UK functional beverage brand Unconform is introducing three new vegan RTD cold brew coffee drinks, containing functional ingredients for wellness benefits. The new beverages combine oat milk with Arabica beans and functional additions such as nootropics – ingredients that are believed to support cognitive health benefits including improved mood, focus and sleep. They will be available in three varieties: Flat White with ashwagandha, ginkgo bilboa and vitamin B12; Salted Caramel Latte with inulin and turmeric; and Mocha with niacin and biotin. The Flat White seeks to improve focus and concentration, while the Salted Caramel is designed to support the gut and the Mocha to bolster hair, skin and nail health. Unconform said that cold brew – a £10 million drinks category in the UK that is predicted to climb to beyond £29 million by 2027 – is seen by many consumers as a ‘natural, classier and more sophisticated’ alternative to mass market energy drinks and sugary iced coffees. The category ‘does not rely on sugar to showcase the complex nuances of coffee,’ the brand said, noting its popularity with younger coffee-appreciating audiences looking for an energy boost throughout the day or an evening alternative to alcohol. Yusuf Amanullah, founder of Unconform’s owner Impact Coffee, said: “Although our first foray into cold brew coffee [with Impact Coffee] proved very successful [and] quickly gained traction online, within top-end delis, convenience stores and even blue-chip retailers like Holland & Barrett; we knew that this was merely the opening salvo within cutting-edge cold brew innovation”. He added: “Unconform identifies the scope for supercharged cold brew beverages to go the extra distance as the perfect host for beneficial vitamins, spices and plants to create oat milk coffee with authentic wellness upsides”. The drinks are launching in May 2025 in a 250ml can format, with an RRP of £2.49.

Alongside the growth of the plant-based food and beverage category, we’ve seen a more diverse range of products on the shelf than ever before. Brands are striving not only to provide more choice for vegetarian and vegan consumers, but to produce exciting products that can generate curiosity from flexitarian and omnivorous shoppers, attracting them to the category with hopes of proving that plant-based alternatives can stand up to their animal-derived counterparts. Many brands have been around since before the plant-based boom saw vegan alternatives trickle into the mainstream – and as options in the category increase, so do consumer expectations. With so many products now available, standing out as a unique offering in this space is becoming more challenging. In many cases, fine-tuning formulations to upgrade areas such as mouthfeel, flavour or nutritional profile might be the difference between a product that stirs up consumer buzz and a product that fades into the background among a crowded fixture. We take a look at how different brands are giving their recipes an upgrade to address shifting trends and consumer needs… Taste and texture Taste and texture have historically been key challenges for the plant-based industry, with several research studies showing taste is the primary driver for food purchases. Last month, a report from non-profit organisation Nectar – titled ‘ Taste of the industry 2025’  – identified texture as the biggest opportunity to improve the sensory qualities of plant-based meat products, with such products facing challenges like ‘mushy,’ crumbly and grainy textures. The report recommends that brands and manufacturers follow a ‘taste-centric’ development approach, while retailers should prioritise products that deliver on taste claims. These opportunities for taste and textural improvement expand far beyond meat alternatives. The alt-dairy category, in particular, has seen an increase in reformulation in recent years as brands seek to better emulate traditional the creamy and indulgent mouthfeel of products such as ice cream. Unilever’s Magnum ice cream stick brand introduced what it claims is its ‘most velvety and luxurious’ vegan ice cream recipe in February this year, harnessing a new formulation based on soya and coated in the brand’s signature vegan chocolate. According to the brand, the new recipe offers a smoother taste and texture than the previous recipe used for its plant-based products, which was developed with a pea protein base. Another of Unilever’s ice cream brands, Ben & Jerry’s, unveiled a new ‘extra smooth’ oat milk base last year, aiming to improve the non-dairy ice cream experience for both plant-based and flexitarian consumers. The reformulation followed an extensive development process, finding that the oat base was most popular thanks to its smoother, richer texture. © Ben & Jerry's Dairy-free cheese company Daiya also reformulated its recipe in 2023 following a multimillion-dollar investment in fermentation technology, promising consumers an ‘incredible dairy-like melt’ and ‘deliciously balanced’ cheese flavour thanks to its cultured Daiya Oat Cream blend. Melanie Domer, the company’s chief commercial officer, said the advancement was expected to “rejuvenate consumer confidence” in the category and boost its market potential. Elsewhere in the US, food-tech company Eat Just debuted an upgraded formulation of its mung bean-based egg alternative product, Just Egg – which is set to launch in the UK and EU following a partnership with Vegan Food Group, announced this week – last summer. The company said it now offers a ‘cleaner’ flavour profile, allowing the product’s ‘pillowy’ and creamy texture to shine through. This aims to provide a more neutral palette for traditional egg-based dishes such as scrambled egg, omelettes and quiches. Furthermore, the new ‘V5’ iteration – the latest in a series of updates to the recipe since its original launch – is said to match a conventional egg’s functionality ‘more closely than ever before’ in bakery applications, providing better binding and aeration qualities.   Health and nutrition Plant-based brands have also worked hard to enhance the nutritional profile of their products, a particularly pertinent element given that many consumers who shift toward eating more plant-based foods do so in order to reap health benefits. While being plant-based does not necessarily make a food product inherently healthy, foods made with natural, plant-sourced ingredients can offer key health benefits, such as providing fibre – an essential nutrient that research shows most consumers are falling short on when it comes to meeting recommended daily dietary guidelines. However, there is room for improvement, with many plant-based brands working to improve the health credentials of their products. Salt reduction is one example of efforts to make products healthier, particularly within the meat alternatives category. Retailer Lidl announced enhancements to its range of meat alternatives last month, reducing more than 30% of the salt across its own-label vegan meatballs and minced meat products. Martine van Haperen, nutrition and health expert at industry awareness organisation ProVeg International, commented on Lidl’s initiative: “Fortunately, we already know from research that meat substitutes have a healthier composition on average than comparable meat products. For example, most plant-based sausages contain less saturated fat and more dietary fibre than pork sausage.” “But meat substitutes are often just as salty as animal meat. That is why it is a very positive development that Lidl has reduced the salt content in its meat substitutes and has introduced more healthy meat substitutes.” As a result of the reformulation, more than two-thirds of Lidl Netherlands’ own-label meat alternatives now meet the Wheel of Five nutritional standards, developed by the Netherlands Nutrition Centre to highlight the types of foods consumers should prioritise eating regularly to maintain a healthy diet. With high-protein products continuing to prove popular, not just in the active nutrition space but widely across the F&B sector, plant-based brands are also seeking to boost the protein content of their offerings to ensure they stand up to animal-based sources. This has been a particular challenge in alt-dairy, with many plant-based alternatives being lower in protein compared to those made with traditional dairy. © Nush British dairy alternatives company Nush reformulated its yogurt range with a new higher-protein recipe this January, with each product in the range now containing a minimum of 16g of plant-based protein per tub. The natural SKU offers 23g in a 350g format. Nush’s revamped recipe is made using a blend of European almonds and fava beans, said to offer a creamier and thicker texture as well as a protein boost. Clean labelling is another critical consideration, as demand for products with simpler ingredients labels and no artificial additives increases. Concerns around the health impacts of ‘ultra-processed foods’ have been all over the headlines in recent years, with the plant-based category facing criticism over the highly processed nature of some meat alternatives. Beyond Meat responded to this demand last year by reformulating its Beyond Beef and Beyond Burger products to a new recipe, named ‘Beyond IV’. Its new formulation included the incorporation of avocado oil, enabling the brand to reduce saturated fat content by 60% while maintaining a juicy texture. The products offer 21g of protein per serving, derived from a blend of peas, brown rice, red lentils and faba beans. They also contain 20% less sodium than the previous version. Smaller brands are also taking steps to make their labels cleaner. Three Robins, a UK brand producing dairy-free beverages for families, announced it had removed the last trace of added sugar in its original chocolate milk last month, while also removing the acidity regulator (dipotassium phosphate) in its barista oat milk to underpin its ‘clean deck’ credentials.   Sustainability One more crucial consideration for brands is sustainability, with traceability becoming an increasingly pressing issue as consumers demand to know how products are made and where ingredients originate. Ethical and sustainable sourcing plays a big role here, with companies choosing to use seasonal and locally sourced plant-based ingredients not only to support local farmers, but to reduce food miles and their overall environmental footprint. Alongside its further clean label reformulation efforts, Three Robins has transitioned to 100% Scottish Oats over the past year. And major player in the space, Alpro UK – owned by dairy giant Danone – announced a multi-million-pound investment in bringing 100% British oats to its beverages through a partnership with the Navara oat mill in Kettering, UK. The oat mill is less than ten miles away from Alpro’s own factory, with most of the farmer suppliers within 80 miles of the mill. Alpro said the move will significantly cut its food miles while giving local farmers new avenues for their crops. This follows research by Circana revealing that only 1% of the oat drinks sold in the UK have been guaranteed to be made from 100% British oats. As the plant-based food and beverage category shifts into a new era, reformulation is proving to be a powerful tool for brands aiming to exceed evolving consumer expectations and adapt to current industry trends. These recipe upgrades underscore broader industry efforts to craft plant-based products that can truly appeal to all consumers, no matter what their key priorities. With continued innovation and investment from brands, reformulation is unlocking new potential across taste, nutrition and more. With the rise of cleaner labels and a closer eye on product quality, The Plant Base is excited to see how brands continue to level up their offerings as we welcome in the next wave of animal-free innovation. Top image: © Beyond Meat

UK plant-based recipe kit start-up Grubby has partnered with dairy-free cheese brand Julienne Bruno to launch a limited-edition Easter dish featuring Julienne Bruno’s ‘Burrella’ burrata alternative. The Creamy Burrata-Topped Za’atar-Spiced Squash recipe is available for delivery from today (17 April) until 23 April. It celebrates Middle Eastern-inspired flavours, layered with spice and the creaminess of Burrella, described as the ‘ultimate savoury centrepiece’. This partnership marks Julienne Bruno’s first with a recipe kit brand. The burrata alternative is crafted in the UK using simple ingredients and traditional fermentation methods, aiming to set a ‘new standard altogether’ rather than merely imitate its dairy counterpart. Axel Katalan, founder of Julienne Bruno, said: “We created Burrella to bring indulgence and joy to people’s plates – so this collaboration with Grubby made perfect sense. We’re excited to see Burrella used in home kitchens across the UK, showing that sustainable food can be beautiful, simple and seriously tasty.” Martin Holden-White, founder of Grubby, commented: “We’ve long admired what Axel and the team at Julienne Bruno are doing – creating plant-based products that aren’t just ‘good for a vegan cheese,’ they’re good full-stop. Burrella elevates this recipe to a high-end restaurant level. It’s proper food, proper flavour, and a proper milestone for plant-based.” Grubby launched onto the recipe kit scene in 2020 and has since partnered with a number of retail food brands including This, Oatly, ManilLife, Belazu , Leon Grocery and Redefine Meat . In March 2025, the start-up acquired the excusive rights to the recipes and manufacturing methods for the portfolio of Allplants , a vegan ready meal brand that entered administration in November 2024 following a period of financial challenges.

Kääpä Biotech, a Finnish start-up that develops functional mushroom products, has secured a €900,000 strategic investment from global agri-food venture capital firm PeakBridge. The funding will further enable Kääpä Biotech to scale its business to meet increasing customer demand for functional mushroom ingredients. Kääpä’s divisions include Nordic Mushrooms, a supplier of B2B functional mushroom extract ingredients; Kääpä mushrooms, a supplier of B2C functional mushroom extract products; and Kääpä Forest, a B2B chaga mushroom cultivator. Both Nordic Mushrooms and Kääpä Mushrooms use functional mushroom extract powders and liquids created using the start-up’s proprietary extraction process, NordRelease. In September 2024, Kääpä opened a new growing facility in Paimio, Finland, underscoring the functional mushroom category’s rapid growth. Eric Puro, Kääpä’s CEO and co-founder noted that the company is seeing “huge interest” from a range of companies looking to get a start in the market in addition to existing customers looking to scale their functional mushroom business. He commented: “Over 180 companies, in more than 20 markets, have placed their trust in us to provide them with the world’s best quality functional mushroom extract ingredients. This investment will help drive a new phase of growth, as we continue to scale our business to match the increase in customer demands.” Yoni Glickman, managing director of PeakBridge’s seed fund FoodSparks, said: “Health and nutrition have always been a key investment focus for us at PeakBridge, and in this space functional mushrooms are emerging as a star ingredient”. He added: “Kääpä Biotech stands out from the crowd with its innovative extraction technology and clinically validated products. Their focus on growing their own mushrooms also ensures traceability, stability in supply and consistent quality – all critical to this fast-growing sector. We're thrilled to back their expert team to jump-start the next phase of growth.”

Kraft Heinz has entered the plant-based desserts category with its first-ever oat milk-based product, under its Jell-O brand in the US: Jell-O Oat Milk Chocolate Pudding. The new pudding is claimed to deliver the same signature creamy texture and rich chocolate taste of Jell-O’s traditional products, now offered in a lactose-free and vegan format. Kraft Heinz said it selected oat milk, the fastest-growing dairy alternative milk, for its first venture in the plant-based space due to its creamy consistency and mild flavour. The brand is debuting the oat milk-based line with a chocolate flavour in homage to the first-ever pudding flavour Jell-O released back in the 1930s. The launch aims to meet evolving consumer needs as research shows that more than 30% of American consumers are lactose intolerant. Furthermore, pudding is one of the most popular desserts in the US, with data from Linkage Research & Consulting finding that four in five parents have expressed interest in dairy alternative versions – but that current market offerings are limited, falling short on taste and texture. Lauren Gumbiner, associate director of marketing desserts at the Kraft Heinz Company, said: “Jell-O has always set the standard for creamy and great-tasting desserts that families across the country can enjoy”. “As our fans’ diets and preferences change, we’re evolving our portfolio alongside them. Our chocolate pudding is a timeless classic, and now, thanks to our lactose-free and vegan oat milk version, we’re excited to give more families the opportunity to enjoy it.” Jell-O Oat Milk Chocolate Pudding is now available in packs of four at major retailers across the US.

Liberation Labs, a biomanufacturing scale-up backed by Agronomics, has announced a strategic partnership with the NEOM Investment Fund (NIF). This collaboration aims to establish a state-of-the-art precision fermentation facility in Saudi Arabia, which will focus on producing dairy alternatives without the need for traditional livestock. This initiative comes at a critical time as Saudi Arabia grapples with significant food security challenges. Currently, the Gulf Cooperation Council (GCC) countries import approximately 85% of their food, with Saudi Arabia alone importing 80%. The nation faces additional hurdles, as 90% of its land is deemed unsuitable for agriculture. This new partnership is positioned as a vital step toward enhancing food security and fostering a home-grown precision fermentation industry in the region. The facility will support Topian, NEOM’s dedicated food company, in developing a sustainable food production model that leverages precision fermentation technology. This method not only promises to reduce reliance on imported food but also aims to create high-quality, alternative protein sources that can be produced in a controlled environment, mitigating the risks associated with climate change and resource scarcity. Jim Mellon, executive chairman of Agronomics, said: "Investing in clean food infrastructure supports both national priorities and transformational initiatives. NEOM, as a giga-project redefining the future of living and food systems within the Kingdom, is a powerful example". He continued: "Such initiatives bolster Saudi Arabia’s food security, creating resilient food systems which can meet the demands of consumers and protect itself against the threat of climate change. The Kingdom is taking bold steps to lead in this emerging industry, and we are delighted to see Liberation Labs at the forefront of delivering this project.” Liberation Labs specialises in creating biomanufacturing facilities that use precision fermentation to produce essential food ingredients. This technology offers a scalable and sustainable alternative to conventional food production methods, allowing for the creation of high-value proteins without the environmental impact associated with animal agriculture. Mark Warner, co-founder and CEO of Liberation Labs, noted the significance of this project: "The establishment of our first site in the Middle East represents a unique opportunity to integrate our biomanufacturing capabilities with NEOM’s vision for sustainable food systems". The facility will also serve as a model for future projects in the region, potentially transforming local food production landscapes. The collaboration will begin with a feasibility study to assess the optimal location, timeline, and design for the facility. Once operational, the precision fermentation plant is expected to contribute significantly to Saudi Arabia’s food security objectives, creating new economic opportunities and high-skilled jobs within the burgeoning alternative protein sector. Dr Juan Carlos Motamayor, CEO of Topian, highlighted the potential for this facility to reshape food systems: "Our goal is to efficiently produce key food ingredients and alternative proteins, reducing food imports while enhancing local food security". This aligns with NEOM’s broader vision of becoming a global hub for sustainable food production. The partnership between Liberation Labs and NEOM Investment Fund marks a pivotal moment in the advancement of precision fermentation technologies in Saudi Arabia. By addressing critical food security issues through innovative biomanufacturing solutions, this initiative not only positions the Kingdom as a leader in the alternative protein market but also sets a precedent for future collaborations in the region.

Fungi-based food start-up Nature’s Fynd has launched a ‘first-of-its-kind’ new snack product, Spicy Indian Fy Bites, in New York, US. The snacks are made with the company’s Fy ingredient, a fungi-based complete protein created using fermentation technology. The Spicy Indian flavour is the first to launch as part of the range, with three further flavours – Zesty Greek, Herby Thai and Savory Italian – to debut in frozen format at retailers later this year. Spicy Indian Fy Bites are falafel-style bites containing hints of curry flavour and ‘warming’ spices. They contain 14g of protein, 5g of fibre and one-third of a cup of vegetables per serving. The bites are also free from the top nine most common allergens, and are certified gluten-free as well as vegan-friendly. Thomas Jonas, co-founder and CEO at Nature’s Fynd, explained that the company wanted to create something entirely new with the bites, rather than attempting to mimic meat or dairy. He added: “Fy Bites are their own thing: deliciously satisfying and made with our Fy Protein plus real veggies and spices. We set out to make something truly delicious and nourishing – and we're excited that Plantega now has them on the menu.” Plantega brings modern vegan food and beverage brands to consumers through in-store menus and delivery platforms at New York City bodegas. It will be launching the Spicy Indian FyBites through a collaboration with Nature’s Fynd, offering the bites in-store served falafel-style with a choice of Fabalish vegan mayo, hot sauce or ketchup. On delivery apps, consumers can order the bites served over rice with sautéed peppers and onions, lettuce, tomato, pickles and Fabalish vegan mayo. Nil Zacharias, founder and CEO of Plantega, said: “Spicy Indian Fy Bites are a perfect example of how innovation and bold flavour can come together to create something entirely new – satisfying, vibrant and unlike anything else out there. We’re excited to partner with Nature’s Fynd to bring this breakthrough protein to our menu and into NYC’s iconic corner stores.” Nature’s Fynd, headquartered in Chicago, US, offers an existing portfolio of fungi-based foods including its dairy-free Fy yogurt and Meatless Fy Breakfast Patties, both available at Whole Foods market. Top image: © Nature's Fynd

Vegan Food Group (VFG) has announced a new partnership with US food-tech company Eat Just, creator of the Just Egg product. Under the agreement, VFG has secured the exclusive rights to manufacture and supply Eat Just’s mung bean plant-based egg alternative across European markets, making it the sole producer in the region. Just Egg has sold over 500 million products since its 2019 launch, with Eat Just having raised over £650 million in capital to date, bolstering its strong position in the US market. To support the joint venture, VFG is investing an initial £5 million into creating a fully automated production line dedicated to plant-based egg alternatives at its manufacturing site in Lüneburg, Germany. Additionally, it will commit a further £6.25 million across its UK and German manufacturing sites to significantly enhance automation capabilities, drive innovation and boost operational efficiencies. This is expected to directly benefit retail and foodservice partners through reduced waste, longer product shelf life and enhanced product quality. VFG was officially established in 2024 following a strategic rebranding of British alt-meat brand VFC Foods, now one of four brands under the VFG umbrella. The group, founded by Veganuary co-founder Matthew Glover and chef Adam Lyons, has acquired Meatless Farm , Clive’s Purely Plants and Tofutown , aiming to reshape the global food system with ambitions to become a ‘vegan Unilever’. Commenting on the Eat Just collaboration, VFG’s group CEO, Dave Sparrow, said: “Our partnership with Eat Just marks a significant milestone, aligning perfectly with our ambition to transform plant-based food across Europe. With substantial investment in next-generation production facilities, we are positioned not just to meet growing demand, but to shape the future of the category.” Josh Tetrick, founder and CEO of Eat Just, added: “European consumers clearly desire innovative, sustainable food options, and collaborating with VFG is key to meeting that demand effectively. This investment in the Lüneburg facility represents a crucial step towards making high quality plant-based egg alternatives widely accessible to our global audience.” Commercial production of the plant-based egg range is expected to commence during the second half of 2025 from Lüneburg, with launch plans to be revealed soon.

Beneo has opened its first pulse-processing plant in Obrigheim, Germany, following an investment of around €50 million by its parent company, the Südzucker Group. The facility will process locally grown pulses, including faba beans, for use in food and feed production. The new plant sits next to Beneo's existing site where it produces its sugar replacer Isomalt and the company's smart carbohydrate Palatinose. Covering an area of around 4,000 square metres, the new site will create up to 25 jobs and is designed with a focus on sustainability. It operates entirely on renewable electricity, includes a rooftop solar system, and repurposes production waste heat to warm the building. No water is required in the pulse-processing stage, and all raw materials are used, aligning with a zero-waste approach. Beneo said that the faba bean itself also plays a "key role in sustainable agriculture, as pulses require no nitrogen fertiliser and enhance the soil quality for future crops". Niels E. Hower, member of Beneo’s executive board, said: “What began more than 30 years ago with the processing of beet sugar into ingredients with added health benefits is now being continued at the new plant. The faba bean is a legume with a long history. Here in Obrigheim, we will process it into high-quality, plant-based ingredients that will contribute to future-proofed nutrition.” The launch comes as consumer demand grows for plant-based and flexitarian diets. Beneo said its investment responds to rising interest in pulse-based proteins for products like meat and dairy alternatives and egg replacements.

British 'free from' snacks specialist Crave is expanding its biscuit portfolio with the launch of what are claimed to be the 'UK’s first' gluten-free and vegan pink wafer biscuits, Pink Cheetah Wafers. The new product features pink wafers filled with vanilla cream, tapping into the rising consumer trend of nostalgia-driven purchases and the growth of the sweet biscuits market. It also responds to growing demand for allergen-free foods, with recent data from the UK Food Standards Agency and AllergyUK showing that one in 20 UK adults have a confirmed food allergy, nearly one-third have food sensitivities, and one in 12 young children are affected by food allergies. Rob Brice, founder of Crave, said: “We recognised a clear gap in the market for a gluten-free and vegan version of a nostalgic favourite like the pink wafer. The free-from sweet biscuit market has seen minimal new product development in recent years, and we felt it needed a refresh – something fun, familiar and genuinely tasty for everyone to enjoy.” Crave's Pink Cheetah Wafers are available in Sainsbury’s from 19 April, debuting in 16-packs of biscuits with an RRP of £2.

Dutch food-tech start-up NoPalm Ingredients has announced the launch of its new flagship oils and fats brand, Revóleo. NoPalm was founded in 2021 in Wageningen, the Netherlands, to provide sustainable palm oil alternative ingredients made using upcycled agri-food side streams. The company said its new Revóleo brand represents a ‘seismic shift’ in how the world produces oils and fats. It is built on the company’s advanced biotechnology process, introducing a portfolio of fermentation-based, sustainable, high-performance oil and fat ingredients designed to meet the evolving needs of the food and beauty industries. Its food division, Revóleo For Food, offers a more environmentally friendly alternative to traditional tropical oils across dairy, confectionery and plant-based applications. Its versatile, locally produced and upcycled ingredients are designed to enable manufacturers to produce more ‘responsible’ products without compromising on quality and taste. Lars Langhout, CEO of NoPalm Ingredients, said: “Revóleo is more than a brand – it’s a movement. It signals a bold new era in ingredient innovation – smart, sustainable and resilient. With Revóleo, we’re leading a revolution that redefines industry standards and empowers manufacturers to future-proof their formulations.” The company said its oils and fats delivered under the new Revóleo brand will deliver performance and consistency while reducing dependency on unsustainable and volatile global supply chains. It has successfully scaled its low-CAPEX fermentation technology from lab to industrial levels, with ambitions to create a ‘green, parallel oil and fat industry’. More from NoPalm Ingredients: Start-up spotlight: NoPalm Ingredients NoPalm Ingredients achieves milestone in sustainable oil production with yeast technology

UK tempeh brand Tiba Tempeh has launched a new Smoky Block product, infused with a smoky marinade. The new block can be sliced, diced or grated to bring a smoky flavour to dishes such as stir-fries, pastas, sandwiches and more. The product will debut in Ocado on 18 April at an RSP of £3 per 220g block, followed by Waitrose and Sainsbury’s at the end of April. Tiba Tempheh’s range of tempeh products contain over 19g of protein per 100g and provide a gut-friendly source of fibre. They are also organic and gluten-free, made from 100% natural ingredients. Alexandra Longton, co-founder of Tiba Tempeh, said the brand aims to cater to the 70% of consumers who are “concerned about highly processed meat substitutes,” according to Mintel data. She added: “We’re so excited to launch our new Smoky Tempeh as a natural extension to our best-selling Original Block. We’ve crafted the tastiest protein-packed tempeh, which we know consumers will love. We think this is the tastiest tempeh on the market, and we can’t wait for people to try it.” The launch coincides with increased distribution for the brand, with three products making their debut at Waitrose from 30 April, including the new Smoky Block. The brand will debut under Waitrose’s BrandsNew innovation platform, which identifies and nurtures exciting new FMCG brands.