US alt-milk brand Malk Organics has added two new clean label products to its line-up, Unsweetened Organic Coconut and Unsweetened Organic Soy. The coconut SKU is made with just four ingredients: filtered water, organic coconut milk, evaporated coconut water and Himalayan pink salt. The drink provides the coconut’s natural rich flavour and subtle sweetness, also bringing a ‘velvety texture’ that is ideal in smoothies and cooked dishes as well as on its own, Malk Organics said. Meanwhile, the new soya option contains just three ingredients: filtered water, soya beans and organic Himalayan pink salt. It offers 6g of plant protein in each serving, aiming to meet consumer needs around both flavour and nutrition. The creamy drink is well-suited for use in coffee, smoothies and cooking. Jason Bronstad, Malk’s CEO, said: “We're thrilled to introduce Organic Coconut and Organic Soy to our growing portfolio of clean, plant-based milks”. “As demand for transparent, flavourful options continues to rise, we're confident that our organic, dairy-free favorites will further solidify Malk as the trusted brand in the category.” The coconut product will roll out in Whole Foods and Sprouts this March, priced at $6.99 per 28 oz bottle, while the soya milk will launch exclusively in Whole Foods at an SRP of $5.99 per 28 oz bottle.

Lidl Netherlands has announced improvements to its range of meat alternatives, promising enhanced taste, texture and nutritional values. The retailer’s range of meat substitutes has been upgraded, aiming to create healthier and more sustainable offerings for consumers. The supermarket chain hopes this will encourage more shoppers to choose plant-based meat more often. Nutritional improvements include reduced salt content – more than 30% of the salt has been reduced in the retailer’s own-label vegan meatballs and minced meat. As a result of reformulation, more than two-thirds of Lidl Netherlands’ own meat alternatives now meet the Wheel of Five nutritional standards, developed by the Netherlands Nutrition Centre to highlight the types of foods that consumers should prioritise eating regularly in order to maintain a healthy diet.   Additionally, the number of fully plant-based products in the range has increased from 15 to 24. For example, the vegetarian burger and mushroom burger now offer a revamped, fully vegan recipe. Gijs Regtuit, buyer at Lidl Netherlands, said: “Before we started this process, we already had a clear goal in mind: we wanted to offer the best range of meat substitutes in the Netherlands. In total, we spent more than a year developing the most optimal recipe for each meat substitute.” “A major challenge in this was finding the right structure, taste and bite. Various suppliers were involved in the process, who developed various recipes especially for Lidl that did not yet exist on the market. This allowed us to create a unique range, both in terms of taste and nutritional values.” 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.”

Heura Foods has launched Tex Mex Chunks, a high-protein and additive-free meat alternative designed to offer the traditional flavours and aromas of Mexican cuisine. The company, based in Barcelona, Spain, is planning to launch five new products this year with a focus on clean label and nutrition. Its new Tex Mex Chunks are the latest addition to its existing Chunks range, which currently includes original and Mediterranean-inspired variants. The launch responds to growing interest in Mexican food, the consumption of which has increased by 30% in volume and 39% in retail sales value according to Kantar. The product is high in protein, providing 27% of the daily protein intake per serving, and offers a source of fibre and vitamin B12. It is also additive-free, catering to demand for more minimally processed plant-based alternatives. Marc Coloma, CEO and co-founder of Heura Foods, said: “At Heura, we continue to push for foods with a greater impact on our health and the planet, so we can enjoy every day. Our Chunks, which are the best-selling product in the category, together with the growing trend of Mexican cuisine, have led us to create an alternative that responds to what consumers want: nutrition, sustainability, and a delicious experience.” He added: “With this new launch, we take another step forward in transforming the food industry, challenging its limits and ensuring that there are more and more options that place consumer health at the centre, without sacrificing the experience and enjoyment of their favorite dishes”.

The Good Food Institute (GFI) Europe has shared research showing that patent publications by European alternative protein innovators have increased by 960% over the last decade. The nonprofit think tank’s report found that the region’s companies and public research organisations published 1,191 patents related to the development of plant-based foods, cultivated meat and fermentation last year. Just 124 were published in 2015. According to GFI’s findings, the total number of patents filed by European organisations stands at more than 5,000. The publication rate has grown by an average of 32% each year. This highlights the rapid rate of innovation across the alt-protein sector, GFI noted. Despite this, the report suggests that key technologies required to ensure these proteins are as tasty and affordable as animal-based products remain ‘overlooked,’ with more open-access research ‘urgently needed’ to advance the field. It found an inconsistent picture across Europe, with innovators from just five countries (Switzerland, the Netherlands, Germany, France and the UK) named on 72% of all patent ‘families’ – groups of documents related to the same invention. Switzerland emerged as a clear leader, with Swiss organisations publishing 1,232 patents from 262 patent families since 2015. Elsewhere, Germany has the highest number of individual ‘asignees’ – the organisation or individual that owns the patent’s rights – at 82. Plant-based foods dominated innovation, with nearly 4,000 patents published in this area since 2015. This represents 74% of the total and reflects the greater maturity of plant-based research, while some cell-based and fermentation technologies remain in their infancy in the alt-protein industry. However, GFI highlighted that areas such as improving protein crops grown to provide the raw ingredients for plant-based products remain ‘highly neglected’. The number of patents published relating to cultivated meat and precision fermentation was much smaller, highlighting the need for more research to stimulate innovation. This is particularly relevant in areas such as developing better culture media to enable animal cells to grow, and finding more efficient microbial strains as a basis for fermentation-made foods. Alt-meat was the most common end product, followed by dairy, but just 1% of all patent families related to alternative seafood, indicating a need for further research in this category. David Hunt, research support manager at GFI Europe, said: “This report reveals the rapid pace of Europe’s alternative protein innovation. However, alongside the exciting breakthroughs, we find that key areas needed to commercialise these foods are being overlooked, and there is a risk that some countries may be left behind.” He added: “In order to drive green growth and boost food security, governments and funding bodies must build a thriving ecosystem by providing more opportunities for public research organisations to collaborate closely with private companies. This would deliver open access innovation that will benefit the entire field and help bring findings to market more quickly.”

UK oat milk chocolate brand Happi is launching two new Easter eggs, joining its core range for a limited time this Spring. The new Salted Honeycomb and Cherry & Almond Easter eggs are both crafted from sustainably sourced oat milk chocolate and 100% natural ingredients, Happi said, like the other product’s in the brand’s range. According to the brand, they contain 35% less sugar than other mass market brands, as well as offering a dairy-free and vegan option. The new flavours join the now five-strong range alongside Plain Milk, Salted Caramel and Orange. Gavin Cox, founder of Happi, said: “Our Easter Eggs don’t just taste great, but use 100% paper outer packaging and the egg is sealed in a fully compostable bag made of wood pulp, therefore they create a lot less waste than standard eggs”. “With demand increasing among consumers for great quality and eco-friendly choices, we are really proud that we can deliver the same great-tasting, rich and creamy chocolate that we are known for, as well as reduce our impact on the environment.” The new Easter eggs are available from Waitrose and retailers nationwide, priced at £11.99 per 155g egg.

Beyond Meat has published its financial results for the fourth quarter and full year of 2024, revealing plans to suspend its operations in China and cut 64 jobs as part of a strategy to reduce operating costs. The alt-meat maker posted its second consecutive quarter of year-on-year net revenue growth after several years of falling sales, reaching net revenues of $76.7 million in Q4 – a 4% increase on the year-ago period. Beyond also cut its net losses by approximately 71% in Q4 compared to the year-ago period, reporting a $44.9 million net loss compared to $155.1 million in the fourth quarter of 2023. For the full year of 2024, net revenues were $326.5 million, a decrease of 4.9% year-over-year. However, the company narrowed its losses to $160 million, compared to $338.1 million in 2023, a 52% improvement. It recorded a gross profit of $41.7 million, or a gross margin of 12.7%, compared to a loss of $82.7 million in the year-ago period. Aiming to position the company for run-rate EBITDA-positive operations by the end of 2026, Beyond Meat shared plans to implement organisational changes and cost reduction measures intending to support its long-term goals. As part of this, the company’s board of directors have approved a plan to reduce the company’s current workforce in North America and the EU by approximately 44 employees, representing 6% of the company’s total global workforce. Additionally, it will suspend its current operational activities in China, estimated to cease by the end of the second quarter of 2025. This will involve reducing its workforce in the country by approximately 20 further employees – 95% of its China workforce, and 3% of its total workforce globally. Ethan Brown, Beyond Meat’s CEO and president, commented: “2024 was a pivotal year for Beyond Meat. We returned to year-over-year net revenue growth in the second half, meaningfully expanded gross margin compared to the prior year, sharply reduced operating expenses and delivered a significant year-over-year improvement in Adjusted EBITDA.” He said that 2025 will see the company pursue four key ambitions: to produce comparable year-over-year top line net revenues, to improve gross margin to approximately 20% with the longer-term goal of exceeding 30%, to further reduce operating expenses over 2025 and 2026, and to improve liquidity and optimise its capital structure. “We are pursuing these four measures with considerable confidence in the long-term growth of the global plant-based meat industry and our leadership position therein,” Brown added. In its full year outlook for 2025, the company projected net revenues in the range of $320 million to $335 million, with first quarter net revenues expected to be comparable to net revenues in the first quarter of 2024. Gross margin is expected to be approximately 20%, and operating expenses are expected to be in the range of $160 million to $180 million. Top image: © Beyond Meat

Unilever’s UK ice cream stick brand, Magnum, has introduced a brand-new vegan ice cream recipe, said to be its ‘most velvety’ yet. The new soya protein-based ice cream, paired with Magnum’s signature cracking vegan chocolate, is said to deliver an even more ‘luxurious’ ice cream experience. It replaces the previous recipe, which used pea protein, aiming to offer a smoother taste and texture. The recipe is being rolled out across Magnum’s trio of vegan products: Magnum Vegan Classic, Magnum Vegan Almond and Magnum Blueberry Cookie. Daniel Lythgo, brand manager for Magnum UK at Unilever, said: “This new soy-based recipe not only delivers an exceptional taste experience but also presents a significant opportunity for retailers to help drive incremental ice cream sales”. “We constantly test and evolve our products to bring shoppers the most indulgent ice cream experiences. This is no different for our vegan range, and testing with consumers found that they really enjoyed our new velvety vegan ice cream recipe and the flavours on offer.” The reformulated range will be available in a new premium pack design, developed to elevate its visibility on shelf.

Natural colours specialist Oterra has inaugurated a new colour blending and application centre in Kerala, India, to serve the Indian, Asia Pacific and Middle East markets. The facility is located in Kochi, Ernakulam district, housed on the site of Oterra’s Akay Natural Ingredients subsidiary. It includes colour blending and application labs to support customers in transitioning toward natural colours in their F&B products. Oterra’s CEO, Martin Sonntag, explained that India and the wider APAC region is growing in importance for the company. He added that India’s strategic location offers easy access to emerging sectors in neighbouring regions like the Middle East. Previously, Oterra exported raw materials to its factories in Europe for processing, before importing the finished blends for use in India. From the new facility, it can now directly supply the most commonly seen colour shades used in the food and beverage industry, including yellow, orange, red and pink made from raw, plant-based materials such as turmeric, paprika, annatto and red beet.   The company employs 120 workers in production and laboratories at the site. Raw materials go through a spray drying process, before being mixed for use in food and beverage products. The site also includes an innovation and application laboratory. Manu Raj V, director and head of operations at Akay Natural Ingredients, said: “We will be able to support the majority of our customers’ needs from our lab in India for products such as juices, concentrates, hard-boiled candy, jelly gums, biscuits and cakes”. “Having a local facility allows us to streamline the supply chain and ensure a more consistent supply of high-quality natural colours. It also allows us to respond more quickly to customer demands, reducing lead times and improving our ability to meet market needs in India and the surrounding regions.” A recent report from the Natural Food Colors Association found that while Indian home cooking is known for its vibrant colours and use of fresh ingredients, the country’s packaged goods industry uses ‘nearly exclusively’ artificial colourings. However, changing consumer trends and growing food and drink exports to countries where natural colours are preferred could see the growth of natural alternatives. Additionally, research from Innova Market Insights has found Indian consumers are increasingly favouring products made with natural ingredients, in line with growing demand for foods and beverages that are free from artificial additives, preservatives and processed ingredients.

GoodMills Innovation has launched a new flour mix for pinsa, combining wheat, rice and chickpea flour with dried sourdough. In a statement announcing the launch, the ingredients specialist said that pinsa is gaining in popularity as a savoury-topped snack product due to its rustic, handcrafted appeal. The company launched its Pinsa 100% product to enable retail, large-scale and artisan bakeries to benefit from the trend. The base is described as light and crispy with a distinctive artisan appearance, and can be pre-produced, frozen and freshly baked as required. Long dough fermentation of at least 24 hours results in a ‘complex’ flavour profile and coarse, airy crumb, GoodMills said. Rice flour gives the base its characteristic crispiness, while the chickpea flour enhances the depth of flavour with nutty notes. The base is clean label and suitable for vegans, so can be used in plant-based applications. Pinsa is produced in two baking stages: first, the dough undergoes an initial baking process, creating a stable, storable base. The base can then be frozen, pre-topped or delivered directly to stores as needed. The second baking stage occurs just before sale, ensuring a crisp crust and airy centre. The Pinsa 100% manufacturing process is designed to meet the needs of bakeries. The dough is machine-processed to the desired weight before being refrigerated for around 24 hours. The next day, fingertip pressing of the dough creates the pinsa’s characteristic irregular surface. After shaping, the first baking process takes place, and the bases can then be frozen or delivered immediately. Topping can be done centrally or in individual stores, depending on logistics, with the final baking process ideally taking place just before consumption.

Dutch ingredients start-up Vivici has raised €32.5 million in Series A funding to expand its precision fermentation dairy protein business. The funding round was led by APG on behalf of pension fund ABP and Invest-NL, with additional backing from InnovationQuarter and existing shareholders DSM-Firmenich and Fonterra. Vivici plans to use the investment to enter new international markets, launch its second dairy protein ingredient and build long-term manufacturing capabilities. The company has already secured its first customer offtake agreements for its dairy proteins, produced using precision fermentation – a biotechnology-driven process that replicates traditional fermentation without relying on animals. The company’s first commercial product, Vivitein BLG, is an isolated whey protein ( beta-lactoglobulin ) designed to supplement dairy industry protein production, supporting the growing global demand for high-quality protein. The ingredient claims to offer significant environmental benefits compared to conventional dairy protein production, including 86% lower water usage and a 68% reduction in carbon footprint. Stephan van Sint Fiet, CEO of Vivici, said: "With this investment, we will continue on our path to turning the promise of precision fermentation into a commercial reality. This fundraise demonstrates the confidence investors have in both our mission and our capabilities. With our Vivitein protein platform, we're bringing a new standard of protein to the market – one that will become a mainstay of consumer protein products." Lodewijk Meens, senior portfolio manager at APG Netherlands Energy Transition & Biodiversity fund, added: "The Vivitein protein platform offers a compelling package of sustainability, consumer and commercial benefits. This makes it a strong proposition for food companies looking to unlock new potential, now and in the long term." The company intends to expand its product portfolio, with the launch of lactoferrin (Vivitein LF) expected later this year. Top image: © Vivici

Dutch retailer Jumbo has introduced three plant-based yogurt variations based on soya beans grown in the Netherlands. The products, developed and produced by Dutch alt-dairy group De Nieuwe Melkboer (The New Milkman), are being launched under Jumbo’s existing own-label brand, Direct From the Farm. They are available in three flavours: natural, vanilla and forest fruits. Soya beans can now be grown in the Netherlands, particularly thriving in the south of the country, due to climate change and variety selection. The soya for the plant-based yogurts is dry-harvested and stored. Tom Grobben, co-owner of De Nieuwe Melkboer, explained that the whole soya bean is used in the process to develop the yogurts, resulting in products that are rich in fibre as well as protein. It also enables efficient use of raw materials without residual flows, he added. “This allows us to offer quadruple value: tasty, local, nutritious and minimally processed,” Grobben said. “Because we produce efficiently and have good relationships with growers in the country, security of supply is guaranteed. We therefore hope that more parties will follow Jumbo’s example.” The collaboration between Jumbo and De Nieuwe Melkboer was established through participation in Plant Protein Forward, an initiative from Foodvalley, Rabobank and collaborating provinces aimed at increasing sales and multi-year chain collaboration between farmers and food suppliers. More than 300 Jumbo stores in the Netherlands are now offering the yogurt variations. They are also available through Jumbo’s website. The initiative contributes to the supermarket chain’s sustainability ambitions, including preventing waste of raw materials and the reduction of emissions. It also aims to encourage customers to consume more plant-based foods. Jumbo has an ambition to make 60% of its protein sales plant-based by 2030.

A recent analysis conducted by Systemiq and supported by the Good Food Institute (GFI Europe) highlights the substantial economic potential of alternative proteins in Germany, projecting an increase of up to €65 billion in economic output and the creation of 250,000 new jobs by 2045. The report underscores the importance of political support and strategic investments to unlock this potential. The report, titled 'A taste of tomorrow: How protein diversification can strengthen Germany’s economy,' is the first of its kind to assess the implications of plant-based, fermentation-derived and cultivated foods on Germany’s economy. It outlines various scenarios based on levels of policy support, revealing that the future of the alternative protein sector hinges on regulatory frameworks and investment strategies. Under a conservative scenario – characterised by minimal political backing – the domestic market for alternative proteins could reach €5 billion by 2030 and €8 billion by 2045. Even in this limited context, the sector could generate approximately 45,000 jobs by 2030 and 115,000 by 2045. However, such a trajectory would likely diminish Germany's current leadership in the global market. In contrast, a high-ambition scenario, bolstered by significant regulatory and investment support, could see the domestic market grow to €10 billion by 2030 and €23 billion by 2045. This ambitious outlook suggests that alternative proteins could account for around 10% of Germany's food and beverage industry revenues, creating up to 95,000 jobs by 2030 and a total of 250,000 jobs by 2045. Germany’s unique position as a leader in mechanical engineering and manufacturing offers a strategic advantage in the alternative protein sector. The country could not only meet domestic demands for sustainable food but also become an industrial hub for producing machinery essential for the global alternative protein market. The report estimates that export opportunities could reach €15 billion by 2030 and €35 billion by 2045 under the high-ambition scenario. The shift towards alternative proteins is not solely an economic opportunity; it also aligns with broader environmental goals. The analysis indicates that by 2045, greenhouse gas emissions could be reduced by 4.8 to 8.1 million tons of CO₂ equivalent, equivalent to the emissions produced by 1 to 1.8 million cars. Additionally, land use could decrease by up to 2 million hectares, and freshwater consumption could be lowered by 76 to 129 million cubic metres, benefiting over 420,000 German households. Policy recommendations for growth To harness these opportunities, the study identifies several critical policy interventions: Regulatory support:  Streamlining approval process for novel foods to facilitate market entry. Increased R&D investment: Raising public research and development funding from €13 million to €140 million annually, including establishing an innovation hub. Private investment catalysts: Deploying €120 million per year to encourage private investments in alternative protein infrastructure. Inclusion in public catering: Ensuring alternative proteins are integrated into community catering systems, such as schools and daycare centres. Strengthening supply chains:  Providing incentives for farmers to engage in diversified protein production. Sophie Hermann, a partner at Systemiq, said: “Protein diversification presents a compelling solution, offering sustainable food options, boosting Germany’s economic competitiveness through innovation-driven export, and creating future-proof jobs. The alternative protein market is still in its early stages, with some uncertainty remaining." "Over the next five years, developments in regulation, public and private investments, and technology will play a critical role in shaping the market’s trajectory and reducing this uncertainty. With concerted efforts from all stakeholders and the right policy support, Germany can position itself as a leader in protein diversification, driving strong innovation to secure future-proof jobs, economic growth, sustainability and food security.” Meanwhile, Ivo Rzegotta, senior public affairs manager at GFI Europe, added: “German policymakers have a unique opportunity to make the nation a front-runner in protein diversification. The next federal government should incorporate the proposed policy interventions in its government agenda, particularly earmarking public investments for research and infrastructure and providing sufficient regulatory support." He concluded: "These measures can incentivise both investor and corporate action, positioning Germany as a global forerunner in critical protein diversification. Failing to act decisively would not only forfeit these opportunities but also risk leaving Germany behind in an urgent transition with huge benefits for our economy and society.”