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. Joao Piva, flavour guru at Ben & Jerry’s, commented on the Bohemian Raspberry partnership: “We first launched Bohemian Raspberry flavour back in 2007 after a fan reached out with the suggestion. We thought what could be more rock ‘n’ roll than bringing this partnership flavour back to celebrate the 50th anniversary of one of the world’s most loved songs, Bohemian Rhapsody. " Bohemian Raspberry will be rolling out across the UK this January, with an RRP of £5.75. #BenAndJerrys #UK

The US Food and Drug Administration (FDA) has released draft guidance for plant-based food companies on best practices for labelling alternatives to meat and fish, eggs, cheese and other plant-based products. The draft guidelines, which are yet to be finalised and open to comments from industry, encompass recommendations on how to label and name a variety of plant-based alternatives to traditionally animal-derived products. The document covers alternatives to meat, seafood, eggs and dairy (excluding milk alternatives, which are being addressed separately). According to the FDA, its new guidelines aim to “ensure food labels provide truthful, non-misleading and useful information, so that consumers can make informed purchasing decisions”. The document states: “In this guidance, FDA provides its view on best practices for plant-based alternative food labels that are clear and accurate, to help enable consumers to quickly ascertain the attributes of products they are purchasing.  We are committed to accomplishing this by empowering consumers with more informative labelling to make informed dietary choices.” As the predominant ingredients in plant-based foods – such as fungi, vegetables, legumes, grains and nuts – are diverse and can vary widely from product to product, the guidance emphasises that conveying the plant source in the naming of the product may provide clarity and help consumers understand how the nutritional composition of the product may differ from its animal-derived counterpart. For example, it suggests a cashew nut-based cheese should be named ‘Cashew Cheese Spread’ or similar, rather than just using a generic ‘Plant-based Cheese Spread’ label. This may also provide support for consumers with allergies and allow people to identify the plant source more easily, the FDA notes. Additionally, it acknowledges the use of modified spellings for naming plant-based alternatives to common meat and dairy products – such as ‘Chik’n’ and ‘Cheeze,’ advising that if these kinds of names are used, they should be accompanied by clear labelling that describes the nature of the plant source. Where several plant sources are used, the FDA recommends that the predominant source by weight should be stated in the name or statement of identity, so consumers can easily identify the primary plant-based ingredients. For products that blend two or more plant sources, it encourages brands to provide clarity with the predominant ingredient listed first – for example, an egg alternative product containing a blend of chia and flax seeds, with chia seeds as the predominant ingredient, could be labelled ‘Chia and Flax Seed Egg-less Scramble’. All plant sources must remain declared in the ingredient statement, as required by law. If the labelling of a food refers to recognisable flavours traditionally derived from animal sources, such as a ‘beef-flavoured’ wheat-based jerky product, the FDA said manufacturers must ensure that they do not imply animal sources are used, highlighting the plant source and using statements such as ‘beef-free – artificially beef flavoured’. The FDA emphasises that the product name or statement of identity should appear in bold type on the principal display panel and must be ‘reasonably related to the most prominent printed matter’ on the packaging. FDA will continue to assess whether the naming and labelling of products complies with all relevant provisions of the Federal Food, Drug and Cosmetic Act on a case-by-case basis, considering the totality of the information. #FDA #US

US plant-based meat start-up, Sundial Foods, has announced that it will be closing down and has sold its IP to a currently unidentified acquirer. The California-based business, established in 2019 by co-founders Siwen Deng and Jessica Schwabach, aimed to create ethically and environmentally friendly meat alternative products for ‘conscious consumers of all ages’. It used a proprietary macro and microstructural engineering technology to create clean label plant-based meat products containing no artificial flavourings or synthetic additives. According to the firm, its chickpea-based chicken wings – made from seven ingredients – contain more fibre, less saturated fat and the same amount of protein per serving as traditional chicken. In a statement shared on LinkedIn last week, Sundial’s co-founders confirmed that they had sold the IP surrounding Sundial’s process and products to an acquirer with “greater scale and resources”. The company was backed by Nestlé, having participated in the food giant’s R&D Accelerator programme in Lausanne, Switzerland, in 2020. Through the programme, Sundial took its chicken formula from bench scale testing to pilot production and co-branded a product with Nestlé’s Garden Gourmet brand in late 2020, running a test launch in more than 40 retail outlets across Switzerland. Nestlé also led a $4 million seed round in 2021 to support the launch of Sundial's whole cut chicken wing product. Deng and Schwabach wrote in their statement: “While this is the end of our journey as Sundial Foods, the start-up, we hope it is the beginning of a larger journey for what we've built. Thank you so much to everyone who has been a part of Sundial Foods' journey. It's been a spectacular ride, and we are deeply grateful to all of you.” #SundialFoods #US

British dairy alternatives company Nush has reformulated its yogurt range with a new high-protein recipe, as well as unveiling a brand-new vanilla fudge flavour for Veganuary 2025. The brand, known for its dairy-free and soya-free live almond yogurts and spreads, said its improved yogurt recipe is ‘creamier, thicker and tastier,’ developed after ‘extensive’ trials. Each yogurt in the range now contains a minimum of 16g of plant protein per tub, with the natural SKU offering 23g of protein in a 350g format. According to Nush, it uses sustainably sourced plant protein from a blend of ethical European almonds and fava beans to create the new yogurt recipes. Nush’s reformulation will refresh existing flavours natural, strawberry, blueberry and raspberry, as well as a new vanilla fudge flavour. Made with a refined-sugar-free coconut caramel, the new flavour aims to provide a tasty, low-sugar dessert alternative for consumers seeking a sweet treat without sacrificing their health goals. This latest development from the brand caters to rising demand for high-protein products, with sales up 16.6% in the past year according to NIQ data. #Nush #UK

Happy new year! In celebration of the annual Veganuary movement, which encourages supporters to switch to a vegan diet and lifestyle for the month of January, The Plant Base will be sharing a series of special content pieces each Friday of the month, including exclusive opinions, our Veganuary Sessions podcast series and more. This week, Sian Yates, editorial director at FoodBev Media, explores how brands can redefine the future of plant-based foods. As the plant-based sector matures, its reliance on imitating meat and dairy is giving way to a new focus: putting plants at the centre of the plate. This shift is not just about innovation but about embracing the unique flavours, textures and sustainability of plant-based ingredients. Despite media controversies suggesting that the plant-based sector is 'on its knees,' many argue it has merely plateaued after a period of astronomical growth and is now stabilising in a healthy way. Some brands may meet their demise – but isn't this natural in such a competitive market?  As a result, the sector is entering its next phase of evolution. While plant-based experienced explosive growth a few years ago, largely driven by innovations in meat and dairy alternatives, the time has come for a shift. For too long, plant-based companies have relied on mimicking animal products to win over consumers.   However, as the market matures, it is becoming increasingly clear that the future lies not in recreating meat and dairy, but in making plants the true stars of the plate.   For food and beverage manufacturers, this represents both a challenge and an opportunity. The demand for plant-based options is stronger than ever, but consumer expectations are evolving. As more people embrace plant-based eating for reasons ranging from health to sustainability, they are seeking a greater diversity of options – ones that celebrate plants for their inherent flavour, texture and nutritional benefits.   Beyond imitation  For many years, the primary strategy in the plant-based sector has been to replicate meat and dairy products with plant-based alternatives. The strategy has made sense... meat and dairy are deeply ingrained in Western diets, and recreating them with plant-based ingredients offers a familiar entry point for new consumers.   Brands have successfully created plant-based burgers, sausages, steaks, milks and cheeses that replicate the taste and texture of their animal-derived counterparts. But this approach has limitations. Firstly, it suggests that plants are ‘second-class citizens,’ requiring heavy processing and fortification to be worthy replacements for something considered ‘better’. Secondly, it confines plant-based eating to a narrow category, often appealing only to those seeking to eliminate meat and dairy rather than to a broader audience interested in a more diverse and plant-forward approach to eating. Additionally, it does not always meet consumer demand for completely natural products.     A shift towards celebrating plants  The next step in the evolution of plant-based food lies in recognising the value of plants as they are. I want to walk into a restaurant, supermarket or café and choose plant-forward dishes – not because I’m vegan, but because they genuinely sound more exciting and delicious than their meat and dairy counterparts.  Fortunately, I’m seeing more exciting plant-based dishes on menus, even at my local pub in Bristol, which serves a very tasty ‘Jerusalem artichoke risotto with chestnuts and winter herb gremolata’. For a taste of rustic countryside dining, down the road from me The Pig’s menu features ‘Hand-rolled cavatelli with sprouting broccoli & crispy sage,’ ‘Mushroom & celeriac pie with garden greens,’ and ‘Boldor beetroot risotto with smoked almonds’ – all strong contenders against any meaty dish. The Pig also grows most of its plants in on-site gardens, offering freshness and locality. Meanwhile, Wagamama has made 50% of its menu plant-based, focusing on vibrant vegetables and fresh plant ingredients. We’re even seeing vegan chefs making waves on popular shows like MasterChef , where they showcase the very best of plants in the most elegant and creative ways. These chefs aren’t just preparing dishes that cater to a niche audience; they’re elevating plant-based cooking to an art form, demonstrating that vegetables, grains and legumes can absolutely steal the spotlight.  From vibrant beetroot carpaccio to intricate cauliflower steaks, social media is also awash with plant-based recipe posts. These creations are inspiring a new era of plant-based innovation that appeals to both vegans and omnivores alike. It is a testament to how far the sector has come, proving that plant-forward cuisine can hold its own in the world of fine dining and beyond.  This shift is also gaining traction in the convenience food sector, with ready meal and meal kit brands embracing plant-forward recipes. Deliciously Ella’s Plants range recently launched three frozen ready meals in Waitrose, including Sweet Potato & Coconut Laksa, Cauliflower & Lentil Dahl and Moroccan-Style Tagine – all packed with vibrant vegetables. Such meals demonstrate how plant-based can be both convenient and delicious.  By focusing on the unique qualities of plants – their flavours, textures and nutritional profiles – manufacturers can create products that not only appeal to vegans and vegetarians but for anyone looking for a healthier, more sustainable alternative to the heavily processed food options that currently dominate the market.  Plant power  Media platforms like The Plant Base and organisations like The Good Food Institute are helping to drive a narrative that celebrates plant-based eating as a full dietary approach, advocating for whole, minimally processed plant-based meals that showcase the true diversity of plant-based ingredients.  Rather than just replicating meat and dairy, the emphasis is now on creating meals made from whole plants, packed with fresh vegetables, legumes, grains, nuts and seeds. This shift aligns with the broader consumer trend towards health-conscious, environmentally sustainable food choices, and offers manufacturers an opportunity to appeal to a new generation of plant-based eaters.  The business case for making plants the star  For food manufacturers, the case for ‘only plants’ is clear. As more consumers turn to plant-based options, they are looking for foods that offer variety, excitement and genuine flavour – rather than just alternatives to familiar animal products. Brands that can embrace this shift will be well-placed to capture market share in a rapidly evolving landscape.  Additionally, putting plants at the forefront of product development is inherently more sustainable. Growing more crops that directly serve human consumption (such as beans, lentils and grains) is far more resource-efficient than growing crops for animal feed. In the face of climate change and growing pressure to reduce the environmental footprint of food production, plant-based innovation is not just a trend – it’s a necessity.  The plant-based food sector is ripe for a transformation. While the early days of the industry were dominated by efforts to mimic animal products, the future lies in making plants the stars of the plate. For brands that are willing to take the leap, the rewards are clear: more exciting products, a broader consumer base, and a stronger contribution to a healthier, more sustainable food system.

Cult Food Science has signed a binding letter of intent (LOI) to acquire The Better Butchers (TBB), a Vancouver-based company specialising in meat alternatives. The move signals Cult's ongoing commitment to expanding its portfolio within the rapidly evolving food technology sector, particularly in lab-grown meat and cellular agriculture. The LOI outlines Cult's intention to purchase 100% of TBB's outstanding shares from its shareholders for a total consideration of $2 million, payable in common shares of Cult. Additionally, up to 10 million shares may be issued based on TBB meeting specific post-closing milestones. TBB has garnered attention for its innovative use of mycelium-based proteins derived from fungi, which are produced through biomass fermentation. This approach enables the creation of products that not only aim to meet nutritional needs but also prioritise taste and texture – qualities that are often challenging to achieve in the alternative protein market. Cult's acquisition of TBB is further bolstered by the latter's collaborations with advanced companies in precision fermentation and cellular agriculture, focusing on hybrid cultivated meats and premium ingredients. This partnership aligns with Cult's strategy to enhance its technological capabilities and product offerings in the competitive food market. As part of the transaction, both Mitchell Scott, CEO of Cult, and Celeste Trujillo, co-founder of TBB, will join Cult's board of directors, with Trujillo taking on the role of CEO at TBB. Cult also plans to inject at least $300,000 into TBB to support its business development efforts. The transaction is contingent upon various conditions, including satisfactory completion of due diligence, regulatory approvals, and the approval of Cult shareholders. The LOI stipulates that a definitive agreement must be executed by February 10 2025. #CultFoodScience #TheBetterButchers #meatalternatives #acquisition

Wagamama, a British restaurant chain that serves Japanese cuisine, has teamed up with food personality Alfie Steiner (known as Alfie Cooks) to create a plant-based Firecracker Chick’n Ramen dish for Veganuary. The limited-edition dish hits menus nationwide from today (2 January), after launching initially as an exclusive at Wagamama’s London-based Noodle Lab test kitchen in October. It contains a crispy vegan chicken alternative with smoky roasted aubergine and rice noodles, in a gochujang-spiced broth. Topped with sprouting broccoli, crispy chilli oil, spring onion, pickled red chillis, coriander and lime, the bowl is described by the chain as ‘bold yet comforting,’ designed to ‘set taste buds alight’. Steiner commented on the collaboration: “Working with Wagamama really has been such a wonderful experience. To have been able to innovate and create my own dish is a dream come true. My firecracker ramen has everything you’d want from a bowl of broth, especially during January. It’s warming, fiery and fresh, with flavours and ingredients that celebrate delicious plant-forward cooking and eating.” Wagamama has undertaken an ongoing commitment to making 50% of its menu plant-based, having partnered with the 50by25 initiative, which encouraged restaurants to make at least half of their menus vegan-friendly by this year. In addition to its wide variety of permanent plant-based options, which include the Vegatsu curry and Kare Burosu ramen, the chain has introduced several limited-edition vegan specials in recent years, including last year’s Veganuary special – a lion’s mane mushroom ‘steak’ bulgogi – and a collaboration with London-based pie maker, Willy’s Pies. The Firecracker Chick’n Ramen is now available at Wagamama locations nationwide for a limited time only, priced at £14 at standard locations and £15 at airports. #Wagamama #UK #Veganuary

From food and beverage giants to emerging start-ups, innovation stretched far and wide across the plant-based category in 2024. Legacy brands debuted much-awaited plant-based versions of iconic product favourites, while smaller brands innovated with high hopes to address gaps in the market with creative new offerings. Lets take a look at the top ten innovation launches our readers loved hearing about in 2024... Flora Professional launches versatile plant-based ice cream mix Flora  Professional launched a versatile plant-based ice cream mix, which it says is designed to satisfy diverse dietary preferences without compromising on taste. Created as a one-to-one replacement for traditional dairy options, the new offering boasts a smooth texture, rich flavour and indulgent mouthfeel that rivals its dairy counterparts. Ideal for food professionals seeking to cater to a wide range of dietary needs, the ice cream mix serves as a versatile base for soft serve and gelato creations. From classic chocolate, vanilla and strawberry to exotic stroopwafel-inspired concoctions, the mix offers plenty of opportunities for dairy-free ice cream innovation. This introduces ‘market-first’ plant-based chicken thighs British alt-meat company This introduced a plant-based chicken thighs product to its range, available at Tesco nationwide. The NPD is claimed to be the industry’s first nationally distributed plant-based chicken thigh product. Crafted from soya and fava bean protein bound together with an olive oil-based fat, the ‘thighs’ are described by the brand as ‘succulent and mouthwatering’ with a meaty, fibrous texture made possible by extrusion technology. They are coated in a seaweed layer, included to mimic the unique structure and texture of real chicken skin. The plant-based chicken thighs can be pan-fried or oven-cooked, suitable for use in dishes such as tray bakes, curries, stews and chicken thigh burgers. Subway expands plant-based menu with launch of The Plant Picante Subway introduced a new vegetarian and plant-based sub, The Plant Picante, which launched nationwide in the UK on 10 January. The Plant Picante features a spiced plant patty complemented by crispy onions, Sweet Onion and Garlic & Herb sauces, all topped with a choice of American-style cheese or Vegan CheeZe for a fully plant-based alternative. The sub is further dressed with lettuce, tomatoes, cucumbers and peppers. Part of Subway’s Signature Series menu, The Plant Picante is available as a six-inch or footlong on any of Subway’s bread options. Additionally, customers can opt for a wrap or salad, offering further flexibility. Subway’s Garlic & Herbs, Sweet Onion and Teriyaki sauces are also suitable for plant-based diets. Aldi debuts new additions to its 'biggest ever' vegan range Aldi announced the expansion of its Plant Menu portfolio, debuting a range of new additions to what is now the retailer’s 'biggest ever' vegan offering. Included in the brand-new for 2024 additions are Corn Dogs, inspired by the classic American fast-food staple. No Chicken Pieces, meanwhile, provide a selection of plant-based chicken wings and tenders, inspired by traditional fried chicken fast food offerings. In the sweet snacks and desserts category, Aldi debuted the Cornetto-inspired Strawberries & Cream and Hazelnut & Praline Vegan Ice Cream Cones; while the brand-new Vegetable Fritters launched into the savoury plant-based offering, available in two varieties: vegetable tempura fritters with a black rice vinegar dip, or spicy sweetcorn fritters with a sweet chilli dip. Dinner and lunch options include the Veggie Bites and No Salmon Slices, as well as ready meal options that include a Mushroom Bolognese and Coronation Chickpea Curry. In its biggest-ever vegan cheese range, the new Vegan Continental Cheese Selection is available with a choice of Grated Mozzarella, a French-Style Round Camembert, Greek Salad Style Cheese or Grated Hard Cheese. Ferrero announces plant-based Nutella's official launch Ferrero announced the official European launch of a plant-based version of its iconic global hazelnut spread, Nutella. Beginning its roll-out with select European markets in autumn 2024, the new plant-based Nutella debuted in a 350g jar. According to the confectionery giant, Nutella Plant-Based delivers the same ‘unmistakable’ Nutella experience by replacing milk for plant-based ingredients such as chickpeas and rice syrup. It contains Nutella’s signature ingredients of roasted hazelnuts and cocoa, promising the original spread’s creamy texture. 7Up launches limited-edition vegan barbecue condiments Soft drink brand 7Up unveiled an exclusive three-piece barbecue condiment range in the UK, developed in partnership with Twisted. The collection draws inspiration from 7Up’s lemon and lime flavours. It includes a ‘Zesty Mayonnaise’, ‘Zingy Hot Sauce’ and ranch-style ‘Tangy Salad Dressing’. Each condiment, all of which are vegan-friendly, were developed to elevate UK summer barbecue occasions. Silk unveils oat milk blend for children, Silk Kids Danone North America’s plant-based Silk brand launched Silk Kids, an oat milk blend crafted especially for children ages five and above. The drink was developed with pediatricians to deliver enhanced nutritional benefits for supporting growing children. Made with a creamy oat and pea blend, Silk Kids delivers 8g of plant-based protein per serving to help support muscle health. It also offers DHA omega-3 and choline for brain health benefits, and 2g of prebiotics per serving to feed the good bacteria in the gut. Danone said the drink also contains 50% less sugar than dairy options – 5g of sugar per cup, compared with around 11g per cup in typical reduced fat dairy milk products. Impossible Foods launches three new lines into retail Impossible Foods rolled out three new lines into US retail: Impossible Disney The Lion King Chicken Nuggets, Impossible Meal Makers and Impossible Corn Dogs. The new products aim to make it easier for families to enjoy plant-based meals. The brand partnered with Disney to launch Impossible Disney The Lion King Chicken Nuggets, in advance of the new film Mufasa: The Lion King . The product reimagines Impossible’s chicken-style nuggets into the shape of familiar Disney characters from the film, packing 10g of plant protein per serving in a quick and convenient format for kids and consumers of all ages. Two additional new lines were also designed for convenience. Impossible Meal Makers provide a new, flavourful take on Impossible’s flagship Impossible Beef, packing the same 19g of protein per serving and zero cholesterol. They feature the plant-based ground beef in two pre-seasoned options – Taco and Italian-style – and can be cooked within minutes. Impossible Corn Dogs feature the brand’s Impossible Beef Hot Dogs, paired with a soft corn bread exterior aiming to evoke ‘nostalgia for childhood days at the carnival or county fair’. They also contain zero cholesterol, as well as being claimed to contain 40% total less fat and saturated fat compared to an animal-based corn dog. McDonald’s trials vegan ice cream in UK Fast food chain McDonald’s trialled a new vegan ice cream dessert in selected restaurants across the northwest UK, ahead of a potential national launch in 2025. Available in chocolate and strawberry flavours, the new Vegan Scoop line has been accredited as vegan by the Vegetarian Society. Its ingredients include rice, glucose syrup, dextrose and coconut oil, alongside emulsifiers, thickeners and flavourings. Each pot of the frozen dessert contains less than 100 kcal, providing a lighter option than the chain’s dairy-based classic McFlurry desserts. In addition to the new ice creams, McDonald’s UK introduced McFreezy, a vegan-accredited frozen ice dessert made with fruit juice and puree, available in either orange or mango and pineapple flavour. Oatly joins forces with Malibu on piña colada soft serve Oatly partnered with Pernod Ricard-owned spirit brand Malibu to bring a piña colada-flavoured alcoholic soft serve, 'Piña Oatlada,' to the UK. With Gen Z consumers increasingly looking for lower alcohol alternatives and driving demand for plant-based options, Oatly and Malibu’s fun collaboration caters for this group, who may also be more inclined to experiment with flavours. The dairy-free soft serve is just 1.5% ABV and is made with oats to achieve a creamy texture. In a special pop-up from 12 July – 2 August, guests were offered Malibu and Oatly-inspired cocktails alongside light bites and a complimentary Piña Oatlada, served in a cocktail glass-shaped waffle cone created exclusively for the partnership.

Happy New Year from The Plant Base! As we step into 2025, we’re excited to continue sharing the latest news, trends and insights from the plant-based food and beverage industry with you. We’ve got some big plans for 2025 and can’t wait to see what the new year brings. Here’s to a year filled with innovation, success and great flavours. Warm wishes, The FoodBev Media team

As 2024 draws to a close, we're reflecting on how the year unfolded for the plant-based food and beverage industry. We've seen highs and lows as companies have celebrated funding wins, acquisitions and facility openings; meanwhile, difficulties for businesses in the category have included financial struggles, labelling legislation developments and lengthy legal battles. The Plant Base is proud to report on the progress of this dynamic sector, supporting its players and celebrating the wins while acknowledging the challenges these companies face. Above all, we see an industry made up of people proud to champion the power of sustainable and nutritious plant-based foods, and we look forward to seeing what the next year brings for these innovators. As we look back over the year, we share the top ten stories that captured our readers' attention most... Vegan Food Group emerges as powerhouse in plant-based food industry At the beginning of this year, Vegan Food Group (VFG) officially unveiled itself as a transformative force in the plant-based food industry, following a strategic rebranding of VFC Foods . Founded in December 2020 by chef Adam Lyons and Veganuary founder Matthew Glover, VFG has quickly become a trailblazer in the sector through targeted acquisitions, including the notable additions of Meatless Farm  and Clive’s Purely Plants in 2023. Matthew Glover, co-founder of VFC, Veg Capital and Veganuary, envisions VFG as a ‘vegan Unilever’ with a unique twist and “with the majority of future profits being donated to effective animal charities and diet change initiatives”. Taking cues from global food giants, VFG’s strategy centres on consolidation, streamlining operations, achieving cost efficiencies and establishing a robust market presence. By uniting multiple brands under its umbrella, VFG leverages collective strengths, streamlines supply chains and fosters innovation, setting new benchmarks in the plant-based food sector. Meati faces false advertising lawsuit, expands leadership team US alt-meat producer Meati Foods, which provides fungi-based alternatives to traditional meat products, was hit with a false advertising class action lawsuit this summer. The lawsuit, filed in the Eastern District of California by plaintiff Serena Caldeira, alleged that Meati falsely states its products are made from ‘mushroom root’ when they are made from the mycelium of ‘ Neurosporo crassa,’ a red mould that commonly grows on bread. Meati had already begun to move away from its 'mushroom root' messaging this year, focusing instead on referring to the ingredient simply as mycelium. Mycelium is the root-like structure of fungi, and certain varieties can produce fruiting bodies such as mushrooms in the correct conditions. Though a less familiar concept with consumers than mushrooms, mycelium is increasingly being utilised as a protein source (referred to as mycoprotein) by companies within the plant-based food and beverage industry. Alt-meat giant Quorn Foods pioneered this category and has been selling its mycoprotein products since the 1980s. Meati also announced an expansion of its leadership team, with the appointment of John Bortells, chief commercial officer, and Becky O’Grady, board member. Beanstalk Foods launches to expand plant-based meat options in the European market A new vegan food brand, Beanstalk Foods, launched in the European market, aiming to expand the options available to consumers looking for high-quality plant-based alternatives. Headquartered in Spain, Beanstalk is owned by a large Chinese-Spanish business group that operates in various sectors. Its products are manufactured from the company’s central production plant near Shanghai, China, from where it supplies all markets. Beanstalk’s diverse offering includes traditional meat alternative products such as hamburgers and meatballs, as well as less common options like pastrami, breaded calamari and pulled meat. It also offers ambient salami and chorizo snacks. Beanstalk is aimed at both the retail and foodservice channels, and is available mainly under its own name, however the brand offers the possibility of producing private label and customised products thanks to the flexibility and production capacity of its plant in China (nearly 100,000 tons per year). New data analysis from GFI shows plant-based growth in Europe The Good Food Institute (GFI)’s recent analysis of previously unpublished Circana retail sales data shows that sales of plant-based foods in six European countries grew by 5.5% to €5.4bn in 2023. Nonprofit think tank GFI Europe found that the total amount of plant-based products sold across the six countries – Germany, Italy, the UK, the Netherlands, Spain and France – grew between 2022 and 2023, despite a challenging period for F&B. Germany, which is currently Europe’s largest market for plant-based foods, showed continued growth across most product categories. The overall volume of sales also grew in Spain and France. Sales remained stable in Italy, while in the Netherlands and the UK, sales declined – although the GFI highlighted that the slow-down began to level off throughout 2023 and the early months of 2024. Helen Breewood, research and resource manager at GFI Europe, said that Europe’s plant-based sector has continued to make headway despite a “difficult few years” for the broader food industry. Revo Foods opens ‘world’s largest’ 3D food printing facility in Vienna Revo Foods, an Austrian plant-based seafood start-up, has opened what is claimed to be the ‘world’s largest’ industrial facility for 3D food printing. The ‘Taste Factory,’ located in Vienna, Austria, utilises Revo Foods’ in-house developed 3D Structuring Technology to produce up to 60 tons of 3D-printed food products per month. According to the food-tech company, this makes it the world’s first site to apply 3D food printing on a large scale. Protein-rich products can be created from natural raw materials or biomass using the production technology, which is behind Revo Foods’ 3D-printed salmon-inspired product ‘The Filet,’ now available on shelves at retailer Rewe Austria. Robin Simsa, CEO of Revo Foods, said: “With the Taste Factory, we are showcasing that this technology works on an industrial scale. This enables a new generation of food innovations. With 3D Structuring, we can create entirely new textures using simple but nutrient-rich ingredients like mycelium, creating products that are just so much more exciting.” Döhler invests in Nukoko to scale ‘world's first’ cocoa-free chocolate Döhler has announced a strategic partnership with Nukoko, a British start-up behind the ‘world’s first’ cocoa-free ‘bean-to-bar’ chocolate. Under the agreement, Döhler and Nukoko will scale the production of Nukoko’s patent-pending chocolate alternative, made from fava beans. Nukoko’s process transforms fava beans into a sustainable chocolate alternative, addressing critical issues in the chocolate industry, including rising cocoa prices, environmental impact and socio-economic concerns surrounding cocoa production. With Döhler’s expertise in fermentation scale-up and ingredient systems, Nukoko expects to transition from pilot-scale production to full industrial-scale batches by 2025. This process will involve producing in 10,000-litre fermentation batches, significantly increasing output while maintaining high efficiency. Precision fermentation start-up Liberation Labs receives $3.39m in funding Precision fermentation start-up Liberation Labs raised an additional $3.39 million in funding in autumn 2024. The company was formed to provide the industry with the infrastructure to commercialise novel protein manufacturing at the scale and cost structure required by the market. $2 million of the funding came from Agronomics and was made via a Secured Promissory Note, which accrues 10% interest annually. With this new contribution, Agronomics’ total investment in Liberation Labs has reached $19.6 million, resulting in a 37.5% ownership stake on a fully diluted basis. The $2 million investment from Agronomics will support the ongoing construction of Liberation Labs’ Launch Facility in Richmond, Indiana, US. The remaining $1.39 million will fund a feasibility study (including engineering and market analysis) to explore the construction of a commercial-scale, flexible-use, 4-million-litre biomanufacturing facility adjacent to the Launch Facility. Oatly settles greenwashing lawsuit for $9.3m Swedish dairy-alternative company Oatly  began the process of settling a lawsuit for $9.25 million this year, brought forth by investors who accused the company of greenwashing. Oatly disclosed that it reached the agreed terms on 9 November 2023 in its Q3 filing. In a statement, the company wrote: “In October 2023, the parties reached a settlement in principle of both matters that would require the Company to pay $9.25 million, which is contingent upon court approval, among other things”. The lawsuit, first filed in July 2021, alleged that Oatly overstated product demand and misrepresented its environmental impact. Investors claimed that the company’s promotional efforts led to an inaccurate portrayal of its environmental sustainability. This agreement was outlined in a motion for preliminary approval of the settlement. New vegan cheese brand, Plonts, launches in US with $12m seed funding Plonts, a new plant-based cheese brand, debuted its first product in the US this summer following a $12 million seed round and opening of a pilot plant in Oakland, California. Plonts uses traditional fermentation methods to turn soya milk into plant-based cheese. Its first product, a cheddar alternative, is available at select restaurants in New York City and the San Francisco Bay Area. The start-up’s cheesemaking method involves a specially developed blend of cultures and enzymes which create a tangy, cheesy flavour as the cheese ages. According to Plonts, its end result is a ‘bold’ cheddar that slices, shreds and melts just like the dairy variant. The seed funding round was led by Lowercarbon Capital, a ClimateTech venture capital fund with more than $2 billion in assets under management. Plonts secured additional investment from Peter Rahal's Litani Ventures, Accelr8, Pillar, Ponderosa Ventures and several angel investors. New EU Agriculture Commissioner faces calls for action on sustainable food systems As the European Union (EU) prepares for a new political term, the spotlight is on Christophe Hansen, the new European Commissioner for Agriculture and Food. Industry stakeholders are urging Hansen to prioritise the proposed EU Action Plan for Plant-based Foods, a move they argue is critical for addressing climate change, health crises and food security. During a recent hearing with Members of the European Parliament, Hansen highlighted the need for a holistic approach to food systems rather than a top-down directive on dietary choices. He said that meat is “part of a balanced diet” and that “everything should be eaten in moderation”. His comments come amid increasing pressure from advocacy groups, like ProVeg International, which argues that plant-based diets represent a sustainable solution for Europe's pressing environmental challenges.

FoodBev Media team members reflect on the the progress of the plant-based category over the past year and share their predictions for trending areas in the year ahead. Image © Lidl GB Louis Porcelli, marketing executive The plant-based food and beverage retail market is surging, with notable trends and strategies shaping its landscape across Europe. Retailers in Germany, the Netherlands and the UK are currently at the forefront of the growing sector. Tesco anticipates tripling its plant-based sales by 2025, signalling a shift into a ‘second phase of the plant-based revolution.’ They’ve found that demand for meat-free ingredients has increased as ‘flexitarian’ consumers look to reduce their meat intake. Lidl and Aldi have set ambitious targets to achieve a 60% plant-based and 40% animal protein sales ratio by 2030. While Aldi’s targets are currently specific to the Netherlands, Lidl has rolled out similar initiatives in Germany, Belgium and beyond. Germany’s Rewe Group launched its first fully plant-based supermarket in Berlin, showcasing products from around 300 brands. However, price parity remains a key concern for consumers across most retailers. To address this, Lidl Belgium implemented permanent price reductions on plant-based proteins, responding to research indicating that affordability could drive higher sales. With increasing pressure on UN members to combat climate change, expect more retailers to enhance their plant-based offerings whilst focusing on making them accessible, aligning consumer choices with environmental goals. Image © Robson90/Shutterstock.com Chiara Marangon, account manager Recent years have seen the rise of big food chains introducing more vegetarian and vegan options to their menus, such as McDonald’s’ McPlant Nuggets, available in Germany and France as of 2024 following the success of the McPlant Burger across Europe. With more consumers desiring healthier and meat-free options, this trend looks set to continue through 2025, particularly in European countries where these options have seen increased popularity. Consumers tend to explore more flavours and foods when eating out, so the foodservice sector can play a huge role in inspiring people to give plant-based alternatives a try. For this reason, I expect to see more companies offering plant-based solutions for the foodservice sector, resulting in more restaurants, bars and hotels adding these choices to their regular menu. Image © Miyoko's Creamery Jonathan McGowan, awards marketing executive Plant-based butter has emerged as a popular alternative to traditional dairy butter, driven by the growing demand for vegan and lactose-free options. This trend is not just a fleeting fad but a significant shift in consumer preferences for more sustainable and health conscious choices. Plant-based butters are typically made from a variety of oils, such as coconut, avocado and olive, combined with ingredients like nuts, seeds and legumes. These alternatives offer a rich, creamy texture and a flavour profile that closely mimics that of dairy butter, making them an excellent choice for cooking, baking and spreading. Adoption of plant-based butter has grown significantly, with industry behemoths such as Arla Foods-owned Lurpak vying for market share with its recently released Lurpak Plant Based. Brands are also getting more creative with flavours and formats, evidenced by innovative launches such as Flora’s smoked garlic-flavoured plant butter, and Miyoko’s Creamery’s Garlic Parm and Cinnamon Brown Sugar variants of its oat milk butters. As this movement continues to gain momentum into 2025, we can expect to see even more delicious dairy-free butter options hitting the supermarket shelves. Image © Redefine Meat Jake Targett, new business sales executive In recent years, the food industry has seen significant advancements in technology, particularly in the realm of plant-based alternatives and 3D food printing. Companies like Redefine Meat and Novameat have been at the forefront of this revolution, developing innovative solutions to create realistic meat substitutes that appeal to consumers and promote sustainability. In 2024, the momentum has intensified as new facilities and production technologies emerge, further transforming how food is produced. For instance, Revo Foods recently opened what is claimed to be the world’s largest 3D food printing facility in Vienna, Austria, showcasing the potential of additive manufacturing in the food space. This signifies a major leap forward for the sector, allowing for the mass production of high-quality, plant-based seafood alternatives. As these advancements continue to unfold, the industry is not only responding to consumer demand for sustainable and ethical food options but also exploring the culinary possibilities that 3D printing offers. With ongoing innovations, the future of food production looks promising in 2025, offering new ways to create, consume and enjoy our meals. Image © Foreverland James Taylor, awards marketing executive Europe consumes around half of all the world’s produced cocoa, with demand soaring globally. April 2024 saw the global price of cocoa hit its highest at $9,876 per metric ton. Two-thirds of all cocoa comes from West Africa, primarily Ghana and Côte d’Ivoire. Rising costs, unsustainable farming practices, high water consumption, significant CO2 emissions and ethical issues like child labour are pushing companies to find sustainable alternatives that can take pressure off the cocoa supply chain, as well as providing vegan and dairy-free alternatives to milk chocolate. Carob, a fruit native to the Mediterranean and the Middle East, offers a comparable taste to cocoa. Foreverland uses carob to create its Italian-sourced, vegan-friendly chocolate alternative product, claimed to use 90% less water and 80% fewer CO2 emissions compared to traditional cocoa. Elsewhere, Döhler is investing in Nukoko, a British start-up using patent-pending fermented fava bean technology to mimic chocolate’s flavours. This alternative contains 40% less sugar and higher levels of protein, fibre and antioxidants. In 2025, alternative plant-based solutions and practices will continue to evolve, aiming to protect our planet as well as provide a more diverse range of options and address supply chain challenges. Image ©The Every Company Lorcan Deasy, new business sales executive Precision fermentation will continue its upward trajectory as we head into 2025. This innovative technology uses microorganisms to create specific ingredients – like proteins and flavour compounds – enabling the replication of traditional animal products without raising livestock. The technology can produce high-quality nutrients with a much lower environmental footprint, responding to the increasing consumer demand for food that’s both ethical and eco-friendly. As we become more aware of how our food choices affect the planet, precision fermentation offers a promising solution. Plus, it opens exciting possibilities for taste and texture. Companies like The Every Company, Onego Bio and New Culture are harnessing this technology to develop plant-based options that really deliver, closely mimicking the flavours and mouthfeel of animal products. Every has celebrated several big milestones this year, including new partnerships with Dutch brand The Vegetarian Butcher and Spanish omelette producer Grupo Palacios. With more investment flowing into this field, precision fermentation is likely to continue making waves in the market in the year ahead.

FoodBev Media team members reflect on the the progress of the plant-based category over the past year and share their predictions for trending areas in the year ahead. Siân Yates, editorial director It’s time to move away from the concept of mimicking meat and dairy, towards celebrating the inherent qualities of plant-based ingredients. As consumers become more discerning, they seek authenticity and a connection to their food, desiring vibrant and flavourful plant-forward ingredients to claim their place in the centre of the plate. To drive this transformation, food manufacturers must focus on innovation by harnessing the natural versatility of plants. By experimenting with a wider variety of vegetables, fruits, legumes, grains, nuts and seeds, brands can create unique products that appeal not only to vegans and vegetarians, but also to omnivores seeking healthier options. Transparency in sourcing and production practices is crucial, as today’s consumers expect brands to be open and honest about their processes. By embracing this evolution, food manufacturers can craft products that meet the growing demand for plant-based options while redefining the category, showcasing plants as the stars of the plate rather than meat or dairy alternatives. 2025 will be all about the authentic celebration of plants. Image © Ferrero Phoebe Fraser, associate editor Legacy food giants are making bold moves into the plant-based space, with numerous iconic brands reimagining their classics for the eco-conscious consumer this year. In recent months, Ferrero launched a vegan Nutella, while Lindt unveiled an oat milk-based version of its classic Lindor truffles earlier in 2024 – delivering plant-based alternatives that closely mirror the taste and texture of these original favourites. This shift marks a significant milestone in the evolution of plant-based products. Long established brands are recognising the growing demand for plant-forward choices, offering fresh options for loyal customers and those transitioning to dairy-free diets. Whether it’s Cathedral City’s smoky vegan cheese or Ambrosia’s plant-based custard, these launches signal that plant-based is no longer niche – it’s mainstream. By harnessing their established reputations, these food giants are not only diversifying their portfolios but also making plant-based alternatives more accessible to the everyday shopper. Plant-based products are becoming kitchen staples, reshaping the future of food for a greener generation while also opening new revenue streams by expanding brands’ customer base. Rafaela Sousa, digital news editor As we look ahead to 2025, innovation in egg replacement ingredients will flourish. With the rise of plant-based diets and increasing instability across the egg supply chain, plant-based substitutes are gaining traction. A great example is Ingood by Olga’s recently launched egg alternative, derived from French green lentils and produced in a natural and solvent-free fermentation process, showcasing the potential for nutritious and sustainable substitutes. Additionally, Burcon’s new Puratein canola protein isolate solution represents a significant advancement in the search for sustainable alternatives to traditional egg products. The ingredient boasts over 90% protein purity and has demonstrated the ability to completely replace up to 100% of powdered and shelled eggs in comparative studies, able to deliver cost savings of 20% to 30%. As the industry continues to embrace this trend, I’m excited to see how it paves the way for new product innovations. Image © Surreal Dan Bunt, marketing director Effective branding is essential for plant-based food and beverage businesses to stand out. From crowded grocery shelves to abundant dining choices, a strong brand identity – covering logo design, packaging and messaging – can make all the difference. Companies like Impossible Foods and Cauldron are already updating their brand image to stay competitive. Visual storytelling through social media, influencer/celebrity partnerships and personalised marketing is key. Emerging start-ups such as The Bold Bean Co and Surreal have perfected their social media presence, while Swedish pea milk brand Sproud has captured media attention through its investment from British TV presenter Maya Jama. Brands that prioritise relatability, authenticity and strength will be well-positioned to overcome competition, capture market share and build loyalty. In today’s industry, effective branding is a necessity for success. Jesús Luna-López, sales director Gummies are no longer just a confectionery format targeting a younger segment. The demand for functional products has increased exponentially, and according to research conducted by Market and Markets, sales of functional gummies will reach $13.5 billion by 2027. Customisation will be key within the plant-based gummies space, enabling tailor-made formulas according to demographics or specific needs. For instance, plant-based formulas will offer functional ingredients for focus, alertness and stamina for gamers and students, including natural caffeine, functional botanicals and nootropic mushrooms. Beauty from within will continue to trend in this space, supporting healthy hair, nails and skin as well as the gut microbiome. Products that support the body to create its own collagen are on the rise as consumers seek vegan alternatives. The functional products sector is seeing plenty of demand, with numerous opportunities for manufacturers to chew on as the industry continues to evolve. Visit The Plant Base website tomorrow for part two!