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Category: Alt Protein

  • Starbucks’s Bet on Protein is A Blow to The Company’s Climate Ambitions

    starbucks protein drink
    5 Mins Read

    Starbucks Coffee is rolling out Protein Lattes and Cold Foam across the US and Canada this month, but its use of whey powder is in direct contradiction to its climate goals.

    The world’s largest coffee company is blending two popular food trends – protein-boosting and cold foam – with its newest innovations.

    After a five-store trial in the summer, Starbucks is launching protein-boosted lattes and cold foam across the US and Canada on September 29. It’s part of the chain’s drive to modernise its menu with “innovative, relevant, and hype-worthy products”, according to chief brand officer Tressie Lieberman.

    The Protein Cold Foam can top any cold beverage and comes in a variety of permanent and seasonal flavours, adding 15g of protein per 16oz Grande drink. In addition, Starbucks is introducing a permanent line of iced drinks with the cold foam (averaging 19-26g of protein per serving). Meanwhile, its protein-boosted milk (a blend of 2% milk and unflavoured protein powder) will deliver 27-36g of protein for the same size.

    “Our new protein beverages tap into the growing consumer demand for protein in an innovative, premium and delicious way that only Starbucks can deliver,” Lieberman said.

    The problem, however, is the use of whey as its protein powder source. By using dairy instead of an animal-free protein, the coffee company is pouring cold water on its sustainability plans and excluding a large share of consumers who felt alienated for years thanks to the company’s non-dairy milk surcharge.

    Despite its sustainability goals, Starbucks’s emissions are on the rise

    starbucks protein cold foam
    Courtesy: Starbucks/Sergey Mironov/Green Queen

    As is the case with any big business, Starbucks is a controversial company, from its union-busting habit to tax evasion, but when it comes to climate change, the Seattle-based firm has usually been on the right side.

    A behemoth in the industry, it buys 3% of all coffee grown globally. With the crop under threat from the worsening climate crisis, there’s a very real possibility that 60 years from now, arabica coffee may not exist – or at least not in its current form anyway. So it has a responsibility to safeguard the industry.

    To its credit, Starbucks has developed six arabica tree varietals that could withstand climate change and set up Farmer Support Centres to help coffee producers shift to more sustainable and profitable growing systems.

    The company already has an ambitious sustainability goal, pledging a 50% reduction in its greenhouse gas emissions, water withdrawal, and waste sent to landfill by 2030. That, however, is not going well so far.

    As of the 2024 financial year, its full-scope emissions had increased by nearly 3% since 2019, the baseline year for its sustainability plan.

    And the share of emissions from fluid dairy purchases has remained steady at 13% (in contrast, green coffee purchases accounted for 12% of its emissions, down from 15% in 2019). In fact, 6% of its scope 1 and 3 emissions come from methane released by dairy farms.

    Starbucks has been working to reduce its dairy footprint. It has invested $8M in the US Dairy Net Zero Initiative to date, launched a Sustainable Dairy Program to advance environmental stewardship and enhance farmer conditions in the US, and introduced a cost-share initiative to help dairy farmers adopt methane reduction technologies, renewable energy, and water efficiency improvements.

    By adding whey protein to its permanent menu, instead of a more climate-friendly alternative, the coffee chain is getting in its own way when it comes to environmental improvements.

    Whey protein will hurt Starbucks’s climate footprint

    starbucks sustainability
    Courtesy: Starbucks

    Since whey itself is a byproduct of the cheese industry, some may argue that Starbucks is potentially contributing to waste reduction by making use of the protein in its menu.

    The truth, however, is more complicated. Whey may be a waste product, but it’s derived from an industry responsible for 4% of global emissions (twice as much as the aviation sector). According to CarbonCloud, producing a kg of whey protein in the US generates 20.84kg of CO2e.

    In contrast, the same amount of unsweetened pea protein powder by Bob’s Red Mill emits 1.62kg of CO2e – that’s a 92% lower impact. Similarly, Ritual’s pea protein formulation, which includes coconut MCT oil, xanthan gum, sunflower lecithin, and tocopherols, has a climate footprint nine times lower than whey.

    Estimates suggest that in the US, Starbucks sells around five million beverages a day. According to the company itself, cold foam is now used in one of every seven drinks (with year-on-year sales up by 23%). Using back-of-the-envelope calculations, this equates to nearly 715,000 drinks a day.

    A recent survey by the International Food Information Council found that 70% of Americans are looking to eat protein this year. Applying that to Starbucks, if 70% of its cold foam buyers opt for the protein-boosted version, that’s 500,000 drinks a day.

    Assuming its baristas will add 20g of protein powder to each drink on average (making up 15g of protein), the company will go through 10,000 kg of whey every day from cold foam in the US alone. That’s an extra 76,000 tonnes of CO2e per year, and equivalent to 4.5% of Starbucks’s climate footprint from fluid dairy purchases.

    Add to that the vast amounts of milk-based drinks Starbucks sells every day, and the emissions go way further. In contrast, if the company were to use unsweetened pea protein powder, the estimated emissions could be nearly 13 times lower from cold foam drinks.

    It’s not just plant proteins that are better for the environment – several companies make eco-friendly versions of whey from precision fermentation. Although costs remain high, life-cycle assessments show that these offer a vast improvement on whey when it comes to climate emissions.

    For example, Perfect Day’s beta-lactoglobulin produces up to 97% fewer GHG emissions, uses up to 99% less water, and requires 29-60% less energy than conventional whey. Verley‘s version requires 81% less water and 99% less land, and generates 72% fewer emissions. Vivici‘s animal-free beta-lactoglobulin also has a 68% lower carbon footprint and uses 86% less water. All three companies are cleared to sell their ingredients in the US.

    So yes, while Starbucks is modernising its menu and meeting Americans’ unprecedented demand for protein, it’s doing so at potentially great cost to the planet – and in direct contrast to its own climate goals.

    The post Starbucks’s Bet on Protein is A Blow to The Company’s Climate Ambitions appeared first on Green Queen.

    This post was originally published on Green Queen.

  • The EU Backs The World’s First Cultivated Meat Farm

    lab grown meat farmers
    4 Mins Read

    The Craft Consortium is building a cultivated meat farm in the Netherlands, a first-of-its-kind project co-funded by the EU.

    When it comes to ensuring the safety of cultivated meat, way more Europeans place their trust in farmers (27%) than retailers or private companies (11%), according to a Euroconsumers survey this year.

    The fact that farmers themselves will be most acutely affected if cultivated meat takes off on a large scale further emphasises their critical role in this future food sector.

    These factors have led several stakeholders to join forces under the Craft (Cellular Revolution in Agriculture and Farming Technology) Consortium, with the aim of building the world’s first cultivated meat farm in the Netherlands.

    The project has been awarded the first €2M of a €4M grant request, co-funded by the EU-backed accelerator, EIT Food. It’s designed to decentralise cultivated meat production and enable farmers to diversify their businesses.

    The consortium is made up of RespectFarms, Wageningen University & Research, cultivated meat firms Mosa Meat, Aleph Farms, Multus, sustainable agriculture company Kipster, and facility design specialist Royal Kuijpers.

    “Craft boils down a world problem to farm size. So we can solve it,” said RespectFarms co-founder Ralf Becks. “And once it works, we scale this out to the world to increase impact. Let’s export technology instead of meat and animals.”

    How the cultivated meat farm would work

    The project is looking to integrate cultivated meat into real farms, ensuring that the production is led by farmers and embedded locally. It will demonstrate how cultivated meat can coexist with livestock and crops, creating resilient and sustainable food systems.

    “It is important for food innovations to stay as close as possible to primary food production, making use of local resources and waste streams,” said René Wijffels, a bioprocessing engineering professor at Wageningen University.

    RespectFarms has previously explained that through this model, farmers can work with experts (like architects) who can retrofit their stable with new designs that are fit for cultivated meat production and a farm of the future.

    They’d be able to produce more meat with fewer cows, and they don’t need to be slaughtered. It safeguards them against any disease risk to the livestock (and eventually humans who consume their meat), because you’re essentially taking them out of the equation.

    “This represents the first effort globally to merge cellular and traditional farming and promises to deliver consumers the best of both worlds: the unrivalled experience of real meat, through products produced and sold locally,” noted Peter Verstrate, co-founder and COO of Mosa Meat, which this year applied for regulatory approval for cultivated beef fat in the EU.

    “The project will deliver a business model that is fundamentally new on one hand, and centuries old on the other, and will add [a] new perspective, also for farmers, to agriculture as we know it,” he added.

    As things stand, the food system is simply not sustainable, both from a food security and climate perspective. There’s not enough land to produce food for a global population that will approach 10 billion by mid-century, while the emissions linked to livestock production make up the bulk of agriculture’s environmental footprint.

    Cultivated meat, though, can reduce water consumption by 78%, land use by 95%, emissions by 92%, and societal costs by 56%. “We need to find other ways to provide for our food – within the Earth’s capacity, with as little impact as possible on animals, humans, [and] the climate, and with a future for the (livestock) farmer,” said Ruud Zanders, co-founder of Kipster and RespectFarms. “Et voila: the cultured meat farm.”

    Many farmers have embraced cultivated meat

    cultivated meat farm
    Courtesy: RespectFarms

    The threat to farmers has been the source of reasoning behind bans (and attempted bans) on cultivated meat in the US and Europe, despite livestock producers being open to the competition and advocating for consumer choice.

    Farmers in the UK recognise the opportunities presented by cultivated meat, and are more worried about the social issues brought on by these proteins, like Big Food controlling the market or the knock-on effects on rural communities, than the impact on their bottom lines.

    This was the argument of the Euroconsumer report. “Cultivated meat can offer opportunities for farmers – but only if we make smart choices now, keep things fair, and make sure benefits don’t just go to a few big players,” it stated.

    In the US, too, livestock farmers themselves have opposed the numerous bans on cultivated meat, noting that they didn’t need the government’s help to compete with these proteins.

    “This is not an anti-farmer sector; this is a sector that is using farmed products in new ways. And generally using farmed products that are more profitable and highly sustainable in the way they’re produced,” Andy Jarvis, director of the Bezos Earth Fund’s Future of Food scheme, told Green Queen last year. “The [culture] media are sugars, and all sorts of minerals and things that are coming from crops, and they’re farmed goods.”

    This sentiment was echoed by Euroconsumers, which highlighted “small-scale on-farm cultivated meat production” as an opportunity for farmers.

    Now, the EU agrees with this assessment, having invested in the Craft Consortium. “This grant enables us, together with RespectFarms and our partners, to pioneer farm-scale cultivated meat production, empowering farmers with viable, resilient, and sustainable models that align with Europe’s mission for healthier lives and fairer food systems,” said Neta Lavon, co-founder & CTO of Aleph Farms.

    “Combining knowledge, building trust and creating new narratives is what excites me about this project,” said Ira van Eelen, co-founder of RespectFarms and board member of Cellulaire Agricultuur Nederland. “I envision children’s books with fun educational stories about ‘Happy the Cell’ and his adventures in becoming the king’s meatball. This project is literally ‘Food for Thought’.”

    The post The EU Backs The World’s First Cultivated Meat Farm appeared first on Green Queen.

    This post was originally published on Green Queen.

  • India Cuts Tax on Plant-Based Milk & Meat to Make Vegan Food More Accessible

    plant based tax india
    4 Mins Read

    The Indian government’s latest tax reform has brought plant-based meat and milk alternatives closer to parity with animal proteins.

    In a major win for the future food sector, India’s overhaul of its tax framework will narrow the gap between animal proteins and plant-based meat and milk.

    The Goods and Services Tax (GST) Council approved the reforms announced by Prime Minister Narendra Modi last month, designed to “enhance the quality of life of every last citizen”.

    The move covers a wide range of products across industries like food, cosmetics, homeware, electronics, medicines, and transportation. Among these are vegan meat and milk alternatives, which are now taxed the same way as packaged animal meat and milk beverages.

    Tax relief for plant-based foods a ‘progressive’ move

    oat milk india
    Courtesy: Kingdom & Sparrow/Alt Co

    GST is a destination-based tax system that replaced indirect taxes like VAT and service tax across India in 2017, under Modi’s first term as prime minister.

    Until now, soy milk, texturised vegetable proteins (a common ingredient in meat analogues), nuts, and prepared fruits and vegetables have carried a GST rate of 12% and other plant-based milk alternatives have incurred an even steeper 18% tax rate.

    At the same time, fresh cow’s milk is not taxed, and most fresh meat either has a 5% levy or none at all. With the new reforms, the GST rate on all plant-based milk, meat alternatives and other vegan foods will be 5%.

    This puts them on par with several other animal proteins, which have also received a tax cut to 5%. This includes beverages containing milk, butter, ghee and dairy spreads, cheese, as well as sausages and preserved meat and seafood.

    Even nutritional yeast and microbial proteins stand to win from the GST changes, with inactive yeast and single-cell microorganisms both seeing GST rates lowered from 12% to 5%.

    “The considerable reduction in GST rates for plant-based foods is poised to increase accessibility to alternatives such as plant-based dairy and soy-based plant-based meat,” Astha Gaur, senior regulatory policy specialist at the Good Food Institute India, told Green Queen.

    “As the effect of these reductions trickles down to the consumers by making them more affordable, we remain enthusiastic about how this progressive move by the government will positively expand the consumer base for plant-based foods, which has previously been a significant challenge,” she added.

    The tax shift is a welcome move for the plant-based industry in India, which still faces labelling restrictions and has previously been attacked by an ad by dairy producer Amul and Mother Dairy, which claimed plant-based milks were not “milk”. The Advertising Standards Council of India struck down three petitions against the dairy giants.

    India is hungry for plant proteins

    vegan tax india
    Courtesy: Plantaway

    The new tax regulations are set to come into effect on September 22 of this year, and they align with the growing demand for plant-based food in the world’s most populous country.

    Despite only 11% having given plant-based meat a go (and 23% having tried milk alternatives), more Indians want to increase their intake of vegan meat analogues (43%) than conventional meat (36%), and two in five want to cut back on the latter.

    The market for vegan food grew by 18% between 2021 and 2024, and according to Ipsos, it’s expected to expand 18-fold in the next decade, with plant proteins “set to be woven into everyday meals and snacks, attracting a wider audience beyond vegans”. This will be helped by the fact that 60% of Indians suffer from lactose intolerance, and 37% want to add more plant proteins to their diets.

    Protein content and health are the most influential drivers of plant-based food consumption in the country, but affordability is among the biggest barriers, with a quarter of Indians saying oat milk and the like don’t offer value for money.

    This is why the GST reforms are so important. “This should not be taken for granted or be seen as a given,” said Abhay Rangan, chief business officer at Senara and former CEO of plant-based dairy brand One Good. “This has been the result of stakeholders in the movement working tremendously hard – continuously making representations to the finance ministry, having dialogue often, and engaging throughout about the needs of startups in what will be one of India’s most important industries.”

    Praveer Srivastava, executive director of the Plant Based Foods Industry Association, called it a “progressive move” that supports healthier food choices, environmental sustainability, and the “growth of the plant-based industry in India”.

    The fight to lower plant-based meat and milk taxes isn’t just confined to India. Government subsidies have supported livestock agriculture disproportionately across the world, and while some European countries have introduced tax parity for these products, industry stakeholders continue to campaign for the same in many others.

    The post India Cuts Tax on Plant-Based Milk & Meat to Make Vegan Food More Accessible appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Beyond Meat, Oatly Challenge Chinese Students to Develop Future Food Products

    proveg food innovation challenge
    4 Mins Read

    As China’s future food leadership grows, its students will compete to solve real-world problems by developing new products in ProVeg International’s next Food Innovation Challenge.

    Already a pioneer in electric vehicles and green energy, is food tech the next sustainability frontier for China?

    Some would argue that the country is already a leader in this ecosystem – and they wouldn’t be wrong. Eight of the top 20 patent applicants for cultivated meat are from China.

    It’s what spurred ProVeg International to host its sixth Food Innovation Challenge exclusively in the East Asian nation. The competition will entail students from Chinese universities developing alternative protein products that respond to real-world problems.

    “In line with China’s ‘big food’ concept, this year’s edition focuses on real market needs, inspiring students to develop solutions guided by top professors and backed by leading food companies,” said Nicole Wu, executive director of ProVeg China.

    Food Innovation Challenge will play to health trends in China

    china vegan survey
    Courtesy: ProVeg International

    The students will receive challenge briefs from global alternative protein giants Beyond Meat and Oatly, established local food firms Yihai Kerry Arawana, Dali Foods Group, Yinlu Foods Group, and Starfield, as well as emerging sustainable protein players Moremeat and Fushine.

    The challenges will give participants the chance to design products tailored to China’s evolving taste and nutritional preferences. A survey by ProVeg in 2024 found that health is the main driver of plant-based food consumption in China, with 46% of consumers saying so, followed by nutrition (39%). It further revealed that 98% would eat more vegan food if they were told of its advantages.

    This chimes with more recent polling from V-March, the country’s answer to Veganuary, whose market research found that 36% of Chinese consumers chose plant-based diets for health reasons, 22% were influenced by trendiness, and 21% followed religious beliefs.

    “We believe the creativity of China’s next generation will help shape a healthier, more resilient, and future-ready food system,” said Wu. “In line with China’s ‘big food’ concept, this year’s edition focuses on real market needs, inspiring students to develop solutions guided by top professors and backed by leading food companies.”

    This year’s participants will be mentored by university professors for the first time and the NeoProtein Committee of the Chinese Institute of Food Science and Technology will provide expert guidance.

    “Neoprotein is an emerging protein resource driven by the rapid development of biomanufacturing technologies. Unlike traditional livestock or fisheries, it offers advantages such as resource efficiency, low carbon footprint, and high production efficiency,” said Jian Chen, chairman of the NeoProtein Committee.

    “With the potential to partially replace conventional animal protein, it is becoming a key lever to ensure a sustainable food supply,” he added.

    From functional milks to Asia-suited meat alternatives

    china vegan
    Courtesy: China Vegan Society

    This year’s challenge will feature 32 winning teams, with a total cash pool of over $18,000. The deadline to submit ideas is March 20, 2026, with the finals set to take place in mid-May.

    These students will work to meet several diverse briefs. Oatly is asking participants to create a plant-based milk with health attributes and a clear functional claim (and it doesn’t have to be oat), while Beyond Meat (which suspended its China business this year) is looking for its next hero product.

    Dali Foods’ call involves a soy milk product for young consumers that combines health benefits with traditional Chinese culture, Starfield wants participants to develop plant-based meat ingredients tailored specifically for Asian cuisine, and Fushine is looking for a ready-to-eat product that uses its FuNext mycoprotein as the primary ingredient.

    Shortlisted teams will feature in an Innovation Solution Showcase at the 2025 Food Innovation Expo, as well as visit company campuses.

    “ProVeg Food Innovation Challenge promotes industry-academia-research collaboration and advances the development of the neoprotein sector through scientific and pragmatic solutions,” said Chen.

    Last year, two of the competition winners were from China. The students of the Ocean University of China worked with colleagues at New York University to create a microalgae-based rice dressing, and participants from Jiangnan University leveraged microalgae protein, plant polysaccharides and 3D-printing technology to create plant-based, high-protein octopus legs.

    The focus on China in this year’s contest comes amid growing government support for alternative proteins. At the annual Two Sessions summit, top government officials called for a deeper integration of strategic emerging industries like biomanufacturing. And in an official notice about China’s agricultural priorities before the summit, the Ministry of Agriculture and Rural Affairs (MARA) identified the safety and nutritional efficacy of alternative proteins as a key priority.

    A week later, the No. 1 Central Document (which signals China’s top goals for the upcoming year), underscored the importance of “building a diversified food supply system”, including efforts “to cultivate and develop biological agriculture and explore novel food resources.” The following day, a briefing by MARA featured a call to action to “develop new food resources such as plant-based meat”.

    The post Beyond Meat, Oatly Challenge Chinese Students to Develop Future Food Products appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Industry Consolidation: 40+ Major Alternative Protein Companies Have Shut or Been Acquired in Past Year

    2 Mins Read

    The previous 12 months have seen a sharp increase in the number of alternative protein businesses that have ceased trading, come close to the brink, or been acquired. Here are all the major deals, starting September 2024.

    The alternative protein sector has experienced a dramatic rise in business failures and consolidation over the past 12 months, reflecting significant market turbulence and shifting investor sentiment.

    Research by Green Queen shows that between September 1, 2024 and August 31, 2025, more than 40 major alternative protein ventures have either shuttered their doors, undergone mergers, fallen into bankruptcy or liquidation, or been acquired – often at discounted valuations.

    Geographic and sector breakdown

    The bulk of activity occurred in Europe (23 deals) and North America (16 deals), with Asia-Pacific registering five notable events. This clustering highlights how alternative protein entrepreneurship, historically clustered in these regions, has faced pronounced headwinds from both consumer and funding challenges.

    Particularly in Europe, legacy brands in the UK and the Netherlands have wound down or switched ownership, while several US-based startups, including those with substantial venture capital backing, have ceased trading or sold assets at losses.

    Most casualties and transactions have been in plant-based companies (32 out of the total), whereas fermentation (7), cell cultivation (3), molecular farming (1), and blended protein (1) technologies make up far fewer. This skew suggests plant-based meat, dairy, and ready-meal startups have struggled most with scaling and profitability.

    Of these, meat analogues (18 deals) and dairy alternatives (10 deals) were especially susceptible, perhaps due to intensifying competition and slower-than-expected consumer adoption. B2B protein suppliers and niche categories like honey and eggs also saw closures and restructuring, indicating market saturation or lack of stand-out differentiation.

    Types of business events

    Acquisitions constituted the largest share of deals (24), flanked by multiple closures (11), liquidations (4), bankruptcies (2), one merger, and several notable asset sales*.

    In some cases, acquisitions afforded surviving entities access to IP or branded assets without assuming full operational risk. Other times, distressed sales reflected deep operational challenges and an inability to raise further funds.

    *Note: The estimates for liquidations and bankruptcies do not include businesses that were later acquired or shut.

    Macro implications

    The spike in closures, insolvencies, and “fire sale” acquisitions suggests intense market correction, likely driven by rising production costs, tighter capital flows, faltering retail demand, and ongoing price sensitivity among mainstream consumers.

    The sector is recalibrating around stronger, well-capitalised incumbents, with distressed startups finding new homes or dissolving. It’s clear that after years of expansion, alternative protein is experiencing its first widespread shakeout – a sign both of maturation and a need for strategic pivots in product, channel, and consumer engagement.

    The post Industry Consolidation: 40+ Major Alternative Protein Companies Have Shut or Been Acquired in Past Year appeared first on Green Queen.

    This post was originally published on Green Queen.

  • In the Netherlands, Shrinking Livestock Numbers Could Give Hybrid Dairy A Boost

    hybrid dairy
    4 Mins Read

    Cattle populations are declining in the Netherlands, leaving companies with an opportunity to foray into hybrid milk products. And consumers are here for it.

    Hybrid dairy has already been in Dutch headlines once this year, after retail giant Albert Heijn introduced two products blending cow’s milk with plant-based alternatives in the summer.

    Now, decreasing livestock numbers are putting hybrid milk into the spotlight once again. A new report by Dutch bank ABN-AMRO estimates that meat supplies will shrink by 15-18% by the end of the decade, while the number of dairy cows will drop by 8%.

    In fact, the bank expects three to four dairy processors to shut down by this time, and with upcoming government regulations, livestock numbers could decline even further. But this also offers up opportunities for companies to enhance their sustainability through “fewer animals, higher added value, and the possibility of combining animal and plant proteins in products”, it said.

    And as part of the report, polling shows that Dutch citizens are willing to embrace hybrid dairy.

    Why hybrid dairy is a solution for shrinking livestock numbers

    albert heijn hybride melk
    Courtesy: Albert Heijn

    The report ascribed the decline in population numbers to termination and depletion regulations. Last year, the EU approved a €700M sustainability scheme by the Dutch government, which compensates livestock farmers who voluntarily close their sites to help mitigate climate change. Since then, an extra €100M in aid has been made available for the initiative.

    As expected, this has disrupted the meat and dairy sectors. While the farmers who continue to work in this sector could see incomes rise, companies that work directly with them face higher costs, only some of which can be passed on to consumers.

    Another consequence is the decline in volumes, which threatens overcapacities at companies that slaughter animals or process milk. These processors are now under pressure to adapt their business models to keep being profitable, ABN-AMRO said.

    “The extent to which companies are affected depends on their flexibility, which varies significantly depending on their position in the supply chain,” it explained. It leaves them with two mitigation strategies: focus on added value instead of volume (by targeting luxury markets or creating higher-value dairy products), and look for substitutes.

    This is where hybrid dairy comes in. A recent global survey, meanwhile, suggested that among the 38% of people who don’t buy non-dairy products, 58% showcase the potential to switch if certain needs are met. The biggest problem was unsatisfactory taste or texture, which left 57% of consumers resistant to these products, followed by limited availability (55%) and high prices (37%).

    Hybrid milk is positioned as a middle-ground product. It’s targeting consumers who want an all-round nutritional profile with less saturated fat, and are concerned about the climate impact of dairy production, but at the same time, don’t universally love the taste of plant-based milk.

    A third of Dutch consumers open to blended proteins

    hybrid milk survey
    Courtesy: ABN-AMRO

    To offer a snapshot of consumers’ perceptions about hybrid dairy, ABN AMRO commissioned PanelWizard to conduct a poll on the topic recently.

    The survey revealed that over a third (35%) of consumers are willing to try a hybrid milk product that contains 30% plant-based ingredients, so long as its price is equivalent to conventional dairy. Their main motivators are related to the environment and health, with Dutch citizens still sceptical about the taste.

    But an even larger share (46%) of respondents don’t want to try hybrid milk, indicating that they’re either satisfied with cow’s milk, don’t believe the taste will be comparable, or find the concept strange.

    Still, a fifth of consumers are undecided, and the younger and more educated a respondent was, the more likely they were to be open to trying hybrid milk. At the same time, many respondents also already drink plant-based milk, or never drink cow’s milk at all.

    There’s a similar openness to blended meat, which has become increasingly popular across the globe. Roughly three in 10 Dutch consumers are willing to consume the protein as an alternative to conventional meat for dinner.

    This attitude isn’t surprising, considering that the Netherlands is among the leaders of the blended protein movement. In 2024, Lidl introduced a blended beef mince under its own-label brand, a move replicated by Aldi earlier this year.

    Meanwhile, Albert Heijn launched a 15-strong range of blended protein products. This includes hamburgers, minced meat, sausages, and soup balls (with 66-76% beef), as well as deli sausages. Plus, it rolled out semi-skimmed and whole milk mixed with sunflower oil, faba bean protein, sugar and salt.

    . “The idea of combination products is new and may take some getting used to. But taste tests show that these products are just as tasty as the regular versions,” said Nienke Tjerkstra, VP of health and sustainability at Albert Heijn. “We’re making it easier to eat plant-based more often, without customers having to compromise on taste or habits. Small changes can make a big difference – for yourself and for the planet.”

    With the livestock industry facing a supply and cost crisis, and consumers willing to give blended proteins a go, can the Netherlands’s animal protein industry innovate with hybrids?

    The post In the Netherlands, Shrinking Livestock Numbers Could Give Hybrid Dairy A Boost appeared first on Green Queen.

    This post was originally published on Green Queen.

  • LiveKindly Collective Bucks Plant-Based Meat Slowdown, Expects Profitability This Fall

    livekindly collective
    7 Mins Read

    Livekindly Collective is set to become profitable this fall, reversing the plant-based meat industry trend with strong brand building, private-label offerings, and Ed Sheeran.

    Fresh from relaunching its Like brand of plant-based meat in the UK, the Livekindly Collective is approaching a key financial milestone: profitability.

    The Blue Horizon-owned company’s CEO, David Suarez, has been at the helm for a year now, and has overseen a “bold strategy” that leverages its global footprint to accelerate its profitable growth plan.

    “Our trajectory and financial plans indicate that we should be profitable in fall,” he tells Green Queen. “This is a result of applying learnings from many of the lessons. Since I took over last year, we finalised the consolidation of our back-office operations, which allowed us to unlock resources and invest them back in our front-office capabilities and products.”

    While sales of plant-based meat have largely been stagnant, the holding company delivered high single-digit year-on-year growth in the first half of 2025. “Our growth over the past years has been consistent even while we were focused on consolidating the different organisations we acquired,” Suarez explains.

    “In the first half of 2025, we are starting to collect the fruits of the strategic investments into growth we decided on, and we plan to continue on this path. Our results reflect solid progress not only on revenue growth, but at the same time improved gross margin, disciplined cost control and a clear path towards profitability.

    “On top of that, we are seeing early signs of renewed momentum in our core markets, both from our established product range and from innovation-driven launches. We didn’t disregard the headwinds, but learned from them and quickly transformed to keep going strong.”

    How Livekindly Collective is driving growth across markets

    vegan food sales
    Courtesy: Oumph!

    In the Germany, Switzerland and Austria region, the Like brand achieved double-digit growth, following its launch in the latter in Q2. This was built on strong brand activations like a Protein Bites campaign with Olympic champion Leo Neugebauer (set to relaunch this month to coincide with the Athletics World Championships in Tokyo).

    “We’re also investing in brand-building initiatives like our ‘Color Up Your Taste’ collaboration with Berlin artist Josephine, and a major foodservice activation (including pink plant-based burgers) at the Ed Sheeran concerts,” said Suarez.

    “In the Nordics, our Oumph brand is really strengthening its position, improving brand awareness and consumer first-choice preference, driven by our improved product quality and recognition through taste awards. In Australia and New Zealand, Fry’s is the clear number-one brand. We recently launched a range of new chilled SKUs and, combined with our campaign celebrating Fry’s 25 years in the region, this has translated into 30% sales growth despite overall category consolidation,” he added.

    And in South Africa, both Fry’s and Like are seeing strong momentum. The company’s campaign with retailer Checkers has delivered double-digit uplifts on key SKUs, while its TikTok channels are growing rapidly. “Fry’s now has 15,000 followers with 48 million views, and Like gained thousands of followers since the launch, both growing by over 1,000%,” said Suarez.

    “Apart from brand growth, we also took a lead role in shaping new labelling legislation for meat analogues, which gained national media coverage and reinforced our leadership in the category.”

    A key lever of the company’s success is its B2B solutions division, which has expanded rapidly since its launch two years ago. Livekindly Collective has boosted its production, ships to 19 countries across five continents, and serves more than 40 customers with both private label and branded products.

    “In 2024 alone, the B2B business achieved growth of 48%, with a projected increase of 120% in 2025. This was the first of many different segments we are pursuing to accelerate our growth,” says Suarez. “With our strong manufacturing footprint, three strategically located production sites: Stora Levene in Sweden, Oss in the Netherlands, and Pinetown in South Africa, we can deliver high-quality products at competitive prices.”

    ‘We’re always looking to make acquisitions’

    plant based meat sales
    Courtesy: Like

    The headwinds of the plant-based industry, especially a sharp downturn in investment, have led many players to call it quits or sign M&A deals. In the last 12 months, at least 32 companies have either fallen into insolvency, closed, or been acquired, and around half of them are based in Europe.

    Suarez’s explanation for this turbulence echoes many industry voices: it’s a young category that is now finally maturing. “It’s become clear that only strong and scalable business models can generate profit to keep investing in growth. From that view, consolidation isn’t necessarily a bad thing,” he says.

    “On one hand, sometimes heartbreaking bankruptcies highlight the challenges: slower category growth, high competition, and the difficulty of scaling. But on the other hand, M&A deals can strengthen the industry by bringing together complementary capabilities, for example, combining innovation from startups with the scale, efficiency, and distribution networks of larger players, just like us,” he adds.

    “Ultimately, I see it as a positive step towards the growth of the sustainable protein category, [one that] enables taking plant-based mainstream.”

    Livekindly Co already owns Like, Fry’s, Oumph!, No Meat, Dutch Weedburger, and Alpha Foods – but is it on the hunt for more brands? “Look, this category will keep consolidating, which – given our strong position in the market – always gives us the opportunity to consider acquiring an organisation that could help us disproportionately accelerate growth and profitability,” says Suarez. “We are always looking, and if we decide to move, we will do it in a very strategic way.”

    He continues: “We are constantly having conversations with different types of organisations, big and small, on opportunities to collaborate. The initiatives range from complementing our portfolio with a specific technology being tested, hybrids, or even opening a new market. At the end, we need to conquer more eating occasions, and we can accelerate this by collaborating with other successful companies.”

    Asked about the company’s runway, the CEO reiterates the profitability forecast to suggest that Livekindly Collective “should keep looking for opportunities” to become more efficient. This would involve investing strategically in accelerating growth, and operating its supply chain network globally in a more streamlined manner.

    Plant-based companies must ‘reframe the UPF narrative’

    like meat uk
    Courtesy: Like

    This month, Livekindly Collective is bringing its Like Meat back to the UK around three years after it quietly exited the market. Rumours swirled that the decision was likely due to increased import and shipping costs post-Brexit.

    “What we can afford to do […] is to test brands and products in different markets. We stopped a couple of years ago to focus and accelerate growth where we could obtain the best long-term result for the company,” Suarez offers. “Now, with the learnings of the market and a repositioned brand, we decided to invest back into markets where consumers will benefit from our products. Like launched in South Africa just before the UK, and we are seeing [a] positive response already.”

    In the UK, the second-largest market for vegan food in Europe, it is targeting young, health-minded flexitarians with high-protein, high-fibre and low-fat formulations. “We’ve been talking to our customers, and we are attending the need to provide high-quality products to a younger generation of consumers that are health-conscious and on a journey to complement their diets with new protein options,” says Suarez.

    A key battle for the brand will be to shake off the ultra-processed food (UPF) tag, which has informed a negative public opinion of meat alternatives. Sales of these products fell by 7% last year, as Brits opted for traditional plant proteins like tofu and beans, leading even plant-based meat players to develop whole-food options.

    Like’s products will also face scrutiny from consumers looking for cleaner label, with one of its offerings containing over 30 ingredients. But the company will hope Brits look past the ingredients and processing and focus on the nutritional gains these products offer.

    “For me, the opportunity is in reframing the narrative: instead of focusing only on the word ‘processed’ we should highlight the positive impact these foods can deliver to people and the planet,” Suarez says of UPFs. “Many everyday foods, from bread to yoghurt, are processed, and processing often makes products safer, more consistent, and tastier. In fact, around 70% of all foods available in supermarkets are processed. That includes animal meat products.”

    “What really matters is the nutritional value. Plant-based products generally contain less saturated fat, no cholesterol, and more fibre than their animal counterparts, and that’s a strong health benefit. At the same time, our R&D team keeps working on delivering even tastier and healthier formulations every day.”

    Suarez doesn’t believe the industry got it wrong. “Different players might have come into the category with different objectives,” he explains. “What the market […] teaches us once again is that for an industry to thrive, it requires two main components: meeting consumer expectations and working the scalable model that delivers profit. And Livekindly Collective has these two components to succeed in the long term.”

    The post LiveKindly Collective Bucks Plant-Based Meat Slowdown, Expects Profitability This Fall appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Future Food Quick Bites: Impossible x Joey Chestnut, Billie Eilish & Cinnamon Roll Lattes

    joey chestnut impossible foods
    5 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Impossible Foods’s Joey Chestnut partnership, Billie Eilish’s emissions-cutting concerts, and Aleph Farms’s Peta promise.

    New products and launches

    US plant-based meat giant Impossible Foods has again partnered with competitive eater Joey Chestnut for a 99 in 9 challenge. It entails Chestnut and one fan (selected from an online process) eating 99 Impossible nuggets in nine minutes at the Los Angeles Dodgers vs San Francisco Giants MLB game on September 12.

    Plant-based frozen meal company Blackbird Foods has rolled out its newest product, the five-inch Blackbirdie Pizza Minis, exclusively at Whole Foods Market stores nationwide for $9.99. They’re available in cheese and pepperoni variants, and can be made in a microwave in 90 seconds, air fryer in six minutes, and oven in eight.

    Mission Barns has revealed the menu for its first two dinners at Fiorella Sunset. Its cultivated pork meatballs will be paired with classic Italian-style herbs in one dish, and stuffed with raisins and pignoli in a Sicilian twist in another. The cultivated bacon, meanwhile, will be smoked with Applewood.

    mission barns
    Courtesy: Mission Barns

    Alpro has introduced a new entrant to a season dominated by the PSL: a cinnamon-roll-flavoured barista milk made from a soy and oat base. The limited-edition product is available in UK supermarket Sainsbury’s for £1.75 per 750ml bottle.

    And French vegan cheesemaker Jay&Joy has launched Albert, its dairy-free Camembert alternative made from cashews and soy milk, in the UK. It’s available online and at independent stores for £5.80.

    Company and finance updates

    After going fully vegan for four nights of pop superstar Billie Eilish‘s Hit Me Hard and Soft tour, Co-op Live in Manchester slashed its food-related emissions by 47% and saved 3.5 million litres of water, while signature menu items saw a 13% sales boost.

    billie eilish vegan
    Courtesy: Petros Studio

    Speaking of emissions, catering giant Sodexo‘s The Good Eating Company has partnered with carbon accounting firm My Emissions to report its full-scope emissions.

    Bespoke Kitchen Foods, a supplier of vegan and vegetarian food for the UK foodservice industry, has bagged an investment from LDC, the private equity arm of Lloyds Bank. It comes on the back of 18% annual growth for the firm, which will use the funds to support its organic growth and make acquisitions.

    vanetta food
    Courtesy: Vanetta Food

    Spanish plant protein startup Vanetta Food has secured fresh funding from BeFuture Invest, which shot up its valuation by 70% compared to last year.

    Dutch startup Myriameat is working with two industrial partners to create a hybrid sausage combining conventional and cultivated meat, with no plant-based additives. The project is funded by the European Regional Development Fund (ERDF) and the state of Lower Saxony.

    vegan kitkat discontinued
    Courtesy: Nestlé

    Nestlé, meanwhile, has withdrawn the vegan KitKat from the UK and Ireland, the only markets it was still available in. It means the product has now officially been discontinued.

    Following its acquisition of The Vegetarian Butcher from Unilever, Brazilian meat giant JBS has combined the business with Vivera to form a new entity, called The Vegetarian Butcher Collective.

    the vegetarian butcher unilever
    Courtesy: The Vegetarian Butcher

    Californian vegan restaurant chain Burger Patch has closed its last remaining location in Midtown Sacramento after eight years of operations.

    Protein Industries Canada has announced that Robert Hunter is no longer CEO, six months after he started in the role. The reasons for the decision are undisclosed, but the government’s innovation cluster has launched an expedited search for a new chief.

    better nature tempeh
    Courtesy: Better Nature

    There’s change at the top at UK tempeh maker Better Nature, whose four co-founders are shifting roles. Elin Roberts is now the sole CEO, with former co-CEO Christopher Kong transitioning to board member and advisor next month. Ando Ahnan-Winarno is the COO, taking over from Fabio Rinaldo, who is now the head of supply chain and product development.

    Research, policy and awards

    Israeli cultivated meat firm Aleph Farms has signed onto Peta‘s Eat Without Experiments programme, which helps consumers identify food and drink companies that don’t test on animals.

    lab grown meat environmental impact
    Courtesy: Aleph Farms

    Researchers from Technion – Israel Institute of Technology have developed two technologies to process chickpea protein into edible microcarriers and fibrous scaffolds for minced and thick-cut cultivated meat, respectively.

    The International Organization for Standardization (ISO) has published a first-of-its-kind global standard for plant-based food and ingredient labelling.

    vezlay foods
    Courtesy: Vezlay Foods

    Finally, Indian plant-based meat startup Vezlay Foods has won the Plant-Based Food of the Year 2025 award at the Star International MSME Forum.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Impossible x Joey Chestnut, Billie Eilish & Cinnamon Roll Lattes appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Umami Bioworks Gets EU Registration to Sell Two Cultivated Fish Products for Pet Food

    umami bioworks approval
    4 Mins Read

    Singaporean food tech startup Umami Bioworks has registered two cultivated seafood ingredients for pet food in the EU, and is eyeing a 2026 launch.

    In a year of milestones for the industry, cultivated pet food has landed on another.

    Singapore’s Umami Bioworks, which specialises in cell-cultured seafood, has registered two pet food ingredients with EU authorities, paving the way for commercialisation in the EU.

    While human pet food still remains a fair way off, this is the third startup cleared to sell cultivated pet food in the EU. The two ingredients registered with the EU Feed Materials Register involve cultivated white fish, with one suspended in a liquid nutrient broth.

    They’re classed under the register’s Category 10, which involves fish, aquatic animals and their derivative products. “This marks an important regulatory milestone for us and establishes a clear pathway to market,” Gayathri Mani, product manager at Umami Bioworks, tells Green Queen in an email.

    “We’re already working with partners, and preparing for launches in 2026,” she added, outlining that the development ensures it can now “move forward with the next steps to bring cultivated seafood into real products for pets in Europe”.

    Further, the startup has announced a renewed partnership with California’s Friends & Family Pet Food Company, which earned its own regulatory approval for cultivated pet food in Singapore in June. It comes a year after the two firms first began collaborating, and will entail pilot launches in Singapore, the UK, and the EU.

    Umami Bioworks’ EU registration covers cultivated white fish

    umami bioworks
    Courtesy: Umami Bioworks

    In the EU, companies looking to sell animal-derived ingredients to pet food manufacturers need to meet legal requirements ensuring the ingredients are safe, and register as a user of animal byproducts.

    There’s no pre-market approval process to sell feed ingredients, unlike human food ingredients. This means it isn’t the cultivated pet food ingredients that are subject to registration, but the facility producing these proteins.

    Umami Bioworks’ cultured white fish is derived from a non-GMO cell line and grown in a controlled, antibiotic- and animal-free medium. The second ingredient is the same biomass, but suspended in a liquid nutrient broth. Both are described as sources of omega-3 fatty acids, protein and nutrients for pet food.

    The startup’s pet food exploits go back to 2023, when it partnered with Canada’s Cult Food Science to unveil the Marina Cat brand of cultivated fish treats. “With nearly 90 million European households owning a pet and the region’s pet food market growing at over 5% annually, the appetite for innovation has never been stronger,” the company said.

    Umami Bioworks, which merged with fellow cultivated seafood producer Shiok Meats in 2024, has additionally developed cultured Japanese eel and bluefin tuna for human food use, and is in the early stages of developing a white fish too.

    “Our eel programme is the most advanced, with regulatory filings made in several key markets and production running at pilot scale. We are planning multiple product launch campaigns with our partners and will share more on those campaigns in the near future,” Mani told Green Queen last month.

    Cultivated meat regulation continues to progress in 2025

    lab grown meat approved
    Graphic by Green Queen

    In March, Austrian-American firm BioCraft Pet Nutrition registered its cultivated mouse meat for pet food use in the EU, under the  Category 3 animal byproducts category. Czech startup Bene Meat Technologies was the first to register cultivated pet food as an EU feed material back in 2023, although it did so under the fermentation category instead of as an ABP. It has since filed an application to the US Food and Drug Administration.

    Speaking of which, Cult Food Science has conducted feeding trials in the US in pursuit of regulatory approval for its Noochies! brand.

    Last year, London-based startup Meatly passed stringent inspections from UK regulatory bodies to receive approval for its cultured pet food, which made it onto Pets At Home shelves in a partnership with vegan dog food maker The Pack this spring.

    And as reported by Green Queen, Friends & Family secured approval from Singapore’s Animal & Veterinary Services (AVS) to sell cultivated meat for dogs and cats. It will roll out eight SKUs this autumn.

    It’s not just cultivated pet food that has seen a surge in regulatory progress this year. Four startups making cultivated meat for humans also received some form of approval. Vow got cleared to sell its cultured quail in Australia and New Zealand, following its Singapore green light in 2024.

    Meanwhile, Mission Barns secured the US Department of Agriculture (USDA) green light for its cultured pork fat (its debut tasting event is next week), Believer Meats received a ‘no questions’ letter from the Food and Drug Administration (FDA) for its cultivated chicken, and Wildtype began selling its cultivated salmon after earning the FDA nod (the USDA doesn’t oversee seafood).

    These developments may continue this year, with industry experts hopeful of approvals in Thailand and South Korea by the end of 2025, too.

    The post Umami Bioworks Gets EU Registration to Sell Two Cultivated Fish Products for Pet Food appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Finnish Food Factory Gets $11.8M for Plant-Based Dairy Manufacturing

    finnish food factory
    3 Mins Read

    Finnish Food Factory, a contract manufacturer of plant-based dairy products, has secured €10M ($11.8M) in scale-up funding from Taaleri Bioindustry.

    To support the expansion of Finland’s plant-based dairy industry, Finnish Food Factory has brought in €10M ($11.8M) in fresh funding.

    The investment comes from Taaleri Bioindustry’s Fund I, and will help the contract manufacturing organisation expand its production capacity to drive long-term growth and broader market reach.

    “We are pleased to begin our collaboration with Finnish Food Factory,” said Marjatta Rytömaa, managing director of Taaleri Bioindustry. “With its experienced team, the company has achieved successful growth in both local and international markets while consistently delivering reliable production and value-add to its global customers.”

    Finnish Food Factory producing Fazer’s non-dairy range

    fazer aito
    Courtesy: Fazer

    Founded in 2021, Finnish Food Factory manufactures vegan dairy alternatives at its facility in Kouvola, which employs 55 people.

    Its product range includes non-dairy milks, spoonable yoghurts, vegan creams, protein drinks, sauces, spreads, and meal replacement drinks. It mainly uses Finnish ingredients, with a key focus on oats and peas.

    Finnish Food Factory leverages technology and production methods that ensure long shelf life without compromising the flavour or functionality of the products. Plus, it uses fully recyclable packaging.

    The firm works in tandem with its clients to develop new products and manufacture them on the agreed terms, which include a range of well-established global and Nordic brands, including Fazer.

    In July, Fazer finalised the transfer of its plant-based yoghurt production from its Koria factory to Finnish Food Factory. The move saw its entire Aito range reformulated with new recipes and packaging, which rolled out into stores in August.

    “Finnish Food Factory’s modern production facility and advanced manufacturing methods enable us to produce oat-based gurts of even higher quality,” said Konrad von Otter, VP of plant-based drinks at Fazer Lifestyle Foods.

    Funding success builds on sustained sales growth

    plant based milk factory
    Courtesy: Finnish Food Factory

    “Finnish raw materials – particularly oats – have become a staple in consumers’ diets,” said Tuomas Kukkonen, chair of the board at Finnish Food Factory. “With many years of expertise in plant-based products, the cornerstone of our operations is efficient, innovative and reliable production. We are excited to welcome Taaleri Bioindustry as our growth partner,” he added.

    Taaleri Bioindustry’s Fund I is an Article 9 fund, which covers products that have a primary sustainable investment objective. Through this, the firm is aiming to support the transition from cow’s milk to much more eco-friendly plant-based alternatives.

    The dairy industry, for instance, accounts for around 4% of global emissions (twice as high as the aviation industry). The average oat milk, however, requires 92% less land and water, and generates 71% fewer emissions.

    The investment is an outlier in an otherwise dire fundraising landscape for plant-based companies. In Q2 2025, this sector only raised $127M, and $100M of that came from a debt funding round for Beyond Meat.

    But Finnish Food Factory’s successful raise is built on sustained sales growth. The manufacturer’s turnover has increased more than 11-fold since the start of the pandemic, from €1.2M in 2020 to €13.5M in 2024. It ascribed this to “a broad customer base” and its “ability to deliver high-quality, competitive products efficiently and on schedule”.

    Its efforts to increase adoption of plant-based food will be bolstered by Finland’s new dietary guidelines, which encourage citizens to reduce red and processed meat intake and replace them with plant proteins. They further suggest consuming fortified non-dairy milk and replacing animal fats and tropical oils with plant-based spreads rich in unsaturated fat.

    The post Finnish Food Factory Gets $11.8M for Plant-Based Dairy Manufacturing appeared first on Green Queen.

    This post was originally published on Green Queen.

  • With 700% Rise, Lidl UK Exceeds Plant-Based Meat & Dairy Sales Target

    lidl vegan
    4 Mins Read

    Lidl GB has blown past its target of increasing private-label plant-based sales by 400% by 2025, recording a rise of 694% in the last five years.

    Brits are increasingly interested in plant-based foods, and they’re proving that with their wallets.

    Discount retailer Lidl, already a retail leader of the protein transition, has announced that sales of plant-based meat, dairy and other products under its own-label brands have skyrocketed by 694% between 2020 and 2025.

    This increase not only goes against the grain for vegan food sales in the UK, it also far exceeds Lidl’s own expectations – the retailer had targeted a 400% rise in revenue from these products in this period.

    The success has been driven more by Lidl GB’s traditional plant protein and veg-led offerings than meat alternatives, which it sells under the Vemondo Plant label. In response, the retailer has now introduced a range of new products as part of this lineup.

    Whole-food plant-based sales outpace meat alternatives at Lidl

    lidl vegan range
    Courtesy: Lidl GB

    Lidl’s original target of a 400% sales hike is part of its wider goal to align with the Eat-Lancet Planetary Health Diet’s goal of slashing red meat intake in half by 2050.

    When comparing the top three plant-based products with Lidl’s best-selling meat alternatives, the former items outperform the latter by almost 20%. According to the retailer, this is in line with the demand for wider sources of plant proteins – since the start of the year, it has sold more than 1,400 tonnes of pulses, seeds, and grains.

    The discounter is adapting its offerings to meet these trends. The 20 new products rolled out this week include plant-based mince and burgers, but also marinated tofu, falafels, and vegan tortellini.

    Across the UK, sales of meat alternatives fell by nearly 10% last year, as Brits opted for whole foods like tofu and beans in an era dominated by ultra-processed food (UPF) concerns, leading even meat alternative makers to develop whole-food options. Plant-based milk also saw a 2% decline in sales – but these products are still bought by a third of UK households.

    At the same time, 9% of Brits are either vegan, vegetarian or pescatarian, and another 31% identify as flexitarians. And half of them want to further change their diets by either eating less meat and dairy (33%) and/or more plant-based foods (38%).

    In fact, as of May, 65% of Brits had tried at least one plant-based product in the preceding 12 months, with vegetable-based meals and whole plants being the most popular foods, followed by milk and meat alternatives.

    The shift away from animal proteins is driven primarily by cost pressures and health worries (cited by a quarter of Brits) – private-label offerings that put nutrition first can deliver on both fronts. Lidl’s new Vemondo Plant products start at £1.49, and the supermarket aims to get all of them certified by The Vegetarian Society.

    Lidl strengthens leadership in protein transition

    lidl vemondo
    Courtesy: Lidl GB

    Lidl’s sales success builds on its initiative to expand the number of vegan products it offers. The company has pledged to increase the share of plant-based food it sells globally by 20% by the end of the decade.

    And in the UK, it aims to have 25% of all protein sales come from plant-based sources by 2030, rising from 14% in 2021. It is also looking to double the revenue share of non-dairy products from a baseline of 6.4% in 2021.

    “Surpassing our 2025 meat-free and milk-alternative sales target marks a significant milestone in our wider healthy and sustainable diets agenda and supports our long-term goal of aligning with the Planetary Health Diet by 2050, a vital lever in the net-zero transition,” said Amali Bunter, head of responsible sourcing and ethical trade at Lidl GB.

    “We’re proud to be leading the industry with our protein transition goal of ensuring that plant-based protein sales (by tonnage) account for 25% of our total protein sales by 2030,” she added.

    “Alongside this, we are continuing to work closely with our farming partners on the sustainability credentials of our animal-based protein products, providing our customers with a full offering of sustainable choices when they visit our stores.”

    Last month, Lidl also rolled out a new Live Well label, which will feature on the packaging of private-label products that align with the Planetary Health Diet. Some of the criteria include the presence of at least one plant protein or whole-grain ingredient, fully recyclable packaging where possible, and being a source of fibre.

    The logo is encased in a green-coloured bean, a nod to experts’ call to “make beans more appetising”. A Food Foundation report last year found that beans and grains are, on average, the strongest-performing foods on sustainability, nutrition and price fronts.

    Lidl’s playbook for elevating plant-based sales could serve as inspiration for its competitors, which have struggled to keep up with their own targets. The UK’s largest retailer, Tesco, said it is unlikely to reach its goal of increasing meat alternative sales by 300% by 2025 (from a 2012 baseline) – instead, it is now focusing on whole-food plant-based options, with vegetable-led foods now making up 40% of its plant-based sales.

    The post With 700% Rise, Lidl UK Exceeds Plant-Based Meat & Dairy Sales Target appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Vegan Finest Foods: Dutch Plant-Based Meat Brand Goes Bankrupt, Eyes Rescue Deal

    vegan zeastar
    4 Mins Read

    Dutch startup Vegan Finest Foods, which makes plant-based seafood, meat and sauces, has declared bankruptcy, citing softening demand and post-Covid difficulties.

    Vegan Finest Foods, the company behind brands like Vegan Zeastar and Beastie Plants, has become the latest casualty in the plant-based meat industry.

    The Dutch startup has been declared bankrupt by a court six years after it first burst onto the scene, with its owners and insolvency firm working to find solutions that can keep its brands on the market.

    “We are investigating the cause of the bankruptcy. According to the directors, this is due to several factors, including a decline in market interest in alternative plant-based products and the aftermath of the Covid-19 pandemic,” said the bankruptcy trustee of Fyrm Advocaten, according to AD.

    Vegan Finest Foods fell victim to post-pandemic struggles

    vegan sushi
    Courtesy: Vegan Finest Foods

    Vegan Finest Foods was founded in 2019 in partnership with Dutch restaurant chain Vegan Junkfood Bar. It rose to popularity after a video of one of its initial products went viral, and the brand quickly found its way into supermarkets and eateries both in the Netherlands and overseas.

    Its products have been sold in the UK, Spain, Germany, the US, Canada and Australia. It’s best known for its flagship Vegan Zeastar brand, which sells an extensive range of seafood alternatives. These span tuna flakes, calamari, breaded cod, shrimp, king crab, tuna and salmon sashimi, crab cakes, and sushi rolls.

    On the other hand, the Beastie Plants line is focused on plant-based analogues of land animals. Think bacon, chicken wings, burgers, shawarma, and bitterbal.

    Vegan Finest Foods also sells a five-strong line of egg- and dairy-free sauces under the Vegan Junkstar brand, such as sushi mayo, remoulade, and truffle, garlic, and Cheddar cheese sauces.

    Early signs of trouble for the startup came during the Covid-19 pandemic, which brought about its first significant financial setback. Stores were buying less product, which meant it had an overload of inventory languishing in the factory.

    These issues were compounded by the slowdown in sales of plant-based meat and seafood. Though they make up the largest share of vegan food sold in the Netherlands, retail revenues fell by 7% in 2024. Things were even worse in North America, where sales of vegan meat alternatives slimmed by 9.5%.

    Alternative protein faces a sea of headwinds

    vegan finest foods
    Courtesy: Vegan Finest Foods

    When asked by AD to comment on the bankruptcy, co-founder Rosella D’Angeli said: “It’s still too painful to talk about.”

    The trustee of the company is evaluating potential options for a restart of the business, with a sale remaining a realistic possibility. “Anyone interested in the business operations and inventory can contact me,” said D’Angeli.

    Building and sustaining a food tech startup in the current landscape is far from easy, but alternative seafood is an especially unforgiving category. Seafood analogues make up just 1% of both the plant-based meat market and the overall seafood industry. Despite consumers viewing fish as a healthier, more sustainable alternative to other meats, plant-based versions can still be lacking in protein and omega-3s.

    For Robin Simsa, founder of Austria’s Revo Foods, consumers have no inherent desire to switch to fish-free seafood or think they “really need an alternative”. “The plant-based industry had a dogma that if you replicate meat 100%, consumers will come, and I don’t think this is true anymore,” he told Green Queen in April, shortly before his mycoprotein startup diversified from seafood analogues to standalone proteins.

    Over the last year, several alternative seafood startups have reached the end of the road. In France, plant-based seafood startup Olala! ceased operations in March, and Waginengen-based cultivated fish fat player Upstream Foods shut down last month. Meanwhile, in the US, vegan sushi chain Planta filed for bankruptcy this summer.

    Closures have become increasingly common in the alternative protein sector. In the last couple of weeks, a host of producers have made similar announcements. Scottish oat milk liqueur maker Beastly Brews has gone into insolvency, English cell culture tech firm CellRev has also called it quits, and legacy plant-based meat brand Yves Veggie Cuisine has been discontinued by owner Hain Celestial.

    The post Vegan Finest Foods: Dutch Plant-Based Meat Brand Goes Bankrupt, Eyes Rescue Deal appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Taiwanese Legislators Call for Inclusion of Plant-Based Meat in School Meals

    taiwan plant based meat
    4 Mins Read

    Legislators and civil society groups in Taiwan are calling on the government to reform its school lunch programme, which they say stigmatises plant-based meat as processed food.

    Taiwan’s school meal programme must be reformed to address “long-standing issues” inhibiting the adoption of plant-based meals, including the unfair treatment of processed meat alternatives, according to a coalition of legislators and non-profit groups.

    Politicians Chen Gau-tzu and Liu Shu-pin are leading the call for School Veggie Day 2.0, an effort to diversify low-carbon plant protein options for schoolchildren.

    They outlined the need for systemic reforms to the Rules for School Lunch Contents and Nutrients, urging the Ministry of Education to address issues like poorly designed menus, unappealing taste, and excessive food waste.

    The group also called out the “double standards” around the classification of processed meat and plant-based analogues. While both categories are internationally considered UPFs, Taiwan’s school lunch standards allow ham, hot dogs and bacon to be served once a week, but discourage the availability of vegan alternatives, labelling them “overly processed”.

    Schoolchildren unhappy with existing plant-based meals

    taiwan vegan
    Courtesy: V Good Word

    Chen said low-carbon dietary education must be a cornerstone of Taiwan’s net-zero transition, but the current approach has backfired because poorly prepared meals have deterred students from trying plant-based meals.

    At a news conference, Tseng Yu-ting, the mother of a junior-high student, said: “I found that leftovers at the school surged [on Meatless Monday] because the food tasted awful, and that the weekly Meatless Monday gradually became a monthly practice.”

    She added that most campus meals are lacto-ovo vegetarian, with few to no vegan options, forcing children like hers to rely on daily meal deliveries from home. These students not only face dietary restrictions, but often unfriendly treatment from teachers or peers.

    This reflects neglect from both schools and caterers, denying students the basic right to eat comfortably at school, argued Tseng. She pointed out that when her child brought homemade vegan meals, their classmates often found them appealing, showcasing the appeal of well-prepared plant-based food.

    She urged the education ministry to set up a feedback system for parents, students, and teachers to ensure that school meals are not only healthy and tasty, but also foster a welcoming, sustainable food culture.

    Chen, a member of the Legislative Yuan, concurred that the government must improve the taste and nutritional value of plant-based meals.

    Government Watch Alliance convener Chen Jiau-hua, meanwhile, cited IPCC data on the potential of plant-based diets to mitigate climate change and boost food security and public health. She said school lunches should include more plant-based protein options, including meat alternatives.

    Further, she recommended that the education ministry and local governments create recipe improvement and food waste reduction programmes, pointing to successful models in Taichung and Tainan, where a meat-free day per week has been incorporated into local school lunch regulations.

    Plant-based meats need a level playing field

    meat free monday taiwan
    Courtesy: V Good Word

    Liu, from the People’s Party, noted how the 2010 policy to encourage schools to introduce a policy for one meat-free day a week was only implemented by 55% of institutions by 2020.

    He asked the government to diversify plant protein options in schools, including nuts, soy products, beans and meat alternatives, while also integrating food education with environmental awareness. Nutritionists and chefs should also collaborate to design innovative, student-friendly vegan meals.

    The call for more plant protein options is directly in response to the classification of meat alternatives as too processed. These products have been hit with this tag globally, which has led to a perception that they’re unhealthy, despite nutrition experts warning that some UPFs are good for you, and plant-based meats low in salt, saturated fat and sodium are among them.

    The World Health Organization has classed processed meats as carcinogenic, but they still appear on lunch trays in Taiwan’s schools. Chang You-chuan, who leads the Sustainable Healthy Diets Research Institute, urged the government to revise its guidelines, ensure fair standards, and train school chefs in enhanced plant-based catering.

    He also advocated for the inclusion of non-dairy milks to diversify school meals and amplify their appeal, with the aim of raising participation in School Veggie Days from 50% to 90%.

    Meat Free Monday Taiwan secretary-general Chang Chia-pei suggested young people in the country consume excessive amounts of red meat, owing to a misperception that “meat equals health”. A Harvard University study last year linked red meat intake to heart disease, noting that eating higher amounts of plant proteins can lower the chances of cardiovascular and coronary heart disease by up to 28% and 36%, respectively.

    This is why she urged the education ministry to follow international trends and incorporate plant proteins into school lunches. A host of countries have advocated for plant-forward diets in their national dietary guidelines, and following a recent meeting between government and civil society officials, Taiwan may soon adopt a national plant-based strategy inspired by Denmark.

    The post Taiwanese Legislators Call for Inclusion of Plant-Based Meat in School Meals appeared first on Green Queen.

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  • UK Cultivated Meat Tech Firm CellRev Calls It Quits, Citing Funding Woes

    cellrev administration
    4 Mins Read

    CellRev, a Newcastle-based bioprocessor of cell culture technologies, has ceased trading and appointed administrators to sell its assets.

    UK biotech firm CellulaREvolution (CellRev), an enzyme technology specialist for the cultivated meat, regenerative medicine and vaccine sectors, has gone into administration.

    “We couldn’t deliver commercial milestones fast enough to secure Series A investment. The bar is higher than anyone (in 2021) could have foreseen,” said CEO Chris Green.

    CellRev brought in Ed Connell and Mike Kienlen from advisory firm Armstrong Watson as administrators on August 12. “Following their appointment, the joint administrators have made all staff redundant and are working with their agents, Hilco Valuation Services, in relation to realising the assets of the company,” a spokesperson for Armstrong Watson said.

    CellRev’s partnership with BSF Enterprise was abandoned last year

    cellrev administration
    Courtesy: CellRev

    CellRev spun out from Newcastle University in 2018 with a breakthrough novel enzymatic process that overcame longstanding bottlenecks in bioprocessing. It aimed to optimise cell manufacturing with reagents, addressing the industry’s scalability, quality and cost barriers.

    The company sought to tackle the manufacturing challenges in the cultivated meat industry to help change consumption habits, and produce tissues for clinical trials to speed up the development of life-saving treatments. It served a global customer base of biopharma, vaccine producers, regenerative medicine developers, and cultivated meat startups, supplying them with high-value media additives in trial and production volumes.

    Its flagship product, AggreGuard, is a specialist enzyme blend that stops cells from clumping together during production, which helps increase yields, improve quality, and reduce waste, without slowing cell growth.

    And Continuase is its continuous cell manufacturing enzyme solution, which enables extended production runs and reduces downtime to offer step-change improvements in efficiency and cost-effectiveness for large-scale manufacturing.

    Over the years, CellRev has secured multiple rounds of investment. It closed a £1.2M seed round in 2021, followed by another £1.75M raise a year later. In 2023, the firm brought in £1.4M (supported by the European Regional Development Fund), and secured a £330,000 grant from national innovation agency Innovate UK.

    In December 2023, CellRev partnered with BSF Enterprise (parent company of cellular agriculture startup 3D Bio-Tissues) to launch a joint venture, Cultivated Meat Technologies Limited, to mass-produce cultivated meat in a cost-effective manner.

    The entity set out to secure licensing agreements with meat producers who could help provide capital, production expertise and supply chain relationships. It was working on producing cultivated meat fillets as a proof of concept.

    Late last year, BSF abandoned the joint venture, retaining full ownership and instead focusing on different ways to produce cultivated meat with major British and European food processors.

    CellRev pivoted away from under-the-pump cultivated meat sector

    lab grown meat funding
    Courtesy: CellRev

    While CellRev developed an industry-first cell production platform, filed three patent families, and secured initial strategic partnerships to launch products, its target market was “hit unbelievably hard by industry shifts” starting in late 2022, according to Green.

    He explained that the startup pivoted in a major way, stripping back to a reagents-only model and focusing solely on the life sciences opportunity. CellRev settled on vaccines as its target, secured commercial partnerships and began conducting pilots. It also signed deals to develop a cell and gene therapy product range, secured its first pharma evaluation, and set up distributors.

    “It wasn’t enough,” said Green. “We are still adamant that what CellRev set out to do is transformative and very much needed; however, we ran out of time.”

    Now, the administrators are aiming to sell off the company’s assets, including the CellRev brand, the AggreGuard and Continuase products, its trademarks, patent applications, website and domain name, as well as tangible assets like centrifuges, bioreactors and microscopes.

    The Newcastle University spinout is the latest example highlighting the hurdles facing the cultivated meat industry, with investors losing faith, governments attempting to restrict these products, and consumers continuing to be sceptical.

    Cultivated meat witnessed a 40% decline in funding in 2024, securing only $139M, its lowest annual total since 2019. In fact, between 2022 and 2024, this sector cumulatively raised less money than it did in 2021 alone. This year has been even bleaker, with companies in this space receiving just $35M in the first six months.

    It has resulted in startups either running out of cash or pivoting their strategies completely, much like CellRev had done. Last year, SciFi Foods wound down after facing fundraising difficulties, while in July, insect farming company FlyBlast declared bankruptcy and blamed its strategy of targeting the cultivated meat sector.

    And this month, UK startup Uncommon Bio sold off its cultivated meat assets separately to Meatable and Vow, turning its attention to therapeutics with an initial focus on severe lung diseases like idiopathic pulmonary fibrosis.

    The post UK Cultivated Meat Tech Firm CellRev Calls It Quits, Citing Funding Woes appeared first on Green Queen.

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  • Legacy Plant Protein Brand Yves Veggie Cuisine is Being Discontinued – and People are Mad

    5 Mins Read

    Yves Veggie Cuisine, a 40-year-old Canadian meat-free brand, is being taken off shelves by owner Hain Celestial, sparking furore on social media.

    After four decades in operation, a fan-favourite brand of plant-based meat is being discontinued, leaving scores of consumers outraged.

    Canada’s Yves Veggie Cuisine, which defined the earliest wave of meat alternatives and once made it onto the McDonald’s menu, has become the latest casualty in the vegan food sector.

    The brand quietly announced the decision in response to an Instagram comment asking about its expansion plans, prompting heavy backlash from users against its parent company, Hain Celestial Group – partly due to the way it handled the announcement.

    “We want to let you know that we’ve made the difficult decision to discontinue the Yves Brand. This wasn’t a decision we made lightly – it was made after careful consideration of how we can best focus our efforts to ensure long-term growth across our brand portfolio,” the Yves Veggie Cuisine account said on the social media platform.

    “We understand your disappointment, and we truly appreciate your loyalty over the years. While we currently do not offer a comparable meat-free brand, we invite you to explore the wide variety of our other trusted better-for-you products available – you may discover something new that meets your needs and preferences.”

    How Yves Veggie Cuisine went from industry leader to discontinuation

    yves veggie
    Courtesy: Yves Veggie Cuisine

    Yves Veggie Cuisine was established in 1985 by plant-based industry pioneer Yves Potvin, who envisioned its products as healthy alternatives to meaty fast food, starting with a vegetarian hot dog.

    It was one of the first commercially available plant-based meat brands available in North America, and achieved mainstream success quickly. At the turn of the century, its annual revenue reached $35M, and a year later, Potvin secured an exit via a sale to Hain Celestial (reportedly for $54M).

    The entrepreneur then went on to found another seminal meat-free brand, Gardein, which he sold to Pinnacle Foods in 2014 (which itself became a Conagra subsidiary in 2018). In his third act, Potvin is innovating in the world of alternative seafood with Konscious Foods, which makes frozen vegan sushi, onigiri and poke bowls.

    Meanwhile, as part of Hain Celestial, Yves Veggie Cuisine began supplying its soy-based burgers to McDonald’s in a test run for a McVeggie Burger in hundreds of Southern California stores.

    Its current lineup includes a range of vegan nuggets and tenders, a range of burgers and minced meat, hot dogs and sausages, and deli slices like bologna, ham, turkey, salami and pepperoni.

    Until 2023, things were going well for Yves Veggie Cuisine financially. Its market share in Canada rose by 2.7% in the frozen category and 0.7% in the fresh department in the first quarter of the financial year, despite what Hain Celestial described as “softness” in the category.

    “As we see consolidation in this category, consumers are returning to leading brands in this space,” former CEO Wendy Davidson said at the time. “We continue to believe in the long-term growth potential of the global meat-free category as consumers are seeking veg-forward, flexitarian and vegetarian options that deliver on taste and convenience.”

    But as witnessed across the meatless sector, the tides turned quickly in 2024, with Hain Celestial ascribing the 5% year-on-year decline in net sales for its Meal Prep division in Q4 to “softness in meat-free”, across both Yves Veggie Cuisine in North America and its Linda McCartney brand in the UK.

    Fans make anger clear over Hain Celestial decision

    yves veggie cuisine discontinued
    Courtesy: Yves Veggie Cuisine

    Yves Veggie Cuisine has been revered by consumers for its cultural impact on plant-based eating, with many noting that it was Yves Veggie Cuisine that introduced them to the vegan diet. Meanwhile, as one of the longest-standing meat-free businesses, it has been a symbol of the industry’s success.

    Now, the brand is being taken off the market. It revealed the development on its most recent Instagram post, which was met with frustration and disappointment. Many commenters asked Hain Celestial to reconsider, noting that their families relied on its range, and a few suggested a boycott against the company.

    “I have been buying Yves for well over 20 years, and to discontinue Yves to strengthen your ‘portfolio’ while encouraging vegans and vegetarians to consume your other products that contradict their beliefs is tone deaf,” one user wrote.

    Another said: “Unfortunately, with this choice, you are instead damaging your brand reputation and consumer trust. You are leaving a huge gap in the market, and making it much harder for vegetarians and vegans to access affordable meat alternatives, especially in rural areas. I hope that you enable someone else to purchase the rights and continue to make some of these products.”

    But for anyone following the market recently, the news should come as little surprise. Several companies have scaled back their plant-based meat offerings, including the largest in the sector, Nestlé. Many others have run out of road and ceased trading, or have been acquired (often out of bankruptcy) by another firm.

    Yves Veggie Cuisine is also not the only legacy producer to suffer this fate. Atlantic Natural Foods, the 135-year-old company behind the Loma Linda and Tuno brands, recently filed for bankruptcy, before selling those brands to Filipino giant Century Pacific Food for less than $10M. It has closed its US facility, and the products will now target Seventh-day Adventists in the Philippines.

    These challenges have come as sales of plant-based meat contract in North America – revenues were down by 9.5% from 2023 to 2024, reaching $1.9B. Overall, the market for vegan meat and dairy alternatives declined by 7.6% to $7.3B in the region last year.

    But despite the downturn, the plant-based sector in Canada has been recognised as “central to the country’s broader food tech ecosystem”, representing a quarter of all domestic food tech companies and garnering 12% of the industry’s total funding.

    Will Yves Veggie Cuisine continue to lead that ecosystem through a sale, or is this the end of the line for the meat-free pioneer?

    The post Legacy Plant Protein Brand Yves Veggie Cuisine is Being Discontinued – and People are Mad appeared first on Green Queen.

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  • Panther M*lk: Dairy-Free Liqueur Maker From Dragons’ Den Shuts Down

    panther milk
    4 Mins Read

    Scottish startup Beastly Brews, which produced the oat milk liqueur Panther M*lk, has ceased trading after two supermarket listings fell through.

    Three years after appearing on Dragons’ Den, the Glasgow-based producer of Panther M*lk, a line of oat milk liqueurs, has fallen into liquidation.

    Beastly Brews has appointed Donald McKinnon accountancy firm WBG as its provisional liquidator last month, while all seven staff members have been made redundant.

    “It is sad to see the demise of such an innovative drinks company with such great potential,” said McKinnon. “The company still holds stock, amounting to around 17,400 of bottles of varying flavours, and we are currently exploring opportunities to dispose of this stock to interested parties.”

    How Panther M*lk achieved major growth

    panther milk dragons den
    Courtesy: BBC

    The brainchild of Paul Crawford, Beastly Brews revived a Spanish dive bar classic with a plant-based twist. It was inspired by the founder’s trip to a hidden bar in Barcelona in the mid-2010s, where he first sampled Leche de Pantera, a cocktail comprising gin, condensed milk and cinnamon that dated back to the 1920s.

    Crawford opened the Panther Milk Bar in Glasgow in 2015, but what was initially meant to be a pop-up turned into a permanent weekend fixture for four-and-a-half years. It closed in 2020 after the main bar it was housed in changed hands, but the success of the Spanish-inspired tipple convinced him to bottle it up.

    He launched Panth*r Milk under his Beastly Brews company in 2020, with one key recipe change: the sweetened condensed milk was out, oat milk was in. The change was made to appeal to a wider range of consumers.

    To secure some capital, Crawford went on Dragons’ Den in 2022, asking for £50,000 in exchange for 7.5% of his company. He ended up with a deal with Deborah Meaden (who follows a vegan diet) – she initially asked for 30% of the business, but agreed on 25%. However, as is common with many deals on the show, the investment promise fell through.

    Still, the Dragons’ Den appearance gave Panther M*lk national recognition, and the company gradually expanded its operations. It sold the oat milk liqueur online on its website and Amazon, and at Asda and the Co-op. It also appeared at a number of festivals across the UK.

    The firm’s flavour offerings evolved over the years, with the latest lineup including Crema, Rosa, Café and Menta. It additionally launched a Dirty Banana hard milkshake. And last year, it refreshed its packaging from clear glass bottles to matte black ones, while also giving its logo a makeover.

    In fact, the company experienced significant growth, increasing its on- and off-trade distribution points from 100 to 600 in 2024. It teased major expansion plans for 2025, with sights set on more UK retailers and an entry into Germany and Spain. And between October last year and this May, it generated a turnover of around £175,000.

    Abandoned supermarket deals drove the firm’s liquidation

    vegan cream liqueur
    Courtesy: Beastly Brews

    Now, it seems the expansion strategy is why Beastly Brews ran into trouble. “We had invested in the production of stock in advance with the intention of supplying to Tesco and Sainsbury’s, but both arrangements fell through, leaving us with too much stock, the cost of production to account for, and, ultimately, cashflow difficulties as we sought to offset the stock, resulting in this unfortunate liquidation,” Crawford said.

    Its website was exhibiting problems in July, and an automated email at the time said: “It is with a heavy heart that Panther M*lk has ceased trading on Friday 18th July due to financial difficulties.”

    Sales of plant-based milk and drinks in the UK dipped by 2% in 2024. That said, they were bought by a third of households. And oat milk continues to remain popular: its volumes remained steady between 2023 and 2024, and it accounted for half of the segment’s sales last year.

    At the same time, Brits are drinking less, with one in five saying they don’t partake at all. Over a third (38%) are now consuming low- or no-alcohol drinks at least occasionally, and they’re more popular among young generations.

    These trends highlight the opportunity for brands like Panther M*lk, and Crawford himself has alluded to this. “The landscape of the drinks industry has evolved significantly since we started. Consumers are more health-conscious and environmentally aware, and Panther M*lk sits comfortably within these trends as a lower ABV, plant-based option,” he said last year.

    It’s an unfortunate and unexpected end for Crawford and Beastly Brews, but it’s a fate that has befallen many of his plant-based counterparts recently. In the UK alone, pea milk brand Mighty Drinks fell into administration this summer, before being rescued by Cypriot firm The Mighty Kitchen. Meanwhile, ready meal startup Allplants went bankrupt last year, with Plants and Grubby buying off its assets.

    The post Panther M*lk: Dairy-Free Liqueur Maker From Dragons’ Den Shuts Down appeared first on Green Queen.

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  • Novameat Leans Into Clean-Label Demand with Plant-Based Pulled Pork & Lamb

    novameat
    5 Mins Read

    Spanish firm Novameat has expanded its line of pulled plant-based meats with clean-label pork and lamb alternatives for foodservice.

    A year after securing $19.2M in Series A funding, Novameat has introduced two new meat alternatives that meet consumer demand for clean-label formulations and improved texture.

    The Barcelona-based startup has added lamb and pork to its signature pulled meat lineup, joining beef and chicken to round out the range. They will be available to foodservice partners, distributors and manufacturers from September 1.

    The launch comes just as Spanish consumers actively look to cut back on animal proteins. But at the same time, vegan alternatives face a threat from the ultra-processed food (UPF) discourse, a fact Novameat looks to address with its recipes.

    plant based pork
    Courtesy: Novameat

    Pulled pork and lamb nail texture with minimal ingredients

    The Pulled Lamb Style product is designed to take aim at a market with few competitors, but with a clean-label twist. It contains just six ingredients: water, pea protein, sunflower oil, seaweed extract, vinegar, and a plant-derived flavouring blend.

    The startup said the lamb represents a “significant R&D breakthrough”, as its distinct flavour and delicate mouthfeel are hard to replicate. It can be used in traditional applications like slow-roasted dishes, tagine, and gyros, and contains 19g of protein and 3.5g of fibre per 100g.

    The plant-based pulled pork, meanwhile, enters a much more crowded market. But Novameat is looking to differentiate itself with the shredded format, which helps mimic the “juicy, fibrous texture” of the meat. It works as a star ingredient in a range of dishes, from barbecues and burritos to bowls and baos.

    This alternative is made from the same base of water, pea protein, sunflower oil, seaweed extract and vinegar, with added natural aromas, carrot and radish concentrates, and malted barley extract. It boasts 19.4g of protein and 3.3g of fibre per 100g.

    Both products are free from soy and gluten and require “no complex additives”, the company said, positioning each innovation as an “inclusive protein source for everyone”.

    They also key into a major consumer pain point. Globally, the texture of plant-based meats is as important as their conventional counterparts for 75% of consumers, but only about 60% are actually satisfied with it.

    This is thanks to Novameat’s MicroForce technology, which uses standard food industry equipment with some patented tweaks to achieve the same fibrous texture as 3D printing, but on a much bigger scale.

    “Our proprietary technology allows us to avoid complex additives like methylcellulose and carrageenan, which manufacturers commonly use for texture,” Novameat founder and CEO Giuseppe Scionti told Green Queen. “This is a major breakthrough, as consumers are now more conscious than ever about what they’re eating and are looking for a short list of natural, recognisable ingredients.”

    vegan lamb
    Courtesy: Novameat

    Novameat bets on Spain’s shifting protein preferences

    “By expanding our pulled category with two new, less common plant-based meats, we are providing a toolkit for chefs to explore a lot further than before,” said Scionti. “These products are a testament to our commitment to relentless innovation and a promise that the plant-based future doesn’t have to compromise on taste, texture, or culinary experience.”

    Novameat’s pulled meat alternatives will appeal to Europeans deterred by the UPF tag, which has led many to think that plant-based meat is unhealthy, despite experts warning that the level of processing doesn’t define a food’s nutritional credentials. In fact, leading health organisations have suggested that vegan meat analogues are part of the good-for-you UPF subset.

    Still, two in five Europeans are actively avoiding processed foods, and 60% would like to do so in the future, according to a survey of nearly 20,000 consumers this year.

    For many consumers, the ingredient list is an indicator of a product’s processing level, although there is no defined definition of ‘clean label’. Research shows that two in three Europeans reconsider their purchases based on ingredient lists, with 60% of Spaniards finding it important to understand the origin of the ingredients.

    Novameat will benefit from the relatively short and clean ingredient labels of its pulled pork and lamb, aided by Spain’s waning appetite for meat. A recent poll suggested that four in five consumers have either cut their meat consumption, thought about doing so, or are willing to consider it.

    This is despite two in five Spaniards (39%) increasing their protein intake last year. Encouragingly for plant-based companies, 35% of them upped their consumption of protein through vegan food.

    The main driver of meat reduction is health, as cited by 42% of people who have already cut back, and 41% who are mulling the change. Meanwhile, nearly half of the respondents believe vegan diets are better for the planet and their wallets, and 43% find them healthier.

    novameat pork
    Courtesy: Novameat

    These findings chime with another poll conducted by the country’s plant-based meat leader, Heura, last year, where 86% of Spaniards said they’d eat more plant-based meat if it offered nutritional and taste parity to animal proteins, alongside a lower environmental impact.

    Novameat, which also sells products in the UK and the Netherlands, has been scaling up production both at its Barcelona facility and through manufacturing partnerships. Its products have appeared at Disfrutar, a three-Michelin-starred restaurant voted the world’s best last year. It will hope to impress more foodservice operators and consumers with the latest innovations.

    “The fantastic feedback we have received on our new product range in the UK, Spain and the Netherlands has given us the confidence to roll out our launch into new regions in Europe, including France, Italy, and Germany,” chief commercial officer John Gray told Green Queen. “Our goal is to build solid foundations in these markets, collaborating to grow sales in both the foodservice and retail trade channels.”

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  • Future Food Quick Bites: Greggs Steak Bake, Coco Gauff Smoothie & Vegan Dog Treats

    greggs vegan steak bake
    6 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Greggs’s vegan steak bake return, Savor’s carbon-based butter launch, and Coco Gauff’s Naked Smoothie collab.

    New products and launches

    British bakery chain Greggs has brought back its Vegan Steak Bake, now called Vegan Lattice (Steak-Free) and available in select stores for £2.10.

    Italian vegan startup Bridge Foods has launched two dairy-free Biogurt products at Esselunga and Alì in peach and coffee flavours, and a liquid vegan egg called VegEgg at Unicoop Firenze, both under its ViaMia brand.

    Israeli 3D-printed meat producer Redefine Meat has rolled out its Flank Steak as a refrigerated product in Coop stores in Switzerland.

    German startup BettaF!sh has expanded into Portugal with its canned vegan Tu-Nah, which is now available at select Continente locations.

    bettafish tunah
    Courtesy: BettaF!sh

    In Australia, burger chain Grill’d has collaborated with Beyond Meat to introduce the latest version of its plant-based burger, called Beyond IV.

    Fellow Aussie fast-food chain Zambrero has added Fable Food Co‘s Pulled Mushrooms to the menu of over 300 of its restaurants across the country.

    zambrero vegan
    Courtesy: Fable Food Co/Zambrero

    After being laid off from US vegan sushi chain Planta, which filed for bankruptcy in May, chef-couple Gabriel Lopez and Erica Marie Denis have started 2TheRootss, a plant-based private chef service in Miami.

    In Brooklyn, New York, Impossible Foods held a pop-up at Rinsed Out Laundromat, where hundreds of attendees got a taste of its burger and nuggets.

    impossible burger new york
    Courtesy: Impossible Foods

    New York-based dairy-free cheesemaker Rind has launched Vegan Bleu Crumbles, which uses spirulina and roqueforti cultures. The product will be available for $5 per 4oz container.

    US plant-based dairy firm Tofutti has developed a tzatziki sauce using its Better Than Sour Cream offering, in partnership with vegan restaurant group Greens and Grains. It will be available at the latter’s 10 locations, and as a branded product for retail in the future.

    umyum butter
    Courtesy: Umyum

    Speaking of non-dairy innovations, Canadian startup Umyum has brought its soft cashew-based cheeses (in Ca’atar & Spices, Chutney & Saffron, and Coffee & Pepper flavours), camembert, and butters (in Salted, Truffle, Herb, and Slow-Roasted Garlic variants) to the US. They’re currently available at select retailers, including Bristol Farms, Town & Country Foods, and Chuck’s Fresh Markets.

    Chicago eatery Alina, the longest three-Michelin-starred eatery in the US, served Aqua Cultured Foods‘s fermentation-derived tuna at its 20th anniversary pop-up residency at The Maybourne Beverly Hills (July 22 to August 16) as part of a vegetarian alternative to Wagyu.

    sunday supper singles
    Courtesy: Sunday Supper

    Also in the US, Sunday Supper has introduced The Singles, a range of vegan Italian entrées in single-serve portions. These include an Italian Sausage Lasagna, Three Cheeses Lasagna, Fusi alla Vodka, and Eggplant Parm, which use products from Elmhurst 1925 and Abbot’s. They will be available at various retailers across the US.

    Californian food tech startup Savor is launching its carbon-derived butter as part of chocolate bonbons at One65 Patisserie & Boutique in San Francisco.

    savor butter one65
    Courtesy: Savor/One65

    Meanwhile, Daily Harvest, now owned by Chobani, has added Strawberry Banana and Tropical Greens flavours to its GLP-1 supporting smoothie lineup. It partnered with US tennis Sloane Stephens‘s Doc & Glo brand to promote the range earlier this year.

    In more tennis-related smoothie news, Naked Smoothies has teamed up with Coco Gauff to create a Protein Pineapple Orange Smoothie, which is available at select stores in the US.

    coco gauff smoothie
    Courtesy: Naked Smoothies

    California’s Virtuous Vittles has unveiled Bountiful Land, a line of shelf-stable plant-based meals for dogs, featuring morels in gravy. They were first debuted at Superzoo 2025.

    Similarly, vegan pet nutrition brand PawCo Foods has launched Magic Cookie, a line of functional dog biscuits to target five health metrics: gut wellness, heart health, joint mobility, skin and coat vitality, and everyday wellness.

    pawco vegan dog food
    Courtesy: PawCo

    And in India, Bangalorean coffee shop Maverick & Farmer Coffee has joined forces with plant-based milk startup Alt Co to launch the Vegan on Wednesdays initiative, offering the latter’s oat milk with zero surcharge alongside a specially curated plant-based food menu.

    Company and finance developments

    Amid its business restructuring, German plant-based holding company Veganz Group has announced that it would change its name to Planethic Group.

    blue farm oat milk
    Courtesy: Blue Farm

    Berlin-based powdered oat milk startup Blue Farm has raised €1.33M ($1.55M) in a crowdfunding campaign on Invesdor, at a pre-money valuation of €14M ($16.4M).

    Phytolon, a startup that uses precision fermentation to create alternatives to synthetic food colours, has secured an investment from Colorcon Ventures, the corporate VC fund of Colorcon.

    phytolon funding
    Courtesy: Phytolon

    Swedish startup Seaqure Labs has raised over five million kronor ($520,000) for its mycoprotein ingredient to replace soy and fishmeal in aquaculture feed.

    UK molecular farming firm Bright Biotech has been awarded a £1.2M grant from the UK government’s Advanced Research and Invention Agency. The Phase One funding will enable the company to apply its advanced chloroplast technology to develop more productive, resilient and sustainable plants.

    forager project
    Courtesy: The Forager Project

    US dairy-free brand The Forager Project has kicked off The Cashew Project, a multi-year initiative to support cashew farming in the Ivory Coast. It will entail organic farming training, financial literacy programmes, and sustainable agricultural practices that benefit local farmers.

    A week after closing a $31M Series A round, California’s The Better Meat Co has added Pamela Marrone, a 2025 inductee of the National Inventors Hall of Fame, to its board of directors.

    better meat co
    Courtesy: The Better Meat Co

    Fermentation startup MycoTechnology has appointed former Coca-Cola, Kraft Heinz and Abbott Nutrition executive Robert Scott as a board member.

    Research, education and awards

    Nutrition and public health organisation Balanced has teamed up with Humane World for Animals‘s Forward Food Collaborative to offer a free online plant-based culinary training for K12 school foodservice professionals.

    Speaking of courses, ProVeg Czechia and the Physician Association for Nutrition Czech Republic have reintroduced their Nutrition in Medical Practice course to educate doctors about plant-based food. The online course will run twice a week from September 23 to October 23, and has already seen dozens of MDs and medical students sign up.

    fsanz cultured quail
    Courtesy: Vow

    At the AgTech Breakthrough Awards, Australia’s Vow won the Cultured Meat Product of the Year for its cultured quail, and Meatable was awarded the Food Replacement of the Year honour for its cultivated pork.

    Likewise, Singaporean food tech startup Prefer has made it to Forbes’s Asia 100 to Watch 2025 list for its bean-free coffee and chocolate innovations.

    prefer coffee funding
    Courtesy: Prefer

    A UK government survey has revealed that 8% of children drink plant-based milk as their main milk drink, including 2% who consume ‘growing up’ or toddler drinks.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Greggs Steak Bake, Coco Gauff Smoothie & Vegan Dog Treats appeared first on Green Queen.

    This post was originally published on Green Queen.

  • German Plant-Based Meat Like Returns to the UK with Eye on ‘Gen Z Flexitarians’

    like meat
    4 Mins Read

    Like, the plant protein brand owned by Livekindly Collective, is returning to UK shelves with three SKUs across all major supermarkets.

    Livekindly Collective is bringing back its Like brand of plant-based meat to the UK, around three years after it quietly exited the market.

    The German brand’s vegan chicken nuggets, popcorn chicken, and hot dogs will debut at Tesco on September 8, followed by a wider rollout at Sainsbury’s, Morrisons, Asda and Iceland.

    Its products were previously available in the UK, through retailers including Tesco and Iceland, but had been discontinued around 2022. While there was no official explanation, the move was likely due to post-Brexit import and shipping costs.

    Now, Like is targeting young Brits who are looking to reduce their meat intake, but will face challenges in a market that has altered significantly since it was last there.

    High in protein, low in saturated fat

    vegan chicken nuggets
    Courtesy: Like

    Like was co-founded in 2013 by Robert Haub and Timo Recker (the latter went on to co-found fellow plant protein startup Tindle Foods). The firm was acquired by Livekindly Collective, a roll-up company owned by investment firm Blue Horizon, in 2020.

    According to the company, it is the second-largest plant-based food brand in Germany. With products also available in the Nordics, the Netherlands, and the US, it is now moving to the second-largest market for vegan food in Europe.

    Like offers frozen products that can be cooked and eaten on their own as snacks, but also work as ingredients in protein bowls, salads, pastas and wraps. All the SKUs are priced at £2.75.

    The hot dogs are made from wheat gluten, textured soy protein, soy protein isolate and sunflower oil, alongside starches, seasonings, and methylcellulose. Each 360g pack contains eight links, which have 7g of protein and 4.5g of fat (with only 0.6g of saturated fat).

    The chicken burger also contains textured soy protein and wheat gluten, alongside more than 30 other ingredients. Each 80g patty has 9.6g of protein, 4.7g of fibre, and 3.2g of fat (of which only 0.3g is saturated). They come in 320g packs of four.

    Finally, the nuggets also have a rather long ingredient list, and comprise textured soy protein, textured soy protein concentrate, soy protein isolate, and sunflower oil. They come in 300g packs, with 11g of protein, 4.5g of fibre and 9g of fat (1.2g saturated) per 100g.

    “Like recipes are HFSS-compliant, high in protein, low in saturated fat and a source of fibre. With sustainability KPIs, the retailers also welcomed the news that all Like packaging is fully recyclable,” said Emma Herring, Livekindly Collective’s UK marketing manager.

    Like takes on UK’s conflicted appetite for plant-based meat

    like meat uk
    Courtesy: Like

    Moving into the UK market in 2025 brings about both opportunities and obstacles for plant-based meat producers. Meat purchases fell by 13% between 2018-19 and 2022-23, leading some to suggest that the country has reached “peak meat”. But it’s unclear whether this is a temporary response to the cost-of-living crisis or the beginning of a longer-term trend.

    And while 47% of Brits believe eating less meat and dairy would help reduce climate harm, only 27% are consuming fewer animal proteins to benefit the planet. Similarly, despite three in five consumers being willing to cut back on meat, the share of those who eat it at least five times a week rose from 43% in 2022 to 50% in 2024.

    Sales of meat alternatives, meanwhile, fell by 7% last year, as Brits opted for traditional plant proteins like tofu and beans, leading even meat alternative makers to develop whole-food options. At the same time, 9% of Brits are either vegan, vegetarian or pescatarian, and another 31% identify as flexitarians. And half of them want to further change their diets by either eating less meat and dairy (33%) and/or more plant-based foods (38%).

    “Gen Z flexitarians are an important consumer segment in the meat-free category, and with its bold, impactful look, feel and appetite appeal, combined with our exciting marketing plans, [the] Like brand is well placed to engage this audience,” argued Herring.

    But Like’s appeal to younger generations may prove to be tricky, especially when it comes to Gen Z men. In the UK, men aged 16-24 are twice as likely to have increased their annual meat intake as men of all other ages, and 17% of young men feel uncomfortable eating plant-based food in public (versus 11% of all men).

    In fact, this demographic has the lowest percentage of people who have reduced their meat intake in the last year (16%) and the highest of those who have been eating more (19%), according to the Food Foundation.

    However, Like’s frozen-only approach could pay off. The freezer accounts for 57% of plant-based meat volume sales in the UK, where it is 40% cheaper per kg than the fridge. “We believe we have found a sweet spot in this category, ticking taste and health credentials, two key drivers for attracting a younger audience, but at a more accessible price point than other taste-led brands in the category,” said Herring.

    The LiveKindly Collective-owned brand will hope that these enable it to compete with established breaded vegan chicken players like Quorn, Bird’s Eye, Moving Mountains, and VFC, as well as hot dog alternative makers like Fry’s Family Foods.

    The post German Plant-Based Meat Like Returns to the UK with Eye on ‘Gen Z Flexitarians’ appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Inside India’s First Cultivated Chicken Competition for Chefs

    great indian cultivated chicken cook off
    5 Mins Read

    Biokraft Foods held a Great Indian Cultivated Chicken Cook-Off last week, with young chefs showcasing the future of food in the Navi Mumbai event.

    For the most part, cultivated meat companies have relied on chefs to flaunt the full potential of their products. The majority of launches have been held at innovative restaurants in the US, Singapore and Australia. Only two of these innovations have entered a supermarket, and one was for pets.

    Biokraft Foods is taking the same approach in India. The Mumbai-based maker of cultivated chicken held a cooking competition for its product, dubbed the Great Indian Cultivated Chicken Cook-Off, at the DY Patil School of Hospitality & Tourism Studies last week.

    The final involved 10 culinary students, who were tasked to create an appetiser using the cultivated meat as a hero ingredient for a four-strong panel of leading chefs.

    “We wanted to show that cultivated chicken is real food with real culinary potential. By bringing cultivated chicken meat to young chefs, we encouraged them to reimagine cultivated chicken through creativity, culture, and tast,,” Biokraft Foods founder and CEO Kamalnayan Tibrewal tells Green Queen.

    “These young chefs represent the future of the food ecosystem, and it is important that they engage with ideas that go beyond cooking and that sustainability, ethics, and delicious new ingredients are equally important,” he adds. “The cook-off was our way of making the idea tangible and sparking conversations about how cultivated meat could fit into India’s food future.”

    lab grown meat india
    Courtesy: Biokraft Foods

    The cook-off’s winning cultivated chicken dishes

    The competition saw participants from some of India’s leading culinary schools, and the dishes were judged with several criteria in mind, including hygiene and food waste management, taste and texture, innovation and creativity, and presentation.

    The winning dish, called Masalon ka Safar (Hindi for ‘A Journey of Spices’), came courtesy of Issa Patel, a student at the Patkar-Varde College Department of Hospitality and Catering. He won a prize of ₹40,000 ($455). It brought together flavours from across India: saffron naan from the north, Champaran chicken from the east, tangy tomato chutney from the south, and green chilli thecha from the West.

    “Cultivated chicken felt no different from conventional chicken, tasty, tender, and satisfying. The real plus is that it’s an ethical and sustainable way to enjoy meat,” Patel tells Green Queen.

    cultivated meat india
    Issa Patel’s winning dish, Masalon ka Safar | Courtesy: Biokraft Foods

    Another student from the same institute, Shlok Khedekar, secured second place and ₹30,000 ($340) for his creation, Nawabi Yakitori with Miso-Caramel Sauce. “For me, cultivated chicken represents a step towards modern gastronomy, meeting protein needs, delighting taste palettes, and offering a humane, cruelty-free way to enjoy meat,” he says.

    The third prize (worth ₹20,000/$230) went to Vedika Sakpal, a student from the host institute, who made Malai Rose Dumplings. The Kohinoor College of Hotel and Tourism Management Studies’s Shravan Kadam, meanwhile, won ₹10,000 ($115) as part of a special innovation prize for his dish, called Sanjeevani Jugalbandi.

    “As a chef, it is inspiring to see cultivated chicken, just like farmed chicken, being marinated, grilled, spiced, and plated with pride, using different techniques, in a commercial environment,” says Demetrius Cordeiro D’Souza, new product development chef at Biokraft Foods.

    “This competition proves that innovation and tradition can share the same plate, thus opening doors to a revolutionary culinary experience in the future,” he adds.

    biokraft foods
    Courtesy: Biokraft Foods

    Biokraft Foods charts path to market for cultivated meat

    The winners of Biokraft Foods’s cook-off will receive a sponsored visit to the Merck Life Science facility in Bangalore, giving them a glimpse of the food science behind cultivated meat.

    “This is just the beginning. We see the winners as ambassadors of what is possible with cultivated meat,” says Tibrewal. “We would love to involve them in future collaborations, whether through recipe development, showcasing cultivated chicken at pop-ups, or even supporting our eventual market entry. Their creativity helps us connect with consumers in ways science [or] food tech alone cannot.”

    In addition to the cook-off, Biokraft Foods also hosted Forkward, a series of panels highlighting the views of stakeholders across the food industry. They included discussions about modernising menus with cultivated meat, the health and sustainability potential of these proteins, and the bridge between innovation and consumer trust.

    lab grown meat chefs
    Courtesy: Biokraft Foods

    This series of talks gave chefs the chance to “learn directly from diverse voices across the food ecosystem, including non-profits, foodtech pioneers, founders, and leaders from hospitality”, according to Tibrewal. “This is just the beginning of many such conversations that will shape India’s journey towards sustainable proteins,” he said.

    Speaking to Green Queen after hosting India’s first public tasting for cultivated meat in April, he said the two-year-old startup planned to file for regulatory approval with the Food Safety and Standards Authority (FSSAI) of India this year.

    “The approval pathway calls for thorough safety evaluations, detailed scientific evidence, and transparency in production practices, with the dual aim of safeguarding consumers and fostering innovation,” he says now.

    biokraft india
    Courtesy: Biokraft Foods

    “FSSAI has already set up a scientific working group to create clear evaluation frameworks for cultivated meat, and these frameworks reflect the country’s forward-looking stance on regulation and willingness to engage with next-generation food solutions. This is also complemented by industry efforts to provide strong data on safety, nutrition, and sustainability.”

    An update on its regulatory progress is expected soon, but in the meantime, Biokraft Foods is already plotting its path into the market. “Chefs, hotels and restaurants are the best partners to introduce cultivated meat to consumers because they shape taste experiences and build trust,” says Tibrewal. “Once acceptance grows, we would then look at retail formats.”

    The post Inside India’s First Cultivated Chicken Competition for Chefs appeared first on Green Queen.

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  • Cultivated Meat Can Usher In A Just Transition of Protein Systems

    lab grown meat environmental impact
    4 Mins Read

    Cultivated meat, plant-based proteins and regenerative agriculture can facilitate a “just transition” of the protein industry, but factory farming needs to stop, a new study shows.

    In the energy industry, a just transition means replacing coal with renewable power. But when it comes to the agrifood sector, one system can’t simply be replaced with another, according to a new study.

    This is because food systems are “deeply embedded in culturally sensitive social structures and practices”, so a combination of methods is the key to ensuring a just transition of protein production. The answer may lie in a shift to regenerative agriculture and an increase in cultivated meat and plant-based proteins, alongside a rapid descaling of factory farming.

    The study, published in the Plos One journal, is the result of a four-year collaboration between Federation University Australia and Israeli cultivated beef producer Aleph Farms. The researchers evaluated 13 protein systems against 25 social, environmental, economic and governance indicators – these included seven beef production methods, one industrial pork system, two poultry systems, one plant-based alternative, and two types of cultivated meat (made via both conventional and renewable energy).

    The findings – built on a review of 285 studies – show that novel proteins like cultivated meat have a positive impact across several areas, and are a better way to produce proteins than most.

    Cultivated meat a positive lever for the protein transition

    just protein transition
    Courtesy: Plos One

    The researchers ranked each production system based on its impact on the indicators, with each category assigned a maximum positive and negative score.

    For example, concentrated animal feeding operations (CAFOs) in the US had a score of -43 in the natural capital category (two above the lowest possible score), which included impacts like greenhouse gas emissions, land use change, on-farm waste, and water pollution.

    Industrial pork and caged poultry both scored -14 (the lowest possible total being -25) on human capital indicators, which refer to farmers’ and consumers’ health, workplace safety, and more.

    Cultivated meat performed positively across key environmental and social measures. When produced from sustainable energy, it had a combined score of six for GHG emissions, water and air pollution, land use change, and land degradation.

    It had an extremely positive impact on governance structures (a score of five) and workplace safety (four), and is beneficial for greater opportunities for youth (three), policy influence (three), and worker skills and knowledge (two). Aside from the net emissions, the impact was nearly identical across both conventional and green energy production systems for cultivated meat.

    Nine systems had overall positive impacts, led by regenerative farming (a score of 63 on a scale of -125 to 125), followed by organic systems (45). Cultivated meat from sustainable energy came in fifth position (24 points), three points ahead of the same from fossil-derived energy.

    Plant-based systems had an overall score of two, with lower scores on water pollution, soil contamination and other natural capital indicators due to their association with on-farm primary production. “This is because large amounts of lentils, grains, oilseed crops, etc., that form the key ingredients of highly processed plant-based food are grown using conventional farming methods,” the researchers explained.

    Four protein production methods had negative impacts: CAFOs (-46), industrial pork (-45), poultry (-35) and small-scale beef (-25).

    Cultivated meat would earn 33% market share in ideal just transition scenario

    just food system transition
    Courtesy: Plos One

    The authors then developed five “what if” scenarios for a just transition of protein production. The current scenario assumes business as usual, followed by situations outlining slow, moderate, fast and aggressive change.

    The fast-change scenario had the highest impact score, entailing a rapid reduction of industrial animal farming to 1% of the global market by 2040 (it currently occupies a 69% share). Simultaneously, plant-based proteins and cultivated meat each make up a third of the protein market by 2050 in this case.

    Regenerative agriculture emerged as the most effective approach for a just transition, with the authors highlighting its “enormous potential to contribute to climate-resilient, equitable and economically sustainable protein production systems”. “However, negative impacts associated with greenhouse gas emissions, freshwater extraction and livestock diversity need to be addressed,” they added.

    With cultivated meat, meanwhile, concerns about net emissions, energy use, and water consumption “remain unaddressed”. But there’s a caveat. “If the production of cultivated meat grows significantly in the future, it may effectively reduce the overall negative impacts of the protein production systems,” the study stated.

    The researchers point out how a large number of negative impacts could lead to adverse regulatory responses to certain protein systems, attracting heavy penalties, consumer backlash, and investor fallout. “Livestock farmers and protein producers can target short-, medium- and long-term responses to avoid risks arising from negative impacts,” they wrote.

    It is the first of a series of reports being produced by the Federation University and Aleph Farms, and comes at a time when politicians in the US and the EU are attempting to restrain cultivated meat with bans and proposed restrictions. One of the chief drivers of the efforts is the potential impact on farmers, despite livestock producers being open to the technology and speaking out against policy restrictions on it.

    The post Cultivated Meat Can Usher In A Just Transition of Protein Systems appeared first on Green Queen.

    This post was originally published on Green Queen.

  • In China, Nearly Half of Consumers Would Replace Meat with Cultivated Proteins

    lab grown meat china
    5 Mins Read

    Nearly half of citizens in China’s tier 1 cities would choose cultivated meat and seafood over conventional options – but health and safety remain the main concern.

    As China’s government ramps up support for cultivated meat, people in its major metropolises are all for it too.

    The country is the world’s largest producer, consumer, and importer of meat, and the appetite for these proteins will continue to rise as urbanisation and affluence make them more accessible. However, where that meat comes from may change, since 60% of China’s protein supply needs to come from alternative sources by 2060 for a realistic chance of decarbonisation.

    Cultivated meat, grown by culturing real animal cells in bioreactors, can drastically lower the greenhouse gas emissions, water consumption and land use associated with meat production. China is already at the forefront of this shift, home to eight of the top 20 patent applicants for these novel proteins.

    Its protein diversification drive is bolstered by public support. According to a 1,000-person survey by the APAC Society for Cellular Agriculture (APAC-SCA), 77% of people in four tier 1 cities – Beijing, Shanghai, Guangzhou, and Shenzhen – are willing to try cultivated meat and seafood.

    Health and food safety top of mind for China’s consumers

    china cultivated meat
    Courtesy: APAC-SCA

    The poll reveals that the interest in cultivated meat stems from the appeal of trying new and innovative foods, and comes despite relatively little understanding about these proteins.

    A third (34%) of Chinese consumers aren’t familiar with the term at all. And while 63% have heard of cultivated meat, just one in 10 knows what the concept means. But even among the latter group of respondents, only about half can provide an accurate technical definition.

    Still, the positive outlook towards these proteins persists, with 45% of consumers saying they’re likely to replace conventional meat and seafood with cell-cultured versions.

    This is primarily due to “the new and innovative aspects of cultivated meat and seafood, and the health benefits these products may bring when compared to their conventional counterparts”, APAC-SCA project manager Calisa Lim told Green Queen.

    That said, health is a recurring concern too. A perceived unnaturalness, food safety worries, and doubts over health are the top three hurdles for cultivated meat. “When it comes to a new food product, especially novel foods, safety aspects will always be at the top of consumers’ minds, due to their unfamiliarity,” said Lim.

    “For China, in particular, healthy living has been consistently promoted by the Chinese government and adopted by its citizens, with healthy eating playing a huge role. What we see in terms of the presence of health and food safety aligns with what Chinese consumers already tend to prioritise when purchasing ordinary foods.”

    The respondents also place a lot of emphasis on local government laws, regulations, and safety standards, and indicate that these would also shape their perceptions of cultivated proteins. Streamlined messaging about the safety and health benefits of these foods, both from regulators and the industry, are thus critical to building consumer trust.

    “Assurance on health and safety cannot come solely from the alternative protein industry,” explained Lim. “As consumers place a strong belief and trust in food safety regulators, unified messages from government stakeholders and industry players would be most effective to provide assurance on health and safety.”

    lab grown meat consumer acceptance
    Courtesy: APAC-SCA/Marco Livolsi/Green Queen

    APAC-SCA lauds Chinese government support for cultivated meat

    Speaking of which, the government is already betting big on future foods. The current five-year agriculture plan encourages research in cultivated meat, while the bioeconomy development strategy aims to advance novel foods.

    This year, the country saw its first alternative protein innovation centre open in Beijing, fuelled by an $11M investment from public and private investors to develop novel foods like cultivated meat. And in the Guangdong province, China’s most populous region, local officials are planning to build a biomanufacturing hub to pioneer tech breakthroughs in plant-based, microbial and cultivated proteins.

    At the annual Two Sessions summit, top government officials called for a deeper integration of strategic emerging industries (which included biomanufacturing), shortly after the agriculture ministry highlighted the safety and nutritional efficacy of alternative proteins as a key priority. Meanwhile, No. 1 Central Document (which signals China’s top goals for the year), underscored the importance of protein diversification, including efforts “to explore novel food resources”.

    “We are excited by the decision of the Chinese government to ramp up support for the cultivated meat and seafood sector, especially with China’s declaration that food security is a top national priority,” said Lim.

    “China’s lead in cultivated meat patent filings globally illustrates the deep interest from the scientific community and the rich scientific knowledge of the local industry and research centres that have accumulated thus far. Once the pathways for commercialisation are set in place, China would be a formidable marketplace for such products,” she added.

    lab grown meat patents
    Graphic by Green Queen

    APAC-SCA is calling for the creation of coherent, consistent regulatory guidelines and international alignment on the risk assessment frameworks of cultivated meat. Lim noted that the country introduced a novel food framework back in 2013. “However, a clear guideline for the preparation of cultivated meat and seafood dossiers remains in the works,” she said.

    The organisation further noted that engagement with regulators through tools like virtual clinics and sandboxes can provide clarity to companies looking to commercialise their products. Tasting sessions on pre-approved products are also crucial to get public feedback and fine-tune taste and texture ahead of market launch, it said.

    “As one of the world’s largest meat consumers, China is very susceptible to livestock diseases such as the African swine fever,” outlined Lim. “The production process of cultivated meat and seafood thus provides a stable alternative for the growing affluent Chinese population (which is eating more meat), from the point of shifting trade relations and climate change.”

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  • Meatable Acquires Cultivated Meat Platform from Uncommon Bio, Which Turns to Therapeutics

    5 Mins Read

    Dutch food tech startup Meatable has acquired UK-based Uncommon Bio’s cultivated meat platform and key staff, as the latter shifts focus to therapeutics.

    As it works to secure regulatory approval in multiple markets, Dutch cultivated pork startup Meatable is expanding its future food portfolio with the acquisition of several critical assets from Uncommon Bio.

    Meatable has taken over the UK firm’s cultivated meat platform, including key technology, several IP assets and high-performing cell lines, and expert staff. The move will allow the former to expand into new species and accelerate its regulatory and market launch efforts.

    “The acquisition opens up exciting possibilities for diversification. Pork has always been our starting point, but this additional platform enables us to respond more flexibly to customer demand, whether that’s beef, chicken, or other species,” Meatable CTO Aris de Rijke told Green Queen.

    Uncommon Bio, meanwhile, is spinning out to therapeutics in stealth mode, building on the non-GMO mRNA reprogramming and saRNA differentiation technologies it has developed. It is “focusing on changing medicine through multi-targeting”, it said on a job posting on its website.

    Its “polysaccharide-based delivery platform enables multi-pathway cell programming, offering a safe, efficient and scalable alternative to multi-target therapies”, the startup added, noting that it was initially targeting severe lung diseases like idiopathic pulmonary fibrosis.

    “We wanted to find the best home for our technology and it’s exciting to see Meatable carry our work forward and apply it at scale,” said Uncommon Bio CEO Benjamina Bollag. “I look forward to continuing our collaboration and watching their continued success and global impact in the years ahead.”

    uncommon bio
    Uncommon Bio founders Ruth Faram and Benjamina Bollag | Courtesy: Uncommon Bio

    Meatable eyes new products like cultivated chicken and lamb

    Meatable operates one of the fastest cell differentiation processes in the cultivated meat industry. Its Opti-ox technology uses pluripotent stem cells (PSCs), which – unlike immortalised cell lines that need to be altered to multiply indefinitely – have the natural ability to continue multiplying, and do so rapidly.

    This is coupled with a perfusion process that enables a continuous cycle to generate very high cell densities and produce fully differentiated muscle and fat cells in just four days.

    The acquisition of Uncommon Bio’s platform will allow Meatable to rapidly expand across species, markets, and consumer segments. “The main advantage of acquiring an additional technique lies in the added versatility it brings, enabling us to broaden product lines and work with more breeds,” said de Rijke.

    He added that the major attraction was a diversification across possible GMO and non-GMO product lines – until now, Meatable only had the GMO option. “From our conversations with meat companies, it’s clear that speed to market is critical, and achieving this is often easier with a non-GMO product since it typically involves fewer regulatory hurdles,” he explained.

    “While our core focus will remain on pork and beef, we are seeing growing demand for other species such as chicken and lamb, areas where Uncommon’s technology will be especially valuable.”

    meatable opti ox
    Courtesy: Meatable

    The acquisition further boosts Meatable’s IP portfolio with additional patents and proprietary assets. “The value of the IP is strengthened by the calibre of investors who have supported Uncommon’s mission from the start,” said de Rijke.

    Uncommon Bio, formerly called Higher Steaks, raised $30M in Series A funding in 2023, bringing in investors like OpenAI founder Sam Altman, his brother Max, and film producer Sebastiano Castiglioni. “We’re proud to carry forward technology that has earned the trust of such respected backers… further fueling our path toward success at scale,” de Rijke noted.

    Meatable CEO Jeff Tripician added: “By combining two highly complementary platforms, Meatable is now equipped to reliably deliver high-quality cultivated meat at a global scale. This enables us to support the meat industry with a stable, secure, and future-proof supply of species like pork, beef, lamb, and poultry, ensuring business continuity and resilience in the face of increasingly uncertain times.”

    Uncommon Bio acquisition will fast-track regulatory approval for Meatable

    In addition to the non-GMO status, Uncommon Bio’s “regulatory-ready dossier” was a big attraction for Meatable, paving the way for faster regulatory approval in multiple regions.

    “We have ongoing, constructive conversations with regulators worldwide for our current process, but we recognise that approvals are often faster for non-GMO products,” said de Rijke. “Uncommon has already done impressive work compiling the necessary data for a regulatory dossier, and we look forward to finalising and submitting this in the coming months to accelerate our commercial rollout.”

    In a wide-ranging interview with Green Queen last year, Tripician indicated the company planned to file dossiers in the six geographies, with Singapore its first market. The firm, which is building a large-scale facility in the city-state, was expecting approval here by Q1 2025. Though this has been delayed, its strategy is to use the approval as a proxy to get clearance in other countries, as a form of international cooperation for novel food authorisation.

    “I see us moving with pretty good speed through 2025,” Tripician said in October. “At the end, I would be very disappointed in our team if we don’t have approval in five, six countries by this time or the end of next year.”

    meatable lab grown meat
    Courtesy: Meatable

    The company did not elaborate on its regulatory progress when asked by Green Queen; however, it acknowledged that it was essential before moving forward on its commercial plans. Tripician had noted how Meatable’s approach had shifted to becoming a supplier to the meat industry, which would use its cultivated ingredients in blended protein products: “They take raw material – meat – they turn it into food, and they sell it. We now provide them with some of the meat. Very simple.”

    Expanding on this, de Rijke added: “We’ve been in discussions with forward-looking meat companies globally, including in Southeast Asia, the UK, and the Middle East. These partners are eager to establish reliable product lines in today’s volatile market while also making a positive impact on the planet.”

    Having raised $95M to date, Meatable is looking to secure around $35M in a Series C raise. In February, it diversified beyond food through a partnership with fellow Dutch firm Pelagen, which specialises in cell-based leather. The two will work to enhance the production, efficiency and scalability of the material for use in a variety of industries, including fashion, automotive, and interiors.

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  • In the Netherlands, Plant-Based Meat Products Are Getting Healthier

    is plant based meat healthy
    4 Mins Read

    The number of vegan meat alternatives meeting the Netherlands’s national nutrition guidelines has tripled in the last two years, a new study has found.

    Despite fears that ultra-processing makes plant-based meat bad for you, these products are getting healthier by the year.

    A new report by ProVeg International has found that the share of vegan meat analogues that meet the Dutch dietary guidelines, also known as the Wheel of Five, has tripled in the last two years, from 9% in 2023 to 26% this year.

    In contrast, only 11% of animal-derived meat products meet the Netherlands Nutrition Centre’s criteria for ready-made meat alternatives.

    The number of plant-based foods that fit the evidence-based guidelines is even greater. “We conducted research at six supermarket chains. There, we found 83 meat alternatives that fit within the Wheel of Five,” said Martine van Haperen, nutrition and health expert at ProVeg Netherlands. “These include not only products that resemble meat, but also many products made from tofu, tempeh, vegetables, and legumes.”

    Which products and criteria informed the study?

    wheel of five netherlands
    Courtesy: Voedingscentrum

    The Wheel of Five is the centrepiece of the Dutch nutritional guidelines, described as an ideal dietary pattern that ensures both nutrient provision and health benefits.

    It comprises five broad segments, containing food groups that are nutrient-dense or boost health. The general recommendations include eating lots of fruits, vegetables and whole grains, limiting meat and consuming more plant-based food and sufficient dairy products, eating a handful of unsalted nuts and soft or liquid fats, and sufficient amounts of fluids like water, tea or coffee.

    These recommendations build on evidence-based nutritional criteria, entailing foods that are high in fibre, low in saturated fat (less than 10% of energy intake) and salt, and have no added sugar.

    For its analysis, ProVeg compared the nutritional values of 129 meat alternatives found in supermarkets with 54 animal-derived products, across categories like ground meat, burgers, chicken pieces, fillets and nuggets, sausages, bacon, and shawarma.

    It excluded veggie burgers, cheeseburgers, tofu, tempeh and seitan as there was no direct animal-based equivalent to compare them with. The study included all branded and private-label meat analogues found at Albert Heijn, Jumbo, Lidl, Aldi, Plus, and Ekoplaza.

    Its researchers determined the nutritional values of vegan alternatives using on-pack labels, and meat from standard values from the Netherlands Nutrient Database. The plant-based products were assessed for saturated fat, salt, added sugar, and fibre (as is the case with the Wheel of Five), as well as protein content and vitamin B12 and iron fortification.

    For ideal comparability, the animal-derived meat products were also assessed against the criteria for ready-made meat substitutes, rather than the criteria for meat.

    Over half of plant-based meat products under salt limit

    lidl plant based meat
    Courtesy: Lidl Nederland

    Of the plant-based meat alternatives tested by ProVeg, 84% were high in protein and 83% low in saturated fat. Around two-thirds of these products were also deemed to be a source of fibre (65%), vitamin B12 (67%), and iron (68%).

    The majority of conventional meat offerings (85%), meanwhile, contain too much saturated fat, which is linked to an increased risk of cardiovascular disease, inflammation, and cancers. All of them have little to no fibre, a macronutrient key for good gut health, while also containing significantly higher calories (255 kcal per 100g, versus 187 kcal for plant-based alternatives).

    A common complaint against vegan products is the high sodium content. According to the Consumers’ Association, two-thirds of veggie burgers in 2023 contained too much salt. “This is one of the reasons why the perception persists that ready-made meat substitutes are often unhealthy,” explained van Haperen.

    The reason why these products often contain more salt than conventional meat is that they’re pre-seasoned, eschewing the need to add salt when cooking at home. “Consumers are generally accustomed to adding salt or a seasoning mix containing salt during the preparation of unprocessed meat,” ProVeg noted. “It is therefore unclear whether consumers who eat meat have a lower salt intake than consumers who choose plant-based substitutes.”

    Regardless, ProVeg’s research shows that more than half (56%) of meat-free products now fall below the maximum limit of 1.1g of salt per 100g. “Manufacturers are becoming increasingly aware of the importance of good nutritional value and are taking steps to improve it,” said van Haperen.

    Reacting to the study on social media, Amy Williams, nutrition lead at the Good Food Institute Europe, said there are still some ways to go to build consistency in the category, but the pace of improvements is “really striking”.

    “We know we need to increase the proportion of plants in people’s diets, and we know that’s easier said than done. Moves to build consistency and improve the nutritional quality of a wide variety of options to help do this seem to be the most leveraged approach to making this a reality,” she said. “Plant-based meat seems to be particularly promising as a way to help target and reduce intake of processed meat – a win-win both for health and sustainability.”

    The post In the Netherlands, Plant-Based Meat Products Are Getting Healthier appeared first on Green Queen.

    This post was originally published on Green Queen.

  • UK Plant-Based Brand Grubby Brings Back Allplants’s Frozen Ready Meals

    grubby allplants
    4 Mins Read

    British vegan meal kit startup Grubby has introduced its debut frozen ready meal range, bringing back the Allplants recipes it acquired earlier this year.

    UK meal delivery firm Grubby has brought back the vegan ready meal range of Allplants, nearly six months after buying its recipe and manufacturing IP.

    The line of nine products marks Grubby’s first foray into the frozen meal space, and is a recreation of the original Allplants recipes, with a clean and bold packaging refresh. Each of the meals is high in protein, fibre and plant diversity, aligning with the UK’s appetite for whole-food options and the ‘30 plants a week‘ movement.

    “We promised to bring the much-loved allplants products back to life for customers and, after months of hard work, we are delighted to deliver on our commitment,” said Grubby founder and CEO Martin Holden-White.

    grubby meal kits
    Courtesy: Grubby/Green Queen

    Grubby goes big on protein, fibre, and plant points

    Allplants had raised £67M, amassed nearly 200,000 Instagram followers, and sold six million meals within the first three months of its retail debut in November 2022. But losses mounted for the firm due to inflation, supply chain disruptions, and rising interest rates, forcing it into administration last November.

    In February, Ella and Matthew Mills – who sold their Deliciously Ella brand to Hero Group in 2024 – took over Allplants’s brand assets and merged it with their Plants label. But the deal did not include Allplants’s products, recipes or manufacturing methods, which were bought by Grubby shortly after.

    “The incredible work [Allplants co-founder] Jonathan Petrides and his team did in developing these dishes was a true asset of the brand, and we’re delighted that they will live on, with a refreshed Grubby spin as part of our exciting expansion into ready meals,” said Holden-White.

    allplants
    Courtesy: Allplants/Grubby/Green Queen

    Five of the relaunched meals – cashew mac and greens, Tex Mex protein bowl, tofu saag curry, miso-tamari Buddha bowl, and spicy Szechuan noodles – have been soft-launched on Grubby’s website this week. The other four include a harissa cauliflower grain bowl, chickpea apricot tagine, tempeh rainbow buddha bowl, and creamy ‘nduja rigatoni.

    The meals can be cooked in the microwave, oven or pan in minutes, and are targeted towards “busy, health-conscious urban professionals”. They have an average of 23g of protein, 13 plant points, and 10g of fibre (though the protein content ranges from 18g all the way up to 33g).

    They can be added to existing Grubby meal kit subscriptions as extras, or purchased as a standalone frozen meal subscription. They start from £4.84 per serving for 15–16 meals, with 25% off for new subscribers, and will begin shipping on August 22.

    Grubby competes with Plants on Allplants revival

    grubby vegan
    Courtesy: Grubby

    “This launch represents an exciting evolution for Grubby,” said Holden-White. “We’ve always believed eating more plants should be effortless, delicious, and genuinely impactful. With our new ready meals, we’re making it easier than ever for people to enjoy exceptional plant-powered food without compromising on taste or convenience.”

    The 2019-founded startup has sold over 100,000 meal kits. In March, it reported year-to-date revenue growth of 21%, thanks mainly to improved customer retention, with one-year retention up by 140% in the previous 12 months. Grubby’s EBITDA – revenue excluding all non-operational expenses – also improved by 56% year-on-year.

    The company is set to expand to 15 frozen meal products by the end of the year, and also has plans for a retail launch in motion. These moves are intended to bring Grubby closer to its goal of breaking even in 2026.

    Allplants’s revival is in full flow, with Plants also announcing a frozen meal range with a new-look Allplants logo, which will be available from August 26. The 10-strong lineup includes aubergine parmigiana, canellini bean mac and greens, and a spicy harissa and chickpea stew, with each product priced between £4.50 and £6.

    “You’ll be able to get them from some of your favourite retailers, as well as coming straight to your door, and we have been cooking, tasting, testing, experimenting with all sorts of amazing flavours to get a range that really is so delicious,” Mills said on Instagram earlier this month. “But we’ve also been working on our branding as well, and how we bring Plants and Allplants together.”

    Grubby and Allplants have unique strategies to build on Allplants’s success, but will there be space for both brands? It remains to be seen, but with veg-based ready meals being the most frequently consumed plant-based products in the UK, the tide is in their favour.

    “A bit of healthy competition is great for the category,” Holden-White said. “And ultimately, it just means more plant-based options on more plates. I’m looking forward to the friendly fight.”

    The post UK Plant-Based Brand Grubby Brings Back Allplants’s Frozen Ready Meals appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Future Food Quick Bites: Cultivated Pork Debut, QuornPro & Cheaper Oat Milk

    fiorella mission barns
    4 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Mission Barns’s cultivated pork launch, Quorn’s new foodservice range, and a cocoa-free chocolate cheesecake.

    New products and launches

    Having secured full regulatory approval for its cultivated pork fat, Mission Barns is finally kicking off its launch partnership with Fiorella Sunset in San Francisco. The restaurant is hosting its first pop-up dinner with the brand on September 9, followed by another event on September 23. Those interested in joining can enter the lottery.

    lab grown meat restaurant
    Courtesy: Mission Barns

    Vegan nutritional shake maker Ka’Chava has unveiled a new strawberry flavour that blends freeze-dried organic strawberries with over 85 superfoods, nutrients and plant-based ingredients, including adaptogens, omega-3s and probiotics.

    US non-dairy milk brand Malk Organics has reintroduced its pumpkin-spice-flavoured almond milk for the fall season, made with sprouted almonds, organic pumpkin, maple syrup, and spice blend including cinnamon, nutmeg, ginger, and cloves.

    malk organics pumpkin spice
    Courtesy: Malk Organics

    Also in the US, vegan wellness brand Univera has introduced a new format of its joint support supplement, RegeniCare. The Mango Stick Pack is a portable, on-the-go version available on its website for $34.99 per 30 sticks.

    Portland-based ice cream company Salt & Straw has launched a dairy-free hazelnut cookies and cream to its lineup. It’s made from bourbon-vanilla-infused coconut cream, crushed sandwich cookies, and hazelnut butter fudge.

    quorn professionals
    Courtesy: QuornPro

    Across the Atlantic, Quorn‘s foodservice arm, QuornPro, has launched Kitchen Kings, a range of plant-based and gluten-free products to simplify menu planning for commercial kitchens, in the UK. Its inaugural products are savoury bites and vegan pieces.

    And Danish cocoa-free chocolate maker Endless Food Co has teamed up with Stockholm eatery Urban Deli to roll out a chocolate cheesecake using its This Isn’t Chocolate (THIC) ingredient.

    Company and finance updates

    Global food giant Bunge has agreed to acquire the assets of International Flavors & Fragrances‘s (IFF) lecithin, soy protein concentrate, and soy crush businesses. The terms of the deal – set to close this year – were not disclosed, and it is subject to regulatory approval and customary closing conditions.

    In New Zealand, Grater Goods owner Flip Grater has acquired plant-based meal delivery service Green Dinner Table, with the latter’s team staying on.

    vegan dha omega 3
    Courtesy: Better Origin Ingredients

    Canadian algal oil company Better Origin Ingredients has raised $1.25M in funding to become the go-to supplier of plant-based DHA, an omega-3 fatty acid. The firm claims it delivers the highest natural concentrations of DHA on the market.

    Austrian 3D-printed mycoprotein startup Revo Foods has secured €1.6M ($1.86M) via its crowdfunding round on FunderNation, with 212 investors participating.

    revo foods prime cut
    Courtesy: Revo Foods/Green Queen

    Swedish pea milk maker Sproud has achieved B Corp certification, having met “rigorous social and environmental standards”. It comes shortly after the brand’s rollout in Sainsbury’s stores across the UK.

    UK startup Clean Food Group, which is using fermentation to make a palm oil alternative, has successfully completed a 60,000-litre commercial-scale production run, without building any new infrastructure.

    oatside price
    Courtesy: Oatside

    Asian oat milk leader Oatside has lowered its suggested retail price by 25% in the Philippines to make plant-based milk more accessible. The one-litre Barista pack is now priced at ₱120 ($2.10) and the 200ml original variant costs ₱29 (50 cents) in supermarkets.

    In the US, Paradox Cafe, regarded as Portland, Oregon’s first vegan diner, has shut its doors after more than 30 years in business, citing “many contributing factors that have been intensifying since Covid”.

    Research and policy developments

    The University of Reading has launched the Reading Alt Protein Project, a student-led initiative selected by the Good Food Institute, joining a global network of university projects advancing the future of sustainable proteins among students.

    integriculture
    Courtesy: IntegriCulture

    Speaking of universities, Japanese cellular agriculture leader IntergriCulture has shipped its cultivated meat starter kits to several institutes to make the tech more accessible to students. These include the National University of Singapore, Brown University, Johns Hopkins University, and the Polytechnic University of Turin.

    Finally, a 3,000-person survey by Germany’s Max Rubner Institute has found that only 1% of its citizens follow a vegan diet. A slightly larger share (4%) are vegetarian, while 28% are flexitarian.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Cultivated Pork Debut, QuornPro & Cheaper Oat Milk appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Hot Dog Summer: Oscar Mayer Combines Meat & Plant-Based Wieners in Flexitarian-Targeting Packs

    oscar mayer everybun pack
    3 Mins Read

    Chicago-based meat giant Oscar Mayer, a subsidiary of Kraft Heinz, has launched the EveryBun Pack, combining its meat and vegan hot dogs in the same packaging without cross-contamination.

    While many companies are leaning into the demand for flexitarian options by blending meat with plants in the same product, Oscar Mayer is taking a novel packaging approach.

    The Kraft Heinz-owned legacy meat producer is rolling out the dual EveryBun Pack on a limited trial basis, combining its signature wieners with the plant-based Not Hot Dogs it released last year.

    The offering is the brand’s response to hot dogs’ popularity in the grilling season. This year alone, wieners have featured in over 1.5 million social media posts this summer and gone viral through fashion collaborations.

    Trial will gauge interest for potential nationwide launch

    oscar mayer not hot dogs
    Courtesy: Kraft Heinz

    Oscar Mayer’s packaging innovation seeks to please hosts who struggle to satisfy both meat-eaters and plant-based guests alike, and the 17 million-odd Americans who identify as vegan or vegetarian.

    Each EveryBun Pack contains eight Oscar Mayer wieners and four meat-free Not Hot Dogs, packaged in a way that avoids cross-contamination.

    The product is being rolled out in New York City, Los Angeles, Chicago, Boston and Dallas, the country’s top hot-dog-consuming cities, on a test basis to gauge consumer demand for a potential nationwide rollout. Residents in these cities can order the EveryBun Pack via GoPuff at 12pm ET until Sunday (August 24), while supplies last.

    “As a brand obsessed with hot dogs, summer is our most important season, and we understand that not everyone can enjoy our iconic Oscar Mayer Wieners,” said Oscar Mayer brand manager Anna James.

    She added: “With plant-based eating becoming more popular, we wanted to provide one easy, delicious solution for all, no matter what’s in the bun.”

    To promote the launch, Oscar Mayer is also pushing out its iconic Wienermobile to Los Angeles, which possesses one of the highest concentrations of both hot dog lovers and plant-based eaters, to give away free EveryBun Packs to fans.

    Is this Kraft Heinz’s answer to blended meat?

    oscar mayer vegan hot dogs
    Courtesy: Kraft Heinz Not Company

    The Not Hot Dog was unveiled in 2024 as part of the joint venture between Kraft Heinz and Chilean food tech company NotCo. Accompanied by two Not Sausages, the products are said to replicate the ‘snap’ of the outer casing and the savoury, smoky taste experience associated with Oscar Mayer’s conventional products.

    Most vegan hot dogs fail to convince meat-eaters, with the average plant-based alternative impressing only 25% of omnivores in a large taste test this year. In contrast, 55% liked the animal-based benchmark.

    This is why Oscar Mayer has taken a taste-first approach with its vegan wieners, which are made from wheat gluten, potato starch, bamboo fibre, and more. That said, health has also become more important for Americans. Hot dogs fit both the red meat and processed meat categories, which are linked to a host of chronic conditions.

    The Not Hot Dog has 31% less fat, 75% less saturated fat), and 43% more protein than Oscar Mayer’s traditional wieners, keying into America’s heightened demand for protein.

    The new EveryBun Pack is Kraft Heinz’s alternative to the blended meat category, which has become many companies’ go-to response to the struggle of plant-based meat. Globally, 64% of consumers are interested in blended protein options. And in the US, 74% of omnivores are interested in the concept, and two-thirds are likely to purchase them (versus 57% who say the same for plant-based meat).

    The post Hot Dog Summer: Oscar Mayer Combines Meat & Plant-Based Wieners in Flexitarian-Targeting Packs appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Australia Must Develop National Strategy for Plant Protein Production to Meet Future Food Potential

    australian plant proteins
    4 Mins Read

    Without assertive policy changes and a national strategy, Australia risks being outpaced by other countries on plant protein manufacturing, says a new report.

    Australia possesses strong crop production and an existing global footprint in wheat protein ingredients, but it is missing out on high-value manufacturing of protein-rich crops. What it needs is a national strategy to boost production and become a leader in the international market for these products.

    That’s according to a new report by think tank Food Frontier, which argues that Australia is at risk of conceding its future market share in plant protein manufacturing to countries with better policies and an established national plan.

    Australia produces around 59 million tonnes of protein-rich cereals, pulses and oilseeds every year, including a vast majority of the crops used for plant proteins. It’s the global leader in lupin production, and is a major producer of wheat, barley and canola, with high growth potential for fava beans, lentils and chickpeas too.

    Yet, the country exports roughly 65% of its grain into global commodity markets annually. In 2023, Australia shipped out 41 million tonnes of protein-rich source crops, but imported 118,000 tonnes of plant protein ingredients.

    “This disconnect points to a critical missed opportunity: a shift from bulk exports to high-value processing could enable greater domestic economic return, support regional resilience and meet growing demand for quality ingredients,” the report notes.

    The challenges plaguing Australia’s plant protein manufacturing

    plant based news
    Courtesy: Wide Open Agriculture

    Food Frontier suggests that the demand for plant proteins is high among domestic manufacturers, with 12% of nearly 3,000 audited products including such ingredients, from isolates to concentrates. Consumers, meanwhile, want options high in protein and rich in fibre, with clean-label and allergen-free formulations. And shifting dietary patterns are fuelling the adoption of plant-based foods.

    Global buyers (especially in Asia) are increasingly looking for sustainable and traceable ingredients aligned with Australia’s production strengths. Its plant protein manufacturing sector includes six firms, with Manildra Group the largest and oldest. It’s joined by Essantis, Integra Foods and Australian Plant Proteins, Wide Open Agriculture and Hemp Harvests.

    “Compared to global peers, Australia’s capacity remains limited, with significant barriers to achieving the scale and efficiency needed to compete on cost,” the report says.

    Uptake of plant proteins is hindered by limited awareness or understanding among food manufacturers and a lack of technical support, while high costs and supply chain gaps make it difficult for ingredient producers to compete with cheap imports.

    Infrastructure and R&D are costly, and companies are financially constrained. But financing is a. challenge, as investors are cautious without catalytic public co-funding. There are also supply chain gaps, inconsistent logistics and utility services, and fluctuating raw commodity markets to contend with.

    Plant protein manufacturers also face some key regulatory hurdles, particularly those working with industrial hemp, which faces outdated and inconsistent regulations that restrict adoption, marketing and investment.

    What Australia’s government must do to support this industry

    australian plant proteins
    Courtesy: Food Frontier

    Despite the challenges, a host of opportunities exist for Australia’s plant protein manufacturing sector. It can supply high-quality, functional ingredients that meet shifting consumer and company priorities, especially in Asia-Pacific, where provenance is a key differentiator.

    Replacing imported ingredients with local alternatives can enhance supply chain resilience and reduce exposure to trade volatility. Domestic production can also add significant value to otherwise unprocessed crops, providing greater economic certainty for farmers.

    Secondary ingredients could serve as feedstock for biomanufacturing applications to link plant protein production to the country’s broader bioeconomy goals. Moreover, strategically located facilities can reduce freight costs, valorise co-products and build supply chain resilience.

    To meet these opportunities, the report identifies five strategic priorities for the Australian government:

    1. Establish a national taskforce of government members, industry stakeholders, farmers, investors and researchers to set a country-wide strategy for plant protein manufacturing. This would help align jurisdictional policy, infrastructure and investment and mitigate risks.
    2. Invest in shared R&D platforms for crop breeding, processing optimisation, ingredient functionality, product application, and byproduct valorisation to accelerate innovation, generate technical evidence, and reduce the financial burden on individual manufacturers.
    3. Drive demand generation and reduce adoption barriers via targeted marketing, reformulation incentives, traceability systems, and data on ingredient usage and trade flows. This would build market confidence and position Australia’s ingredients competitively.
    4. Scale up manufacturing by strategically investing in regional hubs, shared infrastructure and capital co-investment frameworks, which would help overcome capital intensity barriers, support food security, and deliver regional value.
    5. Build the workforce and regional supply chains through targeted training, farmer engagement and regional ecosystem development, an effort that will address critical skills shortages and ensure growers are equipped to meet evolving demand.

    “With national leadership and coordinated implementation, Australia can realise the dual opportunity set out in this report: to position Australian-made ingredients as premium, provenance-led products, and to secure a leading role in the next wave of global plant protein diversification,” reads the report.

    The post Australia Must Develop National Strategy for Plant Protein Production to Meet Future Food Potential appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Exclusive: Merck Spinout Banks on Edible Membrane Tech to Produce Whole-Cut Cultivated Meat

    edimembre
    7 Mins Read

    EdiMembre has spun off from Merck’s MilliporeSigma to commercialise an edible membrane technology for sustainable foods, starting with whole-cut cultivated meat and high-protein pasta.

    In Massachusetts, EdiMembre is a new startup hoping to enable scalable manufacturing for future food companies with hollow fibre membrane technology.

    The food tech firm has spun out from MilliporeSigma, the US life sciences arm of Germany’s Merck Group, with an exclusive licence to commercialise its edible membrane platform.

    “Inspired by traditional membrane formation techniques, EdiMembre uses a patented phase-inversion approach to form micro- and nanoporous membranes from legume protein isolates. These membranes have the ability to pass large molecules through them, while promoting cell attachment,” co-founder and CSO Ryan Sylvia tells Green Queen.

    EdiMembre has already developed countertop bioreactors to create whole-cut pieces of cultivated meat and high-protein pasta made with legume protein isolate. “Beyond this, we can tune the physical properties of the membrane, opening up a range of culinary experiences and applications,” adds Sylvia.

    As it transfers the tech from MilliporeSigma, the startup has raised $500,000 in pre-seed investment from Siddhi Capital, Replicator VC, Meach Cove Capital, Alwyn Capital, and Cellular Agriculture Ltd, among others.

    “Over the next few weeks, we will be unpacking and building our beta pilot machine to start manufacturing edible fibres in our new headquarters at the Atlas Commercial Kitchen in Woburn, Massachusetts,” notes co-founder and CEO Timothy Ryan Olsen. “Two key members from the technical project team at MilliporeSigma have been hired and are onboarded.”

    How edible membrane tech can transform future food manufacturing

    edimembre cultivated meat
    Courtesy: EdiMembre

    MilliporeSigma’s cultivated meat programme led to the development of a strong IP portfolio and alternative protein partnerships, which presented an externalisation opportunity to fine-tune the tech further with AI-led company builder Mantro.

    The latter is managing MilliporeSigma’s stake in EdiMembre, which will develop and commercialise the patent-protected edible membrane tech to deliver efficient solutions for future food manufacturing.

    “EdiMembre’s flagship technology is CraftRidge, which is the patent-protected edible hollow fibre bioreactor for growing structured whole-cut cultivated meat at scale,” explains Sylvia. “Thus far, we have worked with partners to demonstrate application for multiple cell types and species, while using single-cell, aggregate, and adherent cell bioprocess modalities. Today, we can offer bench-top devices for growing a few grams, but are actively working towards kilogram scales.”

    The startup has demonstrated membranes with several off-the-shelf legume protein isolates, with soy, mung or lentil-derived options preferred most. “From a labelling standpoint, this becomes very attractive, since the membrane is composed of a single material: legume protein isolate,” he says.

    The isolates can result in pasta with plant protein content higher than 80%, well above the market standard of 15-40%. They can also help make whole cuts of cultivated meat. Scaling up these novel proteins is a major challenge that requires large amounts of capital expenditure.

    “Our scaled-out edible hollow fibre bioprocess approach alleviates this capex burden for the industry while solving the harvest and whole-cut formation challenges,” Sylvia outlines. “The technology platform has been shown to accommodate multiple cell types, species and bioprocess modalities. To use our device is straightforward – you put your cells in, use your bioprocess, harvest, cook, then eat.”

    He adds: “Depending on the end user’s preference, we can easily control the amount of hollow fibre membrane that goes into the bioreactor. For most users, our protein hollow fibres are expected to be in the bulk range of 30-50% of the final product, which is great as it will contribute to the final protein content of the cultivated meat.

    “The cultivated meat companies can fill the lumen of the fibres with fat content as a post-processing step, allowing for homogenous distribution of fat content throughout the whole-cut meat.”

    EdiMembre targets cultivated protein startups and Big Meat

    hollow fiber bioreactor cultured meat
    Courtesy: EdiMembre

    EdiMembre plans to leverage a B2B consumables model. “CraftRidge is a single-use edible hollow fibre bioreactor consumable part that will be manufactured and available off the shelf, or made to order for custom cultivated meat products,” explains Olsen.

    He expects cultivated meat and seafood startups that are bringing products to market today as its initial customers, with future clients including large meat producers that have integrated cell-cultured protein into their supply chain.

    “Over the last few years, we have already built partnerships with the leading cultivated meat startups to kickstart industry-relevant testing of our prototypes. They are the true experts with their cells and bioprocess, while also having the vision for the product concept they are bringing to market,” he says.

    “As cultivated meat companies are successful in creating products 2.0 and 3.0 with CraftRidge over the next few years, licensing opportunities will naturally present themselves both for access to the consumable for production of cultivated meat and also the equipment used for manufacturing the edible hollow fibres and single-use devices.”

    Olsen acknowledges that to enter the market, CraftRidge would need to show strong bioprocess performance, regulatory alignment and seamless integration into existing cultured protein workflows. So it’s critical to work closely with its partners to secure feedback and technical insights at each development stage.

    “The go-to-market strategy began with industry testing of our prototypes over the last year. EdiMembre provided the device with a basic protocol, and the cultivated meat startups shared data and bioprocess feedback. We use feedback to set our product specifications with the vision of allowing the launch of a product that can be used by as many customers as possible,” the CEO says.

    “As with all biotechnology, scaling sizes are required for the manufacturers to build their bioprocess. After the prototype stage, EdiMembre is targeting a 1kg device as the first ‘usable’ device for making significant quantities of structured cultured meat,” he adds.

    “We are planning to have the first version of the 1kg device in our hands by the end of 2025. In the future, we envision a 30kg device being the industrial workhorse for large meat producers.”

    Gearing up for $5M seed round

    edible membrane technology
    Courtesy: EdiMembre

    The edible membrane technology enables a broad range of applications, including substrates for cell-based leather and encapsulation of biologics. Right now, though, EdiMembre is “laser-focused” on cultivated meat, with some of its priorities including the optimisation of protein solutions, formation of bath chemistries, increase of fibre-spinning speeds, and the design of scaled versions of its spinning machines.

    “As we build for the cultivated meat industry, we are anticipating opportunistic commercial opportunities for protein pasta via licensing of our manufacturing capabilities. Early wins here would help to advance our technology readiness level across the platform, validate our capabilities, and provide early revenues for our company,” says Olsen.

    With the new funds, EdiMembre is working to improve its edible hollow fibre spinning process at the benchtop scale and developing plans to make its manufacturing commercially relevant. It’s not stopping at the pre-seed round, though.

    “We have already started our seed round fundraising, and are targeting $5M. These funds will be directed at building out the full pilot machine to enable production of the 1kg CraftRidge devices for delivery to customers, partnering to demonstrate a bioprocess run at the 1kg scale to produce structured whole-cut meat, advancing patent applications on scalable production processes and equipment, and continuing to build out a world-class team,” Olsen says.

    The startup will now get its lab up and running and ready its platform, while forging new partnerships that multiply its existing capabilities and create early revenue opportunities. Success in the first six months would allow it to showcase both the tech and its ability to move quickly with a strong yet lean team. “This was key for securing EdiMembre’s first investors, and we know it will be absolutely paramount for our seed fundraising success, especially given the current environment.”

    Funding for alternative proteins has dipped dramatically. Cultivated meat companies raised more in 2021 than in the following three years combined. And this year, the sector had only secured $35M by the first half. In the US, where EdiMembre operates, seven states have banned these proteins, and plenty of others are hoping to do the same.

    Olsen, however, remains optimistic about the industry’s future, pointing to the host of regulatory wins this year. Three companies received some form of regulatory clearance in the US (one’s products are already on sale), while one startup went on sale in Australia, and another was approved to sell cultivated meat for pets in Singapore.

    “The cultured meat market has seemed to ‘correct’ itself in terms of valuations and expectations from a few years ago, which has led to the current funding environment. EdiMembre’s first investors and our team are aligned in that cultivated meat is still a huge opportunity, but will just take time and hard work,” Olsen contends.

    “As cultured meat companies continue to make progress with cost, scale, product development, infrastructure, regulatory, and beyond, we will do our part to be a key enabling technology partner to accelerate their efforts in bringing delicious cultured products to the global market.”

    The post Exclusive: Merck Spinout Banks on Edible Membrane Tech to Produce Whole-Cut Cultivated Meat appeared first on Green Queen.

    This post was originally published on Green Queen.

  • British Plant-Based Egg Crackd Rolls Out in US to Take on Eat Just

    crackd egg
    4 Mins Read

    UK startup Plant Heads has taken its vegan liquid egg, Crackd, to the US, starting with retailers in Chicago and several Texas cities.

    As Just Egg rolls out in the UK, another plant-based egg is crossing the Atlantic.

    This time, it’s going from Britain to the US, taking on the dominance of Just Egg in its home market. Crackd, the No-Egg Egg – the pourable vegan alternative produced by Plant Heads – has secured its first set of retail listings stateside.

    The product is available at Jewel-Osco stores in Chicago, and at Albertsons, Randalls and Tom Thumb in Dallas, Houston, Austin and other major Texas cities. Together, these cities represent six of the 12 largest metropolitan areas in the US.

    “The US offers a larger single language market with high purchasing power and consumer demand,” Jonathan Traub, president of Plant Heads’s US business, tells Green Queen when asked why the firm chose the country as its second market. “It aligned better with our long-term strategic goals, for our brand positioning, innovation adoption, and scalability.”

    Plant Heads teases new Crackd products by 2025-end

    crackd vegan egg
    Courtesy: Plant Heads

    First appearing on shelves in late 2020, Crackd has won several taste, free-from and packaging awards over the years, and established itself as the leading plant-based liquid egg alternative in the UK.

    It’s made from a base of water, pea protein, corn oil, methycellulose, and pea starch, and is free from the 14 top allergens. It contains 2.7g of protein per 100g, 2g of fat (less than 0.2g of which is saturated), and zero cholesterol, while also being rich in vitamins B12 and D.

    Unlike in the UK, where Crackd comes in a bottle with the equivalent of six eggs, the US version is packed in pourable pouches enough to replace seven eggs.

    The product can be cooked in a pan or microwave, and used in baking applications as well. Crackd can be used to make scrambles, omelettes, breakfast burritos, pancakes, and more. Plant Heads says the launch will appeal to Americans looking to eat healthier without sacrificing taste.

    “When they try Crackd, consumers will find superior taste and texture in a healthier, all-natural, freezeable, microwaveable version of America’s breakfast staple,” says Traub.

    In the US, Just Egg accounts for 99% of the plant-based egg market. How does Crackd plan to compete? “The introduction of a quality-competitive product will change that landscape and grow the category,” he argues.

    “Crackd is made from pea protein, is free from 14 major allergens, [has] zero cholesterol, non-GMO, and mimics real egg when cooking and baking. It tastes delicious, and we have some amazing line extensions launching towards the end of 2025.”

    Crackd ‘well-positioned’ to compete with Just Egg in the UK

    vegan egg substitute
    Courtesy: Plant Heads

    It comes amid an avian flu crisis that has pushed US egg prices to record highs – in some cities, Americans were paying $1 per egg this year. Now, three in five consumers are concerned about the affordability of eggs, 44% about their availability, and 31% about their safety.

    Plant-based alternatives have been a major beneficiary as a result. In January alone, Just Egg’s sales grew five times faster than in the past year, and 56% of shoppers returned to buy more (a three-point increase from 2024).

    Plant Heads, whose vegan egg is priced at $6.99 to $7.49 per 12oz pack, has not disclosed its revenues for over the previous year, but Traub offers: “We had a very soft year-end launch for 2024 and first half of 2025 as we prepared for mass production in the US, ensuring quality and supply for our customers as we head into the second half of 2025.”

    As part of this expansion plan, it is now in discussions with foodservice operators too. “Our retail brokers are in contact with most major retailers on a weekly basis and will be available in new doors very soon,” he adds.

    Back home in the UK, the vegan egg category has had a shake-up with the arrival of Just Egg. Traub calls its entry “bold”, but notes that Crackd, as its main rival, is “well-positioned to compete effectively”.

    “We started as a home-grown UK brand with deep ties to local sustainability and food innovation efforts,” he says. “It’s business as usual for the Crackd team, and [we] believe our US expansion will build even more trust in our brand in the UK. Competition is healthy and gives the consumer a choice.”

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