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, launched for Veganuary 2025. The pieces are designed to be versatile and can be used as a base ingredient for dishes such as curries, stir fries and salads. Riley commented: “As the leading brand in tofu pieces, with our marinated and hoisin tofu worth £4.5 million, we’re confident this latest addition will drive the range to the next level. Cauldron’s Tofu Pieces are perfect for consumers who need convenient and delicious mid-week meals, packed with protein.” The tofu pieces are now rolling out in Asda and Morrisons stores, expanding to Waitrose in the spring. They are priced at £2.75 per 160g. #CauldronFoods #UK

German food-tech start-up Formo has received a €35m loan from the European Investment Bank (EIB), to accelerate the production of its animal-free cheese products. The EIB quasi-equity debt loan will enable Formo to further develop and scale its fermentation processes for producing alt-dairy and egg-based products. Founded in Berlin, Germany, in 2019, Formo uses micro-fermentation and precision fermentation technologies to create its products. Micro-fermentation involves using naturally occurring microorganisms, such as Formo’s Koji mushrooms, to produce tasteless proteins without modifying the microorganism itself. Formo’s work in precision fermentation has also enabled it to develop biodentical milk proteins, particularly caseins, with good melting properties. It combines traditional fermentation with the latest synthetic biotechnologies to produce these caseins efficiently and on an industrial scale. Formo is currently undergoing the approval process for marketing its precision fermentation products in the US. It is also working toward conducting the regulatory process in its European home market. As a first step, Formo has already launched its micro-fermentation product line, with several flavours of its Frischhain product distributed via Metro and Rewe supermarkets in Germany and Austria since September 2024. Other cheese alternatives, such as Greek feta and blue cheese, are currently in the scaling process alongside a scrambled egg substitute and baked goods. Raffael Wohlgensinger, founder of Formo, said: “We are very pleased that the EIB is confident of the strength and scalability of our innovation. We want to show that innovative European companies can move from smart ideas to scaling up and successfully marketing their technologies.” He added: “We also know that fermentation processes will make a decisive contribution to the resilience of the European food system. This financing sends a strong signal across Europe and confirms our strategy.” The EIB loan is supported by the InvestEU programme, expected to unlock €372 billion of additional investment in new technologies by 2027. It follows Formo’s successful €61 million Series B funding round in September 2024, bringing the company’s total funding to over €135 million. #Formo #EIB #Germany

The Compleat Food Group’s meat alternatives brand, Squeaky Bean, has launched two products in the UK that it claims are ‘market-firsts’: ready-to-eat Tofu Slices, and a fermented rye Super Grain & Vegetable Burger. Launching for Veganuary, 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. Yvonne Adam, chief marketing officer at the Compleat Food Group, said: “Our first-ever Tofu Slices are set to shake up the market and draw in new shoppers, tapping into the tofu and tempeh sub-category which has grown by 10% this year. The Super Grain & Vegetable Burger is another exciting milestone for us as our first burger and the market’s first to use fermented rye grains.” She added: “Both products deliver on our commitment to exceptional taste, texture and convenience while helping to drive growth within the chilled meat-free category”. #SqueakyBean #UK

Lidl has become the first major retailer to use the Vegetarian Society's new Plant-Based trademark on its own-label Vemondo Plant! range. The new Plant-Based trademark is designed to be the ‘gold standard of plant-based accreditation,’ aiming to provide manufacturers and customers with the labelling and product checking assurances they seek. Products certified to use this trademark must contain no animal ingredients while also having a ‘key plant-based characteristic’. It was developed with consultants after a year-long review of case law and the wider industry. Vanessa Brown, the Vegetarian Society’s head of trademarks, said that developments in the marketplace have seen consumers looking for different terminology. She commented: “Customers are looking for reassurance from an easy-to-read label and will be able to see the Plant-Based Trademark on products in Lidl stores soon”. “‘Plant-Based' is a term that resonates with them, and manufacturers too. The Vegetarian Society offers third-party checking, registration and trademark services for products that meet the plant-based criteria, and companies who would like to use plant-based terminology, to give customers the confidence to make informed purchases.” Including this newest addition, launched in November 2024, the Vegetarian Society now offers three trademarks – for plant-based, vegetarian and vegan products – which can be found on thousands of products in shops all over the UK, EU, US and other countries. #Lidl #TheVegetarianSociety #Labelling

Visitor registration has opened for Food, Drink & Hospitality Week 2025 , an event which brings together professionals from across the food, drink and hospitality sectors. Taking place on 17-19 March 2025 at Excel London, Food, Drink & Hospitality Week offers an unparalleled opportunity to network, discover innovation and gain invaluable industry insights.  Food, Drink & Hospitality Week comprises five events: IFE  With over four decades of excellence, IFE serves as a cornerstone event for food and drink professionals, connecting buyers from retail, hospitality and wholesale with innovative suppliers. From the Start-up Market – a showcase of entrepreneurial brands – to the lively New Products Tasting Theatre, the show highlights the future of food through interactive content and live pitches.    IFE's ambassador Kerri Fidler, head of portfolio for Food for Later at Greencore, emphasises the show’s significance: "IFE is one of the key events in the food industry calendar – not only to bring together conversations but share learning and new innovation. It’s great to be part of this and make a difference across the food industry."    With exhibitors representing over 50 countries, IFE provides unparalleled opportunities to discover the best UK brands and global suppliers, alongside expert insights on the Future Food Stage.    IFE 2025 will also see the return of the World Food Innovation Awards, in partnership with FoodBev Media, where brands are recognised in diverse range of categories including Artisan Product, Drink Innovation and New/Start-up Business.  IFE Manufacturing  IFE Manufacturing is a hub for innovation, catering to the specific needs of manufacturers, co-packers and food and drink developers. Attendees can engage with the latest sustainable packaging solutions, ethical ingredient brands and state-of-the-art processing technologies.    This year, the show will once again host the IFE Manufacturing Ingredients Awards, in partnership with the Institute of Food Science & Technology (IFST), to celebrate ground-breaking ingredient innovations that are shaping the future of the sector. IFST's CEO, Craig Leadley, adds: “IFST is delighted to partner again in 2025 with IFE Manufacturing to showcase and celebrate the pioneering ingredient innovators driving improvements in food manufacturing.    “In 2024, we saw a highly successful launch of the awards with a great number of high-quality entries across the five initial judging categories. We can’t wait to see what ingredients producers have been working on to produce exciting innovative and sustainable products to enhance nutrition and food quality.”    HRC    HRC, the UK’s leading event for hospitality and foodservice, returns in 2025 with an expanded offering, including a new Pizza & Pasta section, and a focus on the latest in design, hospitality technology and professional kitchens. Plus, the Vision Stage and TechX stage will host dynamic discussions on trends, best practices and technological innovations and sessions conceived by industry partners such as Tech on Toast and Peach.     Robert Richardson, CEO of the Institute of Hospitality, highlights the value of the event, commenting: "HRC's importance cannot be overstated. It is a gathering of the best and brightest in the hospitality industry, a chance to celebrate our shared successes, address our common challenges and shape the future of our field."    This year’s event will see the return of popular feature area Chef HQ, in partnership with Chef Publishing, which plays host to a wide range of chef demos, interviews and networking opportunities.     With countless networking opportunities and inspiring presentations, HRC remains the go-to destination for hospitality professionals to discover industry-leading products and services.     The 2025 edition will see the return of the World Catering Technology Awards, in partnership with FoodBev Media, which recognise technology innovators in the food and beverage industry and celebrate the cutting-edge technologies and revolutionary solutions that are transforming the catering sector. The Pub Show    The Pub Show is the UK’s only trade show dedicated exclusively to pubs and bars, offering visitors a dynamic programme of events and discussions. Highlights include the lively Beer Garden and The Pub Stage, which will be packed with insightful seminars and actionable case studies from leading pub operators. This year, The Pub Show has confirmed two key association partnerships in the form of the British Institute of Innkeeping (BII) and the British Beer & Pub Association.     Steve Alton, CEO of the BII, says: "For anyone in the industry, taking time out of your business to network, attend panel discussions and source new suppliers is a must. The Pub Show provides the perfect opportunity to access all of this and more in one place."    From new product tastings to insights on industry challenges, The Pub Show ensures attendees will leave with actionable ideas to transform their businesses.  International Salon Culinaire    International Salon Culinaire will host over 100 live competitions showcasing exceptional talent from chefs across the UK. Highlights include live theatre challenges and displays of creativity that make this competition a must-see for culinary enthusiasts. Nick Vadis, culinary director at Headline Sponsor Compass Group UK & Ireland and chef ambassador to the NHS Supply Chain, says: “International Salon Culinaire is an incredibly valuable chance for chefs to expand their skillset, demonstrate their creativity and resourcefulness, and connect with industry peers."   “The competition has been fantastic for chefs across Compass Group who have been able to stand out from the crowd and embrace new opportunities within the business. I can’t wait to see what this year’s competitors bring to the table.” Don’t miss out on your chance to be a part of the UK’s biggest celebration of innovation in food, drink and hospitality on 17-19 March 2025 at Excel London. To find out more about everything happening as part of Food, Drink & Hospitality Week, and to register for your complimentary trade ticket, visit our website here .

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. Axel Katalan, founder of Julienne Bruno, said: “After over two years of development, led by our head of product development, Albert Adrià, we’re thrilled to bring something entirely new to the dairy-free category – offering the same versatility and elegance, but crafted with soy beans”. He explained that the product was named Mozzafiore Pearls out of “respect for Italian cheesemaking heritage, not to replicate mozzarella but to continue the tradition of creativity it represents”. “Mozzarella pearls were once a new idea themselves,” Katalan continued. “‘Fiore,’ meaning bloom in Italian, reflects the product’s delicate nature, while ‘Mozza’ honours the craft of hand-stretching curds, a technique mirrored in our batch-made process. Together, the name celebrates a continuation of cheese craftsmanship and its rich tradition.” Julienne Bruno’s Mozzafiore Pearls are available exclusively through Whole Foods Market UK (Kensington and Piccadilly stores, London) from 9 January, priced at £3.95. #JulienneBruno #UK

Welcome to The Plant Base's Veganuary Sessions podcast series, returning for January 2025 in celebration of the annual Veganuary movement. Melissa Bradshaw, editor of The Plant Base, hosts this special themed series featuring conversations with special guests from across the plant-based food and beverage industry. In our first episode of the year, Melissa speaks with Mark Cuddigan, CEO of British meat alternatives brand, This. They discuss what the plant-based food and beverage industry needs, where the opportunities are, and what's next for This as it starts the year with a brand refresh and exciting new project in the pipeline... The Plant Base's Melissa Bradshaw was joined at This HQ by Mark Cuddigan, CEO – and the company's delightfully fluffy office companion, Dandelion! #This #UK

US-based wellness and dietary supplement company, Safety Shot, has announced plans to acquire plant-based energy drink company Yerbaé Brands. The deal will merge Safety Shot’s wellness-focused products with Yerbaé’s plant-based energy drinks, which reported $12 million in revenue in 2023. The companies aim to capitalise on the growing demand for functional beverages and position themselves for accelerated growth in the market. Under the arrangement agreement, Safety Shot will acquire all outstanding Yerbaé shares, including those issued through the settlement of performance and restricted share units, in exchange for 20 million Safety Shot common shares. The acquisition values Yerbaé at $15.2 million in equity and $19.7 million in enterprise value. After the transaction, Safety Shot shareholders will hold approximately 75.8% of the combined company, with Yerbaé shareholders owning 24.2%. Founded in 2017 by Todd and Karrie Gibson, Yerbaé produces plant-based energy drinks for health-conscious consumers seeking alternatives to traditional options. Yerbaé’s products are compatible with non-GMO, keto, vegan, kosher, paleo and gluten-free diets. John Gulyas, chairman of Safety Shot, said: “We believe that this acquisition could be a significant revenue catalyst for Safety Shot on top of an expected revenue growth rate of 50% expected in Q4, versus Q3. We believe Yerbaé’s impressive growth and established presence in the plant-based beverage market, generating approximately $12 million in revenue in fiscal year 2023, could be instrumental in driving our potential growth.” Todd Gibson, CEO of Yerbaé, added: “We are thrilled to join forces with Safety Shot and leverage their expertise and resources to potentially accelerate our growth. We believe that the transaction will provide us with access to new distribution channels, expanded marketing capabilities, and valuable synergies that will look to benefit both brands.” If the transaction is completed, Safety Shot will gain immediate access to Yerbaé’s established retail partnerships, including major grocery, convenience and speciality store channels, which could drive faster product placement and increased consumer adoption. Following the deal’s closure, Safety Shot’s leadership team will maintain its position, while Yerbaé’s team will take on secondary management roles. Top image: © Yerbae

Standing Ovation, a French biotech company specialising in alternative proteins through precision fermentation, has announced a strategic partnership with Ajinomoto Foods Europe (AFE). This collaboration aims to leverage AFE's industrial fermentation expertise to produce milk proteins, particularly caseins, at its biomanufacturing facility in Nesle, France. The partnership highlights a growing trend in the food industry towards sustainable protein sources. Casein, the primary protein found in milk, is essential for creating a variety of dairy products such as cheese, ice cream and yogurt. Standing Ovation has developed Advanced Casein, an animal-free casein powder that maintains the functional and sensory properties of traditional dairy proteins while significantly reducing environmental impacts. Since its inception in 2020, Standing Ovation has positioned itself as a leader in fermentative casein production, aligning with broader goals of food sovereignty in France. The partnership with AFE, which has over 50 years of experience in industrial fermentation and is part of the Japanese Ajinomoto Group, is expected to enhance Standing Ovation's capacity to meet the increasing demand for sustainable dairy alternatives. AFE's facility in northern France is strategically located near Standing Ovation's key customers in the dairy sector, facilitating efficient supply chain operations. The Nesle site uses local raw materials and renewable energy sources, underscoring both companies' commitment to sustainable manufacturing. By combining Standing Ovation's patented fermentation technology with AFE's industrial biotechnology capabilities, the partnership aims to produce high-quality, fermentation-enabled caseins without reliance on animal breeding. Hiroshi Kaneko, president of Ajinomoto Foods Europe, said: "We are delighted to partner with Standing Ovation, as our shared commitment to creating economic, sustainable and social impact is deeply rooted in both our organisations. With food innovation at the heart of Ajinomoto Group's legacy, we are eager to leverage our expertise in precision fermentation to support their large-scale manufacturing efforts.” Ajinomoto Foods Europe is recognised for its biomanufacturing capabilities and production of specialty food ingredients, including amino acids. The company's facility in Nesle is equipped with advanced bioreactors and extensive downstream processing capabilities, positioning them as a formidable player in the industrial biotechnology space. Standing Ovation plans to commercialize its Advanced Casein in the US by 2025, aiming to establish itself as a global leader in the transformation of food production and environmental sustainability. #StandingOvation #Ajinomoto #altprotein #precisionfermentation #France

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. ‘Superfood’ is a term that is commonly used to refer to a category of nutrient-rich foods considered to be especially beneficial for health and wellbeing, typically high in vitamins, minerals and antioxidants. Moving Mountains’ Superfood 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. This means just one portion of a Moving Mountains Superfood burger, for example, would provide consumers with nearly half of the plant points recommended for the entire week. 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. Eleanor Faragher-Siddall, marketing manager at Moving Mountains Foods, said: “We looked at the changing industry climate and shifting market trends and saw a clear demand for healthier, convenient and nutrient-rich, plant based alternatives”. “The products that you see today with our new Superfood range are the result of two years of hard work by our team to deliver on these goals, whilst also not compromising on nutrition and great taste. It’s never been easier to supercharge your plate than with our Superfood products.” The Moving Mountains Superfood range is available from this month via UK wholesale food supplier Brakes. #MovingMountains #UK

The Good Food Institute (GFI) has outlined its ongoing commitment to advancing protein innovation, emphasising the importance of core values and a collaborative global network as driving forces behind its mission in the food and beverage sector. In a recent article on the GFI's website, the company's CEO Ilya Sheyman, articulated the organisation’s strategic focus for 2025, highlighting the urgent need for alternative protein solutions amid rising global demand for meat. "As we all start a new year, I’m struck by the power of core values in pulling off world-shaping work in the face of constant change," Sheyman said in the article. "Last year, more than 70 countries, including the United States, held national elections, considered by many to be the largest election year in history. Changes in leadership everywhere spur all sorts of societal shifts, creating new challenges and opportunities, knowns and unknowns, concerns and hopes – for all of us." As the world approaches a population of 10 billion by 2050, the pressure on food systems is expected to intensify, necessitating innovative approaches to protein production. Sheyman identified five core values that will guide GFI's initiatives: Belief in change: Fostering an environment where alternative proteins – derived from plants, cultivated animal cells or fermentation – can thrive. This approach aims to meet growing consumer demand while addressing significant societal challenges. Maximising impact: Focusing resources on areas that promise the greatest benefits, particularly in enhancing food system resilience through protein diversification. By reducing waste and creating new uses for agricultural byproducts, GFI aims to support farmers and improve public health. Open knowledge sharing: Promoting the dissemination of scientific research and data to facilitate breakthroughs in protein innovation. The organisation has funded research in over 20 countries and supports collaboration between academic institutions and the private sector. Evidence-based action: GFI’s strategies are grounded in robust data analysis, responding to the pressing challenges faced by food producers globally. By advocating for alternative protein methods, GFI seeks to provide sustainable solutions to the limitations of traditional meat production. Inclusivity:  Emphasising the importance of collaboration across diverse sectors to create a more sustainable food system. This approach aims to unite stakeholders in addressing the growing appetite for meat while promoting environmental and community wellbeing. The organisation aims to leverage its global network to drive change in food production practices, aligning with broader trends towards sustainability and health. #GFI #GoodFoodInstitute #protein #globalpopulation #2025

InventU is announcing the InventU Sustainable Future Summit, a two-day event that promises to be a pivotal gathering for industry innovators, thought leaders and decision-makers committed to shaping a sustainable future. Hosted in Cologne, Germany, on 12-13 March 2025, this summit will focus on providing actionable solutions, sharing groundbreaking research and encouraging partnerships across key industries. In response to the urgent need for global sustainability, the summit features three targeted forums. Each forum is designed to address specific challenges and highlight opportunities for industries to adapt, innovate and lead. FMCG ESG Forum: Meeting the demand for accountability The fast-moving consumer goods (FMCG) industry is at a crossroads. As environmental, social and governance (ESG) expectations intensify from stakeholders, the FMCG ESG Forum will offer strategic insights for companies striving to meet these demands. Attendees will engage with C-suite executives, sustainability leaders and industry experts to explore: Best practices in ESG reporting to enhance transparency. The evolving expectations for supply chain accountability. Strategies for integrating sustainability into core business models while maintaining profitability. This forum provides an essential platform for FMCG leaders to share their experiences, inspire others and redefine what it means to lead in ESG performance. Learn more here . 2nd Closing the Loop with Recycling Forum: Building a circular economy The circular economy is no longer an aspiration but an imperative for businesses worldwide. The 2nd Closing the Loop with Recycling Forum will spotlight the innovative solutions driving closed-loop systems and recycling advancements. Speakers will showcase scalable practices, including: Cutting-edge technologies enabling material recovery and reuse. Practical case studies demonstrating the feasibility of zero waste models. Collaborative efforts between industries to drive resource efficiency. This forum invites sustainability advocates to explore how circular practices can reduce waste, improve operational efficiencies and create long-term value. Learn more   here . 3rd Packaging and Sustainability Forum: Reducing environmental impact The role of packaging in sustainability has never been more critical. With consumer preferences increasingly favouring environmentally responsible brands, the 3rd Packaging and Sustainability Forum will focus on sustainable innovations in packaging materials, compliance with regulatory changes and responding to consumer trends. Participants can expect to: Learn about the latest advancements in biodegradable and recyclable materials. Gain insights into how brands are balancing sustainability with functional packaging performance. Explore strategies for enhancing brand loyalty through eco-conscious designs. This forum equips businesses with the knowledge and tools needed to address packaging challenges head-on while maintaining their competitive edge. Learn more here . Why attend the InventU Sustainable Future Summit? The InventU Sustainable Future Summit is a catalyst for innovation, collaboration and transformation. By bringing together industry leaders, sustainability advocates and forward-thinking businesses, the summit offers a platform for attendees to gain actionable insights and forge meaningful partnerships. Here’s what you can expect: In-depth case studies showcasing real-world successes and practical applications. Interactive workshops and expert panels covering the latest sustainability trends and challenges. Networking opportunities, connecting you with C-level executives, sustainability officers and decision-makers. Whether you are seeking to enhance your ESG strategies, adopt circular practices or revolutionise your packaging solutions, this summit will empower you to take decisive action. Be part of the change The InventU Sustainable Future Summit is your chance to connect with global leaders and shape the future of sustainable business practices. Don’t miss the opportunity to participate in this transformative event. Register now to secure your place and gain access to exclusive forums, cutting-edge insights and unparalleled networking opportunities. For more details, visit   InventU Events . About InventU InventU is a leader in organising high-impact events focused on sustainability and innovation. Through expertly curated forums and networking opportunities, InventU helps businesses take meaningful steps toward a greener future. By fostering collaboration and sharing practical solutions, InventU is driving change across industries.