Nectar, a non-profit organisation aiming to accelerate the protein transition, has launched what it claims is the largest publicly available dataset on the taste of plant-based meats. The report, titled Taste of the industry 2025 , focuses on the critical factor of taste, as research shows this remains the primary purchase driver for food products in the US. With the plant-based industry projected to reach $238.1 billion by 2034, and the World Bank ranking alternative proteins as having the second-highest greenhouse gas mitigation potential out of 26 agri-food inventions, there is a clear need to address taste improvements in order to unlock these products’ potential. Reports of dwindling sales and financial struggles in the meat alternatives category have been linked to a number of factors, flavour and texture being just one part of the equation – however, Nectar’s study delves into the scale of opportunity for sensory experience improvement, analysing specifically where businesses should focus their R&D efforts. The report was compiled following a blind sensory study of 122 plant-based meat products across 14 product categories, evaluated by a diverse group of people following an omnivore diet. The analysis provides insights into consumer preferences, highlighting areas where plant-based meat alternatives excel and where improvements are needed. Stand-out products Only 30% of the participants rated the average product as ‘like very much’ or ‘like’ compared to 68% for the animal product counterpart. However, 20 plant-based products were rated the same or better than the animal version by at least 50% of the participants. These included Impossible Foods’ unbreaded chicken fillet, chicken nuggets, meatballs, hot dog, burger and sausage patties; Vivera’s plant-based chicken breast; Swap’s chicken fillet; Meati’s classic cutlet; The Vegetarian Butcher’s chicken breast and southern fried chicken; Tofurky’s roasted turkey deli slices; Prime Roots’ cracked pepper turkey; MorningStar Farms’ chicken nuggets and steakhouse-style burgers; The Green Mountain’s ham; Heura Foods’ burger; Redefine Meat’s burger; Beyond Meat’s burger; and Gardein’s original breakfast sausage. © Impossible Foods Nectar said these successes can provide an ‘R&D roadmap’ for the rest of the industry to catch up, with the report finding that consumers were more willing to pay a premium for better-tasting products. Several categories emerged as particular areas of strength – unbreaded chicken fillets, burgers, breaded chicken fillets, chicken nuggets and breakfast sausage were all rated the same or better than the animal benchmark by 40% of participants at the category level. Despite the high-performing leading products, the average product was rated some form of ‘dislike’ more frequently than being rated ‘like very much’ or ‘like,’ with opportunity for category-level innovation notable in bacon, steak fillet, unbreaded chicken strips and chunks, and bratwurst. High-performing categories including burgers, chicken nuggets and meatballs, have market penetration of 5-14% versus lower-performing categories, such as bacon and hotdogs, which have <1% penetration, the report states. Leading products captured 50% more market share, with sales $1.5 million higher for every 5% increase in the share of participants rating them ‘same or better’ than the animal benchmark. R&D priorities Identifying opportunities for improvement, the report highlighted the need to enhance aftertaste, increase savouriness and reduce off-flavours. Participants described animal products as ‘savoury’ 1.5 times more often, and as having a ‘weird aftertaste’ or ‘off flavours’ five to six times less often compared to their plant-based alternatives. This led to increases in liking of the animal-derived benchmarks by 1.5-2 points. Other opportunities to improve flavour include reducing chemical-like flavours, increasing fattiness and saltiness and reducing blandness. Conventional meat products were also described as ‘juicy’ 2.6 times more often than plant-based alternatives, with the report highlighting opportunities to increase juiciness and tenderness while reducing ‘mushy’ textures in plant-based products. Other texture opportunities include increasing moistness, and reducing dryness and crumbly/grainy textures. © Beyond Meat Additionally, the report states that adjusting the interior colour, exterior colour and searing offer opportunities for enhancement, with interior colour showing the largest appearance difference compared to traditional meat products. Overall, appearance was identified as the lowest priority for R&D, while texture was identified as the biggest opportunity in order to close the gap between plant-based and animal-derived meat – texture of plant-based meat products was rated lower than both flavour and appearance for the highest-performing plant-based products. Just 28% of participants rated the leading products as ‘very similar’ or ‘similar,’ while 39% rated them dissimilar to the animal products to some degree. However, mimicking is not necessarily the biggest priority – nearly twice as many participants rated products as ‘like very much’ or ‘like’ than rated products as ‘very similar’ or ‘similar,’ showing products can be enjoyed without being similar to animal-based varieties. With regards to ingredients, coconut oil outperformed sunflower and canola oil – it had the highest consumer perception with no meaningful impact on taste. However, ingredients had a limited impact on purchase intent for most participants. Mushroom and mycelium were found to be appealing to consumers, with both associated with a positive change in purchase intent (0.4-0.5 points), but had lower overall liking ratings. Looking to the future The report concludes that achieving taste parity with animal products is within reach, with some products achieving no statistically significant difference from animal products in blind tastings. For the category to unlock its full potential, it notes key considerations for different stakeholders. Brands and manufacturers should embrace a ‘taste-centric’ development approach, it states, while retailers and foodservice operators should recognise they have a ‘crucial role’ in helping consumers to discover plant-based innovations – and should prioritise products that deliver on taste claims. Furthermore, it recommends investors and funders to consider the ‘outsized impact potential’ of plant-based products that can achieve mainstream adoption through superior taste. Researchers and academics are also encouraged to build on Nectar’s work, using its methodologies and findings to advance understanding of consumer preferences and sensory science in sustainable foods. Caroline Cotto, director of Nectar Food System Innovations, wrote in the report: “As the plant-based sector continues to navigate adoption challenges, this report comes at a time when producers worldwide – from start-ups to major corporations – are refining their approaches to create more appealing alternatives”. “Our data confirms this investment is worthwhile: companies that prioritise taste generate stronger financial returns and capture more meaningful market share from conventional animal products. Whether you're a manufacturer, retailer, foodservice operator, investor or consumer, this report illuminates the path toward a more sustainable food system, acknowledging that the transition must be grounded, above all else, in exceptional taste experiences.”

Meati Foods is seeking urgent investment following an unexpected financial circumstance that has forced the company to give notice of mass layoffs to its 150 employees. The company, a producer of mycelium-based meat alternatives based in Colorado, US, was legally required to issue a Worker Adjustment and Retraining Notification (WARN) to employees last week (7 March 2025), giving notice to permanently terminate 150 jobs from 6 May 2025 and shut down its manufacturing facility in Thornton, Colorado. Speaking to The Plant Base, a source close to the company confirmed that the WARN was submitted following an unforeseen turn of events, in which a lender swept two-thirds of the alt-meat maker’s available cash on 28 February due to a technical default. In banking, this means a borrower has failed to meet one or more terms of their agreement with the lender, unrelated to scheduled payments. In Meati’s case, the company missed a revenue and gross margin covenant agreed with the bank. The source revealed that despite this, Meati had never missed a payment and had been assured by the lender that funds would not be pulled before the shock withdrawal, which significantly shortened Meati’s runway and left the company’s finances in jeopardy. In the WARN notice, Meati’s VP of people and culture, Stephanie Larson, wrote: “We would have liked to have given…more advance notice of this action, but were unable to do so, because our lender’s actions were wholly unanticipated and unforeseeable. The information provided in this notice is based on the best information available to us at this time.” This latest news follows Meati celebrating a number of promising developments, nearly doubling its revenue in 2024 compared with the previous year and seeing an 130% increase in its retail presence. It also entered the breakfast category early this year with its Meati Breakfast Patties, launched in January . The company has now been left seeking funding to enable its continued operation, and is currently in active discussions with investors, exploring all avenues to secure its future. In an email shared with staff, CEO Phil Graves said: “Let us be clear: we are not sitting idle. We are actively pursuing multiple funding opportunities with our board and both existing and potential new investors.” A spokesperson for Meati commented: “We firmly believe in our mission and that mycelium will change the protein paradigm. While we’re unclear on the future, we hope for the sake of consumers and the planet that Meati’s mission will endure.”

Diageo has launched two new oat-based, dairy-free variants of its Baileys Irish cream liqueur in the US, available in ‘Coffee Toffee’ and ‘Cookies & Creamy’ flavours. The 17% ABV drinks, becoming a permanent addition to the brand's portfolio, feature blends of Irish whiskey with oat milk to offer a plant-based take on the classic, creamy and indulgent beverage. They can be added to hot and iced coffee, mixed into a cocktail or enjoyed simply with ice. Coffee Toffee combines oat milk with notes of coffee and rich caramel, while Cookies & Creamy is described as a ‘nostalgic blend’ of oat milk with notes of vanilla and chocolate cookie. Milly Shome, director of Baileys and Liqueurs at Diageo North America, said: “With Baileys Non-Dairy Liqueur Made with Oat Milk, we wanted to bring the flavour and something extra special to turn even the simplest of moments into memorable experiences”. She added: “This innovation marks an exciting new chapter for us. Whether you go dairy-free or just enjoy how it tastes, oat milk elevates those treating moments we all love. We saw it as the perfect match for the lively, social spirit of Baileys, creating a whole new way to enjoy your coffee.”

UK tempeh brand Tiba Tempeh has secured over £1.1m in investment, and has seen its retail sales value surge by 736% over the last year amid increasing demand for minimally processed meat alternatives. The funding round was led by Maven Capital Partners, investing through its Northern Powerhouse Investment Fund II, supported by the British Business Bank. Perfect Redd, the venture capital arm of Samworth Brothers, also made a follow-on investment in the round. Tiba Tempeh said the funding will enhance its marketing, sales and product development, with some new products planned for launch in 2025. Founded in 2019 by Alexandra and Ross Longton, the B-Corp-certified brand offers a variety of tempeh products including blocks, mince and marinated pieces. They are made from 100% natural and organic ingredients and offer 22g of protein per 100g, meeting consumer demand for minimally processed, natural and nutritious options in the meat-free category. They are also high in fibre, naturally vegan and gluten-free. According to Nielsen data, the brand is now the fastest-growing in the UK’s chilled meat-free category. While the overall category has experienced a decline in sales, Tiba Tempeh has contributed £1.2 million retail sales value over the past year. This comes as research from Mintel shows that four in ten UK consumers are continuing to reduce their meat intake, but 68% express concerns over ‘highly processed’ meat substitutes. Tiba Tempeh co-founder Ross Longton commented: “We’re incredibly proud to be the fastest-growing brand in the UK’s chilled meat-free category, fulfilling consumer demand for more natural and nutritious products. The investment will help us accelerate our growth and support our mission to create a healthier world by inspiring people to enjoy more delicious, naturally healthy and sustainable plant-based food.” The brand has expanded its retail presence, now stocked in Sainsbury’s, Morrisons and Ocado in the UK. It has also launched into Spain and France, with listings in selected supermarkets including Carrefour.

Global vegan and vegetarian certification group, V-Label, has partnered with ProVeg Nigeria, the Nigerian office of industry awareness organisation ProVeg International. The collaboration is designed to foster consumer trust and transparency as demand for plant-based foods and products rises in Nigeria. According to V-Label, a growing proportion of consumers in the West African country are following a diet around the avoidance or moderation of animal-derived products, for reasons relating to health, sustainability and ethical concerns. Research suggests that the increasing popularity of alternative protein products is expected to result in an annual growth rate for vegan food options in Nigeria from 2024 to 2031 of over 10.2%. Additionally, a 2023 study found that 4% of Nigerian consumers identified as vegan, 17% as vegetarian and 32% as flexitarian, an increase on the previous year. Hakeem Jimo, country director of ProVeg Nigeria, said: “We are thrilled to join forces with V-Label, a globally respected certification that aligns with our values and goals”. Jimo said that the partnership’s goal is to help Nigerian export businesses become more competitive in foreign markets where vegan and vegetarian labelling is standard and expected by consumers, as well as to inspire healthier and more sustainable choices in the country. Martin Ranninger, co-director of V-Label International, commented: “We are excited to welcome ProVeg Nigeria into our global network of partners. Their deep understanding of the local market and passion for plant-based advocacy make them an ideal partner for expanding V-Label’s presence on the African continent. Together, we aim to provide consumers with transparent and trustworthy options.”

Plant-based meat brand Chunk Foods has debuted four new pulled meat alternative products, featuring global-inspired sauces. The four new retail SKUs, unveiled for the first time at the Expo West trade show in the US, include Chunk Pulled with Teriyaki Sauce, Chunk Pulled with Texas BBQ Sauce, Chunk Pulled with Korean BBQ Sauce, and Chunk Pulled with Barbacoa Sauce. Each product features high-protein, non-GMO plant-based pulled meat, paired with ‘chef-crafted’ simmer sauces made from fruit, vegetables and spices – including pears, tomatoes, fresh onions, carrots, garlic, ginger, oak-smoked sea salt and paprika. The range aims to provide quick, convenient, tasty and clean label meal solutions for busy consumers. The products offer a source of protein, fibre, iron and B12, and are made with no additives, preservatives or artificial thickeners. The products are designed to be versatile, suitable for simmering on the hob or microwaving, and can be prepared within minutes as an addition to numerous dishes including tacos, rice bowls and sandwiches. Amos Golan, founder and CEO of Chunk Foods, said: “These new Chunk Pulled products with simmer sauces deliver convenience without compromise. We’re bringing bold flavours made with high-quality ingredients to home kitchens – no prep required, just sauté, add sauce, simmer and enjoy.” The new Chunk Pulled offerings join Chunk’s existing range of original-flavoured SKUs, launched in October 2024, available at select independent retailers in California and New York, US.

UK dairy alternatives brand Plenish has unveiled Plenish Enriched Oat M*lk, a clean label oat drink fortified with essential vitamins and minerals. The Carlsberg Britvic-owned brand's new offering is fortified with added calcium, vitamin D, B12, riboflavin and iodine. It provides 30% of consumers’ daily calcium needs per 100ml, while remaining free from oils and additives. Each 250ml serving provides over 35% of the recommended daily vitamin D intake. Vitamin D enhances calcium absorption, supporting bone health and immunity. The drink is crafted with a base of just three simple ingredients: oats, water and salt. It also offers a source of fibre, with no added sugar. The launch responds to growing demand for fortified nutrition in the dairy alternatives category, highlighting the role of added micronutrients in creating a nutritionally balanced plant-based alternative. In addition to the new product, Plenish has upgraded its portfolio of milk alternatives including reformulation of its original oat milk product to a new, creamier recipe. Russell Goldman, managing director for breakthrough brands at Carlsberg Britvic, said: “As consumers increasingly seek transparency and nutritious, minimally processed foods, we’re proud to help retailers meet these needs. By prioritising taste, quality and nutritional value, we’re confident that Plenish will continue driving growth in the plant-based drinks category.” The new Plenish Enriched Oat M*lk has now launched at Tesco stores across the UK, while the new recipe for the original Oat M*lk began rolling out on supermarket shelves at the end of 2024 in Waitrose, Sainsbury’s and Morrison’s, followed by Co-op and Tesco stores over the past week.

UK plant-based yogurt brand The Coconut Collab has introduced a new single-serve strawberry-flavoured protein yogurt. The ‘creamy and fruity’ yogurt aims to provide an alternative to the range of protein-focused products currently available, which the brand described as ‘often dry and tasteless, highly processed and full of artificial sweeteners and ingredients’. Strawberry Protein combines coconut- and almond-based yogurt to achieve the brand’s ‘signature cloud-like texture,’ The Coconut Collab said, made with natural ingredients and a sweet strawberry flavour derived from a strawberry compote. It contains no added sugar, with sweetness from fruit sugars only, and offers 9g of protein (from almond and soya) per pot. It includes nine essential amino acids, as well as live cultures to support the gut. Anna Dominey, managing director of The Coconut Collab, said: “The Coconut Collab’s Protein Yog has been hit with our consumers, who love that it is a natural way to get protein into their diet without any artificial sweeteners, so we’re thrilled to add a new flavour to the range”. “Like all our coconut-based yogurts, Strawberry Protein is thick, creamy, has no added sugar and is packed with gut-friendly goodness – plus a boost of protein for a simple, delicious way to up your daily intake.” The launch follows a brand refresh for The Coconut Collab, which said it is moving away from its previous positioning, rooted in ‘the rejection of dairy,’ and focusing instead on the positives of the brand – such as its ingredient quality, the traditional fermentation techniques used, the infusion of coconut water for natural sweetness, minimal processing, and taste and texture. “We will always be a plant-based brand and, historically, this has been the main message we have communicated to our consumer base,” said Dominey. “The lightbulb moment for us was just how many of our consumers love us for what we are in our own right – simple, delicious, and natural – and this prompted us to focus more on highlighting these positives, rather than focusing on what we are not.” The refresh includes a ‘clean’ new look for the brand, which has been rolled out across its entire portfolio.

Plant-based recipe kit start-up Grubby has acquired the excusive rights to the recipes and manufacturing methods for Allplants’ product range. Allplants, a UK direct-to-consumer vegan ready meal brand established by brothers Jonathan and Alex Petrides, entered administration on 22 November 2024 following a period of significant financial challenges. Last month, it was announced that the brand’s assets and customer data had been acquired by Deliciously Ella founder Ella Mills and her husband and business partner, Matthew Mills, to become part of their Plants business . However, the product recipes themselves were not part of the Plants deal. Grubby, headquartered in London and founded in 2019, has now announced that Allplants’ range of ready meals, desserts, breakfast pots and side dishes will return under the Grubby brand following its purchase of the recipes. In a statement announcing the transaction, the start-up said it would ‘continue the legacy of Allplants’ innovation,’ as part of a broader growth strategy to expand its own product offering across multiple channels and eating occasions. Martin Holden-White, founder of Grubby, said: “We see this acquisition as a fantastic opportunity to bring these much-loved products back to life for customers across both D2C and retail, while honouring the incredible work Jonathan Petrides and his team did in developing them”. “The Allplants team spent years perfecting this range and there is real consumer love for the products – we simply could not let that all go to waste, and we’re delighted that they will live on as part of the Grubby brand.” Grubby confirmed it is currently in discussions with manufacturing partners to help produce the range and reintroduce the meals to market, adding that it welcomes partners who share its B Corp values. Holden-White said that desserts and breakfast pots have already proven popular in growing Grubby’s marketplace offer online, describing Allplants’ products as a “seamless addition”. He added: “Bringing this offer into the Grubby ecosystem makes perfect sense, as we know our customers want more plant-based options beyond dinner, and it continues our collective mission to make plant-based eating more convenient, accessible and delicious.” Natasha Harbinson, director at Interpath, who led the transaction on behalf of the joint administrators, commented: “Allplants had a loyal following, so we’re sure their customers will be thrilled at the prospect of this range being brought back into production.”

Providing proper nutrition is one of the most important responsibilities parents must consider to maintain their children’s health. The food industry also plays a crucial role in this, especially with the rise of plant-based diets and increasing allergies. It is essential that today’s offerings for infants, toddlers and older children can meet a diverse range of nutritional needs. The Plant Base explores some of the latest product innovations in this category. Companies developing products for children have a duty to ensure they meet high standards of quality and nutrition. Diets high in fat, sugar and salt (HFSS) can negatively affect the wellbeing of growing children. Health nutrition charity First Steps Nutrition Trust has linked the consumption of ‘ultra-processed’ foods (which are often HFSS) to several adverse outcomes, including malnutrition, poor gut health, disrupted taste preferences that lead to poor dietary habits later in life, and overconsumption resulting in body fat gain. For those raising a child on a plant-based or dairy-free diet, whether due to allergies or environmental and animal welfare concerns, planning and supplementation where necessary can ensure children are receiving all the necessary nutrients for healthy growth and development. A balanced diet will include plenty of whole and minimally processed foods, including fruit and vegetables – and parents should pay attention to nutritional profiles when purchasing processed and convenience foods for children, choosing healthy options with high levels of essential nutrients like protein, fibre and vitamins and minerals. The fibre gap Fibre, a key nutrient found in a variety of plant-based foods, plays a crucial role in supporting a healthy digestive system. However, research suggests that globally, fibre consumption worldwide is lower than the recommended levels. In the UK, for example, the results of the government’s National Diet and Nutrition Survey, published in 2018, revealed that only 2% of girls and 6% of boys aged 11-18 years meet daily fibre recommendations, and only 9-10% of children aged 4-10 years achieve the recommended fibre intake. A new British plant-based beverage brand for children, Potina, has recently launched with ambitions to help address this gap. Founder, Adam Womersley, said that he was concerned by what he was feeding his own two young children, recognising a lack of healthy and fibre-rich choices on the market. The brand’s mission is to help families make simple, positive choices for their children’s health while embracing sustainability – Womersley is a supporter of the international Plant-Based Treaty, which calls on national governments to put food systems at the heart of fighting the climate crisis and promote a shift away from animal agriculture. “By providing fibre-enriched, additive-free and sustainable dairy alternatives, we help improve child nutrition and reduce our ecological footprint,” Womersley said. The brand’s banana oat drinks, available in banana cocoa and original banana flavours, launched in Tesco stores across the UK in November 2024. The beverages were crafted to provide a nutritious plant-based alternative to other ‘artificially-laden’ drinks that are high in fat and sugar. Each 200ml serving contains 4g of fibre, aiming to contribute toward meeting the UK’s daily fibre recommendation of 20g for children aged 4-10. The drinks contain no added sugars, sweeteners, oils, emulsifiers or stabilisers. The brand focuses on simplicity and quality, with a balance of natural fibre from banana and oats designed to address the average fibre deficiency while meeting clean label requirements. “The sugars in the Potina banana oat drink are entirely naturally occurring and come from the oats and banana – 6.6g per 100ml,” Womersley pointed out. “Next year, we plan to conduct Glycemic Index testing on Potina in collaboration with the Oxford Brookes Centre for Nutrition and Health.” Also dedicated to helping children meet their recommended fibre intake, as well as their daily portions of fruit and vegetables, is UK-based oat drinks and smoothies brand Three Robins. The company was founded by mother Karen Robinson, who expressed frustration at the lack of healthy options in the children’s snacking aisles in supermarkets. “With two dairy-intolerant kids at home, I wanted to ensure that my boys and others like them would have decent snack options, as so many of the yogurt-based pouches, snacks and smoothies are not dairy-free,” Robinson told The Plant Base. Three Robins introduced a range of oat-based smoothies with ‘hidden veg’ in June last year, aiming to support kids who struggle to get enough vegetables into their diet. The berry flavour is made up of 45% vegetables, and the tropical flavour 25%. “So many kids’ smoothies are packed with apple juice that provides sweetness, but loads of natural sugars too and not much nutritional value,” highlighted Robinson. “We have avoided this by our innovative use of an oat milk base.” Designed to provide a nutritious, lunchbox-friendly treat for children aged 3-12, the smoothies contain vegetables such as parsnip, carrot, courgette and beetroot, and are also fortified with vitamins and minerals including B12, B2 and D, folic acid and iodine. “These vitamins are all important for children’s immunity, brain and nervous system, and bone growth,” Robinson continued. “We commit to having no added sugar across our whole range and always fortify all our products with the vitamins and minerals that kids need – we want parents to be confident that they can trust our products and be as happy giving them as snacks as kids are to eat them.” Prior to the launch, which was the result of three years of R&D, Three Robins undertook market research to understand what parents wanted from kids’ snacks and what attributes they value in these products. “No added sugar, hidden veg and source of fibre consistently came out high on the list of what parents were looking for,” Robinson added. Shaking up children’s nutrition Kate Farms, headquartered in the US, was founded in 2012 by parents Richard and Michelle Laver. The couple established the plant-based and organic medical nutrition business after struggling to find suitable nutrition options for their daughter, Kate. Diagnosed with cerebral palsy, Kate was placed on a liquid meal replacement formula at the age of three due to the condition making it difficult for her to eat. The Lavers aimed to address the ‘systemic problem of poor medical nutrition,’ and their company now provides a wide range of products for children with gastrointestinal issues, food allergies, weight gain and maintenance issues, and other health conditions such as diabetes or for those undergoing dialysis. In 2023, Kate Farms launched a line of plant-based paediatric blended meals specifically formulated for tube feeding, containing 9g of easily digested pea protein and 27 vitamins and minerals. The pouches are designed to be compatible with common tube feeding devices and flow easily through tubes with minimal thinning or dilution. Most recently, in March 2024, the company added a line of Kids Nutrition shakes for children aged 1-13 to its portfolio. The shakes are formulated with key vitamins and minerals, including vitamins A, C, D and E, as well as zinc. They are made with organic phytonutrient extracts and concentrates sourced from nutrient-dense foods like broccoli, kale, berries and turmeric. Additionally, the shakes are free from artificial ingredients and the top nine common allergens. Tressie Brichta, VP of brand marketing at Kate Farms, said: “A key challenge in the plant-based children’s nutrition category is ensuring a product meets the nutrition expectations of parents and exceeds the taste expectations of kids. Parents often feel anxious about their child’s nutrition but remain determined to find solutions that align with their values. Healthcare professionals seek clinically proven, high-quality, complete nutrition.” Kate Farms’ product development team worked with healthcare professionals and nutrition scientists, and received feedback from parents to create its Kids Nutrition range. “The market for plant-based children’s nutrition is poised for significant growth as parents and healthcare professionals increasingly value high-quality, allergen-free and environmentally conscious products,” Brichta added. “The future will likely see greater collaboration between parents and healthcare professionals, and Kate Farms is prepared to support this shift with its trusted, love-inspired offerings.” In addition to smaller start-ups, big household brands are also embracing the shift toward more nutritious plant-based options specifically formulated for children. Last year, dairy giant Danone North America expanded its Silk plant-based beverage portfolio to include a children’s range, called Silk Kids. Kallie Goodwin, senior vice president of plant-based beverages at Danone North America, told The Plant Base: “We know that while nearly three in four parents who purchase plant-based beverages are interested in options specifically for their kids, there are limited options on shelves, especially that offer kid-specific nutrition.” She pointed out that the inclusion of iodine was a key consideration for Silk Kids, with the essential nutrient most often consumed through dairy and seafood. “It can be hard for kids following a plant-based diet to get enough iodine, so with the guidance of paediatricians, we included this in our formula to support growing kids consuming plant-based beverages.” Featuring an oat and pea blend, the beverage’s protein content is comparable to that of cow’s milk – 8g per serving – to support growing children’s muscle health. It is described by Goodwin as the brand’s “most nutrient-rich product to date”. “We were able to deliver on unique needs for kids including sufficient protein content, lower sugar than regular dairy, omega-3 DHA and choline for brain health, and prebiotics for bellies,” Goodwin continued. “The kids segment within the plant-based category has grown eightfold in the last three years, a trend we expect to continue as interest in plant-based and environmentally friendly foods continues to rise.” The winning formula Infant formula is one area of plant-based nutrition that has historically lacked options, as producers face challenges around ensuring their offerings meet the strict nutritional and regulatory requirements specific to this category. Start-ups such as Coco2 are striving to change this. The Australian company has developed a coconut-based infant formula product, inspired by the nutritional composition of breast milk and the need for a plant-based alternative that can meet the dietary needs of infants with allergies or sensitivities. Nicholas Bouchaia, general manager at Coco2, explained: “Extensive research identified coconut as a suitable candidate due to its medium-chain triglycerides (MCTs), which are easily digestible and provide quick energy, closely resembling key nutrients found in breast milk”. “Feedback from families highlighted a gap in the market for a plant-based formula that is gentle on sensitive tummies, driving Coco2’s innovation.” Bouchaia said the market for plant-based infant nutrition has been “relatively stagnant,” due to the regulatory challenges and complexity of creating formulas that are palatable for infants, as well as being nutritionally complete. “Many companies hesitate to invest in innovation due to the high costs of research and development, taste-testing and compliance with safety standards like Food Standards Australia New Zealand (FSANZ),” he commented. “Additionally, consumer education is a significant challenge – introducing novel ingredients like coconut requires overcoming scepticism and ensuring parents trust the nutritional benefits.” The Coco2 formula, developed with input from researchers, food scientists, nutritionists and parents, harnesses the natural similarities of coconut to breast milk, particularly its healthy fats, MCTs and lauric acid. “Lauric acid is a key component of breast milk known for its antimicrobial and immune-boosting properties, which support infant health,” Bouchaia said. “The formula also incorporates plant-based proteins – pea and rice – to provide essential amino acids for growth, along with a comprehensive blend of vitamins and minerals such as vitamin D and iron, tailored for infant nutrition. Extensive R&D ensured the formula’s digestibility, palatability and nutritional profile closely aligned with the standards of breast milk.” Bouchaia believes the market will experience significant growth in the coming years as parents become more aware of the benefits of plant-based diets and increasingly seek clean label products with transparent sourcing. “Innovations in ingredient technology, such as improved plant-based proteins and probiotics, will likely play a central role in expanding the market,” he concluded. “As consumer education improves, trust in plant-based options like Coco2 will increase, paving the way for greater diversity in infant and toddler nutrition.”

Impossible Foods has added a new innovation to its meat alternatives portfolio, Steak Bites – the brand’s first steak alternative product. The new product offers a convenient pack of pre-seasoned, pre-cooked bite-sized steak alternative pieces, flavoured with a savoury blend of herbs and spices. Impossible’s soya-based bites contain 21g of plant protein per serving, also offering a source of fibre, iron and B vitamins. They also contain zero cholesterol and 80% less saturated fat compared to animal-based steak, according to the brand. The company said it leveraged a range of methods and ingredients to achieve the ‘juicy, savoury experience meat lovers expect from steak,’ including a tender, fine-grained texture similar to the natural muscle alignment in animal meat. Impossible Steak Bites are also designed for quick and easy cooking, versatile across numerous meal applications including stir-fries, tacos and breakfast dishes. Peter McGuinness, president and CEO of Impossible Foods, commented: “Our steak bites are first and foremost delicious. They’re also packed with protein, no cholesterol and less saturated fat versus the animal.” “It’s a real testament to our advancements in R&D. Achieving the right balance of amazing taste and great nutritional value is what people want and need, whether you’re a meat eater or not.” The new innovation is currently rolling out to grocery stores across the US, with foodservice availability to follow in the coming months. Top image: © Impossible Foods

Plant-based seafood company Konscious Foods has received a CAD 5m (approx. $3.5m) investment from the government of Canada. Canada’s minister of small business, Rechie Valdez, announced the funding granted through PacifiCan, the government’s economic development agency dedicated to businesses in British Columbia. It was provided as part of PacifiCan’s Business Scale-Up and Productivity programme, which supports companies in accelerating their growth and competing internationally. Konscious Foods, based in Richmond, British Columbia, creates plant-based sushi and seafood products. Its line of frozen sushi meals, designed for convenience, incorporates Canadian-grown ingredients such as quinoa, tomatoes and carrots. PacifiCan’s funding will enable the company to expand its manufacturing capabilities, as well as creating more than 40 new jobs in British Columbia. It will also grow exports, helping Konscious to bring its products to new global markets. In addition to the direct benefits for Konscious Foods, the investment is expected to generate demand for the company’s Canadian suppliers and boost the local economy. Michael Watt, president and COO at Konscious Foods Canada, said: “Konscious Foods is a proud Canadian company, born right here in Vancouver. This investment has allowed us to grow quickly, win on a global stage and accelerate the next wave of innovation including plant-based Smoked Salm'n, Sno'Crab Cakes and Shr'mp. We are very grateful for the team at PacifiCan as our achievements would not be possible without [their] support.” Minister of small business, Valdez, commented: “Just like so many communities across Canada, Richmond is home to entrepreneurs who are developing the creative, sustainable products that the world demands. PacifiCan's support means that businesses such as Konscious Foods can continue to grow locally, creating quality jobs here at home, feeding our communities and competing on the global stage.”