Juicy Marbles has unveiled its latest alt-meat innovation in the US, Pork-ish: a brand-new, clean label, plant-based pork whole cut product. The launch joins the recently launched ‘Lamb-ish’ lamb alternative, the first in the brand’s Meaty Meat line-up , which takes a ‘deliberately ambiguous’ approach to mimicking meat in order to allow consumers more cooking freedom. The Pork-ish product is designed for everyday use and is claimed to be a category-first innovation. The Meaty Meat line was developed to offer a new kind of ‘kitchen staple,’ aiming to rival tofu as a versatile option for home cooks. Like tofu, the products offer an ‘ambiguous’ shape, making them adaptable to any cuisine, but can be sliced, chunked, shredded or cooked whole. Pork-ish builds on Juicy Marbles’ commitment to formulating its entire portfolio to its clean label recipe, named Marble 3.0. It contains only nine ingredients, including water, and 20g of protein per 100g with a complete amino acid profile. The product is also free of thickeners and binders such as methylcellulose and carrageenan, and contains micronutrients including iron, zinc, selenium and B vitamins, including B12. The clean label recipe contains no preservatives and 100% non-GMO ingredients, achieving a Nutri-score of A. Maj Hrovat, co-founder and R&D chief at Juicy Marbles, said: “We’ve always been frustrated by how light plant-based ‘alternatives’ can be on essential nutrients, like protein, iron, and B12. Beyond taste and texture, people want nutritionally sensible food that helps them reach their daily nutrition goals and that they can cook for their families with confidence.” Hrovat added: “If we want plant-based meats to be a viable alternative, they have to get close to matching the nutritional profile of meat – with a sensible ingredients list. Marble 3.0 is our cleanest, most nutritious recipe yet, and will be our standard going forward.” For US and Canadian consumers, Meaty Meat Pork-ish has been available online since 11 March 2025. In the EU and UK, a retail release date will be announced at a later date, as well as a release date for US retail in addition to the company’s webstore. The previously launched Meaty Meat Lamb-ish product sold out in 24 hours, Meaty Meat confirmed.

Onego Bio has announced plans to construct its flagship manufacturing facility in Jefferson County, Wisconsin, US. The facility, dedicated to producing Bioalbumen, a fermentation-derived egg protein powder, will occupy 25.9 acres within the county's Food and Beverage Innovation Campus. The Jefferson County Board of Supervisors approved the $777,000 purchase in December, marking a significant step forward for the local economy and the burgeoning field of cellular agriculture. Onego Bio's investment comes at a critical time for the egg market, which faces challenges such as supply chain disruptions and price volatility exacerbated by factors like Avian Influenza. By leveraging advanced fermentation technology, Onego Bio aims to produce egg protein that retains the taste, nutrition and functionality of traditional eggs while offering a 90% smaller environmental footprint. The new facility is projected to generate egg protein equivalent to that produced by 6 million laying hens, thereby enhancing supply reliability and cost stability for food manufacturers. Deb Reinbold, president of Thrive Economic Development, commented: “Onego Bio’s presence further solidifies Jefferson County as a leading destination for innovative food and beverage manufacturers.” This sentiment reflects the county’s commitment to fostering an environment conducive to cutting-edge food technology. The establishment of Onego Bio's facility is expected to create numerous job opportunities and foster collaboration among local businesses. Michael Luckey, interim Jefferson County administrator, highlighted the investment as a testament to the county's ability to attract forward-thinking companies dedicated to economic growth and environmental stewardship. Onego Bio’s approach addresses the pressing need for diversified protein sources in the food industry, which consumes approximately one-third of all eggs produced for industrial use. By producing real egg protein outside the traditional supply chain, the company aims to mitigate the risks associated with supply chain disruptions, ultimately contributing to long-term food security. Maija Itkonen, co-founder and CEO of Onego Bio, said: “We are committed to building a more resilient, sustainable food system – one that ensures stability for manufacturers, reduces supply chain volatility and supports long-term food security.” For Christopher Landowski, Onego Bio's co-founder and chief technology officer, this project holds personal significance. A Wisconsin native and graduate of the University of Wisconsin-Madison, Landowski expressed pride in bringing the company’s first US manufacturing facility to his home state. He stated: “Wisconsin’s rich history in biotechnology and its innovative spirit make it the perfect place to scale Bioalbumen and transform the future of food production”. The development of Onego Bio's facility adds to a growing list of investments in Jefferson County, which has recently attracted major players like Kikkoman Corporation and Nestlé Purina. Kikkoman is currently constructing a 240,000-square-foot facility dedicated to soy sauce production, while Nestlé Purina has announced a $195 million expansion of its existing operations in the area.

US biotech company Debut has announced a significant scientific breakthrough in animal-free bioproduction of carmine, the red pigment that is traditionally derived from the cochineal beetle. Debut’s biosynthetic innovation features both a new family of enzymes that is responsible for a key step, as well as new solutions to overcome expensive inputs during the biomanufacturing process. Carmine, which is commonly used as a red colourant in food and beverage applications, has a long history dating back thousands of years. Until recently, there have been no eco-friendly or vegan versions of the insect-derived ingredient, with synthetic replacements unable to achieve precise colour matches with the same vibrancy, stability and formulation potential, Debut said. Additionally, health concerns have surfaced around artificial alternatives such as the petroleum-derived Red 3 dye, banned by the US Food and Drug Administration in January 2025 following claims that the additive is carcinogenic. In contrast, Debut said its biomanufactured carmine can offer advantages regarding health, sustainability, safety and animal welfare. It also aims to ensure a consistent supply chain that is not reliant on the migration pattern of a beetle. To enable bioproduction from a renewable, low-cost source, Debut combined its patented microbial production systems with advanced cell-free biomanufacturing to overcome industrial limitation and improve bioproduction by 100-fold versus previous attempts. This necessitated that Debut discover two new enzymes and improve their performance to break through a known barrier in bioproduction of carmine, which Debut said scientists have spent over 15 years searching for. According to Debut, its carminic acid is more than 95% pure compared to the industry average of 30% or lower – the purity of carminic acid derived from the cochineal beetle is typically around 10%, the company explained. The biomanufactured carmine can offer antioxidant and anti-inflammatory properties, and is devoid of a specific protein found in beetle-derived carmine reported to cause skin irritation, making it beneficial for food and beauty applications. Debut recently completed pilot-scale bioproduction, enabling the formulation of carminic acid for beauty applications initially. It is preparing to expand into the food and beverage market in collaboration with an industry partner, with active discussions currently underway. Joshua Britton, founder and CEO of Debut, said: “Carmine is one of the hardest molecules to innovate. After a large investment and a lot of hard work, we are very proud to have discovered the all-important missing step in creating renewable carmine that enables us to go from sugar all the way through to this prized molecule.” “Many teams have tried to biomanufacture carmine over the years with no success due to the complexity and cost of inputs. It is only through the advancement of our biotechnology, Debut's proprietary Bio2Consumer platform and our differentiated capabilities in biomanufacturing that this innovation has finally come to life.”

Finnish food technology company Solar Foods has signed Memorandums of Understanding with two international partners for the commercialisation of 6,000 tonnes per year of its novel microbial protein, Solein. The agreements mark a significant step toward scaling up production, with the company targeting industrial-scale manufacturing by 2030. The non-binding agreements outline key principles for collaboration, including research, product development, and market entry strategies. If finalised into binding contracts, the 6,000-tonne volume would account for approximately half of the planned full production capacity of Solar Foods’ future manufacturing facility, Factory 02 , which is currently in its pre-engineering phase. Factory 02, expected to be fully operational by 2030, is set to produce up to 12,800 tonnes of Solein annually – nearly 100 times the capacity of the company’s existing pilot facility, Factory 01. Solar Foods plans to construct the plant in three phases, with the first phase coming online in 2028, followed by subsequent expansions in 2029 and 2030. A final investment decision is slated for 2026. “These agreements serve as compelling proof of Solein’s commercial outlook,” said Pasi Vainikka, CEO of Solar Foods. “We are deepening our collaboration with customers to develop and commercialise food, beverages and nutritional consumer products, with initial product launches expected in the United States.” Solar Foods also recently announced the appointment of Rami Jokela  as its new chief executive officer, effective April 1 2025. The specific product applications and launch timelines will be announced by Solar Foods’ partners in due course. The agreements also play a strategic role in supporting the final investment decision for Factory 02. Solein is a microbial protein produced via a proprietary fermentation process that utilises carbon dioxide, air, and electricity instead of traditional agricultural inputs. The company claims the protein is a highly versatile ingredient that can serve as a replacement for conventional proteins in a wide range of food products or as a nutritional fortifier. Solar Foods, founded in 2017, has been positioning Solein as a sustainable alternative protein source that is independent of climate and weather conditions. The company is listed on the Nasdaq First North Growth Market Finland and has been expanding its global partnerships to drive commercial adoption. The MoUs signal growing industry interest in fermentation-based proteins as the sector seeks scalable, sustainable alternatives to traditional agriculture amid rising concerns over food security and environmental impact. If successful, Factory 02 could become one of the largest microbial protein production facilities in the world, reinforcing Finland’s role as a hub for alternative protein innovation.

Hain Celestial’s UK children’s nutrition brand, Ella’s Kitchen, has expanded its range with three new dairy-free products. The brand is expanding its Perfect Puds range of desserts for children aged 7 months and over, launching a new dairy-free peach and banana crumble product. This was developed in response to consumer feedback calling for more support for children with dairy allergies and intolerances. It contains no added sugar and is made with oats instead of dairy, providing a ‘smooth creamy texture and nostalgic crumble flavour’. Tim Collins, managing director at Ella’s Kitchen, said: “We know there’s a limited dairy-free offering in the baby aisle, especially when it comes to puddings, and we want to make sure that every little one has access to great-tasting, better-for-you products that help them explore new tastes and textures, no matter their dietary restrictions or choices”. “Our new dairy-free peach and banana crumble brings together much-loved traditional flavours with a smooth, creamy texture, all while being non-HFSS and carefully designed for tiny tummies.” The crumble rolls out in Boots, Ocado and Sainsbury’s this month (March 2025), joining existing products in the Perfect Puds range. Also launching is a brand-new dairy-free fruit and oat snack range, Oaty Smooshies, for children aged one year and over. The range launches in two flavours: berry, and peach and banana. These snack pouches are made with real fruit and oats, with each serving providing a source of fibre and counting as one of a child’s five recommended daily portions of fruit and veg. They contain no added sugar or salt, and are designed to keep children full and satisfied with a thick and creamy texture. Collins commented: “Oaty Smooshies bring together the goodness of oats and fruit to create ‘tummy top ups,’ a more filling snack for little ones. In contrast to many popular snacks found outside the baby food aisle – which are often high in fat, salt, and sugar – our new range offers a nourishing alternative designed specifically for growing little ones.” The Smooshies range will be on shelves from March in Boots, Ocado and Sainsbury’s, with other retailers to follow in April.

V-Label, an international trademark for the labelling of vegetarian and vegan products, has introduced the F-Label, the world’s first certification dedicated to precision fermentation and other innovative animal-free production technologies. This initiative, unveiled in Zurich, Switzerland this week, aims to enhance consumer transparency and trust in food products derived from advanced fermentation techniques, including biomass fermentation, syngas fermentation and cell-free synthesis. Building on the success of C-Label The launch of F-Label comes on the heels of the successful introduction of C-Label , a globally recognised certification for cultivated meat. By establishing a clear framework for labeling cultivated products, C-Label has set a precedent for transparency in the alternative protein sector. The introduction of F-Label further strengthens this commitment by focusing specifically on precision fermentation, which is poised to play a crucial role in the future of food production. According to V-Label, the F-Label will help accelerate the transition to a more ethical and sustainable food system by ensuring that consumers can easily identify products that align with their values. This two-pronged approach – first with C-Label and now with F-Label – reflects a comprehensive strategy to foster consumer trust in innovative food technologies. The evolution of fermentation Fermentation has been a cornerstone of food production for millennia, with applications ranging from kimchi to cheese and alcoholic beverages. Precision fermentation, however, represents a significant evolution in this age-old process, enabling the production of animal-derived compounds without the use of animals. The F-Label certification seeks to verify these animal-free production processes, providing consumers with a science-based assurance that products are free from animal sources. Clarifying consumer choices The F-Label certification is particularly relevant in a landscape where the definitions of terms like 'vegan' can vary widely based on individual beliefs regarding animal welfare, environmental impact and health. While F-Label products are guaranteed to be animal-free, they may not always fit the traditional vegan definition. This distinction is crucial, as it allows consumers to make informed choices about the nature of the products they consume, whether they prefer plant-like or animal-like attributes. Kris Blanchard, founder and CEO of Luyef Biotechnologies, the first company to receive F-Label certification for its precision-fermented myoglobin, highlighted the importance of transparency in the alternative protein sector. “Achieving the very first F-Label license for our myoglobin is a testament to our dedication to transparency, innovation, and meeting the highest standards of quality,” he stated. The role of precision fermentation in F&B Precision fermentation technologies hold the potential to transform food production by recreating essential animal-derived ingredients without animal involvement. Luyef’s myoglobin, for instance, enhances the sensory profile of plant-based and cultivated meat products, bridging the gap between conventional and alternative proteins. This development is particularly significant as consumer acceptance of alternative proteins often hinges on their sensory resemblance to traditional meat products. The F-Label is designed to establish a new standard for transparency in food innovation. It includes strict criteria that ensure animal-free production, non-GMO status, and antibiotic-free processes, providing both consumers and manufacturers with clarity and confidence in their food choices. Industry implications and future prospects The launch of the F-Label marks a pivotal moment for the food industry, particularly for stakeholders in the cellular agriculture and alternative protein sectors. Renato Pichler, founder of V-Label, said: "Fermentation has the power to replace animal-based ingredients without compromise. With F-Label, we ensure that companies producing these innovations can demonstrate their commitment to ethical and transparent food production while giving consumers the confidence to support these advancements." Lubomir Yotov, head of F-Label, added that this certification represents more than a label; it signifies a movement towards a future where animal-free production is mainstream. By collaborating with companies like Luyef, F-Label aims to reshape consumer perceptions and support innovations that prioritise ethical and sustainable practices.

Packaging specialist Yutoeco has introduced FluoZero, a PFAS-free greaseproof technology specifically designed for molded fibre food packaging. While demand for PFAS-free greaseproof packaging solutions is on the rise in the catering industry, Yutoeco said existing options frequently suffer drawbacks including temperature limitations and short-term greaseproof performance. Additionally, many solutions are derived from fossil-based materials, making them non-renewable and non-biodegradable. Surface process solutions such as lamination may contain plastics, and can be costly, while silicon-based coatings could even pose health risks, Yutoeco added. With this in mind, the company has introduced FluoZero to address such challenges. The 100% plant-based solution is made from agricultural byproducts and is completely free from PFAS chemicals, designed with a focus on sustainability. According to Yutoeco, FluoZero-treated products have a ‘super-dense’ physical structure that effectively resists grease, and can withstand a wide range of temperatures – from -34°C to 220°C, maintaining eight-hour protection. These qualities make the solution well-suited to applications such as frozen food packaging, airline meals and high-temperature food containers for fried foods. Furthermore, the company said products made with FluoZero are thinner yet stronger than traditional molded fibre products, with increased bending stiffness and bursting strength. This accelerates the performance of molded fibre products, such as the production of molded fibre cutleries and paper-based non-packaging components, while offering potential to reduce shipping costs. The FluoZero technology has obtained USDA bio-based certification and compostable certifications from BPI and Din Certco, while meeting FDA food contact regulations.

In this month's edition of 'Start-up spotlight,' which champions smaller and earlier-stage businesses innovating in the plant-based space, we speak to Força Foods . The US-based company has developed MILKish, the 'world's first' watermelon seed milk, aiming to bring fresh innovation to a category dominated by soya, oat and almond options. Guilherme Maia Silva, Força Foods' founder, tells us more. What led to the establishment of Força Foods and what is the company’s long-term mission? Força was created to craft 'better-for' alternatives: products that are not just better for you, but also better for the environment. We are on a mission to empower healthier lives and a thriving planet with the power of watermelon seeds – a sustainable superfood. Our long-term goal is to continue being at the forefront of innovation by bringing novelty and competitive products to various categories. Why did you focus on watermelon seeds? Because of my background in agriculture and plant sciences, I really fell in love with watermelon seeds due to their sustainability attributes. Being a drought-tolerant fruit, watermelons really stood out to me as incredibly nutritious while requiring a fraction of the water to grow. The seeds themselves pack more protein than almonds, while requiring 99% less water to grow! Not to mention that watermelon seeds are also rich in antioxidants and essential minerals. How does this product differentiate itself within the crowded plant-based milk alternatives market? MILKish is the world’s first watermelon seed milk, bringing innovation to a category that is famously dominated by almonds, oats and soy. We set out to create a plant-based milk that’s not only delicious but also incredibly versatile. With its smooth texture and delicious flavour, MILKish complements everything from coffee and matcha to cereal and beyond, making it a game-changer for anyone looking for a new, functional and sustainable alternative. In your view, what are some of the biggest challenges currently faced by the plant-based dairy industry and how does Força Foods hope to address these? I believe the plant-based milk industry is experiencing a shift in consumer preferences, habits and perceptions. As awareness grows around the environmental impact of almonds and the high glycemic index of oat milk due to processing – often compounded by added sugars – consumers are becoming more curious about alternative options. MILKish is here to provide an outlet for those consumers, to integrate a superfood into their diet without compromising on flavour, texture or functionality. Have there been any particular challenges for Força Foods so far? As with all start-ups, there are many challenges we face. Right now, our biggest challenge is gaining access to retail and expanding our distribution, as breaking into the competitive retail space requires strong relationships, strategic positioning and consumer demand. However, we are well underway to achieving our retail goals and have already seen amazing velocities and retail success with our current partners. We are also making great progress in our existing relationships with various retailers to bring MILKish onto their shelves, further expanding our reach and availability. What has been the company’s biggest achievement to date? As the founder, in my opinion, our biggest achievement to date is receiving all the amazing feedback we receive on a daily basis! Seeing customers resonate so deeply with MILKish is incredibly rewarding, especially knowing the time, effort and dedication that went into developing this product. Every positive review, repeat purchase and customer story reinforces that we’re not just creating a competitive plant-based milk – we’re building a brand that truly connects with people and their values. What’s next for Força Foods? Any big plans in the pipeline? We’re focused on expanding MILKish’s retail availability while growing nationwide brand awareness. Our mission to spotlight watermelon seeds as the next viral superfood continues to drive us forward. We’ve shipped MILKish across the US and have exciting marketing campaigns, social media partnerships and retail expansion plans in the works to introduce even more people to watermelon seed milk. 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? My advice is to be diligent in researching your market and understanding your consumers. The food and beverage industry is dynamic, and I believe that success comes from balancing creativity with strategic execution. Build a strong brand story, listen to consumer feedback, and stay adaptable. Surround yourself with a network of mentors, industry experts and fellow entrepreneurs who can offer guidance and support. Lastly, persistence is key – setbacks will happen, but staying resilient and continuously learning will set you apart.

Nectar, a non-profit organisation aiming to accelerate the protein transition, has launched what it claims is the largest publicly available dataset on the taste of plant-based meats. The report, titled Taste of the industry 2025 , focuses on the critical factor of taste, as research shows this remains the primary purchase driver for food products in the US. With the plant-based industry projected to reach $238.1 billion by 2034, and the World Bank ranking alternative proteins as having the second-highest greenhouse gas mitigation potential out of 26 agri-food inventions, there is a clear need to address taste improvements in order to unlock these products’ potential. Reports of dwindling sales and financial struggles in the meat alternatives category have been linked to a number of factors, flavour and texture being just one part of the equation – however, Nectar’s study delves into the scale of opportunity for sensory experience improvement, analysing specifically where businesses should focus their R&D efforts. The report was compiled following a blind sensory study of 122 plant-based meat products across 14 product categories, evaluated by a diverse group of people following an omnivore diet. The analysis provides insights into consumer preferences, highlighting areas where plant-based meat alternatives excel and where improvements are needed. Stand-out products Only 30% of the participants rated the average product as ‘like very much’ or ‘like’ compared to 68% for the animal product counterpart. However, 20 plant-based products were rated the same or better than the animal version by at least 50% of the participants. These included Impossible Foods’ unbreaded chicken fillet, chicken nuggets, meatballs, hot dog, burger and sausage patties; Vivera’s plant-based chicken breast; Swap’s chicken fillet; Meati’s classic cutlet; The Vegetarian Butcher’s chicken breast and southern fried chicken; Tofurky’s roasted turkey deli slices; Prime Roots’ cracked pepper turkey; MorningStar Farms’ chicken nuggets and steakhouse-style burgers; The Green Mountain’s ham; Heura Foods’ burger; Redefine Meat’s burger; Beyond Meat’s burger; and Gardein’s original breakfast sausage. © Impossible Foods Nectar said these successes can provide an ‘R&D roadmap’ for the rest of the industry to catch up, with the report finding that consumers were more willing to pay a premium for better-tasting products. Several categories emerged as particular areas of strength – unbreaded chicken fillets, burgers, breaded chicken fillets, chicken nuggets and breakfast sausage were all rated the same or better than the animal benchmark by 40% of participants at the category level. Despite the high-performing leading products, the average product was rated some form of ‘dislike’ more frequently than being rated ‘like very much’ or ‘like,’ with opportunity for category-level innovation notable in bacon, steak fillet, unbreaded chicken strips and chunks, and bratwurst. High-performing categories including burgers, chicken nuggets and meatballs, have market penetration of 5-14% versus lower-performing categories, such as bacon and hotdogs, which have <1% penetration, the report states. Leading products captured 50% more market share, with sales $1.5 million higher for every 5% increase in the share of participants rating them ‘same or better’ than the animal benchmark. R&D priorities Identifying opportunities for improvement, the report highlighted the need to enhance aftertaste, increase savouriness and reduce off-flavours. Participants described animal products as ‘savoury’ 1.5 times more often, and as having a ‘weird aftertaste’ or ‘off flavours’ five to six times less often compared to their plant-based alternatives. This led to increases in liking of the animal-derived benchmarks by 1.5-2 points. Other opportunities to improve flavour include reducing chemical-like flavours, increasing fattiness and saltiness and reducing blandness. Conventional meat products were also described as ‘juicy’ 2.6 times more often than plant-based alternatives, with the report highlighting opportunities to increase juiciness and tenderness while reducing ‘mushy’ textures in plant-based products. Other texture opportunities include increasing moistness, and reducing dryness and crumbly/grainy textures. © Beyond Meat Additionally, the report states that adjusting the interior colour, exterior colour and searing offer opportunities for enhancement, with interior colour showing the largest appearance difference compared to traditional meat products. Overall, appearance was identified as the lowest priority for R&D, while texture was identified as the biggest opportunity in order to close the gap between plant-based and animal-derived meat – texture of plant-based meat products was rated lower than both flavour and appearance for the highest-performing plant-based products. Just 28% of participants rated the leading products as ‘very similar’ or ‘similar,’ while 39% rated them dissimilar to the animal products to some degree. However, mimicking is not necessarily the biggest priority – nearly twice as many participants rated products as ‘like very much’ or ‘like’ than rated products as ‘very similar’ or ‘similar,’ showing products can be enjoyed without being similar to animal-based varieties. With regards to ingredients, coconut oil outperformed sunflower and canola oil – it had the highest consumer perception with no meaningful impact on taste. However, ingredients had a limited impact on purchase intent for most participants. Mushroom and mycelium were found to be appealing to consumers, with both associated with a positive change in purchase intent (0.4-0.5 points), but had lower overall liking ratings. Looking to the future The report concludes that achieving taste parity with animal products is within reach, with some products achieving no statistically significant difference from animal products in blind tastings. For the category to unlock its full potential, it notes key considerations for different stakeholders. Brands and manufacturers should embrace a ‘taste-centric’ development approach, it states, while retailers and foodservice operators should recognise they have a ‘crucial role’ in helping consumers to discover plant-based innovations – and should prioritise products that deliver on taste claims. Furthermore, it recommends investors and funders to consider the ‘outsized impact potential’ of plant-based products that can achieve mainstream adoption through superior taste. Researchers and academics are also encouraged to build on Nectar’s work, using its methodologies and findings to advance understanding of consumer preferences and sensory science in sustainable foods. Caroline Cotto, director of Nectar Food System Innovations, wrote in the report: “As the plant-based sector continues to navigate adoption challenges, this report comes at a time when producers worldwide – from start-ups to major corporations – are refining their approaches to create more appealing alternatives”. “Our data confirms this investment is worthwhile: companies that prioritise taste generate stronger financial returns and capture more meaningful market share from conventional animal products. Whether you're a manufacturer, retailer, foodservice operator, investor or consumer, this report illuminates the path toward a more sustainable food system, acknowledging that the transition must be grounded, above all else, in exceptional taste experiences.”

Meati Foods is seeking urgent investment following an unexpected financial circumstance that has forced the company to give notice of mass layoffs to its 150 employees. The company, a producer of mycelium-based meat alternatives based in Colorado, US, was legally required to issue a Worker Adjustment and Retraining Notification (WARN) to employees last week (7 March 2025), giving notice to permanently terminate 150 jobs from 6 May 2025 and shut down its manufacturing facility in Thornton, Colorado. Speaking to The Plant Base, a source close to the company confirmed that the WARN was submitted following an unforeseen turn of events, in which a lender swept two-thirds of the alt-meat maker’s available cash on 28 February due to a technical default. In banking, this means a borrower has failed to meet one or more terms of their agreement with the lender, unrelated to scheduled payments. In Meati’s case, the company missed a revenue and gross margin covenant agreed with the bank. The source revealed that despite this, Meati had never missed a payment and had been assured by the lender that funds would not be pulled before the shock withdrawal, which significantly shortened Meati’s runway and left the company’s finances in jeopardy. In the WARN notice, Meati’s VP of people and culture, Stephanie Larson, wrote: “We would have liked to have given…more advance notice of this action, but were unable to do so, because our lender’s actions were wholly unanticipated and unforeseeable. The information provided in this notice is based on the best information available to us at this time.” This latest news follows Meati celebrating a number of promising developments, nearly doubling its revenue in 2024 compared with the previous year and seeing an 130% increase in its retail presence. It also entered the breakfast category early this year with its Meati Breakfast Patties, launched in January . The company has now been left seeking funding to enable its continued operation, and is currently in active discussions with investors, exploring all avenues to secure its future. In an email shared with staff, CEO Phil Graves said: “Let us be clear: we are not sitting idle. We are actively pursuing multiple funding opportunities with our board and both existing and potential new investors.” A spokesperson for Meati commented: “We firmly believe in our mission and that mycelium will change the protein paradigm. While we’re unclear on the future, we hope for the sake of consumers and the planet that Meati’s mission will endure.”

Diageo has launched two new oat-based, dairy-free variants of its Baileys Irish cream liqueur in the US, available in ‘Coffee Toffee’ and ‘Cookies & Creamy’ flavours. The 17% ABV drinks, becoming a permanent addition to the brand's portfolio, feature blends of Irish whiskey with oat milk to offer a plant-based take on the classic, creamy and indulgent beverage. They can be added to hot and iced coffee, mixed into a cocktail or enjoyed simply with ice. Coffee Toffee combines oat milk with notes of coffee and rich caramel, while Cookies & Creamy is described as a ‘nostalgic blend’ of oat milk with notes of vanilla and chocolate cookie. Milly Shome, director of Baileys and Liqueurs at Diageo North America, said: “With Baileys Non-Dairy Liqueur Made with Oat Milk, we wanted to bring the flavour and something extra special to turn even the simplest of moments into memorable experiences”. She added: “This innovation marks an exciting new chapter for us. Whether you go dairy-free or just enjoy how it tastes, oat milk elevates those treating moments we all love. We saw it as the perfect match for the lively, social spirit of Baileys, creating a whole new way to enjoy your coffee.”

UK tempeh brand Tiba Tempeh has secured over £1.1m in investment, and has seen its retail sales value surge by 736% over the last year amid increasing demand for minimally processed meat alternatives. The funding round was led by Maven Capital Partners, investing through its Northern Powerhouse Investment Fund II, supported by the British Business Bank. Perfect Redd, the venture capital arm of Samworth Brothers, also made a follow-on investment in the round. Tiba Tempeh said the funding will enhance its marketing, sales and product development, with some new products planned for launch in 2025. Founded in 2019 by Alexandra and Ross Longton, the B-Corp-certified brand offers a variety of tempeh products including blocks, mince and marinated pieces. They are made from 100% natural and organic ingredients and offer 22g of protein per 100g, meeting consumer demand for minimally processed, natural and nutritious options in the meat-free category. They are also high in fibre, naturally vegan and gluten-free. According to Nielsen data, the brand is now the fastest-growing in the UK’s chilled meat-free category. While the overall category has experienced a decline in sales, Tiba Tempeh has contributed £1.2 million retail sales value over the past year. This comes as research from Mintel shows that four in ten UK consumers are continuing to reduce their meat intake, but 68% express concerns over ‘highly processed’ meat substitutes. Tiba Tempeh co-founder Ross Longton commented: “We’re incredibly proud to be the fastest-growing brand in the UK’s chilled meat-free category, fulfilling consumer demand for more natural and nutritious products. The investment will help us accelerate our growth and support our mission to create a healthier world by inspiring people to enjoy more delicious, naturally healthy and sustainable plant-based food.” The brand has expanded its retail presence, now stocked in Sainsbury’s, Morrisons and Ocado in the UK. It has also launched into Spain and France, with listings in selected supermarkets including Carrefour.