Plant-based snack brand Pep & Lekker has unveiled a new savoury functional cracker product, designed to support gut health. The crackers are made using a recipe free from common allergens, including gluten, while also using 12 different plant varieties to support the gut. Available in original and rosemary varieties, the seeded savoury crackers are high in fibre and provide a source of protein, magnesium and omega-3s. They are bound with olive oil, rather than the commonly used palm oil or vegetable oils, and contain no added sugar, instead harnessing the natural sweetness of apple puree and chicory inulin. Each 110g box contains approximately nine crackers and is available at an RSP of £2.75 per box.

Retail group Ahold Delhaize has announced that its European retail brands have set a consolidated target, aiming for 50% plant-based food sales by 2030. The target forms part of the retailer’s efforts to reduce its environmental footprint and drive the shift toward a healthier and more sustainable food system. According to Ahold Delhaize, approximately 95% of its emissions are outside of its own operations, within the value chain. This includes the footprint of all products sold in the stores of the local brands. Recognising that animal-based protein products represent the highest emissions due to land use, feed and processing activities, Ahold Delhaize is aiming to rebalance protein sales and advance the development of lower carbon emission animal products. Additionally, by encouraging a shift toward a more plant-rich diet, the group’s local brands aim to expand choice for consumers and provide greater value, including offering nutritious and affordable options that cater to diverse lifestyles and preferences. The brands’ strategies are tailored to their local markets and customer preferences. They will include actively promoting plant-based product ranges and offering lower-carbon animal protein assortments, working with farmers and partners to reduce emissions of animal protein products, and leveraging loyalty programmes and incentives to encourage customers to choose plant-based alternatives. They will also invest in education to help customers discover the benefits of healthier and more sustainable food choices. The target covers all of Ahold Delhaize’s European retail brands other than Romanian food retailer Profi, which became part of the group in January 2025 and is not yet a part of the initiative. Daniella Vega, senior vice president of health and sustainability at Ahold Delhaize, commented: “At Ahold Delhaize and our local brands, we view healthier, more sustainable diets as a chance to deliver exceptional value to customers – including great attention to quality, taste, nutrition and affordability. Collaborating closely with our suppliers and partners, we are committed to inspiring everyone to make choices that support better eating and better living.”

UK chilled pickles and kimchi brand Vadasz has expanded its gut health range with the launch of its Kimchi Shot. The shot combines the flavours and health benefits of kimchi into a convenient, on-the-go drink format. It contains probiotics and fibre derived from kimchi, promoting a healthy digestive system. Made from 100% plant-based ingredients, it includes traditional kimchi brine with Chinese leaf, carrot, spring onion, Korean chilli flakes, ginger, garlic and sea salt. The shot is natural, with no artificial ingredients or added sugar, offering a 'unique savoury umami flavour'. Yvonne Adam, chief marketing officer at The Compleat Food Group, the parent company of Vadasz, said: “As the UK’s leading pickles and kimchi brand, we’re always exploring ways to bring the Vadasz magic to new categories. With the health shots market expected to double in value to £60m by the end of 2025, we saw an exciting opportunity to launch a health shot that not only breaks new ground but also builds on the success of our Kimchi Ketchup and Super Beet Kimchi, continuing our kimchi revolution." “We’re thrilled to introduce a bold new proposition to the health shots category, one that perfectly aligns with growing consumer demand for products that offer convenience, functionality and natural ingredients. This is just the beginning for an exciting pipeline of innovation for Vadasz in 2025.” Kimchi Shot is available at Ocado for an RRP of £2 per 60ml shot.

Solar Foods, a Finnish innovator in sustainable protein production, has announced the appointment of Rami Jokela as its new chief executive officer, effective April 1 2025. This leadership change comes as the company transitions from its foundational technological development phase to a focus on global market expansion, particularly in the Health & Performance Nutrition sector. Jokela's appointment is seen as a critical step in Solar Foods' strategy to enhance its market presence and operational capacity. His initial priorities will include driving growth in the US, implementing a concept sales model, and increasing production capacity at the company's Factory 01. Additionally, he will oversee the phased investment plan for Factory 02, with the goal of achieving positive EBITDA during the strategic period. With a robust background in scaling international businesses, Jokela previously served as chief sales officer at Körber Group, where he successfully implemented a go-to-market strategy that significantly increased annual order intake. His experience also includes leading digitalisation efforts at ABB Group, where he developed smart marine operations and established a substantial business presence in China. Solar Foods is poised to capitalise on the growing demand for sustainable food solutions. The company’s flagship product, Solein, is a CO2-based protein alternative that promises to redefine food production by utilising resources more efficiently than traditional agriculture. This aligns with global trends favoring environmentally friendly and resource-efficient food sources. Over the past seven years, Solar Foods has made significant strides, including securing food permits for Solein in key markets and demonstrating the technology's readiness for large-scale production. The company was also admitted to trading on the Nasdaq Helsinki First North Growth Market in September 2024, enabling it to finance its ambitious growth strategy. Pasi Vainikka, Solar Foods' founding CEO, will remain with the company until the end of 2025 to ensure a smooth transition for Jokela. Vainikka said: "As the first employee of Solar Foods, and one of the co-founders of this amazing growth story, I am naturally very proud of what we have accomplished together with the team so far. Bringing a new harvest to humankind is not a small feat. It’s a big deal." "It was obvious from the very beginning that we were working with a truly global opportunity. As a significant shareholder of Solar Foods, this leadership transition, together with the other recently announced management changes, demonstrates that we are fully committed to the swift execution of the strategy announced in late 2024." He continued: "Building on the strong foundation laid over the past seven years, the company is now, under Rami’s leadership, ready for a significant expansion – first in the United States and then in other markets around the world. Even beyond Earth”. With Jokela at the helm, Solar Foods' management team will include experienced leaders across various functions, such as finance, technology, operations, strategy and commercial development. This diverse team is expected to drive the company's growth and innovation efforts as it seeks to establish itself as a leader in sustainable protein production. "In Solar Foods, I see the same motivation and the same capacity for huge growth," Jokela enthused. "The company’s groundbreaking technology has the potential to make a significant impact globally, and therefore I look forward to working with the team accelerating Solar Foods’ growth and bringing its innovative solutions to the world.”

UK plant-based food and beverage brand Rude Health has introduced a new chilled soya drink, fortified with calcium. According to the brand, the launch marks a first for the market as it introduces a fortified soya drink with a ‘completely clean’ ingredients deck. It is made with just four ingredients: spring water, soya beans, calcium carbonate and sea salt. Rude Health said it offers a ‘clean and creamy’ texture with a similar flavour and nutritional value to cow’s milk. It also offers versatility, suitable for use in tea, coffee, smoothies, cereals and baking. Sam Maguire, head of marketing at Rude Health, said: “We have had an increasing number of requests from people to…make a soya drink with calcium, so we decided to look into developing this drink to sit alongside our other calcium fortified drinks. There are a large number of people who choose soya but currently there are no options that are ‘clean deck’ products fortified with calcium, so we set out to fill that gap.” Like the rest of Rude Health’s range, the drink is ‘non-UPF’ and contains no artificial thickeners, additives or added sugar. It is also gluten-free and high in protein. Bertel Haugen, head of innovation and sustainability at Rude Health, commented: “Soya is one of the original plant-based milk alternatives, and while it might seem like others are trendier, soya has a lot going for it. It’s naturally high in protein and low in sugar, and soya is a great crop to grow because it helps build fertility into the soil.” The new calcium-fortified soya drink joins the rest of the brand’s chilled range, which includes oat, almond and coconut drinks. It will be rolling out nationwide from February at an RRP of £2.30 per 1 litre carton, with early listings confirmed with Sainsbury’s, Waitrose and Tesco.

Agronomics , a player in the clean food investment space, has announced that its portfolio company,   Liberation Labs , has successfully closed a $50.5 million funding round. This includes a $31.5 million convertible note and $19 million in insider bridge notes raised throughout 2024, contributing to a total of $125.5 million in deployable capital for the company. The funding round attracted participation from notable investors, including NEOM Investment Fund, Siddhi Capital, and Meach Cove Capital. Agronomics itself has committed $7.4 million to this round, reinforcing its belief in Liberation Labs' potential to reshape the industrial biotechnology landscape. Liberation Labs aims to address capacity bottlenecks in the fermentation sector through its Bio3 platform – a purpose-built biomanufacturing facility currently under construction in Richmond, Indiana. The plant is designed to feature 600,000 litres of fermentation capacity and is expected to be operational by the end of 2025. The site was selected based on critical factors such as access to sugar inputs, labour availability, utility rates and the regulatory environment, along with government incentives. The facility also has the potential for future expansion, with plans to increase capacity by an additional 4 million litres. Notably, Liberation Labs has already secured Letters of Intent (LOIs) from several large companies for over 200% of the available capacity for the first five years of operation, indicating strong market demand for its services. In addition to private investment, Liberation Labs has received a $25 million loan guarantee from the US Department of Agriculture, aimed at supporting the completion of the biomanufacturing facility. This backing underscores the growing interest from both government and industry stakeholders in advancing biotechnology solutions that can enhance food production capabilities. Agronomics continues to express confidence in Liberation Labs, citing the increasing demand for diversified and secure supply chains from both governmental entities and large corporations. The company anticipates that Liberation Labs will achieve breakeven in its first year of operations, driven by the pressing need for fit-for-purpose biomanufacturing capacity. Agronomics has invested a total of $25.03 million in Liberation Labs, representing approximately 19.6% of Agronomics' last published Net Asset Value as of September 30, 2024. The current funding round, structured as a Convertible Loan Note, will convert into equity upon the next equity financing. Agronomics retains a 37.7% stake in Liberation Labs. Jim Mellon, executive chair of Agronomics, highlighted the strategic importance of this funding round, commenting: "Liberation Labs is developing state-of-the-art fermentation infrastructure to transform the world's existing fermentation capacity". He continued: "This novel approach has never previously been attempted. The completion of this significant funding raise showcases the consistent and growing demand from startups, large multinational corporations and governments alike and is testament to the strength of the team led by Mark Warner and their successful execution of the strategy." This initiative is positioned to meet the rising global demand for precision fermentation proteins, which are increasingly sought after in various sectors, including food and beverage.

Dairy cooperative Organic Valley, known for its traditional dairy creamers, has expanded into plant-based with the launch of an oat-based creamer line. The new organic creamers contain oats sourced from the company’s US organic family farms, and are launching in four flavours – vanilla, caramel, oatmeal cookie and cinnamon spice. They are dairy-free, nut-free and lactose-free, crafted for coffee and tea lovers and claimed to provide a smooth, creamy texture that ‘froths perfectly’ in coffee favourites like lattes and cappuccinos. According to Organic Valley, its farmers grow the oats in the cool, dry climates of the Midwest without the use of GMOs, pesticides or herbicides, in compliance with USDA organic standards. Laurie Drake, vice president of marketing for Organic Valley, said: “We’re excited to introduce the new Organic Valley Oat Creamers because we know that many of our loyal Organic Valley milk buyers also purchase plant-based beverages, which makes it a natural evolution for our cooperative”. She added: “The new oat creamers are more than a new product line – we’re pushing forward our cooperative’s mission to offer innovative and delicious organic products while promoting regional farm diversity and supporting organic family farms with sustainable practices”. The new oat creamers are now rolling out in 32 oz carton format in grocery stores across the US.

Vegan Food Group (VFG) has made two new leadership team appointments this month following a period of growth and consolidation across Europe. The group has promoted Richard Coggon from the role of UK commercial director to UK managing director. Coggon will now assume responsibility for the business’ UK brands and operations, which include VFC, Meatless Farm and Clive’s Purely Plants alongside own label contracts. Prior to working at VFG, Coggon spent over a decade at retailer Morrisons before switching to sales within challenger brands in beer and confectionery. Commenting on his promotion, he said: “I am both excited and honoured to be leading the UK division of VFG. There are numerous exciting opportunities ahead, and we will be placing a greater emphasis on these prospects. Our focus will be on aligning the entire team, ensuring that we work cohesively towards achieving our shared goals, for our business, customers and ultimately consumer.” Additionally, the group welcomed Phil Eden as group CFO this week following the departure of Daniel Hardesty. Eden’s appointment will bring further focus at the group level on integration across VFG’s UK and Germany-based businesses, while supporting the corporate agenda moving forward alongside Dave Sparrow, group CEO, and the wider board. Eden has worked in the FMCG industry for over ten years. His experience includes roles at brands such as Haribo, Delicious Alchemy and New York Bakery. “I am thrilled to join The Vegan Food Group at this time,” Eden said. “I believe the business is well placed to make an impact within the market, and to provide consumers with a range of fantastic vegan options.” In 2024, the group recruited Monique Monelle as head of corporate development, supporting the M&A agenda at the group. Monelle played a key role in the divestment of the group’s tofu operations and Weisbaum manufacturing facility. Prior to joining VFG, she held senior advisory roles with PwC and RSM, where she provided strategic guidance to companies undergoing transformation and expansion. #VeganFoodGroup #UK

Welcome to The Plant Base's Veganuary Sessions podcast series in celebration of the annual Veganuary movement. Melissa Bradshaw, editor of The Plant Base, hosts this special themed series featuring conversations with special guests from across the plant-based food and beverage industry. We're rounding off our 2025 series with part two of our panel discussion on 'The state of the industry,' where we delve deeper into how consumer purchases are evolving, specific issues for the industry to address such as price parity, and how brands can stay resilient in the face of financial challenges. If you missed part one, be sure to give it a listen first here! Meet the experts... (Below, L-R): Jasmijn de Boo, global CEO, ProVeg International Thomas Swiers, director and head of food and drink, Interpath Advisory Joe Hill, co-founder, One Planet Pizza Alice Pilkington, global principal food and beverage analyst at Mintel

German start-up Project Eaden has closed an oversubscribed €15m Series A funding round to support the launch of its ultra-realistic plant-based meat products, starting with its ham alternatives. The round was led by Planet A and Rewe Group, with participation from Deep Tech and Climate Fonds. Happiness Capital, AgriFoodTech Venture Alliance and existing investors Creandum and FoodLabs also joined the round. Project Eaden uses a proprietary fibre spinning and compounding technology to create ultra-realistic plant-based meat cuts from plant proteins like wheat, pea and fava beans. Its products are claimed to match animal meat quality in taste, texture and appearance. They provide a nitrate-free and antibiotic-free alternative to traditional processed pork meats, aiming to meet the rising demand for meat alternatives that can match animal meat’s taste experience and nutritional profile. The start-up plans to use the funding to support a pan-European retail launch, scale up its production capacity and expand its product portfolio through dedicated R&D activities. The company is expanding its team with strategic hires in operations, engineering, marketing and sales. Project Eaden will launch in multiple European markets in 2025, beginning with Germany, where its plant-based ham products will debut in thousands of Rewe stores across the country. The launch leverages the popularity of ham with European consumers, a market worth over €2 billion in Germany alone, the company highlighted. David Schmelzeisen, co-founder of Project Eaden, said: “Our proprietary tech is versatile across meat types, cheap and highly scalable." Schmelzeisen – a former manager at fashion retailer Zalando – established Project Eaden with co-founder Jan Wilmking, who holds a PhD in textile engineering. The two realised they could apply proprietary spinning and compounding technology inspired by the textile industry to recreating meat scalably and cost-effectively. The company said its products have now been endorsed by butchers, Michelin chefs and retail buyers. The recent investment brings its total funding so far to €27 million. Christoph Gras, general partner of investor Planet A, said: “Research suggests that plant-based products could replace 11-22% of global meat consumption by 2035 – but only if improvements are made in taste and texture”. “Project Eaden is leading this shift with its new fibre technology, which delivers a meat alternative that will appeal even to the most sceptical consumers. This first-of-a-kind approach is a crucial step toward decarbonising the food sector.” Images: © Project Eaden

Flora Food Group’s Violife brand is expanding its line-up of dairy alternatives with a new lentil-based coffee creamer range. Violife Supreme Coffee Creamers feature what the brand describes as a ‘breakthrough’ lentil protein formula, designed to deliver the smooth and rich texture offered by traditional dairy-based creamer products. According to Violife, the new creamers stay perfectly blended with no separation or curdling. The formula has been developed to enable a creamy and indulgent mouthfeel, suitable for use in both hot and iced coffee drinks, while being completely free from dairy, nuts, soya and gluten. The creamers are available in three flavours: Tempting Vanilla, Seductive Caramel and Boldy Original. They are non-GMO, carrageenan-free and made without artificial flavours, sweeteners or preservatives. Now available in the US, consumers can find them at Walmart stores nationwide, priced at $4.88 per carton.

Finnish dairy company Valio has partnered with Swedish precision fermentation start-up Melt&Marble, to create ‘next-generation’ food products. Melt&Marble uses precision fermentation technology to create animal-free ‘designer fat’ ingredients that can be tailored to a variety of food product applications. The new partnership, announced today (30 January 2025), will bring together Melt&Marble’s proprietary precision-fermented fats with Valio’s deep expertise of formulation and food application. Together, the companies will work to develop innovative food products that meet industry demand for functionality and taste. Melt&Marble’s fats will be studied in Valio’s food products, including next-generation plant-based products, as part of the collaboration. The start-up, based in Gothenburg, Sweden, said the partnership marks a significant milestone in its journey as it continues to expand its footprint in the food innovation space. Joint development efforts are already underway, with prototype products expected in the near term. Check out our 'Start-up spotlight' interview with Melt&Marble here! Anastasia Krivoruchko, CEO of Melt&Marble, said: “We’re incredibly excited to work with an established and forward-thinking company like Valio. This collaboration is a key step forward in our mission to revolutionise the food system by providing high-quality, sustainable fats that offer the same taste and functionality consumers expect from traditional animal fats.” She added that producing fats locally offers the additional benefits of increased food security and self-sufficiency. Saara Pöyri, VP of R&D food product development and technology at Valio, commented: “Melt&Marble's proprietary technology allows for the production of fats that closely mimic the properties of animal fats, for example, the melting and juiciness. This collaboration is expected to set a new standard in the plant-based food industry, offering consumers high-quality options.” According to Pöyri, Valio’s initial testing with Melt&Marble’s fats has yielded “promising results, showcasing improvements in flavour and juiciness”. #Valio #MeltAndMarble #Sweden #Finland