The European Patent Office (EPO) has reinstated meat alternatives company Impossible Foods’ EU patent, relating to the key ingredients used to make its ‘bleeding’ plant-based beef burger. First granted to Impossible in 2017, the patent was revoked by the EPO in 2022 after an opponent challenged its validity. The patent relates to Impossible’s key ingredients in its burgers – a heme protein made in a process that involves using genetically engineered yeast to produce soy leghemoglobin, and specific flavour precursors used to enhance taste. These ingredients are responsible for giving the burgers their hyper-realistic, meat-like flavour, aroma, texture and ‘bleeding’ appearance. The patent was challenged and revoked on the grounds of sufficiency of disclosure, novelty and inventive step. The challenger argued that Impossible’s use of the heme proteins and flavour ingredients were not explained well enough and were obvious to people working in the field, therefore not creative enough to be patentable. However, the EPO’s Boards of Appeal overturned the decision this month (January 2025) after a lengthy process initiated by the alt-meat company, which involved addressing numerous challenges by the opponent and the filing of over 100 supporting documents. The Board of Appeals acknowledged the case’s complexity and accepted an auxiliary request submitted by Impossible, clarifying how the heme protein and flavour molecules work to give the burgers their meaty taste and texture during cooking. It found that this was sufficient to reinstate the patent, determining that it now met the necessary legal requirements. Will Van Curen, Impossible Foods’ associate general counsel, said: “This win is an important testament to the strength of our global patent portfolio. We’ve been confident throughout the process that our appeal would prevail, and we appreciate the EPO Board of Appeals’ decision reaffirming the validity of our patented innovation in Europe.” This latest development follows a lengthy legal dispute between Impossible Foods and Motif FoodWorks after Impossible filed a lawsuit against Motif for its use of heme proteins to replicate the sensory characteristics of animal meat. The case resulted in Impossible taking over Motif’s heme-related business, shortly after which Motif closed down. Top image: © Impossible Foods #ImpossibleFoods #EU #Europe #EPO

Mycelium-based meat alternative specialist, Meati Foods, has made its foray into breakfast offerings with its new Meati Breakfast Patties, available in original or maple-flavoured varieties. The patties are made from 98% mycelium and contain a complete protein profile with all nine essential amino acids. Each patty contains 8g of protein, 4g of fibre and zero saturated fat or cholesterol. They also contain naturally occurring vitamins and minerals like potassium, folate and choline. According to Meati, the mycelium used in the patties uses ten times less land than soy for equivalent protein. The patties are also free of common allergens, heavy metals and antibiotics, providing a whole food-based alternative to animal meat. Phil Graves, CEO of Meati, said: “We wanted to create something with the same big aroma that fills your kitchen, and the same taste and texture of the breakfast patty you grew up with – but with a much cleaner nutrient profile”. “It’s the perfect fuel to start your day – whether you’re looking for a clean, high-protein option on the go, or a satisfying, weekend-worthy breakfast that’s more heart-healthy than traditional options.” Meati’s breakfast patties have launched in the freezer section at 280 Sprouts stores across the US. #MeatiFoods #US

Spanish plant-based food company Heura Foods has inaugurated a new innovation laboratory in Barcelona, and plans to file six new technology patents this year. The laboratory is located in the Spanish city's 22@ technology district, where Heura is now headquartered. It offers more space, advanced equipment and the capacity to integrate various scientific disciplines. This will facilitate technology transfer from the laboratory stage to the prototype and industrial scales. Heura released its first patent-pending technology in 2023, designed to create clean label plant-based food products. The company has revealed it will continue to expand its range beyond plant-based meat this year, focusing primarily on developing healthier and more nutritionally dense foods in the most widely consumed categories. The first prototypes of cheese, pasta and snacks were presented last October, developed with this patent-pending technology and marking the beginning of Heura’s next innovation phase. The company plans to file six new patents this year, focusing on offering alternatives with greater impact by replacing additives, modified starches and saturated fats with plant proteins and healthy lipids to structure product matrices. In doing this without compromising taste, Heura aims to transform the ‘ultra-processed foods’ category, setting a new nutritional standard for the industry. The new technologies will not only shape the next generation of Heura’s products, but will be available to the wider food industry through technology licensing. Heura’s goal is to maximise the reach of its solutions while fostering the production of food that meets global health and sustainability challenges. Marc Coloma, CEO and co-founder of Heura Foods, said: “These new technologies aim to transform current food production methods, but their real strength lies in how effectively they scale and adapt to regional consumer preferences. That's why we are forging partnerships with industry leaders to accelerate a change that no one can drive alone.” #HeuraFoods #Spain

UK protein bar brand Trek has expanded its collaboration with Biscoff to launch a new Biscoff Protein Flapjack. The launch follows hot on the heels of Trek Power Biscoff, launched last year . According to Circana research, Trek Power Biscoff was 2024’s top new launch in the Cereal & Sports Nutrition Bars category, achieving £3.9 million in sales so far. The new Biscoff Protein Flapjack combines the classic Trek oat flapjack, containing 9g of plant protein, with a thick and creamy layer of Biscoff topping. To cater to at-home and on-the-go occasions, it will be available as a 50g single bar as well as a 3x50g multipack. Alice Boardman, marketing manager at Trek, said: “Our Power range, which provides shoppers with 15g of protein per bar, is incredibly popular, but even more so are our Flapjacks – which remain our core sales driver, delivering strong growth of nearly +£1m YoY”. “Like with the rest of the Flapjacks portfolio, Trek Biscoff Protein Flapjacks provide 9g of natural protein energy, and are a source of fibre, keeping consumers satisfied between meals – all with Trek’s signature great taste.” Trek Biscoff Protein Flapjack launches nationwide on 5 February in Sainsbury’s, rolling out in additional retailers from April. #Trek #Biscoff #UK

Belgian agricultural specialist Arvesta has opened a new plant protein facility in Mettet, Belgium, claimed to be the first of its kind in Belgium and the Benelux region. The protein plant will produce high-quality vegetable protein concentrates from local raw materials such as yellow peas. The process aims to contribute to the sustainable production of healthy food products for humans and animals, while enhancing the value of local raw materials and offering new business models to local farmers. Arvesta marked the opening of the 500-square-metre facility on 9 January 2025, designed to serve the food and pet food industries as well as producing starch and fibre concentrates for the animal feed industry. The site is the result of four years’ development and has the capacity to process 12,000 tonnes of yellow peas annually. Each year it could produce 3,000 tonnes of protein powder, 7,500 tonnes of starch and 1,500 tonnes of fibre. According to Arvesta, the facility could result in the reduction of 4,400 tonnes of CO2 emissions, equivalent to driving a diesel car around the world 13 times. Kris Moerman, business unit director of agriculture and horticulture at Arvesta, said that working closely with local farmers in Belgium and France to grow yellow peas offers farmers a guaranteed market for their crops. He added: “This not only creates new income models, but also contributes to more sustainable farming practices”. Niek Depoorter, CEO of Arvesta, commented: “This installation is an investment in technology and in the future of agriculture. We are convinced that this step brings us closer to our vision of an economically and environmentally sustainable agricultural sector.” #Arvesta #Belgium

This week, as part of The Plant Base's weekly Veganuary content specials, we round up some of the month's top launches across the plant-based sector. From cheese innovations to functional food ranges and hyper-realistic meat substitutes, take a look at some of our favourite products to hit the shelves so far... 🍗 This' chicken innovations 🍗 UK meat alternatives company, This, has introduced two new plant-based chicken products for Veganuary: This Isn’t Chicken Kyiv, and This Isn’t Chicken Wings. The chilled This Isn’t Chicken Kyiv aims to provide a plant-based twist on the classic chicken dish. Crafted from soya and fava protein to provide a succulent texture, the Kyiv is stuffed with wild garlic plant-based butter and a crispy sourdough breadcrumb. In the frozen aisle, This Isn’t Chicken Wings promise a hyper-realistic sensory experience, featuring a seaweed-based crispy skin that mimics the texture and taste of traditional chicken wings. The wings deliver on protein and fibre while also being lower in saturated fat than their meat counterparts, the brand emphasised in a statement announcing the launch. They can be marinated and baked, deep-fried or air-fried, designed for versatility. 🥪 Squeaky Bean's tofu slices and fermented rye burger 🥪 The Compleat Food Group’s meat alternatives brand, Squeaky Bean, has launched two products in the UK for Veganuary, that it claims are ‘market-firsts’: ready-to-eat Tofu Slices, and a fermented rye Super Grain & Vegetable Burger. The new products respond to recent consumer demand for healthier and cleaner label plant-based foods. Squeaky Bean’s ready-to-eat Tofu Slices are available in two flavours, Red Pepper & Tomato and Spinach & Basil. The Compleat Food Group’s own research found that 30% of consumers who do not buy tofu said this is due to not knowing how to cook it. Aiming to address this, the new slices offer a convenient, versatile and pre-flavoured format of tofu. Squeaky Bean hopes this will bring the benefits of tofu to a wider audience in a market dominated by tofu blocks. Also launching this month is the Super Grain & Vegetable Burger, the brand’s first burger product. It is also claimed to be the category’s first burger made from fermented rye grains. The burger’s recipe includes red pepper, carrot and paprika alongside the fermented rye to deliver a meaty texture, without relying on emulsifiers and stabilisers. It can be pan-fried in just six minutes, responding to demand for convenient options that are clean label, high- protein and fibre-rich without compromising on quality or taste. 🍦 Ben & Jerry's dairy-free Bohemian Raspberry 🍦 Ben & Jerry's UK has introduced a new dairy-free version of its previously launched Bohemian Raspberry flavour, this time made with oat milk. The Bohemian Raspberry flavour, previously introduced as part of the brand's traditional dairy offering, has returned as a non-dairy option to celebrate the 50th anniversary of British rock band Queen's Bohemian Rhapsody . The flavour features vanilla non-dairy ice cream with fudgy brownies and raspberry swirls, made with Ben and Jerry's revamped oat-based non-dairy recipe. 🥦 Moving Mountains' 'Superfood' range 🥦 British alt-meat company, Moving Mountains, has unveiled a new ‘Superfood’ range, responding to consumer demand for nutrient-rich, functional plant-based foods. The products are free from soy and gluten, and are made with a ‘superfood-based’ ingredients list. The range includes five products – burgers, sausages, crispy dippers, crispy burgers and falafel. It responds to increasing consumer interest in gut health and nutritional awareness, with the inclusion of 30 ‘plant points’ (with points referring to different varieties of plants) per week now recognised widely as a method to support a healthy gut microbiome. The burger, crispy burger, sausages and crispy dippers offer 14.25 plant points per portion, while the falafels offer ten plant points. Additionally, the new range is low in saturated fats and sugar, as well as offering a source of fibre and protein. It can be cooked from frozen within minutes, tapping into rising demand for healthy convenience across the food and beverage industry. The brand, which is best known for its ‘meaty’ range of plant-based products, said it chose a ‘superfood-rich’ ingredients list to focus on high-quality, high nutritional value ingredients that can be found in the cupboard or fridge of consumers. These include chia seeds, tomatoes, green peas, mushroom, courgette, chickpeas, green lentils and quinoa. 🌱 Cauldron's five-minute tofu pieces 🌱 UK plant-based food brand Cauldron Foods has introduced what it claims is the ‘fastest-cooking tofu ever,’ ready to eat in just five minutes and with no need to press. The new five-minute tofu pieces are pre-chopped into bite-sized cubes and then lightly fried, meaning they can be cooked in “record time,” Cauldron Foods’ consumer director, Gill Riley, said in a press release. They aim to respond to demand for convenient, tasty and sustainable foods. The pieces are designed to be versatile and can be used as a base ingredient for dishes such as curries, stir fries and salads. 🧀 Julienne Bruno's dairy-free mozzarella pearls 🧀 Plant-based cheese brand Julienne Bruno has launched what it describes as a ‘world-first’ alternative to mozzarella pearls, named ‘Mozzafiore Pearls,’ at Whole Foods Market UK. The new Mozzafiore Pearls are the first product to launch as part of the brand’s latest wave of innovations, ‘Collection 02,’ with more products planned for launch later this year. They are created using traditional cheesemaking techniques, using soya instead of dairy to obtain a springy, soft texture with a ‘creamy yet subtly salty tang,’ achieved through the brand’s fermentation process. Mozzafiore Pearls contain no artificial aromas or flavourings, as well as being nut-free and coeliac-friendly. They are designed for use across a wide range of dishes including salads, pasta, pizza and sandwiches, or can be marinated with extra virgin olive oil and fresh herbs. 🥢 The Tofoo Co's convenient tofu formats 🥢 UK tofu brand The Tofoo Co launched four new products ahead of the new year and beginning of Veganuary. The new range of added-value products aims to entice new consumers to try tofu for the first time. Stir Fry Block, a soy, garlic and ginger-flavoured tofu block with a ‘strong umami flavour,’ is designed to provide an easy plant-based protein swap for stir fries. Veggie Balls, made with blended tofu and vegetables with Italian-style spices, offer a high-protein, whole foods-based alternative to other plant-based meatball products. Sweet Chilli Cubes build on the success of Tofoo’s existing Lightly Spiced pieces, developed for consumers to enjoy a convenient, pre-diced tofu cube in a sticky, sweet chilli marinade. Finally, Tofoo Dippers are a tofu-based take on a plant-based chicken nugget, designed to provide a ‘satisfyingly crispy crunch,’ perfect for snacking or as part of easy mid-week meals. 🛒 Aldi's expanded Plant Menu range 🛒 Retailer Aldi has expanded its own-label Plant Menu range for Veganuary, offering a wide range of new meat and dairy alternatives. A new Kimchi Kofta product taps into the trend for gut-friendly, fermented foods, while the Tempura Frickles feature deep-fried gherkin chips encased in a golden tempura batter and paired with a dill mayo. Also brand new for 2025 is Aldi’s Plant Based Egg, a liquid whole egg replacer designed for convenience. It can be used for baking, scrambling or making omelettes in minutes and is suitable for cooking in the oven, pan or microwave. It also contains added vitamin D and B12. Further tapping into the demand for convenient products, Aldi has unveiled a range of meal kits including the Keema No Beef Meal Kit, which contains vegan mince marinated in coriander, cumin and turmeric, with a garlic and coriander naan bread. Also available in the range is the BBQ No Pork Meal Kit and the Pulled Hoisin No Duck Meal Kit. High-protein options include the Gut Health No Chicken Smash Burgers, suitable for pan frying, grilling or air frying. A Tex Mex flavour, crafted with tomato salsa, black bean and green jalapenos, is available alongside a BBQ flavour made with Korean seasoning, and a classic Chargrilled option. Meanwhile, the No Chicken & Black Pepper sausages and Salt & Pepper No Chicken Kebabs provide additional high-protein and fibre-rich alt-meat options. In the cheese section, a new Baking Bert product offers a Camembert-style alternative that can be enjoyed hot or cold, while the Soft Spread with Garlic & Herbs can be enjoyed on toast, paired with vegetables or as a dip. The retailer said its new cheese offerings are perfect for enjoying as part of a vegan savoury board, with its brand-new charcuterie-style Peppered No Salami, No Pepperoni and No Chorizo slices.

Indoor farming specialist Edible Garden has signed a non-binding letter of intent (LOI) to acquire Narayan Group, a producer of organic coconut and superfood products. Headquartered in Slovenia, Narayan produces over 100 organic products that are certified vegan and organic under private label and proprietary brand offerings. Its products are sold primarily in Europe and the US, with a combined reach of approximately 75,000 retail stores globally, in more than 30 countries. The company has reported over $22 million in revenue during the first nine months of 2024 and expects Q4 revenue in excess of $9.5 million, resulting in expected annual revenue of $31.5 million for the year ending 31 December 2024. Edible Garden produces locally grown, organic and sustainable produce and products through a zero-waste controlled environment agriculture (CEA) approach. It currently operates vertically integrated greenhouses and processing facilities in New Jersey and Michigan, US, with a network of contract growers all strategically located near major US markets. The deal will combine Narayan’s vertically integrated supply chain and European market presence with US-based Edible Garden’s CEA technology and North American distribution network. The two companies are projected to achieve combined revenues of more than $60 million in 2025. Mario Brumat, CEO of Narayan Group, said the collaboration is expected to accelerate market expansion, particularly in the US and Canada, by delivering products that meet rising consumer demand for organic and sustainable food. He added: “We anticipate this collaboration will drive operational efficiencies and provide cross-selling opportunities of our combined product lines throughout North America and Europe, which should provide immediate short-term and sustainable long-term shareholder value through scalable growth and increased market share in the growing market sector we are addressing”. Under the terms of the LOI, in consideration for 100% of the share capital of Narayan DOO (Narayan Group’s parent company), Edible Garden will issue shares of Edible Garden common stock to the Narayan shareholders. Jim Kras will continue to serve as chairman and chief executive officer at Edible, and Brumat, currently president and CEO at Narayan, will continue to head up the European operations while serving as a member of the Edible Garden board. Kras commented: “We believe Narayan Group’s proven success and alignment with our Zero-Waste Inspired vision will allow us to build scale, expand internationally and enhance our operational efficiency. This value acquisition should position us to create meaningful value for our shareholders by meeting the growing demand for sustainable, plant-based food products.” He continued: “Our combined strategy will be to build on Narayan’s footprint in Europe with their ability to acquire other successful product offerings and to expand those through our established and growing North American channels”. The transaction is subject to closing conditions. #EdibleGarden #Narayan #US #Slovenia

Retailer Aldi has expanded its own-label Plant Menu range for Veganuary, offering a wide range of new meat and dairy alternatives. A new Kimchi Kofta product taps into the trend for gut-friendly, fermented foods, while the Tempura Frickles feature deep-fried gherkin chips encased in a golden tempura batter and paired with a dill mayo. Also brand new for 2025 is Aldi’s Plant Based Egg, a liquid whole egg replacer designed for convenience. It can be used for baking, scrambling or making omelettes in minutes and is suitable for cooking in the oven, pan or microwave. It also contains added vitamin D and B12. Further tapping into the demand for convenient products, Aldi has unveiled a range of meal kits including the Keema No Beef Meal Kit, which contains vegan mince marinated in coriander, cumin and turmeric, with a garlic and coriander naan bread. Also available in the range is the BBQ No Pork Meal Kit and the Pulled Hoisin No Duck Meal Kit. High-protein options include the Gut Health No Chicken Smash Burgers, suitable for pan frying, grilling or air frying. A Tex Mex flavour, crafted with tomato salsa, black bean and green jalapenos, is available alongside a BBQ flavour made with Korean seasoning, and a classic Chargrilled option. Meanwhile, the No Chicken & Black Pepper sausages and Salt & Pepper No Chicken Kebabs provide additional high-protein and fibre-rich alt-meat options. In the cheese section, a new Baking Bert product offers a Camembert-style alternative that can be enjoyed hot or cold, while the Soft Spread with Garlic & Herbs can be enjoyed on toast, paired with vegetables or as a dip. The retailer said its new cheese offerings are perfect for enjoying as part of a vegan savoury board, with its brand-new charcuterie-style Peppered No Salami, No Pepperoni and No Chorizo slices. Aldi’s Veganuary range is available in-store now. #Aldi #UK

This has announced a new partnership with Swedish furniture giant IKEA, which sees the plant-based food brand’s This Isn’t Pork Sausages product become available at 19 IKEA restaurants across the UK. This’ pea protein-based sausages are available as part of IKEA’s new Veggie Sausage & Mash meal. The dish features three This Isn’t Pork Sausages served alongside creamy mashed potatoes, a leek and cabbage mix and gravy, priced at £4.95. The new offering is available now at select IKEA stores. It follows two NPD launches from This earlier this month – a chilled plant-based chicken Kyiv, and frozen chicken wings. Mark Cuddigan, CEO of This, commented: “We're thrilled to partner with IKEA to bring our sausages to even more people – two purpose-driven brands working together to serve great food”. To hear more about This, its new product launches for 2025 and its brand refresh with a new veg-led focus on the horizon, check out our exclusive chat with CEO Cuddigan as part of our Veganuary Sessions podcast series.

UK plant-based food brand Cauldron Foods has introduced what it claims is the ‘fastest-cooking tofu ever,’ ready to eat in just five minutes and with no need to press. The new five-minute tofu pieces are pre-chopped into bite-sized cubes and then lightly fried, meaning they can be cooked in “record time,” Cauldron Foods’ consumer director, Gill Riley, said in a press release. They aim to respond to demand for convenient, tasty and sustainable foods, launched for Veganuary 2025. The pieces are designed to be versatile and can be used as a base ingredient for dishes such as curries, stir fries and salads. Riley commented: “As the leading brand in tofu pieces, with our marinated and hoisin tofu worth £4.5 million, we’re confident this latest addition will drive the range to the next level. Cauldron’s Tofu Pieces are perfect for consumers who need convenient and delicious mid-week meals, packed with protein.” The tofu pieces are now rolling out in Asda and Morrisons stores, expanding to Waitrose in the spring. They are priced at £2.75 per 160g. #CauldronFoods #UK

German food-tech start-up Formo has received a €35m loan from the European Investment Bank (EIB), to accelerate the production of its animal-free cheese products. The EIB quasi-equity debt loan will enable Formo to further develop and scale its fermentation processes for producing alt-dairy and egg-based products. Founded in Berlin, Germany, in 2019, Formo uses micro-fermentation and precision fermentation technologies to create its products. Micro-fermentation involves using naturally occurring microorganisms, such as Formo’s Koji mushrooms, to produce tasteless proteins without modifying the microorganism itself. Formo’s work in precision fermentation has also enabled it to develop biodentical milk proteins, particularly caseins, with good melting properties. It combines traditional fermentation with the latest synthetic biotechnologies to produce these caseins efficiently and on an industrial scale. Formo is currently undergoing the approval process for marketing its precision fermentation products in the US. It is also working toward conducting the regulatory process in its European home market. As a first step, Formo has already launched its micro-fermentation product line, with several flavours of its Frischhain product distributed via Metro and Rewe supermarkets in Germany and Austria since September 2024. Other cheese alternatives, such as Greek feta and blue cheese, are currently in the scaling process alongside a scrambled egg substitute and baked goods. Raffael Wohlgensinger, founder of Formo, said: “We are very pleased that the EIB is confident of the strength and scalability of our innovation. We want to show that innovative European companies can move from smart ideas to scaling up and successfully marketing their technologies.” He added: “We also know that fermentation processes will make a decisive contribution to the resilience of the European food system. This financing sends a strong signal across Europe and confirms our strategy.” The EIB loan is supported by the InvestEU programme, expected to unlock €372 billion of additional investment in new technologies by 2027. It follows Formo’s successful €61 million Series B funding round in September 2024, bringing the company’s total funding to over €135 million. #Formo #EIB #Germany

The Compleat Food Group’s meat alternatives brand, Squeaky Bean, has launched two products in the UK that it claims are ‘market-firsts’: ready-to-eat Tofu Slices, and a fermented rye Super Grain & Vegetable Burger. Launching for Veganuary, the new products respond to recent consumer demand for healthier and cleaner label plant-based foods. Squeaky Bean’s ready-to-eat Tofu Slices are available in two flavours, Red Pepper & Tomato and Spinach & Basil. The Compleat Food Group’s own research found that 30% of consumers who do not buy tofu said this is due to not knowing how to cook it. Aiming to address this, the new slices offer a convenient, versatile and pre-flavoured format of tofu. Squeaky Bean hopes this will bring the benefits of tofu to a wider audience in a market dominated by tofu blocks. Also launching this month is the Super Grain & Vegetable Burger, the brand’s first burger product. It is also claimed to be the category’s first burger made from fermented rye grains. The burger’s recipe includes red pepper, carrot and paprika alongside the fermented rye to deliver a meaty texture, without relying on emulsifiers and stabilisers. It can be pan-fried in just six minutes, responding to demand for convenient options that are clean label, high- protein and fibre-rich without compromising on quality or taste. Yvonne Adam, chief marketing officer at the Compleat Food Group, said: “Our first-ever Tofu Slices are set to shake up the market and draw in new shoppers, tapping into the tofu and tempeh sub-category which has grown by 10% this year. The Super Grain & Vegetable Burger is another exciting milestone for us as our first burger and the market’s first to use fermented rye grains.” She added: “Both products deliver on our commitment to exceptional taste, texture and convenience while helping to drive growth within the chilled meat-free category”. #SqueakyBean #UK