Soul Kitchen, a female-founded food UK brand, has unveiled a new line of single-serve, clean label soups designed specifically for modern workplaces, micro-markets and travel. This launch responds to rising consumer demand for healthier, convenient food options, with the instant soup market projected to grow from $742 million to $1.17 billion by 2035. The new Soul Kitchen Plus+ range features two initial offerings: Super Greens (Broccoli, Leek & Spinach) and Lion’s Mane Mushroom with B12, Thyme & Black Pepper. Both soups are produced in the UK at a Salsa-approved facility, using gently dehydrated vegetable powders, herbs and spices, without any gums, emulsifiers, palm oil or artificial flavourings. Each 20g sachet is ready in under three minutes, addressing the needs of busy consumers seeking nutritious meal solutions. This launch comes at a time when 77% of UK consumers express concerns about ultra-processed foods, signaling a shift towards simpler ingredient lists. The demand for functional foods is on the rise, with plant-based products growing at an annual rate of over 11%, currently valued at £389 million. The introduction of clean label soups aligns with these trends, offering a solution that combines convenience with quality. The Lion’s Mane Mushroom soup taps into the burgeoning global functional mushroom market, which has more than doubled in the last five years and is projected to reach $19 billion by 2030. While research on the cognitive benefits of such mushrooms is ongoing, there is a notable increase in consumer interest in adaptogenic ingredients. Each serving of the Super Greens soup delivers 4.6g of protein sourced from sunflower, while the Mushroom soup provides 100% of the recommended daily intake of vitamin B12, a critical nutrient often lacking in plant-based diets. Eiméar Sutton, head of nutrition at Biovit, said: “Biovit’s vitamin B12 and vitamin D are derived from mushrooms and remain within a food matrix, enhancing nutrient absorption and providing additional health benefits”. Soul Kitchen’s soups are available in cases of 12, with a recommended retail price starting at £1.79. Initial listings include over 100 independent retailers, such as Earthfare in Glastonbury and The General Store in Manchester, with plans to expand into travel retail through partnerships with Eurostar and Rail Gourmet. Bella Acland, founder of Soul Kitchen, highlighted the brand's commitment to quality and simplicity: “Consumers want simplicity they can trust. We’re not chasing trends; we’re re-imagining something familiar and doing it properly.” This philosophy underscores the brand's mission to provide nutritious, satisfying meals that fit seamlessly into modern lifestyles. Ky Wright, CEO of Biovit, expressed enthusiasm for the collaboration, noting, “We’re delighted to be partnering with Soul Kitchen for Biovit’s first product launch in the soup category". "Their all-natural mushroom soup is fortified with Biovit’s naturally-sourced vitamin D and B12, confirming that it only contains natural nutrients with proven bioavailability.”

A new report from investor network FAIRR (Farm Animal Investment Risk and Return) calls on food companies to diversify their protein sources away from animal proteins in order to effectively meet consumer demand. The report, Feeding Change: Building a Resilient Food System Through Protein Diversification, found that many global food businesses are not effectively meeting demand for nutritious and sustainable protein sources. FAIRR noted that the industry’s over-reliance on animal protein is limiting the growth of the plant-based category and weakening the resilience of food supply chains, despite the business opportunity offered by plant-based proteins. Published yesterday (28 October 2025), the report contains results from the second year of an investor engagement with 20 of the world’s largest food retailers and manufacturers. It is supported by 73 investors with $11.5 trillion in combined assets. The eight F&B manufacturers included are Conagra Brands, Danone, General Mills, Kraft Heinz, Mondelez International, Nestle, The Hershey Co and Unilever. It also includes 12 retailers: Amazon, Ahold Delhaize, Carrefour, Coles, Costco, Kroger, Loblaw, Sainsbury's, Target, Tesco, Walmart and Woolworths.   The whole food opportunity With scrutiny of ultra-processed foods (UPFs) on the rise, demand for fresh, whole foods is increasing. The latest EAT Lancet Commission found that a global shift toward more plant-rich diets, aligned with its recommended Planetary Health Diet, could prevent up to 15 million premature deaths annually. Despite this, only three of eight brand manufacturers have launched a plant-based whole food product in the past year, FAIRR observed, instead favouring more processed alternatives to animal products. By focusing on plant-based whole food proteins that align with consumer preferences, retail group Carrefour exceeded its target of over €500 million in plant-based sales – originally set for 2026 – in 2024, and expanded its goal to €650 million. In 2025, Ahold Delhaize expanded the scope of its target for all its European retailers to achieve 50% plant-based protein sales by 2030. But FAIRR’s report showed 75% of companies are yet to acknowledge the sustainability and nutrition potential of substituting animal ingredients with plant-based options. Only one of the companies, Nestlé, was found to have quantified the emissions mitigation opportunity so far.   Innovation gaps Of the plant-based product launches seen over the last year, FAIRR identified room for improvement. Only 25% of companies in the engagement had surveyed their consumer base to better understand their preferences, leading to a misalignment between product launches and market demand – two companies acknowledged that some of the plant-based meat products launched in the last year were already discontinued due to low sales. Access and affordability remain key barriers to consumer adoption, but just 60% of companies disclosed evidence of working to improve either of these factors. Woolworths has added vegan and vegetarian filters to its online product search, and Tesco has replaced everyday items in its Express stores with cheaper options, including plant-based product lines. The report also highlights consumer dissatisfaction with plant-based proteins’ taste and texture, further preventing wider uptake. Despite this, just 40% of the engagement cohort dedicated resources to increase product innovation – which could include R&D, partnerships and venture investment – compared to 45% in 2024. Additionally, while 70% of companies identified health and wellness as one of the most material issues to their businesses, just 30% have nutrition expertise at the board level. 25% of companies currently have no dedicated health strategy. Dana Wilson, manager of research and engagements for protein diversification at FAIRR, said: “Shoppers are looking for affordability, great taste and healthiness in 2025, yet food companies are investing too little in product innovation to cater for consumer expectations”. “By engaging customers towards nutritious and sustainable plant-based proteins, proactive companies can harness a significant market growth opportunity, as well as build a more resilient product portfolio.”   Increasing supply chain resilience Only 40% of the companies had assessed the transition risk of failing to respond to changing consumer preferences for plant-based products, and the impact of physical climate risks on animal agriculture supply chains. FAIRR pointed out that diversifying away from animal proteins has many benefits in mitigating supply chain risks, highlighting this year’s avian influenza outbreak – which led US egg prices to almost double – as an example. Meanwhile, US cattle herds have fallen to their lowest levels since 1973 due to drought, interest rates and feed costs. Almost all of the companies involved overlook the supply chain implications of protein diversification, FAIRR said. It identified Danone as the only company reskilling its workers to support a transition to more sustainable diets – the company has supported its factory staff in Villecomtal-sur-Arros, France, to produce oat milk at the factory, which has shifted away from producing dairy yogurt products. Sophie Kamphuis, senior advisor for responsible investment at Dutch asset manager MN, said: “The findings point to a sizable gap in the market at the intersection of whole food, high-protein and reduced meat diets”. “Added to this, we have also seen a number of shocks to animal protein supply chains this year, due to changing weather patterns, macroeconomic conditions and zoonotic diseases. Diversification into plant-based proteins is a key strategy to increase resilience and meet climate goals, as well as to tap into a burgeoning market.”

When two big names in meat-free innovation unite under the banner of the world’s largest meat producer, questions about ethics, transparency and true sustainability inevitably follow. In this opinion piece, Cameron Harsh of World Animal Protection challenges investors and consumers to look beyond the marketing – and confront what they call the industry’s “blatant greenwashing”. JBS, the world’s largest meatpacking giant – known for enabling widespread deforestation, using child labour, avoiding corporate taxes and bribery convictions – is trying to clean up its image. The Brazil-based company recently announced the launch of The Vegetarian Butcher Collective, a plant-based protein company, touting the move as proof of its commitment to sustainability and climate innovation. Meaningful investments in plant-based foods are urgently needed to protect the planet from the damage caused by industrial meat production. But make no mistake: this is a classic example of greenwashing designed to distract from the damage at the heart of JBS’s business model. In a single day, JBS slaughters 13 million chickens, 128,000 pigs and 77,000 cows across its global operations, making the company responsible for greenhouse gas emissions equivalent to 13.9 million cars annually. Shockingly, JBS's policies allow legal and illegal deforestation in Brazil to continue until 2030 and elsewhere until 2035, despite their false public promises to combat climate change. Rather than striving to meet climate goals, JBS has, in fact, increased its emissions by 50% in recent years. The company’s acquisition of The Vegetarian Butcher feels like a diversion. It cannot even begin to make a dent in reversing the rampant destruction JBS continues to cause to our planet. It is, however, a corporate playbook we’ve seen before in attempts to fabricate a more sustainable or ethical image. In 2011, Coca-Cola acquired Honest Tea, known for its fair-trade practices and innovative bottle design that used 22% less plastic, while remaining the world’s largest plastic polluter. Once the profits didn’t measure up, Coke shut Honest Tea down. Similarly, while General Mills acquired Annie's, a brand known for providing non-GMO, organic comfort food, the company continued lobbying in opposition to labelling GMOs. While clashes between optics and real values are common among multinational conglomerates, for consumers and investors truly interested in putting their money into companies that reflect their principles, it’s critical to question these ‘green’ acquisitions. Often, they’re simply masking the parent company’s ongoing environmental or social harms. It’s likely no coincidence that this acquisition came just months before this year’s United Nations annual climate meetings will be held in Brazil, where JBS originated. JBS is actively influencing the agenda and organising specific events in an attempt to reshape its image as a climate polluter and neutralise criticism of its role in driving deforestation and emissions via industrial meat production. JBS sells its products to nearly every major grocery chain in the US. It may not be a household name, but it’s behind more recognisable American brands, including Swift and Pilgrim’s Pride. The company’s eagerness to entrench itself more deeply in the American market was evident after its subsidiary, Pilgrim’s Pride, made a $5 million donation to the Trump-Vance Inaugural Committee and shortly after received approval to list on the NYSE. This came despite top proxy advisory firms, including Glass Lewis and ISS, urging shareholders to vote against the listing, citing serious governance concerns and a lack of transparency. American grocers should know that JBS doesn’t intend to ethically do business with its partners or consumers. In the US, in the past year alone, the company agreed to pay $4 million for child labour violations, $100 million to settle antitrust claims for conspiring with rivals to underpay American chicken farmers, and $83 million to settle antitrust claims for conspiring with rivals to curb beef supply in the US in order to artificially inflate prices. For investors, the fact is that JBS builds these corrupt practices and the fines that come with them into its business model. JBS has thrived because of weak enforcement, political influence, and a financial system that rewards short-term gains over long-term responsibility. Even in an industry known for its poor conditions, pollution, and animal cruelty, JBS stands out for the scope and severity of its violations, with an egregious track record of human rights, animal and environmental abuses. Investors and consumers interested in finding plant-based, climate-friendly companies deserve better than to have their capital funneled into an organisation with such disregard for ethical and sustainable business practices.

Upcycled Plant Power, a UK food-tech company creating sustainable protein products from previously wasted broccoli crops, has received £3.5 million in a recent investment round. Upcycled Plant Power (UPP) provides hypoallergenic, plant-based protein and fibre ingredients for food manufacturers seeking to decarbonise their products. Applications for the ingredients range from plant-based meat alternatives to soups and sauces, baked goods, and pet food. By pairing automated broccoli harvesting with the upcycling of 70% of the plant typically discarded, UPP transforms a high-waste crop into a dual-revenue system that can cut Scope 3 emissions and support UK food security and nutrition goals. Participants in the investment round include climate-focused investment firm Elbow Beach, which contributed £1.5 million. The start-up also received £500,000 in government grants supporting UPP through to first revenues. The funding will support the scaling of UPP’s self-powered robotic harvesting system, Harvesta, which identifies market-ready broccoli heads in real time. It will also support launches of UPP’s Prota (protein) and Fiba (fibre) ingredients to the UK market. UPP’s 2025 Harvesta mode, trialled successfully in Lincolnshire and Scotland, can harvest three rows simultaneously at up to 5 km per hour. This aims to transform the harvest economics of a crop that is typically picked manually, while accelerating the supply of side-stream material UPP uses in its patent-filed food ingredient production process. Mark Evans, CEO of UPP, said: “UPP is redefining how we produce plant protein, using under-utilised parts from the crops we already grow, without requiring additional land, water or emissions”. “Our technology turns what was once waste into a cost-effective, nutritious, hypoallergenic food ingredient, directly supporting farmers, manufacturers and the planet.”

The Bezos Earth Fund is investing $30 million in projects focused on using AI to protect the planet, including more than $2 million on projects to support sustainable protein development. The broader $30 million investment – made as part of the Fund’s AI for Climate and Nature Grand Challenge – aims to enable the scale of real-world AI solutions that tackle environmental issues such as biodiversity loss, climate change and food insecurity. Food System Innovations (FSI), a US-based philanthropic platform investing in a sustainable future for food, is among 15 global teams selected to receive grants. The award will support a collaboration between FSI, its non-profit sensory programme Nectar, and computer scientists at Stanford University in California. The team is developing algorithms that predict sensory attributes and optimise ingredient formulations for sustainable proteins. Using a combination of Nectar’s sensory data and molecular flavour databases, the team will build an AI model that connects molecular structure, flavour, texture and consumer preference. This aims to accelerate sustainable protein product development and market penetration. Anna Thomas, the project’s technical lead and co-principal investigator, said: “Our early research shows that large language models can help revise formulations based on sensory feedback. With this grant, we can deliver actionable insights that improve taste and speed the protein transition.” The AI Grand Challenge is a $100 million initiative, first launched in 2024. This new round builds on the success of Phase I, announced in May, which funded early-stage concepts demonstrating AI’s potential to accelerate environmental progress. Other food-focused Phase II awardees announced include Delft University of Technology, in the Netherlands, for a project to apply neural networks to speed up cultivated meat production; and University of Leeds, in the UK, where researchers are building an AI platform to convert food waste into microbial protein. Over the next few years, the awardees will test, refine and evaluate the impact of their approaches, sharing insights and results as their projects progress. Amen Ra Mashariki, director of AI at the Bezos Earth Fund, said: “At the Bezos Earth Fund, we’re focused on making AI work for the environment — not the other way around”. “These projects show how AI, when developed responsibly and guided by science, can strengthen environmental action, support communities and ensure its overall impact on the planet is net positive.”

Sugar reduction has become a non-negotiable priority in the food and beverage industry. With health authorities, governments and consumers demanding for lower-sugar products that don’t sacrifice taste, creating an intense pressure on formulators. In this context, cranberry juice emerges as a strategic ingredient, helping brands achieve sugar-reduction goals while also enhancing flavour, colour and clean-label appeal. Market insights reveal that health and indulgence now go hand in hand. Across regions, consumers are increasingly attentive to low, no or reduced sugar claims and are open to innovative flavour experiences. At the same time, regulations are becoming more stringent, with global health authorities urging significant sugar reduction and the EU setting strict limits for products labeled as 'low sugar'. Cranberry juice provides a unique set of formulation advantages: Lower natural sugar content  than other red or purple fruit juices. Acidity that balances sweetness , enabling sugar reduction without taste compromise. Bright natural colour   that eliminates the need for artificial dyes. Built-in preservation   from acidity, reducing the use of synthetic additives. These qualities align perfectly with the growing global demand for transparency and clean-label products, as consumers increasingly look for real, simple and recognisable ingredients. Applications span multiple beverage categories, including reduced-sugar juices, functional waters, sparkling drinks, plant-based beverages and more. Fruit d’Or offers a wide range of cranberry ingredients, carefully crafted to meet the diverse needs of food manufacturers while ensuring consistent quality that adheres to the highest industry standards. Discover how cranberry juice can enhance flavour, colour and formulation in your products. Download our complete guide here .

The Abu Dhabi Investment Office (ADIO) has partnered with precision fermentation specialists The Every Company and Vivici, aiming to advance an alternative protein ecosystem in the United Arab Emirates capital. Precision fermentation is an advanced biotechnology method involving the use of microorganisms to produce high-value proteins and other ingredients. Typically animal-based ingredients, such as dairy proteins, can be produced in this way with no animal input, offering a sustainable alternative to traditional animal-based production. US-headquartered The Every Co uses the technology to produce animal-free egg ingredients made from precision-fermented ovalbumin, including egg whites, a protein powder and a complete liquid egg solution. Vivici, headquartered in the Netherlands, focuses on dairy – its flagship ingredient is Vivitein BLG, a bioidentical beta-lactoglobulin protein made without animals. Through the partnership, the companies will explore the establishment of a 4-million-litre, industrial-scale facility for alternative protein production. This aims to strengthen Abu Dhabi’s biotechnology and innovation ecosystem at a time when the global protein fermentation market, valued at $3 billion in 2024, is projected to expand to $54 billion by 2032. The partnership marks a key milestone for Abu Dhabi’s AgriFood Growth and Water Abundance cluster, which aims to address food security and water scarcity through advanced technologies and international collaboration. Building a state-of-the-art protein fermentation facility in the emirate will contribute to regional food resilience, while expanding Abu Dhabi’s presence in global protein supply chains. The initiative will focus on designing, financing and commercialising a facility that meets ‘the highest standards’ of food safety and Halal certification. It will be multi-tenanted to enable the participation of other fermented protein companies in the future. Additionally, the project will support the creation of a regulatory framework for fermented proteins, creating clear pathways for commercial approval in the UAE and across the region. The partners will also explore opportunities for export through the UAE’s Comprehensive Economic Partnership Agreements (CEPAs), aiming to enhance Abu Dhabi’s role as a gateway to high-growth markets across Asia, Africa and Europe. In addition to the production site, the partnership aims to collaborate with local universities, research institutions and training providers to drive talent development in biotechnology and food science, build a skilled national workforce and facilitate global knowledge exchange. Arturo Elizondo, CEO of The Every Company, said: “The UAE and wider region stands to benefit tremendously from protein independence, and we’re excited to support ADIO and our partners to build this ecosystem in Abu Dhabi and demonstrate how cutting-edge biotechnology can be deployed at scale to transform global food systems”. Stephan van Sint Fiet, CEO of Vivici, commented: “The emirate provides a unique combination of capital, talent and infrastructure that enables rapid growth while ensuring the highest standards of safety and quality. Together with ADIO and our partners, we will help establish Abu Dhabi as a hub for next-generation food innovation.” Vivici has achieved self-affirmed GRAS status in the US and launched nature-identical whey protein within its first year of operation. Meanwhile, Every has secured a US patent for its precision-fermented ovalbumin protein and is now expanding its ingredient applications across the F&B sector. The partners hope to not only strengthen Abu Dhabi’s own resilience, but offer a model for sustainable growth that can serve regional and international markets for decades to come.

Kallø, a brand under the Ecotone UK umbrella known for its commitment to natural and organic foods, has launched its latest product, Sweet Chilli Veggie Cakes. This new flavour marks the sixth addition to Kallø's expanding range of Veggie Cakes, which has already gained significant traction in the market, boasting a value of £6.6 million and a year-on-year growth rate of 40.2%. Sweet Chilli Veggie Cakes are designed to cater to the increasing demand for healthier snack options that do not compromise on flavour. Made primarily from lentils and peas, these cakes are high in protein and fibre, with each cake containing only 38 calories. They are suitable for a wide range of dietary preferences, including gluten-free, vegetarian and vegan diets. Charlea Price, Kallø brand controller, highlighted the changing landscape of snacking, noting that while overall snacking is in decline, health-conscious consumers are still seeking out nutritious options. "We’re excited to bring them an iconic and beloved crisp flavour in a healthier, high-benefit format," Price stated. She highlighted that the new flavour aligns with rising trends in sweet and spicy combinations – often referred to as 'swicy' – and the growing popularity of Asian cuisine. Sweet Chilli Veggie Cakes will be available in major UK retailers, including Ocado, Morrisons, Waitrose and Tesco, with a recommended retail price of £2.75. This strategic placement aims to capitalise on the existing popularity of Kallø’s Veggie Cakes, which have shown impressive market penetration growth of 26.3% annually. The versatility of Veggie Cakes allows for various consumption occasions, whether enjoyed as a standalone snack or used as a topping or ingredient in salads and curries. Kallø's Veggie Cakes have proven to be a strong performer within the brand's portfolio, reflecting a significant shift toward plant-based and health-oriented snacks. The B-Corp's commitment to using natural ingredients and avoiding artificial preservatives aligns with consumer preferences for transparency and sustainability in food production.

Stockeld Dreamery, a producer of plant-based cheese products, is closing its doors after a six-year journey, due to the current challenging economic environment for start-ups in the category. In a statement shared on LinkedIn yesterday (23 October 2025), the company’s co-founder and CEO, Sorosh Tavakoli, said that the “intense decline” in plant-based food in recent years has made it “nearly impossible” for an independent vegan cheese company to grow. He wrote: “Even worse, our ambitions to sell our cheese to dairy eaters feel further away than ever. As we prepared for another fundraise, we saw that we simply didn’t have the momentum to justify more capital, so we decided to close in a responsible way.” The company, headquartered in Sweden with additional operations in the US, was founded in 2019 as Noquo Foods. Evolving into Stockeld Dreamery since, the company developed cultured plant-based cheese products made from fermented legumes. Since its establishment, the start-up raised $20 million in funding and broadened its portfolio to include cheddar-style slices as well as a cream cheese variant. “We knew success would demand something extraordinary and we came close, but as the market fell, it just got so much harder than we ever expected,” Tavakoli wrote in his statement. “Of everything we built, the culture is what I’m most proud of. It brought out the best in us – a unique combination of trust, creativity and joy, even in hard times. It has been a privilege to experience that kind of authenticity and flow together.” Tavakoli revealed that the company’s entire team stayed to support the wind down, sale of equipment, closing of the offices and labs, and selling the business’ remaining inventory. The brand will now be gradually delisted from foodservice menus and retail shelves in the coming months. Tavakoli added that the team is in conversation about a new home for its intellectual property (IP) and would welcome interest from potential buyers. The news comes amid a challenging environment for start-ups in the plant-based and alternative protein sectors, as brands have struggled to maintain a competitive edge and secure investment following the pre-pandemic boom. This year has seen several other start-ups in the space cease operations, including French seafood alternatives company Olala Foods , and US plant-based meat start-up Sundial Foods. Consolidation has continued throughout the industry as market conditions have put considerable strain on smaller brands in recent years. Notable M&A deals this year included the acquisition of the plant-based ready meal brand Allplants out of administration – Ella Mills’ Plants business bought the brand’s customer data and certain assets , while plant-based recipe kit start-up Grubby snapped up Allplants’ product recipes. Vivera, an alt-meat brand owned by meat giant JBS, also hit the headlines when it acquired The Vegetarian Butcher from Unilever earlier this year . The two brands recently unveiled their new joint brand identity, The Vegetarian Butcher Collective. Top image: © Stockeld Dreamery

One Planet Pizza, a plant-based pizza brand based in the UK, has expanded its range with the launch of a new duo of Pizzettas. The brand claims its latest offerings are UK-first innovations, designed to ‘shake up’ the plant-based category with a fun, convenient and ‘better-for-you’ frozen option. The Pizzettas feature hand-stretched sourdough bases topped with melty plant-based cheese. They are available in two varieties: Cheezy Garlic Flatbread, and Single-Serve Margherita Pizzetta. Ideal for lunch or as a starter, the mini pizzas cook from frozen in under eight minutes, with a space-saving design that can maximise freezer space for families. Joe Hill, co-founder of One Planet Pizza, said: “Plant-based shoppers have been crying out for more exciting and better-tasting frozen products for years – this felt like our duty”. He added: “We’re beyond excited to launch the UK’s first ever Cheezy Garlic Flatbread and Margherita Pizzetta, which will help us take plant-based convenience to the next level and give consumers of all ages exactly what they’ve been craving”. The Pizzettas are now available exclusively at Morrisons stores, each priced at an RSP of £3.

The European Commission has proposed ‘targeted simplifications’ that aim to ensure the smooth implementation of the upcoming EU Deforestation Regulation (EUDR). The EUDR, first announced in 2021, has been developed to ensure that products sold in the EU do not contribute to deforestation. It will impact the sourcing of commodities such as palm oil, cocoa and coffee, aligning with the EU’s sustainable sourcing goals and broader climate-related ambitions. Its implementation, however, has faced setbacks – initial deadlines were postponed from 2024 to December 2025 , and the EU announced it would consider a further delay last month . These moves have drawn criticism from concerned stakeholders across the F&B supply chain, including environmental organisations and major food businesses. The Commission cited complications with its IT platform, designed to manage compliance data, as the reason for proposed delays. However, this week (21 October 2025) it has put forward a new proposal for targeted adjustments designed to simplify the process and its impact on the IT system, aiming to ensure the EUDR can be successfully implemented this December. The proposal, drafted up following feedback from stakeholders, aims to reduce obligations for downstream operators and traders that commercialise the relevant EUDR products once they have been placed on the market – such as retailers, or large EU manufacturing companies. It also seeks to reduce the impact for micro and small primary operators from low-risk countries worldwide who sell their goods directly on the European market, which it says cover ‘close to 100% of farmers and foresters in the EU’.   Changes to due diligence reporting The Commission proposes that downstream operators and traders should no longer be obliged to submit due diligence statements, with only one submission in the EUDR IT system required for the entire suppy chain, made at the entry point in the market. For example, cocoa beans would need only one due diligence statement to be submitted by the importer bringing them into the EU. Downstream manufacturers of chocolate products using the beans would not be required to submit a new due diligence statement in the IT system. Micro and small primary operators would only submit a simple, one-off declaration in the system. When the information is already available, for instance in a member state database, the operators do not have to take any action in the IT system themselves. This replaces the previous need for regular submissions of due diligence statements.   Transition period The EUDR compliance deadline will remain 30 December 2025 for ‘large and medium’ companies – but they will benefit from a six-month grace period for checks and enforcement, to ‘ensure a gradual phase-in of the rules’. Additionally, for ‘micro and small’ enterprises, the EUDR will enter into application on 30 December 2026. The Commission said these new application dates, as well as the simplification of obligations, aim to ensure the IT system can sustain the level of expected loads following a ‘substantial reassessment’ of the projected impact on the system.   Next steps and industry response The European Parliament and the Council will now discuss the Commission’s proposal and would need to formally adopt the targeted amendment of the EUDR before it can come into effect. Teresa Ribera, executive vice president for Clean, Just and Competitive Transition, said: “This approach provides certainty and stability, streamlining the tracking process for micro and small producers who, while individually posing little risk, collectively provide critical data for maintaining overall traceability”. “We offer a clear implementation schedule that ensures the regulation will take effect seamlessly starting end of this year, allowing large operators to progressively adapt while giving micro and small producers more time to adjust.” The Rainforest Alliance released a statement of ‘relief’ in response to the European Commission’s clarification, commenting: “We commend the Commission for maintaining the implementation date of 30 December 2025 for large companies (though we have reservations about some of the arrangements proposed to facilitate compliance).” The organisation described the earlier delay as “highly concerning,” expressing worry that the regulations would be “watered down even further”. However, it called on companies and governments to ensure that smallholders are “meaningfully and adequately supported to adapt to the EUDR”. “While the Commission has proposed some simplifications to benefit small operators in low-risk countries, in practice, that only helps EU forest owners and farmers – it does nothing for the majority of smallholder farmers who don’t fall in that category,” the Rainforest Alliance stated. “We reiterate our call to action to also address collectively the specific challenges millions of smallholders face in producing EUDR-compliant products, and the disproportionate burden placed on their shoulders to do so – despite the fact that they are not considered operators under the EUDR.” The World Wide Fund for Nature (WWF), however, described the move to simplify the EUDR as a “shameful surrender to political pressure”. Anke Schulmeister-Oldenhove, senior forest policy officer at WWF European Policy Office, said: “Let’s be clear: proposing a partial delay and further changes is a deliberate choice, not an absolute necessity. It does not seem that the European Commission ever explored other options to fix any IT issues; it feels like the perfect scapegoat to water down the regulation.” She added: “The Commission may win a few political points, but the losers are clear: companies that have invested in deforestation-free supply chains, and forests that will continue vanishing at a breathtaking pace”. WWF is calling on the EU parliament and member states to uphold the regulation as initially agreed and “provide real support” for implementation.

Kraft Heinz is set to warm up the winter season in the UK with the launch of its latest product, Spiced Chickpea Big Soup, a hearty addition to its popular soup line. This new offering taps into the rising consumer interest in plant-based foods and the nutritional benefits of legumes, particularly chickpeas, as more Brits seek healthier meal options. Heinz’s Spiced Chickpea Big Soup combines tender chickpeas with chunky carrots and potatoes, all enveloped in a rich tomato base enhanced with cumin and chilli. This innovative recipe is positioned as a 'hug in a bowl,' designed to provide both comfort and nourishment during the colder months. Alessandra de Dreuille, director of meals at Heinz, said: “Big Soup has always been about hearty, flavourful meals that offer comfort any day of the week". "Our new Spiced Chickpea soup takes that to the next level. It’s bursting with chickpeas, chunky veg and bold, warming spices, responding to what we know consumers are looking for: more vegetarian options and exciting flavours to explore.” The introduction of the Spiced Chickpea soup comes at a time when nearly half of British consumers express a desire to incorporate more beans and pulses into their diets. Recent surveys indicate that 62% of the population finds legumes tasty, while 73% recognise their health benefits. This trend reflects a broader shift towards plant-based eating, driven by health considerations and environmental awareness. Heinz's latest product is not only a source of protein and fibre but also contributes to the recommended daily intake of fruits and vegetables, making it an attractive option for health-conscious consumers. Spiced Chickpea Big Soup is now available at select retailers, including Morrisons. It is set to roll out to other major retailers such as Sainsbury’s, Tesco, Waitrose, ASDA and Ocado in the coming months. To encourage trial, the new flavour will participate in multibuy promotions, with introductory pricing starting at three for £4, with a suggested retail price of £2.20 per can.