This month, we put the spotlight on Maia Farms, a Canadian food-tech start-up that produces high-protein, plant-based food ingredients using mushroom mycelium. We speak to the company's CEO and co-founder, Gavin Schneider, to find out more. Could you tell us a bit about Maia Farms’ mission and how you hope to impact the plant-based food and beverage industry? Founded by a farmer, an engineer and a neuroscientist, Maia provides a smart, climate-conscious way to nourish people and the planet. We transform agricultural side-streams into sustainable, high-protein food ingredients through mushroom biomass fermentation, offering superior nutrition, taste and versatility with minimal environmental impact. Maia aims to be a trusted partner to food manufacturers, working to enhance their products with improved taste and texture. On a broader scale, Maia endeavours to fundamentally change the protein landscape by deploying 1 million litres of fermentation capacity globally. More than a plant-based trend or protein alternative, Maia Farms taps into the intersection of nutrition, taste and a smarter way to care for the Earth. Delicious, versatile and climate-conscious, it’s a future-focused solution for a world hungry for change. Why the focus on mushroom mycelium? Producing mushroom mycelium is one of the most economical and ecological ways to generate vast quantities of nutrient-dense food with a minimal environmental footprint. Its applications as an ingredient are wide-ranging, from blended meat products to snack foods and soups. Mushroom mycelium also represents one of the most efficient methods for producing sustainable protein, offering a viable solution to meet the growing global demand. What kind of mushroom mycelium is used? Maia focuses on the genus Pleurotus  spp. After screening hundreds of varieties, we selected this genus for its safety, suitability for fermentation processes, robustness, versatility, high-yield growth characteristics and great taste. How does Maia Farms differentiate itself from other mycoprotein companies currently on the market? Maia positions itself as a foundational ingredient provider, enabling mycoprotein companies to launch forward-facing, consumer-friendly products. While demand for mushroom protein far exceeds supply today, Maia takes a unique approach by using a safer, allergen-free and higher-yielding mushroom protein compared to competitors that rely on unfamiliar mold species. By addressing the limitations of existing technologies and processes, Maia delivers superior sensory experiences and higher nutritional value, making it the go-to partner for food manufacturers seeking reliable, innovative solutions. What kinds of mycoprotein products/solutions are included in Maia Farms’ portfolio and what are their applications? Maia offers three distinct product lines for food manufacturers. CanPro Textured Mushroom Protein is a dried textured protein available in five sizes to meet various cooking and manufacturing needs. The product is a proprietary blend of mushroom and pea protein. It is a versatile ingredient for use in recipes requiring meat-like textures, as well as blended meat applications. Our Mushroom Powder is a dried mushroom powder offered in three mesh sizes, tailored for diverse applications in the food industry, from flavour enhancement to functional baking. It is ideal for bakery, confectionery and non-dairy food applications. Finally, Fresh Mycelium is a high-moisture, pressed mycelium ingredient with excellent gelling properties, perfect for high-moisture extrusion applications like plant-based sausages, cheeses and desserts. It is versatile in standalone and blended meat applications. How does Maia Farms approach working with manufacturers in the F&B industry? Maia Farms collaborates with F&B manufacturers by providing scalable and versatile mushroom-based ingredients that foster innovation while maintaining reliability and consistency. For new customers, Maia prioritises understanding their challenges and aligning its ingredients with their product portfolios. Once a relationship is established, Maia’s food science team conducts in-depth analyses of potential product applications to ensure a tailored approach. By supporting customers with co-innovation plans, Maia helps launch successful products that meet consumer demand for nutritious, minimally processed foods. Through data-driven processes, Maia ensures consistent quality and builds trust, while partnerships on creative, globally inspired products establish Maia as a dependable partner and a catalyst for a more sustainable future. Have there been any particular challenges? If so, how have they been navigated? Scaling a biological process to industrial levels is inherently complex, costly and uncertain. Organisms can behave unpredictably at different fermentation scales. Maia has adopted an asset-light approach, relying on partnerships with fermentation facilities. This strategy reduces financial and technical risks while enabling steady growth. What has been Maia Farms’ biggest achievement to date? In 2024, Maia achieved several major milestones: closed an oversubscribed multi-million-dollar pre-seed round; played a winning role in NASA’s and the Canadian Space Agencies Deep Space Food Challenge, garnering global recognition for its technology; and named one of Canada’s Top 50 Most Investable Cleantech Companies. However, the greatest achievement remains delivering products to trusted customers and earning their confidence. Where is the company currently on its journey? What stage of commercialisation is the business in? Maia has successfully commercialised its dried ingredient portfolio and is delivering products by the ton to an early cohort of customers. Later this year, Maia will launch an additional product line. With secured co-manufacturing, sales and distribution partners, the company is poised for aggressive growth in 2025 across North America. What’s next for Maia Farms? Any exciting plans on the horizon? Maia is on a mission to fundamentally transform the protein landscape on Earth, and eventually, beyond. With a clear path to becoming a global leader in mushroom mycelium ingredients, Maia is expanding its reach into Canada, the USA, Mexico, Western Europe, the UK, Japan and Singapore. The company is committed to delivering innovative, sustainable solutions across many food industry verticals. For aspiring start-ups in the food and beverage industry, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic sector? Stay lean and agile during the early stages, prioritise customer feedback to refine your product, partner with the right early-stage customers to validate use cases, and leverage entrepreneurial networks to uncover new opportunities and accelerate growth.

UK retailer Waitrose has expanded its PlantLiving range with several new products, reporting a surge in plant-based convenience food sales, as well as introducing a new packaging initiative. The retailer reported that sales of key plant-based ready meals, such as its Vegetable Tikka Masala & Rice and its Smoky Chilli & Rice, were up 17% and 5% respectively in early January compared with the same period last year. Additionally, its recent research indicated that 46% of consumers are already trying to eat, or are interested in eating, 30 different plants a week. With this in mind, Waitrose has added several new convenience products to its PlantLiving range, including Aubergine, Mushroom & Edamame Pillows with Soy & Ginger; Vietnamese Style Vegetable Pancakes with a Lime and Chilli Dip; Indian Inspired Takaeaway Feast; Creamy Spinach Ravioli; Rainbow Vegetable Fritters; No Chicken Vegetarian Samosa; and a dairy-free Tiramisu dessert option. Additionally, the retailer has added a new ‘plant varieties’ logo to 14 of its PlantLiving product packaging, informing consumers of the number of plant varieties in each product. This follows Waitrose’s research showing that 87% of consumers agree that having this information on labels would help them to actively get their 30 different plants in each week. Abby Catmull, vegan product developer at Waitrose, said: “Our new PlantLiving: Vietnamese Style Vegetable Pancakes with a Lime and Chilli Dip contains 11 plant varieties, providing customers with a third of their 30-plants weekly goal in one snack. Packed with beansprouts, cabbage and oyster mushrooms, to name a few, these pancakes are delicious served with the accompanying zingy nuoc cham style dipping sauce.” #Waitrose #UK

European dairy giant Hochland has teamed up with precision fermentation specialist Those Vegan Cowboys, to test the start-up’s cow-free casein in semi-hard and hard cheeses. Those Vegan Cowboys (TVC), headquartered in Belgium and founded in 2019, produces caseins using precision fermentation – a process that uses no animal inputs, making its dairy proteins vegan-friendly. Traditionally derived from bovine milk, casein is responsible for many of the taste and textural properties of cheese, such as stretching and melting. Belgian-Dutch start-up TVC has been working with several cheese producers in the last year to find out how its casein behaves in different circumstances at lab-scale. In October 2024, the company announced that its microbial casein had been discovered to outperform the cow’s casein currently used in cheese under certain conditions. The new partnership with Hochland aims to take the start-up’s cheese developments to the next level, with TVC’s CEO, Hille van der Kaa, describing the joint development agreement as an “important next step on the route to commercialisation”.  “Our partners have seen better stretching and melting compared to the animal-sourced version, allowing cheese producers to use less casein with the same result,” van der Kaa added. “This will ultimately lower the price of cheese. Now that we’ve got this casein, we want it to make as big an impact as possible.” Germany-headquartered, family-owned Hochland is one of Europe’s largest private cheese manufacturers, reporting a turnover of €2.25 billion and 413,800 tonnes of cheese sales in 2023. It has around 6,100 employees globally, with a product portfolio that includes dairy brands Hochland, Almette, Grünländer and Patros, as well as the plant-based dairy brand Simply V. Hochland said the partnership fits well with its long-term sustainability ambitions. It builds on the group’s recent sustainability initiative, ‘Milch für Hochland,’ in which it eliminated the use of herbicides and substrates that could contain plastic particles on meadows and fields. Hubert Staub, CEO of Hochland, commented: “Our dairy-based business will remain our strong core business, but we see that there is a demand for alternatives and we want to provide the best quality to our consumers. Milk proteins derived by precision fermentation could be a great solution.” With a ninth-generation farmer as a founder, and with most of its management team coming from farming backgrounds, TVC sees farmers as ‘vital partners’ moving forward. Chief commercial officer, Robert van den Breemer, said: “This new way of cheese making can relieve dairy farmers from several heavy societal issues they’ve been burdened with. We can grow past the cow's physical limitations in the healthiest way imaginable, and feed five times the number of people from the same amount of land.” He continued: “This can bring farmers the freedom to welcome more nature into their way of working, regain their role as stewards of the land and be acknowledged and rewarded for their services, way beyond maximising milk production. Stainless steel cows can relieve the heavy lifting of mass production, in a healthier way.” According to TVC, its microbial casein requires only a fifth of the land and water compared to animal-based casein – and is estimated to produce 80% less CO2 as well as no methane. The casein could also be used to develop healthier cheeses that contain no saturated fats, lactose and cholesterol, while retaining cheese’s organoleptic qualities. TVC is preparing to file for worldwide market approval, as precision-fermented casein is classified as a novel food. It expects to enter the US market in 2025, with Asia to follow, while market entry in Europe is expected within three to four years. Additionally, it will organise its first tastings in the Netherlands later this year. #Hochland #ThoseVeganCowboys #dairy #precisionfermentation

The European Patent Office (EPO) has reinstated meat alternatives company Impossible Foods’ EU patent, relating to the key ingredients used to make its ‘bleeding’ plant-based beef burger. First granted to Impossible in 2017, the patent was revoked by the EPO in 2022 after an opponent challenged its validity. The patent relates to Impossible’s key ingredients in its burgers – a heme protein made in a process that involves using genetically engineered yeast to produce soy leghemoglobin, and specific flavour precursors used to enhance taste. These ingredients are responsible for giving the burgers their hyper-realistic, meat-like flavour, aroma, texture and ‘bleeding’ appearance. The patent was challenged and revoked on the grounds of sufficiency of disclosure, novelty and inventive step. The challenger argued that Impossible’s use of the heme proteins and flavour ingredients were not explained well enough and were obvious to people working in the field, therefore not creative enough to be patentable. However, the EPO’s Boards of Appeal overturned the decision this month (January 2025) after a lengthy process initiated by the alt-meat company, which involved addressing numerous challenges by the opponent and the filing of over 100 supporting documents. The Board of Appeals acknowledged the case’s complexity and accepted an auxiliary request submitted by Impossible, clarifying how the heme protein and flavour molecules work to give the burgers their meaty taste and texture during cooking. It found that this was sufficient to reinstate the patent, determining that it now met the necessary legal requirements. Will Van Curen, Impossible Foods’ associate general counsel, said: “This win is an important testament to the strength of our global patent portfolio. We’ve been confident throughout the process that our appeal would prevail, and we appreciate the EPO Board of Appeals’ decision reaffirming the validity of our patented innovation in Europe.” This latest development follows a lengthy legal dispute between Impossible Foods and Motif FoodWorks after Impossible filed a lawsuit against Motif for its use of heme proteins to replicate the sensory characteristics of animal meat. The case resulted in Impossible taking over Motif’s heme-related business, shortly after which Motif closed down. Top image: © Impossible Foods #ImpossibleFoods #EU #Europe #EPO

Mycelium-based meat alternative specialist, Meati Foods, has made its foray into breakfast offerings with its new Meati Breakfast Patties, available in original or maple-flavoured varieties. The patties are made from 98% mycelium and contain a complete protein profile with all nine essential amino acids. Each patty contains 8g of protein, 4g of fibre and zero saturated fat or cholesterol. They also contain naturally occurring vitamins and minerals like potassium, folate and choline. According to Meati, the mycelium used in the patties uses ten times less land than soy for equivalent protein. The patties are also free of common allergens, heavy metals and antibiotics, providing a whole food-based alternative to animal meat. Phil Graves, CEO of Meati, said: “We wanted to create something with the same big aroma that fills your kitchen, and the same taste and texture of the breakfast patty you grew up with – but with a much cleaner nutrient profile”. “It’s the perfect fuel to start your day – whether you’re looking for a clean, high-protein option on the go, or a satisfying, weekend-worthy breakfast that’s more heart-healthy than traditional options.” Meati’s breakfast patties have launched in the freezer section at 280 Sprouts stores across the US. #MeatiFoods #US

Spanish plant-based food company Heura Foods has inaugurated a new innovation laboratory in Barcelona, and plans to file six new technology patents this year. The laboratory is located in the Spanish city's 22@ technology district, where Heura is now headquartered. It offers more space, advanced equipment and the capacity to integrate various scientific disciplines. This will facilitate technology transfer from the laboratory stage to the prototype and industrial scales. Heura released its first patent-pending technology in 2023, designed to create clean label plant-based food products. The company has revealed it will continue to expand its range beyond plant-based meat this year, focusing primarily on developing healthier and more nutritionally dense foods in the most widely consumed categories. The first prototypes of cheese, pasta and snacks were presented last October, developed with this patent-pending technology and marking the beginning of Heura’s next innovation phase. The company plans to file six new patents this year, focusing on offering alternatives with greater impact by replacing additives, modified starches and saturated fats with plant proteins and healthy lipids to structure product matrices. In doing this without compromising taste, Heura aims to transform the ‘ultra-processed foods’ category, setting a new nutritional standard for the industry. The new technologies will not only shape the next generation of Heura’s products, but will be available to the wider food industry through technology licensing. Heura’s goal is to maximise the reach of its solutions while fostering the production of food that meets global health and sustainability challenges. Marc Coloma, CEO and co-founder of Heura Foods, said: “These new technologies aim to transform current food production methods, but their real strength lies in how effectively they scale and adapt to regional consumer preferences. That's why we are forging partnerships with industry leaders to accelerate a change that no one can drive alone.” #HeuraFoods #Spain

UK protein bar brand Trek has expanded its collaboration with Biscoff to launch a new Biscoff Protein Flapjack. The launch follows hot on the heels of Trek Power Biscoff, launched last year . According to Circana research, Trek Power Biscoff was 2024’s top new launch in the Cereal & Sports Nutrition Bars category, achieving £3.9 million in sales so far. The new Biscoff Protein Flapjack combines the classic Trek oat flapjack, containing 9g of plant protein, with a thick and creamy layer of Biscoff topping. To cater to at-home and on-the-go occasions, it will be available as a 50g single bar as well as a 3x50g multipack. Alice Boardman, marketing manager at Trek, said: “Our Power range, which provides shoppers with 15g of protein per bar, is incredibly popular, but even more so are our Flapjacks – which remain our core sales driver, delivering strong growth of nearly +£1m YoY”. “Like with the rest of the Flapjacks portfolio, Trek Biscoff Protein Flapjacks provide 9g of natural protein energy, and are a source of fibre, keeping consumers satisfied between meals – all with Trek’s signature great taste.” Trek Biscoff Protein Flapjack launches nationwide on 5 February in Sainsbury’s, rolling out in additional retailers from April. #Trek #Biscoff #UK

This week, as part of The Plant Base's weekly Veganuary content specials, we round up some of the month's top launches across the plant-based sector. From cheese innovations to functional food ranges and hyper-realistic meat substitutes, take a look at some of our favourite products to hit the shelves so far... 🍗 This' chicken innovations 🍗 UK meat alternatives company, This, has introduced two new plant-based chicken products for Veganuary: This Isn’t Chicken Kyiv, and This Isn’t Chicken Wings. The chilled This Isn’t Chicken Kyiv aims to provide a plant-based twist on the classic chicken dish. Crafted from soya and fava protein to provide a succulent texture, the Kyiv is stuffed with wild garlic plant-based butter and a crispy sourdough breadcrumb. In the frozen aisle, This Isn’t Chicken Wings promise a hyper-realistic sensory experience, featuring a seaweed-based crispy skin that mimics the texture and taste of traditional chicken wings. The wings deliver on protein and fibre while also being lower in saturated fat than their meat counterparts, the brand emphasised in a statement announcing the launch. They can be marinated and baked, deep-fried or air-fried, designed for versatility. 🥪 Squeaky Bean's tofu slices and fermented rye burger 🥪 The Compleat Food Group’s meat alternatives brand, Squeaky Bean, has launched two products in the UK for Veganuary, that it claims are ‘market-firsts’: ready-to-eat Tofu Slices, and a fermented rye Super Grain & Vegetable Burger. The new products respond to recent consumer demand for healthier and cleaner label plant-based foods. Squeaky Bean’s ready-to-eat Tofu Slices are available in two flavours, Red Pepper & Tomato and Spinach & Basil. The Compleat Food Group’s own research found that 30% of consumers who do not buy tofu said this is due to not knowing how to cook it. Aiming to address this, the new slices offer a convenient, versatile and pre-flavoured format of tofu. Squeaky Bean hopes this will bring the benefits of tofu to a wider audience in a market dominated by tofu blocks. Also launching this month is the Super Grain & Vegetable Burger, the brand’s first burger product. It is also claimed to be the category’s first burger made from fermented rye grains. The burger’s recipe includes red pepper, carrot and paprika alongside the fermented rye to deliver a meaty texture, without relying on emulsifiers and stabilisers. It can be pan-fried in just six minutes, responding to demand for convenient options that are clean label, high- protein and fibre-rich without compromising on quality or taste. 🍦 Ben & Jerry's dairy-free Bohemian Raspberry 🍦 Ben & Jerry's UK has introduced a new dairy-free version of its previously launched Bohemian Raspberry flavour, this time made with oat milk. The Bohemian Raspberry flavour, previously introduced as part of the brand's traditional dairy offering, has returned as a non-dairy option to celebrate the 50th anniversary of British rock band Queen's Bohemian Rhapsody . The flavour features vanilla non-dairy ice cream with fudgy brownies and raspberry swirls, made with Ben and Jerry's revamped oat-based non-dairy recipe. 🥦 Moving Mountains' 'Superfood' range 🥦 British alt-meat company, Moving Mountains, has unveiled a new ‘Superfood’ range, responding to consumer demand for nutrient-rich, functional plant-based foods. The products are free from soy and gluten, and are made with a ‘superfood-based’ ingredients list. The range includes five products – burgers, sausages, crispy dippers, crispy burgers and falafel. It responds to increasing consumer interest in gut health and nutritional awareness, with the inclusion of 30 ‘plant points’ (with points referring to different varieties of plants) per week now recognised widely as a method to support a healthy gut microbiome. The burger, crispy burger, sausages and crispy dippers offer 14.25 plant points per portion, while the falafels offer ten plant points. Additionally, the new range is low in saturated fats and sugar, as well as offering a source of fibre and protein. It can be cooked from frozen within minutes, tapping into rising demand for healthy convenience across the food and beverage industry. The brand, which is best known for its ‘meaty’ range of plant-based products, said it chose a ‘superfood-rich’ ingredients list to focus on high-quality, high nutritional value ingredients that can be found in the cupboard or fridge of consumers. These include chia seeds, tomatoes, green peas, mushroom, courgette, chickpeas, green lentils and quinoa. 🌱 Cauldron's five-minute tofu pieces 🌱 UK plant-based food brand Cauldron Foods has introduced what it claims is the ‘fastest-cooking tofu ever,’ ready to eat in just five minutes and with no need to press. The new five-minute tofu pieces are pre-chopped into bite-sized cubes and then lightly fried, meaning they can be cooked in “record time,” Cauldron Foods’ consumer director, Gill Riley, said in a press release. They aim to respond to demand for convenient, tasty and sustainable foods. The pieces are designed to be versatile and can be used as a base ingredient for dishes such as curries, stir fries and salads. 🧀 Julienne Bruno's dairy-free mozzarella pearls 🧀 Plant-based cheese brand Julienne Bruno has launched what it describes as a ‘world-first’ alternative to mozzarella pearls, named ‘Mozzafiore Pearls,’ at Whole Foods Market UK. The new Mozzafiore Pearls are the first product to launch as part of the brand’s latest wave of innovations, ‘Collection 02,’ with more products planned for launch later this year. They are created using traditional cheesemaking techniques, using soya instead of dairy to obtain a springy, soft texture with a ‘creamy yet subtly salty tang,’ achieved through the brand’s fermentation process. Mozzafiore Pearls contain no artificial aromas or flavourings, as well as being nut-free and coeliac-friendly. They are designed for use across a wide range of dishes including salads, pasta, pizza and sandwiches, or can be marinated with extra virgin olive oil and fresh herbs. 🥢 The Tofoo Co's convenient tofu formats 🥢 UK tofu brand The Tofoo Co launched four new products ahead of the new year and beginning of Veganuary. The new range of added-value products aims to entice new consumers to try tofu for the first time. Stir Fry Block, a soy, garlic and ginger-flavoured tofu block with a ‘strong umami flavour,’ is designed to provide an easy plant-based protein swap for stir fries. Veggie Balls, made with blended tofu and vegetables with Italian-style spices, offer a high-protein, whole foods-based alternative to other plant-based meatball products. Sweet Chilli Cubes build on the success of Tofoo’s existing Lightly Spiced pieces, developed for consumers to enjoy a convenient, pre-diced tofu cube in a sticky, sweet chilli marinade. Finally, Tofoo Dippers are a tofu-based take on a plant-based chicken nugget, designed to provide a ‘satisfyingly crispy crunch,’ perfect for snacking or as part of easy mid-week meals. 🛒 Aldi's expanded Plant Menu range 🛒 Retailer Aldi has expanded its own-label Plant Menu range for Veganuary, offering a wide range of new meat and dairy alternatives. A new Kimchi Kofta product taps into the trend for gut-friendly, fermented foods, while the Tempura Frickles feature deep-fried gherkin chips encased in a golden tempura batter and paired with a dill mayo. Also brand new for 2025 is Aldi’s Plant Based Egg, a liquid whole egg replacer designed for convenience. It can be used for baking, scrambling or making omelettes in minutes and is suitable for cooking in the oven, pan or microwave. It also contains added vitamin D and B12. Further tapping into the demand for convenient products, Aldi has unveiled a range of meal kits including the Keema No Beef Meal Kit, which contains vegan mince marinated in coriander, cumin and turmeric, with a garlic and coriander naan bread. Also available in the range is the BBQ No Pork Meal Kit and the Pulled Hoisin No Duck Meal Kit. High-protein options include the Gut Health No Chicken Smash Burgers, suitable for pan frying, grilling or air frying. A Tex Mex flavour, crafted with tomato salsa, black bean and green jalapenos, is available alongside a BBQ flavour made with Korean seasoning, and a classic Chargrilled option. Meanwhile, the No Chicken & Black Pepper sausages and Salt & Pepper No Chicken Kebabs provide additional high-protein and fibre-rich alt-meat options. In the cheese section, a new Baking Bert product offers a Camembert-style alternative that can be enjoyed hot or cold, while the Soft Spread with Garlic & Herbs can be enjoyed on toast, paired with vegetables or as a dip. The retailer said its new cheese offerings are perfect for enjoying as part of a vegan savoury board, with its brand-new charcuterie-style Peppered No Salami, No Pepperoni and No Chorizo slices.

Belgian agricultural specialist Arvesta has opened a new plant protein facility in Mettet, Belgium, claimed to be the first of its kind in Belgium and the Benelux region. The protein plant will produce high-quality vegetable protein concentrates from local raw materials such as yellow peas. The process aims to contribute to the sustainable production of healthy food products for humans and animals, while enhancing the value of local raw materials and offering new business models to local farmers. Arvesta marked the opening of the 500-square-metre facility on 9 January 2025, designed to serve the food and pet food industries as well as producing starch and fibre concentrates for the animal feed industry. The site is the result of four years’ development and has the capacity to process 12,000 tonnes of yellow peas annually. Each year it could produce 3,000 tonnes of protein powder, 7,500 tonnes of starch and 1,500 tonnes of fibre. According to Arvesta, the facility could result in the reduction of 4,400 tonnes of CO2 emissions, equivalent to driving a diesel car around the world 13 times. Kris Moerman, business unit director of agriculture and horticulture at Arvesta, said that working closely with local farmers in Belgium and France to grow yellow peas offers farmers a guaranteed market for their crops. He added: “This not only creates new income models, but also contributes to more sustainable farming practices”. Niek Depoorter, CEO of Arvesta, commented: “This installation is an investment in technology and in the future of agriculture. We are convinced that this step brings us closer to our vision of an economically and environmentally sustainable agricultural sector.” #Arvesta #Belgium

Indoor farming specialist Edible Garden has signed a non-binding letter of intent (LOI) to acquire Narayan Group, a producer of organic coconut and superfood products. Headquartered in Slovenia, Narayan produces over 100 organic products that are certified vegan and organic under private label and proprietary brand offerings. Its products are sold primarily in Europe and the US, with a combined reach of approximately 75,000 retail stores globally, in more than 30 countries. The company has reported over $22 million in revenue during the first nine months of 2024 and expects Q4 revenue in excess of $9.5 million, resulting in expected annual revenue of $31.5 million for the year ending 31 December 2024. Edible Garden produces locally grown, organic and sustainable produce and products through a zero-waste controlled environment agriculture (CEA) approach. It currently operates vertically integrated greenhouses and processing facilities in New Jersey and Michigan, US, with a network of contract growers all strategically located near major US markets. The deal will combine Narayan’s vertically integrated supply chain and European market presence with US-based Edible Garden’s CEA technology and North American distribution network. The two companies are projected to achieve combined revenues of more than $60 million in 2025. Mario Brumat, CEO of Narayan Group, said the collaboration is expected to accelerate market expansion, particularly in the US and Canada, by delivering products that meet rising consumer demand for organic and sustainable food. He added: “We anticipate this collaboration will drive operational efficiencies and provide cross-selling opportunities of our combined product lines throughout North America and Europe, which should provide immediate short-term and sustainable long-term shareholder value through scalable growth and increased market share in the growing market sector we are addressing”. Under the terms of the LOI, in consideration for 100% of the share capital of Narayan DOO (Narayan Group’s parent company), Edible Garden will issue shares of Edible Garden common stock to the Narayan shareholders. Jim Kras will continue to serve as chairman and chief executive officer at Edible, and Brumat, currently president and CEO at Narayan, will continue to head up the European operations while serving as a member of the Edible Garden board. Kras commented: “We believe Narayan Group’s proven success and alignment with our Zero-Waste Inspired vision will allow us to build scale, expand internationally and enhance our operational efficiency. This value acquisition should position us to create meaningful value for our shareholders by meeting the growing demand for sustainable, plant-based food products.” He continued: “Our combined strategy will be to build on Narayan’s footprint in Europe with their ability to acquire other successful product offerings and to expand those through our established and growing North American channels”. The transaction is subject to closing conditions. #EdibleGarden #Narayan #US #Slovenia

Retailer Aldi has expanded its own-label Plant Menu range for Veganuary, offering a wide range of new meat and dairy alternatives. A new Kimchi Kofta product taps into the trend for gut-friendly, fermented foods, while the Tempura Frickles feature deep-fried gherkin chips encased in a golden tempura batter and paired with a dill mayo. Also brand new for 2025 is Aldi’s Plant Based Egg, a liquid whole egg replacer designed for convenience. It can be used for baking, scrambling or making omelettes in minutes and is suitable for cooking in the oven, pan or microwave. It also contains added vitamin D and B12. Further tapping into the demand for convenient products, Aldi has unveiled a range of meal kits including the Keema No Beef Meal Kit, which contains vegan mince marinated in coriander, cumin and turmeric, with a garlic and coriander naan bread. Also available in the range is the BBQ No Pork Meal Kit and the Pulled Hoisin No Duck Meal Kit. High-protein options include the Gut Health No Chicken Smash Burgers, suitable for pan frying, grilling or air frying. A Tex Mex flavour, crafted with tomato salsa, black bean and green jalapenos, is available alongside a BBQ flavour made with Korean seasoning, and a classic Chargrilled option. Meanwhile, the No Chicken & Black Pepper sausages and Salt & Pepper No Chicken Kebabs provide additional high-protein and fibre-rich alt-meat options. In the cheese section, a new Baking Bert product offers a Camembert-style alternative that can be enjoyed hot or cold, while the Soft Spread with Garlic & Herbs can be enjoyed on toast, paired with vegetables or as a dip. The retailer said its new cheese offerings are perfect for enjoying as part of a vegan savoury board, with its brand-new charcuterie-style Peppered No Salami, No Pepperoni and No Chorizo slices. Aldi’s Veganuary range is available in-store now. #Aldi #UK

This has announced a new partnership with Swedish furniture giant IKEA, which sees the plant-based food brand’s This Isn’t Pork Sausages product become available at 19 IKEA restaurants across the UK. This’ pea protein-based sausages are available as part of IKEA’s new Veggie Sausage & Mash meal. The dish features three This Isn’t Pork Sausages served alongside creamy mashed potatoes, a leek and cabbage mix and gravy, priced at £4.95. The new offering is available now at select IKEA stores. It follows two NPD launches from This earlier this month – a chilled plant-based chicken Kyiv, and frozen chicken wings. Mark Cuddigan, CEO of This, commented: “We're thrilled to partner with IKEA to bring our sausages to even more people – two purpose-driven brands working together to serve great food”. To hear more about This, its new product launches for 2025 and its brand refresh with a new veg-led focus on the horizon, check out our exclusive chat with CEO Cuddigan as part of our Veganuary Sessions podcast series.