A new report from The Vegan Society, unveiled today (2 January 2026) for Veganuary, offers insights into how vegan diets are shaping global culture and F&B industry innovation. Titled Veganism Around the World, the report combines international research to build a comprehensive database offering insights into where veganism is gaining ground – and how this is impacting the food and beverage industry. The report is based on original polling across ten countries, and detailed profiles for 21 countries around the globe.   Consumer behaviour Polling showed that while veganism remains uncommon, ‘flexitarianism’ – whereby consumers intentionally reduce their consumption of meat and seafood, but do not eliminate completely – is now mainstream. 16-30% of consumers polled identified with this way of eating, indicating a shift toward more environmentally friendly diets. India was highlighted as a global leader, with 14% of people identifying as vegan and 26% as vegetarian. Overall sentiment toward veganism worldwide was found to be ‘neutral to positive,’ suggesting favourable conditions for category growth, with India the most favourable and Japan the least. Google Trends data showed that searches for ‘veganism,’ which peaked around 2020, have stabilised. However, they continue to outpace ‘vegetarianism’ and, aside from brief surges, even ‘climate change’.   Leaders in foodservice Across 21 countries, New Zealand was identified as the most vegan-friendly travel destination, topping vegan-friendly dining per capita (approx. 345 per million) due to many mainstream restaurants offering vegan options. Taiwan leads on fully vegan restaurants per capita (14.8 per million), while Iceland was the stand-out country within Europe, with 43% of restaurants offering at least one vegan dish. Portugal followed Taiwan as the second leader globally for fully vegan restaurants per capita, despite ranking third for seafood consumption. Vietnam, Malaysia and Singapore also stood out on totals and per capita availability, with many Buddhist-influenced countries offering rich vegan and vegetarian foodservice options due to cultural norms. The US had the most vegan restaurants in absolute terms (1,717) and now hosts the largest plant-based ecosystem overall by total company count.   Business and innovation insights The US is home to 615 businesses producing plant-based, cultivated or blended protein products, cementing its place as leader by total business count. However, it ranked much lower per capita, with the report noting cooler domestic demand in the country, pushing producers toward exported growth. When measured per capita, Singapore leads with 7.44 companies per million people, followed by Israel at 6.66 and the Netherlands at 5.03, all supported by robust science and food-tech industries. The Netherlands also leads Europe on per capita spend for plant-based meat, and alongside the UK and Germany, combines deep company bases with strong retail sales. Asia is also seeing surging demand, with consumers in India and China nearly twice as likely as those in the US to say they are ‘very or extremely likely’ to buy plant-based meat. This suggests major growth potential for exporters and local innovators. However, The Vegan Society acknowledges that innovation density does not automatically reduce animal product consumption. Israel, despite being a leader in the alt-protein industry, still ranks among the highest per capita consumers of poultry and beef.   Veganism: Moving into the mainstream? The Vegan Society, a UK charity founded in 1944, said its findings show veganism is ‘increasingly understood and adopted worldwide’. The report will inform the organisation’s Vegan Trademark programme, which is now carried by over 70,000 products globally, helping consumers to identify products that have been certified as free from animal-derived ingredients. Claire Ogley, head of campaigns, policy and research at The Vegan Society, said: “This report is the first comprehensive investigation into the growth of veganism around the world. The data shows that veganism is no longer a niche movement but is gaining traction cross-culturally with restaurants, businesses and consumers driving its growth globally.” She noted that though the word ‘vegan’ was only coined 80 years ago, it is “widely understood” and used globally. “It’s also promising to see that despite stereotypes, people’s feelings towards veganism are mostly neutral, and actually lean positive in many cases,” she added. “This surge in interest is reflected in search trends and the rapid expansion of vegan dining options and product innovation worldwide – signs of veganism moving into the mainstream.”

As we welcome the New Year, we’d like to thank you for your continued trust and support. We wish you a happy, healthy and successful year ahead, and look forward to working together in the months to come. Warmest wishes, The Plant Base team

Another year gone, and the plant-based industry has come up against its share of challenges. In 2025, we continued to see start-ups struggle to secure funding, with several in this space unable to remain operational and sadly closing their doors. But in many cases, new opportunities arose as we saw a number of major acquisitions and successful funding rounds closed. Labelling remained a point of contention this year, and a potential EU-wide ban on the use of meat-related names for plant-based alternative products could still be on the cards for 2026. But despite these hurdles, innovation and industry collaboration has been strong. As always, The Plant Base team has been proud to report on the progress of this dynamic sector, with the appetite for sustainable and tasty plant-based food continuing to fuel high-quality product development and meaningful initiatives. Join us as we reflect on the last 12 months, and read on to discover the 15 most-read news stories of 2025 on The Plant Base. Meati Foods to be sold for $4m amid financial challenges In May, it was revealed that US-based mycelium meat alternative producer Meati was preparing for a distress sale valued at just $4 million. This came on the heels of a significant financial crisis that had shaken the company, which had previously raised a total of $450 million in funding. The Meati brand and its assets have since been purchased by Yasir Abdul, CEO of tech company InvenTel. Meati's sale was disclosed in court filings to the Adams County District Court in Colorado on 2 May, revealing that CEO Phil Graves had assigned the firm’s assets to attorney Aaron Garber. Read more here. Beyond Meat sees revenue increase for Q4 2024, plans to suspend China operations and cut jobs In February, Beyond Meat published its financial results for the fourth quarter and full year of 2024, revealing plans to suspend its operations in China and cut 64 jobs as part of a strategy to reduce operating costs. The alt-meat maker posted its second consecutive quarter of year-on-year net revenue growth after several years of falling sales, reaching net revenues of $76.7 million in Q4 – a 4% increase on the year-ago period. Aiming to position the company for run-rate EBITDA-positive operations by the end of 2026, Beyond shared plans to implement organisational changes and cost reduction measures intending to support its long-term goals, including the job cuts and suspension of its China business. Read more here. Bunge acquires IFF's soy and lecithin business Bunge Global acquired IFF's soy and lecithin business in August, enhancing its product portfolio and strengthen its position in the F&B sector. The agreement involved the purchase of nearly all assets related to IFF's lecithin, soy protein concentrate and crush operations, which generated approximately $240 million in revenue in 2024. This deal aligned with Bunge's recent growth trajectory, including its $8.2 billion merger with Viterra earlier in 2025. Read more here. UK plant milk company Mighty Drinks appoints administrators amid market headwinds This summer, British plant milk company Mighty Drinks appointed administrators from Interpath. This came as trading headwinds and funding challenges continued to impact many companies across the plant-based food and beverage category. A month later, the company's brand and some of its assets were acquired by unrelated alternative protein company The Mighty Kitchen. According to Interpath, rising costs and the impact of ‘fragile’ consumer confidence had impacted Mighty Drinks' ability to scale and achieve profitability, despite building a successful brand. Read more here. Time-Travelling Milkman raises €2m to support launch of Oleocream solution Dutch start-up Time-Travelling Milkman recently secured €2 million in Pre-Series A funding to accelerate the commercialisation of its Oleocream solution – an ingredient designed to enhance creaminess in plant-based and hybrid dairy products. The food-tech company, founded in 2020 and based in Wageningen, has received backing from Sparkalis – the venture arm of Puratos – to support global expansion in premium bakery and patisserie categories, and Evercurious, a venture capital fund backing European early-stage deep-tech start-ups. With production scaled to 1,000 tonnes per year, TTM will use the capital to scale the commercial roll-out of Oleocream in the dairy and dairy alternatives market. Read more here. Miyoko’s Creamery buyer revealed to be Prosperity Organic Foods, owner of Melt Organic brand Prosperity Organic Foods, the private company behind vegan butter brand Melt Organic, announced its acquisition of dairy alternatives brand Miyoko’s Creamery last month. Miyoko's was founded by Miyoko Schinner, who recently put forward an unsuccessful bid to take back ownership of the brand after learning it was up for sale following initiation of an Assignment for the Benefit of Creditors process. However, she revealed that she had been unsuccessful and that the company “went to someone with a higher bid,” though this bidder was unidentified at the time. Prosperity Organic Foods was then confirmed as the new owner. Schinner shared a post on social media, appearing to show a dispute via text with Prosperity's CEO, Scott Fischer, after he asked Schinner to become a brand ambassador. Fischer responded with a public apology to Schinner over his words in the messages, which referred to the Miyoko's Creamery founder as "cagey" and "a failed businessperson". Read more here. Danone completes acquisition of plant-based nutrition company Kate Farms Danone completed its acquisition of Kate Farms, a US provider of plant-based clinical nutrition, from Novo Holdings in July. Founded in 2012, Kate Farms develops plant-based, organic nutritional formulas for patients with medical conditions and individuals needing daily nutritional support. Its products are used in more than 1,400 hospitals across the US and are known for being allergen-free and clinically supported. The acquisition, first announced in May , saw Brett Matthews – who has led Kate Farms since 2015 – become chairman and CEO of Danone North America Medical Nutrition. Read more here. Green Spot Technologies secures €5m to scale ingredient production French start-up Green Spot Technologies recently raised €5 million to expand its industrial operations and introduce Milatea, a new brand of fermented ingredients designed for bakers, pastry chefs and chocolatiers. Operating from its facility in Carpentras, France, Green Spot Technologies upcycles plant-based by-products into premium ingredients, supporting a circular and low-carbon food system. It uses sidestreams of fruits, vegetables and cereals, such as apples, fava and grapes, enabling it to reduce food waste and aligning with circular production principles. The funding round was led by Team for the Planet, with additional support from the European Innovation Council, EIT Food and new angel investors. Read more here. Phytolon and Ginkgo Bioworks announce natural food colour production milestone In May, biotech start-ups Phytolon and Ginkgo Bioworks announced the successful completion of the second development milestone in their multi-product collaboration to produce natural food colours. Phytolon and Ginkgo achieved the first development milestone in their partnership early last year, unlocking the entire purple-to-yellow spectrum. Ginkgo leveraged its AI modeling expertise and high-throughput screening platform to deliver yeast strains with nearly three times higher production efficiency, enabling Phytolon to develop formulations that successfully addressed the desired colouring standards in multiple food categories including baked goods, snacks, seasonings, toppings and icings, confectionery, yogurts, ice creams and frozen novelties. Read more here. Lallemand opens new food cultures R&D laboratory in France Lallemand Specialty Cultures recently inaugurated a new application research and development laboratory in Rennes, France, relocating its operations from La Ferté-sous-Jouarre to a newly built 400 square-metre facility. The business unit, founded in 2012 and focused on food cultures for dairy, meat and plant-based products, said the move strengthens its capacity for innovation and collaboration with partners. The new site includes 200 square metres of laboratories for the formulation and testing of microorganism-based solutions and for evaluating their performance in conditions similar to industrial production. Read more here. European Parliament votes to ban terms like ‘burger’ and ‘sausage’ for plant-based products On 8 October, Members of the European Parliament voted to restrict the labelling of plant-based products with meaty words such as ‘burger’ and ‘sausage’. The plenary session saw a majority vote – 355 votes for, 247 against, and 30 abstentions – for the introduction of new labelling restrictions, which would see the meaty words reserved exclusively for products that contain animal meat. If the ban goes ahead following ongoing talks with the Council of the European Union, set to continue in early 2026, both plant-based and cell-cultured products (meat grown in bioreactors using real animal cells) will be prohibited from using such words. Read more here. Thai animal-free dairy start-up Muu celebrates funding milestone Muu, an animal-free dairy start-up based in Bangkok, Thailand, secured strategic investment from A2D Ventures, Leave a Nest Japan and several other firms this spring. The company uses precision fermentation to produce bioidentical milk proteins that replicate the taste and nutritional value of cow’s milk, without animal involvement. Muu’s technology is built on a four-stage process: strain development, fermentation, purification and formulation. In addition to A2D Ventures and Leave a Nest, it has also been supported by investment firms Glocalink Singapore, Brinc, and an unnamed Japanese food conglomerate. Read more here. European Patent Office reinstates Impossible Foods’ heme protein patent At the beginning of the year, The European Patent Office (EPO) 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. Read more here. Dutch food regulator issues warning to companies using ‘plant-based mince’ labelling In October, The Netherlands Food and Consumer Product Safety Authority (NVWA) issued a warning to several companies, asking them to remove the word ‘mince’ in the labelling of their plant-based products. The action came in response to the NVWA reviewing plant-based brands’ labelling due to a law that came into effect in 1998, the Commodities Act Decree. This law reserves the term 'minced meat’ for meat products. In a statement shared on LinkedIn, Dutch alt-meat brand The Vegetarian Butcher's founder, Rutger Rozendaal, said the NVWA had ”unexpectedly” ordered both The Vegetarian Butcher and its parent brand Vivera  to change their long-established names for their mince alternative products. Read more here. Vegan Food Group and Eat Just announce partnership backed by £11.25m investment In April, Vegan Food Group (VFG) announced a new partnership with US food-tech company Eat Just, creator of the Just Egg product. Under the agreement, VFG has secured the exclusive rights to manufacture and supply Eat Just’s mung bean plant-based egg alternative across European markets, making it the sole producer in the region. Through the partnership, the Just Egg product since made its debut in the UK in the summer, celebrating with an exclusive launch party attended by The Plant Base. Read more here.

Why do consumers keep choosing meat, even when alternatives are widely available, promoted as healthier and marketed as sustainable? This was the question driving More than Meat , a major new study from the EIT Food Consumer Observatory. Durk Bosma, the organisation’s head of insights, explores. Unlike most consumer surveys that stop at taste, price or health perceptions, this project explored the cultural and symbolic weight of meat. Combining thousands of cultural artefacts – advertising, packaging, cookbooks, social media, even historical references – with in-depth consumer interviews, it represents one of the largest semiotic studies ever conducted in the food sector. Our findings reveal why meat retains such a strong hold on European diets, and why plant-based options still struggle to claim the same space. Our study shows that meat is much more than a source of protein: it is a cultural anchor. From Sunday roasts and Christmas dinners to summer barbecues, meat is embedded in rituals that connect families and communities. It signals generosity and care when served at home, indulgence and status in restaurants, and strength or resilience in everyday meals. Meat also carries national pride – think German bratwurst or Spanish jamón – as well as personal identity, with many consumers proudly calling themselves ‘meat lovers’. These associations explain why efforts to reduce meat consumption can feel like a cultural, not just dietary, challenge. Plant-based products that focus narrowly on functionality – taste, texture or nutrition – risk overlooking the deeper reasons people choose meat. For plant-based producers, our report highlights both pitfalls and opportunities. Many products are still seen as processed or artificial, sitting in the same commoditised category as low-quality processed meat. This weakens their promise of naturalness and keeps them from being seen as the ‘main event’ of the meal. To win wider acceptance, plant-based foods need to connect with the same cultural codes that make meat meaningful. That means celebrating abundance and conviviality at barbecues or signalling trust and reliability in weekday meals. It also means using design, language and imagery that resonate with heritage, indulgence and care. A common call for plant-based foods to be ‘less processed’ or ‘more natural’ misses the point: meat itself is rarely chosen for those reasons. Instead, it embodies cultural values that alternatives must learn to engage with. Packaging and communication play a key role here. Borrowing from the familiar cues of meat – while layering in fresh associations such as innovation and modernity – can help plant-based products feel both authentic and aspirational. Our study also cautions against moralising. Positioning alternatives as a ‘better’ or ‘virtuous’ choice risks alienating meat eaters. Warm, inclusive messaging that emphasises pleasure and celebration is more effective in shifting perceptions. More than Meat shows that plant-based success will depend not on mimicking meat in every detail, but on understanding which cultural meanings matter most, and reinterpreting them credibly. By doing so, alternatives can move from the margins to the mainstream – not just as substitutes, but as desirable, satisfying foods in their own right.

The alt-dairy market has made great progress in recent years. Traditional culturing methods and modern, cutting-edge fermentation technologies are at the forefront of new product development across categories like plant-based cheese, yogurt and milk alternatives. In this roundtable feature, some of the industry’s key players share their thoughts on the big trends for the year ahead as plant-based dairy continues to whip up innovation. Catherine Bayard, global product manager for Plant Attitude, Givaudan According to Straits Research, the dairy alternatives market is predicted to hit $92.53 billion by 2033. In 2025 and beyond, consumers are seeking more than just plant-based alternatives – they want delicious, nutritious, next-generation products. In 2026, the protein fortification trend will continue to grow. Industry players must ensure that they create nutritious offerings that still offer the creamy, rich indulgence of traditional, high-protein dairy products consumers love. For example, consumers might buy Greek yogurt not only because of the protein content but because it feels sumptuous, like a treat, so maintaining that mouthfeel is key. As protein fortification becomes a priority in multiple food categories, the plant-based cheese sector faces a distinct challenge. While this market is developing, it still has very little protein compared to real cheese: many products, especially those based on starch and fats, currently deliver less than 5% protein, significantly lower than traditional cheese. Increasing plant protein content above this threshold has been hindered by sensory limitations and functional constraints, including undesirable flavour notes, textural changes and reduced consumer acceptance. Research teams must apply flavour science and formulation expertise to address these barriers. By analysing ingredient behaviour within complex matrices, studying multiple protein sources and developing targeted taste solutions, they can mitigate off-notes while improving mouthfeel in products containing 8–20% protein. This evidence-based approach enables manufacturers to meet ever-rising nutritional targets without compromising on the sensory qualities critical to consumer preference – supporting the development of plant-based cheeses with balanced nutrition and desirable sensory profiles. Tom Kerr, head of category management and commercial planning for plant-based, Danone UK and Ireland As we look ahead to 2026, one of the most exciting shifts in plant-based is how new flavours and formats are helping it become part of everyday moments, with coffee standing out as a key space for innovation. As flexitarian lifestyles grow, so do expectations around nutrition, taste and texture. There’s a growing trend around café culture at home, with more people recreating premium experiences in their own kitchens. This is driving demand for flavour innovation in milk alternatives that blend indulgence, wellness and convenience. Whether it’s cinnamon roll, caramel, coconut or vanilla, the growing range of barista flavours is becoming a popular way to elevate the coffee moment. Plant-based is no longer just a dietary choice, it’s a lifestyle, with over half of UK households having purchased from the category in the past five years. That’s why it’s the small moments, like a morning coffee, that present the greatest opportunity for innovation to shape the future of the category. Philip Rayner, managing director, Glebe Farm Foods As plant-based milk continues to evolve from niche to mainstream, consumers are becoming increasingly label-savvy, paying closer attention to not just what’s in their oat drink, but why it’s there. Shoppers today want clarity on ingredients, provenance and nutritional benefits, favouring simple, functional products that state exactly where they come from. While clean label formulations remain a shopper priority, there’s a growing expectation for plant-based alternatives to deliver as much nutrition as dairy. This is driving a wave of innovation around purposeful fortification – the thoughtful addition of vitamins and minerals such as calcium, B12 and iodine to support everyday wellbeing. Consumers want to feel confident that every ingredient serves a purpose. Transparency and trust are key – people value knowing where their oats come from and how each element contributes to their health. As we move into 2026, this balance of clarity and functionality will shape the next phase of plant-based dairy alternatives. Lawrence Moore, commercial director, Oato In 2026, I expect to see further ingredient diversification and wider consumer adoption of plant-based milk alternatives. Once reserved for vegans or those with lactose intolerance, plant-based milk alternatives are now afforded ample supermarket shelf space and grace almost every coffee counter, and for good reason. Health-conscious consumers are discovering the advantages of unsweetened, fortified options like oat, soy, almond, and even pea and potato ‘milks’: they are typically lower in saturated fat and calories, free of cholesterol and often boosted with vital nutrients such as calcium, vitamins D and B12. Appeal extends to the environmentally conscious, too. Producing plant-based milks can emit a relatively low carbon footprint, use less water and land. Of course, there is wide variation in manufacturing practice, and it would be erroneous to assume all plant-based milks are beyond reproach when it comes to sustainability. But oat drinks can be sustainably produced with solar power, local sourcing, kerbside recyclable packaging and reduced environmental impact. Market data underscores the trend of plant-based milk adoption: around a third of UK households buy plant-based drinks each year, spanning all age groups and backgrounds. Many are motivated by wellness, taste, variety or ethical concerns. Brands are responding with organic, simple ingredient decks and vitamin-enriched lines, as well as environmental certifications and transparent sourcing. The changing nature of the consumer is where the category will show resilience. It is no longer an ‘either/or’ for many people. It’s a choice, based upon taste, texture, diet, value, veganism, trend and plenty more. A younger audience (sub-45) shows wider adoption of plant-based drinks, unlikely to change from what are now dietary staples for many. Henry Firth and Ian Theasby, co-founders, Bosh! The plant-based cheese category has evolved quickly and will continue to do so in 2026. Early versions often struggled with taste and nutrition, but the latest generation is cleaner, more balanced and much closer to the real thing. Fermentation, improved protein technology and the use of artificial intelligence to accelerate experimentation are transforming the space, helping brands deliver the melt, stretch and richness people expect from dairy cheese. Fortification is also improving, with added calcium, iodine and B12 making these products nutritionally credible as well as delicious. For many, cheese remains the final barrier to going fully plant-based. That’s beginning to change. One stand-out example is Climax Foods (now rebranded to Bettani Farms), a US-based producer creating exceptional cheeses that could help redefine the category. Innovation like this will move plant-based cheese from compromise to mainstream choice in the coming years. Toby Weedon, barista development director at Oatly Global flavours were identified as one of the top trends in our recently published Future of Taste report. We’ve discovered there’s a whole new world out there when it comes to flavour innovation in alt-dairy and barista beverages, and what’s next in store for our palettes. Amongst many of the trends we identified (fibre, conscious indulgence and the future of matcha to name a few), it’s exciting to see that there’s a real international exchange of flavour taking place. ‘Matcha mania’ opened the floodgates for a broader shift in global tastes, especially in the West. We’re already seeing a myriad of specialist East and Southeast Asian ingredients appearing on menus worldwide – from calamansi to ube, pandan to osmanthus, the list of fruits, vegetables and herbs set to take our palettes by storm in the coming years is long and bursting with colour. This has been reflected in plant-based dairy alternatives, with new matcha-flavoured milk alternatives generating buzz as they hit the market in 2025. One thing’s certain: the flavour landscape is evolving fast. And as the global centre of taste tilts eastward, expect even more bold, unexpected ingredients from across Asia to shape the next chapter of plant-based dairy innovation.

Wishing you a joyful festive season, filled with peace, happiness and quality time with your loved ones. We look forward to continuing our partnership and shared successes in the year ahead! Best wishes, The Plant Base team at FoodBev Media

New Zealand-based start-up Leaft Foods has partnered with retail cooperative Foodstuffs South Island (FSSI), to explore the use of its Rubisco leaf protein ingredient in a range of bakery products. Leaft has begun commercial production of Leaf Rubisco Protein, a non-GMO and allergen-free ingredient extracted from Canterbury-grown alfalfa. According to the start-up, the ingredient offers potential to take pressure off the supply and cost of eggs without compromising on taste, texture, quality, or requiring complex formulations in products such as cakes and muffins. The agreement with FSSI will see the retailer, which has over 200 stores in New Zealand, work with Leaft to trial how its bakery teams can utilise Leaf Rubisco protein in place of egg across a variety of baked goods. Leaft Foods’ CEO, Ross Milne, said the collaboration strengthened the ingredient’s commercial viability following investment from the New Zealand government in pioneering sustainable food production. 🍃 Check out our start-up spotlight Q&A with Leaft Foods here ! 🍃 He commented: “Its emulsion stability and gelling capability make it perform exactly like eggs in baked goods. This is South Island innovation at its purest – local ingenuity and expertise tackling local and global challenges.” Daniel Te Raki, FSSI’s bakery operations manager, said the ingredient grabbed the retail group’s attention due to being a “great local innovation with the potential to change how some baked goods are made here”. He added: “We wanted to get involved because it could help diversify where our ingredients come from and ultimately give more choice to our customers across the South Island. This partnership ticks those boxes and also presents the potential to strengthen the overall sustainability of baking and bakery products.” According to Leaft Foods, its Rubisco protein matches animal proteins in digestibility and nutritional profile, and enables farmer-growers to diversify their land use. The start-up is currently focused on accelerating its expansion with a focus on the US. It has attracted backers including Silicon Valley firm Khosla Ventures, NBA basketball star Steven Adams, indigenous investor Ngāi Tahu and ACC's Climate Change Impact Fund.

With climate change constantly forcing farmers to adapt and evolve, food safety remains a concern globally. Arsira Thumaprudti, head of business development at Acclym, explains how farmers can unlock the power of regenerative agriculture to avoid supply chain issues, create a more reliable food system and help the environment recover. Arsira Thumaprudti Climate change is hitting farmers hard. Supply chains keep breaking down. Environmental rules are getting tougher every year. These challenges threaten the very way food and beverage companies do business, forcing them to rethink long-term sustainability and sourcing strategies. Regenerative agriculture has emerged as a promising solution. What was once a nice-to-have sustainability programme has become essential to staying competitive and keeping consumer products on store shelves. Regenerative practices actively restore soil health, enhance biodiversity and sequester carbon – fostering more resilient, environmentally-friendly supply chains that produce nutritious food. Industry pioneers are proving that regenerative agriculture can align environmental goals with business performance – yet significant hurdles remain before these practices become widespread, scaling across the global food system. Regenerative agriculture gains ground Major food and beverage companies are recognising the strategic value of regenerative agriculture, investing in programmes that go beyond sustainability to actively restore ecosystems. McCain Foods, one of the world's largest producers of frozen potato products, has committed to implementing regenerative agricultural practices across all its potato acreage by 2030. Their framework for potato growers includes armouring soil with living plants, rotating crops, minimising tillage, reducing agro-chemical inputs and water usage and more. McCain has reported improved crop resilience and reduced input costs in their pilot programmes. Similarly, Nestlé aims for 50% of its key ingredients to come from farmers adopting regenerative agriculture practices by 2030. They are working closely with more than 500,000 farmers and 150,000 suppliers, as well as local communities, to reduce tillage and chemical inputs and implement crop rotation, mulching and organic fertilisers. Nestlé is investing 1.2 billion Swiss francs over a five-year period to support farmers in their transition. These investments and pilots show that regenerative agriculture is becoming an industry priority – but they also underscore the significant resources and long-term commitment needed to scale it. Persistent industry challenges hinder widespread adoption Despite growing momentum among food and beverage leaders, several key barriers prevent regenerative agriculture from becoming standard practice across the industry, including:   1. Farmer hesitation Perhaps the most human challenge in scaling regenerative agriculture is overcoming resistance to change. Farming practices evolve over generations, with time-tested methods passed down for their ability to produce consistent yields. Asking farmers to abandon these proven approaches for new methods that may initially reduce productivity requires building trust and providing robust support systems. While awareness of regenerative agriculture among farmers has reached an all-time high, adoption rates remain stubbornly low. This gap reflects both practical concerns about economic viability and deep-rooted cultural attachments to traditional farming identities. 2. Investment and time constraints Even if farmers see the long-term vision, the transition to regenerative practices demands both financial commitment and patience. Farmers often face substantial upfront costs for specialised equipment and new technologies, while simultaneously weathering potential yield reductions during the transition phase. For smaller producers already operating on tight margins, these initial investments can be particularly daunting. The full benefits take three-five years to materialise. During this period, farmers are rebuilding soil organic matter, restoring microbial communities, and re-establishing natural ecosystem functions. Only after this rebuilding phase do operations typically see returns of 15-25% on their investment. This extended timeline creates tension with traditional business planning cycles and tests the patience of stakeholders focused on quarterly results. 3. Quantification and measurement difficulties Beyond time and money, the complexity of measuring regenerative agriculture’s impacts is also a barrier. Unlike conventional agriculture, where success metrics focus primarily on yield and cost, regenerative practices produce multiple interwoven benefits that are difficult to isolate and quantify. Historically, the industry has relied on rough estimates and qualitative assessments rather than rigorous data collection. This approach has hampered efforts to prove the business case for regeneration to sceptical stakeholders. Questions persist about how to establish reliable key performance indicators for soil health, biodiversity gains and carbon sequestration across diverse agricultural landscapes. 4. Lack of standardisation Regenerative agriculture is not a one-size-fits-all solution. Practices that work brilliantly in the American Midwest may prove ineffective or counterproductive in tropical regions. For global companies with complex supply chains spanning multiple continents, this variability presents significant challenges for establishing consistent protocols and expectations. Each crop, region and farming system requires carefully adapted approaches that respect local ecological conditions, traditional knowledge and economic realities. This complexity makes it difficult to scale programs quickly or implement standardised training across diverse supplier networks. The path forward For regenerative agriculture to achieve its transformative potential, stakeholders throughout the food system must collaborate to address these challenges systematically. Farmer training and education   Successful transition requires more than just technical information about new practices; it demands ongoing mentorship, peer learning networks and regular access to experts who can help troubleshoot challenges as they arise. Educational approaches must respect farmers' expertise while introducing new principles. Field days, demonstration farms and farmer-to-farmer training programmes have proven especially effective at bridging knowledge gaps and building trust in new methods. Economic incentives and financial support To overcome the financial barriers to transition, innovative funding mechanisms are essential. These might include transition subsidies, payment for ecosystem services, carbon credit programmes, preferential procurement policies and premium prices for regeneratively produced ingredients. The European Union's Common Agricultural Policy reforms provide an instructive example of how policy can accelerate adoption. By shifting subsidies toward outcome-based incentives rather than acreage-based payments, the EU is creating powerful economic drivers for regenerative practices. Standardised metrics and data-driven tools For regenerative agriculture to move beyond early adopters, the industry needs agreed-upon metrics and efficient measurement tools. Emerging technologies show promise for streamlining data collection and creating transparency throughout supply chains. Collaborative industry initiatives to establish common frameworks for soil health assessment, biodiversity monitoring and carbon accounting – that are adaptable for diverse locations – will be crucial for building credibility and enabling meaningful comparison across different programmes. Beyond ESG: The business case for scaling regeneration Regenerative agriculture isn’t just a climate or sustainability solution – it’s a strategic advantage. Beyond environmental benefits, regenerative agriculture can deliver significant economic benefits, such as reduced input costs, premium pricing opportunities, enhanced brand reputation, stronger supplier relationships and greater resilience to climate-related disruptions and regulatory changes. With sustained investment and collaboration, regenerative agriculture can shift from isolated pilot projects to a scalable industry-wide standard, strengthening supply chains, empowering farmers and securing a more sustainable food future.

Functional food and beverage brand Laird Superfood has expanded its Hydrate line with two new flavours, Wild Berry and Tropical Punch. The Hydrate line contains electrolytes such as sodium and potassium, designed to naturally replenish the body. Its new Wild Berry variety contains a blend of antioxidant-rich maqui, calafate and murta berries from Patagonia, while the Tropical Punch flavour offers a blend of fruits and real orange oil. The brand’s full Hydrate line-up includes Lemon, Mango, Pineapple and Original as well as the new additions. The brand has also launched a new Variety Pack containing all five fruity flavours. Laird’s powdered hydration beverages also contain Aquamin, a red marine algae that provides bioavailable seaweed-derived calcium and magnesium, and more than 70 trace minerals. The fruit-flavoured options are lightly sweetened with monk fruit with zero added sugar, while the Original variety is made from just coconut water and Aquamin. Jason Vieth, CEO of Laird Superfood, commented: “It's surprising that many athletes still rely on processed sports drinks, and those who use hydration powders often find they’re also filled with artificial ingredients and excessive sugars”. He added: “At Laird Superfood, we're committed to making healthy hydration easy with our natural, clean products that empower people to make nutritious choices without compromising taste or performance”.

The Cultured Hub, a scale-up facility established through a joint venture between Bühler, Migros and Givaudan, has expanded its services with the addition of plant cell culturing capabilities. The facility was originally created to accelerate cultivated meat and advanced fermentation technologies. It has now extended its infrastructure and expertise to plant cell-based processes, aiming to further support the growing field of alternative ingredient production. This expansion comes as rising commodity prices, climate volatility and increasing pressure on agricultural systems are driving demand for resilient and sustainable sourcing pathways. Plant cell cultivation can enable controlled, year-round production of key plant compounds, independent of constraints such as farmland, weather, pests or disease. Bühler noted that this remains an emerging field, with costs driven by sterile bioreactors, energy-intensive controlled environments and the complexity of plant cell biology. Ian Roberts, chief technology officer at Bühler Group, said: “Plant cell cultivation represents an important new frontier in sustainable food and ingredient production. Many of the same challenges we see in cultivated meat – the need to scale, reduce cost, and ensure quality at industrial levels – also apply here.” Scaling from flasks to pilot systems is technically demanding and often beyond the capabilities of early-stage companies. The Cultured Hub aims to address these challenges through its expansion, providing access to advanced bioprocess equipment, expert process development support and a neutral platform for collaboration. To mark the milestone, the Hub hosted an event bringing together start-ups, corporate leaders and researchers, to explore how plant cell culture can complement traditional agriculture and strengthen global supply chains for high-value ingredients such as cocoa, coffee and citrus. Participants discussed the pressures facing these ingredients’ supply chains, and how plant cell culturing can help to stabilise ingredient availability. Start-ups pitched their technologies and solutions to industry leaders specialising in cocoa, chocolate and coffee processing, fostering collaboration.

Plant-based food group LiveKindly Collective has partnered with Tindle Foods to manufacture and distribute the brand’s products across foodservice and online channels in the US, Germany and UK. Tindle, best known for its plant-based chicken alternative product, has a strong presence in the foodservice category. The company recently announced plans to divest its US operations amid a move to focus exclusively on private label products for the European market. This marked a shift in Tindle’s core business strategy, aiming to redirect its resources toward creating affordable and innovative unbranded products. In a statement announcing the partnership, LiveKindly Collective said it aims to strengthen its offering in the respective markets through the deal, further building on the group’s recent profit-turning momentum. Since its inception in 2020, LiveKindly Collective has acquired multiple plant-based brands including Like in Germany, Fry’s in South Africa, Oumph in the Nordics, and NoMeat in the UK. The company has also invested in modernising three factories in Oss, the Netherlands; Stora Levene, Sweden; and Pinetown, South Africa. Following the launch of its B2B and Private Label Solutions business streams nearly two years ago, LiveKindly has rapidly expanded production and now ships worldwide to 19 countries across five continents. In 2024 alone, the B2B business reported 48% growth, with a projected increase of 120% in 2025. David Suarez, CEO of LiveKindly Collective, said: “Until recently we have been focused on growing organically by utilising our assets, with brands and B2B production leading the charge, but being financially secure allowed us to explore inorganic growth opportunities, too”. He added: “We are enthusiastic about the partnership with Tindle. This move represents a considerable opportunity, and we are ready to tap into it and bring tasty plant-based protein to people on a bigger scale, through foodservice and emerging channels.”

US vertical farming company AeroFarms said it has secured funding to continue operations, following the announcement of its closure last week. The company submitted a Worker Adjustment and Retraining Notification (WARN) notice to the Virginia Department of Workforce Development and Advancement in early December, stating that it would be ceasing operations at its Virginia site and terminating the jobs of its 173 employees  due to withdrawn financial support from its largest investor. However, in a U-turn move announced on 19 December, the indoor farming company revealed that it would now be continuing to operate and supply microgreens to customers and shoppers across the US retail market. While AeroFarms said it was previously provided with ‘sudden and unexpected’ notice that it would not receive the necessary funding to continue operations, the company’s circumstances have ‘evolved rapidly’ since. AeroFarms confirmed that an existing stakeholder has agreed to provide funding, enabling the company to remain in operation and explore further strategic investment options. In its statement, the company said: “AeroFarms is deeply grateful to its employees, partners, vendors, customers and stakeholders for their unwavering support of AeroFarms and belief in the power of its highly differentiated microgreens products”.