This year, the Plant-Based Taste Awards 2025  confirm that the industry has achieved a new level of success in flavour development. FoodBev Media is delighted to announce the winners, who have earned the ultimate recognition for their delicious, high-quality products. These awards are unique because they are judged exclusively on taste . They are a vital tool for consumers, providing a reliable guide to the best-tasting options on the market. The winning companies have successfully cracked the code on complex flavour profiles and textures, proving that plant-based options no longer require a compromise in enjoyment. What makes this year's results particularly compelling is the dual evaluation process. For the first time, products were assessed by both our panel of expert judges and a broad base of consumers. This dual-validation system ensures that a winning product not only meets the high technical standards of food professionals but also achieves proven, broad appeal with the everyday shopper. The products celebrated here are truly those that excite palates and drive consumer loyalty. FoodBev extends its warmest congratulations to the companies setting the benchmark for delicious taste in the plant-based space! Plant-Based Taste Awards 2025 winners Winner 7th Heaven Chocolate | Hazelnut Cream Chocolate Bar Chocolate 7th Heaven Chocolate's Hazelnut Cream Chocolate Bar  was celebrated in the Plant-Based Taste Awards for perfecting the ultimate dairy-free indulgence. The bar delivers a creamy, dreamy and satisfying milk chocolate experience , achieving the perfect match between high-quality oat milk chocolate and a luxurious hazelnut cream filling. This product resolves the historical dilemma of vegan chocolate sacrificing taste for ethics, proving that a sweet escape can be both ethical and exceptionally delicious. The resulting flavour profile melts in the mouth, positioning this bar as a treat that consumers will want to savour repeatedly. Winner Beyond Meat | Beyond Steak Mince, fillets and pieces; Meat alternative; Steak Beyond Meat's Beyond Steak Pieces  have secured a coveted spot in the Plant-Based Taste Awards for their successful replication of a classic meat experience. Developed using fava beans, this product is celebrated for delivering the tender, juicy and satisfying bite of seared steak . Beyond Steak achieved a delicious, fibrous, and meaty texture  that captures the essence and savoury taste consumers crave. This revolutionary plant-based steak is not only versatile and quick to cook, making it ideal for various dishes, but it also provides a genuinely appealing flavour that elevates it to an essential game-changer in the meat alternative category. Winner Elmhurst 1925 | Unsweetened Vanilla Pistachio Milk Drink; Free-from product; Milk alternative Elmhurst 1925's Unsweetened Vanilla Pistachio Milk  has been recognised in the Plant-Based Taste Awards for its unique and sophisticated flavour profile , which redefines the standard for milk alternatives. Crafted with just four simple, high-quality ingredients, this product blends the comforting warmth of Tahitian vanilla with the distinct, savoury earthiness of pistachio. This product offers a luxurious taste experience that elevates it beyond typical plant milks. Its delicious, nuanced flavour is incredibly versatile, making it the perfect barista-approved complement for coffee and tea, or to add a delightful twist in baking and smoothies. Winner Klimon | Choco PB Cup Dairy-Free Frozen Dessert Dairy alternative; Free-from product; Frozen dessert; Ice cream Klimon's Choco PB Cup Dairy-Free Frozen Dessert  was selected as a winner in the Plant-Based Taste Awards for its ultra-creamy and truly decadent taste . This dessert perfectly delivers on the brand's promise of 'No Dairy. No Difference.' The pint features a peanut butter base enhanced by a rich fudge swirl and generous mini chocolate chips. Crafted from a blend of pea protein and coconut oil, this product offers a luxurious texture and indulgent flavour, proving that plant-based frozen desserts can achieve the full sensory satisfaction of their dairy counterparts without any fillers, artificial flavours or colours. Winner Laird Superfood | Protein Creamer Drink; Functional product; Creamer Laird Superfood Protein Creamer  has been recognised in the Plant-Based Taste Awards for delivering a truly satisfying and flavourful experience within the functional beverage category. This plant-based, high-protein creamer expertly blends a mix of clean proteins and functional ingredients like prebiotic fibre and MCTs, all while achieving a smooth, indulgent flavour . The creamer is naturally sweetened with monkfruit extract, ensuring a pleasant taste without the use of artificial sugars or additives. This product successfully marries powerful functionality with a delicious profile, making it a natural, clean and highly enjoyable addition to any daily routine. Winner Nomo | Birthday Cake XL Bar Chocolate; Free-from product; On-the-go product Nomo's Birthday Cake XL Bar  earned recognition in the Plant-Based Taste Awards for delivering a celebratory and fun sensory experience. This chocolate bar successfully captures the essence of a party with its creamy, plant-powered chocolate  enveloping a filling of vanilla birthday cake flavours and colorful sprinkles . The bar's delicious taste and texture demonstrates that a product can be completely free from dairy, gluten, egg and nuts, yet still provide an indulgent and highly savourable treat that makes every moment feel like a special occasion. Winner Nomo | Cookie Dough Bar Chocolate; Free-from product; On-the-go product Nomo's Cookie Dough Bar  was honoured in the Plant-Based Taste Awards for transforming a beloved treat into a perfectly indulgent, on-the-go snack. This bar combines creamy chocolate  with a soft, crumbly cookie dough filling  that is both sweet and utterly moreish. This product achieved a delightful taste and texture that truly melts in the mouth. As a completely plant-powered bar free from dairy, gluten, egg and nuts, Nomo has proven that this popular flavour can be delivered with exceptional plant-based taste, allowing everyone to enjoy this classic confection. Winner SipZen | Sencha & Yuzu Drink; Free-from product; Functional product; Non-alcoholic beverage; On-the-go product; Specialist product SipZen's Sencha & Yuzu  beverage was honoured in the Plant-Based Taste Awards for its sophisticated and uniquely refreshing flavor fusion . At the core of the experience is a crisp Cold Brew Japanese Sencha green tea, prized for its smooth, umami-rich character  and lack of bitterness. This elegant base is brilliantly brightened by the delicate, citrusy notes of rare yuzu , creating a harmonious and uplifting taste. This drink masterfully blends wellness ingredients and botanicals while maintaining a clean, delicious profile, naturally sweetened with monkfruit and stevia. SipZen offers a nuanced and flavourful alternative, perfect for promoting mental clarity and a state of flow. Winner Stroop Club | Stroopwafel Bites Bakery; Cookies and biscuits; On-the-go product Stroop Club's Stroopwafel Bites  were chosen in the Plant-Based Taste Awards for perfecting a beloved classic in a convenient, shareable format. These mini stroopwafels deliver the authentic, comforting taste and texture  of the traditional treat: a crisp wafer with a rich, sweet caramel filling. These bites prove that a plant-based recipe made with all organic ingredients can achieve the perfect balance of sweetness and texture, making them ideal for topping or simply enjoying by the handful. Winner Valsoia | Fruit Cups - Mango & Strawberry Frozen dessert; ice cream Valsoia's Fruit Cups - Mango & Strawberry  earned recognition in the Plant-Based Taste Awards for delivering a light and flavourful frozen dessert. Crafted with a creamy base of rice and coconut, these gelato cups successfully capture the vibrant, irresistible taste and freshness of real fruit . This product is in a convenient, ready-to-enjoy format and the delightful sensory experience provided by the Mango and Strawberry flavours proves that 100% plant-based gelato can offer deeply satisfying, better-for-you indulgence. Winner Valsoia | Pistachio Pint Frozen dessert; Ice cream Valsoia's Pistachio Pint  was honoured in the Plant-Based Taste Awards for its exceptional taste, successfully capturing the unmistakable flavour of one of Italy's most cherished traditions . This creamy, oat-based gelato delivers the a balance of sweetness and earthy pistachio goodness . This pint is celebrated for its signature touch of plant-based innovation, which results in a rich and satisfying texture. Each scoop offers an authentic sensory experience, allowing consumers to indulge in a high-quality, plant-based version of a classic favourite. Winner Vietnam Soya Products Company | Veyo Smarty Plant-Based Milk - Oat & Walnut with Creamy Milk Flavor Milk alternative Vietnam Soya Products Company's Veyo Smarty Plant-Based Milk - Oat & Walnut with Creamy Milk Flavor  was selected as a winner in the Plant-Based Taste Awards for successfully eliminating the 'taste barrier' often preventing children from enjoying plant-based nutrition. Meticulously crafted for children, Veyo Smarty achieves a perfect harmony  in flavour, blending the natural nuttiness of oats and walnuts with the familiar creaminess of traditional milk . This makes the taste both comforting and exciting, quickly winning the hearts of young consumers. Voters recognised that the product's delightful flavour profile, combined with its nutritional foundation – including omega-3 and DHA from algae – is a pioneering step in delivering healthy, appealing and great-tasting plant-based milk to the next generation. Plant-Based Taste Awards 2025 finalists Finalist Big Bold Health | Himalayan Tartary Buckwheat Sprout Powder Breakfast product; Free-from product; Functional product; Specialist product Big Bold Health's Himalayan Tartary Buckwheat Sprout Powder  was recognised as a finalist in the Plant-Based Taste Awards for its exceptional ability to incorporate functional nutrition with a highly appealing flavour. Made from 100% certified organic, sprouted Himalayan Tartary Buckwheat, this powder delivers a nutty, delicious flavour  that blends into both sweet and savoury meals and beverages. This product makes it easy to integrate beneficial phytonutrients, protein and fibre into the daily diet, proving that powerful wellness ingredients can be both easy to use and great-tasting. Finalist MindFuelBev | Mindfuel Flow Stress & Mood Drink; Coffee; Free-from product; Functional product; Non-alcoholic beverage; On-the-go product MindFuelBev's Mindfuel Flow Restore Stress & Mood  was named a finalist in the Plant-Based Taste Awards for its successful fusion of functional adaptogens with a truly indulgent flavour. This ready-to-drink mushroom latte is crafted with creamy oat milk and the nostalgic, satisfying flavor of banoffee , delivering a moment of relaxation without compromise. This product is celebrated for being a delicious, soothing and caffeine-free alternative. By masking the earthiness of Reishi mushroom while maintaining a clean, lightly sweetened profile, Mindfuel Flow Stress & Mood proves that functional wellness can be both highly enjoyable and deeply satisfying. Finalist MindFuelBev | MindFuel Flow Focus & Clarity Drink; Coffee; Free-from product; Functional product; Non-alcoholic beverage; On-the-go product MindFuelBev's Mindfuel Flow Perform Focus & Clarity  was selected as a finalist in the Plant-Based Taste Awards for its ability to deliver a delicious and supportive cognitive boost. This mushroom-infused latte, built on a smooth oat milk base, provides a comforting and familiar experience with its subtle hint of salted caramel flavour . This product offers an indulgent, functional taste, integrating powerful nootropics like Lion's Mane and essential B vitamins without relying on caffeine or added sugar. Finalist Nomo | Salted Popcorn Bar Chocolate; Free-from product; On-the-go product Nomo's Salted Popcorn Bar  was named a finalist in the Plant-Based Taste Awards for its flavour combination. This chocolate bar achieves a balance of sweet, salty and savoury notes . The product celebrates the rich texture of the smooth, creamy chocolate, complemented by the inclusion of moreish roasted corn pieces . It was recognised for delivering big flavour and a novel, satisfying taste experience that offers something delightfully different, all while remaining completely plant-powered and free from major allergens. A huge congratulations to every product entered and honoured this year. Achieving a high score from both judges and consumers is no small feat, and it serves as a true testament to the quality of these products. Well done to all the teams behind this year's incredible line-up! About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised among the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com .

Swiss food ingredient start-up Yeastup has officially opened its first industrial-scale production facility, marking a significant milestone in the commercialisation of brewer’s yeast-derived proteins and fibres for food and beverage applications. The new site is located in Lyss, in the canton of Bern, Switzerland. It is capable of processing up to 40 hectolitres of spent brewer’s yeast per hour, turning the byproduct into high-value, vegan-friendly ingredients. The facility launch coincides with Yeastup’s transition from pilot production to industrial readiness with regular production scheduled to begin early next year. Founded in 2020, Yeastup has developed a patented extraction process that isolates functional protein and fibre fractions from spent brewer’s yeast. The company’s two flagship ingredients are Yeastin, a functional yeast protein, and UpFibre Beta-Glucan, a dietary fibre ingredient. The Lyss facility represents an investment of approximately CHF 10 million (approx. £9.4 million), funded through venture capital alongside multi-year research collaborations with the University of Applied Sciences and Arts Northwestern Switzerland (FHNW). The production site spans around 1,700-square-metres and currently employs 16 staff. Following an initial pilot phase, Yeastup has already expanded processing capacity from 1,600–4,000 litres of yeast per hour, with plans to move towards continuous round-the-clock operations. The company is now preparing a Series A funding round to support further scale-up, product development and international market expansion.

In our final 'Start-up spotlight' feature for 2025, we speak to Sly Foods: a producer of freeze-dried plant-based meals designed to fuel adventurous, outdoors-loving consumers in the most demanding of conditions. Sylvain Karpinski, the company's founder, tells us about Sly Foods' first year in business and his ambitions for the future. Could you tell us a bit about your journey and what inspired you to launch Sly Foods? It all started in 2021, when I made my first freeze-dried meals for a packrafting trip on the beautiful Magpie River in northeastern Québec. Later, I prepared a large batch of meals for my solo offshore racing project in 2022–2023, and I realised that most products on the market were boring and not nutritious enough. A few months after returning from my solo Atlantic crossing in 2023, I decided to launch Sly using many of the recipes I had already developed for my own adventures. Things moved quickly, as I already had solid food-industry experience from founding [plant-based food company] Gusta in 2015. How is Sly offering a differentiated and unique product line within the plant-based food and beverage industry? First, our meals are 100% freeze-dried, unlike many brands that only dehydrate part of their ingredients. We cook each recipe fully, then freeze-dry the entire dish, preserving the taste, texture and nutritional value of the original fresh meal. Second, our recipes are genuinely delicious. And third, our portions are generous and nutritionally balanced. What are the benefits of freeze-dried meals? Freeze-drying is simply a way to make food lighter and long-lasting. When properly rehydrated, it returns to almost exactly the original meal, making it an ideal option when you’re out in the wild with access to water, or even at home when you’re feeling lazy and want a Bourguignon that took us two hours to cook, ready in just twelve minutes of rehydration. Are there any misconceptions about freeze dried/ready-made meals that you would like to challenge? Many meals on the market taste bad simply because the underlying recipe isn’t good, or because they’re dehydrated rather than freeze-dried, which means they don’t rehydrate properly and end up with a poor texture. Most brands assume the average consumer is starving on the trail and will eat anything at that point. But that doesn’t work on longer expeditions, where your mental state matters just as much as your physical endurance. That’s where truly good food becomes a real game-changer. How did you approach recipe development for the range? Some recipes were classics I had been cooking for years, while others were entirely new creations developed by exploring what people are truly craving. Are there any key food and beverage industry trends you believe your brand can uniquely address? Consumers want convenient, great-tasting and high-quality meals. With Sly, you simply add hot water, wait a few minutes and enjoy a delicious, chef-level dish anywhere. How do you ensure sustainability within your approach? We use only high-quality ingredients, plant-based of course, and mostly local. In Québec, we benefit from clean hydroelectricity, which is ideal for powering our freeze-dryers. Once the meals are produced, they require no additional energy to store and have an exceptionally long shelf life. Did you encounter any key challenges when formulating your range? How did you navigate them? A few ingredients and matrices are notoriously difficult to freeze-dry. It took us quite a bit of R&D to truly master freeze-drying, from the formulation all the way to the process itself. What is Sly Foods’ biggest achievement to date? Getting into [outdoor retailer] Mountain Equipment Company, and being stocked in the pantries of most off-shore racing boats in Europe within just a few months of launching. What’s next? Any exciting plans for the future that you can share? New meals, a new secret line of products, new countries and a bunch of fun! For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights  would you share to help them navigate the challenges and opportunities in this dynamic sector? If you design and market your product specifically for vegans, you’re limiting yourself to about 5% of the total market. If you want access to the full 100%, don’t build a product 'for vegans,' don’t target vegans and don’t lead with the fact that it’s plant-based. It’s unfortunate, but even today most people won’t try something if you tell them upfront that it’s vegan. If you simply let them taste it, they’ll love it and they’ll buy it, even once they realise it happens to be plant-based.

GNT has opened a new application laboratory in Dubai, developed to support manufacturers using its plant-based Exberry colours in the Middle East, North Africa and Indian subcontinent. The facility is located alongside GNT’s commercial and marketing teams in the United Arab Emirates. It features state-of-the-art instrumentation and local formulation expertise, with services including colour matching and stability testing. The laboratory also serves as a hub for product demonstrations, training programmes and technical consultations. GNT said the new site marks a key milestone in its commitment to delivering localised technical assistance and a faster turn-around. It joins GNT’s existing network of application centres, with multiple others located in Europe, Asia and North America. Santhosh Thankappan, sales director at GNT Middle East, said: “Our goal is to empower food and drink manufacturers with local access to global expertise – giving them a space for innovation where ideas, technology and people come together”. “Our new Dubai laboratory was created to help our customers perfect their processes and ensure exceptional results with plant-based Exberry colours.” GNT’s Exberry range, made from non-GMO fruit, vegetables and other plant-based ingredients, are available in a complete spectrum of shades. They can be used to replace synthetic dyes in ‘almost any’ food and beverage application, GNT said. The expansion of its production network comes as demand for natural alternatives to artificial ingredients, including colours, rises around the world due to increasing awareness of ultra-processed foods and their potential health impacts. Thankappan added: “The demand for natural, plant-based colours is increasing all over the world – and this region is no exception. This expansion reinforces our dedication to helping manufacturers achieve vibrant, stable shades while maintaining completely natural ingredient lists.” GNT, founded in 1978, is headquartered in Mierlo, The Netherlands, with additional offices in Europe, North America, Asia and the Middle East.

Free-from snack brand Crave is set to expand its frozen bakery range with the launch of Choccy Dodoughs in Morrisons stores from 4 January 2026. The new product comprises gluten- and dairy-free doughnuts, partially coated in chocolate, sold in a three-pack with a recommended selling price of £2.95. It joins Crave's existing Dodoughs range, which includes the original sugar ring variant. Crave said the launch builds on demand for more indulgent options within the free-from category. The chocolate-coated doughnuts were developed following the performance of the original Dodoughs, which the company identified as its bestselling product across UK grocery retail. According to the brand, the frozen format allows the doughnuts to be defrosted shortly before consumption, a feature it says can help reduce waste associated with stale bakery products. Rob Brice, founder of Crave, said: “Chocolate doughnuts are universally loved, but many have long been off-limits for people avoiding gluten, dairy or eggs. Choccy Dodoughs are about democratising indulgence – giving everyone access to that rich, fluffy, chocolatey experience without compromise." He continued: “Our sales data shows that Millennials and Gen Z are the driving forces behind doughnut consumption. They’re actively seeking small indulgences and are highly influenced by aesthetic food trends on social media.” “Our mission is to deliver uncompromised joy to restricted-diet consumers. This product is a direct answer to what shoppers have been asking for – indulgent, exciting NPD that doesn’t feel like a compromise.” The launch forms part of Crave's broader strategy to grow its presence in frozen bakery and develop new products for the free-from market.

US-based vertical farming company AeroFarms has revealed it will be ceasing operations and closing its site in Virginia, resulting in a termination of the company’s 173-strong workforce. AeroFarms is a supplier of microgreens to the US retail market, grown inside its large, indoor vertical farm that employs modern technologies such as aeroponics, automated systems and AI. These technologies enable the cultivation of greens in a controlled environment, requiring less land and water than traditional farming. The company informed the Virginia Department of Workforce Development and Advancement of its decision last week, stating that the company’s largest investor had withdrawn further financial support due to an unannounced restructuring and change in priorities. Following this, AeroFarms said it was unable to secure alternate capital and is now unable to continue operations unless it can obtain new funding from other sources. Located in Ringgold, Virginia, the facility is slated to close this Friday (19 December 2025), with a small number of employees set to remain for a short time thereafter to help wind down operations. In its letter, AeroFarms acknowledged that it had been unable to give affected employees the amount of notice typically enforced under the Worker Adjustment and Retraining Notification (WARN) Act, which requires employers to provide 60 days’ prior written notice to employees in the event of a mass lay-off or facility closure. AeroFarms said it gave notice ‘as soon as possible,’ noting that federal law recognises employers may give less notice where employment loss results from ‘unforeseen business circumstances’. The company had only recently secured new funding to support its Virginia facility , which had become its new headquarters following the equity financing raised and the company’s refinancing of its debt. It had grown a strong presence in the US’ sustainable, smart agriculture sector, commanding over 70% of the nation’s retail market for microgreens.

FoodBev Media is pleased to announce the winners of the World Plant-Based Innovation Awards 2025 , an event that recognises significant and practical advancements in how plant-based products are made, including ingredients used and production methods employed. We celebrate the companies that are tackling tough challenges in areas such as texture, flavour, function and sustainability. This year's entries showed a clear and practical step forward, confirming a solid commitment to creating food that is enjoyable for people and better for the environment. Each winning company earned its place by solving real-world problems. This might involve creating a successful plant-based alternative that truly feels and tastes like the original, discovering a valuable new source of protein or using manufacturing processes that significantly lower their environmental footprint. Their success is a result of smart science and a good understanding of the market, leading to innovations that are both practical and set a high bar for the entire industry. FoodBev congratulates all the winners for their foresight, hard work and important role in building a more sustainable and plant-forward future. World Plant-Based Innovation Awards 2025 winners Best dairy solution Arla Foods | Plant-based Soft Serve Best dairy solution  recognises Arla Pro Plant-based Soft Serve  as a standout innovation for the foodservice sector. Arla successfully engineered a product that delivers the familiar, indulgent soft serve experience –complete with a rich, creamy texture and balanced vanilla flavour – using only 100% plant-based ingredients . The product’s key achievement is its ability to seamlessly integrate into professional kitchens, working effortlessly in existing soft serve machines while offering a solution that is both gluten-free and soy-free . Best foodservice solution Endori Food | Vegan Crispy Balls Chicken Cheese style Best foodservice solution  goes to Endori's Vegan Crispy Balls Chicken Cheese Style , a cutting-edge, one-bite snack designed specifically for professional kitchens. This innovative product perfectly balances efficiency, convenience and modern plant-based demand by combining hearty 'chicken' made from German wheat protein with a mild 'cheese' alternative, all coated in an extra crispy breading. They can be prepared quickly from frozen in a fryer or oven and allow for precise portioning, supporting economic planning and waste reduction. With a commitment to sustainability, produced using 100% green electricity and regional raw materials, Endori offers a forward-looking, high-quality solution that supports busy kitchens. Best functional/health solution Yumi | Organic Toddler bar Best functional/health solution  recognises the Yumi Organic Toddler Bar , a product setting a new standard in early-life nutrition. Thoughtfully designed to support the critical stages of early childhood development, this soft-baked bar delivers meaningful nutrition  specifically for growing brains and bodies. A key achievement in the toddler snack category is that the bar contains not a single gram of added sugar . Additionally, it provides a source of fibre and eight essential vitamins and minerals , actively addressing common nutritional gaps in young children. Certified organic, non-GMO and gluten-free, the Yumi Organic Toddler Bar offers parents a convenient and health-forward option. Best meat solution Maia Farms | Maia Form Best meat solution  celebrates Maia Farms’ Maia Form , an innovative textured protein crafted from a blend of mushrooms and peas. This clean label base is designed to offer a superior sensory and functional experience for food manufacturers. Maia Form provides a dependable meat-like bite  and excellent water-binding capacity, which ensures reliable performance across a variety of food formulations. With a natural umami taste  and high fibre content, it seamlessly combines deep nutrition with crucial functionality. Available in versatile formats like Ground, Shred and Strips, Maia Form gives product development teams a consistent and scalable foundation for creating the next generation of alternative and blended foods. Best protein solution ICL Group | Rovitaris SprouTx Textured Protein Best protein solution  goes to ICL Group's Rovitaris SprouTx Textured Protein , an ingredient developed to address the key sensory and functional challenges in the plant-based meat market. SprouTx actively reduces unwanted off-flavours , eliminating the characteristic 'beaniness' often found in soy, and simultaneously increases natural umami taste  for enhanced savouriness. Beyond flavour, the whole-bean process enhances the fibrous structure  and shortens the hydration time  to just minutes, offering both superior texture and efficiency for manufacturers. Versatile enough for applications ranging from sausages to seafood, Rovitaris SprouTx allows producers to create succulent, juicy, next-generation products without the cost and complexity of masking agents. Best flavour innovation DSM-Firmenich | ModulaSense for Vertis CanolaPro Best flavour innovation  recognises the powerful combination of DSM-Firmenich's ModulaSense for Vertis CanolaPro , a solution engineered to overcome the taste barrier in plant-based proteins. Vertis CanolaPro is a sustainable, upcycled ingredient that provides high-quality, complete protein with strong functional properties for smooth textures. ModulaSense goes beyond simple masking by employing receptor-based technology  to target and decode notes of the canola protein at a molecular level. This precise targeting delivers superior taste accuracy and a clean finish. This pairing empowers manufacturers to create highly nutritious and palatable high-protein formulations without compromising on clean label integrity or sustainability. Best production/manufacturing innovation Amano Enzyme | Plants Unlimited Best production/manufacturing innovation  is awarded to Amano Enzyme's Plants Unlimited , a revolutionary enzymatic toolkit addressing the growing need for transparent-label, sustainable food solutions. Building on a century of enzyme expertise, this platform offers targeted, natural methodologies  to overcome formulation obstacles in the plant-based market. Plants Unlimited provides specific solutions which eliminates curdling in hot coffee and improves protein solubility without using acidity regulators. Compatible with organic and non-GM labelling, Plants Unlimited delivers the precise control over texture, flavour and functionality that producers require to meet contemporary consumer expectations. Best replication/imitation innovation Nongshim - Flavolink | R-CFL Base (Chicken-Free) Best replication/imitation innovation  is presented to Nongshim Flavolink’s R-CFL Base (Chicken-Free) , an ingredient that achieves authentic chicken flavour without using any animal-derived components. Flavolink faithfully recreates the classic consommé chicken profile through plant-based design. The key lies in leveraging the Maillard reaction  to produce a deep, layered umami character that precisely replicates  the taste of real meat. This innovation offers manufacturers critical benefits for the future of food, including greater supply chain stability and regulatory agility by decoupling taste from animal sourcing. Whether used in noodles, soups or sauces, Flavolink brings consistency, realism and true-to-source flavour to diverse product categories. Best texture innovation Amano Enzyme | PG500 Best Texture Innovation  is granted to Amano Enzyme's PG500 , a specialised enzyme that solves major performance issues in plant-derived beverages, particularly within the booming barista market. PG500 improves the solubility of plant proteins  under acidic and heated conditions. This enzymatic solution allows nut-derived, cereal-derived or legume-derived beverages to function comparably to dairy milk, resulting in a professional-grade texture, consistent foam and uniform mouthfeel . Crucially, PG500 achieves this without the need for unfamiliar food additives or acidity regulators, enabling producers to satisfy consumer expectations for clean label simplicity, performance and transparency . Best start-up/new business Sky Barn Best start-up/new business  recognises Sky Barn , a company that has executed a significant leap forward in the plant-based beverage category. Sky Barn has developed a process that allows its oat milk to froth perfectly hot or cold, without using any oils, gums, emulsifiers or harmful additives . This breakthrough delivers a clean label barista-grade oat milk that stands out nutritionally, offering 8g of organic, sunflower-derived plant protein per cup , matching the protein content of whole milk. The brand's innovation extends to functionality with its +Adaptogens Oat Milk , synergising organic ginseng, ashwagandha and l-theanine to promote clean energy and mental clarity. By resolving multiple category challenges with one product, Sky Barn represents the next generation of clean, functional and versatile plant milk. Best marketing/partnership campaign Vietnam Soya Products Company | Fami - Soy Milk Best marketing/partnership campaign  is presented to Vietnam Soya Products Company  for its impactful Fami – Soy Milk: "It's Just Soybeans, But It's 100% Good for a Balanced Life"  campaign. Recognising that consumers often underestimate the nutritional value of soy milk, the campaign transformed the exclamation, "It's just soybeans," into a message highlighting the product's complete goodness . This central communication pattern emphasises the nutritional value of soybeans for a balanced lifestyle. The campaign successfully positioned Fami as a comprehensive nutritional solution for millions of Vietnamese people by uniting diverse audiences under the shared message of "100% good". The creative focus on core benefits ensures that the campaign is also deeply informative. World Plant-Based Innovation Awards 2025 finalists 4Life Research - Functional/health solution | A New Era in Immune Health: Plant-Based Transfer Factor as a Functional Solution Amano Enzyme - Functional/health solution | VeramaxG3 Amano Enzyme - Dairy solution | PG500 Arti Bar - Functional/health solution | Arti Bar Matcha Latte ICL Food Specialties - Production/manufacturing innovation | Rovitaris SprouTx Textured Protein Nature's Bakery - Protein solution | Blueberry Hearty Bars Nongshim - Flavolink - Flavour innovation | R-SFL Base (Shrimp-Free) ProNutrition - Production/manufacturing innovation | Amazon Rainforest SuperShake - Mazô Maná Sky Barn - Dairy solution | Original Oat Milk The Mushroom Meat Co - Functional/health solution | The MushroomMeat Burger The Mushroom Meat Co - Meat solution | The MushroomMeat Burger The Original Teffly - Production/manufacturing innovation | The Original Teff-ly Plus VietCoco - Dairy solution | Coconut Milk Beverage - Original Flavor The esteemed judges The value and credibility of the World Plant-Based Innovation Awards depend entirely on the skill and dedication of our judging panel. To the professionals who volunteered their time, shared their deep industry knowledge and carefully reviewed these strong submissions, we extend our sincere thanks. Their careful evaluation and commitment to fairness ensure that these awards genuinely recognise the best in plant-based innovation. Thank you for your essential contributions. About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com .

Earthful, a provider of plant-based nutrition supplements and protein products based in India, has closed a INR ₹26 CR (approx. $2.9 million) funding round. The company, which is headquartered in Hyderabad, India, was established in 2020 by sisters Sudha and Veda Gogineni. Centered around healthy living and wellbeing, its mission is to improve nutrition across India by developing clean label supplements made with plant-forward formulas. Earthful’s successful funding round was led by venture capital firms V3 Ventures and Fireside Ventures. The capital raised will support the company in growing its teams in Hyderabad and Mumbai, expanding its portfolio of women’s health innovations – including in the rapidly-growing menopause support segment – and fuelling its nationwide growth. The business claims to have created India’s first herbal multivitamin for menopausal women, as well as creating a clean label plant-based protein powder made with just six ingredients. Its products aim to provide a minimally processed alternative to many supplements and protein powders on the market, which the company noted were often filled with additives and artificial ingredients. In a LinkedIn statement, co-founder Veda wrote: “We hope for a future where more brands are brave enough to ask consumers to read the labels. To question what they’re putting into their bodies. To choose simpler, cleaner options.” She added: “The mission stays the same: make nutrition less intimidating, using nothing but nature”. Top image: © Earthful

The Jensen Meat Company has announced the integration of Before The Butcher into its Jensen Plant-Based Brands division. Located in California, US, The Jensen Meat Company has been a processor of beef products since 1958, and now operates within the plant-based meat alternatives category alongside its presence in the traditional meat industry. Jensen acquired alt-meat brand Before The Butcher in 2019, but operated as an independent company until now. This new, unified structure aims to support Jensen’s position in the plant-based category through innovation and scale. This latest announcement aligns Before The Butcher and ready-to-eat plant-based brand Cool Beans with Jensen’s co-manufacturing operations. As part of its food safety and quality assurance programme, Jensen operates two separate production facilities to mitigate cross-contamination risk. The move aims to deliver ‘exceptional flavour, innovation and growth’ across the alternative protein sector. The newly expanded plant-based portfolio will offer consumers a range of options to fit different lifestyles and preferences. Before The Butcher produces protein-rich, gluten-free and non-GMO meat substitute products, such as plant-based burgers and meat-free ground mince. Cool Beans, meanwhile, produces globally inspired plant-based wraps, designed to provide convenient, on-the-go meal options made with ‘wholesome’ ingredients. Patricia Lavigne, executive vice president of The Jensen Meat Company, said: “Bringing these brands together allows us to serve an even broader range of customers while maintaining the flavour, authenticity and quality that define Jensen Meat”. She added: “We've built a foundation that supports both traditional and plant-based innovation, helping us meet consumer demand across every part of the protein landscape”.] Top image: © The Jensen Meat Company

Richmond, a brand under Pilgrim’s Europe, has launched its new Veggie Tasty line, a vegetable-based sub-range of sausages aimed at enhancing its meat-free portfolio. Set to hit major retailers this month (December 2025), this initiative reflects the growing consumer demand for accessible and flavourful meat alternatives. The Veggie Tasty range will initially feature chilled sausages available in eight-pack formats, with a frozen option slated for release in March 2026, offered in 12-pack formats. Each sausage contains 42% vegetables, including popular ingredients such as broccoli, carrot, sweetcorn and peas, making it a nutritious option for health-conscious consumers. Richmond’s commitment to quality is evident in the new range, which is high in protein and fibre, crafted from family-favourite vegetables.

Plant-based collagen alternative brand VeCollal has secured an investment from Seventure Partners to expand the roll-out of its solution internationally. VeCollal, developed by Belgian nutraceuticals group Corpowell, mimics the natural amino acid profile of human collagen one-to-one. According to the company, this bio-identical foundation distinguishes VeCollal from incomplete animal collagen and simple ‘collagen boosters’ currently available on the market. The brand has reported robust early momentum with partnerships secured in the US and Europe, including co-branding projects with brands such as Feel, Ringana, Aroma-Zone, Solaray, and Life Extension. This latest capital injection validates the biomimetic technology and will accelerate its global roll-out. Isabelle de Cremoux, CEO of investment round leader Seventure Partners, said: “The VeCollal technology is not only substantially more CO2-efficient than animal collagen, but the company also has a scalable, B2B model with strong traction in the United States, Asia, and Europe”. She added: “Our investment is intended to accelerate the global roll-out and establish VeCollal as the leading brand in biomimetic high-value, protein alternative ingredients”. While animal collagen often requires 10–20g per day, VeCollal Type I is claimed to deliver visible skin health results with just 5g per day over eight weeks, including a 32.9% reduction in wrinkle depth. The company attributes this achievement to the combination of the solution’s biomimetic structure and AI-driven genetic activation. Additionally, a Life Cycle Assessment of VeCollal shows that its fermentation-based process has an 83% lower CO2 emission footprint compared to traditional animal collagen. Tony Van Campen, CEO and founder of Corpowell, said: “Throughout my career in the sector, I noticed we blindly accepted animal collagen, despite it being an incomplete protein”. He added: “Consumers want sustainability and proven effectiveness. By replicating the amino acid structure of human collagen and activating its production in the body, we offer an intelligent alternative that genuinely makes a difference.”

A year of incredible innovation and industry events concluded in the historic and picturesque city of Paris, France, at Food Ingredients Europe 2025. Taking place between 2-4 December at the Paris Expo Porte de Versailles, spread across two pavilions and four floors, FIE celebrated its 30th year of networking and showcasing product innovation from all areas of F&B. The event brought together over 1,550 exhibitors and thousands of food and beverage professionals to explore the latest cutting-edge ingredient solutions. As always, the show offered attendees the chance to network with exhibitors, as well as insights from speakers across several designated areas, including a conference area, innovation hub and community hub. Talks covered a range of timely themes, from using AI to solve supply chain challenges, to future food and beverage trends and what the evolving market looks like for snacks, nutrition and more. Below, we dig into some of the top plant-based innovations highlighted by exhibitors at this year’s buzzing event. Weight management and the rise of GLP-1s For many exhibitors, the rise of GLP-1 medications for weight management has become a critical trend influencing their latest innovations as we approach 2026. Consumers are becoming increasingly aware of the need to boost protein intake in order to maintain muscle mass when using these medications, further fuelling the protein boom we’ve seen in the last few years. At Beneo’s stand, the company was eager to showcase how its solutions can help to enhance the nutritional profiles of products by increasing protein and fibre. While protein remains a highly sought-after nutrient, fibre is quickly catching up among consumers’ priorities, with many predicting that it will become the top ingredient claim for 2026. Both are in high demand amid the GLP-1 boom, as consumers taking these medications for weight management – or consumers simply on a weight management journey, with or without GLP-1 drugs – prioritise muscle support and feeling satiated with smaller, but more nutrient-dense, portions. Beneo’s recipes highlighted how manufacturers can boost protein and cut sugar to align with the goals of today’s health-conscious consumers. A ‘high-protein sandwich’ demonstrated the versatility of Beneo’s plant protein portfolio. The ‘protein bread’ was made with the company’s faba bean and rice proteins to ensure a complete amino acid profile. This was paired with hummus made from faba bean concentrate and its Orafti Inulin chicory fibre, enabling high-fibre claims; and a plant-based cold cut, also crafted with faba bean concentrate. Faba bean concentrate and chicory root fibre also featured in a chocolate meal replacement shake, designed to support satiety and offering a smooth texture with a subtly sweet, nutty flavour; and a mini cheesecake showcasing better-for-you indulgence. The concept also contained Beneo’s low-glycaemic carbohydrate, Palatinose, which offers consumers a reduced blood glucose response and has been shown to trigger the body’s own GLP-1 release naturally, promoting fullness and improved metabolic health. Reformulation and supply chain challenges Another key trend addressed at this year’s event was the race to reformulate, following not only changing attitudes towards nutrition, but also continuing supply chain challenges. One thing remains clear: though consumers are more health-conscious than ever, indulgence remains key. Consumers want food that is better for them, but it must taste and feel good. Due to this, producers are reformulating while using as few ingredients as possible to create products that retain taste quality, without sacrificing on health goals and keeping costs down amid rising global prices. The ongoing cocoa shortage has posed a significant challenge to the confectionery industry in recent years, due to factors such as economic challenges for cocoa farmers, climate-related impacts and crop disease. Alternatives to cocoa and coffee could be found all over the show, with companies like Soufflet Malt – which typically works within the beverage industry in malt distilling – using its ingredients in a new way. At Soufflet Malt’s stand, the company offered chocolate cookies made with malt rather than cocoa, and hot coffee-style drinks made with malt as an alternative to coffee beans. These products not only help to tackle supply chain issues, but also offer functionality claims – malt is high in fibre and can be used to create gut-friendly snacks and functional beverages. During the event, HBTA explained how manufacturers can innovate and improve formulas with the company’s Optitaste solutions, which are divided into three areas: sweetness, balance and masking. Sweetness can be optimised by reducing sugar with natural solutions such as stevia; balance can be achieved by improving mouthfeel, bitterness, flavour profiles and salt reduction; meanwhile, the masking solutions can improve bitterness in plant-based proteins, reduce off-notes and suppress astringency. Faravelli showcased reduced-sugar options made using its monkfruit solution. Monkfruit is a natural sweetener which can aid with sugar reduction and enables the development of cleaner label products with no E numbers, offering producers a more consumer-friendly alternative to artificial sweeteners. Roquette also offered sugar-free cakes, alongside a number of other ingredient alternatives, including egg replacements. The egg supply chain continues to provide challenges for producers, particularly in the US. Avian flu outbreaks in the States and the EU have led to egg shortages in recent years, resulting in fluctuating egg prices and rising costs for manufacturers, as well as food safety concerns for consumers. Egg-free, plant-powered and planet-friendly Egg-free and ‘free from’ innovation – including plant-based/vegan options and allergen-free innovations – remained a strong theme present at this year’s event. Italian functional ingredient specialist MartinoRossi presented a variety of concepts showcasing its range of clean label, allergen-free and plant-based solutions in bakery, dessert and breakfast food formats. One stand-out innovation was its Raiser Pro functional chickpea protein, which can provide a plant-based alternative to egg whites across numerous applications – whether bringing a light and airy texture to pastries, or foaming capabilities to barista beverages. The company presented plant-based macarons and mini meringues, both made using the Raiser Pro solution and demonstrating its functionality in the patisserie space. Also on display was its plant-based mix for egg alternatives, a yellow lentil-based mix that can replace whole eggs in both sweet and savoury recipes, served up scrambled egg-style with protein-boosted bread. The mix can be simply combined with cold water and vegetable oil before cooking, providing a convenient and shelf-stable solution for the food industry. MartinoRossi also presented its new line of BakePro ready-to-use protein mixes, created in collaboration with Italian milling specialist Molini Bongiovanni. They feature a blend of legume-based proteins with cereal flours, designed to support industrial and artisanal bakers in meeting rising demand for nutrition-boosted options amid the protein boom. Products from across MartinoRossi’s brand portfolio, including Goodly, Beamy and Mr. Beans, highlighted the versatility of legume-based ingredients in responding to the preferences of today’s consumers, who are increasingly seeking options that are more natural, non-GMO and free from common allergens like soya. One particular favourite we enjoyed was the Mr. Beans Chickpea and Cocoa spread, which offered a silky-smooth texture and impressively hazelnut-like flavour – despite being made entirely nut-free, thanks to the power of roasted chickpeas! Meala FoodTech, a start-up based in Israel, was also showcasing an innovative egg replacement solution across a range of bakery applications at this year’s event. The company’s flagship innovation is a single-ingredient pea protein with texturising properties, designed to replicate the performance of eggs in bakery applications. It addresses several key themes for the food industry currently: supply chain challenges, clean labelling, and demand for both plant-based and egg allergen-free options. Meala demonstrated how its solution offers versatility in applications such as light, airy and golden mini muffins, and rich, fudgy and moist chocolate brownies. The company has announced notable collaborations with major players in the ingredients industry this year. DSM-Firmenich has teamed up with the company to commercialise the ingredient as Vertis PB Pea, for use in plant-based meat alternatives, while Spanish bakery specialist Lasenor has this week debuted Lasenor VP-100, optimised specifically to enhance aeration and extend shelf life in bakery applications. Elsewhere in plant-based innovation, Jungbunzlauer displayed a gelatin alternative suitable for vegan applications, as well as kosher and halal products. And Ajinomoto demonstrated its expertise in creating plant-based cheese alternatives that can stretch and melt like the real deal – among its concepts showcased were a semi-hard plant-based cheese crafted using its Activa DA texture solution, a combination of three enzymes designed to improve stretchability and meltability of plant-based cheese after heating, alongside shreddability in industrial processing methods like cheese grating. Additionally, ADM’s expertise in plant-based nutrition was demonstrated with a range of its textured soy protein ingredients on display at its stand, showcased in different formats such as mince and chunks, capable of providing a juicy and meat-like texture in a range of plant-based meat alternative applications. The team served up its ‘Drumstick on a Shake’ concept for us, featuring a light and refreshing mango-flavoured shake, made with ADM’s soy protein isolate, served alongside a chicken-style drumstick, made with its Soprotex Slices and Tradcon T functional soy protein concentrate solutions. Both the drumstick and the beverage highlighted the versatility of the company’s soy protein portfolio, responding to rising demand for plant-forward nutrition across different product categories. Sustainability is also still a hot topic for many. One key trend at this year’s show was the use of upcycling and reducing waste by making use of byproducts. Soufflet Malt highlighted several examples of this, as did OFI, which showcased their ethos of transparency and traceability. Novonesis also spoke about its work with scientists and chefs to create innovative and tasty food products using upcycled byproducts, to offer health benefits while also expanding its plant-based portfolio. Milestones for 2025 As Fi Europe wrapped up its 30th edition, the event’s brand director, Yannick Verry, commented: “This year’s event demonstrated remarkable growth, underscoring Paris as a pivotal destination for both visitors and exhibitors. The 2025 edition not only attracted a higher number of attendees (up 5% compared to 2024) but also showcased an exceptional level of international participation, with around 80% of visitors coming from outside France, according to our initial analysis.” He added: “From the innovative event app to dynamic networking fringe events or experiential approaches such as the Tasting Bar, these features elevated Fi Europe to new heights. Notably, areas such as Food Technology & Solutions and Pet Food experienced significant growth, setting the stage for continued expansion in 2026.” The event also saw several exhibitors celebrate some big milestones. Nexira commemorated 130 years with a private party after the show at the Musee d’Art Moderne, offering glorious views of the Eiffel Tower and surrounded by some of the best modern art in existence. Faravelli is also gearing up to mark its 100th anniversary, and Roquette hosted a breakfast event nearby to celebrate the launch of its new Horizons programme, which utilises AI to predict the sector’s future and help businesses plan accordingly. The FoodBev Media team thoroughly enjoyed meeting so many of you at this year’s Food Ingredients Europe, with special thanks to: ADM; Agrana; Ajinomoto; AKA Foods; Alland and Robert; Arla Foods Ingredients; Azelis; Beneo; Biorgin; Brenntag; Bunge; Cargill; Edlong; Emsland; EPI Ingredients; Faravelli; Givaudan; Gold Coast Ingredients; Green Boy Group; HTBA; Ingredia; Jungbunzlauer; Kensing; Lantmannen; LBG Sicilia; Le Saffre; Limagrain; Loryma; Marigot; MartinoRossi; Meurens; Meala FoodTech; Nexira; Novonesis; Nutriearth; OFI; Prova; Raisio; Rousselot; Soufflet Malt; Sweegen; Tereos; Threotech and Valio.