Kraft Heinz has entered the plant-based desserts category with its first-ever oat milk-based product, under its Jell-O brand in the US: Jell-O Oat Milk Chocolate Pudding. The new pudding is claimed to deliver the same signature creamy texture and rich chocolate taste of Jell-O’s traditional products, now offered in a lactose-free and vegan format. Kraft Heinz said it selected oat milk, the fastest-growing dairy alternative milk, for its first venture in the plant-based space due to its creamy consistency and mild flavour. The brand is debuting the oat milk-based line with a chocolate flavour in homage to the first-ever pudding flavour Jell-O released back in the 1930s. The launch aims to meet evolving consumer needs as research shows that more than 30% of American consumers are lactose intolerant. Furthermore, pudding is one of the most popular desserts in the US, with data from Linkage Research & Consulting finding that four in five parents have expressed interest in dairy alternative versions – but that current market offerings are limited, falling short on taste and texture. Lauren Gumbiner, associate director of marketing desserts at the Kraft Heinz Company, said: “Jell-O has always set the standard for creamy and great-tasting desserts that families across the country can enjoy”. “As our fans’ diets and preferences change, we’re evolving our portfolio alongside them. Our chocolate pudding is a timeless classic, and now, thanks to our lactose-free and vegan oat milk version, we’re excited to give more families the opportunity to enjoy it.” Jell-O Oat Milk Chocolate Pudding is now available in packs of four at major retailers across the US.

Liberation Labs, a biomanufacturing scale-up backed by Agronomics, has announced a strategic partnership with the NEOM Investment Fund (NIF). This collaboration aims to establish a state-of-the-art precision fermentation facility in Saudi Arabia, which will focus on producing dairy alternatives without the need for traditional livestock. This initiative comes at a critical time as Saudi Arabia grapples with significant food security challenges. Currently, the Gulf Cooperation Council (GCC) countries import approximately 85% of their food, with Saudi Arabia alone importing 80%. The nation faces additional hurdles, as 90% of its land is deemed unsuitable for agriculture. This new partnership is positioned as a vital step toward enhancing food security and fostering a home-grown precision fermentation industry in the region. The facility will support Topian, NEOM’s dedicated food company, in developing a sustainable food production model that leverages precision fermentation technology. This method not only promises to reduce reliance on imported food but also aims to create high-quality, alternative protein sources that can be produced in a controlled environment, mitigating the risks associated with climate change and resource scarcity. Jim Mellon, executive chairman of Agronomics, said: "Investing in clean food infrastructure supports both national priorities and transformational initiatives. NEOM, as a giga-project redefining the future of living and food systems within the Kingdom, is a powerful example". He continued: "Such initiatives bolster Saudi Arabia’s food security, creating resilient food systems which can meet the demands of consumers and protect itself against the threat of climate change. The Kingdom is taking bold steps to lead in this emerging industry, and we are delighted to see Liberation Labs at the forefront of delivering this project.” Liberation Labs specialises in creating biomanufacturing facilities that use precision fermentation to produce essential food ingredients. This technology offers a scalable and sustainable alternative to conventional food production methods, allowing for the creation of high-value proteins without the environmental impact associated with animal agriculture. Mark Warner, co-founder and CEO of Liberation Labs, noted the significance of this project: "The establishment of our first site in the Middle East represents a unique opportunity to integrate our biomanufacturing capabilities with NEOM’s vision for sustainable food systems". The facility will also serve as a model for future projects in the region, potentially transforming local food production landscapes. The collaboration will begin with a feasibility study to assess the optimal location, timeline, and design for the facility. Once operational, the precision fermentation plant is expected to contribute significantly to Saudi Arabia’s food security objectives, creating new economic opportunities and high-skilled jobs within the burgeoning alternative protein sector. Dr Juan Carlos Motamayor, CEO of Topian, highlighted the potential for this facility to reshape food systems: "Our goal is to efficiently produce key food ingredients and alternative proteins, reducing food imports while enhancing local food security". This aligns with NEOM’s broader vision of becoming a global hub for sustainable food production. The partnership between Liberation Labs and NEOM Investment Fund marks a pivotal moment in the advancement of precision fermentation technologies in Saudi Arabia. By addressing critical food security issues through innovative biomanufacturing solutions, this initiative not only positions the Kingdom as a leader in the alternative protein market but also sets a precedent for future collaborations in the region.

Fungi-based food start-up Nature’s Fynd has launched a ‘first-of-its-kind’ new snack product, Spicy Indian Fy Bites, in New York, US. The snacks are made with the company’s Fy ingredient, a fungi-based complete protein created using fermentation technology. The Spicy Indian flavour is the first to launch as part of the range, with three further flavours – Zesty Greek, Herby Thai and Savory Italian – to debut in frozen format at retailers later this year. Spicy Indian Fy Bites are falafel-style bites containing hints of curry flavour and ‘warming’ spices. They contain 14g of protein, 5g of fibre and one-third of a cup of vegetables per serving. The bites are also free from the top nine most common allergens, and are certified gluten-free as well as vegan-friendly. Thomas Jonas, co-founder and CEO at Nature’s Fynd, explained that the company wanted to create something entirely new with the bites, rather than attempting to mimic meat or dairy. He added: “Fy Bites are their own thing: deliciously satisfying and made with our Fy Protein plus real veggies and spices. We set out to make something truly delicious and nourishing – and we're excited that Plantega now has them on the menu.” Plantega brings modern vegan food and beverage brands to consumers through in-store menus and delivery platforms at New York City bodegas. It will be launching the Spicy Indian FyBites through a collaboration with Nature’s Fynd, offering the bites in-store served falafel-style with a choice of Fabalish vegan mayo, hot sauce or ketchup. On delivery apps, consumers can order the bites served over rice with sautéed peppers and onions, lettuce, tomato, pickles and Fabalish vegan mayo. Nil Zacharias, founder and CEO of Plantega, said: “Spicy Indian Fy Bites are a perfect example of how innovation and bold flavour can come together to create something entirely new – satisfying, vibrant and unlike anything else out there. We’re excited to partner with Nature’s Fynd to bring this breakthrough protein to our menu and into NYC’s iconic corner stores.” Nature’s Fynd, headquartered in Chicago, US, offers an existing portfolio of fungi-based foods including its dairy-free Fy yogurt and Meatless Fy Breakfast Patties, both available at Whole Foods market. Top image: © Nature's Fynd

Vegan Food Group (VFG) has announced a new partnership with US food-tech company Eat Just, creator of the Just Egg product. Under the agreement, VFG has secured the exclusive rights to manufacture and supply Eat Just’s mung bean plant-based egg alternative across European markets, making it the sole producer in the region. Just Egg has sold over 500 million products since its 2019 launch, with Eat Just having raised over £650 million in capital to date, bolstering its strong position in the US market. To support the joint venture, VFG is investing an initial £5 million into creating a fully automated production line dedicated to plant-based egg alternatives at its manufacturing site in Lüneburg, Germany. Additionally, it will commit a further £6.25 million across its UK and German manufacturing sites to significantly enhance automation capabilities, drive innovation and boost operational efficiencies. This is expected to directly benefit retail and foodservice partners through reduced waste, longer product shelf life and enhanced product quality. VFG was officially established in 2024 following a strategic rebranding of British alt-meat brand VFC Foods, now one of four brands under the VFG umbrella. The group, founded by Veganuary co-founder Matthew Glover and chef Adam Lyons, has acquired Meatless Farm , Clive’s Purely Plants and Tofutown , aiming to reshape the global food system with ambitions to become a ‘vegan Unilever’. Commenting on the Eat Just collaboration, VFG’s group CEO, Dave Sparrow, said: “Our partnership with Eat Just marks a significant milestone, aligning perfectly with our ambition to transform plant-based food across Europe. With substantial investment in next-generation production facilities, we are positioned not just to meet growing demand, but to shape the future of the category.” Josh Tetrick, founder and CEO of Eat Just, added: “European consumers clearly desire innovative, sustainable food options, and collaborating with VFG is key to meeting that demand effectively. This investment in the Lüneburg facility represents a crucial step towards making high quality plant-based egg alternatives widely accessible to our global audience.” Commercial production of the plant-based egg range is expected to commence during the second half of 2025 from Lüneburg, with launch plans to be revealed soon.

Beneo has opened its first pulse-processing plant in Obrigheim, Germany, following an investment of around €50 million by its parent company, the Südzucker Group. The facility will process locally grown pulses, including faba beans, for use in food and feed production. The new plant sits next to Beneo's existing site where it produces its sugar replacer Isomalt and the company's smart carbohydrate Palatinose. Covering an area of around 4,000 square metres, the new site will create up to 25 jobs and is designed with a focus on sustainability. It operates entirely on renewable electricity, includes a rooftop solar system, and repurposes production waste heat to warm the building. No water is required in the pulse-processing stage, and all raw materials are used, aligning with a zero-waste approach. Beneo said that the faba bean itself also plays a "key role in sustainable agriculture, as pulses require no nitrogen fertiliser and enhance the soil quality for future crops". Niels E. Hower, member of Beneo’s executive board, said: “What began more than 30 years ago with the processing of beet sugar into ingredients with added health benefits is now being continued at the new plant. The faba bean is a legume with a long history. Here in Obrigheim, we will process it into high-quality, plant-based ingredients that will contribute to future-proofed nutrition.” The launch comes as consumer demand grows for plant-based and flexitarian diets. Beneo said its investment responds to rising interest in pulse-based proteins for products like meat and dairy alternatives and egg replacements.

British 'free from' snacks specialist Crave is expanding its biscuit portfolio with the launch of what are claimed to be the 'UK’s first' gluten-free and vegan pink wafer biscuits, Pink Cheetah Wafers. The new product features pink wafers filled with vanilla cream, tapping into the rising consumer trend of nostalgia-driven purchases and the growth of the sweet biscuits market. It also responds to growing demand for allergen-free foods, with recent data from the UK Food Standards Agency and AllergyUK showing that one in 20 UK adults have a confirmed food allergy, nearly one-third have food sensitivities, and one in 12 young children are affected by food allergies. Rob Brice, founder of Crave, said: “We recognised a clear gap in the market for a gluten-free and vegan version of a nostalgic favourite like the pink wafer. The free-from sweet biscuit market has seen minimal new product development in recent years, and we felt it needed a refresh – something fun, familiar and genuinely tasty for everyone to enjoy.” Crave's Pink Cheetah Wafers are available in Sainsbury’s from 19 April, debuting in 16-packs of biscuits with an RRP of £2.

Dutch food-tech start-up NoPalm Ingredients has announced the launch of its new flagship oils and fats brand, Revóleo. NoPalm was founded in 2021 in Wageningen, the Netherlands, to provide sustainable palm oil alternative ingredients made using upcycled agri-food side streams. The company said its new Revóleo brand represents a ‘seismic shift’ in how the world produces oils and fats. It is built on the company’s advanced biotechnology process, introducing a portfolio of fermentation-based, sustainable, high-performance oil and fat ingredients designed to meet the evolving needs of the food and beauty industries. Its food division, Revóleo For Food, offers a more environmentally friendly alternative to traditional tropical oils across dairy, confectionery and plant-based applications. Its versatile, locally produced and upcycled ingredients are designed to enable manufacturers to produce more ‘responsible’ products without compromising on quality and taste. Lars Langhout, CEO of NoPalm Ingredients, said: “Revóleo is more than a brand – it’s a movement. It signals a bold new era in ingredient innovation – smart, sustainable and resilient. With Revóleo, we’re leading a revolution that redefines industry standards and empowers manufacturers to future-proof their formulations.” The company said its oils and fats delivered under the new Revóleo brand will deliver performance and consistency while reducing dependency on unsustainable and volatile global supply chains. It has successfully scaled its low-CAPEX fermentation technology from lab to industrial levels, with ambitions to create a ‘green, parallel oil and fat industry’. More from NoPalm Ingredients: Start-up spotlight: NoPalm Ingredients NoPalm Ingredients achieves milestone in sustainable oil production with yeast technology

UK tempeh brand Tiba Tempeh has launched a new Smoky Block product, infused with a smoky marinade. The new block can be sliced, diced or grated to bring a smoky flavour to dishes such as stir-fries, pastas, sandwiches and more. The product will debut in Ocado on 18 April at an RSP of £3 per 220g block, followed by Waitrose and Sainsbury’s at the end of April. Tiba Tempheh’s range of tempeh products contain over 19g of protein per 100g and provide a gut-friendly source of fibre. They are also organic and gluten-free, made from 100% natural ingredients. Alexandra Longton, co-founder of Tiba Tempeh, said the brand aims to cater to the 70% of consumers who are “concerned about highly processed meat substitutes,” according to Mintel data. She added: “We’re so excited to launch our new Smoky Tempeh as a natural extension to our best-selling Original Block. We’ve crafted the tastiest protein-packed tempeh, which we know consumers will love. We think this is the tastiest tempeh on the market, and we can’t wait for people to try it.” The launch coincides with increased distribution for the brand, with three products making their debut at Waitrose from 30 April, including the new Smoky Block. The brand will debut under Waitrose’s BrandsNew innovation platform, which identifies and nurtures exciting new FMCG brands.

Nourish Ingredients, in partnership with Cabio Biotech, has successfully completed the 'world’s first' commercial-scale production of precision fermentation-derived fats. This achievement marks a pivotal moment in the industry, showcasing not only the scalability of precision fermentation technologies but also their economic viability in meeting rising consumer demands. The partnership has achieved an impressive 1,700% increase in production capacity, allowing for the supply of Tastilux, Nourish's high-performance fat that caters to a projected demand of 170,000 tonnes of end-product. This milestone is particularly noteworthy as many companies in the sector grapple with the challenges of scaling up production. Nourish Ingredients and Cabio's success sets a new standard for commercial feasibility in precision fermentation, positioning them as leaders in this burgeoning field. The economic implications of this breakthrough are substantial. The cost advantages associated with precision fermentation fats not only enhance the profitability of manufacturers but also promise to transform the landscape of sustainable food production. The inaugural batch of these precision fermentation fats is now poised for global distribution across three continents, providing manufacturers with a product that offers rich, authentic animal-like flavours. Initial assessments from industry stakeholders indicate that Tastilux delivers exceptional flavour stability, maintaining its deep, meaty richness throughout the product lifecycle. This characteristic is particularly critical for plant-based food products, where replicating the sensory experience of traditional animal fats is essential for consumer acceptance. The collaboration between Cabio and Nourish Ingredients exemplifies the potential of precision fermentation to deliver sustainable, high-performance food ingredients at scale. By leveraging Cabio's fermentation expertise alongside Nourish's innovative fat technology, the partnership is not only advancing the frontiers of food science but also addressing the urgent need for sustainable solutions in the food supply chain. A statement from Cabio said: "...this collaboration is driving a new era of sustainable, high-performance food ingredients at commercial scale. With this milestone, Cabio continues to advance the frontiers of precision fermentation, making delicious, sustainable food solutions more accessible than ever before."

This month, we speak to Jason Rosenbaum, co-founder of Actual Veggies: a US food brand that makes clean label, natural veggie burgers and fries that 'celebrate vegetables instead of trying to mask them'. Read on to find out more about the brand's mission and journey as it champions a veg-forward future. Co-founders Hailey Swartz and Jason Rosenbaum What led to Actual Veggies’ establishment, and what is the company’s long-term mission? The idea for Actual Veggies came from my personal journey. I gave up meat for health reasons, specifically to lower my cholesterol, and it worked. But as I shifted to a more plant-based diet, I struggled to find a veggie burger that wasn’t trying to imitate meat. I wanted something clean, healthy and made entirely from vegetables – something that tasted like a veggie-forward dish you’d get at a high-quality restaurant. Most of the options on the market were either ultra-processed meat alternatives or bland, uninspiring veggie patties. That’s when I realised there was a gap: no one was making a restaurant-quality veggie burger with real, whole vegetables and no fillers. So we set out to change that. Our long-term mission is to redefine plant-based eating by focusing on clean, whole food ingredients that celebrate vegetables in their natural form. We want to make plant-based eating more accessible, nutritious and delicious – proving that real food, made simply, is the best option. Do you believe that consumers will continue to shift away from the ‘hyper-realistic’ meat-mimicking trend in favour of more natural alternatives? What will this mean for the plant-based industry in the long term? Yes, we’ve already seen a shift in consumer preferences. When the plant-based boom started, a lot of companies focused on replicating the taste and texture of meat, but as people become more conscious of ingredients and nutrition, there’s growing demand for cleaner, less-processed alternatives. This shift means that the plant-based industry must evolve beyond imitation and focus on real, whole food-based innovation. The long-term impact will be a stronger emphasis on transparency, sustainability and functional nutrition – areas where Actual Veggies excels. What kinds of wholesome ingredients are key to Actual Veggies’ range, and why were they chosen? Our core ingredients are actual vegetables, legumes and spices. We use ingredients like black beans, sweet potatoes, beets, carrots and mushrooms, all chosen for their natural flavours, vibrant colours and nutritional benefits. By keeping our ingredient list short and recognisable, we ensure that our products deliver real nutrition without any fillers or artificial ingredients.   What are some of the key benefits of Actual Veggies’ products? Our burgers are packed with protein, fibre, vitamins and plant-based protein from whole ingredients, not isolates. Unlike many plant-based options, we don’t use soy, seed oils or artificial additives. This makes our products easier to digest and more aligned with a whole food diet. By using real vegetables and plant-based proteins, our products also have a much lower environmental footprint compared to both meat and heavily processed plant-based alternatives.   How do you approach innovation, and how do consumer insights influence your R&D process? We focus on flavour-first development, ensuring that our products taste great in addition to being nutritious. By keeping a pulse on evolving health trends and sustainability concerns, we’re able to create products that meet both taste and functional needs. What do you believe differentiates your products within the crowded plant-based market? We stand out by celebrating vegetables in their natural form rather than trying to disguise them. Our products are clean label, vibrant and nutrient-dense, offering a true alternative to both meat-based and processed plant-based options. Consumers today want transparency and simplicity, and that’s exactly what we deliver. Were there any key challenges involved in developing your range? How were they navigated? One of the biggest challenges was achieving the right balance of taste, texture and nutrition while using only whole food ingredients. Unlike highly processed plant-based burgers that rely on stabilisers and binders, we had to find natural ways to create a burger that held together and delivered on flavour. Through extensive testing and collaboration with chefs and food scientists, we developed a formula that works without sacrificing our core values. What has been the company’s biggest achievement to date? One of our biggest achievements has been seeing our burgers served at   hundreds of restaurants nationwide. This is a true testament to the quality of our product – Actual Veggies burgers aren’t just a grocery store item; they meet the high standards of chefs and foodservice professionals who demand fresh, flavourful and premium ingredients. The fact that restaurants are choosing our burgers proves that we’ve created something truly restaurant-quality – a veggie burger that stands on its own, not as a meat alternative, but as a delicious, chef-approved dish. Seeing our vision validated in both retail and foodservice has been incredibly rewarding, and it fuels our drive to continue expanding. What’s next for Actual Veggies? We’re focused on expanding our product line to offer even more ways for people to enjoy whole food, plant-based meals. This includes exploring new flavours, formats and partnerships that align with our mission. We’re also committed to growing our retail and foodservice presence to make our products even more accessible. For aspiring start-ups in the food and beverage industry, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic sector? Stay true to your mission. The food industry is competitive, and it’s easy to get distracted by trends, but authenticity wins in the long run. Focus on what makes you different (better) and run with it. Be patient, but not too patient. Nothing will ever be 100% perfect, and if you wait for everything to be just right, you’ll never launch. At some point, you have to take a leap of faith, put your product out there and refine as you go. The market will give you feedback, and you can iterate – but you can’t grow if you don’t start.

Researchers in Finland have examined how different food processing methods affect the biochemical composition of plant-based food products, suggesting that current processing classification systems are limited. The research team at Finland’s University of Turku analysed various commercially available plant-based products, such as foods made from soya, peas, wheat and fava beans. Using a non-targeted metabolomics analysis, the researchers showed that different processing methods have significant effects on the products’ biochemical compositions. Plant-based products, such as meat substitutes, are often processed using different methods to improve their nutritional or organoleptic quality. The category has faced criticism due to many plant-based alternatives falling under the ‘ultra-processed food’ (UPF) umbrella – however, the researchers emphasised that not all plant-based products are the same when it comes to health and nutrition, with many plant-based products that fall into the UPF category still containing high levels of potentially beneficial compounds found in the unprocessed plant. Kati Hanhineva, professor of food development at the University of Turku, said: “Plants and plant-based products are known to contain phytochemicals, which are bioactive compounds that can have health benefits. Phytochemicals are a very large group of different compounds found only in plants, of which there are thousands of different types.” She explained that while on average, we consume 0.5-1g of phytochemicals per day depending on our diet, research into how different food processing methods impact these compounds has been limited thus far. The researchers’ study focused in particular on soya-based products and their isoflavonoids. Products prepared using protein concentrates or isolates, such as plant-based burger steaks, contained very little isoflavonoids. In contrast, products made using lighter processing techniques, such as soya chunks and tofu, still contained a high level of isoflavonoids from the original soya bean. Jasmin Raita, doctoral researcher at the university, explained that fermentation was highlighted as an important processing method in the results. “We found that in tempeh, for example, these isoflavonoids were in a form that is more readily absorbed due to the activity of the microbes used in fermentation,” she commented. Tempeh is a protein-rich food originating from Indonesia, usually made by fermenting soya using starter cultures. When the researchers used existing processing classification systems for the studied plant-based products, some of the fermented tempeh products fell into the ultra-processed category typically considered harmful, as did products made with extrusion technology, even though these still contained high levels of isoflavonoids. With this considered, Raita said it is important to note that food processing “should not be seen as exclusively harmful,” with fermentation as an example of a method offering nutritional benefits to the product. Ville Koistinen, university research fellow, said: “Processing food is common, and even unprocessed food is often eventually processed at home, for example by cooking. Classification systems primarily take into account the processing technique used for the product and the type and number of added ingredients, rather than the biochemical composition of the product.” “It cannot be assumed that all processing makes a product unhealthy, because ultimately it is only the nutritional components of the edible product that matter, and how they are absorbed by our bodies. These determine the nutritional value and healthiness of food products.” While the phytochemicals in the compounds identified in the study may have health benefits, they are not currently included in the nutrition labelling of food products. Hanhineva explained that these phytochemicals could also indicate how well the original composition of the plant-based raw material has been preserved. “If there are no phytochemicals left in the product, it indicates that the product has undergone heavy industrial processing, after which the biochemical composition is completely different to that of the original plant used as a raw material,” she added. “This perspective is not fully supported by current food processing classification systems.” The researchers call for future food classifications to be developed, taking into account the effects of processing on the biochemical composition of products. They noted that this future classification should acknowledge the loss of useful compounds in the process and the formation of new ones, as well as the value of added ingredients to the product – not just the addition of harmful ingredients such as salt. For example, many spices are rich in compounds with health benefits. Hanhineva commented: “Highly processed plant-based protein-rich foods have been on the market for such a short time that it is too early to say anything for certain about the healthiness of all processed plant-based products as a whole, but research on this topic is active”. “What is known, however, is that in population-based epidemiological studies, all food groups rich in phytochemicals are healthy, while unhealthy food categories typically do not contain them. Therefore, it is justified that the range of phytochemicals should be better recognised in the categorisation of foods.”

US plant-based dairy brand Miyoko’s Creamery has unveiled its latest innovation, Jalapeño Plant Milk Cheese Spread. The new spread features a creamy base of organic cultured cashew milk infused with a spicy jalapeño kick. It aims to deliver a ‘bold and high-quality’ dairy-free option that offers ‘the perfect balance of heat and creaminess’. Miyoko’s aims to deliver its products using fewer and more recognisable ingredients, catering to demand for cleaner labels. Additionally, the company said its ‘time-honoured’ production techniques and traditional creamery methods ensure an authentic flavour experience, designed to appeal to both dairy lovers and those seeking dairy alternatives. Stuart Kronauge, CEO of Miyoko’s Creamery, said: “As more consumers dabble in eating and drinking dairy-free, it’s important that we keep our innovation approachable, familiar and just as delicious as traditional dairy options”. “Jalapeño Plant Milk Cheese Spread checks off all of those boxes, and is another testament to our unwavering commitment to pushing the boundaries of plant-based innovation.” Jalapeño Plant Milk Cheese Spread is currently available in Nugget Market stores, with a suggested retail price of $6.99 for an 8oz tub. Further retailers are set to follow this summer.