A new report, commissioned by plant-based food company Oddlygood Group, has found that over half (53%) of consumers who have stopped drinking plant-based drinks in the past year would be likely to return. ' The Plant-Based Glass Ceiling Report ,' compiled following a survey of 2,000 consumers, showed that as many as 62% of lapsed consumers still feel positive about the category, suggesting an opportunity for growth. Oddlygood Group – headquartered in Finland and owner of plant-based brands Oddlygood and Rude Health – commissioned the report to identify growth in a ‘stagnating’ market for plant-based drinks, which has fallen 0.8% value in the past year according to NIQ data. It surveyed three consumer groups: non-users of plant-based drinks, lapsed users, and low users. The results uncovered a strong opportunity among lapsed users who have stopped drinking plant-based beverages within the last year. This group is predominantly young – 49% are under 35 years old – and over half (58%) said they feel confident in understanding the health benefits of plant-based drinks. However, clearer and accredited on-pack health information was named as the top factor that would persuade this group to return to the category (28%), suggesting an opportunity to regain their loyalty through meeting these needs. This was followed by improving taste (26%) and price (26%). Low users showed similar motivations. Clear, accredited health information was named as the top factor that would boost consumption (33%), followed by confidence that the drinks contain natural ingredients (27%). Among non-users, the top factor that would persuade them to try plant-based drinks was taste (22%) followed by price (19%). These consumers would be most likely to try a coconut drink (13%) over the more popular oat and other variants. Oddlygood noted that this could represent an untapped entry point into the dairy-free category, with Rude Health already seeing significant growth in this area. Its organic coconut drink is now the brand’s top-selling SKU and number one coconut SKU in the category, according to NIQ. In yogurt alternatives and desserts, taste and health perceptions are key barriers. Quality emerged as a bigger challenge than with drinks: for lapsed users, it was identified as the single largest barrier. Over one-fifth (22%) of lapsed users feel they are paying more for an inferior product in this category, while 21% believe plant-based varieties taste artificial and a similar share (22%) believe they are too bland. These figures suggest that addressing quality perceptions will be key to wining back lapsed users and driving market growth. Niko Vuorenmaa, CEO of Oddlygood Group, commented on the findings: “One of the biggest growth opportunities for plant-based drinks, ‘gurts’ and desserts lies with the many consumers who don’t yet choose them – and those who have recently lapsed. To unlock this, we need to understand what holds them back and what will inspire them to try again.” He added: “Real growth won’t come from preaching to the converted, but from engaging the consumers outside the category – this report is about exploring how we as one of Europe’s largest plant-based challengers can do this and how the category needs to evolve”. Oddlygood acquired Rude Health in October last year , expanding the company’s presence in the UK market. The Finnish alt-dairy specialist was launched by dairy company Valio in 2018 and became a spin-off in 2021, offering a range of oat, soy and almond drinks as well as alternatives to cheese, yogurts, cooking products and desserts. Following its success in the Nordics, the company launched in the UK in June 2023, which it now sees as a key territory for its brands.

Honestly Tasty has today (18 September 2025) announced its acquisition of fellow UK artisan vegan cheese brand La Fauxmagerie. La Fauxmagerie was founded in 2019 by Rachel and Charlotte Stevens. The brand, which offers a range of artisan dairy-free cheeses made with 100% plant-based ingredients, is based in London. Prior to the acquisition, its range was available from the Cheese Cellar – a wine and cheese restaurant located in the basement of vegan restaurant Purezza in Camden, London – as well as through a retail partnership with British supermarket Waitrose. Purezza acquired a majority stake in La Fauxmagerie as part of a merger deal in 2023. Honestly Tasty, founded in 2018 by Mike and Beth Moore, will now take full ownership of the La Fauxmagerie brand, driving product innovation and expanding its availability. The company has been making La Fauxmagerie cheeses for over a year, and will now move from production partner to parent company of the brand. A new dedicated online store will be opened for La Fauxmagerie, while its previous website will become Saporia: a broader plant-based marketplace platform offering a wider range of products. Tim Barclay, founder of Saporia, said: “La Fauxmagerie’s store was pioneering, but Saporia takes things further – we’re not just a cheesemonger, we are a full marketplace that celebrates the best plant-based flavours from around the world.” La Fauxmagerie’s core range will remain the same, but Honestly Tasty said it plans to introduce exciting new cheeses into the range following the acquisition. Mike Moore commented: “Taking full ownership means we can innovate, expand the range and keep the exceptional quality and craftsmanship that people love”. Co-founder Beth added: “We’re dedicated to bringing more choice, innovation and artisan quality to plant-based cheese fans everywhere. This acquisition is about nurturing La Fauxmagerie’s legacy while growing its reach for years to come.” The financial terms of the deal were not disclosed.

Heinz is set to launch of a new range of bean and pulse-based meal pouches, designed to cater to the growing consumer demand for convenient, nutritious and flavourful meal options. The new meal pouches, which are ready to eat in just 90 seconds, include three distinct flavours: Chilli Black Beanz, Curry Chickpeaz and Tomato Cannellini Beanz. Each pouch is crafted from natural, plant-based ingredients, contains no artificial flavours and is low in sugar while being a source of protein and fibre. Additionally, each serving contributes at least one portion towards the recommended five-a-day fruit and vegetable intake. Chilli Black Beanz:  This dish features hearty black beans simmered in a smoky chipotle sauce, ideal for pairing with rice or tacos for a quick, Mexican-inspired meal. Curry Chickpeaz:  Mildly spiced chickpeas combined with spinach in a coconut curry sauce offer a flavourful option that can be served with rice or naan for an easy curry night. Tomato Cannellini Beanz:  Cannellini beans in an Italian-inspired tomato and garlic sauce, making them a good accompaniment to fresh sourdough, perfect for a modern twist on traditional beans on toast. Heinz's new range aims to meet the needs of busy consumers who seek both convenience and taste. "Combining our years of beans expertise with consumer cravings for adventurous recipes and world foods, our new range takes everything people love about beans – taste, convenience, comfort – and serves them up in new, delicious ways," said Alessandra de Dreuille, director of meals at Heinz. The launch comes at a time when the global consumption of beans and pulses has surged by 30% over the past decade, driven largely by changing eating habits. According to recent surveys, 63% of UK consumers express a desire to eat healthier, 61% are reducing their meat intake and 49% are looking to increase their protein consumption. Despite this growing interest, UK consumption of beans remains relatively low, with the average consumer consuming only 28g per day. Additionally, adventurous flavour trends are gaining momentum, with cuisines such as Mexican, Italian and Indian leading the way in UK kitchens. This trend presents a opportunity for brands like Heinz to innovate and capture the attention of health-conscious consumers seeking diverse meal options. Heinz Beanz Meal pouches are now available in Sainsbury’s stores nationwide and online via Ocado, with a recommended retail price of £2.50.

Health food brand Whitworths has unveiled what it claims is a first for the UK market: a minimally processed meat-free mince, made with just three natural ingredients. Now available via Ocado for £3.20 per 200g, the mince aims to meet the growing consumer demand for less processed, nutrient-dense plant-based alternatives. While many currently available meat alternatives fall into the ultra-processed foods (UPF) category, Whitworths’ Nutty Kitchen Supermince is minimally processed and made from simply walnuts, lentils and red quinoa. According to the brand, the Supermince provides a naturally meaty texture while offering a wholesome and clean label alternative to meat alternatives that contain artificial additives and long ingredients lists. The category has been subject to significant scrutiny from consumers over the UPF issue in recent years. Whitworths’ entry into the meat alternatives category reflects a broader strategy for the company to leverage its expertise in nuts, pulses and seeds to bring more accessible and nutritious innovations to British retailers. The product is available in Original, plus three flavour options: Mexican, Italian and Indian. Each flavoured option is blended with herbs and spices, designed to work across a range of classic recipes, from spaghetti Bolognese to chilli and tacos. It can be cooked in the same way as traditional mince, and is high in fibre, helping to address the UK’s fibre gap – most adults currently consume only two-thirds of the recommended daily intake. The walnuts and lentils also provide a good source of plant-based protein. Additionally, walnuts are known to contribute to cardiovascular and heart health, further boosting the product’s health credentials. Phil Gowland, commercial director at Whitworths, said: “We know shoppers are increasingly frustrated with plant-based products that feel over-processed or fall short on taste and texture”. He added: “Whitworths Nutty Kitchen Supermince is different. It’s simple, unprocessed, natural and bursting with essential nutrients we all need on a daily basis whilst still delivering that meaty texture people love”. The brand believes the product could help ‘reinvigorate’ the plant-based meat category by appealing to flexitarians and health-conscious shoppers as well as vegetarians and vegans.

Estonian food-tech start-up Äio has announced the successful completion of its first full-scale production run of its sustainable yeast-based oil, reaching a volume of 1 tonne. This volume represents a 300-fold increase from the company’s laboratory capabilities. The production run, completed between late 2024 and mid-2025, marks a key milestone in Äio’s mission to address the growing demand for more natural, sustainable alternatives to environmentally polluting and potentially harmful food ingredients. The start-up uses biomass and precision fermentation to transform industrial side streams into nutrient-rich oils and fats. Its encapsulated oil is high in protein, fibre and functional lipids, offering a nutritious and sustainable alternative to ingredients such as palm and coconut oil, eggs and even cocoa powder. In food applications, the yeast-based oil can deliver a natural umami flavour and versatile texture profile, enabling its use in a wide range of products such as plant-based meat and confectionery. Reports indicate that palm oil cultivation drives approximately 10% of global deforestation. Additionally, the World Wildlife Fund reported that current food production systems have contributed to a 70% decline in terrestrial biodiversity since 1970, highlighting the need for solutions that can reduce the sector’s environmental footprint. Nemailla Bonturi, Äio’s CEO and co-founder, said: “As a scientist, I’ve been developing this fermentation process since 2013. Seeing something that I started in a small lab in Brazil now being produced at this scale in Europe is incredibly rewarding.” Bonturi added: “This first tonne is the first of many to come, and crucially, it proves our process can scale beyond pilot settings and validates the commercial potential we’re working toward”. The company is now preparing for its next major goal: establishing a commercial production facility capable of producing 2,000 tonnes annually. Äio has completed pre-engineering concept work for this and is now developing partnerships with companies involving feedstock supply, distribution and off-take agreements. Äio has begun sharing product samples with manufacturers in both food and personal care, and plans to launch a fundraising round by late 2026 to accelerate its expansion within the alt-fats and oils market. Martin Mets, CFO at Äio, revealed that the company has already reduced its unit costs by 80% in recent years, through scale and optimisation, and expects to see a similar cost reduction curve continue in the years ahead. Bonturi commented: “The fundamental economics have shifted. Five years ago, sustainable alternatives carried a significant price premium. Today, supply chain disruptions and regulatory pressures have created conditions where precision fermentation can achieve cost parity with conventional oils while eliminating environmental and ethical concerns.” “For manufacturers, ecologically conscious ingredients are no longer a ‘nice-to-have,’ they’re a necessity… We’re now showing that the commercial viability for plant-based alternatives to traditional oils is very real.”

UK-based nut butter brand, Pip & Nut, is expanding its product portfolio with the launch of its first-ever Protein Bars, set to hit the market in mid-September. This move marks the brand's entry into the protein snack category, catering to the increasing consumer demand for nutritious, on-the-go options. The new Protein Bars feature a blend of crispy pieces, roasted nuts and a decadent nut butter caramel, delivering 10g of nut-sourced protein in each bar. Available in three flavours – Peanut Butter, Caramel Almond and Dark Chocolate Peanut – these bars are designed to provide a wholesome pick-me-up for busy lifestyles, whether for a post-workout boost or a satisfying snack during a hectic day. Pip & Nut has positioned these Protein Bars as a healthier alternative to existing products in the market, which often contain artificial ingredients or lack flavour. Each bar is crafted with real ingredients, ensuring that consumers receive both taste and nutrition without compromise. Staying true to its brand ethos, Pip & Nut emphasises the use of premium ingredients. The peanut butters are sourced from single-origin Argentinian peanuts, while the almond butters come from Californian almonds known for their naturally sweet flavour. Importantly, the bars are palm oil-free, aligning with the growing consumer preference for sustainable and ethically sourced products. Pip & Nut’s Protein Bars will retail for £1.95 each and £3.95 for a multipack of three. Now available on Amazon and Ocado, they will also be sold through the brand’s website starting September 24. Founder Pippa Murray said: “We’re here to change that standard for good – and natural nuttiness is the key”. With the growing trend towards health-conscious snacking, Pip & Nut aims to establish itself as a formidable player in the protein bar segment. The brand's recent success with its Stuffed Oat Bars demonstrates its capability to innovate within the snack category, and the introduction of Protein Bars is expected to further solidify its market position.

Oat milk brand Oatly is rolling out a limited-edition hot cocoa oat milk product in the US ahead of the festive season. The drink will be found in the chilled aisle, designed to be heated up and served warm at home. It will launch in 32 fl oz cartons at Whole Foods Market stores nationwide on 1 November 2025. According to the brand, the drink is ‘chocolatey and creamy,’ made from glyphosate-residue-free oats. It is certified gluten-free and non-GMO as well as plant-based, and contains vitamins A, D, B12 and beta-glucans (the soluble fibre in oats). This latest US launch follows the Swedish brand’s recent introduction of its Matcha Latte Oat Drink into UK retail , responding to increasing interest in the trendy Japanese tea powder among British consumers. Oatly’s hot cocoa drink is one of many recent F&B innovations announced for the festive season as brands begin to prepare their seasonal line-ups. UK dairy-free chocolate brand Nomo revealed its 2025 Christmas line-up earlier this month , featuring several new additions alongside returning seasonal chocolate favourites.

Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications. The start-up said its new solution can reduce costs, decrease reliance on instable egg supplies and simplify formulations, streamlining production while responding to the evolving demands of today’s consumers. Currently, the baking industry relies heavily on eggs to achieve the structure and texture consumers expect. However, recent avian flu outbreaks in the US and EU have led to significant egg shortages, straining supply chains and triggering fluctuating egg prices. This has resulted in growing cost pressures for manufacturers as well as sparking food safety concerns. These challenges have spurred innovation in cost-effective and nutritious egg alternative ingredients across the food industry, with bakers seeking solutions that can match the performance of egg in products such as pound cakes, sponge cakes, brioches, pancakes, pre-made cake mixes and more. © DiTales Studio According to Meala, its IP-protected technology provides ‘exceptional’ functionality across a range of sweet and savoury food applications. This is due to its gelling, binding, foaming, water-holding and emulsification functions. The pea protein ingredient is clean label and free from common allergens. Meala said it has already attracted significant interest from CPG bakery manufacturers and commercial cake mix producers supplying both retailers and bakeries. Hadar Ekhoiz-Razmovich, CEO and co-founder of Meala FoodTech, commented: “Replacing egg with a single, high-performance ingredient that can deliver the desired rise and lightness prized in bakery products is highly challenging”. She noted that the product can easily be integrated into any food production line at low inclusion levels and reduce production costs for manufacturers. Meala recently formed a strategic partnership with DSM-Firmenich  to launch a texturizing pea protein for use in plant-based meat alternative applications, suitable for replacing modified binders and catering to increased demand for cleaner labels in the category. Top image: © DiTales Studio

UK plant-based brand This has expanded its portfolio with the launch of three new products: This Isn’t Beef Pastrami, Super Veg Protein Bites and Super Superfood Breaded Pieces. The new innovations further diversify This’ portfolio after the brand expanded beyond meat imitation products and into a more whole food-based arena with the launch of its This Is Super Superfood line earlier this year. Within it’s classic ‘This Isn’t’ meat alternatives range, This Isn’t Beef Pastrami is a new, ready-to-eat, chilled product emulating the smoky, rich flavour and tender texture of traditional pastrami slices. The product is high in protein and provides a source of fibre, launching at £2.95 per 70g pack from today (15 September) in Morrisons, and in Sainsbury’s from 28 September. Elsewhere, new to the Superfood range is This Is Super Veg Protein Bites, launching into the frozen aisle at Tesco from today. The ready-to-cook protein bites are made from pea, lemon and basil, coated in a crispy multigrain crumb. They are low in saturated fat and provide a more veg-forward option, catering to demand for more wholesome meat-free products. They are priced at £3.50 per 240g pack. Also debuting in the Superfood range is This Is Super Superfood Breaded Pieces, available from Sainsbury’s from today, priced at £3.95 per 180g. They are made from shiitake mushrooms, broad bean protein and seeds, coated in a multigrain breading, designed to be added to dishes like curries, stir-fries, pasta or salads. The pieces are naturally high in iron, omega-3, protein and fibre, and contain 100% natural ingredients. Mark Cuddigan, CEO of This, said: “Our goal has always been to create delicious and nutritious plant-based products, and with our new Pastrami, Super Veg bites and breaded Super Superfood, we’re giving foodies new options”.

Japanese food group Calbee has acquired a majority stake of 58% in Hodo, a US-based producer of tofu and other plant-based foods. The acquisition marks Calbee’s entry into the US plant-based market, aiming to accelerate the growth of its international Health and Food businesses. As part of the initiative, Japanese tofu manufacturer Sagamiya Foods will also acquire a 10% stake in Hodo. Founded in 2004 and headquartered in Oakland, California, Hodo produces tofu, yuba and other plant-based products made with organic, non-GMO soybeans. Its unique production method preserves tofu’s authentic flavour while maintaining a firm texture, allowing the tofu to hold up well during cooking. The deal is part of Calbee’s ‘Change 2025’ three-year transformation plan, initiated in February 2023. The strategy identifies overseas expansion as a key pillar of growth for the business, with the US being a key target market. The Food and Health business, which focuses on developing business models that promote healthy lifestyles, is another pillar of growth. Makoto Ehara, CEO of Calbee, commented: “As demand for sustainable foods grows, tofu is increasingly valued by health-conscious consumers. With its high plant-based protein content and minimal processing, tofu is drawing particular attention in the US market, where health and environmental concerns are driving growth.” He added: “The addition of Hodo to the Calbee Group marks an important step in strengthening our Health and Food businesses as well as expanding our global presence”. Sagamiya will offer technical support to help promote and expand tofu culture in the US. The company builds on the traditions of tofu-making to continuously develop new products, with ambitions to accelerate a new tofu market that blends tradition and innovation. Sagamiya aims to preserve Japan’s rich cultural heritage in tofu craftsmanship while also shaping future growth in the industry.

Protein Industries Canada, Maia Farms and Phytokana Ingredients are collaborating on a CAD 32.5 million (approx. $23.5 million) project to turn Canadian-grown fava beans into nutritious, sustainable ingredients for plant-based foods. Of the $23.5 million being invested, $18.7 million will come from the industry partners and $4.7 million will come from Protein Industries Canada. The project brings together Canadian farmers, processors and food-tech innovators to strengthen the country’s value chain for fava beans while bringing new products to global consumers. Phytokana, a start-up based in Alberta, will use its proprietary technology – which avoids heat and chemicals – to process novel fava varieties into protein concentrate, starch flour and fava flour with improved taste, texture and nutrition. These ingredients will retain their natural functionality, making them ideal for use in dairy alternatives, plant-based meats and other food products. The company is in the process of securing funding to construct and commission a fully automated, 30,000 metric tonne per year dry fractionation processing facility. The site will be built near Strathmore, Alberta, enabling Phytokana to meet growing global demand. Chris Theal, president and CEO of Phytokana, said: “Our native functionality and superior sensory fava ingredients are the culmination of research and innovation in collaboration with some of the world’s leading food and beverage companies”. “This contribution from Protein Industries Canada primarily supports the direct investment into our custom-designed process flow, overlain with automation and advanced predictive process controls that serve to deliver value-added, sustainable and consistent quality food ingredients to global markets.” Maia Farms, a food-tech company based in Vancouver, uses fermentation to upcycle flours into high-value fermented mushroom proteins with enhanced digestibility and functional properties. Through the project, Phytokana will supply Maia Farms with fava ingredients, which Maia Farms will then use to create new mycelium-based ingredient solutions. Gavin Schneider, Maia Farms’ CEO, commented: “Maia has established commercial partnerships from coast to coast, building the infrastructure to establish Canada as a leader in mushroom-based protein ingredients and fermentation technology”. “With the support of Protein Industries Canada, Maia will further advance its biomass fermentation technology, upcycling Phytokana’s fava ingredients into value-added, sustainable ingredients.”

Momo Kombucha, a B Corp-certified brand known for its small-batch, artisan kombucha brewed at New Covent Garden Market, has successfully raised £2 million in its largest funding round to date. This latest investment boosts Momo's total funding to £4.5 million since its inception in 2018, positioning the brand to capitalise on the burgeoning UK kombucha market. The kombucha sector is experiencing significant growth, driven by increasing consumer interest in gut health, low-sugar alternatives, and non-alcoholic beverages. Momo’s commitment to quality and innovative flavour profiles has positioned it as a front-runner in this expanding market. Over the past four years, the company has demonstrated consistent revenue growth, doubling its income annually and achieving top sales rankings on platforms like Ocado. The recent £2 million funding round, supported by 24 angel investors including Jez Galaun, co-founder of Brixton Brewery, will be used to enhance production capacity through a larger brewery facility and new equipment. Following this round, co-founders Josh and Lisa Puddle retain a combined 57% ownership of the business, underscoring their commitment to its future direction. This funding comes on the heels of a landmark year for Momo, which has secured its first supermarket listing with Booths while maintaining established relationships with major retailers such as Ocado, Nando's and Gail's bakery. Josh Puddle expressed gratitude for the support from investors, many of whom are also loyal customers: “This is by far our largest fundraise to date, and I’m deeply grateful to the individuals who backed us. Their support is a real testament to the strength of the community around Momo.” The funds will significantly scale production capacity, which has been a limiting factor since the brand's launch, and continue to enhance the quality of its kombucha offerings. Momo uses high-quality ingredients and artisan brewing methods, utilising organic teas and slow-pressed juices. The brand's commitment to producing raw, unfiltered kombucha not only enhances flavour but also maximises health benefits, appealing to health-conscious consumers. The company plans to announce additional product formats and flavours in the coming months.