Harbinder Maan, associate director of trade marketing and stewardship at Almond Board of California, highlights the benefits of formulating with almonds across different nutrition categories as demand rises for healthy and versatile ingredients. The global plant-based market represented a $28.6 billion opportunity as of 2024, with North America and Europe commanding nearly 85% of retail sales. This creates unprecedented demand for ingredients that can deliver both performance and consumer acceptance. In this competitive landscape, almonds are consistently delivering as the strategic cornerstone ingredient driving innovation across the rapidly expanding market.   Naturally nutritious As the plant-based sector continues to grow in popularity, almonds stand out as an essential ingredient offering endless opportunities for breakthrough product development. With over 14 different forms available, almonds deliver the perfect trifecta for innovators: natural versatility, nutrient density and uncompromising performance that maintains both flavour integrity and desired texture profiles. Their well-rounded nutrient composition makes almonds ideal for precision wellness applications, directly addressing the growing consumer demands for functional food and beverages. A single ounce (28g) of almonds provides 6g of protein, 4g of fibre, 13g of unsaturated fat (only 1g of saturated fat) and 15 essential nutrients, including 7.27mg of vitamin E (50% DV).   The taste opportunity Beyond their nutritional benefits, almonds’ neutral flavour profile acts as a blank canvas for plant-based innovations. This unique characteristic enables seamless innovation across a wide array of applications – from sweet to savoury flavour profiles and diverse textures ranging from satisfyingly crunchy to luxuriously smooth – making almonds the ultimate ingredient for future generations of plant-based innovation. This innovation potential directly addresses the consumer demand for textures and flavours in formulation. Innova Market Insights reports that 44% of consumers want to see improved flavour in plant-based products, alongside a demand for diversification of plant-based categories, with the largest being milk and meat alternatives. Almond-based formulations demonstrate how these dual challenges can be systematically solved.   Tackling formulation challenges In beverage applications, for example, almond milk showcases exceptional processing adaptability that directly tackles the sensory limitations many plant-based alternatives can experience. Unlike other plant-based options, its neutral taste provides a perfect slate for desired flavours, facilitating the development of high-quality beverages. Almond milk’s texture can also be enhanced for creaminess by increasing almond solids or incorporating emulsifiers. Advances like ultra-high-pressure homogenisation even enable the creation of rich foams for beverages like coffee. Almonds’ fat composition also contributes to smooth textures and a distinct nutty flavour that pairs well with coffee and sweet drinks.     Functional benefits Beyond addressing sensory challenges, almonds deliver functional health support in areas such as gut health and weight management that’s driving category growth. According to Innova Market Insights, digestive and gut health-related claims are the leading drivers for functional food and beverage purchases. In fact, gut and digestive health is within the top five most desirable functions from food and beverage for multiple age groups, from Gen Z to Baby Boomers. This consumer demand is increasingly supported by robust research evidence that strengthens product dependability and capabilities. Emerging research from Oregon State University demonstrates that daily almond consumption significantly improved markers of both gut and cardiovascular health in adults with metabolic syndrome. Almonds offer multiple avenues for functional enhancement across product categories. Natural fibre content supports microbiome diversity research while contributing to satiety positioning – addressing both gut health and weight management trends simultaneously.   Versatile applications Formulating products like snack bars or functional beverages with almonds naturally boosts their nutritional value. Incorporating almond protein powder, also known as defatted almond flour, offers a unique solution to sensory challenges. As a versatile alternative to dairy-based proteins like whey or casein, it can be added to protein powder blends, smoothies, bars and spreads. Its clean taste and extra-fine texture reduce the need for masking agents, allowing other ingredients to shine.  The comprehensive ingredient portfolio that almonds provide – spanning protein powder, flour, whole forms, sliced formats and butter applications – offers formulators exceptional flexibility for system optimisation. Each format delivers clean sensory characteristics and inherent binding properties that minimise formulation complexity, reducing reliance on masking agents or synthetic additives that can complicate ingredient statements. This multifunctional capability supports both nutritional enhancement objectives and innovative product development across diverse categories – from high-protein beverages and shelf-stable bars to premium gluten-free baked goods – positioning almonds as a strategic platform ingredient for advancing plant-based innovation while meeting clean label requirements.

Mars Wrigley’s Galaxy chocolate brand has announced several new additions to its dairy-free portfolio in the UK ahead of the festive season. A new Gift For You range, designed with gifting in mind, is launching in two flavour varieties: Orange, and Caramelised Biscuit. Each bar is crafted with hazelnut paste to deliver Galaxy’s signature smooth texture without the use of milk. The Gift For You bars are launching in Tesco from 13 October 2025, and in Morrisons from 1 November, at an RSP of £1.50. Also launching is the Galaxy Dairy Free Selection Box, containing two 40g Salted Caramel bars, filled with a liquid caramel centre; and two 40g Honeycomb bars, containing crunchy vegan honeycomb pieces. The Selection Box is launching in Tesco stores nationwide from 16 October at an RSP of £5.50.

Oobli has received a 'no questions' letter from the US Food and Drug Administration (FDA), confirming that its brazzein-54 sweet protein is Generally Recognized as Safe (GRAS) for use in food and beverages. Brazzein-54, a protein naturally found in the oubli fruit, becomes the third sweet protein on Oobli’s platform to achieve FDA GRAS status, following brazzein-53 and monellin. Jason Ryder, Oobli's founder and CTO, said: "Oobli is changing the future of sweetness through the use of sweet proteins as a replacement for traditional cane sugar and other alternative sweeteners like aspartame, sucralose, stevia and erythritol". "The oubli fruit sweet protein is one of several sweet proteins that is derived from fruits primarily found in West Africa and other equatorial environments. Sweet proteins are a class of proteins that deliver a sugar-like sweetness but don't affect blood sugar, insulin or the gut microbiome." The company said it is the first to receive FDA clearance for use of the oubli fruit sweet protein. Ali Wing, CEO of Oobli, added: "The 'no questions' letter from the FDA is further testament to the strong potential that sweet proteins have to disrupt our global dependence on sugar and alternative sweeteners". "The oubli fruit sweet protein can be safely used in a wide range of foods with support from the scientific community and the FDA. It can replace 70% or more of sugar in products such as sodas, teas, baked goods and more, making the opportunities to reduce our sugar consumption virtually endless."

Eggs have long held a non-negotiable position in food manufacturing. They bind, leaven, emulsify and enrich, offering a rare, combined complexity that makes them difficult to replace. Today, however, the need to find viable alternatives is huge, due to soaring egg prices, avian influenza outbreaks, and shifting consumer values around sustainability and animal welfare. Against this backdrop, egg replacement solutions are moving from niche alternatives to mainstream necessities, with the market for egg-free and plant-based substitutes in bakery and confectionery growing steadily at around 6% per year. For producers, the challenge lies not only in cost control but also in ensuring technical performance and sensory quality that can match, or even exceed, traditional egg-based formulations. To support manufacturers in navigating this complex scenario, CSM Ingredients launched in April 2025 Egg ’n Easy Plus, the latest advancement in its Egg ’n Easy range for egg reduction in bakery. Most recently, it also added to its Magic Glaze range of premium egg-free glazing solutions the new Magic Glaze Instant, an instant solution to be reconstituted with warm water. Meeting industry pressures with advanced egg reduction Egg ’n Easy range is a plant-based, customizable powder formulation designed to give industrial bakers maximum flexibility in managing egg reduction to meet production and customer needs. The range is based on the combination of building blocks: wheat flour to enhance viscosity and help contain oil; wheat protein to support and maintain crumb structure and vegetable fibers for enhanced freshness, aeration and stability. In the Egg ’n Easy Plus version also enzymes are added, to provide an even finer crumb structure. The newest addition to the range, Egg ‘n Easy Plus, enables up to 100% replacement of whole eggs in brioche recipes, where eggs can account for 5-15% of the formulation, and up to 50% replacement in cakes and muffins. From a technical perspective, the formulation safeguards dough consistency, machinability and sensory attributes, while allowing manufacturers to reduce egg-related costs by as much as 55%. Extending the Magic Glaze range To further enable egg reduction efforts, Magic Glaze provides an egg-free, water-based glazing alternative that guarantees the golden shine and attractive finish consumers expect. Key benefits include: Hygiene and safety :  Eliminates bacteriological contamination risk. Operational efficiency :  Ready-to-use, sprayable without clogging. Cost stability :  Unaffected by egg price volatility. Cleaner label :  No preservatives, colours, flavours or hydrogenated fats. Vegan suitability :  catering to the growing plant-based sector. Applications across the sector span a wide range of bakery and pastry products, from croissants and puff pastry to sandwich buns and focaccia. The Magic Glaze range is continuously evolving, with several additions including Magic Glaze Instant, a powdered format designed for maximum operational flexibility. The new concept, developed for simple and quick reconstitution with warm water, will provide manufacturers with precise dosage control, reduced storage needs and predictable cost management, as well as maintaining performance consistency and supporting cleaner label positioning. The range also includes Magic Glaze Freeze-Thaw Stable – developed for frozen bakery products, which maintains stability throughout long storage and distribution cycles – and Magic Glaze Post-Bake – designed specifically for application on hot bread buns and similar goods, offering excellent stability even after freezing. Driving sustainable innovation The launch of Egg ’n Easy Plus and the expansion of the Magic Glaze range highlight CSM Ingredients group’s broad vision, as surmised by Christian Sobolta, CEO of CSM Ingredients: “Our mission is to develop solutions that not only solve technical and economic pressures but also anticipate the evolving demands of the food industry". "Egg ’n Easy and Magic Glaze are great examples of how innovation can deliver value across the supply chain, and they are great examples, for us, of how planet health, animal welfare and cost-efficiency can and should easily intersect.”

Swiss start-up Planted has expanded its portfolio of clean label meat alternatives with Crispy, a range of plant-based alternatives to ‘comfort food’ breaded meat classics. While nuggets, schnitzels and burgers are timeless comfort food favourites, traditional varieties often feature long ingredients lists, low-quality animal meat and unnecessary additives, Planted said. The company aims to fill a gap in the market for healthier alternatives with its new Crispy range. Each of the products in the range combines a crispy, golden-brown coating with a juicy, meat-like texture. Just like Planted’s other products, they are made using no artificial flavours or additives, boasting a short and simple ingredients label. This launch sees Planted work with mycoprotein for the first time. Planted said its mycoprotein ingredient is a high-quality fungi-based protein obtained from mycelium, the filamentous network that connects mushrooms. The mycelium is cultivated in a gentle fermentation process with water, oxygen and plant nutrients, with no genetic engineering. The result is a fibrous, meat-like mass that is rich in protein and contains all essential amino acids. Its high fibre content supports digestion and satiety, while the mycoprotein ingredient is also described as ‘heart-friendly’ due to containing little saturated fat and no cholesterol. Pascal Bieri, co-founder of Planted, said: “Breaded products are one of the strongest categories in the convenience segment. With our new Crispy range, we are showing that enjoyment and healthy, innovative ingredients can go hand in hand: classics such as schnitzel, burgers and nuggets taste super crispy and delicious in the Planted version – only clean, sustainable and much healthier.” The schnitzel, burger and nuggets are now available at Rewe and Edeka stores in Switzerland and Germany, with more listings to follow in the coming weeks.

A new Centre for Alternate Protein Research has been inaugurated in India at Aspire-BioNest, the University of Hyderabad’s life sciences bioincubator, with support from Cytiva under its Corporate Social Responsibility (CSR) programme. The centre was inaugurated by Manoj Kumar R Panicker, general manager South Asia at Cytiva, alongside Aspire and Cytiva leaders and startup founders. The facility will focus on sustainable food production, supporting scalable protein alternatives such as plant-based, microbial and biotechnology-driven platforms. Cytiva’s backing aligns with UN Sustainable Development Goals (SDGs 2, 12 and 13). By combining Aspire-BioNest’s incubation ecosystem with the University of Hyderabad’s research expertise, the centre aims to foster deep-tech startups, improve resource efficiency and drive societal impact. Manoj Kumar R Panicker said: “This centre is a testament to Cytiva’s belief in the power of collaboration to drive innovation for societal good. We are happy to partner with Aspire-BioNest to support research that is both scientifically promising and socially relevant.” Aspire-BioNest was established in 2018 through a joint initiative of BIRAC and the University of Hyderabad. It has supported 75 deep-tech startups to date, with more than 30 currently incubated across biopharma, agritech, medtech and sustainability. The incubator already hosts alternate protein startups such as Biome Innovations, Proleri Technologies, and Arthro, making it a natural home for the new centre. Through this collaboration, Cytiva and Aspire-BioNest aim to strengthen India’s bioeconomy and position Hyderabad as a global hub for sustainable food technologies.

Australia’s Queensland University of Technology (QUT) has invested AUD 18 million (approx. $11.8 million) into its Mackay-based QUT Pioneer BioPilot, an upgraded, pilot-scale fermentation and biomanufacturing facility. Supported by funding from the Australian and Queensland governments, and in association with Australia’s Food and Beverage Accelerator (FaBA), the QUT Pioneer BioPilot has been transformed into a food-grade fermentation facility in line with the university’s ambitions to become an Asia-Pacific biomanufacturing hub. The upgrade aims to empower innovative companies to work with QUT researchers on creating new types of food and other bioproducts offering dietary alternatives and sustainable solutions to agricultural challenges. The QUT Pioneer BioPilot was formerly known as the Mackay Renewable Biocommodities Pilot Plant. QUT Centre for Agriculture and the Bioeconomy researcher Ian O’Hara said that the plant has played a crucial role for industry over the past 15 years in the real-world translation of research, converting biomass such as sugarcane biogases into biofuels, green chemicals and bioproducts. Sugar cane biomass ready for processing inside the QUT Pioneer BioPilot A key feature of the upgrade was the installation of advanced fermentation bioreactors, enabling companies to fast-track product development in the food and beverage sector. O’ Hara commented: “This facility will enable innovative companies to take their ideas beyond the lab and into commercial reality, building Queensland’s reputation as a regional leader in biomanufacturing. No one else can provide the capability we are offering Australian industries through the QUT Pioneer BioPilot.” He added: “The feedstocks we are developing for this process are diverse, but the sugarcane industry is the key driver for much of this work. This puts Queensland, which has 95% of Australia’s cane industry, at the heart of this area of innovation and opportunity.” The upgraded plant also opens new capabilities in precision fermentation, an advanced fermentation method being utilised to develop new, sustainable food ingredients such as alternative proteins and fats. QUT Pioneer BioPilot manager, Karen Cardona Rosales, inside the facility “The advantages of precision fermentation are that it can lead to new food products and ingredients that supplement production through traditional methods, providing sustainability benefits and increasing consumer choice,” O’Hara said. Using the QUT Pioneer BioPilot, researchers are partnering with food-tech start-up Eclipse Ingredients and other institutions in an AUD 5.5 million (approx. $3.6 million) project to commercialise precision fermented human lactoferrin – a powerful protein found in breast milk and immune cells with immune-boosting, iron-enhancing and anti-inflammatory properties. Chris Downs, FaBA director, said: “FaBA is investing in precision fermentation so that companies of all sizes can develop new products and ingredients, in turn helping grow Australia’s food and beverage manufacturing sector”.

Plant-based food brand Bosh is launching eight new ready meal products, including two pizzas, into Tesco stores across the UK this October. Bosh, founded by cookbook authors Henry Firth and Ian Theasby in 2016, is bringing its plant-based expertise to supermarket shelves with the upcoming launch. The new range is designed to deliver flavour and nutrition to consumers, with each dish offering a good source of plant protein. The products are inspired by recipes from the co-founders’ social media channels, where thousands of free recipes are already available to their 3.5 million followers. Included in the line-up are: N’duja Sourdough Pizza Margherita Sourdough Pizza Creamy No-Duja Pasta Goan Chickpea Curry Creamy Mac & Greens Teriyaki Mushroom Noodles Hearty Vegetable Lasagne Ultimate Bean Chilli Founders Firth and Theasby commented: “From day one, our mission has been simple: to help more people put more plants on their plates. Over the years, we’ve listened to our audience, refined our recipes and learned what makes plant-based food exciting.” “This new range is everything Bosh stands for – flavour, health and accessibility – now made easy for everyone to enjoy at home.” Tolu Coker, Tesco buying manager for plant-based, said: “We’re delighted to be partnering with Bosh on this new range of plant-based ready meals and pizzas, bringing more shoppers to the category and driving category growth”. The full range will launch into Tesco stores nationwide from 6 October 2025, with pricing starting from RRP £3.95.

Nutrition technology company L-Nutra has launched the Prolon L bar – a plant-based protein bar formulated to support muscle health and healthy ageing as well as fuelling workouts. While most protein products focus on quantity, highlighting the amount of protein in grams and the amount of calories, L-Nutra pointed to emerging longevity science suggesting that too much of the wrong kind of protein can accelerate ageing by overstimulating key growth pathways like IGF-1 and mTOR. Meanwhile, too little protein may fail to adequately support muscle maintenance and overall strength. The L-Protein Bar is formulated to provide the ‘perfect balance’ of amino acids from plant-based sources to deliver the right nutrients designed to enhance longevity, created by scientists at the USC Longevity Institute. It includes a diverse blend of plant proteins from black beans, chickpeas and peas, and is fortified with l-methionine – an essential amino acid that is commonly low or missing in vegan diets and other vegan protein supplements. The targeted formulation aims to maintain a balanced growth factor response while delivering complete protein support for muscle and tissue health. Each bar contains 14g of protein, 170 kcal, and is made without added sugars, sugar alcohols or artificial sweeteners. It is naturally sweetened with whole dates for a rich flavour and a more balanced glycemic response. In addition to being plant-based, the bar is gluten-free, soya-free, non-GMO and made with heart-healthy fats from extra virgin olive oil and cocoa butter. It is initially available in a rich Chocolate Coated flavour, featuring a 100% dark chocolate layer, with additional flavours planned as part of L-Nutra’s expanding Longevity Nutrition platform – a product suite designed to help consumers integrate clinically backed nutrition into daily life.

Protein Industries Canada has announced the launch of five new projects that aim to create a more resilient domestic food supply and strengthen the country’s economy. The projects focus on expanding the availability and use of ingredients grown and processed in Canada. They are part of the Strengthening the Canadian Supply Chain programme, launched in response to concerns around trade-related tension and designed to reduce reliance on imports. These five initiatives span Canada’s agri-food sector, representing companies from Ontario and British Columbia, and the ingredient manufacturing and food processing industries. The new ingredients, foods and beverages commercialised as a result will boost the use of Canadian protein crops, supporting farmers while offering families across the country a wider variety of locally made food options. As part of the project, Earth’s Own Foods will be transitioning its US-based soybean supply to source directly from Canada, creating a fully Canadian soy-based beverage and providing consumers with a high-protein dairy alternative. Oat & Mill will also replace its US-sourced pea protein with new Canadian protein ingredients, while Cedar Valley Selections is reformulating its pita chips product to include Canadian pulses. This will also reduce the chips’ oil absorption during production to create a healthier and more sustainable snack. Prairie Goodness, in British Columbia, is reformulating its lentil-based chips to improve their taste and texture, enhancing the product’s quality while increasing demand for Canadian legumes. Plant Up, based in Ontario, is also reformulating and scaling its fava and pea-based snack puffs to improve texture, nutrition and production efficiency. This will support Canadian pulse crops while boosting the company’s competitiveness. A total of CAD 1.3 million (approx. $932,000) has been invested into the projects, with Protein Industries Canada committing CAD 615,000 (approx. $441,000) and the companies committing the remainder. Mélanie Joly, Minister of industry and Minister responsible for Canada Economic Development for Quebec Regions, commented: “The resilience and success of our agrifood supply chain are vital to Canada’s economy”. “By harnessing the potential of Canadian crops and ingredients through innovation, Protein Industries Canada is helping to overcome trade-related challenges while ensuring access to high-quality, locally sourced food and creating lasting economic opportunities from coast to coast.”

Solar Foods has unveiled a new application for its microbial protein Solein, using it as a replacement for egg yolk in mayonnaise production. The company has filed a patent for the innovation, which it says could deliver cost, efficiency and sustainability advantages to the food industry. Traditionally, mayonnaise is made by emulsifying oil with egg yolk. Solar Foods claims that replacing egg yolk powder with Solein yields around three times more mayonnaise from the same amount of raw material, while maintaining the same creamy texture and taste. This, the company says, could give food manufacturers a direct cost advantage and reduce reliance on volatile egg markets. Troels Nørgaard, chief commercial and product officer at Solar Foods, said: “The world is getting increasingly unpredictable, and the search for stability has never been greater. The food industry is looking for ingredients with stable supply, quality, and steady prices, and the demand for sustainability is growing rapidly." "For example, egg yolk powder prices have fluctuated wildly in recent years. With Solein, companies can lock in multi-year agreements at a fixed price, having more control and de-risking from sudden spikes and market disruptions from disease outbreaks and climate conditions to geopolitical upheavals." Produced through fermentation, Solein is independent of farming cycles and can be manufactured year-round. Solar Foods’ first commercial facility, Factory 01, has a capacity of 160 tons annually, equivalent to about 450 kg per day—an output the company says would otherwise require 50,000 hens to match in egg protein. Beyond its emulsifying properties, Solein is marketed as a highly versatile protein source. It is around 80% protein, contains vitamin B12 and iron and is gluten-free, cholesterol-free, halal and kosher-certified. Solar Foods sees potential applications not only in condiments, but also in categories such as dairy alternatives, baked goods, protein drinks, ice cream and soups. The global mayonnaise market is forecast to reach nearly $13 billion by 2025, with demand for animal-free alternatives expected to rise. Solar Foods positions Solein as a climate-friendly option, requiring only a fraction of the land, water and emissions of traditional proteins. Nørgaard added: “Solein excels as an ingredient in different health and performance nutrition products, but beyond that, we see Solein playing a pivotal role in transforming global food systems. When we talk about feeding 10 billion people, Solein’s unmatched value becomes a key advantage in all imaginable food categories – Solein’s journey is just beginning."

Next-generation plant milks are going all out to meet demands for better nutrition, barista-quality foaming capabilities and sustainably sourced ingredients. In this milk alternatives market update, The Plant Base gives an overview of how this dynamic category – a frontrunner in the broader plant-based food and beverage sector – is steaming ahead in its quest to transform the modern latté. Plant-based milk alternatives surged into the mainstream in 2019, with brands like Oatly and Alpro taking centre stage as oat milk soared in popularity in retail and foodservice. According to recent data published by Future Market Insights, the global milk alternatives market is estimated to be worth over $32 billion in 2025, projected to reach $80.67 billion by 2035.Plant-based milk is expected to hold the largest share of the broader alt-dairy market this year. While oat and almond still lead the pack, alt-milk has vastly diversified since the early days of its success. Ingredients like pea and fava bean have gained momentum as new base options, while blends of different plant proteins are increasingly common. As nutrition-savvy consumers grow more aware of the need to combine plant sources for a complete amino acid profile, manufacturers are responding with smarter, more balanced formulations. Despite its success, the category has faced several hurdles. Challenges around taste and texture have led companies to pour efforts into R&D&I, with much work being done around achieving the same creaminess and stability in hot beverages as traditional dairy milk varieties. The use of higher quality, sustainably sourced ingredients has also been a critical consideration as demands around transparency rise – both with regards to things like additives and clean labelling, and responsible sourcing. And with so many new variants hitting the shelves, it has become increasingly difficult for brands to capture market share and stand out from their competitors. UK-based pea and oat milk specialist Mighty Drinks, which entered administration earlier this summer, was one such casualty. The company cited its failure to raise sufficient funding as one of the reasons behind its downfall – a reflection of the difficulties plant-based brands now face in the post-pandemic investment landscape. Yet, encouragingly, optimism remains high among alt-milk makers about the segment’s future. In the foodservice industry, where plant milk is now a regular feature on café menus, it is clear to see how far the sector has come. Many chains, such as Starbucks, have removed their additional surcharge for choosing a dairy-free milk option, underscoring alt-milk’s acceptance into the mainstream. Newcomers are still hitting the market, with smaller brands determined to stand up against the giants of the category. Meanwhile, more established players continue to expand their portfolios, addressing shifting preferences and reformulating to enhance previous offerings that no longer fulfill consumer needs. Ingredient innovation Beyond oat, almond and soya, a plethora of unique ingredients not traditionally associated with alt-milk are coming to stake their claim of the shelves. Seeds are becoming a more popular choice this year. In March, chia seed specialist Benexia – which supplies ingredients as well as end products – unveiled a chia seed milk under its Seeds of Wellness brand in the US. The innovation, said to be the first of its kind, is made from whole chia seeds, which lend a nutty flavour and good source of protein. Sandra Gillot, CEO and co-founder of Benexia, explained that the company’s work exclusively in chia seed innovation for two decades helped lay the foundations for the launch. “We offer several proprietary ingredients made from only whole chia seeds – like our micro-milled chia fibre and chia protein powders – that deliver both nutrition and functionality,” she told The Plant Base. “We saw a clear opportunity to create something the market was missing – an omega-3-forward, functional plant milk made from one of the most regenerative crops on the planet, and with ingredients processed without any chemicals or solvents.” The drink contains 740mg of plant-based omega-3s and is claimed to offer three times the protein as leading rice milks and four times the fibre found in typical oat or almond drinks. “The magic is in our micro-milling process,” Gillot revealed. “After a cold press to extract the omega-3 rich oil from whole chia seeds, our micro-milling process allows us to turn the rest of the seeds into a smooth, stable and nutrient-intact flour – no solvents, no enzymes, no shortcuts.” MILKish, a brand based in California, US, has also turned to seeds to develop a ‘world-first’ innovation in the category: watermelon seed milk. The drink is designed for versatility, suitable for use in coffee, cereal and beyond while providing a healthy and nutritious option. Watermelon seeds pack more protein than almonds, and are also rich in antioxidants and minerals. MILKish’s founder, Guilherme Maia Silva, said: “As awareness grows around the environmental impact of almonds and the high glycaemic index of oat milk due to processing – often compounded by added sugars – consumers are becoming more curious about alternative options”. “MILKish is here to provide an outlet for those consumers, to integrate a superfood into their diet without compromising on flavour, texture or functionality.” Ingredients provider Burcon offers a range of alternative ingredients beyond traditional alt-milk staples, aiming to deliver on evolving consumer expectations as the category matures. The company has recently developed a new sunflower seed protein, Solatein, that can enhance the protein content of plant-based milks while offering a non-GMO and hypoallergenic option. In addition to seeds, more variety is being seen among nuts and pulses in today’s plant-based milk alternatives. Swedish brand Sproud crafts its drinks using yellow split peas, offering zero-sugar and barista varieties within its line-up. And Pkn, based in the US, has launched a pecan-based milk alternative containing just four ingredients: filtered water, pecan butter, vanilla extract and sea salt. It features subtle flavours of roasted pecans and a buttery taste while responding to clean label demand and supporting brain and heart health – pecans contain the highest level of flavonoids of any tree nut. Full steam ahead Taste and texture have been among the most enduring challenges for plant-based alternatives to navigate, and the milk alternatives segment is no exception to this. In recent years, there has been a surge in barista-style innovations hitting the market, addressing common complaints about plant-based milks – particularly their watery textures and tendency to separate in hot beverages. Rodolfo Garza, global business development manager for milk and plant-based alternatives at DSM-Firmenich, said achieving barista-grade functionality – especially the ability to foam and hold microbubbles while maintaining pH stability in acidic drinks like coffee – has been a major hurdle for plant-based alternatives. “Many plant-based milks tend to curdle or separate, which undermines the consumer experience,” he noted. Sproud is just one of many brands delivering barista options, which are usually formulated to offer a creamier taste and texture, and better foaming capabilities. Oatly’s Barista Edition was introduced back in 2017, and is now its best-selling product. Novonesis – a biotech company formed in 2024 through the merger of Novozymes and Chr. Hansen – launched a new biosolution this year, Vertera Velvet, in recognition of the barista quality demand. Birgitte Borch, head of plant and food at Novonesis, told The Plant Base: “According to our research, most consumers first encounter plant-based drinks through coffee, yet many of these drinks struggle with poor stability when added to coffee”. Vertera Velvet is a protein deamidase, also known as a protein glutaminase. Borch explained that this enzyme offers a precise way to optimise protein functionality by converting protein-bound glutamine into glutamic acid without breaking down the protein. This process increases solubility, leading to better stability, smoother textures and improved emulsification – all without affecting taste. “Specifically, it helps in creating excellent foam in oat drinks and ensures the stability of plant-based drinks in coffee, such as those made from pea protein, soy or blends,” she added. “In addition, it enables higher protein inclusion and a simpler ingredients list, all while remaining affordable.” While barista milks are formulated with coffee in mind, British Glebe Farm Foods’ brand PureOaty recently launched a unique innovation: an oat milk crafted especially for use in tea. The brand noted a ‘distinct lack’ of oat-based alternatives designed for enjoying in the UK’s favourite beverage, with most brands on the market focusing on coffee. Glebe Farm’s research indicates that wider adoption of milk alternatives in tea is often hindered by concerns about altering the tea’s taste and colour, as well as fears of milk separation. Its gluten-free PureOaty recipe aims to address these concerns, ensuring the beverage does not split while delivering a pleasant taste. Finding familiarity For many brands, the goal is to closely emulate traditional dairy. While some consumers choose oat milk and other alternatives for their distinct taste, others – motivated by environmental and animal welfare concerns – may be seeking the familiarity of cow’s milk but with less of the impact. US company Eclipse Foods claims to have created a product that is ‘indistinguishable’ from dairy milk. The shelf-stable product replicates the molecular structure of milk, and is currently available to foodservice partners. Thomas Bowman, CEO and co-founder of Eclipse Foods, enthused: “Eclipse Foods’ Non-Dairy Whole Milk is a milk replacement, not an alternative. It is a category-first solution for the market because it replicates the taste, texture and performance of traditional dairy with unmatched precision.” The team at Eclipse used proteins isolated from plants that mimic the functionalities of dairy proteins like casein and whey. According to Bowman, the viscosity, fat content, perceived sweetness, foaming ability and synergistic buffering effect are “very similar, if not the same or better” than whole milk. “The current iteration uses chickpea protein to replace casein and pea to replace whey,” he explained. “We try to be somewhat plant agnostic. There are sources of these same proteins widely found throughout the plant kingdom; there will be versions of [the product] utilising other plants. This allows us to bolster our supply chain and continue to find more sustainable options to replace dairy.” A recent consumer insight study carried out by DSM-Firmenich revealed that 55% of Europeans agreed the taste of dairy alternatives should be similar to the dairy version of a product. DSM-Firmenich’s Garza explained that these expectations drove the launch of its recently introduced Best in Class Milk flavours and Dynarome DA solutions, designed to deliver a true dairy-like experience in plant-based beverages. “Dynarome DA is a proprietary technology designed to bridge the sensory gap between plant-based and dairy,” he said. “It works in two powerful ways: first, by masking off-notes commonly found in plant protein bases like soy or pea, and second, by restoring the rich, creamy mouthfeel that consumers associate with full-fat dairy.” The solution can help replicate the full-bodied, indulgent texture typically delivered by dairy fat while still reducing calories and fat content. “Once the base is smoothed and neutralised, manufacturers can then layer in Best in Class Milk flavours – a range of natural flavour systems that deliver authentic milky and creamy notes tailored to local consumer preferences,” Garza added. By identifying local consumer preferences, DSM-Firmenich was able to design specific dairy-like profiles and validate them through targeted consumer testing, ensuring they could be optimised across a variety of plant protein bases. Garza described flavour as a key feature of milk alternatives, with consumers “increasingly gravitating toward both nostalgic dairy-like flavours such as vanilla and banana, and novel ones like caramel and mango”. © Eclipse Foods “Our 2025 flavour of the year ‘Milky Maple’ reflects these trends with a comforting blend of flavours proving especially popular in plant-based lattes.” Nutrition first Where once brands leaned heavily on synthetic additives to improve taste and texture, today’s consumers demand simpler labels, fewer artificial ingredients and better nutrition. Brands in the plant-based space have come under increasing scrutiny due to this, prompting a new wave of innovation in the space that champions 'cleaner’ ingredients lists with emphasis on boosting essential nutrients. In 2025, several new milk alternative products have launched minimal processing and short, recognisable ingredient lists. Plenish, for example, introduced a clean label fortified oat milk made simply from oats, water and salt, while Malk Organics expanded its portfolio with a range of new organic milk alternatives made using just four ingredients and no additives. Susan Knight, co-founder and CEO of US plant-based beverage brand Whole Moon, said that while consumers are seeking cleaner labels, they are still moving beyond “watered down” plant milks. “They’re wanting more nutrient-dense options, whether that’s protein, fibre or fats,” she told The Plant Base. “There’s also growing demand for products made with whole ingredients rather than extracts or isolates.” Whole Moon utilises whole and roasted almonds, oats, pistachios, soya beans and coconut meat in its formulation. The company recently launched what it claims is the world’s first coconut milk made using whole coconut meat without creams or oils. “Using the whole coconut meat – not just the cream or oil – allows us to retain the natural fibre, healthy fats and subtle sweetness of the coconut,” Knight explained. “The result is naturally creamy texture and full flavour, without the need for oils, fillers or isolated proteins.” The company does use gellan gum to maintain a consistent texture, Knight noted, as well as a small amount of organic raw cane sugar to “provide subtle sweetness without overwhelming the palate,” and dipotassium phosphate as a stabiliser. “Our Whole Protein blend offers all nine essential amino acids, which is rare in plant-based milks,” she pointed out. “The R&D team was incredibly intentional in balancing taste, nutrition and texture without compromising on our whole-ingredient promise.” Blending protein sources to meet consumer expectations around nutrition is becoming more popular, as Novonesis’ Borch explained. “For example, producers can combine oat and pea protein bases to create a blend that delivers on the taste and texture – offering the familiarity of oat while incorporating higher protein content from the pea protein. In general, blending a grain, such as oats or rice, with a legume, such as soy, pea or faba, achieves a complete amino acid profile and PDCAAS of 1.” In addition to its most recently developed sunflower seed protein, Burcon offers a range of other protein ingredients that can be blended to enhance protein content. “Beverage manufacturers can select from our suite of proteins, all of which have their unique advantages in plant-based milk products,” explained Sarah Medina, lead R&D scientist at Burcon. For example, she highlighted that the company’s pea protein has low sodium and a neutral, off-white colour; its fava protein offers a clean label ingredient with neutral colour and flavour; and its canola protein is highly soluble and nutritionally complete on its own, with a PDCAAS of 1. The company has also launched a high-purity hempseed protein, which can be used to create unique hemp milk products. Novonesis’ Borch noted that fortification with calcium is already common in the sector, and many companies are now exploring further fortification options – such as adding probiotics, fibre and vitamins. Green and clean Sustainability remains a key focus for the alt-milk category – and rightly so. Important considerations for companies in this space include sustainable sourcing of raw ingredients and minimising waste throughout the production process. Danone UK and Ireland announced a multi-million-pound investment earlier this year to bring 100% British oats to its oat drinks, sourcing them directly from local farmers and significantly reducing food miles. This followed a previous £41 million investment into the company’s facility in Kettering, UK, to reduce energy consumption, CO2 and water usage. Elsewhere, Veganz, a plant-based F&B company based in Germany, has developed an innovative 2D-printed plant-based milk sheet concept, designed to provide a more eco-friendly option. The unique leaf-shaped oat sheets can be mixed with water to create a milk alternative drink. According to Veganz, this innovation reduces packaging used by 94% and weight by 85%, compared to a litre equivalent of conventional oat drink in a beverage carton. Similarly focused on minimising waste, Whole Moon champions whole ingredients use, aligning with sustainability goals by utilising the entire plant in its formulations. Benexia and MILKish are also enthusiastic to celebrate the environmental benefits of their hero seed ingredients. MILKish’s Maia Silva said he fell in love with watermelon seeds due to their sustainability attributes. “Being a drought-tolerant fruit, watermelons really stood out to me as incredibly nutritious while requiring a fraction of the water to grow,” he told The Plant Base, noting that they require 99% less water than almonds. And chia grown organically and sustainably is regenerative, helping to improve soil health. Benexia’s Gillot enthused that its regenerative roots make chia an “ideal hero ingredient” for the next generation of plant milk products. Wendy Bazilian, a registered dietician and Benexia’s US nutrition communications and strategy advisor, said: “The sustainability story is a major bonus – grown with regenerative agriculture and with care to ensure the highest quality and highest nutrition in the crop so consumers can benefit.” Speaking about the future of the category, Gillot said she is optimistic that the plant milk aisle is ready for innovation and reinvention, with consumers seeking added value from their dairy-free products more than ever before. “We believe the future belongs to plant milks that do more – nutritionally and environmentally,” she commented. “Chia milk answers that call in a big way by moving from imitation to innovation. It’s not trying to imitate dairy – it’s a new, modern category all on its own.” To retain customers and continue growing in the mainstream, Novonesis’ Borch said technological advancements and ongoing innovation will be essential for plant-based milk alternatives. “We expect to see a broader diversity of ingredients and final food products, including novel options from upcycling side streams,” she commented. “Plant-based foods and beverages have robust long-term growth – with plant-based drinks (excluding soy) growing at 14% annually – but consumers have ever-increasing expectations around taste, texture, functionality, nutrition, sustainability and, not least, affordability.”