Barcelona-based Väcka has unveiled a fresh identity with a foray into functional health, starting with four nutrition-packed plant-based dairy offerings.
Spanish plant-based startup Väcka is diving headfirst into consumers’ demand for products that support functional health and gut wellness with a new non-dairy portfolio and brand refresh.
While it has made its name on fermented vegan cheese, the company is evolving into a nutrition-focused business with its revamped identity. It has launched a Functional Series of products packed with protein and fibre, two key macronutrients in today’s CPG landscape.
“This range of products was born from the blends we made ourselves to consume in our daily lives, as we play sports and take care of our health,” co-founders Ana Luz and Maxime Boniface said in a joint statement. “For us, it is key to maintain a healthy microbiota and consume products that help us improve our performance.”
Why Vãcka is leaning into a health-first philosophy
According to Väcka, being plant-based is no longer enough – consumers want clean-label, natural formulations that offer “real health benefits”.
Indeed, a large EU-wide survey earlier this year revealed that people are prioritising health over sustainability in their food choices, with more than half (51%) of Europeans wanting to eat healthier food (compared to just 9% who want to eat in an eco-friendly manner).
Only 15% of consumers said they’d like to make changes to their current diets, and of those, 65% mentioned healthier eating as the priority improvement. At the same time, less than one in five (18%) of Europeans avoid animal-based foods like meat or dairy.
Globally, too, flexitarians place an equal emphasis on taste and nutrition, with 63% calling them a joint top driver for plant protein consumption. But health continues to be their main reason for choosing a flexitarian lifestyle, with 86% feeling it’s healthier to get protein from a wider variety of sources.
Another EU-based poll, meanwhile, revealed that dairy is the most frequently consumed food group: 46% of respondents ate these products daily, and 77% don’t intend to cut back on them. And for over four in five Europeans, it’s important that the food they eat on a typical day is healthy.
In Spain, where Väcka operates, 88% of nutritional professionals agree that plant-based dairy products can be part of a healthy diet. Around half of them also said vegan alternatives are nutritionally equivalent to dairy, with 15% finding them superior.
New products include creamer, functional topping, and protein powder
It’s these insights that form the backbone of Väcka’s foray into functional health. Its new Digestive Creamer is a powdered version to mix into coffee, smoothies and other plant-based drinks. It’s made from a base of rice, whole oats and coconut MCT, and contains probiotics and prebiotic fibres. Each 10g serving provides the daily recommended intake of Lactospore, and supports balanced bowel movements, relieves bloating, improves digestion, and boosts intestinal health.
The second product in Väcka’s Functional Series is a savoury Functional Topping comprising almonds, nutritional yeast, cashews, hemp protein, sesame seeds, pumpkin seeds, and lion’s mane mushroom. It’s designed to add flavour, texture and nutritional value to a range of dishes, and contains 32g of protein and 9g of fibre per jar. It supports cognitive function and boosts the immune system, while also being a source of calcium, omega-3 and omega-6.
Väcka has additionally introduced a three-ingredient Protein Cream made from cashew butter, hemp protein, and salt. It can be spread on toast or mixed with water to form a creamy base for dishes, and contains 60g of protein and 8g of fibre per container.
Finally, it has launched a Power Blend protein powder with a base of rice, hemp and pea proteins. It’s nearly 70% protein, has a complete amino acid profile, and can be blended with fruits, water, or plant-based milk.
Aside from the new line, Väcka has reformulated two of its existing products. Its paprika-rind Vera cheese now contains hemp protein, boasting 19g of protein per serving, as well as a better texture and flavour. Its brie alternative, called Vrie, now has no coconut oil, instead relying on sunflower oil. The latter is also said to be more stable and have a superior texture.
It’s the biggest shift in the company’s 10-year history, with new packaging that highlights the nutritional credentials on the front label. Separately, it is part of the EU’s €5M Delicious programme, which is focused on creating better-tasting, more nutritious fermented vegan cheeses.
“We will focus on semi-hard cheeses (Gruyère, manchego, comté, etc.) as there is a gap in this category regarding plant-based alternatives,” Boniface told Green Queen in January. “The idea is to be able to mimic the texture, behaviour and flavours of that category.”
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