The Compleat Food Group’s Wall’s Pastry brand has expanded its vegan range with the launch of two new savoury slices, Vegan Peppered Steak Slice and Vegan Chicken & Mushroom Slice. The new additions build on the successful launch of the brand’s vegan-friendly sausage roll, aiming to broaden appeal and offer more variety within the UK’s chilled savoury pastry category. The launch also marks Wall’s’ first move into vegan slices in a major supermarket. Inspired by popular and traditionally meat-based savoury pastry options, Wall’s new products are designed to deliver the same taste and texture of their meat counterparts. The brand hopes they will appeal to flexitarians, vegetarians and vegans alike, providing an accessible option for a wide range of consumers to enjoy. The Vegan Peppered Steak Slice is filled with plant-based steak pieces and onion in a pepper sauce, encased in Wall’s pastry. Meanwhile, the Vegan Chicken & Mushroom Slice features plant-based chicken pieces with mushroom in a creamy vegan sauce. Both slices can be enjoyed hot or cold, suitable for on-the-go snacking and lunchtime occasions in a convenient format. Jason Manley, brand director at The Compleat Food Group, said: “We’ve seen brilliant momentum behind our vegan sausage roll, and it’s clear there’s a real appetite for high-quality plant-based versions of familiar favourites”. “With these slices, we spotted the perfect opportunity to leverage our brand strength within plant-based chilled savoury pastry and developed a range that is truly tasty and representative of its meat counterparts.”

Spanish plant-based start-up Heura Foods has secured a €20 million loan from the European Investment Bank (EIB) to support the development of sustainable and healthy alt-protein products. Headquartered in Barcelona, Heura recently announced plans to expand its range beyond meat alternatives and into several other plant-based food categories , aiming to deliver healthier and cleaner label variants of popular ‘ultra-processed foods’ (UPFs). The company’s focus is on improving food composition by replacing saturated fat and cholesterol with ingredients rich in fibre and antioxidants, while ensuring a high protein content. Heura’s co-founder and CEO, Marc Coloma, said the start-up’s goal is to “democratise food that is tasty, nutritious and aligned with today’s challenges”. With the support of the EIB loan, Heura’s RD&I programme plans to develop new alternatives to meat, cheese and other animal products, as well as products with a higher share of protein than those currently available in retail. It will use legume-based proteins and healthy fats to create new innovations that focus on high nutritional density, positive climate impact and enhanced taste and texture. Additionally, the EIB loan will enable Heura to scale up its production capacity by financing investments in the necessary equipment. Scaling up will take place both in Heura’s laboratories and at its co-manufacturers’ facilities in Spain. Alessandro Izzo, EIB’s director of equity, growth capital and project finance, said: “This financing agreement with Heura is a clear example of how the EIB is stepping up its support for companies that are at the forefront of the bioeconomy, driving innovation and sustainability across the entire value chain”. “By investing in the development of new plant-based foods products, the EIB is also contributing to a healthier, more sustainable food system in Europe and to the overall food security of the European Union.” Heura recently launched a new Tex Mex Chunks product , one of several new clean label, additive-free NPDs slated for launch by the brand this year. Last month, the company teamed up with French start-up Swap (formerly Umiami) to roll out a clean label plant-based chicken fillet in France, Spain and Portugal.

British meat alternatives brand This has unveiled a new ready-to-eat product line, This Isn’t Pork Cocktail Sausages and This Isn’t Chicken Deli Pieces. The brand – which has recently expanded its portfolio to include a whole food-based offering alongside its meat-mimicking products – has been undergoing efforts to enhance both the nutrition and taste of its range, with both new ready-to-eat innovations described as ‘clean label’ and made with ‘recognisable’ ingredients. Both the cocktail sausages and the deli pieces offer a source of protein and fibre, with no red ‘traffic lights’ on the traffic light labelling system used to show the calorie, fat, sugar and salt content of products front-of-pack. The cocktail sausages, available in 140g packs, are described as ‘chunky and juicy’ by This, delivering ‘a great texture and bite even when cold’ thanks to the company’s protein gelling technology. They are suitable for picnics, lunchboxes, platters and other on-the-go snacking occasions. Meanwhile, the deli pieces offer cold cut-style chicken chunks and deliver a ‘tender bite’ thanks to This’ culinary approach that recreates the texture of real meat. They are low in saturated fat and well-suited to salads, sandwiches and more. Mark Cuddigan, CEO of This, commented: “We’ve had our eye on the ready-to-eat category for a while now and that meant using the best technology available to deliver a cold-eating texture that’s actually great to eat. We’re here to make plant-based food that everyone wants to eat – whether you’re plant-based, flexi or just hungry.”

Get ready to celebrate the most delicious products in the world of plant-based food and drink! The Plant-Based Taste Awards (PBTA) are back for their fifth year, and they've undergone a thrilling transformation to put taste firmly in the spotlight and offer participants unprecedented value. We are delighted to announce the official launch of 2025's new PBTA edition, inviting brands, producers and foodservice providers from across the globe to celebrate the quality and taste of plant-based products.  Since their inception, the Plant-Based Taste Awards have been dedicated to celebrating the finest-tasting plant-based innovations. For 2025, we've listened, evolved and are thrilled to unveil a revamped format designed to deliver greater visibility, continuous engagement, and truly meaningful recognition for participants.  So what’s new for 2025?  The Plant Base Directory:  This brand-new, year-round online hub is a game-changer! All entrants will gain a dedicated listing, providing visibility and connection between their products and consumers, retailers and buyers searching for quality plant-based products.  Evaluation:  Products will now be evaluated by a panel of expert judges (contributing 60% of the final score) AND receive votes from discerning customers (contributing 40%). This model ensures a comprehensive and market-relevant assessment. Focus on flavour: While 'categories' will still exist as helpful search filters on the new directory, judging will focus on the individual merit and outstanding taste of each product. Tiers of recognition:   Recognition is more accessible and transparent with our new tier system based on combined scores:  Winner :  Awarded to product scoring 75% or higher  Finalist :  Awarded to products scoring between 50% and 74%  Commended :  Awarded to products scoring 49% or below Foodservice: We're thrilled to extend participation to the vibrant plant-based foodservice sector! Restaurants, cafes, bakeries, takeaways and more can now enter their signature dishes and products.  Valuable Public Voting Report:   Entrants will receive a report offering invaluable insights, including voter demographics, key feedback highlights and constructive criticism to help refine offerings and marketing strategies.  Vegan Friendly UK Hello Vegan Friendly Businesses! Vegan Friendly certified restaurants and products are eligible for a discount on all entries! Email us to learn more. Their label can already be found on thousands of Vegan Friendly Certified restaurants, businesses, and products globally. When can I start voting? Judges and consumers have the opportunity to vote for their favourite plant-based products through the new Plant Base Directory. This directory will function as the voting platform where you can sign in and track your votes.  Each product will feature a list of stockists so you know where to find each product. Voting opens on 9 June and closes on 21 November. The Plant-Based Taste Awards 2025 promise to be the most exciting yet, connecting the world and highlighting the incredible flavour and quality within the plant-based industry. We can't wait to discover the next wave of best-tasting plant-based products!  Entries are now open until October 28!   About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com

Danone has entered into a definitive agreement to acquire a majority stake in Kate Farms, a US plant-based and organic nutrition brand, for an undisclosed sum. Headquartered in California, Kate Farms produces a range of everyday and specialised nutrition products – such as children’s drinks and medical nutrition shakes – made from organic, plant-based ingredients. Danone said the partnership will allow Kate Farms’ ‘highly complementary’ products to enhance its specialised nutrition portfolio. The dairy giant added that the two companies share a ‘commitment to offer nutritional solutions that positively impact people’s health,’ aiming to support improved standards of care to better serve US communities. Through the deal, Kate Farms’ products will reach a wider group of consumers and patients with a broad range of health needs. Among its specialised nutrition portfolio, the brand offers a diverse range of products including blended paediatric meals designed for tube feeding devices, and renal support drinks designed to meet the needs of people on dialysis. Following the closing of the transaction, which is subject to customary closing conditions including regulatory approvals, Kate Farms’ CEO, Brett Matthews, will serve as chairman and CEO of Danone’s North America medical nutrition business. Kate Farms’ senior leadership team will retain a minority stake in the combined business. Commenting on the partnership, Matthews said: “Together, we can bring our innovative, scientifically developed nutritional products to more and more people. Building on Danone’s expertise, we can also expand internationally.” He added: “As a business founded on and guided by deeply held values, it was important for us to partner with an organisation that is aligned with our mission in this way, and we believe Danone is the perfect fit to continue to make nutrition the foundation of health”. Danone’s group deputy CEO, Shane Grant, said: “This partnership aligns perfectly with our science-based and patient-centered approach to specialised nutrition, and it marks another important milestone in Danone’s 125-year specialised nutrition history”. “Kate Farms’ innovative medical nutrition products expand our offerings, enhance our ability to provide better solutions for people with wide-ranging health needs, and support healthier lives, both in the US and globally.” Top image: © Kate Farms

The plant-based category is evolving, but are brands and retailers keeping up? In this opinion piece, Elin Roberts, co-founder and co-CEO of UK tempeh brand Better Nature, takes a closer look at the labelling of vegan foods to uncover how we’ve been getting it wrong and how we can move forward.   I’m sure you’ve heard the news. Sales of vegan foods have nosedived. Because people don’t care about cutting out animal products anymore, or so it is suggested… The truth? It’s not that vegan food isn’t selling because it’s vegan. It’s because we’ve been marketing it in a way that doesn’t do it justice. When the plant-based boom kicked off, there was a real sense of excitement. The word ‘vegan’ alone was powerful enough to grab attention. Consumers were drawn to it for all sorts of reasons – ethical, environmental, even just to be on-trend. But now the novelty has worn off, that same label is no longer enough to drive sales. Worse still, it's sometimes working against us. Research shows that meat-eating consumers are significantly less likely to choose plant-based foods if they are labelled vegan, with 36% choosing the vegan option when marked as vegan compared to 60% when unmarked.  We’ve reduced entire products – rich in flavour, carefully developed, packed with quality ingredients – to a single word: vegan. ‘Vegan’ nuggets, ‘Vegan’ cupcakes, ‘Vegan’ burgers. These are placeholder names, not compelling propositions. They say what’s not  in the product, but nothing about why someone should actually want to eat it. And here lies the problem. Too much category messaging has been built around restriction, absence or guilt, instead of a celebration of what plant-based food can offer. The irony? Many of the best plant-based dishes out there are delicious by any standard. You don’t have to be vegan to love a smoky lentil ragu, a creamy cashew korma or a miso-glazed mushroom burger. But when products are marketed solely on what they lack – animal products – they’re seen as substitutes, not stand-outs. So how do we shift perception and drive wider adoption? First, we need to lead with flavour. ‘Vegan burger’ becomes ‘Chargrilled miso mushroom burger.’ ‘Vegan pasta’ becomes ‘Garlic tempeh and red wine spaghetti.' These names don’t just sound tastier – they are  tastier in the eyes of consumers. They spark curiosity. They build appetite. They tell a story. Second, we must normalise, not niche. The goal is for plant-based food to feel like food for everyone, not just vegans. That means moving away from large, in-your-face ‘vegan’ labels and instead letting the food do the selling. The people looking for plant-based options will find them, and everyone else won’t feel excluded or put off. Third, we need to build emotional connection. Provenance, process and storytelling matter. Where were the mushrooms grown? What inspired the flavour pairing? Who’s behind the recipe? How does the brand give back? In a competitive market, these are the details that create preference and brand loyalty. Ultimately, if we want plant-based food to go truly mainstream, we have to play by the same rules as the rest of the food industry.  Of course, none of this is to say that the word ‘vegan’ has no place. It does – but it should support the story, not be the story. We shouldn’t be afraid to talk about ethics or the environment. But we can’t rely on these things alone to make the sale. Let’s stop marketing plant-based food like a compromise. Let’s sell it for what it is: exciting, craveable and capable of standing side by side with any other food on the supermarket shelf. Because when we get it right, we’ll not only sell more vegan food, we’ll move closer to the healthier and more sustainable world we’re all working towards. Top image: © Better Nature

Plant-based meat producer Beyond Meat has secured a $100 million financing facility from Unprocessed Foods, an affiliate of the Ahimsa Foundation. This funding comes as the company grapples with disappointing Q1 financial results, including a record low stock price. Beyond Meat's latest quarterly results reveal a decline in sales and a stock price that has hit unprecedented lows. The company’s struggles reflect broader challenges within the plant-based food sector, where changing consumer preferences and increased competition have put pressure on market leaders. Despite these setbacks, Beyond Meat says it remains committed to its mission of providing innovative plant-based products. Ethan Brown, founder and CEO of Beyond Meat, highlighted the importance of the new financing in addressing the company's current challenges. “This facility provides us with additional liquidity as we advance our strategic priorities and invest opportunistically to help us drive our growth plans". He added: "We are pleased to welcome a new investor who deeply understands our industry and is mission-aligned with our plant-based ethos. In addition to securing access to this substantial new financing, we are continuing to evaluate opportunities to further strengthen our balance sheet and best position our business for the future.” The financing agreement includes a senior secured delayed-draw term loan with an initial interest rate of 12.0% before February 7 2030, escalating to 17.5% thereafter. The maturity date may extend to May 7 2035, subject to mutual consent, allowing Beyond Meat flexibility in managing its cash flow during this turbulent period. Shaleen Shah, president of the Ahimsa Foundation, expressed confidence in Beyond Meat's potential, underscoring the alignment between the foundation's mission and the company’s vision for plant-based diets. “Beyond Meat is a category-leading business with exceptional products,” Shah remarked, reinforcing the foundation's commitment to supporting the company’s long-term growth. As part of the financing deal, Unprocessed Foods will receive warrants to purchase up to 12.5% of Beyond Meat's outstanding shares at an exercise price linked to market performance, further aligning investor interests with the company's recovery strategy.

Sun Chemical has unveiled a new edible algae cultivation facility in California, US, operated by its subsidiary Earthrise Nutritionals. This facility aims to integrate sustainable smart farming practices into the production of spirulina, a blue-green algae known for its nutritional benefits and applications in food colouring and dietary supplements. The newly established 420,000 m² facility employs advanced agricultural technologies designed to enhance crop yields and quality through real-time monitoring of environmental conditions. By using a supervisory control and data acquisition (SCADA) system, the facility centralises data management, enabling efficient analysis and visualisation of growing conditions. This approach is expected to bolster sustainability efforts by promoting energy and water conservation. The facility's design incorporates collaborative robotic arms to facilitate safe operations while reducing labour costs. Additionally, an AI-driven system and drone technology are employed for facility analysis, ensuring optimal algae growth, high-quality production and compliance with regulatory standards. Notably, the facility is engineered to purify over 1,200 tons of CO2, which is utilised during photosynthesis to support spirulina growth. This process not only enhances the sustainability of production but also aligns with broader environmental goals. More than 50% of the energy required for spirulina cultivation is sourced from renewable energy provided by the Imperial Irrigation District, a public utility in Southern California. A state-of-the-art water control management system is also integral to the facility's operations, enabling the production of Sun Chemical's Linablue spirulina extract – a naturally derived blue food colouring. This system achieves zero discharge of industrial wastewater, ensuring that the facility maintains high product quality while minimising its environmental footprint. Yangyang Jin, business manager for food and nutrition at Sun Chemical, highlighted the company's commitment to sustainability: "By combining smart farming techniques with sustainable solutions, this new facility ensures our California-grown spirulina will remain a superior environmentally-friendly solution to our customers around the world".

US-based Meati Foods, a player in the alternative protein sector known for its mycelium-based meat products, is preparing for a distress sale valued at just $4 million. This comes on the heels of a significant financial crisis that has shaken the company, which had previously raised a total of $450 million in funding. The impending sale was disclosed in court filings to the Adams County District Court in Colorado on May 2, revealing that chief executive officer Phil Graves has assigned the firm’s assets to attorney Aaron Garber. The transaction is expected to be completed with a new entity, Meati Holdings, although details about the buyer remain scarce, as reported by BusinessDen . According to BusinessDen , Garber highlighted that this sale aims to "preserve the operational value of the company" and minimise the impact on creditors and stakeholders compared to a complete liquidation. Meati's current valuation is a stark contrast to its peak worth of $650 million following a $150 million Series C funding round in 2022. The company had recently expanded its retail presence significantly, doubling its revenue and distributing its products to over 7,000 stores. However, a sudden cash sweep by its lender in February, which removed two-thirds of its cash reserves, triggered a financial crisis that the company was unable to recover from. This unexpected action led to a Worker Adjustment and Retraining Notification (WARN) being issued to all 150 employees , indicating potential layoffs if immediate funding was not secured. The situation was exacerbated by a breach of financial agreements concerning revenue and gross profit, leaving Meati scrambling for capital. Meati's challenges reflect a troubling trend within the alternative protein industry. Global investment in the sector fell by 27% in 2024, with plant-based food start-ups experiencing a staggering 64% decline. Despite these challenges, fermentation start-ups, including Meati, saw a 43% increase in funding, indicating a potnetial shift in investor interest towards fermentation technologies. While the overall market for meat alternatives has contracted, Meati's products, particularly its whole-cut steak, have seen growth, highlighting a nuanced market dynamic where some brands continue to thrive despite broader industry headwinds. Recent data from Circana indicated that Meati’s products were among the top growth items in the meat alternatives category, underscoring consumer demand for high-quality, natural ingredients. Despite these difficulties, the company was recently named one of North America's most innovative companies in 2025 by Fast Company, highlighting its potential and the recognition it has garnered within the industry.

Oat Shaker, a new oat and fruit-based bottled snack, has launched in Sainsbury’s stores across the UK. The 100% natural, plant-based range combines wholegrain oats with real fruit to deliver a high-fibre, gut-friendly shake. Free from preservatives, artificial additives and added sugar, it is designed to meet growing demand for healthy, functional snacks. Available in 750ml bottles, the range includes: Matcha & Pineapple, Blueberry & Acai; and Banana & Coconut. Antonios Geornaras, managing director of Oat Shaker, said: “The oats are the game-changer. These shakes deliver a creamy texture and great flavour, while packing a nutritional punch". "We’ve created a truly unique, plant-based drink that consumers have been crying out for – a functional, all-natural snack that offers both taste and nutritional benefits. We’re already working on new flavour variants and plan to expand into convenient grab-and-go formats.”

UK plant-based food brand, Gosh, has introduced its new Veg Bites snack packs, aimed at capturing the growing market for healthier snacking alternatives. The launch responds to consumer demand for nutritious, convenient options in the food-to-go category, particularly as the UK grapples with increasing health consciousness amid the cost-of-living crisis. The Veg Bites snack packs are available in two globally inspired flavours: Mexican and Italian. Each 50g grab bag is crafted from 100% natural ingredients and boasts a high protein and fiber content, catering to health-oriented consumers seeking satisfying snacks. The Mexican Veg Bites feature a blend of baked sweet potato, chickpeas, black beans, chipotle, harissa, and various herbs and spices, while the Italian variant combines red pepper, chickpeas, spinach and herbs. The products will be sold individually for £1.30 at Morrisons stores nationwide and can also be included in meal deals, positioning them as a convenient choice for busy shoppers. The UK snack market is witnessing a significant shift, with over 90% of adults reportedly snacking daily. Recent data from Nielsen indicates that 97% of meal deal shoppers are open to healthier snack options, with 70% either currently purchasing or willing to buy plant-based snacks. Despite this demand, many existing meal deal offerings remain heavily processed, leaving a gap for nutritious alternatives. Research indicates that up to 57% of daily energy intake for consumers comes from ultra-processed foods (UPFs). As stricter legislation regarding HFSS products is introduced, the need for clean-label, healthy snacks is becoming increasingly urgent. Gosh Veg Bites are positioned to fill this gap, offering a viable solution for consumers seeking nutritious options without sacrificing convenience. External research conducted prior to the launch revealed that Gosh Veg Bites received an 80% likeability score among potential consumers, suggesting a strong market entry. Caroline Hughes, marketing director at Gosh, highlighted the brand's commitment to transforming the snacking landscape: “For too long, meal deal snacks have been dominated by unhealthy and uninspiring choices. Our new Veg Bites will enable shoppers to make healthier choices while on-the-go, without compromising on taste or convenience.” The new Veg Bites products follow two more recent global-inspired additions to Gosh's portfolio – Aloo Tikki and Katsu Bites, joining the brand's Street Food range last month. The bites aim to blend authentic world flavours with plant-based convenience, targeting consumers seeking new flavour experiences. The Aloo Tikki Bites are made from potato, green lentils and spices; while the Katsu Bites are crafted from chickpeas, butternut squash, coconut and spices.

In a recent LinkedIn post, Bolder Foods' co-founder and CEO Ilana Taub announced that the company has officially ceased operations. The closure, attributed to the inability to secure necessary funding, reflects broader challenges faced by companies in the rapidly evolving food industry. Despite possessing a dedicated team, a promising product in MycoVeg and a foundation of strong intellectual property, the Belgium-based food tech start-up was unable to achieve the impact it envisioned. The co-founder's statement highlighted a mix of pride and disappointment, noting: "Over the past year or two, I’ve seen so many posts from founders announcing their start-up’s end. Stories full of pride, gratitude, and hard-won lessons. They usually go something like: “We built something great, we’re proud, it’s been tough, but we’re thankful. So yeah, Bolder Foods is no more." The founder expressed gratitude for the invaluable experiences gained and the relationships forged during the journey, stating, “I learned so much. I met brilliant people. We built the best team I’ve ever worked with.” Notable team members, including experts like Stacey Skaalure and Basile Meulenyzer, are credited by Taub for their significant contributions to the company’s vision. The start-up's flagship product, MycoVeg, was positioned as a potentially transformative solution in the realm of climate-positive food options. However, the founder acknowledged that despite the innovative potential, the market dynamics and funding environment proved to be insurmountable hurdles. Bolder Foods’ experience is reflective of a larger trend within the plant-based food industry, where many start-ups have encountered similar challenges. As consumer demand for sustainable and innovative food options grows, so too does the competition for investment and market share. The plant-based sector, while burgeoning, is fraught with risks, particularly for early-stage companies seeking to disrupt established norms. Industry analysts have noted that while there is a strong appetite for plant-based products, the path to profitability remains complex. Factors such as consumer education, distribution challenges and the need for significant marketing efforts can strain resources for start-ups. The founder’s reflections on the journey resonate with many in the start-up community. As Bolder Foods closes its doors, the founder remains optimistic about future endeavours, hinting at new opportunities on the horizon. "And as always, when one door closes, another opens...So naturally I can’t wait to share more soon," she enthused. Featured image credit: Bolder Foods