radiofree.asia

Category: Vegan

  • 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.

    This post was originally published on Green Queen.

  • As Philippines Embraces Plant-Based Food, Its Hotel Industry Follows Suit

    vegan hotel philippines
    4 Mins Read

    With interest in plant-based eating heightening in the Philippines, a wave of hospitality groups has committed to increasing meat-free options.

    In the Philippines, the hotel industry is increasingly aligning its food policies with the public’s wishes.

    Over the last few months, a host of hospitality operators have pledged to increase the share of plant-based food on their menus. It’s a direct response to the four in five Filipinos who say they’re more likely to eat at restaurants and hotels that set such policy goals.

    The shift was led by Ascott Limited, which in May became the first company to introduce a plant-based target in the Philippines. It worked with sustainability NGO Lever Foundation to commit to making 20% of its menu plant-based by this year, rising to 30% in 2027, across its 17 properties in the country.

    Since then, at least four other companies have followed with their own ‘protein split’ commitments to increase the uptake of plant-based foods and lower their food-based climate impact.

    From hotels to casinos, Philippines puts plants on the menu

    philippines vegan
    Courtesy: Okada Manila

    A month after Ascott’s announcement, IHG Hotels & Resorts and Eco Hotels Philippines went one better, committing to 30% plant-based menus by this year itself.

    The initiative includes the restaurants, room service and banquet menus at IHG’s six Philippine properties, including Crowne Plaza Manila Galleria, Holiday Inn & Suites Makati, and Holiday Inn Cebu City. “It reflects our determination to reduce our environmental footprint while meeting the evolving preferences of today’s conscious travellers,” said Patria Puyat, cluster general manager at Crowne Plaza Manila Galleria.

    Eco Hotels, meanwhile, was the first homegrown hospitality group to make such a pledge, building on its existing sustainability framework (including green design and supply chains). “By committing to more sustainable food choices, we’re not only meeting the growing demand for healthier and eco-friendly options, but also reinforcing our long-standing dedication to responsible tourism,” said president and CEO Alessandra Atienza.

    And last week, two more companies joined this list. Winford Resort & Casino Manila became the first gaming complex in the country to commit to a plant-based target, transforming 30% of the menu by early 2026. It aligns with its wider goal to reduce emissions, water use, and food waste, and provide healthier dining options.

    Finally, Okada Manila is the first integrated resort in the Philippines to make such a commitment, aiming for 30% plant-based options by 2028. The move is set to impact 20,000 daily guests and 10,000 employees across its 30-hectare property.

    Marielle Lagulay, sustainability programme manager at the Lever Foundation, noted that the leadership from such an iconic property provided real inspiration for the industry.

    Industry responds to Filipinos’ appetite for plant-based food

    philippines vegan resort
    Courtesy: Okada Manila

    The food system is at risk of collapse as things stand. Producing a kg of meat is linked with 50 times higher emissions and water use than vegetables. And even with its outsized land use, livestock agriculture only provides 37% of the world’s protein and 18% of its calories.

    Initiatives that make more plant-based options available and accessible make it easier for consumers to adopt meat-free eating. It is one of the most effective ways for foodservice operators to promote dietary shifts, according to the World Resources Institute.

    Meanwhile, in the Philippines, 24% of consumers were looking to reduce their meat intake in 2024. And this year, one poll found that 83% of Filipinos are looking to increase their consumption of plant-based food, with 91% aware that it is healthier and more sustainable than conventional meat.

    In fact, 93% agree that hotels, restaurants and retailers have a responsibility to manage the sustainability and health of their food supply chains, and 85% believe they should sell more plant-based food to support their planetary and public health goals.

    The announcements in the last few months mirror a shift in China’s hotel sector too, where 11 companies (including IHG) have committed to making a significant portion of their menus plant-based. Accor Group and Langham Hospitality have both pledged to make half their menus meat-free by 2030.

    In fact, Accor Group has made the 50% by 2030 pledge for all its hotels globally, as part of its Good Food Feels Great policy. These include Novotel, Raffles, Pullman, Sofitel, Fairmont, Ibis, and more.

    Additionally, over 175 businesses have committed to improving their sourcing policies in light of sustainability and animal welfare since 2022 in Asia.

    And in the Philippines, 7-Eleven has rolled out plant-based meat and fish products in collaboration with Green Rebel Foods in more than 2,000 stores. This month, Pasig-based Century Pacific Food acquired the assets of legacy vegan meat company Atlantic Natural Foods, including the Loma Linda and Tuno brands, from bankruptcy, making the Philippines’s Seventh-day Adventists the primary target market for the shelf-stable products.

    The post As Philippines Embraces Plant-Based Food, Its Hotel Industry Follows Suit appeared first on Green Queen.

    This post was originally published on Green Queen.

  • 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.

    This post was originally published on Green Queen.

  • 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.”

    The post Novameat Leans Into Clean-Label Demand with Plant-Based Pulled Pork & Lamb 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.

  • Weight-Loss Boba: Could Plant-Based Microbeads Be A Natural Alternative to Ozempic?

    ozempic alternative
    4 Mins Read

    As Ozempic pushes food companies to reformulate their products, scientists have developed fat-trapping plant-based microbeads that could rival weight-loss drugs.

    While weight-loss medications like Ozempic and Wegovy continue to take hold of America’s food and health systems, demand for ‘natural’ drug-free alternatives is on the up too.

    These drugs work by replicating GLP-1, an incretin hormone naturally released in the gut, which reduces appetite and prolongs the feeling of being full, and helps regulate blood sugar levels and manage weight.

    However, they come with a host of side effects, including gastrointestinal issues such as nausea and vomiting, mental health problems like anxiety and irritability, and a phenomenon dubbed ‘Ozempic tongue’ (when people’s taste receptors react differently to foods than they did before GLP-1 use). They’re also costly. A month’s supply of Ozempic will run you around $1,000 in the US.

    It has spurred startups and scientists to find cheaper, drug-free alternatives sans the side effects. In a new project, scientists at China’s Sichuan University have developed edible microbeads that bind to fats in the gastrointestinal tracts upon consumption. In preliminary trials with rats, they found that this weight-loss approach may be safer and more accessible than surgery or pharmaceuticals.

    How the Ozempic-targeting microbeads were created

    Made from green tea polyphenols, vitamin E and seaweed, the solution works similarly to orlistat, a weight-loss drug approved by the US Food and Drug Administration (FDA).

    Orlistat inhibits certain gastric enzymes from breaking down dietary fats, leading to less fat being absorbed by the body, the researchers note. But for some people, it can cause serious side effects, including liver and kidney damage.

    The Chinese researchers, therefore, sought to target the fat absorption process without side effects. “We want to develop something that works with how people normally eat and live,” said Yue Wu, a graduate student at Sichuan University.

    She and her team created tiny plant-based beads that spontaneously form through a series of chemical bonds between the green tea polyphenols and vitamin E. These structures can form chemical tethers to fat droplets and serve as the fat-binding core of the microbeads.

    Then, the researchers coated the spheres with a seaweed-derived polymer to protect them from the acidic environment in the stomach. Once consumed, this coating expands in response to the acidic pH, and the green tea polyphenols and vitamin E compounds bind to and trap partially digested fats in the intestine.

    “Losing weight can help some people prevent long-term health issues like diabetes and heart disease,” said Wu. “Our microbeads work directly in the gut to block fat absorption in a non-invasive and gentle way.”

    Plant-based beads could be used as boba pearls

    weight loss microbeads
    Courtesy: Yue Wu/American Chemical Society

    To examine the beads’ efficacy as a weight-loss treatment, the researchers conducted a month-long trial on rats. Those who ate a high-fat diet (comprising 60% fats) and microbeads lost 17% of their body weight, whereas rats who consumed the same diet without the microbeads did not lose any weight. Even those fed a normal diet (10% fats) didn’t lose weight.

    In addition, the microbead-consuming rats had reduced adipose tissue and less liver damage compared to the others, and excreted more fat in their faeces (which had no apparent ill effects on their health). Moreover, the high-fat, microbead-eating rats showed similar intestinal fat excretion as a fourth group of rats treated with orlistat, without the gastrointestinal side effects.

    The authors have now begun a human clinical trial with 26 participants in collaboration with Sichuan University’s West China Hospital, whose preliminary data is expected within the next year.

    Since the microbeads are “nearly flavourless”, the researchers said they can easily be integrated into people’s diets – for example, they could be made into small tapioca- or boba-like balls and added to desserts and bubble teas.

    Wu and her colleagues are already working with a biotech company to manufacture the plant-based microbeads. “All the ingredients are food grade and FDA-approved, and their production can be easily scaled up,” said co-author Yunxiang He, an associate professor at Sichuan University.

    The beads are the latest example of food-based alternatives to GLP-1 drugs. Scientists in Spain last year discovered two plant extracts that could be used as weight-loss pills without the side effects. Meanwhile, Chilean startup NotCo has teased a botanical-based GLP-1 Booster that can be added to any food to help you feel satiated and eat less.

    Likewise, Israel’s Lembas has created a bioactive peptide to activate the body’s GLP-1 hormone. It can be used in bars, snacks, shakes, beverages, supplements, and more. And brands like Supergut are using probiotic fibre and resistant starches to create GLP-1 boosters.

    The post Weight-Loss Boba: Could Plant-Based Microbeads Be A Natural Alternative to Ozempic? appeared first on Green Queen.

    This post was originally published on Green Queen.

  • How A Viral Podcast Helped Raise Millions in the Fight to End Factory Farming

    farmkind
    5 Mins Read

    Just $1 can help avert a decade of animal suffering in factory farms. One podcast episode helped raise over $2M for some of the world’s leading non-profits advocating for better diets.

    Most of the world’s meat and seafood comes from factory farms. According to one estimate, 94% of our animal protein supply is sourced from these concentrated feeding operations globally. In the US, this jumps to 99%.

    Research has found factory farming to be the worst form of protein production across a number of environmental, social, and health metrics. It’s what spurs animal rights and future food charities to fight these systems, but they face a critical bottleneck: money.

    Last year, this movement spent $260M to help shift our food systems away from industrial livestock farming. In contrast, the global meat market was worth $1.4T last year – if you take the 94% statistic, factory-farmed meat generated over $1.3T in revenue.

    So $260M is a 0.02% drop in the bucket to combat the industrial meat machine. It’s why efforts to get people to reduce meat have largely gone in vain.

    But this month, one fundraiser displayed the strength of the animal rights movement, stemming from an episode of tech podcaster Dwarkesh Patel’s show. With Lewis Bollard, farm animal welfare director at Open Philanthropy, as his guest, Patel announced that if his listeners donated $250,000 in total to FarmKind, a non-profit that distributes donations to charities fighting factory farming, he would match that.

    “The welfare of animals on factory farms is so systemically neglected that just $1 can help avert 10 years of animal suffering,” he wrote.

    That target was met within two days, after going a bit viral. And two weeks later, the fundraiser blew past its organisers’ expectations, having raised $2M (close to 1% of the total annual budget of the anti-factory-farming movement).

    Who invested in FarmKind’s anti-factory-farming fundraiser?

    “As Dwarkesh explains in the podcast, this cause is one he’d known was important, but had dropped off his radar for a while,” Aidan Alexander, co-founder and director of platform and charity recommendations at FarmKind, tells Green Queen.

    “When he booked Lewis as a podcast guest, he saw it as an opportunity to try and raise some funds, but they needed an appropriate home for the fundraiser with a warm, welcoming brand for the general population – this is where FarmKind came in,” he says.

    Alexander explains that Dwarkesh’s promise to match $250,000 in donations was redeemed within 48 hours. But that sent the ball rolling.

    “Next, Patrick Collison, Stripe co-founder and CEO, added a further $250,000 in match funding,” explains Alexander. “When it became clear that the $500,000 total would also be fully redeemed, several prominent figures in the tech and finance world chipped in, adding an additional $500,000 to the matching fund, taking it to $1M.”

    These included Arcadia Science co-founder and CEO Seemay Chou, Stellar Development Foundation’s Jed McCaleb (each of whom committed up to $250,000), XN founder and CEO Gaurav Kapadia (up to $100,000), Mobius founder Ariel Nessel, Lantern Ventures’s Tyler Maule and the Dahna Foundation (up to $50,000 each).

    Overall, Alexander says hundreds of people made their first-ever donations to help farmed animals, reaching the $2M total 11 days after the fundraiser began.

    dwarkesh patel podcast
    Courtesy: FarmKind

      Which charities do the funds go to?

      “The money goes to whichever of our charities the donor selects, but the default option that almost all donors choose is our Impact Fund, which is made up of our six recommended charities,” says Alexander.

      These are the Humane League, the Fish Welfare Initiative, the Shrimp Welfare Project, Sinergia Animal, the Good Food Institute, and the Danish Vegetarian Association. The latter three also form FarmKind’s Climate Fund. They’re chosen by the organisation after rigorous assessment and in tandem with expert grantmakers to “maximise the difference” the donations make.

      “The Impact Fund is currently divided roughly six ways (with the proportions each organisation gets ranging from 14-17%),” notes Alexander “The funds will be used to scale their programmes that fight factory farming.

      “Some of the main types of programmes are persuading governments to support the move to a fairer, kinder and more sustainable food system, helping companies to produce food without factory farming (making cruelty-free options better and more available), and winning corporate commitments to phase out cruel practices (like ‘battery cages’ for hens and confining mother pigs).”

      farmkind fundraiser
      Courtesy: FarmKind

      Are dietary offsets better than advocating for veganism?

      According to FarmKind’s impact calculator, the money raised from Patel’s podcast can reduce the suffering of around 26,000 cows, 835,000 pigs, 2.2 million chickens, 780,000 fish, and 420 million shrimp.

      So far, FarmKind has raised $2.4M (or close to $3M when including the expected value of its 450 monthly donors) for its dietary offsets approach. The non-profit argues that this may be a better way to end factory farming than asking people to go vegan.

      “Writing a check is a much easier ask than changing your entire diet, which means more people will actually help. The numbers bear this out: about 14% of Americans already donate to animal causes each year, almost three times as many people as identify as vegetarian or vegan,” co-founder and outreach director Thom Norman wrote in an op-ed for Green Queen in March.

      “Our experience running FarmKind has been that almost everyone loves animals and thinks factory farming is a bad system. People are willing and excited to help if you make it easy for them to do so. So we weren’t surprised by donors’ willingness,” says Alexander. “However, we didn’t anticipate just how much funding would be raised so quickly. It’s very heartening to see so many new supporters take their first action for farmed animals.”

      The post How A Viral Podcast Helped Raise Millions in the Fight to End Factory Farming appeared first on Green Queen.

      This post was originally published on Green Queen.

    1. UK Food Companies Must Cut Back on Meat to Avoid ‘Catastrophic’ Biodiversity Loss

      uk meat consumption
      5 Mins Read

      Food companies in the UK must accelerate a switch to plant-based diets to fight climate change and lower the risk of biodiversity extinction, according to a new report.

      Global wildlife populations have shrunk by 73% in the last 50 years, primarily due to human activity. Without urgent reforms to the food system, the world’s journey towards a sixth mass extinction event will only accelerate, a report by the UK’s Food Foundation shows.

      “Food production and diets – particularly those high in animal-source foods – play a critical role in driving this catastrophic loss of biodiversity and nature,” it stated. Agriculture contributes heavily to greenhouse gas emissions and biodiversity loss, and exerts pressure on ecosystems in several ways.

      Food production damages biodiversity, but at the same time, a loss of biodiversity can harm food production. “Rethinking what we eat and how we produce food has the potential to mitigate the harm current food systems are having on nature and the environment, as well as unlocking significant benefits for public health and the economy,” the report said.

      “Changing how we produce food and shifting diets towards more healthy and sustainable plant-rich patterns ought to be a key strategy for ensuring the sustainability of our food supply and safeguarding our future.”

      How meat production is driving biodiversity loss

      meat production biodiversity
      Courtesy: Food Foundation

      The report warned that the UK government’s failure to address biodiversity loss in the agrifood industry right now will lead to much greater economic costs down the line. Nature loss is set to reduce the country’s growth by 6-12% in the 2030s, exceeding the impacts of the 2008 financial crash or Covid-19.

      Acting swiftly to protect nature and biodiversity could generate $10T in economic value and nearly 400 million jobs globally by the end of the decade, but postponing action by just 10 years could double today’s intervention costs.

      Agriculture is the primary driver of nature and biodiversity loss, and the current system of subsidies reinforces harmful production and consumption practices, causing $4-6T in climate damages every year. There are plenty of opportunities to transform the food system, though, with a shift to plant-rich diets among the most viable and effective.

      “Diversifying consumption patterns away from high intakes of less healthy foods and animal-source products, and increasing intakes of plant-rich foods, has climate, nature and health benefits,” the report said. The net benefits of transforming food systems to be healthier and more sustainable while providing decent livelihoods have been estimated at $4.5-10B annually.

      “Current UK dietary patterns, especially the consumption of red or ruminant meats like beef and lamb, are directly linked to increased extinction risks for numerous species,” the organisation wrote. On average, Brits consume twice as much meat as the global average. But “shifting to plant-based diets could reduce the projected number of extinctions linked to current dietary habits by 58%” over the next 100 years.

      The Food Foundation noted that while meat can be part of a balanced diet, consumers in affluent countries need to eat much less meat than they do right now. In 2021, the UK’s independent National Food Strategy recommended a 30% reduction in meat consumption by 2032, while this year, the Climate Change Committee called for a 25% decrease by 2040 and 35% by 2050.

      “These data show that eating less meat is also necessary to minimise the impact of our diets on species extinction and protect our planet’s biodiversity,” the report said.

      Less intensive, regenerative meat ‘not a realistic solution’

      food foundation report
      Courtesy: Food Foundation

      According to the Food Foundation, there is “significant scope” for reducing the harm to nature by shifting to plant-forward diets. In recent decades, 65% of agricultural expansion has been linked to increased animal-based food production, while land use change associated with livestock farming has accounted for 30% of global biodiversity loss.

      Some have advocated for a less intensive, more regenerative approach to animal agriculture. However, the report said that although these strategies are important, they’re “not a realistic solution with current levels of livestock and meat consumption”.

      “It is true that certain grazing methods on pasture can deliver environmental benefits, including improvements in soil health and biodiversity,” it stated. “However, there is simply not enough land available globally to farm the current livestock population in this way. The evidence shows that it will not be possible to reach climate and nature targets without producing and consuming less meat and reducing livestock numbers.”

      The Food Foundation is calling on businesses and investors to support climate- and nature-friendly solutions, such as shifting to portfolios promoting plant-rich diets and investing in more sustainable farming practices. Only 5% of companies assess nature-related impacts, and less than 1% understand their dependency on nature. Meanwhile, only 2% of businesses have board-level expertise on biodiversity or climate. These gaps must be addressed too.

      One major opportunity for the food industry could lie in a traditional plant protein category: beans. The Food Foundation last year found that beans and grains are, on average, the strongest-performing foods on sustainability, nutrition and price fronts. And in May, it urged policymakers and businesses to take action to boost the uptake of plant-rich diets in the UK, with a focus on whole-food sources like beans.

      “The Food Foundation is calling on the government to deliver an ambitious edible horticulture growth plan for British farmers and growers across all of the devolved nations for an expanded, vibrant, and thriving horticulture sector,” it said in the biodiversity report. “This would support the production and increased consumption of plant foods, including beans as well as fruit and vegetables, that can be grown in the UK, and ensure the UK is not unsustainably reliant on imports.”

      Baroness (Joan) Walmsley said the report exhibited the importance of government action on transitioning towards plant-forward diets. “If we are to have a healthy population who can help grow our economy, we need access to healthy and sustainable foods, especially from fruit, veg, beans and other plant-rich sources,” she stated.

      “Rethinking what we eat and how we produce food has the potential to mitigate the harm current food systems are having on the environment, as well as unlocking significant benefits for public health and the economy.”

      The post UK Food Companies Must Cut Back on Meat to Avoid ‘Catastrophic’ Biodiversity Loss appeared first on Green Queen.

      This post was originally published on Green Queen.

    2. 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.

    3. Bollywood Star Ranveer Singh Launches Fermented Yeast Protein Powder in India

      superyou pro
      4 Mins Read

      SuperYou, the Indian protein startup co-owned by Bollywood actor Ranveer Singh, has launched a yeast protein powder big on gut health and sustainability.

      Depending on who you ask, India may or may not have a protein deficiency problem. Regardless, people in the world’s most populous nation are consuming more protein than ever before.

      The issue is, animal-based sources are growing at a faster rate, a blight on the country’s climate ambitions. Agriculture accounts for 15% of India’s emissions, but two-thirds of this comes from livestock farming.

      Still, research shows that 37% of these consumers want to add more plant proteins to their diet, and more Indians want to increase their intake of protein from plant-based sources over that from animals.

      Responding to India’s protein demand, Mumbai-based SuperYou is bypassing both plants and animals, and betting big on yeast.

      Co-founded by Bollywood actor Ranveer Singh, the startup has unveiled SuperYou Pro, a vegan protein powder made from biofermented brewer’s yeast, with added probiotics for gut wellness.

      “When we learnt about it, the innovative bio-fermented yeast protein, we knew we had something revolutionary on our hands,” he said. Singh called SuperYou Pro “a breakthrough” that outperforms plant-based proteins and whey. “It’s a great gut-loving, clean and complete protein powder; it’s the love your muscles deserve.”

      How SuperYou’s yeast protein powder is made

      superyou protein powder
      Courtesy: SuperYou

      Founded in 2023 by Singh and co-founder Nikunj Biyani, SuperYou has previously launched chips with plant proteins and a wafer line blending milk protein with its fermented yeast protein. Now, it’s spotlighting the latter in protein powder form.

      To make the ingredient, Saccharomyces cerevisiae (brewer’s yeast) is mixed with molasses, then fermented in bioreactors to produce proteins and other nutrients. The yeast protein is then separated and purified, before being shipped to SuperYou’s facilities in India. The waste from this process is used as bio-organic fertiliser.

      SuperYou Pro is available in four variants: chocolate, coffee, masala chai, and unflavoured. Each contains a base of fermented yeast protein, chicory root fibre, monkfruit powder (for sweetening), bromelain and papain for enhanced digestion and anti-inflammation benefits, and a probiotic for gut wellbeing.

      It’s free from soy, dairy and gluten, and contains 24-27g of protein per 36g serving. SuperYou Pro is a complete protein with all nine amino acids and a PDCAAS score of 1.0 (the same as whey, casein, and egg whites). The product is designed to enhance absorption and digestibility, and aid gut health and muscle recovery.

      “When I discovered biofermented protein technology, the most advanced and gut-friendly protein innovation, I knew we had to bring it to India,” said Biyani. “We wanted to create a protein powder that delivers clean nutrition, tastes great and performs even better. SuperYou Pro is exactly that.”

      The protein is verified by India’s National Accreditation Board for Testing and Calibration Laboratories, with quality backing from agencies in China and Australia. It’s manufactured in a GMP-accredited facility certified by the US Food and Drug Administration, and is available online, on grocery delivery apps, and in retail stores across India for ₹3,000 ($34.34) per kg.

      SuperYou looks to lead India’s protein race

      yeast protein powder india
      Courtesy: SuperYou

      SuperYou is targeting India’s growing performance nutrition market with the new protein powder, suggesting that it is suitable for gym-goers, athletes chasing their personal best, post-run recovery, or even for those simply looking to keep active.

      “It performs like whey, tastes great, but without any of the gut discomfort. Our goal with Pro is to make high-performance protein inclusive, clean, and easy to consume without the fuss,” said Biyani.

      SuperYou also claims the new product has sensory benefits. “It’s got none of that grainy, chalky texture that we’re used to when we’re drinking protein. It’s just a smooth, flavourful protein that you will actually enjoy,” said Singh.

      Plus, it requires much less land and water than animal protein, while generating far fewer greenhouse gas emissions. With the new product, SuperYou is aiming to capture 10% of India’s $1.5B protein market within the next 12 months.

      Fellow protein firm Cosmix also sells a range of protein powders blending yeast protein isolate with pea protein, and Soulfuel also sells a protein powder made from brewer’s yeast. Meanwhile, sports nutrition brand Unived has also teased a yeast protein product launch.

      According to Ipsos, India’s alternative protein ecosystem is “on the brink of transformation”, complemented by more awareness around lactose intolerance (which 60% of Indians suffer from) and a concerted effort to eat more protein.

      It’s not just brands looking for a slice of India’s protein pie – restaurants are getting in the act too. Last month, McDonald’s launched vegetarian slices (made from soy, pea and whey) to add 5g of protein each to any burger at all its stores in West and South India.

      The post Bollywood Star Ranveer Singh Launches Fermented Yeast Protein Powder in India appeared first on Green Queen.

      This post was originally published on Green Queen.

    4. Spain’s Väcka Kicks Off Rebrand with Functional Plant-Based Dairy Products

      vacka cheese
      4 Mins Read

      Barcelona-based Väcka has unveiled a fresh identity with a foray into functional health, starting with four nutrition-packed plant-based dairy offerings.

      Spanish plant-based startup Väcka is diving headfirst into consumers’ demand for products that support functional health and gut wellness with a new non-dairy portfolio and brand refresh.

      While it has made its name on fermented vegan cheese, the company is evolving into a nutrition-focused business with its revamped identity. It has launched a Functional Series of products packed with protein and fibre, two key macronutrients in today’s CPG landscape.

      “This range of products was born from the blends we made ourselves to consume in our daily lives, as we play sports and take care of our health,” co-founders Ana Luz and Maxime Boniface said in a joint statement. “For us, it is key to maintain a healthy microbiota and consume products that help us improve our performance.”

      Why Vãcka is leaning into a health-first philosophy

      vacka functional series
      Courtesy: Väcka

      According to Väcka, being plant-based is no longer enough – consumers want clean-label, natural formulations that offer “real health benefits”.

      Indeed, a large EU-wide survey earlier this year revealed that people are prioritising health over sustainability in their food choices, with more than half (51%) of Europeans wanting to eat healthier food (compared to just 9% who want to eat in an eco-friendly manner).

      Only 15% of consumers said they’d like to make changes to their current diets, and of those, 65% mentioned healthier eating as the priority improvement. At the same time, less than one in five (18%) of Europeans avoid animal-based foods like meat or dairy.

      Globally, too, flexitarians place an equal emphasis on taste and nutrition, with 63% calling them a joint top driver for plant protein consumption. But health continues to be their main reason for choosing a flexitarian lifestyle, with 86% feeling it’s healthier to get protein from a wider variety of sources.

      Another EU-based poll, meanwhile, revealed that dairy is the most frequently consumed food group: 46% of respondents ate these products daily, and 77% don’t intend to cut back on them. And for over four in five Europeans, it’s important that the food they eat on a typical day is healthy.

      In Spain, where Väcka operates, 88% of nutritional professionals agree that plant-based dairy products can be part of a healthy diet. Around half of them also said vegan alternatives are nutritionally equivalent to dairy, with 15% finding them superior.

      New products include creamer, functional topping, and protein powder

      protein cream
      Courtesy: Väcka

      It’s these insights that form the backbone of Väcka’s foray into functional health. Its new Digestive Creamer is a powdered version to mix into coffee, smoothies and other plant-based drinks. It’s made from a base of rice, whole oats and coconut MCT, and contains probiotics and prebiotic fibres. Each 10g serving provides the daily recommended intake of Lactospore, and supports balanced bowel movements, relieves bloating, improves digestion, and boosts intestinal health.

      The second product in Väcka’s Functional Series is a savoury Functional Topping comprising almonds, nutritional yeast, cashews, hemp protein, sesame seeds, pumpkin seeds, and lion’s mane mushroom. It’s designed to add flavour, texture and nutritional value to a range of dishes, and contains 32g of protein and 9g of fibre per jar. It supports cognitive function and boosts the immune system, while also being a source of calcium, omega-3 and omega-6.

      Väcka has additionally introduced a three-ingredient Protein Cream made from cashew butter, hemp protein, and salt. It can be spread on toast or mixed with water to form a creamy base for dishes, and contains 60g of protein and 8g of fibre per container.

      Finally, it has launched a Power Blend protein powder with a base of rice, hemp and pea proteins. It’s nearly 70% protein, has a complete amino acid profile, and can be blended with fruits, water, or plant-based milk.

      Aside from the new line, Väcka has reformulated two of its existing products. Its paprika-rind Vera cheese now contains hemp protein, boasting 19g of protein per serving, as well as a better texture and flavour. Its brie alternative, called Vrie, now has no coconut oil, instead relying on sunflower oil. The latter is also said to be more stable and have a superior texture.

      It’s the biggest shift in the company’s 10-year history, with new packaging that highlights the nutritional credentials on the front label. Separately, it is part of the EU’s €5M Delicious programme, which is focused on creating better-tasting, more nutritious fermented vegan cheeses.

      “We will focus on semi-hard cheeses (Gruyère, manchego, comté, etc.) as there is a gap in this category regarding plant-based alternatives,” Boniface told Green Queen in January. “The idea is to be able to mimic the texture, behaviour and flavours of that category.”

      The post Spain’s Väcka Kicks Off Rebrand with Functional Plant-Based Dairy Products appeared first on Green Queen.

      This post was originally published on Green Queen.

    5. No, Beyond Meat Has Not Filed for Bankruptcy

      beyond meat bankruptcy
      4 Mins Read

      Rumours suggest that Beyond Meat is considering a bankruptcy filing amid falling sales, but the plant-based giant has vehemently denied the claim.

      Beyond Meat, the company that put plant-based meat as we know it today on the map, has come out strongly against media reports alleging that it has filed for bankruptcy.

      The Californian vegan pioneer has had a tough couple of years, with sales falling further this year and its stock price at a fraction of its IPO value six years ago. Its year-on-year revenue slimmed by 20% in Q2 2025, prompting the company to announce a new round of layoffs and appoint John Boken, managing director of corporate restructuring consultancy AlixPartners, as its interim chief transformation officer.

      But the latter development has led some media outlets to speculate (or declare) that the company is filing for Chapter 11 bankruptcy protection. Financial news site The Street‘s headline states Beyond Meat “is headed” towards bankruptcy, while UK newspaper The Independent also nodded to the rumour in its URL.

      Indian publications The Economic Times and Hindustan Times also reported on the claim. They based their reporting on lawyer John T Orcutt’s blog, which said “reports confirmed” the news, but did not post a source. A host of other outlets have disseminated the rumour, including a vegan news publication.

      But before the story spiralled, Beyond Meat came out with a strong statement refuting the reports. “Recent media stories suggesting that Beyond Meat filed for bankruptcy are unequivocally false,” the company tweeted.

      “We have not filed nor are we planning to file for bankruptcy. Go Beyond.”

      Beyond Meat hired restructuring expert amid layoff plans

      In 2024, Beyond Meat recorded its lowest revenue in five years, reaching just $326M. But in the first six months of 2025, it has posted just $144M in sales, a near-15% drop from the same period a year ago.

      The company’s continued struggles have forced it to cut back its workforce. In February, it announced that it would lay off 9% of its global workforce, or 64 employees, which included all its staff in China, where it has suspended operations.

      And this month, it said it would let go of 44 employees in North America, though it isn’t clear if this is part of the same job cuts as above, or an additional round of layoffs.

      Beyond Meat blamed its poor sales performance on softening demand and reduced distribution in US retail, and low sales of its burger products to restaurants internationally. It also hired Boken to drive its operational footprint into the current revenue environment and accelerate margin improvements, with the goal of becoming EBITDA-positive within the second half of 2026.

      “It’s a pretty broadly skilled position. I can’t comment on how much time he has. We’re really enjoying him being here. So hopefully, we’ll get some good work done together,” founder and CEO Ethan Brown said in an earnings call.

      beyond mycelium steak
      Courtesy: Beyond Meat

      Could going beyond meat mimics help pay off its debt by 2027?

      Beyond Meat has an outstanding debt of $1.1B, owing to convertible notes (a type of investment that begins as a loan and turns into equity) that are due to be paid back in 2027.

      The company has been working on several solutions to address the debt. It was reportedly in talks with bondholders to restructure its debt in 2024. And this year, it secured a $100M debt financing facility to enhance its liquidity from Unprocessed Foods,  a wholly owned subsidiary of Ahimsa Foundation, a non-profit advancing plant-based diets.

      So you’d think Beyond Meat has at least until 2027 to pay off its debt and avoid bankruptcy. The firm has made a radical move to turn its fortunes around: it’s dropping the word ‘Meat’ from its name to focus on traditional plant proteins.

      Its next product, Beyond Ground, features just four ingredients – fava bean protein, potato protein, water and psyllium husk – and isn’t intended to mimic meat. “Going forward, we intend to increasingly use ‘Beyond’ as the primary brand,” Brown confirmed in the Q2 earnings call.

      beyond meat rebrand
      Courtesy: Beyond Meat/Green Queen

      “We have been formally using the shortened mark in certain instances for some time now, and believe it provides for reduced emphasis on facsimile, a now-complicated frame that overshadows the real high-quality protein offerings we provide to consumers, and a widening of our aperture beyond animal protein replicates,” he said.

      There have been several bankruptcies and acquisitions in the plant-based industry over the last 18 months, and more consolidation is expected. Aside from low sales, a lack of investment is also to blame. In Q2, plant-based companies only raised $127M, and this included the $100M secured by Beyond Meat.

      That deal shows that the company still has some clout amid a dire investment landscape, and it will hope to use this to return to success before it’s too late.

      Green Queen has contacted Beyond Meat for comment on the bankruptcy rumours.

      The post No, Beyond Meat Has Not Filed for Bankruptcy appeared first on Green Queen.

      This post was originally published on Green Queen.

    6. Meet the Pakistani Meat-Lover Who Created the Country’s First Plant-Based Kebabs

      pakistan vegan food
      5 Mins Read

      In a country where veganism is confined to health stores and imported products, Ghaas Phoos is spearheading the fledgling plant-based movement in Pakistan.

      Ailya Khan grew up on kebabs and tikkas, and hated vegetables. But her love for animals made her give up meat eventually.

      The vegetarian samosas didn’t satisfy the strong cravings for the meat-rich dishes she was familiar with in Pakistan. There were barely any plant-based alternatives, and nothing satisfied her from a cultural, sensory, or emotional perspective.

      “I struggled a lot to find affordable vegan food and realised that here in Pakistan, even people who want to go vegan, eat plant-based, or host plant-based events often can’t find ready-to-go vegan options or accessible plant-based catering services,” she says.

      “It really hit me that most Pakistanis – and many people around the world – don’t have access to plant-based options that connect with our culture.”

      That’s when she decided to take things into her own hands. In 2022, Khan founded Ghaas Phoos Plant-Based Foods, Pakistan’s first vegan meat startup. “The whole idea behind Ghaas Phoos (which literally means grass) was to reclaim the phrase, to make ‘grass’ common and even celebrated,” she explains.

      In the subcontinent, ‘ghaas phoos’ is often used as a derogatory term for vegetarian food – it’s the South Asian equivalent of rabbit food, or the narrative that vegan food is just salads. “We take a fun and proud approach: feeding everyone ‘grass’, showing how creative and joyful plant-based food can be,” says Khan.

      Ghaas Phoos has retail and foodservice expansion in sight

      ghaas phoos foods
      Courtesy: Ghaas Phoos Foods

      Ghaas Phoos, though, is much more than grass. The startup’s offerings include soy-based kebabs and patties, mushroom biryani, and green pea kebabs, all infused with familiar Pakistani spices.

      “We’ve also experimented with over 50 versions of local dishes behind the scenes, things like kulfi (a local ice cream), gulab jamun (milk-based doughballs in rose-cardamom syrup), haleem (a thick, low-cooked stew), dum kebab, makhni kebab, and more,” says Khan.

      The startup operates a meal delivery model and is still in its beta-tasting phase, currently operating two to three days a week, based on pre-booked orders. Currently, it’s a team of three, with Khan joined by her sister and a cook.

      “We personally handle deliveries within a 20km radius in Karachi, but we’re hoping to expand soon. Our meals are pre-cooked and served hot, and another revenue stream we’re developing is consulting for restaurants that want to add plant-based items to their menus,” she says.

      “The response has been overwhelmingly positive. We have had organic reach on digital. We’ve had a lot of organic reviews – customers have been posting on their own accord on different food groups,” she says. “People have been very supportive of us with regard to a new, budding business.”

      Phase two of its expansion plan concerns retail, with Ghaas Phoos aiming to start with frozen products within Karachi. “But for that, we’ll need a larger kitchen,” she notes.

      Over the next 12 months, the startup is planning to open a small-scale café/kitchen to facilitate grab-n-go and in-house meals. “We’re not trying to compete with meat,” says Khan. “We’re here to showcase what kind of food innovation is possible with local ingredients and plants.”

      ‘Pakistanis are open to trying different foods’

      Khan dismisses the idea that Pakistan is a meat-rich country, except for the three major cities of Karachi, Lahore and Islamabad. “Most local dishes are plant-based or vegetarian, due to the country’s agricultural nature,” she explains.

      “In the last decade, we’ve seen a surge in the meatification of recipes and heavy dairy infiltration in the market. Even though most menus are now filled with meat and dairy items, people do want to try plant alternatives,” she adds.

      To create demand, Khan says you have to help people find the right food: “We did one soft launch in 2022, and we’ve done R&D for two years. With our final launch in 2025, what we’ve seen is that people do show interest and buy the food, and most of our clients are consistent and repeat customers. This shows people are open to trying different cuisines, whether they are vegan or not.

      “Pakistan has a very rich and diverse food landscape. Luckily, we are still connected to our traditions through food. Every celebration, every tradition revolves around food. If you give us a well-curated meal with the right spices, honesty, and tradition, it will be loved.”

      She reiterates that the business isn’t mimicking meat, but instead banking on unique flavours, textures, and natural colours as its selling point: “We also like calling our products what they are, which has been received positively. We say mushroom biryani, mushroom qeema (mince), pea cutlets, plant-based kebabs, soy patties, egg-inspired plant-based eggs, and so on.”

      Ghaas Phoos seeks investors as plant-based awareness grows

      plant based meat pakistan
      Courtesy: Ghaas Phoos Foods

      Pakistan, for now, has few plant-based protein options. Some companies import international brands of non-dairy milk, while a few independent stores make their own. Accessibility is a major barrier to vegan eating in the country, according to Khan.

      “Tofu and soy are not easily available. I only know five vegans, who make their own seitan. Beans are accessible, but turning them into plant-based meats like the ones available in the Middle East requires awareness, both in the investor community and among restaurants,” she explains.

      “Mushrooms are accessible to a certain class or those with access to land and wild areas,” she adds. “The pre-conceived notion that meat sells creates a sense of risk around plant-based food innovation. I believe there’s limited food knowledge around plant-based foods. I’ve trained three cooks so far, all of whom have been surprised by how much we can experiment with different plants, their textures, and their flavours.”

      But awareness is growing. “We haven’t been met with any hostility so far. In fact, we’ve seen some restaurants add plant-based items to their menus. Pakistani people have been very open to exploring different taste palettes,” she says.

      And a few weeks ago, Jacked Nutrition introduced a vegan brown rice protein powder range with 24g of protein and 2g of fibre per 30g scoop, indicating the burgeoning demand for plant-based options.

      To deliver on its expansion plans, Ghaas Phoos is looking for support from a range of parties. “Finance is definitely important, but we’re also open to support in alternative protein food knowledge, training, and partnerships with international brands who want to explore the Pakistan market through us,” says Khan. “We are also looking for funders and investors who believe in a plant-based future and will help keep the business sustainable for the long term.

      “Ghaas Phoos is here to open people’s minds to what we can do with plants, and challenge the existing limitations of culinary arts. You don’t always need meat to enjoy desi flavours.”

      The post Meet the Pakistani Meat-Lover Who Created the Country’s First Plant-Based Kebabs appeared first on Green Queen.

      This post was originally published on Green Queen.

    7. Paw-zempic: UK Startup Teases Plant-Based Weight-Loss Supplement for Dogs

      ozempic for dogs
      4 Mins Read

      Nearly half of all dogs in the UK are overweight. To improve canine health, pet food startup Omni has introduced a vegan weight-loss supplement inspired by Ozempic.

      UK climate-smart dog food brand Omni Pet has announced LeanPaws, an animal-free weight-loss supplement to tackle canine obesity.

      The product is designed to mimic the effects of the GLP-1 hormone, the same peptide targeted by human weight-loss medications like Ozempic and Wegovy. Produced in the gut, GLP-1 regulates blood sugar, fulfils the appetite, and manages weight by reducing the pleasure response to fatty foods.

      LeanPaws is described as a “natural”, drug-free supplement designed for dogs. In the UK, 46% of canines are overweight, raising the risk of arthritis, diabetes, heart disease, and cancer. Omni’s solution leverages a patent-pending blend of amino acids and probiotics to replicate the impact of Ozempic, but without the prescriptions, side effects, or diet compatibility issues.

      The product is set to launch in 2026, and with results backed by scientific research, it is already attracting interest from veterinary retailers, according to Omni.

      Omni’s LeanPaws lowers weight in 77% of dogs analysed

      weight loss dog food
      Courtesy: Omni Pet

      Excess weight can cause a range of ailments in dogs, from joint pain to reduced energy. These pets often suffer from lower mobility and poorer quality of life, and can be at greater risk of premature death.

      It’s why pet expenditure is rising in the UK. One estimate suggests that Brits spent 76% more on pets last year compared to 2019.

      “Obesity in pets not only predisposes to painful chronic disease like arthritis and diabetes, but like in humans, extra weight can also curtail lifespans,” said Guy Sandelowsky, a veterinarian and co-founder of Omni.

      “As a vet, I saw thousands of obese dogs, the solution should have been simple – more exercise, and less food, right? The reality is that many people struggle to feed their pets less, as this is how they bond with them, and extra steps for heavy pets with joint pain [are] often not a viable option,” he explained.

      This is where LeanPaws comes in. It has been under development for two years now, and contains fibres and resistant starches that mirror GLP-1 effects, as well as prebiotics and probiotics for optimal fat metabolism.

      To prove the efficacy of the supplement, Omni conducted a placebo-controlled trial with vets in Norway. To ensure unbiased reporting, owners were not told whether their dogs were given the supplement or the placebo.

      In the trial, 77% of overweight dogs who took LeanPaws shed some pounds with virtually no side effects. Additionally, 63% saw reductions in clinically assessed body fat composition, and 42% expressed fewer begging behaviours (in other words, they felt more satiated).

      Dragons’ Den success propels Omni sales in big year for alternative pet food

      omni dragons den
      Courtesy: BBC

      According to Sandelowsky, the dogs were a “broad mix of ages, breeds and sex” and ate various commonly fed diets. “Crucially, other than adding the powder supplement to their usual meals, owners were not required to make any major changes to their feeding and exercise regimes to achieve these results,” he said.

      Now, Omni is working with the School of Veterinary Medicine and Science at the University of Nottingham to co-author a scientific paper, whose findings will be presented at a major veterinary conference later this year. Ahead of next year’s launch, it’s considering a waitlist-style business model for LeanPaws, inspired by premium human supplements like Lyma.

      It comes as pet nutrition becomes an increasingly lucrative market, with research forecasting a near-125% increase in this market’s value over the next decade. For six in 10 Brits, their pets’ wellbeing is more important than their own.

      LeanPaws touches on pet owners’ three biggest concerns about their furry friends: longevity (31%), joint health or mobility (19%), and gut health (18%). While these findings were from a US-based survey, they underscore the need for fibre-packed weight-loss supplements for dogs.

      The launch was first teased during Sandelowsky and co-founder Shiv Sivakumar’s appearance on UK TV show Dragons’ Den, where they earned a £75,000 investment from Deborah Meaden and Steven Bartlett. Following the episode’s airing in February, Omni saw sales shoot up by 130% with 20,000 new customers in the ensuing three months.

      The founders are targeting an exit in the next three to five years, with the hope of being acquired by a bigger pet food company for around £150M, they said on the show.

      The news follows a recent study by Bond Pet Foods, which found that its precision-fermented chicken protein benefitted digestion, the intestine and gut microbiome, and faecal metabolites in dogs.

      It’s been a big year for alternative pet food, with the UK becoming the first country where consumers could buy cultivated meat for their cats and dogs off the shelves, Germany’s Vegdog raising $10.2M after a 66% sales hike in 2024, and Singapore handing out its first cultivated meat approval for pet food.

      The post Paw-zempic: UK Startup Teases Plant-Based Weight-Loss Supplement for Dogs appeared first on Green Queen.

      This post was originally published on Green Queen.

    8. Century Pacific Buys Loma Linda, Tuno from Plant-Based Meat Maker for Under $10M

      atlantic natural foods acquisition
      4 Mins Read

      Filipino giant Century Pacific Food has acquired the assets of plant-based meat company Atlantic Natural Foods for less than $10M.

      Atlantic Natural Foods, a 135-year-old company behind plant-based brands like Loma Linda and Tuno, has sold off its assets to a Filipino food conglomerate for under $10M.

      The deal is the latest example of consolidation in the vegan category, and comes weeks after the firm signed an asset purchase agreement with Century Pacific Food’s North American arm (CPNA).

      Owned by the Philippines’s Po family, Century Pacific was first founded as a food canning company in 1978, and is now a global processor of meat, seafood, dairy, pet food, and plant-based products.

      “The acquisition reflects CPNA’s measured and profitable growth strategy: tapping into established markets while accelerating momentum for plant-based food adoption across diverse geographies,” said Century Pacific COO Greg Banzon.

      Loma Linda, Tuno and other brands to bring immediate benefits

      loma linda foods
      Courtesy: Atlantic Natural Foods

      Atlantic Natural Foods was founded in 2008, but its portfolio brand Loma Linda has been around since 1890, when it was established by John Harvey Kellogg, the creator of corn flakes and brother of Kellanova founder WK Kellogg.

      In 2014, the firm bought Loma Linda from what was then called Kellogg’s, and has since expanded its brands’ presence to over 25,000 stores in the US, plus 30 other countries.

      However, the sales and investment challenges facing the plant-based industry, combined with Covid-19 disruptions, supply chain volatility and rising inflation, hit Atlantic Natural Foods hard. It shut its US manufacturing site in March and began shifting production to Century Pacific, months after withdrawing from an acquisition deal with Above Food, which had been in the works for three years.

      Then, in May, Atlantic Natural Foods filed for Chapter 11 bankruptcy, listing $10-50M in assets and $1-10M in liabilities, with 100 to 199 creditors. “The restructuring of government tariffs, inflation, price pressures from government and others, labour, insurance – coupled with cybersecurity attacks which have created IT cost to increase three times – showed no relief on the near horizon,” explained chairman Doug Hines.

      It entered a purchase agreement with Century Pacific shortly after, and has now sold off its entire portfolio of brands to the Filipino company. These include Loma Linda, Tuno, Neat, and Kaffree Roma.

      Banzon suggested that the acquisition would bring immediate financial benefits to the business, with operational integration expected to be a seamless, bolt-on match to CPNA’s existing plant-based business, allowing it to scale up without disruption.

      It aligns with the acquisition strategy outlined by CEO Teodoro Po. “There are a few bolt-ons, so those are of smaller sizes that we can just bolt on to our existing platforms,” he told the Philippine Star last month.

      Atlantic Natural Foods becomes latest plant-based acquisition

      century pacific atlantic natural foods
      Courtesy: Unmeat

      With the transaction, Atlantic Natural Foods’s brands join CNPA’s Unmeat brand of plant proteins. The latter offers shelf-stable products in over 13,000 stores globally, including Walmart, Albertsons, HEB, and Meijer in the US.

      In a press release, Century Pacific said its advanced R&D capabilities and world-class manufacturing attracted Atlantic Natural Foods as a supply partner, which eventually led to the acquisition.

      “This is a strategic and synergistic move for CPNA. We are bringing together a trusted heritage brand and a disruptor brand under one roof, leveraging decades of consumer trust with bold innovation,” said Banzon. “This allows us to serve both loyal customers and new generations seeking accessible, nutritious, and sustainable food choices.”

      The initial move to shift production to Century Pacific positioned the Philippines as the primary supply location for Loma Linda’s shelf-stable products, targeting Seventh-day Adventists in the country.

      The company has a long history with the church. Kellogg was brought up in the Seventh-day Adventist Church, which was the owner of the Loma Linda brand until 1990. Its products are considered a staple for those transitioning to a meat-free diet when joining the church.

      The takeover seeks to reinforce CNPA’s “broader mission of building a healthier, more sustainable portfolio that provides affordable nutrition to the consumers we serve”, Banzon said.

      It is the latest in a long list of M&A deals in the plant-based sector. Vegan pet food maker Wild Earth was recently acquired by InvenTel after filing for bankruptcy, while Daring Foods was bought by Australia’s v2food last week. Also in the US, Wicked Kitchen, Simulate, and Blackbird Foods have all been taken over by Ahimsa Companies in the last year or so, while dairy-free cheesemaker Vertage was snapped up by Misha’s Inc in January.

      The post Century Pacific Buys Loma Linda, Tuno from Plant-Based Meat Maker for Under $10M appeared first on Green Queen.

      This post was originally published on Green Queen.

    9. New Poll: Tofu is America’s Fourth-Most Hated Food

      most hated foods america
      4 Mins Read

      There are a lot of foods Americans don’t like, with tofu fourth on the list. Proteins, especially seafood, make up a majority of the top 10.

      Americans love their eggs and bananas, but despise tofu, seafood, and bitter vegetables.

      That’s according to a new YouGov poll, which surveyed nearly 2,250 US consumers last month about their food habits.

      The market research firm asked people to reveal which foods they despise, developing a list of 40 foods with a good chunk of haters based on the responses. It then asked them about their feelings on each of the foods.

      The results offer an insight into why certain food products don’t sell as well as others, and what brands need to keep in mind when developing new products.

      most hated foods list
      Courtesy: YouGov

      Gen Z and rich households most receptive to tofu

      The three products most hated or disliked in the US are anchovies (cited by 56%), liver (54%), and sardines (52%). These animal-based sources are followed by a plant protein, tofu, which is detested by 46% of Americans.

      The dislike for tofu is consistent across genders, affecting 45% of men and 47% of women. But there is a discrepancy depending on how old the respondent is. Younger Americans are much less likely to hate tofu than older consumers.

      According to the survey, 60% of people aged 45-64 aren’t fans of tofu, with over-65s showing similar contempt (53%). In comparison, only a third of Gen Zers hate tofu, while nearly half (49%) like or love the protein.

      The hatred for tofu also differs based on race, income and political alignment. Half of white Americans don’t like tofu, falling to two in five Black Americans and 38% of Hispanic respondents.

      And tofu seems to be less popular among low-income households, 50% of which dislike this food, versus 38% of those earning $100,000 or more. The trend is clear: the richer the household, the more likely its inhabitants are to like tofu.

      Interestingly, 36% of Democrats hate the soy product, rising to 41% of independents and 62% of Republicans. And among 2024 presidential voters, two in five people who voted for Kamala Harris hate tofu, much lower than the 55% who helped put Donald Trump into the White House.

      Overall, only 6% of Americans say they love tofu, and another 15% like it. More of them (22%) have a neutral stance, while just 12% remain unsure about their feelings.

      most hated foods in america
      Courtesy: YouGov

      Brands should focus on the vegetables Americans love

      The survey shows that Americans don’t care for a lot of seafood, with five of the 10 most hated foods coming from the ocean. This explains why seafood sales declined slightly last year, and why alternatives like plant-based seafood continue to struggle.

      Aside from seafood, many fruits and vegetables also appear in YouGov’s list. Beets are hated by 35% of Americans, while 31% either hate or have a neutral stance towards kale. Other items from the produce category in the list include okra, Brussels sprouts (each hated by 29%), eggplant (28%) and olives (27%).

      Conversely, bananas (82%), green beans (78%), onions, broccoli (both 77%), tomatoes and beans (both 75%) are the most liked plant-based foods in the US.

      As plant-based meat leaves Americans unimpressed, companies offering whole-food innovations – from bean burgers to veg-led meals – stand to gain a lot more. But the trick is to focus on the produce that people love, like beans, broccoli and tomatoes, and avoid the vegetables they hate (such as beets, kale and eggplant).

      YouGov noted one interesting finding from the survey. Even though the list included 40 of the most hated foods chosen by people, 31 of them were actually more liked than disliked.

      “People really like food, even types of food that have lots of detractors,” the firm noted. “And maybe a food needs enough fans to find its way to the plates of enough people to be widely disliked.”

      The YouGov survey came shortly after similar research in the UK found that there are several foods consumers reject without trying them, with vegan cheese, tofu, and plant-based milk all in the top 10.

      Conducted by Bel Group-owned Boursin, a subsequent taste test found that over 90% of Brits couldn’t tell the difference between the brand’s non-dairy and conventional cheeses, with over half of consumers having a change of heart about foods they thought they’d hate. Would Americans respond similarly to a taste test?

      The post New Poll: Tofu is America’s Fourth-Most Hated Food appeared first on Green Queen.

      This post was originally published on Green Queen.

    10. So You Think You Can Tell Plant-Based Cheese from Dairy?

      boursin plant based
      4 Mins Read

      Bel Group has partnered with First Dates and Million Pound Menu star Fred Sirieix to prove how close vegan cheese is getting to dairy.

      Vegan cheese is one of the most common grievances against the plant-based sector, with a perception of legacy products being sticky, tacky or ‘plasticky’ informing consumers’ hesitation to try newer versions too.

      Those days may be gone, though, as a new survey of 2,000 British adults aims to prove. It was commissioned by French dairy giant Bel Group – owner of popular cheese brands Babybel, The Laughing Cow, and Boursin – which partnered with TV personality Fred Sirieix to find out if people can tell the difference between dairy cheese and plant-based alternatives.

      “Brits claim to eagerly embrace culinary trends and global flavours, but they can be particularly prejudiced when it comes to certain foods, and this is one of the biggest barriers to discovery,” said Sirieix, who is known for shows like Gordon, Gino and Fred’s Road Trip, First Dates and Million Pound Menu.

      Less than 10% of Brits can distinguish plant-based from dairy cheese

      The survey found that, on average, there are eight foods they refuse to eat (five of which they’ve never tried). Sushi topped the list of things they reject without having tried them, followed by black pudding, kimchi, vegan cheese and anchovies. Tofu and plant-based milk were also part of the top 10.

      This is despite 65% of Brits claiming to have adventurous palates, and 74% being open to trying new foods. In fact, three in five Brits dislike food they’ve never tasted.

      The poll aimed to uncover how biases inform food choices. For example, two-thirds of survey respondents were confident that they could tell the difference between cheese and a non-dairy alternative.

      That prompted Sirieix to team up with Bel Group’s Boursin brand to conduct blind taste tests of its plant-based cheese at British food festivals throughout the summer. The results? Less than 10% of people could tell Boursin’s non-dairy cheese from its conventional version.

      “Many ingredients, including plant-based alternatives to cheese, have huge negative preconceptions,” noted Sirieix. “But despite many claiming they’d be able to differentiate plant-based from dairy, even the most discerning foodies were fooled by this plant-based alternative to cheese when we let taste do the talking.”

      The research highlights how biases hold people back from trying new foods that they might end up liking. “Food is meant to be an adventure. Often, the things you’re sure you won’t like end up surprising you the most,” said Sirieix.

      “People are very clearly confident in their ability to tell dairy from plant-based alternatives, but as we saw from experience, this was not actually the case,” he added. “It just goes to show: there’s a whole world of flavours out there waiting to be explored if you’re brave enough.

      “Even ingredients you might dismiss because of previous experiences, judgements, or assumptions can still surprise you if prepared in the right way. So, embrace the challenge and let the taste do the talking.”

      Bel Group goes big on taste amid plant-based reset

      fred sirieix boursin
      Courtesy: Boursin

      The taste tests revealed that 53% of people had a change of heart about something they thought they wouldn’t enjoy, after having a taste. The best way to be convinced to try new foods is by either participating in flavour-forward blind taste tests, or by learning more about their health benefits, an insight plant-based food makers would do well to adopt.

      The partnership with Siriex is part of a “playful” marketing strategy to reinvent Boursin as a “versatile, year-round” source of indulgence. In addition, it aims to tap into the growing trend of at-home supper clubs, as well as casual dinner parties.

      It comes as sales of vegan cheese plateau in the UK. In the year to January 2025, sales of these products trimmed by 0.4%, while volumes were down by 2.6%. They make up just 2.5% of the country’s cheese market, and as of the start of this year, branded plant-based cheeses cost 26% more than conventional branded cheese.

      Bel Group itself has felt the squeeze. It is withdrawing its Nurishh brand of dairy-free cheese by the end of the year, which will lead to the closure of its Saint-Nazaire factory and impact around 30 jobs. The decision was driven by a failure to attract new consumers and become profitable.

      Nurishh only represents 1% of the retail market for vegan cheese, compared to the 22% share of its biggest competitor, Violife. “By arriving second in the market, we have not succeeded in differentiating ourselves enough to secure our clients’ listing and attract new consumers,” Bel Group told Just Food.

      Instead, the company is focusing on its core brands, each of which has non-dairy offerings, as part of its goal to generate 50% of sales from plant-based alternatives and fruit-derived offerings by 2030.

      It has linked up with agrifood producer Avril, probiotic manufacturer Lallemand, and foodservice consultant Protial on a three-year project to develop better-tasting, more nutritious vegan cheese via fermentation and ageing techniques. The effort is backed by a €9M investment, in part by the French government.

      “Our research focuses on alternative ingredients, including plant-based proteins from crops like peas, chickpeas, and fava beans and some others, as well as fermentation-derived proteins, which offer nutritional quality comparable to dairy,” Bel told Green Queen after the announcement.

      The post So You Think You Can Tell Plant-Based Cheese from Dairy? appeared first on Green Queen.

      This post was originally published on Green Queen.

    11. Japanese Startup Rolls Out Rice-Based Ice Cream with Global Ambitions

      kinish the rice creamery
      4 Mins Read

      Tokyo-based startup Kinish has unveiled The Rice Creamery, a new dairy-free ice cream brand that’s available in local retailers and earmarked for a US debut.

      Japanese food tech firm Kinish has introduced a new ice cream brand that ditches the dairy to spotlight the unique sensory properties of rice.

      The Rice Creamery features three flavours of vegan ice cream made from rice, which are available at Tokyu Store’s Toritsu-Daigaku branch and online on Seijo Ishii. The startup has global ambitions, though, planning a US launch of the range under The Rice Cream brand, starting with Washington, DC, this year.

      The products have 60% less sugar than the market standard in Japan, and lower greenhouse gas emissions by 62%, meeting consumer concerns about nutrition and environmental impact.

      The launch of the vegan ice cream range comes amid Kinish’s parallel efforts to grow cow-free milk proteins in rice plants via molecular farming.

      rice milk ice cream
      Courtesy: Kinish

      Kinish’s ‘rice cream’ gets rave public reviews

      Dairy and rice are two of the largest contributors to the food system’s methane emissions, but the former’s carbon impact is more than twice as high as the latter’s. Moreover, the number of dairy farmers is declining, while milk consumption has been shrinking since the 1990s.

      At the same time, 2.4% of Japanese consumers said they were vegan in 2023, up from 1% in 2017. Plus, research suggests that up to 90% of Japan’s population is lactose-intolerant, underlining the importance of alternatives to milk products.

      Instead of aiming to replicate the taste of milk, Kinish is betting on the “unique sweetness” of Japanese rice. The naturally sweet varieties are short, plump and sticky, and allow products to deliver sensory qualities that even dairy cannot, according to the startup.

      The original flavour of the ice cream is called Honoka, and contains a base of rice syrup and cashew paste, which are combined with sugar, glucose, dietary fibre, salt, an emulsifier and a stabiliser.

      The Master’s Uji Matcha variant is the result of a collaboration with tea processor Hotta Katsutaro Shoten, combining the above ingredients with Uji matcha. Finally, Elegant Dutch Chocolate is a nod to Japan’s introduction to chocolate by the Netherlands, and adds Dutch cocoa powder to the initial rice-cashew base.

      matcha ice cream
      Courtesy: Kinish

      The Rice Creamery’s products are priced at ¥347 ($2.35), and will be gradually expanded to convenience stores and other major cities across Japan.

      Ahead of their release, Kinish hosted public taste tests of the ice cream and received glowing feedback. According to the company, comments ranged from “It’s satisfyingly delicious” to “It’s rich and flavorful, yet leaves a pleasant aftertaste”.

      Rice-based ice cream alternatives are a niche category. In Asia, Morinaga Company sells two versions under its Okometo brand in Japan, and Singapore’s Smoocht supplies brown-rice-based ice creams.

      Kinish is using molecular farming to produce casein in rice

      The rollout of its rice-based ice creams opens up a new revenue stream for Kinish, which will help speed up its molecular farming efforts too. The firm raised ¥120M ($800,000) in seed funding this February to support its research.

      Climate change is wreaking havoc on Japan’s rice production. Consumption of the staple has more than halved since the 1960s, and a crop shortage has forced the government to release 200,000 tonnes of emergency rice stockpile.

      Kinish uses plant molecular farming to grow casein (the main protein found in cow’s milk) in rice grains, and blends the process with vertical farming to use a fraction of the land and water used by both rice and dairy.

      Molecular farming is a more viable and affordable way to replicate animal proteins than cell cultivation or precision fermentation. It entails genetically engineering plants to produce proteins, which can then be harvested from leaves or other tissues. This eschews the need for expensive fermentation tanks, since plants themselves act as the bioreactors.

      kinish
      Courtesy: FoodxTech Mercato

      Kinish applies the technology to dwarf rice plants, which are just 20cm tall and can be cultivated in large quantities in plant factories. By utilising vertical farming, it can grow the crops in stacked cultivation and harvest them in less than half the time required for traditional rice.

      The company has partnered with Shizuoka University to design a plant factory specialising in dwarf rice. And it eventually aims to create an ice cream combining the rice-derived casein with rice starch for sweetness, as well as a variety of cheese products with its milk protein.

      “Kinish is working to develop an unprecedented dairy alternative product by maximising the potential of rice and our unique technology,” founder and CEO Hashizume Hiroya said earlier this year.

      It is among a host of companies using molecular farming to produce animal proteins in plants – Alpine Bio, Mozza, Miruku, Veloz Bio, and Finally Foods are all similarly focusing on casein. Meanwhile, New Culture, Fermify, Zero Cow Factory, Standing Ovation, and Those Vegan Cowboys are using precision fermentation to produce this protein. And Pureture is making yeast-derived vegan casein via liquid fermentation.

      The post Japanese Startup Rolls Out Rice-Based Ice Cream with Global Ambitions appeared first on Green Queen.

      This post was originally published on Green Queen.

    12. Plant-Based Just Egg Lands in the UK via Vegan Food Group

      just egg uk
      5 Mins Read

      Eat Just’s market-leading vegan egg, Just Egg, has finally launched in the UK, with the distribution being handled by VFC parent Vegan Food Group.

      Just Egg, the mung-bean-based vegan liquid egg from US company Eat Just, has launched into the UK market. Each 340ml carton is priced at £3.99 and equivalent to six eggs.

      The rollout marks the product’s European debut, as well as its first foray outside North America. It will be manufactured and distributed by Vegan Food Group (VFG), the holding company behind plant-based brands like VFC and Meatless Farm, as part of an exclusive deal announced in April.

      “People have been waiting for so long to bring this to the UK, and me and the team have just had such an incredible journey working with the US team, understanding the brand and… how we bring that to the UK consumer is very different to the US consumer,” says Abigail Nelson-Ehoff, head of marketing at VFG.

      “The consumers who have been waiting for this product, a lot of the vegan community, [will go]: ‘Finally, it’s here,’” she adds. “But it’s also as many people, if not more people, who have never heard of the product – this is an amazing product for them. So it’s how we can bring it to both.”

      Matthew Glover, co-founder and chairman of VFG, says: “We think there’s a huge pent-up demand for it. There’s not been anything like this on the market so far. So we’re very excited to launch it into the UK.”

      Echoing Nelson-Ehoff, he says this product is “really for everybody, not just vegans”: “It’s for anybody that’s plant-curious. There’s a lot of people that are allergic to eggs, so it’s perfect for those individuals.”

      How Just Egg made it to the UK

      just egg uk launch
      Courtesy: Eat Just

      Just Egg is made from a base of mung bean protein and contains nearly 13g of protein per serving (5.9g per egg equivalent, versus 6.3g for a chicken egg). It has less than a third of the saturated fat found in convnetional eggs, as well as zero cholesterol. Producing the vegan liquid egg uses 98% less water and 83% less land, while generating 93% fewer greenhouse gases.

      The European launch of Just Egg has been a years-long endeavour. Eat Just had signed several partnerships to bring the product across the Atlantic, while receiving novel food regulatory approval by the European Food Safety Authority and authorisation from the EU Commission.

      But the efforts finally came to fruition in April this year, after the Californian food tech unicorn struck a deal with VFG. The latter invested £11.5M ($15.2M) to build a fully automated line to produce Just Egg at its facility in Lüneburg, Germany (Europe’s largest dedicated plant-based factory), enabling it to produce the equivalent of 500 million eggs per year.

      “Proprietary mung bean production will be led by Eat Just, supplying this directly to VFG from its Minnesota facility,” Glover told Green Queen at the time. “From that point, VFG is installing a fully automated downstream production system in Lüneburg to produce Just Egg. Other ingredients and packaging will be sourced locally.”

      He added: “The brand positioning and proposition sits perfectly alongside the existing VFG portfolio of brands, products and eating occasions. Our strategy is consolidating a portfolio of exciting products and brands, to which Just Egg sits perfectly.”

      Through its investment, VFG sought to enhance automation, extend shelf life, cut waste, and improve product quality at its facilities in the UK and Germany. It will also support retailers and foodservice partners with “next-gen innovation and operational excellence”.

      “VFG will be making the majority of the upfront investments in capital expenditure and marketing to launch the brand in Europe,” Glover said.

      Eat Just and VFG look to build plant-based momentum amid egg crisis

      just egg europe
      Courtesy: Eat Just

      Eat Just’s UK entry comes on the back of skyrocketing success in the US, with 174 million birds culled in the current three-year wave of avian flu. Retail egg prices reached a record high of $6.23 per dozen in March. In some cities, each egg costs $1 now.

      The company had already sold the equivalent of 500 million chicken eggs and captured 99% of the market for alternatives in the US. But in January alone, Just Egg’s sales grew five times faster than in the past year, while 56% of shoppers returned to buy more (a three-point increase from 2024). Most shoppers (91%) putting it in their basket, meanwhile, are neither vegan nor vegetarian.

      With egg shelves empty, if Americans want eggs, they only have a few choices. “One, don’t eat them. Two, you know, have applesauce. Or three, have Just Egg,” co-founder and CEO Josh Tetrick told Green Queen in February. “This is a real moment in time for the plant-based industry to prove that it’s up to the challenge.”

      The egg crisis isn’t just restricted to the US – in Europe, the cost of eggs has reached its highest in at least a decade, reaching €268.5 ($292) per 100kg in March.

      In the UK, it will compete with the Crackd vegan liquid egg, which is made from pea protein. Aquafaba brand Oggs previously marketed a liquid whole egg alternative, though it hasn’t been in stock in supermarkets for several months now. “There are other egg replacements on the market, but quality-wise, there’s nothing that can stack up against Eat Just,” VFG CEO Dave Sparrow said in April.

      “The UK and Germany are the immediate priority given our extensive distribution, which is already in place, and then we’ll roll out across other key markets,” Glover said at the time.

      “The food system is broken. Most eggs are produced in factory farms. There’s about 37 million eggs currently trapped inside [them], both caged and cage-free. And these are real squalid, overcrowded, unhealthy places to produce food,” he says now.

      “So this plant-based egg that we’re producing is much cleaner and healthier, and certainly much better for the environment and the animals and people.”

      The post Plant-Based Just Egg Lands in the UK via Vegan Food Group appeared first on Green Queen.

      This post was originally published on Green Queen.

    13. More Layoffs, More Losses in Bleak Q2 for Beyond Meat Amid Brand Refresh

      beyond ground
      7 Mins Read

      Beyond Meat posted another poor quarter as sales fell by nearly 20%, prompting the plant-based company to lay off 6% of its staff and refresh its identity.

      Californian plant-based giant Beyond Meat endured another “tough quarter”, with year-on-year sales falling sharply by 19.6% in the April-June period.

      The company’s revenue reached just $75M in Q2 2025, below the lower end of its revised outlook for the quarter. Volume of products sold decreased by 19%, while gross profit shrank by 37%. While it suffered a decrease in operating losses too, its net losses totalled $33M, a 4% improvement on Q2 2024, thanks primarily to foreign exchange gains.

      vCEO Ethan Brown described the results as “disappointing”, coming on the back of a poor first quarter and amid widening losses for the overall plant-based meat sector. Beyond Meat blamed the performance on softening demand and reduced distribution in US retail, and low sales of its burger products to restaurants internationally.

      The company is now kickstarting another round of layoffs, impacting 44 employees in North America (amounting to 6% of its global workforce). This will incur a one-time charge between $800,000 and $1.3M, mainly in severance payments, employee benefits and related costs, though the move is expected to save the company up to $7M over the next 12 months.

      “It is truly with a heavy heart that we made these reductions, and my deep appreciation and respect for these teammates and friends extends far beyond any comments I can make today,” Brown said in an earnings call.

      Beyond Meat has also appointed John Boken, managing director of corporate restructuring consultancy AlixPartners, as its interim chief transformation officer. He will be tasked with driving the firm’s operational footprint into the current revenue environment and accelerating margin improvements, with the goal of becoming EBITDA-positive within the second half of 2026.

      “We are responding by accelerating our transformation activities, including more rapidly and aggressively reducing our operating expenses to fit anticipated near-term revenues; prioritising increased distribution of our core product lines; and investing in margin expansion initiatives across these core products,” said Brown.

      The news sent shares of the company down by 4% at the end of trading. In other news for publicly traded plant-based companies, Oatly’s stock has rebounded by 31% this month, reaching levels last seen a year ago.

      High costs, misinformation and meat revival hurt retail sales

      beyond meat earnings
      Courtesy: Bloomberg/Getty Images

      The lowlight of Beyond Meat’s Q2 performance was US retail, where revenues plunged by nearly 27%, thanks in large part to a decrease in product volumes, which the company attributed to “weak category demand” and reduced distribution points.

      It’s reflective of the wider decline in sales of plant-based meat in American supermarkets, which have dipped by 17% in the refrigerated section so far this year, and 8% in the freezer, according to Spins data cited by Reuters.

      Brown pointed to several factors that led to the poor performance in this channel: the higher price than conventional beef puts it a disadvantage among cash-strapped consumers; the “negative narrative” around the sector is “sufficiently ingrained to outlast initial efforts to dispel this information“; and conventional meat is “having a moment that currently leaves less room” vegan alternatives.

      “This has been an enormously disruptive period for our category and brand across US grocery, with instability being the consistent theme for quite some time, from multiple entrants flooding the market only to be delisted, to a general shrinking of shelf space, to a disruptive relocation of the category from refrigerated to frozen aisle in certain large retailers,” said Brwn.

      “As we seek to rebuild our presence across this critically important channel, we are prioritising consolidated offerings at high-impact chains so we might drive results that are similar to some of our higher-performing current retailers.”

      It’s not just US supermarkets where Beyond Meat is underperforming. Internationally, retail revenues narrowed by 9%, with the company blaming low sales of its burger, sausage and ground beef products in Canada, and reduced burger sales in Europe.

      When it came to foodservice, revenues were up by 7% in the US, mainly due to price hikes and changes in product sales mix. But internationally, foodservice sales fell by 26%, with Beyond Meat suffering from low burger sales to quick-service restaurants. Reports suggest that McDonald’s has removed the McPlant from its Austrian menu, opting to run out its contract with Beyond Meat.

      ‘Not the moment’ for plant-based meat

      beyond meat mycelium steak
      Courtesy: Beyond

      When asked by one analyst if Beyond Meat can win back consumers who have stopped purchasing vegan alternatives, Brown said it was “not the moment for plant-based meat right now”.

      “You’ve got these cultural moments that occur, and we happen to be on the other side of the particular moment,” he explained. “That won’t always be the case, but what we shouldn’t do is use a lot of dry powder trying to force growth right now.

      “What we should be doing is stabilising the business, getting the operating expense to where it needs to be, fixing the margins so we can reach the audience that we need to reach.”

      The company is now focusing on giving consumers value for money while meeting the heightened demand for protein and fibre. It will begin offering six-pack offerings for the Beyond Burger, which will help drive down the price of each individual patty for the consumer.

      Meanwhile, even as it launched a whole-cut mycelium steak filet, Beyond Meat’s next product has nothing to do with meat. Called Beyond Ground, the innovation is an answer to critiques about ultra-processing, long ingredient lists, and poor nutritional value.

      The mince-like protein only has four ingredients: fava beans, potato starch, water, and psyllium husk. Each serving contains 140 calories, 4g of fibre, 1.5g of fat, and 27g of protein (higher than beef). Plus, it has zero cholesterol, saturated fat, or added oils. The product “represents an early foray beyond beef, pork and poultry replication”, Brown said, and has been “met with considerable enthusiasm, albeit with a very narrow consumer set”.

      Despite the resurgence of animal protein, Beyond Meat remains optimistic. “We know that the extreme nature of the current renaissance around animal protein will, as consumer trends do, moderate. This moderation may occur solely with time, new information or new trends or may be spurred on by a set of related factors, including pricing pressure, droughts and genetic disease outbreaks,” said Brown.

      “Over time, facts do have a way of overcoming fiction. Consumers do, in fact, bristle at being misled at the expense of their own health, and our products will have the opportunity to be more fairly evaluated for what they are,” he added.

      Scrapping ‘Meat’ gives Beyond the freedom to meet broader protein needs

      beyond meat q2 2025
      Courtesy: Beyond Meat

      The Beyond Ground product represents a major refresh of the company’s identity. In response to the substandard performance, the firm is dropping ‘Meat’ from its brand to highlight traditional plant proteins, starting with the fava bean mince. Later iterations could include chickpea hot dogs and lentil sausages, Brown has teased.

      “Going forward, we intend to increasingly use ‘Beyond’ as the primary brand. We have been formally using the shortened mark in certain instances for some time now, and believe it provides for reduced emphasis on facsimile, a now-complicated frame that overshadows the real high-quality protein offerings we provide to consumers, and a widening of our aperture beyond animal protein replicates,” he said.

      This would allow Beyond Meat to “have the freedom” to meet broader consumer protein needs and deliver the nutritional gains they’re after.

      The company will provide more details about the use of ‘Beyond’ as its brand in the coming months, which it’s implementing on a rolling basis. “The necessity of this reset does not, however, reduce or diminish our conviction or enthusiasm for the future that awaits,” stated Brown.

      “The factors that encumber our success today are transient. Just as we recognise that we are a higher-priced item in a period of economic uncertainty and stress, we know that on a material basis, our cost structure will change as we achieve scale.

      “We are, in fact, already in one limited but important instance, producing and supplying product at a cost price that is roughly equal to the corresponding animal protein equivalent. As we get to much higher volumes across our core products, the efficiency of our system will prevail. And all other things being equal, we should be able to underprice animal protein in many offerings.”

      Brown labelled it a “tough quarter” that the company took “on the chin”. “It wasn’t what we wanted, but I think the reaction is what matters,” he said. “We’ve obviously known about these results and have been fast after it.

      “Between the intensified cost reduction, the gross margin expansion initiatives, really focusing on expanding our core distribution (particularly in US retail), and then this opportunity to potentially live outside some of the confines we’ve been in recently, around looking at things like Beyond Ground and the use of the Beyond brand and protein occasions for consumers, I’m very optimistic [about] where we’re headed.”

      The post More Layoffs, More Losses in Bleak Q2 for Beyond Meat Amid Brand Refresh appeared first on Green Queen.

      This post was originally published on Green Queen.

    14. Australia’s v2food Acquires US Vegan Chicken Startup Daring Foods, Teams Up with Ajinomoto

      daring chicken
      5 Mins Read

      Australian plant-based meat firm v2food is going global, having acquired leading US vegan chicken maker Daring Foods and partnered with Japanese food giant Ajinomoto.

      v2food, the leading manufacturer of plant-based meat in Australia, is setting its sights on the international market with two key deals.

      The Sydney-based firm has snapped up US vegan chicken startup Daring Foods for an undisclosed sum, and signed a strategic partnership with Japan’s Ajinomoto to develop next-gen food solutions for Asia and Africa.

      Daring, which holds a 45% market share in the US unbreaded chicken category, will continue to operate under its own brand and serve as a platform for v2food to launch its own products across the country.

      “For several years, v2food has been the number one plant-based meat company in Australia, and through the acquisition of Daring, we are excited to be able to introduce our world-class product range into the US market,” said v2food CEO Tim York.

      The collaboration with Ajinomoto, meanwhile, will leverage the MSG maker’s “century of food science expertise” to expand v2food’s protein transition efforts. Alongside Daring’s brand identity, the three entities will create a “powerful platform for innovation”, v2food noted in a press release.

      v2food looks to build on Daring’s US retail strength

      v2food
      Courtesy: v2food

      Founded by Ross Mackay and Elliot Kesses in 2018, Daring is one of the most well-known alternative meat brands in the US. It capitalised on the category’s investment boom at the turn of the decade, raising over $120M in a 13-month period from 2020-21.

      It has a line of vegan chicken pieces and nuggets (made from soy protein), as well as frozen entrées (both 100% plant-based or vegetarian) featuring its signature meat alternative. Daring products are available in over 15,000 stores across the US, reportedly generating $30M in annual revenue.

      “Daring has built an incredible, consumer-loved brand with strong reach across the US, and combining that with our food technology creates immediate opportunities to accelerate our mission to be one of the global leaders in plant-based protein,” said York.

      The acquisition will combine Daring’s strong retail penetration and consumer loyalty with v2food’s established manufacturing networks and proprietary food technology.

      “With v2food’s technology platform and Ajinomoto expertise supporting us, we’re in the best position yet to deliver on our consumer promise at both pace and scale. In my view, this is how the space should have been built from the start: thoughtfully, profitably, and as healthy as possible,” said Jeffrey Gendelman, who took over from Mackay as Daring CEO last year.

      He added that the companies had a cultural alignment: “Daring was built on a commitment to clean-label plant protein that never sacrifices taste or experience. Together, we see an opportunity to shape the future of our space in a way none of us could have achieved alone.”

      v2food, Ajinomoto and Daring will create clean-label frozen meals

      plant based meat australia
      Courtesy: v2food

      The company says the Ajinomoto deal allows v2food to rapidly scale up its plant-based innovations to meet the global demand for sustainable proteins. It has strategic expansions earmarked for emerging markets like Africa and Asia, which will be home to a majority of the world’s population growth in the next 25 years, and where Ajinomoto already has commercial operations.

      The partnership is targeting flexitarians with chicken, a popular protein, by making plant-based eating accessible and appealing. Through Ajinomoto’s Green Business Development Department, the collaboration backs the companies’ sustainability goals and aims to unlock new revenue streams in the meat-free sector.

      Shigeo Nakamura, president and CEO of Ajinomoto, noted that the deal focuses on “innovation, sustainability, and co-creation in technology and business development”.

      Now that Daring is part of v2food’s operations, the three entities will together speed up the development of clean-label plant protein products, including a range of frozen meals with short ingredient lists and a focus on taste, nutrition and affordability.

      v2food has already been working on clean-label solutions, having developed methylcellulose-free formulations and natural colour-changing technology with algae. And last year, two studies found that v2food’s plant-based mince can have the same protein quality and digestibility as conventional ground beef, but is more filling and better for gut health.

      The firm, which has raised around $137M to date, has been busy expanding its ready meal portfolio through M&A deals. In early 2024, it announced the acquisition of local ready meal makers Soulara and Macros, forming a new entity called Flexitarian Meal Solutions, which it said would sell between 50,000 and 100,000 meals per week.

      Plant-based meat industry to ‘rationalise’ over the next five years

      v2food daring foods
      Courtesy: Daring Foods

      The announcement comes amid a difficult period for the plant-based sector. In the US, retail sales of meat alternatives fell by 7% in 2024. Chicken is the second-most popular product type in the vegan category, but its sales also declined by 8%.

      It comes amid an animal protein boom in the US, with meat sales reaching record highs and only 22% of consumers looking to cut back on it (a five-year low). That has hurt plant-based companies, who have been forced to rethink their strategies, consolidate, or in some cases, cease operations.

      Beyond, for example, dropped the ‘Meat’ from its name to highlight traditional plant proteins, ahead of a new fava bean mince that doesn’t aim to mimic an animal product. It comes on the back of a 19% drop in year-on-year sales in Q2. Impossible Foods, another major player, has suggested that it may foray into the blended meat category to attract a wider set of consumers.

      And in May, legacy plant-based business Atlantic Natural Foods, the parent company of Tuno and Loma Linda, filed for bankruptcy (it is now in talks for a potential sale).

      Consolidation has ramped up in the sector. In the US, Wicked Kitchen, Simulate, and Blackbird Foods have all been acquired by Ahimsa Companies in the last year or so. And in Australia, Aussie Plant Based Co was taken over by Smart Foods after entering liquidation (making a comeback this year), while investment firm MyCo rescued Australian Plant Proteins from insolvency.

      “Our strategic move into the US market, especially with a strong brand like Daring and the backing of a global powerhouse like Ajinomoto, is a logical next phase of growth as the market consolidates,” said Jack Cowin, founder of Hungry Jack’s (the franchisee of Burger King in Australia) and an inaugural investor in v2food.

      “Over the next five years, we expect to see a rationalisation of the industry with various best-in-class plant-based meat companies (such as v2food and Daring) coming together to gain scale and provide technical solutions that meet or exceed consumer requirements for great-tasting, affordable and nutritious food that also happens to be better for the planet.”

      The post Australia’s v2food Acquires US Vegan Chicken Startup Daring Foods, Teams Up with Ajinomoto appeared first on Green Queen.

      This post was originally published on Green Queen.

    15. Schuman Cheese, Good Planet Foods Form Joint Venture for Better Plant-Based Dairy

      schuman cheese good planet
      4 Mins Read

      US dairy leader Schuman Cheese and olive oil cheese producer Good Planet Foods have formed GPV Foods, a joint venture to meet the demand for improved non-dairy products.

      To address one of the most polarising plant-based alternative products, Schuman Cheese and Good Planet Foods have created GPV Foods, a new US entity to produce better vegan cheese.

      Schuman is a legacy player in the US dairy market and the country’s largest importer of Italian cheese; Good Planet is an eight-year-old startup known for its olive-oil-based cheeses.

      The joint venture brings together Schuman’s Vevan brand of non-dairy cheese with Good Planet’s retail business, uniting their scale, reach and expertise to meet the demand for tastier products.

      “This partnership strengthens our manufacturing capabilities, expands our plant‑based portfolio, and positions us for rapid growth in a category we strongly believe in,” said Keith Schuman, plant‑based business lead at Schuman. “Together, we can scale faster, serve our customers better, and set a new standard for what plant‑based cheese can deliver.”

      GPV Foods will leverage brands’ retail and foodservice footprints

      good planet cheese
      Courtesy: Vevan

      Good Planet Foods began with a range of coconut-oil-based cheeses, including snackable wedges, smoked wheels, and snack packs. In 2023, it switched to olive oil as its key ingredient, pairing it with tapioca and potato starch and pea protein, in response to consumer feedback about saturated fat content.

      The Bellevue-based startup’s current portfolio includes shreds, slices, blocks, and snackable cubes made from olive oil, alongside a trimmed coconut oil lineup. They’re available in over 1,200 retail doors nationwide.

      Schuman has been around since 1945, and diversified into the plant-based category in 2020 with Vevan. The brand initially started with palm oil and modified potato starch as the base ingredients, before shifting to a pea milk and coconut oil lineup.

      It makes Cheddar, mozzarella and pepper jack shreds and slices, alongside a cream cheese range. Schuman describes the products as having “superior melt and consumer-winning flavour”, which are available in both retail and foodservice channels.

      GPV Foods will combine Good Planet’s retail presence with Vevan’s foodservice and ingredient expertise. It will benefit from greater production capacity and streamlined distribution, which will allow it to respond faster to market needs, broaden its reach, and invest in new technologies and formulas that “push the boundaries” of vegan cheese.

      “Pairing our retail leadership with Vevan’s foodservice strength creates a truly unmatched platform. This venture allows us to reach more consumers, deliver superior innovation, and accelerate growth in a way that benefits the entire category,” said Good Planet founder and CEO David Israel.

      Financial and political challenges stretch vegan cheese market

      schuman cheese
      Courtesy: Vevan

      Both brands will remain distinct and focus on the markets and channels they perform best in, with their products now available in nearly 5,000 stores, according to Nosh. Vevan, meanwhile, is set to reformulate many of its recipes using Good Planet’s olive oil platform.

      The partnership comes amid middling retail performance for vegan cheese in the US. Last year, dollar sales dropped by 4% to $218M and household penetration fell to 4% (a one-point drop from 2023), according to SPINS data crunched by the Good Food Institute (GFI). Dairy-free alternatives have made up just 1% of the overall cheese market for the last three years.

      That being said, repeat purchase rates were up from 48% in 2023 to 54% in 2024, indicating that products are better meeting consumer needs, GFI said.

      Israel told Nosh that there will likely be some consolidation in the workforce after potential redundancies are identified as part of the new venture. That aligns with the wider sector too. In June, French dairy giant Bel Group announced it will withdraw its Nurishh brand of plant-based cheese by the end of 2025 due to low sales, and close its production factory in Saint-Nazaire, which is set to impact around 30 jobs.

      In further examples of category consolidation in the US, vegan cheese startup Vertage Foods was snapped up by fellow plant-based firm Misha’s Inc in January, and dairy-free nutrition firm Kate Farms was acquired by Silk owner Danone this summer.

      Poor sales aren’t the only challenge facing this industry. Last week, a bipartisan group of senators revived the Dairy Pride Act, asking the Food and Drug Administration to ban the use of ‘milk’, ‘cheese’, ‘yoghurt’ and other such terms on non-dairy alternatives. The agency has also received a complaint against vegan butter maker Country Crock’s use of the phrase ‘Dairy-Free Salted/Unsalted Butter’ on its Homestyle lineup.

      The post Schuman Cheese, Good Planet Foods Form Joint Venture for Better Plant-Based Dairy appeared first on Green Queen.

      This post was originally published on Green Queen.

    16. Gen Alpha Teens: Health is Primary Diet Driver, While Young Men Say ‘Meat is Cool’

      vegan teens
      5 Mins Read

      While health is the largest dietary driver for teens, 14% think eating meat is cool, compared to just 2% who say the same for vegan diets.

      For the past few years, the narrative around Gen Z and Gen Alpha’s food habits revolved around their concern for the planet. More recently, that perception has unravelled, according to a new Austrian study.

      Its results suggest that sustainability is now low on teenagers’ list of priorities when it comes to deciding what (or how) to eat. Instead, this cohort’s dietary habits are most driven by health, a factor cited by a third of respondents in the 8,800-person survey.

      Moreover, the researchers analysed their lifestyle preferences, and found that 14% of teens find meat-eating cool. By contrast, only 6% say vegetarian diets are cool, dropping to just 2% for wholly plant-based eating.

      The study was published in the Current Developments in Nutrition journal, and supported by Austria’s education, science and research ministry. “The findings indicate that following a vegan diet during childhood and adolescence is associated with more advantageous basic health behavioural choices,” the authors write.

      Vegan teens are more active, but are plant-based diets cool?

      vegan teenagers
      Courtesy: SDI Productions/Getty Images

      According to the study, around 10% of Europeans eat a meat-free diet, with Austria leading the way. Additionally, more than half of its citizens (51%) have been reducing their meat intake. Among teens however, meat remains popular: most participants (93%) in the study followed an omnivore diet, while 5.5% were vegetarian and 1.5% vegan.

      The mean age of respondents was 15, and their dietary motivations varied vastly. Omnivores, for example, care most about health (34%) and taste (21%), and are least concerned with environmental protection (1%) and animal welfare (2%).

      Animal welfare is the largest dietary driver for vegetarians (29%), followed by health (27%) and taste (12%). Vegans surprisingly think little about the climate in their food choices (3%), instead placing an emphasis on health (35%) and the impact of diet on sports performance (20%)

      That aligns with the finding that vegan teens are the most active during leisure time, and most consistently active across the week. “An underlying difference in nutrition and the consequential metabolism between the vegan pupils and the other diet types was likely the primary factor contributing to greater and more consistent physical activity levels,” the authors explain.

      Across all the respondents, engaging in physical activity, sports and exercise is most commonly considered cool (26%). At the same time, 6% of Austrian teenagers think alcohol is cool, and 1% say the same for smoking.

      Among vegetarians, only a quarter of respondents find their own diets cool, which drops to 16% for vegans and 15% for meat-eaters. Teens in middle school were more likely to view meat-eating in this light (17%) versus high-schoolers (13%).

      Moreover, young women are more likely to follow meat-free diets and to find vegan and vegetarian eating cool, compared to boys. On the contrary, 19% of young men reported meat-eating as cool, compared to 11% of the women surveyed.

      The researchers ascribe this to parental habits and “the sociocultural appropriation of meat-centred diets, especially among the male archetype of masculinity”. Most boys in the study live in rural areas, and so have formed the basis for their nutritional decision-making on the surrounding cultural and political factors, instead of scientific evidence of healthy and long-term sustainable nutrition.

      Globally, the narrative around meat and masculinity has become lounder in recent months thanks to ‘manosphere’ influencers like Joe Rogan, Andrew Tate, and Jordan Peterson. Men who eat plant-rich diets have been labelled ‘soy boys’ by figures like US Vice-President JD Vance; in the UK, a quarter of men aren’t open to trying plant-based meat.

      Subsidies, social media and school nutrition in focus

      teenage diet research
      Courtesy: Current Developments in Nutrition

      The study also analysed the dietary habits of teenagers following different eating patterns. Over eight in 10 vegans eat fruits daily, compared to 72% of vegetarians and just 65% of omnivores. When it comes to vegetables, vegetarians take the lead with 84%, followed closely by vegans (80%) – here, too, meat-eaters showcase a big gap at 62%.

      Meat-eating boys display the lowest fruit and vegetable consumption, and vegan girls the highest. “This finding is especially relevant considering the connection of poor dietary habits with premature mortality, where it has been previously identified that diets low in fruits and vegetables were the cause of 20% compared with 42% of all deaths on a global compared with European level, respectively,” the study notes.

      Meanwhile, vegetarians drink more water than the rest, while vegans drink more tea and energy drinks and omnivore sconsume the highest amount of syrup and fruit juice.

      One reason why the study suggests meat consumption remains popular in Austria is the “strong foundation” of meat- and dairy-focused ads across the country, as well as the fact that rural communities are directly in contact with livestock farming as a means of financial dependence. Conversely, social media, informative documentaries, and peer support could explain why vegans are far more interested in health.

      The authors also point to the subsidies afforded to the animal agriculture sector in the EU, with over 80% of subsidies under its Common Agriculture Policy going to this sector, despite its outsized impact on the environment.

      The focus on vegan eating comes as Austria’s latest dietary guidelines advise a shift away from meat and dairy in favour of plant proteins, with the government designing a separate nutrition pyramid for vegetarians for the first time. This was followed by an update to the recommendations for school cafeterias, with the minimum criteria including vegan bread and pastries and at least one plant-based meal.

      The researchers say the study supports a dual healthy eating and active living (HEAL) approach as the minimum recommendation to kickstart health-promoting behaviours at school.

      “The present findings offer deeper insight into the relationship between diet type and basic health behaviour, which may contribute to improving the basic connection of HEAL and the related areas of lifestyle medicine (quality sleep, stress management, avoidance of substances, and better relationships) in secondary school settings in Austria,” they said.

      The post Gen Alpha Teens: Health is Primary Diet Driver, While Young Men Say ‘Meat is Cool’ appeared first on Green Queen.

      This post was originally published on Green Queen.

    17. Vegatarian-ish? This Study Finally Defines the Flexitarian Diet

      flexitarian definition
      4 Mins Read

      In a new study, scientists analysed dozens of papers to define a flexitarian diet and found that its alignment with national dietary guidelines differs greatly.

      ‘Flexitarian’ is among the more loosely characterised dietary terms – until now.

      Researchers from the US synthesised 62 studies to come up with a definition for flexitarianism, which involves eating meat, dairy, eggs or seafood at least once a month, but less than once every week.

      The study, published in the Nutrients journal, describes how flexitarianism emerged in the early 2000s, before entering the mainstream with Dawn Jackson Blatner’s 2010 book, The Flexitarian Diet (which termed it as a “mostly vegetarian” eating pattern).

      “Despite the interest in plant-based eating that still includes some animal-source foods, relatively little research has been dedicated to defining flexitarian dietary patterns, especially patterns that include lower amounts of animal-sourced foods but still meet nutrient needs for average consumers,” the researchers argue.

      Meatless Mondays don’t fit flexitarian definition

      what is flexitarian
      Courtesy: Plant Futures Collective

      The review outlines how flexitarian diets have been seen as a potential strategy to help consumers reduce their consumption of animal products, without eliminating them entirely. That being said, this eating pattern can apply to a variety of intakes, and so is primarily self-defined.

      This is why, in nutrition science studies, there are several other terms used to define flexitarianism, including ‘semi-vegetarian’, ‘flexible vegetarian’, ‘meat reducers’, and ‘reducetarian’.

      Blatner described it as a “casual vegetarian” diet with mostly plant-based food and the flexibility to add meat occasionally. She identified three levels of adherence: beginner flexitarians have two meatless days a week, advanced followers limit meat intake to three or four days, and experts avoid it on five out of seven days.

      Under the ‘more than once a month, less than once a week’ definition set by this study, choosing to reduce meat on one day of the week – as is the case with Meatless Mondays – doesn’t fit the flexitarian bill. Still, at least for Americans, it could help decrease the amount of meat they eat.

      The researchers assessed national dietary recommendations from 42 countries and found that none explicitly name a flexitarian diet. However, many guidelines support such a pattern, particularly by advising people to cut back on red meat.

      This is also a suggestion in the guidelines drafted by scientists in the US, which are now being reviewed by the Department of Agriculture ahead of publication at the end of the year. Notably, the lead author of this study, Julie Hess, works as a research nutritionist at the USDA’s Agricultural Research Service.

      Do flexitarian diets meet national guidelines?

      plant based dietary guidelines
      Graphic by Green Queen

      The closest reference to a flexitarian diet in national guidelines comes from Sri Lanka, which mentions a ‘semi-vegetarian’ diet that involves mainly plant-based eating with occasional consumption of animal products in small amounts. This indicates that “there may be broader acceptance of that term in the scientific literature than ‘flexitarian’”, the authors write.

      Several other dietary recommendations mention vegetarianism or meat reduction. Spain suggests limiting meat to three servings a week, while Germany emphasises eating 75% plant-based. Sri Lanka itself advises that two-thirds of protein consumption should come from plants.

      Other countries have indicated the possibility of following flexitarian diets, including Australia, the Netherlands, the UK, Japan, and India. Saudi Arabia’s guidelines recommend daily dairy consumption though no specific intake for eggs, noting that meat and substitutes (including beans and peanut butter) should be eaten daily – this makes flexitarianism feasible, even if it isn’t explicitly recommended.

      On the flip side, cutting back on animal products doesn’t align with other national guidelines. Albania advises daily consumption of meat or fish, eggs or cheese, and three portions of other dairy, and Bangladesh and Ethiopia recommend eating dairy, meat, seafood and eggs every day.

      In fact, few countries have guidelines that would enable flexitarian diets with limited dairy intake. However, the definition of dairy groups does include plant-based alternatives in some nations. Australia and Oman recommend fortified non-dairy milks, while New Zealand and the Nordic countries list these as nutritional equivalents to dairy. The UK lists unsweetened and fortified soy milk as an option, and the US has both fortified soy milk and soy yoghurt in its dairy group.

      “Limiting intake of red meat, poultry, and sometimes eggs to a certain number of servings per week was a much more frequent recommendation in the sets of dietary guidance analysed,” the researchers found. “Reducing intake of one or both foods may be a more acceptable entry to flexitarian dietary patterns than reducing dairy foods.”

      The study comes as more and more countries recommend limiting meat and dairy in favour of plant-based food, including Switzerland, Finland, Portugal, Austria, Norway, and the US.

      The post Vegatarian-ish? This Study Finally Defines the Flexitarian Diet appeared first on Green Queen.

      This post was originally published on Green Queen.

    18. Beyond & Oatly Among Plant-Based Exhibitors at Inaugural Anuga Alternatives Show

      anuga alternatives
      3 Mins Read

      Anuga, one of the world’s largest food and drink trade shows, is launching an event exclusively for alternative proteins. It’s already lured nearly 100 exhibitors, including industry giants Beyond and Oatly.

      Two months ahead of its first trade show dedicated to alternative proteins, Anuga is attracting strong interest from companies across the world.

      Anuga Alternatives, first announced last summer, will take place in Cologne from October 4-8, and aims to support the more than 1,400 companies working with plant-based, fermentation-derived and cell-cultivated proteins globally.

      The inaugural event ties in with Anuga’s top theme, Sustainable Growth, focusing on ensuring the global supply of protein in a health-forward and technologically feasible manner. So far, 90 exhibitors from across the world have confirmed their participation, including from the Netherlands, Denmark, Slovenia, Turkey and Luxembourg.

      Who will exhibit at Anuga Alternatives?

      anuga vegan
      Courtesy: Anuga

      Two of the headline exhibitors are also among the only publicly traded plant-based alternative companies. Fresh off a rebrand that scraps ‘Meat’ from its name to spotlight traditional plant proteins, Beyond will descend onto the floor of exhibitors at Anuga Alternatives.

      Fellow industry giant Oatly, meanwhile, has promised to debut a product the show describes as a “special highlight”.

      Local tofu makers will showcase their innovations at the show aswell, led by The New Originals Company (behind the Omami brand of tofu) and Tofutown (now owned by the UK’s Vegan Food Group).

      Meanwhile, Pacifico Biolabs will present Viando Chicken, a mycelium-based alternative that the company claims offers the same sensory, nutritional and functional attributes as conventional chicken. Another meat analogue comes from SunflowerFamily, which will introduce a sunflower protein mince.

      Danish seaweed specialist Jens Møller Products will present its algae-based vegan caviar under the Cavi-Art label, and plant-based shrimps called Zhrimps.

      In addition to meat and seafood alternatives, attendees at Anuga Alternatives will be able to try Neggst Foods’s plant-based egg patty, which is made from fava bean and pea protein.

      Anuga bets on ‘firmly established’ alternative protein market

      anuga plant based
      Courtesy: Anuga

      The premiere of Anuga Alternatives comes a year after Anuga added an alternative protein category to its main show. This year, over 1,300 exhibitors are presenting plant-based product solutions across the 10 trade events it hosts, which it said was a “clear indication” of how this sector is well-entrenched in the food industry.

      “Alternative proteins are certainly no longer a future theme – they are firmly established on the market. Numerous market analyses confirm this development,” Anuga said in a press release.

      It cited research by Innova Market Insights, which points to a 10% annual growth in the number of new microbial protein products. Yeast-derived proteins are experiencing a particularly dynamic rise (+60%), as are animal-free whey proteins (+24%), which are increasingly being incorporated into dairy and bakery goods.

      Algae-based product launches are also up by 17%, with kelp and red algae standing out. In fact, algae joins cultivated proteins, nuts, oats and soy in the list of proteins garnering increased global interest from consumers.

      Anuga Alternatives will be complemented by a specialised programme on the show’s Horizon Stage, which bundles future themes of the food industry in keynotes, panels and interactive formats. It will demonstrate how food, technology and sustainability can be rethought, and examine the current developments in the areas of research and technology of alternative proteins.

      “The market for alternative proteins is not only being pushed by the demand of the consumers, but equally by trailblazing, technological innovations. The progress made in processing plant-based sources of protein and finding new sources of protein [is]an of central importance here,” Anuga director Jan Philipp Hartmann said after the show’s announcement last year.

      It isn’t the only food and beverage event spotlighting alternative proteins this year. Informa Markets’ trade show, Fi India, will host producers of plant proteins, soy products, functional ingredients, and more in Greater Noida next month.

      The post Beyond & Oatly Among Plant-Based Exhibitors at Inaugural Anuga Alternatives Show appeared first on Green Queen.

      This post was originally published on Green Queen.

    19. Better Nature Raises $1.5M to Fight Chicken with Tempeh After ‘Best-Ever’ Quarter

      better nature funding
      5 Mins Read

      As it aims to displace chicken, UK tempeh brand Better Nature has secured £1.1M ($1.5M) on the back of its best quarter to date.

      In the era of whole-food plant-based eating and fibremaxxing with 30 plants a week, British tempeh maker Better Nature is making some major strides.

      After recording a 128% increase in sales in Q2, its best quarter since its 2020 market debut, the startup has raised £1.1M ($1.5M) to supercharge its mission of displacing the UK’s $4.3B chicken market.

      The capital came primarily from angel investors, 70% of whom were existing shareholders. It will enable the firm to accelerate its sales and marketing initiatives, double down on innovation, and widen the appeal of its tempeh products as high-protein, gut-friendly options.

      “We’re now the UK’s number one tempeh brand by volume, with 38.1% market share, leading the category’s impressive 41% growth,” said co-CEO Elin Roberts, who co-founded the startup with Fabio Rinaldo, Elin Roberts, Chris Kong and Driando Ahnan-Winarno in 2018.

      “Our latest fundraising round is a brilliant boost for the business at a point when the tempeh category is rapidly gaining momentum, and we are seeing strong brand growth,” she added.

      The funding amount is relatively small, but is reflective of the current investment landscape for alternative proteins. Year-on-year investment in the sector fell by 49% in the first half of 2025. And when excluding Beyond‘s $100M debt financing deal, plant-based companies only received $27M in Q2, half of the total in the previous quarter.

      Better Nature to launch tempeh in two more markets

      better nature tempeh
      Courtesy: Better Nature

      Tempeh, an ancient fermented soybean product native to Indonesia, has been making its way into Western palates recently. Better Nature’s portfolio comprises five SKUs, including a smoky tempeh block and BBQ-marinated pieces, which are listed nationally at various retailers in the UK, and in over 1,300 stores in Germany.

      The company is banking on the anti-UPF sentiments surrounding plant-based meat alternatives, which have hurt sales and stalled the industry’s momentum, positioning its tempeh as a clean-label protein that outperforms chicken.

      “People are less focused on vegan food vs non-vegan food. Instead, they’re looking for food that’s good for them, the planet and animals vs food that’s not,” Roberts told Green Queen in January. “We don’t want to perfectly replicate chicken. That would be impossible to do without the ingredients and processes that consumers are turning away from.”

      She added: “However, we know two things. First, chicken is the most widely eaten meat in the UK and second most widely eaten in the world. Second, tempeh – through its plain flavour, firm texture, absorption of flavours and high protein content – is an excellent swap for chicken in almost any dish, also offering consumers extra fibre, gut health benefits and plant points (as well as a shelf life that’s seven times longer). That’s why we call it supercharged protein, and chicken so-so protein.”

      It’s this approach that made Better Nature the second fastest-growing meat-free brand in the UK last year, with sales expanding by 457% (albeit from a small base). This year, it revamped its recipe to increase the protein content from 19g per 100g serving to 22g, the equivalent of three eggs or two-thirds of a chicken breast.

      Its original tempeh is now the best-selling tempeh SKU in Tesco, while it is the sole tempeh brand in Asda, with full estate distribution, Roberts noted.

      “Internationally, we’re also making waves – in Germany, our revenues skyrocketed [by] 330% year-on-year in Q2 2025, making us the leading tempeh brand in the market,” she added. “We’ve expanded into Austria, and we’re gearing up for launches in two more international markets later this year.”

      ‘Perfectly poised’ to capture UK health trends

      better nature revenue
      Courtesy: Better Nature

      It has been a curious time for plant-based brands in the UK. Sales of meat analogues fell by nearly 10% in 2024, while household penetration dropped by four percentage points (reaching 31.5%).

      But the volume of tofu sold was 10% higher in January 2025 than 12 months prior, possibly due to its affordability and tempeh and seitan also enjoyed an 85% hike. In the ensuing months, products like Oh So Wholesome’s Veg’chop and This’s Super Superfood have rolled out in a bid to rival both meat analogues and tofu.

      Research shows that a third of Brits want to cut back on meat and dairy, as dissatisfactions with cost, health and taste take hold. On the flip side, 38% want to increase their intake of plant-based foods, and one in six consumers have tried tofu, tempeh or seitan in the previous 12 months.

      The country is being urged to make beans more appealing to consumers, and brands like Bold Bean Co have enjoyed a 306% year-over-year growth. Tofu maker The Tofoo Co, meanwhile, enjoyed its best year yet, with sales up by nearly 20% in 2024. The shift is driven by the ‘plant points‘ movement, which encourages people to eat 30 different plants every week for better gut health.

      “As a brand, we’re perfectly poised to capture the huge trends in health right now: high-protein, gut-friendly, natural, fibre-rich and plant-based,” said Roberts, who was named on Forbes‘s 30 Under 30 this year alongside co-CEO Kong. “With the new funding, we will continue to drive mainstream brand growth, going beyond the plant-based aisle to tap into the growing market for natural, gut-friendly proteins.”

      In May, Better Nature appointed former Dr Oetker and Bel Group account manager Helen Atkinson as its new head of sales. And now, it’s launching its largest marketing campaign to date. The aim is to challenge “the mindless consumption of chicken” to help health-conscious consumers swap poultry for tempeh.

      “With our Indonesian roots and our expertise in tempeh at the heart of the brand through my brilliant co-founder Ando, we are the go-to experts on tempeh and perfectly placed to get the world eating what we believe to be the healthiest protein on the planet,” said Roberts.

      The post Better Nature Raises $1.5M to Fight Chicken with Tempeh After ‘Best-Ever’ Quarter appeared first on Green Queen.

      This post was originally published on Green Queen.

    20. In Rare Break from Plant-Based Attacks, France Pumps €12M Towards ‘Protein Sovereignty’

      4 Mins Read

      The French government has invested in 10 projects to expand domestic plant protein production, in direct contrast with its efforts to ban plant-based meat labels and soy products in schools.

      Are plant proteins finally getting a break in France?

      The country’s agriculture and food sovereignty ministry has announced 10 winners of its Territorial Legume Sector Projects, pumping in €11.7M for efforts to ramp up local plant protein production.

      The call was first launched in June 2024, as part of the ministry’s National Strategy for Plant Proteins, which aims to reduce reliance on imported plant proteins and develop a range of local products.

      The ‘protein sovereignty’ initiative is backed by the funds for sovereignty and ecological planning transitions, and supports projects committed to the development of domestic plant proteins. The winners, the ministry said, can benefit from dedicated support, particularly for downstream investments and funding needed for the production of prototypes and project engineering.

      Which projects won France’s plant protein grants?

      soy isoflavones
      Courtesy: Ika Rahma

      Two of the winning projects are directly aiming to produce food for human consumption. The DSLFB project, led by Berry Graines, aims to boost the added-value legume sector, particularly through investments in packaging tools and strengthening traceability and quality. Texipro, meanwhile, is leading an eponymous effort to create an industrial unit for the primary processing of textured vegetable proteins using crops like soybeans.

      The Innov’Légumineuses project, led by Bioalva, highlights an innovative process for fermenting locally produced seaweed and legumes, enabling scale-up to an agrifood unit.

      Vivescia, a cooperative group of over 10,000 farmers, is spearheading the AGIL project, aimed at developing seed sorting and packaging, while Axereal’s CultivUp project aims to boost a processing tool offering new outlets for legume crops like peas and broad beans.

      The ColeGra’m initiative looks to create a profitable local sector for the production and marketing of legumes, and is led directly by stakeholders in the upstream agriculture sector.

      Another project, titled Finovaleg, aims to enhance seed sorting capacity and fund R&D activities for the industry, and Déshyouest (led by the cooperative of the same name) is focused on improving the group’s “carbon-free alfalfa dehydration tool”.

      Then there’s the TP2030 project, which looks to increase post-harvest processing and storage capacities to help French lentils regain market share. And the Leg4All project, led by Terres Univia, will promote best practices to increase the uptake of legumes in menus.

      “Currently, more than one million hectares are planted with plant-protein-rich crops. One of the ministry’s objectives is to reach 10% of France’s usable agricultural area by 2030,” said Annie Genevard, the agriculture and food sovereignty minister. “These projects will accelerate our progress in food sovereignty and also contribute to meeting our environmental transition challenges.”

      Investment contrasts with France’s continued attacks on plant-based food

      france plant based meat
      Courtesy: Vanessa Loring/Pexels/Green Queen

      France’s legume focus is in stark contrast with its moves to inhibit the alternative proteins sector over the last few years. It has long been a proponent of a ban on the use of meaty terms on plant-based product packaging.

      It has tried to impose a labelling ban twice since 2023, with the most recent attempt being rejected by both the national Conseil d’État and the European Court of Justice. But earlier this month, French MEP Celina Imart kickstarted another such attempt at the EU level, proposing a ban to the European Parliament, which will vote on the measure after the summer.

      That was followed swiftly by a similar proposal from the EU Commission last week, days after Genevard targeted the term ‘veggie steak’ in a debate on proteins at the Agriculture and Fisheries Council.

      And despite the investment in domestic plant proteins, France’s food safety agency has recommended a ban on soy-based products in mass catering environments like schools, corporate cafeterias, and daycare facilities. The move was based on its assessment of health risks linked to the consumption of foods rich in isoflavones, which have long been debunked by scientists.

      Consumer perception runs contrary to these anti-alternative-protein measures. In France, sales of plant-based food grew by 9% in 2024 to reach €537M, making it the third-largest market for these products in Europe. Chilled meat alternatives recorded a 15.5% growth. At the same time, research suggests that meat intake has fallen over the last two decades.

      That said, the ‘protein sovereignty’ project aligns with the 35% of French residents who rate legumes and pulses among the richest sources of protein, and the two-thirds who eat foods like beans, grains, lentils and wheat weekly. For a third of these consumers, nutritional benefits are the major driver behind the increase in intake – these 10 projects will hope to build on that.

      The post In Rare Break from Plant-Based Attacks, France Pumps €12M Towards ‘Protein Sovereignty’ appeared first on Green Queen.

      This post was originally published on Green Queen.

    21. US Senators Ask FDA to Ban Dairy-Like Terms on Plant-Based Product Labels

      dairy pride act
      4 Mins Read

      Backed by the milk industry, a bipartisan group of US senators has reintroduced the Dairy Pride Act, asking the FDA to crack down on “misleading” plant-based labels.

      As Democrats and Republicans join forces to make plant-based milk available in school lunches for children with dietary restrictions, another bipartisan bill aims to crack down on how these products are labelled.

      Four senators have revived the Defending Against Imitations and Replacements of Yogurt, milk, and cheese to Promote Regular Intake of Dairy Everyday (Dairy Pride) Act. They’re asking the US Food and Drug Administration (FDA) to ban the use of ‘milk’, ‘cheese’, ‘yoghurt’ and other such terms on non-dairy alternatives.

      Currently, the FDA’s guidance allows plant-based milk brands to use ‘milk’ on their product labels. As for vegan dairy products, it recommends placing an emphasis on the plant-based sources that form their base. For example, instead of ‘plant-based’ or ‘dairy-free’, the FDA’s guidelines (which are not legally enforceable) suggest descriptions like ‘soy-based Cheddar cheese’.

      fda plant based labeling
      Courtesy: FDA

      Do plant-based milk labels hurt farmers and confuse consumers?

      The bill is a replica of the Dairy Pride Act of 2023-24, which was brought forward by Senators Peter Welch, Tammy Baldwin (both Democrats), Jim Risch and Susan Collins (both Republicans). This is the same group that has introduced the latest bill.

      They argue that food labels shouldn’t be allowed to use dairy-related terms if they don’t meet the Federal Food, Drug, and Cosmetic Act’s definition of dairy products, which includes only those derived from the “lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more hooved mammals”.

      “For far too long, imitation dairy products made from plants and nuts have ridden the coattails of our dairy farmers and gotten away with using dairy’s good name without meeting those standards,” said Baldwin.

      If the bill is voted into law, it would give the FDA 90 days to come up with draft guidance to enforce the change for plant-based dairy labels, and 180 days to issue final guidance. Further, the agency would need to report to Congress two years after enactment to hold itself accountable for the enforcement of the law.

      plant based milk labeling
      Courtesy: Jeff Greenberg/Universal Images Group/Getty Images

      While the senators argue that these products hurt farmers and cause consumer confusion, they’re far from unbiased. The bill is backed by a range of dairy and livestock associations, including the National Milk Producers Federation, American Farm Bureau Federation, Midwest Dairy Coalition, and FarmFirst Dairy Cooperative, among others.

      John Umhoefer, executive director of the Wisconsin Cheese Makers Association, argued: “The FDA’s disappointing draft guidance, allowing imitation products to co-opt dairy’s reputation for their own sales benefit, will result in more consumer confusion.”

      However, research has shown that the nutritional value of plant-based milks in the US is, on average, almost on par with their conventional counterparts.

      As for the consumer angle, a study from 2018 found that three-quarters of Americans were not confused about the nature of non-dairy milks and the fact that they don’t contain cow’s milk. That was seven years ago, and milk alternatives have grown in popularity since then. Two in five households purchased these products last year, and 76% went back for more.

      The paradox facing plant-based milk in US legislation

      For the senators behind the move, these labels still need a rethink. “This bill will give our farmers much-needed support and correct the FDA’s misguided efforts to allow non-dairy products to use dairy names, giving dairy farmers the protections they need to thrive,” said Welch.

      In addition, he has introduced the Whole Milk for Healthy Kids Act, which seeks to overturn an Obama-era reform that prohibited full-fat and 2% milk from being part of the school lunch programme and has support across the aisle.

      One of its co-sponsors is Pennsylvania Senator John Fetterman, who simultaneously introduced the aforementioned Freedom in School Cafeterias and Lunches (FISCAL) Act to bring non-dairy milk to school lunches.

      fda plant based milk
      Graphic by Green Queen

      The FISCAL Act is a companion measure of the Whole Milk for Healthy Kids Act, and Fetterman is also a co-sponsor of this Dairy Pride bill. It highlights the paradox around non-dairy milks in the US: the same people who want children to have access to plant-based milk want to put restrictions on the companies that produce it.

      The Dairy Pride Act comes just weeks after the American Butter Institute filed a complaint to the US Food and Drug Administration against vegan butter maker Country Crock’s use of the phrase ‘Dairy-Free Salted/Unsalted Butter’ on its Homestyle lineup.

      And last month, politicians in the EU – where plant-based products aren’t allowed to use dairy-like terms – renewed a push to restrict the use of meaty terms on vegan alternative labels too, a sign that this effort isn’t dying down anywhere.

      The post US Senators Ask FDA to Ban Dairy-Like Terms on Plant-Based Product Labels appeared first on Green Queen.

      This post was originally published on Green Queen.

    22. Alternative Protein Funding Down by 50% in the First Half of 2025

      beyond meat mycelium steak
      5 Mins Read

      Investment in plant-based, fermentation-derived and cultivated proteins declined by half in the first six months of 2025, outlining continued headwinds for the sector.

      Alternative proteins haven’t had the same pull with investors as they did at the turn of the decade, and the consistent downturn in funding has reached a new low in 2025.

      In the first six months of this year, funding for plant-based, fermentation-derived and cultivated proteins fell by 49% compared to the same period in 2024, according to the Good Food Institute’s (GFI) analysis of data from Net Zero Insights.

      This is after alternative protein companies raised just $129.5M in Q2, a 45% decline from the previous quarter. It took total funding for the first half of 2025 to $364M.

      alternative protein investment
      Courtesy: GFI

      Unlike recent quarters, where fermentation companies have gone the opposite way of the otherwise declining trend, they only raised $2.6M in Q2 (down from $146M in Q1). And while there were three investments announced for cultivated meat, the amount of each deal remained undisclosed.

      Plant-based food companies received $127M in the April to June period. However, a large chunk of that was thanks to Beyond‘s $100M debt financing deal. Without this, the plant-based category would have received just half of its Q1 total in this period.

      AI a threat and an opportunity for alternative protein funding

      alternative protein investment
      Graphic by Green Queen

      For context, investment in the future food sector has been slowing for a few years now. After attracting nearly $7B in 2021, there has been a constant drop, to $3.2B in 2022, $1.5B in 2023, and $1.1B in 2024.

      The trend was already worsening in Q1 2025, when alternative protein investments declined by 28% year-on-year. But the subsequent performance in Q2 has left more questions for the sector for the rest of the year.

      VCs, in general, are a conscious class right now. It’s not just this sector that has seen a downward trend in funding, agrifood tech (a 37% year-on-year decline), biotech (-35%) and climate tech (-19%) have all suffered similarly.

      With alternative proteins, the hesitance in investing stems from a range of factors, including geopolitical uncertainties, President Donald Trump’s tariff war, Robert F Kennedy Jr’s MAHA policies, the constant attacks on ultra-processed food, legislative bans on cultivated meat, and a resurgence of animal proteins amid continued sales declines for plant-based proteins in several markets.

      “Recent investment levels in alternative proteins reflect a market-wide slowdown in food and climate tech funding, driven in part by the reallocation of investor capital toward artificial intelligence,” Daniel Gertner, GFI’s lead economic and industry analyst, told Green Queen.

      ai lab grown meat
      Courtesy: Cyril Marcilhacy

      “These conditions present headwinds for alternative protein startups seeking to raise capital. Topline investment totals fluctuate from quarter to quarter, but the broader trend points to a more cautious capital environment in the near term,” he added.

      Like in 2024, there’s one area that has dominated the share of investment and presented additional headwinds for food tech: artificial intelligence. These companies received 53% of all venture capital flows in the first half of this year.

      That said, the tech is driving innovations within the alternative protein industry. Companies and researchers are using it to discover ingredients, optimise processes and develop better products.

      So for alternative proteins to keep investor interest piqued, a focus on using AI for practical and industrial applications may be the best way forward for now.

      De-risking events could usher in more renewed investor interest

      daily harvest chobani
      Courtesy: Chobani

      Despite the doom and gloom, there were some signs of progress, according to GFI. At least five M&A deals took place in Q2, while partnership activity remained robust. Businesses have been looking to consolidate or collaborate to share costs, strengthen distribution networks, and accelerate regulatory pathways.

      Speaking of which, it has been a milestone year for cultivated meat and seafood regulation. In Q2, US startups Mission Barns and Wildtype received the green light from the FDA, with the latter’s salmon going on sale since it doesn’t require USDA approval. Sydney startup Vow, meanwhile, gained final authorisation in Australia and New Zealand, and began selling its cultured quail in the former’s restaurants.

      This month, Mission Barns obtained USDA approval, clearing the way for market entry, while Israel’s Believer Meats got the FDA nod for its cultivated chicken. And Friends & Family Pet Food Company secured clearance to sell cultivated chicken for cats and dogs in Singapore.

      lab grown meat approved
      Graphic by Green Queen

      Public investment is also on the rise. The EU announced €350M in funding to scale up biomanufacturing, which could advance the fermentation sector and support the development of sustainable food ingredients. That said, a recent report showed that the fermentation industry needs $500B to meet its true potential.

      According to GFI, companies would need to deliver commercialised technologies and successful exits to kickstart a sustained turnaround in funding. But the increase in strategic deals and regulatory wins could be early signs of a resurgence in investment.

      “Several de-risking developments have occurred in recent months, including regulatory approvals for multiple cultivated meat companies and growing momentum in mergers, acquisitions, and strategic partnerships,” Gertner said.

      “While still early, these developments may help lay the groundwork for a more favourable investment climate and renewed investor interest in the months ahead.”

      The post Alternative Protein Funding Down by 50% in the First Half of 2025 appeared first on Green Queen.

      This post was originally published on Green Queen.

    23. Beyond Says It’s Dropping ‘Meat’ From Its Name to Target America’s Protein Craze

      beyond meat rebrand
      5 Mins Read

      Ahead of its latest product launch, Beyond Meat is dropping ‘Meat’ from its name to focus on the power of traditional plants amid falling sales and rising demand for protein.

      Beyond Meat is going beyond meat – quite literally.

      The Californian pioneer of plant-based meat says it’s ditching ‘Meat’ from its name to simply be ‘Beyond’ as it enters a new era with products centred on celebrating whole plants rather than imitating animal protein.

      The move, as first reported by Fast Company in an interview with CEO Ethan Brown, comes amid falling sales for the industry giant. By Brown’s own admission, Beyond had a “disappointing” first quarter of 2025, with year-on-year sales down by 9%. Longer-term, the company’s market value has shrunk by around 95% since its 2019 IPO.

      There are several factors behind this decline. If you ask Beyond, the main culprits are “weak category demand” and “intense misinformation”. “While Beyond Meat can always and will always seek to improve our products, we believe the central issue impeding our return to sustained growth is perception. Or more accurately, misperception,” Brown said in the company’s latest earnings call.

      As protein enters virtually every food category, Beyond is pivoting its business model. For years, it has been known for its signature burger and other meat analogues – now, though, it’s going all-in on traditional plant proteins.

      Beyond CEO hints at post-workout products and lentil sausages

      beyond sausage
      Courtesy: Beyond Meat

      Since 2024, Beyond has been on a product launch spree. It first reformulated its beef platform with a new recipe, before revamping its beef crumbles and its sausage portfolio. This year, it has rolled out chicken pieces, a reimagined version of its first-ever product, as well as a mycelium steak.

      It turned heads in 2024 when it introduced its Sun Sausage lineup. They’re made from a base of yellow peas, brown rice, red lentils and faba beans, and represented the company’s first foray beyond meat alternatives.

      It seems the move wasn’t a one-off. As plant-based meat continues to struggle – US retail sales fell by 7% in 2024 – a rethink has become necessary. While Beyond’s shift may seem radical, it plays into consumer trends in the US.

      Its newest product is a testament to that. Called Beyond Ground and due to be launched in August, the mince-like protein only has four ingredients: fava beans, potato starch, water, and psyllium husk. Each serving contains 140 calories, 4g of fibre, 1.5g of fat, and 27g of protein (that’s higher than beef). Plus, it has zero cholesterol, saturated fat, or added oils.

      “It’s not trying to be beef, pork, or poultry. It’s simply a very high protein, centre-of-the-plate product that can be used in any dishes you’d use any ground meat in,” Brown told Inc. Magazine in June.

      beyond meat documentary
      Beyond Meat CEO Ethan Brown in Planting Change | Courtesy: Beyond Meat

      This is just the start, however. In his interview with Fast Company, he said: “If you’re the best in the world at making plant proteins, why confine yourself to the centre of the plate?”

      He elaborated: “Instead of thinking about a simple replacement for animal protein, what if you just thought about your daily protein consumption, and I started to try to replace as much of that as I can with plant protein, any form that I could?”

      So what could future Beyond innovations look like? Brown hinted at everything from a centre-aisle offering with 30g of protein and zero fat to post-workout products inspired by Roman gladiators. The company’s new mission seems to “serve an occasion” instead of trying to mimic an animal. “You’ll see us come out with things like, maybe, lentil sausage,” said Brown. “Or chickpea hot dogs.”

      Beyond targets America’s protein obsession in new era for plant-based

      There has been no offical announcement about the rebrand from Beyond Meat, and Green Queen has reached out for confirmation.

      But for the company whose vegan chicken got the thumbs-up from Mark Bittman, and scored famous investors like Bill Gates, Leonardo DiCaprio and Jessica Chastain, to resort to the veggie burger category feels like a gamble.

      Is Beyond turning back the clock and undoing all the work it has done over the past decade-and-a-half? Is it giving in to the meat lobby it has very publicly fought for years? Or is it being a shrewd business that has identified the needs of today’s consumers, and its place in the renewed landscape?

      us protein consumption
      Courtesy: Bain & Company

      The bottom line is: protein is going nowhere. In December, 85% of Americans said they wanted to consume more protein in 2025. And a more recent survey by Bain has found that a net 44% of consumers want to eat more protein (a 10-point rise from last year).

      Despite the furore around ultra-processed foods, few Americans (15%) want to eat more unprocessed products now than they did in early 2023 (20%). So products like Beyond Ground, which process climate- and health-supporting whole foods like fava beans into a blank protein canvas, are destined to succeed – at least in theory.

      “There’s a longing for animal protein because we associate it with simpler times,” said Brown. “But how it’s being delivered to us is not [simple].”

      All that said, Beyond’s meat portfolio isn’t going anywhere anytime soon. This month, it introduced another first for its portfolio, a whole-cut steak fillet made from mycelium. It will hope the product helps turn its fortunes around.

      beyond mycelium steak
      Courtesy: Beyond Meat

      Brown blamed Big Meat and Big Pharma for the vast amount of misinformation surrounding alternative proteins, which has hurt sales, scared off investors, and forced many startups to shut. VCs also share part of the responsibility, with funding for the sector decreasing by 27% in 2024.

      The Beyond CEO said he was grateful for the large investment sums his company has attracted – it secured a $100M debt financing deal this year – ultimately, however, the money “diverted consumers’ focus” from the fact that its vegan meat “is closer to the field than the factory-farmed ingredients they’re used to eating”.

      So maybe the changing landscape has forced Beyond’s hand. It isn’t the only one. Its chief rival, Impossible Foods, recently floated the idea of a foray into blended meat.

      By ditching the ‘meat’, is Beyond ushering in a new dawn for plant-based?

      The post Beyond Says It’s Dropping ‘Meat’ From Its Name to Target America’s Protein Craze appeared first on Green Queen.

      This post was originally published on Green Queen.