New brand Oh So Wholesome has announced its first major retail listing with Tesco, set to launch on April 28 2025. The brand's flagship product, Veg’chop, will be available in 649 Tesco locations across the UK, marking its entry into the competitive plant-based market. Veg’chop is a minimally processed product crafted from a blend of pulses, seeds and vegetables, designed to offer a nutritious alternative to traditional meat substitutes. With its savoury, seasoned flavour profile, Veg’chop is positioned as a versatile ingredient suitable for a variety of dishes, including fajitas, curries and salads. The product boasts a high protein and fibre content, appealing to health-conscious consumers. The creation of Veg’chop stems from founder Jason Gibb's personal quest for a plant-based ingredient that diverged from the typical meat mimic products prevalent in the market. Gibb said: “I wanted something that tasted like the plants it was made from and that I was happy to eat daily with my family”. This emphasis on whole food ingredients aligns with current consumer trends favoring less processed options. Co-founder Simon Day highlighted Veg’chop's potential to rejuvenate the plant-based category, which has faced challenges in attracting new shoppers. “This aisle has been a home for people who are avoiding meat but it hasn’t been a destination for people who want to eat more plants and – alongside growth in tofu and tempeh – we believe that is what will get shopper numbers moving in the right direction," he commented. Day believes that products like Veg’chop, alongside the growth of other plant-based offerings such as tofu and tempeh, could drive increased shopper engagement in the aisle. The launch includes two variants of Veg’chop: Oh So Wholesome Original Veg’chop (RRP £3.00/250g) Oh So Wholesome Mexican Style Veg’chop (RRP £3.00/250g)

In a statement to The Plant Base, dairy giant Danone has confirmed it will discontinue its Provamel brand in Germany, effective August 2025. The company says the decision will allow it to focus its resources on the Alpro brand, which is set to launch a new organic product line, Alpro Bio, in the German market. Danone's commitment to the Alpro brand aligns with growing consumer interest in plant-based products, particularly organic options, which have seen a surge in popularity. Richard Trechman, managing director of Danone’s operations in Germany, highlighted that the decision was made to ensure long-term competitiveness and sustainability in a challenging market environment. “By focusing on Alpro, we aim to better meet consumer demand for innovative and sustainable plant-based alternatives,” he stated. The Provamel brand, known for its soy-based products, has faced challenges in recent years, particularly in terms of market penetration and consumer preferences shifting towards other plant-based offerings. Danone's decision to phase out Provamel is indicative of the need for companies to adapt to changing consumer behaviours and preferences, especially in the context of health and wellness trends. The launch of the Alpro Bio range is anticipated to bolster Danone's position in the organic sector, which continues to expand as more consumers seek out products that align with their health-conscious lifestyles. This strategic pivot not only aims to enhance brand visibility but also to capture a larger share of the rapidly growing plant-based market. Danone's focus on Alpro is part of a broader strategy to invest in high-growth areas within the food and beverage industry, particularly as competition intensifies among plant-based product manufacturers. The company has indicated that it will continue to explore opportunities for innovation and expansion within its remaining brands, positioning itself to respond effectively to market demands. Earlier this month, Danone also anounced that it would close its dairy production facility in Ochsenfurt by the fourth quarter of 2026, a move driven by shifts in consumer behaviour, low capacity utilisation and rising operational costs. The decision comes after 15 years of consistent investment in the plant, which has struggled to meet production expectations in recent years. Trechman added: "There is less consumer demand for the locally manufactured products and high-potential Danone products cannot be produced locally. I very much wish we didn't have to make these plans for Ochsenfurt. In this context, I can only assure all employees that we will do everything we can to find another position at Danone for as many employees as possible.”

Oppo Brothers has launched a new range of low-calorie, vegan ice cream sticks under the name Oppo Refreshed. The products aim to combine the creaminess of ice cream with the fruit-forward refreshment of sorbet. Available in three flavours, the sticks contain 49 calories each and are Nutriscore A rated. Each variety is made with a high fruit content, reported to be double that of the nearest competitor. The full range includes: Sicilian Lemon & Strawberry, made with Sicilian lemons and a strawberry swirl; Alphonso Mango & Passionfruit, features Alphonso mango purée and a passionfruit swirl; and Raspberry Coulis Swirl, uses high-quality raspberry purée and a tangy coulis swirl. Harry Thuillier, Oppo’s founder, commented: “So far, ice cream treats have either been refreshing or indulgent. Water ices are great but don’t cut it when you’re looking to treat yourself. Chocolate covered sticks deliver on the indulgence but lack refreshment. We’ve smashed both sides of the category together to deliver a totally new experience." "With summers getting hotter, finally here’s a treat that’s both refreshing and indulgent, and happens to have fewer calories too.” Oppo Refreshed is currently available via Ocado, Booths and Amazon Fresh.

Minor Figures, a notable player in the plant-based beverage sector, has launched Hyper Oat, a new range of oat drinks aimed at redefining consumer expectations within the functional beverage market. This introduction highlights the growing demand for innovative plant-based products that prioritise both flavour and nutritional benefits. Hyper Oat distinguishes itself by focusing on functionality in addition to taste. The range features four unique flavours – Berry, Matcha, Turmeric and Mango – each crafted with ingredients such as adaptogens and nootropics. This emphasis on health aligns with current consumer trends, as many seek products that offer both enjoyment and wellness benefits. Berry: A light pink drink enriched with protein and calcium, designed to support muscle function, making it suitable for post-workout recovery. Matcha: This green variant includes zinc and pantothenic acid, promoting cognitive function and appealing to consumers looking for mental clarity. Turmeric: Featuring baobab and vitamin D, this golden drink supports immune health, reflecting rising consumer interest in gut wellness. Mango: Rich in B12, aimed at reducing fatigue and catering to active lifestyles. The Hyper Oat range will be available through major UK retailers, with Waitrose now stocking the Berry and Mango flavours. Ocado and Morrisons will also carry the collection, with broader availability expected through Minor Figures’ website and various independent stores by May. Since its founding in 2014, Minor Figures has established itself as a key player in the plant-based sector. The brand focuses on creating distinct offerings that enhance the consumer experience rather than merely serving as dairy alternatives. With B-Corp certification and a focus on ethical sourcing, Minor Figures continues to prioritise environmental responsibility while expanding its global footprint.

UK plant-based brand This has unveiled a brand-new product line, This Is Super Superfood, made with fava bean protein, seeds and vegetables. The brand is best-known for its range of hyper-realistic meat alternatives, such as This Isn’t Chicken. However, alongside shifting consumer preferences for natural, whole food-based products and cleaner labels, it has broadened its offering to include the new This Is Super Superfood range, described as its most ‘deliciously nutritious and versatile’ product line to date. The range includes the ‘Super Block,’ a high-protein plant-based block claimed to contain 30% more protein than a typical tofu block of the same weight. It also includes a marinated pieces product, featuring cubes pre-prepared with a lemon and herb marinade. This’ ‘Superfood’ blend contains pumpkin, flaxseed, hemp hearts and chia seeds, as well as shiitake mushrooms and spinach, alongside fava bean protein. It offers 18g of protein per 100g, with the mushrooms offering a firm texture and natural umami flavour. It is also high in fibre and offers a source of iron and omega-3. According to This, both the block and the cubes are versatile and well-suited to many dishes including stir-fries, curries, pasta and ramen dishes, able to hold their texture well when pan-fried. Luke Byrne, innovation director at This, commented: “Our innovative superfood technology harnesses the natural synergy of beans, seeds and mushrooms to create an entirely new plant-based texture. At its core, we use fava bean protein as the primary source of protein, blending it with shiitake mushrooms, celebrated for their rich umami depth and unique texture. To further enhance the sensory experience, we incorporate selected seeds that add layers of complexity and mouthfeel.” He added: “This cutting-edge approach allows us to craft a next-generation plant-based protein – one that is not only nutritious but also elevates texture and taste to unprecedented levels. This is a perfect example of how, with the right approach, simple ingredients can be transformed into something truly innovative.” Mark Cuddigan, CEO of This, explained that the brand’s line of meat-mimicking products will still be available, while the new line offers more options for consumers. “The future for the plant-based category is about creating something for everyone, whether you’re a meat-lover, flexitarian or fully plant-based,” he said. “So whether you want meat-like texture or whole food protein, we’ve got you covered.” The This Is Super Superfood range launches via Tesco and Ocado on 28 April, followed by Waitrose on 30 April and Sainsbury’s in May. The Super Block will also be available in Asda in May. Both products are priced at £3.95.

The Good Food Institute (GFI) has announced that its CEO, Ilya Sheyman, will be departing from the company, effective from 2 June. Ilya Sheyman Sheyman expressed his confidence in GFI’s ability to “thrive through this transition and the vital work that lies ahead,” adding that he will now begin “a new chapter of service” focused on “addressing urgent challenges impacting vulernable communities close to home”. He commented: “Over the past three years we’ve catalysed hundreds of millions of dollars in investment into critical R&D efforts, advanced collaboration across sectors, launched a new affiliate in Japan and continued to build a world class organisation – bringing us a step closer to a world where alternative proteins are no longer alternative.” “The need to reimagine protein remains critical: to reduce emissions, support healthy ecosystems, safeguard public health and bolster food security. I’ll continue to be this team’s biggest cheerleader – because the stakes couldn’t be higher.” GFI’s senior vice president of policy and government relations, Jessica Almy, will serve as interim CEO while the organisation conducts a nationwide search for its next chief executive. Almy brings deep knowledge of GFI and expertise in public health, environmental law and food policy. She currently heads up GFI’s office in Washington, DC, leading a team focused on leveraging federal and state legislation, regulation, litigation and other policy mechanisms to accelerate progress toward widespread alternative protein adoption. Prior to beginning her work with GFI eight years ago, Almy advanced public health through policy at the Center for Science in the Public Interest, a non-profit food policy organisation. Commenting on her appointment and experience with GFI, she said: “What drew me in, and continues to inspire me every day, is GFI’s bold vision of a food system that’s resilient, sustainable and built to ensure abundance. Our global team is united by a shared commitment to ‘do the most good,’ a core value that enables us to catalyse scientific, policy and private sector solutions.” Jessica Almy Almy added: “What’s so powerful about GFI is that our shared work brings us closer to a far more vibrant future – whether we’re motivated by food security, sustainability or innovation. I’m honored to serve as interim CEO and to help steward GFI’s work during this pivotal time. Together, we’ll keep building a better food future for all.” Bruce Friedrich, GFI founder and president, praised Almy as a “trusted and experienced” leader, adding that Sheyman’s leadership as CEO was “remarkable” and expressing gratitude to them both. “Under [Sheyman’s’] guidance, GFI has continued to champion its important mission, bringing alternative proteins closer to becoming a mainstream solution for climate, biodiversity, food security and public health,” Friedrich said. “We are indebted to him for steering GFI with a truly exceptional level of strategic guidance, competence and focus.”

Happiee, a brand known for its plant-based seafood alternatives, has launched what is claimed to be a category-first innovation in the UK: an ‘easy-cook’ lion’s mane mushroom chunks product line. The brand developed the range after observing increasing demand for whole food vegetarian options, with its research suggesting that 45% of British consumers would prefer a whole mushroom-based option over a processed meat alternative. Happiee’s lion’s mane pieces are rolling out in 240 Sainsbury’s stores across the UK, available in original and teriyaki flavours. They provide a convenient, ready-to-cook option, already marinated and pre-prepared. Happiee noted that this ensures a consistent flavour and texture in comparison to using fresh lion’s mane, which can be difficult to cook and naturally bitter. The product contains 4.1g of protein per 100g, 2.8g of fibre and 0.9g of sugar. According to the brand, it delivers a ‘tender, satiating bite,’ designed to be versatile across numerous dishes and offering a whole food alternative to chicken, beef, fish and plant-based meat. It can also provide an allergen-free alternative to popular soya-based meat alternatives, such as tofu, as well as offering a longer shelf life, Happiee confirmed. Lion’s mane has become an increasingly popular supplement, known for its cognitive support and other wellbeing benefits in the functional foods space. Happiee now aims to bring it to the plant-based meat alternatives category where it can be enjoyed as a convenient whole food option. The brand said it wants to ‘champion the link between mindfulness and a plant-based diet, and bring the category back to a place where it is synonymous with healthier options’. Justin Chou, co-founder and CEO of Happiee, commented: “Our primary focus is on creating nutrient-rich, exciting foods made with mind-and-mood-boosting ingredients to drive consumer cut through at a time where we’re seeing the plant-based meat category declining due to the ultra-processed food link. We want to be the fresh face of the plant-based wholefood category where we see huge growth opportunity.”

Laird Superfood has expanded its functional beverage range with a new product, Vanilla Instant Latte. Formulated with real vanilla bean powder and suitable for vegans, the Vanilla Instant Latte offers an alternative to products containing artificial or unspecified 'natural' flavours, the brand said in a statement announcing the launch. It features Laird Superfood’s proprietary Performance Mushroom Blend – comprising lion’s mane, cordyceps, chaga and maitake extracts – as well as Aquamin, a mineral-rich sea algae complex that provides more than 72 trace minerals and serves as a source of calcium. According to the company, the product is designed for convenience, requiring only hot water for preparation, and aims to deliver a café-style experience at home. Jason Vieth, CEO of Laird Superfood, said: "We're excited to bring one of America's favorite coffee flavours – vanilla – to our line-up with our new Vanilla Instant Latte. Our Instant Latte line continues to gain in popularity, and adding more flavours like this makes it easier for folks to switch up their daily routine with another quick, healthy and delicious option." Laird Superfood Vanilla Instant Latte is available in an 8oz bag via the company’s website, with availability on Amazon and additional retailers to follow.

Perfect Day is facing a lawsuit filed by the GMO/Toxin Free USA (GTFU) and the Organic Consumers Association, who allege the company misled consumers about its synthetic dairy protein, ProFerm. The US start-up is known for pioneering animal-free whey protein through precision fermentation, promoting it as a sustainable, cruelty-free alternative to traditional dairy. ProFerm – a bioengineered, recombinant beta-lactoglobulin protein – is used in products like Bored Cow’s Animal-Free Dairy Milk, MyProtein’s Whey Forward and and Unico Nutrition’s Apollo protein powder. It’s made using synthetic biology and precision fermentation and has FDA GRAS (Generally Recognised As Safe) approval. The non-profits filed the complaint in the Superior Court of the District of Columbia Civil Division, claiming that Perfect Day and its partners misleadingly market ProFerm as 'whey protein' or 'milk-identical,' leading consumers to believe it's equivalent to cow-derived whey and produces milk identical to cows. The complaint alleges advanced testing showed 86.6% of ProFerm consists of fungal proteins, not found in traditional dairy. The complaint states: “Perfect Day supplies retail and commercial partners with a synthetic, bioengineered protein product, which Perfect Day and those partners refer to as ‘whey protein’ or ‘milk-identical’ protein, to create purportedly 'animal-free’ dairy.” It continues: “Perfect Day states and DC consumers reasonably believe that the resulting bioengineered protein product is identical to cow-derived whey protein and creates milk that is identical to cow’s milk. Contrary to the belief Perfect Day creates in consumers, Perfect Day’s protein product is not equivalent to cow-derived whey protein. Nor does it produce milk identical to cow’s milk. Advanced testing reveals that 86.6% of the product consists of fungal proteins secreted during the production process.” The non-profits also allege that “the risks related to making and consuming the protein product have not been disclosed to consumers.” Instead, they say Perfect Day “markets its protein product as safe, environmentally friendly and identical to cow-derived whey and encourages other brands to market the protein that way in their products, to Perfect Day’s profit and benefit.” As part of the legal action, GTFU and the Organic Consumers Association commissioned independent research from the Health Research Institute (HRI), a public-interest laboratory. HRI analysed ProFerm and a related product, alongside certified-biodynamic and certified-organic whole cow’s milk. The analysis found that ProFerm is only 13.4% cow’s whey protein and contains 93 fungal compounds not found in cow’s whey, along with a fraction of the nutritional value of cow’s milk. HRI further alleges that the novel proteins in ProFerm could become toxic and allergenic, posing potential risks for human consumption. ProFerm has GRAS approval and tests by the Food Allergy and Resource Program (FARRP) at the University of Nebraska-Lincoln indicate that ProFerm has 6.7% fungal protein, much lower than the amount alleged in the lawsuit. According to its GRAS notice, Perfect Day notes that FARRP determined that the beta lactoglobulin samples it tested did not contain “sufficient residual fungal proteins to present allergenicity concerns”. The ingredient has been used by a number of industry giants, including Nestle and Unilever. It can be used instead of conventional whey in a range of applications and emits up to 97% fewer emissions, consumes up to 99% less water and requires less non-renewable energy to create. GTFU advocates for a healthy food system and non-toxic products, educating consumers about the hazards of GMOs, pesticides and other toxins, while the Organic Consumer Association addresses issues around food safety and genetic engineering. Both companies say they are not seeking damages, but are seeking an injunction to stop ‘deceptive marketing’. This is the second legal challenge Perfect Day has faced this year, having only just ended its lawsuit with a co-manufacturing partner.

UK functional beverage brand Unconform is introducing three new vegan RTD cold brew coffee drinks, containing functional ingredients for wellness benefits. The new beverages combine oat milk with Arabica beans and functional additions such as nootropics – ingredients that are believed to support cognitive health benefits including improved mood, focus and sleep. They will be available in three varieties: Flat White with ashwagandha, ginkgo bilboa and vitamin B12; Salted Caramel Latte with inulin and turmeric; and Mocha with niacin and biotin. The Flat White seeks to improve focus and concentration, while the Salted Caramel is designed to support the gut and the Mocha to bolster hair, skin and nail health. Unconform said that cold brew – a £10 million drinks category in the UK that is predicted to climb to beyond £29 million by 2027 – is seen by many consumers as a ‘natural, classier and more sophisticated’ alternative to mass market energy drinks and sugary iced coffees. The category ‘does not rely on sugar to showcase the complex nuances of coffee,’ the brand said, noting its popularity with younger coffee-appreciating audiences looking for an energy boost throughout the day or an evening alternative to alcohol. Yusuf Amanullah, founder of Unconform’s owner Impact Coffee, said: “Although our first foray into cold brew coffee [with Impact Coffee] proved very successful [and] quickly gained traction online, within top-end delis, convenience stores and even blue-chip retailers like Holland & Barrett; we knew that this was merely the opening salvo within cutting-edge cold brew innovation”. He added: “Unconform identifies the scope for supercharged cold brew beverages to go the extra distance as the perfect host for beneficial vitamins, spices and plants to create oat milk coffee with authentic wellness upsides”. The drinks are launching in May 2025 in a 250ml can format, with an RRP of £2.49.

Alongside the growth of the plant-based food and beverage category, we’ve seen a more diverse range of products on the shelf than ever before. Brands are striving not only to provide more choice for vegetarian and vegan consumers, but to produce exciting products that can generate curiosity from flexitarian and omnivorous shoppers, attracting them to the category with hopes of proving that plant-based alternatives can stand up to their animal-derived counterparts. Many brands have been around since before the plant-based boom saw vegan alternatives trickle into the mainstream – and as options in the category increase, so do consumer expectations. With so many products now available, standing out as a unique offering in this space is becoming more challenging. In many cases, fine-tuning formulations to upgrade areas such as mouthfeel, flavour or nutritional profile might be the difference between a product that stirs up consumer buzz and a product that fades into the background among a crowded fixture. We take a look at how different brands are giving their recipes an upgrade to address shifting trends and consumer needs… Taste and texture Taste and texture have historically been key challenges for the plant-based industry, with several research studies showing taste is the primary driver for food purchases. Last month, a report from non-profit organisation Nectar – titled ‘ Taste of the industry 2025’  – identified texture as the biggest opportunity to improve the sensory qualities of plant-based meat products, with such products facing challenges like ‘mushy,’ crumbly and grainy textures. The report recommends that brands and manufacturers follow a ‘taste-centric’ development approach, while retailers should prioritise products that deliver on taste claims. These opportunities for taste and textural improvement expand far beyond meat alternatives. The alt-dairy category, in particular, has seen an increase in reformulation in recent years as brands seek to better emulate traditional the creamy and indulgent mouthfeel of products such as ice cream. Unilever’s Magnum ice cream stick brand introduced what it claims is its ‘most velvety and luxurious’ vegan ice cream recipe in February this year, harnessing a new formulation based on soya and coated in the brand’s signature vegan chocolate. According to the brand, the new recipe offers a smoother taste and texture than the previous recipe used for its plant-based products, which was developed with a pea protein base. Another of Unilever’s ice cream brands, Ben & Jerry’s, unveiled a new ‘extra smooth’ oat milk base last year, aiming to improve the non-dairy ice cream experience for both plant-based and flexitarian consumers. The reformulation followed an extensive development process, finding that the oat base was most popular thanks to its smoother, richer texture. © Ben & Jerry's Dairy-free cheese company Daiya also reformulated its recipe in 2023 following a multimillion-dollar investment in fermentation technology, promising consumers an ‘incredible dairy-like melt’ and ‘deliciously balanced’ cheese flavour thanks to its cultured Daiya Oat Cream blend. Melanie Domer, the company’s chief commercial officer, said the advancement was expected to “rejuvenate consumer confidence” in the category and boost its market potential. Elsewhere in the US, food-tech company Eat Just debuted an upgraded formulation of its mung bean-based egg alternative product, Just Egg – which is set to launch in the UK and EU following a partnership with Vegan Food Group, announced this week – last summer. The company said it now offers a ‘cleaner’ flavour profile, allowing the product’s ‘pillowy’ and creamy texture to shine through. This aims to provide a more neutral palette for traditional egg-based dishes such as scrambled egg, omelettes and quiches. Furthermore, the new ‘V5’ iteration – the latest in a series of updates to the recipe since its original launch – is said to match a conventional egg’s functionality ‘more closely than ever before’ in bakery applications, providing better binding and aeration qualities.   Health and nutrition Plant-based brands have also worked hard to enhance the nutritional profile of their products, a particularly pertinent element given that many consumers who shift toward eating more plant-based foods do so in order to reap health benefits. While being plant-based does not necessarily make a food product inherently healthy, foods made with natural, plant-sourced ingredients can offer key health benefits, such as providing fibre – an essential nutrient that research shows most consumers are falling short on when it comes to meeting recommended daily dietary guidelines. However, there is room for improvement, with many plant-based brands working to improve the health credentials of their products. Salt reduction is one example of efforts to make products healthier, particularly within the meat alternatives category. Retailer Lidl announced enhancements to its range of meat alternatives last month, reducing more than 30% of the salt across its own-label vegan meatballs and minced meat products. Martine van Haperen, nutrition and health expert at industry awareness organisation ProVeg International, commented on Lidl’s initiative: “Fortunately, we already know from research that meat substitutes have a healthier composition on average than comparable meat products. For example, most plant-based sausages contain less saturated fat and more dietary fibre than pork sausage.” “But meat substitutes are often just as salty as animal meat. That is why it is a very positive development that Lidl has reduced the salt content in its meat substitutes and has introduced more healthy meat substitutes.” As a result of the reformulation, more than two-thirds of Lidl Netherlands’ own-label meat alternatives now meet the Wheel of Five nutritional standards, developed by the Netherlands Nutrition Centre to highlight the types of foods consumers should prioritise eating regularly to maintain a healthy diet. With high-protein products continuing to prove popular, not just in the active nutrition space but widely across the F&B sector, plant-based brands are also seeking to boost the protein content of their offerings to ensure they stand up to animal-based sources. This has been a particular challenge in alt-dairy, with many plant-based alternatives being lower in protein compared to those made with traditional dairy. © Nush British dairy alternatives company Nush reformulated its yogurt range with a new higher-protein recipe this January, with each product in the range now containing a minimum of 16g of plant-based protein per tub. The natural SKU offers 23g in a 350g format. Nush’s revamped recipe is made using a blend of European almonds and fava beans, said to offer a creamier and thicker texture as well as a protein boost. Clean labelling is another critical consideration, as demand for products with simpler ingredients labels and no artificial additives increases. Concerns around the health impacts of ‘ultra-processed foods’ have been all over the headlines in recent years, with the plant-based category facing criticism over the highly processed nature of some meat alternatives. Beyond Meat responded to this demand last year by reformulating its Beyond Beef and Beyond Burger products to a new recipe, named ‘Beyond IV’. Its new formulation included the incorporation of avocado oil, enabling the brand to reduce saturated fat content by 60% while maintaining a juicy texture. The products offer 21g of protein per serving, derived from a blend of peas, brown rice, red lentils and faba beans. They also contain 20% less sodium than the previous version. Smaller brands are also taking steps to make their labels cleaner. Three Robins, a UK brand producing dairy-free beverages for families, announced it had removed the last trace of added sugar in its original chocolate milk last month, while also removing the acidity regulator (dipotassium phosphate) in its barista oat milk to underpin its ‘clean deck’ credentials.   Sustainability One more crucial consideration for brands is sustainability, with traceability becoming an increasingly pressing issue as consumers demand to know how products are made and where ingredients originate. Ethical and sustainable sourcing plays a big role here, with companies choosing to use seasonal and locally sourced plant-based ingredients not only to support local farmers, but to reduce food miles and their overall environmental footprint. Alongside its further clean label reformulation efforts, Three Robins has transitioned to 100% Scottish Oats over the past year. And major player in the space, Alpro UK – owned by dairy giant Danone – announced a multi-million-pound investment in bringing 100% British oats to its beverages through a partnership with the Navara oat mill in Kettering, UK. The oat mill is less than ten miles away from Alpro’s own factory, with most of the farmer suppliers within 80 miles of the mill. Alpro said the move will significantly cut its food miles while giving local farmers new avenues for their crops. This follows research by Circana revealing that only 1% of the oat drinks sold in the UK have been guaranteed to be made from 100% British oats. As the plant-based food and beverage category shifts into a new era, reformulation is proving to be a powerful tool for brands aiming to exceed evolving consumer expectations and adapt to current industry trends. These recipe upgrades underscore broader industry efforts to craft plant-based products that can truly appeal to all consumers, no matter what their key priorities. With continued innovation and investment from brands, reformulation is unlocking new potential across taste, nutrition and more. With the rise of cleaner labels and a closer eye on product quality, The Plant Base is excited to see how brands continue to level up their offerings as we welcome in the next wave of animal-free innovation. Top image: © Beyond Meat

UK plant-based recipe kit start-up Grubby has partnered with dairy-free cheese brand Julienne Bruno to launch a limited-edition Easter dish featuring Julienne Bruno’s ‘Burrella’ burrata alternative. The Creamy Burrata-Topped Za’atar-Spiced Squash recipe is available for delivery from today (17 April) until 23 April. It celebrates Middle Eastern-inspired flavours, layered with spice and the creaminess of Burrella, described as the ‘ultimate savoury centrepiece’. This partnership marks Julienne Bruno’s first with a recipe kit brand. The burrata alternative is crafted in the UK using simple ingredients and traditional fermentation methods, aiming to set a ‘new standard altogether’ rather than merely imitate its dairy counterpart. Axel Katalan, founder of Julienne Bruno, said: “We created Burrella to bring indulgence and joy to people’s plates – so this collaboration with Grubby made perfect sense. We’re excited to see Burrella used in home kitchens across the UK, showing that sustainable food can be beautiful, simple and seriously tasty.” Martin Holden-White, founder of Grubby, commented: “We’ve long admired what Axel and the team at Julienne Bruno are doing – creating plant-based products that aren’t just ‘good for a vegan cheese,’ they’re good full-stop. Burrella elevates this recipe to a high-end restaurant level. It’s proper food, proper flavour, and a proper milestone for plant-based.” Grubby launched onto the recipe kit scene in 2020 and has since partnered with a number of retail food brands including This, Oatly, ManilLife, Belazu , Leon Grocery and Redefine Meat . In March 2025, the start-up acquired the excusive rights to the recipes and manufacturing methods for the portfolio of Allplants , a vegan ready meal brand that entered administration in November 2024 following a period of financial challenges.