Happy Ocean Foods has announced a move away from seafood substitutes, aligning with a broader industry shift toward products that are perceived as more natural and plant-led.

Beyond Meat is embarking on its next phase of innovation, marked by a shift away from imitation and the debut of a new, plant-forward product line showcasing the brand’s shortest ingredients label yet.

Beyond Meat has launched its new Beyond Steak Filet, made from mycelium, faba protein and avocado oil, through a number of foodservice partnerships in the US.

Israeli biotech start-up Novella Innovative Technology has partnered with Australian ingredient developer Metaphor Foods to bring next-generation natural food preservation solutions to market.

Revo Foods has expanded its portfolio with the launch of Minced Fungi Protein, made from fermented mycoprotein and containing just four natural ingredients.

Aldi Switzerland has launched a new chicken fillet alternative made with naturally fermented mycoprotein from Libre Foods, the B2B food ingredient unit of Swiss food producer Planetary.

US milk alternative brand Malk Organics has expanded its shelf-stable line-up with the launch of a new Vanilla Almond SKU.

GNT has expanded its plant-based Exberry Organics natural colour portfolio with the launch of a new vibrant pink solution.

Dutch food-tech company Rival Foods has raised €10 million in Series B growth financing, supporting the scale-up of its plant-based whole cut meat alternatives.

Roquette has expanded its Nutralys portfolio with two new solutions, a textured wheat protein and a textured pea protein.

From extra creamy soft serve to bite-sized snacking formats and new eating occasions, we take a look at what’s trending across the global plant-based ice cream market.

Swiss alt-meat company Planted has opened its new production facility in Memmingen, Bavaria, Germany, equipped with modern fermentation technology.