US plant-based beverage brand Whole Moon has introduced a new coconut milk product claimed to be the ‘first ever’ to use whole coconut meat without creams or oils. The product is crafted using a unique method that blends whole-roasted almonds, oats, pistachios, soya beans and coconut meat. This results in a beverage with a ‘rich, slightly nutty flavour and full-bodied texture,’ the brand said in a statement announcing the launch. Whole Moon’s new coconut milk can be enjoyed as a beverage on its own, as well as for blending and enhancing recipes. It joins other flavours in the milk alternative range including almond, oat and pistachio. All of the brand’s products are made with whole ingredients to reduce waste while retaining naturally occurring protein, fibre and essential nutrients. They deliver a complete protein source, including all nine essential amino acid, derived from the process of using the whole soya bean. In addition to being dairy-free and vegan, the range is also low in sugar, kosher, gluten-free and non-GMO, with no artificial additives. Susan Knight, president of Whole Moon, said: “We're thrilled to offer consumers the first coconut milk made from whole coconut meat – no creams, no oils, just pure, whole ingredients”. She added: “This addition to our lineup stays true to our mission of delivering whole protein nutrition and a rich, satisfying taste in every sip. It's exactly what consumers love and what we're known for.” Whole Moon’s products are launching nationwide at Sprouts this month (February 2025), and are already available at other retailers across the US including ShopRite, Fairway, Central Markets and more.

German food-tech start-up Kynda has announced the successful closure of a €3 million seed funding round. The funding round was led by venture capital firm EnjoyVenture, with support from German poultry giant PHW Group, which expanded into the alternative proteins market in 2023. Clima Now and Cell Invest also participated in the round. In a LinkedIn statement sharing the news, Kynda said the funding will accelerate its mission of transforming food industry byproducts into high-quality, sustainable mycoproteins. The investment will enable Kynda to expand production at its new facility in Jelmstorf, Germany, opening this year. This will enable the start-up to support industrial partners in creating sustainable food, feed and bioproducts with its plug-and-play fermentation technology. Kynda’s production process leverages mycelium, the root structure of fungi, to yield a high-protein and fibre-rich mycoprotein ingredient within a 24-48 hour process. Its process involves blending underutilised crop biomass with fungi inside a bioreactor, resulting in a mycelium-based ingredient that can be used in the development of a range of clean label meat alternatives, providing an authentic meat-like texture and umami flavour. Kynda said its strategic partnership with PHW Group marks a ‘major milestone’ for the company, benefitting from the meat specialist’s expertise in fermentation technology, bioprocessing and ingredient development. Franziskus Schnablel, co-founder of Kynda, said: “This strategic partnership creates exciting synergies, accelerating the implementation and commercialisation of our technology and superfood raw materials. With PHW’s support, we are well-positioned to drive sustainable innovation at scale.” Nathalie Moral, CEO of investor Clima Now, commented: “Kynda's innovative mycelium technology is a game-changer. By converting agricultural by-products into protein within 24 hours, they're slashing greenhouse gas emissions and water usage. We're proud to support this breakthrough in sustainable food production.”

Plant-based medical nutrition brand Kate Farms has added a new organic, natural strawberry flavour to its Pediatric Peptide 1.0 range. The new flavour aims to provide a delicious and high-quality nutrition option for children with impaired gastrointestinal (GI) function. Kate Farms’ Pediatric Peptide 1.0 formulas are designed for both tube feeding and drinking, made with organic pea protein, fibre and phytonutrients, and without the top nine allergens or artificial additives. The new strawberry flavour is made without red dyes and other artificial ingredients such as sweeteners and flavourings. Brett Matthews, CEO of Kate Farms, said: “Peptide formulas are often used when GI function isn't working properly, but many lack the taste and high-quality ingredients parents want”. He added: “At Kate Farms, we've changed that. Our new organic strawberry Pediatric Peptide 1.0 formula combines a delicious flavour with trusted, plant-based, organic nutrition. Mealtimes are an expression of love, and we believe every formula should taste great, whether consumed orally or through a tube.”

The European Commission outlined its strategic vision for the agriculture and food sector yesterday (19 February), a vision that ProVeg International has described as offering ‘little more than a rehash of the status quo’. The initiative , presented by new EU commissioner Christophe Hansen, sets out plans aiming to ensure sustainability, competitiveness and resilience for the EU’s food and agriculture sector by 2040. It addresses key challenges and opportunities within the sector, including environmental practices like regenerative agriculture and food waste reduction. It also highlights the need for the agri-food sector to boost its resilience against geopolitical tensions and reduce dependencies on imports for critical inputs such as fertilisers and animal feed, as well as ensuring fair conditions for the industry’s workforce. In response to the new vision, plant-based industry awareness organisation ProVeg International shared a news release expressing disappointment, stating that the vision ‘misses the mark’ on driving real change in the EU’s food system and ‘lacks concrete steps and a clear plan for meaningful progress’. ProVeg highlighted that the vision was expected to incorporate insights from the European Commission’s Strategic Dialog on the Future of Agriculture, which called for a deep transformation of the EU’s food and farming sectors – but did not, offering ‘only tentative steps rather than decisive action’. It does not mention the growing role of plant-based foods acknowledged in the Strategic Dialog report, ProVeg pointed out, adding that the vision falls short of providing specific strategies for promoting plant-based proteins, pulses, legumes or diversifying protein sources. Lucia Hortelano, senior EU policy manager at ProVeg International, commented: “While the vision contains some positive elements, like the revision of public procurement rules and the need for further innovation, it ultimately tries to please everyone and fails to push for the bold reforms needed to create fairer and more sustainable food supply chains in the EU”. She added: “It is a missed opportunity to seize the broad consensus around the Strategic dialog recommendations – and we feel it fails to achieve the depolarisation goal which was at the core of this initiative”. ProVeg is one of 130 organisations that have signed a letter directed at the European Commission calling for an EU-wide Action Plan for Plant-Based Foods to be developed by 2026, taking inspiration from Denmark’s plan.

UK plant-based networking event Veg-net, in partnership with the Vegan Business Tribe, is bringing its Battle of the Brands competition back this year. Taking place on 4 June 2025 at the Radisson Blu London Stansted Airport, Veg-net connects plant-based challenger brands with key UK and European retail buyers such as Ocado, GreenPro International, Suma and the Vegan Wholesaler. Battle of the Brands provides one plant-based business with an opportunity to secure a delegate place at Veg-net worth £1,750, including ten pre-arranged meetings with buyers, plus a one-on-one coaching session with a judge. Plant-based F&B brands looking to break into retail or scale beyond their first listings can enter the competition by submitting a 60-second video and entry form via the Vegan Business Tribe’s website. Applications close on 3 March 2025, with finalists announced in early March. Three finalists will compete in a live ‘Dragon’s Den’-style final on 18 March 2025, pitching to a panel of industry experts: Joe Hill (One Planet Pizza), Mirrin Lewis (the Vegan Society), Chris Kong (Better Nature Tempeh) and Keith Lesser (Vegan Accountants). Two runners-up will win a half-price ticket to the event plus a free coaching session. All entrants will gain access to early bird pricing for Veg-net. No membership with Vegan Business Tribe is required, and videos don’t need to be professionally produced. Last year’s winner, Louisa Mitchell from plant-based meal brand Wildly Tasty, said: “I was blown away to have won the competition and the free place at Veg-Net – such an incredible opportunity to meet with so many buyers face-to-face, network with food founders and raise awareness of Wildly Tasty”. She added: “It was an absolute bonus to receive a coaching session from Andy Shovel, [founder of This], too. This is an opportunity not to be missed by a vegan business owner, whatever stage of the journey they are at.” One Planet Pizza’s Joe Hill commented: “We are especially looking for brands that not only taste great but also bring clear health benefits, feature functional ingredients or tap into current consumer trends. We want to find brands that will make retailers take notice – products that stand out for their taste, nutritional value, convenience or ability to meet the growing demand for healthier plant-based swaps.” The Plant Base is returning as an official event partner for Veg-net 2025.

Plant-based beverage brand Pkn has launched Pkn Zero, a pecan-based milk alternative containing no added sugar, gums or other additives. The brand is based in Texas, US, and claims to be the first company to bring pecan milk to market. Its new Pkn Zero product is made from just four simple ingredients: filtered water, pecan butter, vanilla extract and sea salt. According to Pkn, its latest offering provides a ‘satisfying, buttery taste’ to rival cow’s milk, containing the subtle flavours of roasted pecans, reminiscent of pecan pie. It is crafted using upcycled pecans, and is non-GMO and gluten-free. Additionally, the brand said Pkn Zero can support brain health and heart health, with the highest levels of flavonoids and highest ratio of antioxidants of any tree nut. Pecans also provide a healthy source of ALA omega-3 fatty acids, which have a favorable impact on total cholesterol, LDL cholesterol, HDL cholesterol and triglycerides, and reduce insulin resistance and inflammation. They are rich in polyphenols, manganese, mono- and polyunsaturated fats and fibre, as well as being naturally low in sodium and sugar. Pkn said it commits to water-efficient manufacturing, and generates a new source of revenue for pecan growers as well as reducing food waste through upcycling imperfect pecan pieces. Laura Shenkar, CEO and founder of Pkn, said: “Many of our early customers asked for a pecan milk option that brings out the pecan taste and nutrition, made with simple ingredients. Research shows that in 2024, more than 25% of consumers who choose to buy plant-based milks prefer simple ingredients they understand and can pronounce.” She added: “Over the past year, we developed new roasting techniques to further bring out the innate, beloved flavour of pecans. We are proud to highlight our new roasting techniques in Pkn Zero. It is a perfect pairing for the morning cereal bowl, an ideal addition to coffee and healthy smoothie, or even a delicious option for that glass of milk before bed.” All Pkn products, including the new Pkn Zero, are available online as well as at select premium grocers across the US.

A recent analysis reveals that the UK government has allocated £75 million towards the development of alternative proteins, a little over half of the £125 million recommended by Henry Dimbleby in his 2021 National Food Strategy (NFS). This investment aims to bolster research and innovation in plant-based foods, cultivated meat and fermentation technologies. The Good Food Institute Europe (GFI Europe), a nonprofit think tank, conducted this assessment to evaluate the progress made since the NFS emphasised the necessity of establishing a robust alternative protein ecosystem. According to GFI Europe, this funding marks a significant step in addressing food security concerns while promoting green growth within the food manufacturing sector. The analysis notes that approximately 60% of the total investment has been directed toward innovators in the alternative protein space, positioning the UK as Europe’s second-largest public research funder in this domain. GFI Europe highlights the establishment of four new research centres in the UK , which are expected to foster collaboration between scientists and entrepreneurs, although it cautions that it is premature to label these centres as a cohesive 'cluster' as envisioned in the NFS. Despite these advancements, GFI Europe points out that progress in regulatory modernisation for cultivated meat and precision fermentation has been slow. The implementation of mandatory reporting of protein sales by large food companies has not occurred, a measure suggested in the NFS to enhance transparency and encourage diversification in protein sources. Currently, only 16% of the 36 large food companies surveyed by the Food Foundation voluntarily report on their protein sales. Linus Pardoe, senior UK policy manager at GFI Europe, noted the importance of leveraging the new food strategy to further develop the UK’s alternative protein sector. “While substantial progress has been made, the task is only halfway complete,” he commented. “Ministers have an opportunity to set the stage for the UK’s leadership in protein diversification by 2030, unlocking potential for innovation-driven economic growth and healthier dietary choices.” As the UK continues to invest in alternative proteins, the focus will be on creating scalable facilities and developing domestic supply chains to support food producers and entrepreneurs in the burgeoning sector. GFI Europe advocates for policymakers to prioritise these initiatives to ensure the UK remains competitive in the global alternative protein market.

Sports nutrition brand MyProtein has added to its vegan Double Dough Brownie range, collaborating with Hotel Chocolat on a brand-new caramel pecan-flavoured variation. The latest addition to the brand’s line-up of protein snacks, the new vegan Hotel Chocolat brownie contains 12g of plant-based protein and 10g of fibre in a convenient, on-the-go format. It combines cookie dough and chocolate brownie layers with flavours of caramel and pecan, infused with British chocolatier Hotel Chocolat’s signature chocolate taste. This builds on MyProtein’s existing partnership with the chocolate brand, having already added a Hotel Chocolat x MyProtein flavoured layered protein bar into its portfolio. The new Hotel Chocolat Vegan Double Dough Brownie is available online in a box of 12, priced at £25.99.

Investor Ahimsa Companies has acquired US plant-based food brand Blackbird Foods for an undisclosed sum. Based in New York, Blackbird Foods was founded in 2020 and is best known for its New York-style, hand-tossed frozen plant-based pizzas. In 2022, the company expanded its range with the launch of a crispy, seitan-based wings product, of which it now offers four varieties. The acquisition by Ahimsa Companies will expand Blackbird’s reach and innovation in the plant-based space. Blackbird Foods will leverage Ahimsa’s expertise to enhance its distribution and manufacturing capabilities. As part of the transition, Blackbird will continue to operate under its existing brand identity. Ahimsa will support the brand with scaling its operations and product development. Mike Pease, co-founder of Blackbird Foods, said the company will tap into Ahimsa’s knowledge to strengthen the brand’s presence in the frozen aisle, adding: “With their support, we have ambitious plans for growth and exciting product innovations on the horizon”. The deal reflects Ahimsa Companies’ broader mission to invest in and support businesses that are ‘reshaping the food industry with sustainable, plant-forward solutions.’ The investor also acquired Wicked Kitchen in June last year , planning to expand the brand’s presence in retail and foodservice across the US and UK. Emanuel Storch, co-founder of Blackbird Foods, described the acquisition as an exciting step for the brand, commenting: “Ahimsa Companies shares our passion for plant-based innovation and animal-free food production. Together, we will continue to push the boundaries of what’s possible in plant-based cuisine while maintaining the quality and authenticity our customers love.”

Meat alternatives brand Impossible Foods has teamed up with UK bar chain BrewDog to deliver a new plant-based chicken menu. The new menu features ‘classic bar fare’ like cheeseburgers, loaded fries and tacos, made with Impossible’s new ‘Chicken’ Fillets Made From Plants product. Made with a crispy coating and ‘juicy, savoury bite,’ Impossible’s new fillets follow in the footsteps of its ‘Chicken’ Nuggets, designed to provide an alternative to animal-derived chicken for consumers who enjoy the taste of meat. Lauren Carrol, chief marketing officer at BrewDog, said: “We know lots of our beer-loving customers opt for plant-based meals, so we wanted to make it even easier to make the switch through this hook-up with Impossible”. On the collaboration, Noel Clarke, SVP of international at Impossible Foods, commented: “We love showing consumers that they can still enjoy their favourite things, like great food and a BrewDog IPA, while also opting for more plant-based options”. The limited-time menu is available in 48 bars nationwide until Friday 31 March.

Valio has acquired Raisio’s plant protein business, including the Härkis and Beanit fava bean brands and related fixed assets. The deal, valued at €7 million, includes the production equipment at Raisio’s plant protein factory in Kauhava, Finland. As part of the acquisition, 16 employees will transfer to Valio. The acquisition strengthens Valio’s position in the plant-based protein market. The company has been expanding beyond dairy, with executive vice president Tuomas Salusjärvi stating that the future of food will involve a mix of plant-based, animal-based and cellular agriculture products. Salusjärvi said: “The food system of the future will include plant-based and animal-based food, as well as food produced by cellular agriculture. All of these are needed to provide enough food for a globally growing population. This is the foundation of Valio’s strategy, which sees us growing from a dairy company into a food company." "This business acquisition is one step on our path of growth. A strong and innovative product selection has been Valio’s foundation for 120 years. In addition to milk-based products, we as a food company are now also investing in growth in foods based on other raw materials." Valio has previously invested in plant-based proteins, acquiring the Gold&Green business in 2022  and launching new products under the brand. The acquisition of Raisio’s plant protein business will allow Valio to further develop its product range and expand its production capacity. Kimmo Luoma, Valio’s senior vice president, added: “This business acquisition will make us an even more significant developer and producer of plant-based protein products. The demand for these products will grow in the long term, and a great deal of growth potential still remains." "In 2022, we acquired the Gold&Green business and, since then, we have been carrying out strong product development and renewed the brand.  Following successful product launches, sales in the last quarter of 2024 increased by about 50% from the previous quarter. With this acquisition, we are building our own production capacity. The production equipment of the Kauhava factory is just right for our needs and situation." Valio's plant-based protein range already includes the Gold&Green brand, which offers ready-to-use plant protein products and raw materials for professional kitchens and the food industry. The company also produces MiFU protein products, made from Finnish milk and launched in 2016. Operations related to the Härkis and Beanit brands will continue as usual for now. The acquisition is expected to be finalised in March, at which point the assets and employees will officially transfer to Valio.

ChicP, a plant-based food brand, is launching a new range of hummus and tortilla chip snack packs. The launch follows the success of its chilled hummus range, which saw a 60.6% year-on-year sales increase in Ocado. The snack packs feature two flavours: Beetroot & Horseradish Hummus and Velvet Hummus, paired with gluten-free corn tortilla chips. Made with 100% natural ingredients and a high vegetable content, the range provides a convenient and healthy snack option for those on the go. The new products will be available to buy at Ocado from Saturday, 15 February, for an RRP of £3.70-£3.75.