages, but are seeking an injunction to stop ‘deceptive marketing’. This is the second legal challenge Perfect Day has faced this year, having only just ended its lawsuit with a co-manufacturing partner.