Food & Beverage

Vegan food has come a long way over the last decade, with many vegan brands developing into industry leaders in terms of nutritional value, sustainability, and innovation of their products. While the animal-based food business is barely growing in many product categories, the vegan food sector is experiencing strong growth across the board.

Awareness of issues regarding planet and animal welfare is growing and results in an increasing number of adults and children following a vegan lifestyle. Today, the search for vegan alternatives is easier than ever before, whilst revolutionary vegan food news delivered by brands all over the world are reported by the international press.

Revolutionary food transition is shaping the future

A vegan lifestyle creates a link between the need for a healthier diet and the urgent shift to a sustainable food economy. Therefore, all signs point to a meat-free future that no longer exploits animals for food products.

News on food products without animal-derived ingredients are providing encouraging developments and events for a global food transition. Whether it’s vegan food news on airlines that will offer larger selections of vegan dishes, the emergence of dedicated plant-based school kitchens, or the creation of the world’s first vegan sub chain, they all provide clear indications for the direction that human nutrition is going to take.

A growing number of consumers are following vegan diets. Supported by a global vegan movement, including the successful non-profit organization Veganuary and The Vegan Society, many new vegan products entered the shelves of supermarkets and the menus of restaurants.

However, not only the number of vegan products in the store is rising, as searches for homemade vegan recipes are at an all-time high, while many celebrities and influencers are cooking vegan dishes to inspire their followers to go vegan. For vegan companies, it is essential to recognize trends early on and adapt the product range accordingly.

©Eat Just

Trends in vegan news

The diversity and power of innovation in vegan food news from the nutrition sector is expanding every year. Trends to watch for in 2022 include cultured food produced using cellular agriculture, vegan egg alternatives, and innovative seafood products.

In 2022, the new category of cultivated pet food for cats and dogs will make its debut, while the development of nutritious egg alternatives continues to gain momentum. As predicted by the Vegan Society, 2022 will be the year that could finally boost veganism into mainstream.

Most relevant vegan food news

At vegconomist, the first vegan business magazine, you don’t have to search for relevant news, because we report on the latest innovations and developments in our category Food & Beverage several times per week. We receive emails from leading companies and market researchers in the vegan business world and guarantee for first-class vegan food news articles and interviews.

Through our newsletter, thousands of industry insiders and friends of the vegan business community are receiving the most relevant news from the vegan business environment directly into their inbox.

If you don’t want to miss out on the most relevant vegan news, sign up for the vegconomist newsletter here.

Galaxy Launches Dairy Free Honeycomb Bar in the UK

April 25, 2025

Galaxy is expanding its dairy-free chocolate range in the UK with the launch of the new Honeycomb bar, which combines cocoa, hazelnut paste, and crunchy honeycomb pieces. Like the remainder of Galaxy’s dairy-free range, the new product is made in a completely dairy-free and gluten-free environment. It has also been certified by the Vegan Society. “This new bar brings you the signature silky Galaxy taste you know andlove, now with melt-in-your-mouth honeycomb pieces,” says the brand. “It’s the indulgence you expect from Galaxy, without the dairy. Crafted for those living a dairy-free lifestyle, the new 40g bar is ideal for popping in your bag and enjoying as a moment of pleasure on the move.” An evolving range The news comes just months after Galaxy introduced …

Organisations and brands:

Galaxy

Mars

Eclipse Foods Launches Non-Dairy Whole Milk That Replicates The Molecular Structure of Dairy

April 25, 2025

Eclipse Foods, the plant-based brand aiming to make products that are indistinguishable from conventional dairy, has announced the launch of its new Non-Dairy Whole Milk. The product is said to deliver on flavor, stability, sweetness, and whiteness — areas where Eclipse says most plant-based milk alternatives fall short. The milk has a neutral taste, while its stability allows it to foam in hot and cold drinks without settling at the bottom of the cup. The Non-Dairy Whole Milk was developed by isolating proteins from peas and chickpeas to replicate the molecular structure of milk. It is shelf-stable and will target food service partners, including coffee shops, smoothie bars, bakeries, and cafes. The new product was inspired by the dairy region of Hokkaido, Japan, and the …

Organisations and brands:

Eclipse Foods

Asahi Unveils Japan’s First Yeast-Derived Milk Alternative

April 24, 2025

Asahi Group Japan has introduced a new product, LIKE MILK, which is marketed as Japan’s first yeast-derived non-animal milk. The product, which uses the company’s proprietary yeast technology, is designed to cater to those seeking alternatives to traditional animal-based milk, particularly in response to food allergies and other dietary preferences. LIKE MILK will be available for purchase via the “Makuake” support purchase platform from April 16 to June 15, 2025, with a nationwide release slated for 2026. Responding to needs of allergy sufferers The product is described as free from the 28 major allergens typically found in foods, and is also said to have a mild, naturally sweet taste with no strong aftertaste. It offers a nutritional profile comparable to cow’s milk, containing similar amounts …

Organisations and brands:

Asahi Group Japan

Heura Launches Chicken-Style Fine Herbs Burger With “Unprecedented Juiciness”

April 23, 2025

Spanish plant-based meat brand Heura has announced the launch of a new chicken-style innovation, the Fine Herbs Burger. The product is said to have the same amount of protein as a conventional chicken burger, but contains fiber and healthy fats to provide “unprecedented juiciness”. It is designed to replicate the sensory experience of white meat, with no cholesterol or trans fats and low levels of sodium and saturated fat. The chicken-style burger aims to cater to the tastes of Spanish consumers, many of whom have a preference for white meat as a protein source. There are already some signs that acceptance of plant-based products is growing in the country; recent research by Heura reportedly found that 40% of Spaniards identify legumes and their derivatives — …

Organisations and brands:

Heura

YOSOY Taps Matcha Trend with Barista Oat Drink Collaboration with Matcha & CO

April 22, 2025

Spanish plant-based beverage brand YOSOY, has partnered with Matcha & CO, to introduce a new ready-to-drink oat matcha beverage. The product, called “YOSOY Barista Matcha Avena,” is the first of several new offerings planned by YOSOY this year and is designed to cater to the rising demand for matcha in Europe. The new drink will be available in select supermarkets, including Carrefour, El Corte Inglés, and Ahorramas, with a retail price of €2.49 per unit. The drink combines organic matcha sourced from Uji, Kyoto (Japan) with YOSOY’s barista oat drink, offering a creamy, smooth texture without added sugars, additives, or gluten. Marketed as an easy-to-consume option for those looking for a quick matcha latte, the product is available in a 1-liter format, ideal for both …

Organisations and brands:

Yosoy

Simpliigood’s Spirulina-Based Smoked Salmon Approaches Commercialization Following $4M Grant & EU Regulatory Clearance

April 22, 2025

Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing toward commercial production. Texturized fresh spirulina, a key ingredient in the product, has just gained regulatory clearance from the European Food Safety Authority (EFSA) as a non-novel ingredient. Meanwhile, Simpliigood has secured a $4 million grant from the Israel Innovation Authority, and pilots are underway in Europe and Israel. With the launch of a full-scale industrial manufacturing line, Simpliigood has transitioned to commercial output of its texturized fresh spirulina, branded as Simplii Texture. This will allow the company to produce hundreds of tons of the ingredient per year, meeting the anticipated demand for its smoked salmon alternative. A kilogram of Simplii Texture can be transformed …

Organisations and brands:

SimpliiGood

South Holland Invests €1 Million to Develop Plant-Based Egg Alternative

April 18, 2025

The EGGcellent project, focused on developing a sustainable vegan alternative to chicken eggs for the bakery industry, has received €1 million in funding from the Province of South Holland. The subsidy was presented on April 11 at Planet B.io in Delft by Meindert Stolk, the Regional Minister for Economy and Innovation. The project is a collaboration between Vivici, Proeon, Applikon, and Planet B.io. The funding is part of the “Kansen voor West III” program, supported by the European Regional Development Fund (ERDF). EGGcellent addresses the rising demand for alternatives to chicken egg protein, driven by increasing prices, supply chain disruptions, and environmental and animal welfare concerns. Meeting the need for egg alternatives Global demand for egg alternatives has risen due to economic and ethical factors. …

Organisations and brands:

Planet B.io

Proeon

Vivici

GAIL’s Drops Soy Milk Surcharge Following PETA Campaign

April 17, 2025

UK bakery chain GAIL’s has announced it will drop its surcharge on soy milk, just weeks after PETA launched a national campaign urging it to make the change. Over 12,000 people have reportedly written to GAIL’s to request the end of the upcharge; in response, the chain confirmed it will stop charging for soy milk from May 21, though customers who choose oat milk will still have to pay extra. PETA says it will continue to urge GAIL’s and other chains to stop charging for all milk alternatives. Companies such as Starbucks, Pret A Manger, and Patisserie Valerie have already removed all their plant-based milk surcharges, while some others, including Café Nero and Costa, offer at least one milk alternative that does not cost extra. …

Organisations and brands:

Gail's

PETA

Revo Foods Launches THE PRIME CUT, a “New Category of Functional Plant-Based Foods”

April 16, 2025

Austrian food tech startup Revo Foods has announced the launch of THE PRIME CUT, which is claimed to be a “new kind of functional food designed for performance and longevity”. Rather than attempting to mimic meat, THE PRIME CUT targets health-driven consumers who are focused on ideal nutrition. Described as the “first product of the plant-based 3.0 generation”, it is made from mycoprotein, which requires minimal processing and is said to be ideal for clean-label foods. Mycoprotein provides a natural umami flavor and is rich in fiber, while being low in carbohydrates and cholesterol. It reportedly has among the highest bioavailability of all proteins. THE PRIME CUT also contains microalgae oil, and is said to provide the daily intake of omega-3 fatty acids with just …

Organisations and brands:

Revo Foods

catchfree founders Severin Eder and Eduard Müller © catchfree

Switzerland’s catchfree Raises CHF 1.2M to Scale Production of Innovative Plant-Based Seafood

April 16, 2025

Swiss food tech startup catchfree has raised CHF 1.2 million (€1.3 million) in a seed funding round led by FortyOne Group and Stiftung Startfeld. The round also saw participation from industry and private investors, along with various business angels. Founded last year, catchfree develops innovative plant-based seafood alternatives made from ingredients such as rice, soy protein, and algae. The startup’s product portfolio currently includes shrimp, fish burgers, and fish bites. Catchfree will use the new capital investment to scale its production capacity and launch products in Switzerland early this summer. “Today’s environmentally conscious consumers want to enjoy healthier food – for themselves and for the planet,” said Severin Eder, co-founder of catchfree. “That’s exactly what catchfree offers: an alternative that is just as indulgent and …

Organisations and brands:

catchfree

Kraft Heinz Debuts JELL-O Oat Milk Chocolate Pudding, Its First Plant-Based Dessert Offering

April 15, 2025

Kraft Heinz has introduced its first plant-based dessert, JELL-O Oat Milk Chocolate Pudding, marking the brand’s entry into the plant-based food sector. This new product, which is lactose-free, vegan, and made with oat milk, is now available in 4-packs at retailers across the US. The pudding, which mimics the same creamy texture and rich chocolate flavor JELL-O is known for, is crafted to meet the growing demand for dairy-free alternatives. Oat milk was chosen as the base due to its creamy consistency and mild flavor. The chocolate variety pays homage to the original flavor introduced by JELL-O in the 1930s. The company states that, given pudding’s popularity in American households and the growing prevalence of milk allergies among both children and adults, the new product …

Organisations and brands:

Kraft Heinz

Image supplied.

JUST Egg to Launch in Europe Through Major Partnership With VFG

April 15, 2025

JUST Egg, the hugely popular plant-based egg alternative developed by US food tech company Eat Just, is set to enter the European market through a partnership with Vegan Food Group (VFG). VFG has secured exclusive European manufacturing and distribution rights for JUST Egg, which will allow the product to launch in the EU and the UK for the first time. Backed by an £11.25 million investment, VFG is building a fully automated production line at its Lüneburg site in Germany, which is said to be Europe’s largest dedicated plant-based facility. The company says it is also investing across its UK and German sites to boost automation, extend shelf life, cut waste, and improve product quality. Commercial production of JUST Egg is expected to begin in …

Organisations and brands:

Eat JUST

VFG

Danish Ice Cream Maker Kastbergs Achieves V-Label Certification for Vegan Sorbets

April 14, 2025

Kastbergs Is, a Danish producer of premium ice creams, has gained V-Label certification for its range of vegan sorbets. The sorbets are reportedly made with minimal processing, using natural fruit bases and recipes developed in collaboration with professional chefs. They are available in flavors such as lemon, raspberry, and mango, and are said to feature a consistent texture and melt profile optimized for plating and storage in professional kitchens. The desserts are sold in foodservice-friendly formats for institutional and HoReCa distribution. By gaining V-Label certification for the sorbets, Kastbergs Is hopes to align with the plant-based transition, offering a variety of low-emission, allergen-friendly dessert options. The company says plant-based innovation will be a key component of its future growth strategy. As part of a broader …

Organisations and brands:

Kastbergs Is

V-Label

TiNDLE Foods Enters 1,300 US Grocery Stores in Largest Retail Expansion to Date

April 10, 2025

Plant-based food company TiNDLE Foods has expanded its retail footprint in the United States, rolling out its plant-based chicken products to over 500 Kroger-owned grocery stores. The launch includes major regional banners such as Fred Meyer, Ralphs, and Smith’s, bringing the company’s total retail presence to more than 1,300 locations nationwide. This move represents TiNDLE’s most extensive retail expansion in the US market to date. The company’s products are now available in 36 states through a mix of mainstream and regional grocery chains, including Wegmans, Giant Eagle, GIANT, MARTIN’S, and Bristol Farms. “Our launch with Kroger, one of America’s largest retailers, is a major milestone for our young company. With this expansion and introduction of Stuffed Chicken in their store, we are able to reach …

Organisations and brands:

TiNDLE

Vinker Brings Its Plant-Based Korean Crispy Chick’n to US for First Time

April 10, 2025

Vinker, a plant-based food company based in Vancouver, Canada, is introducing its flagship product, Korean Crispy Chick’n, to the US market. The launch, which takes place at Pop Up Grocer in Manhattan, New York, marks the brand’s first foray into the United States. Vinker’s Korean Crispy Chick’n is a plant-based version of a popular Korean fried chicken dish. The product features bite-sized pieces made from soy protein, water, and soy oil, coated in a crispy batter and coated in a sweet-and-spicy sauce that mirrors traditional Korean flavors. Success in Canada Since its debut in Vancouver in April 2024, the product has garnered positive responses from Canadian consumers. Vinker has partnered with local restaurants, including Hankki, a Korean street food franchise, and Pokerrito, a poke bowl …

Organisations and brands:

Vinker Foods

Corbion Launches New Egg Replacers to Help Bakeries Overcome Supply Chain Issues

April 10, 2025

Food and biochemicals company Corbion has announced it is expanding its portfolio of egg replacers with two new products — Vantage™ 12E and Vantage™ 11E. Designed for manufacturers of bakery products, the egg replacers are intended to address the supply chain issues increasingly facing the egg industry, as avian flu continues to cause shortages and price rises. Vantage™ 11E is designed for complete egg replacement in bread and bun applications without the need for reformulation. Meanwhile, Vantage™ 12E reportedly enables manufacturers to reduce dried or liquid whole eggs by up to 40% in cakes and sweet goods, and can be integrated into both open-bowl and continuous mix systems. “The instability of egg availability presents significant challenges for bakery manufacturers,” said Abby Ceule, Vice President of …

Organisations and brands:

Corbion

Lactic acid bacteria could improve dairy alternatives

Study: Lactic Acid Bacteria Could Enhance Flavor & Nutrition of Dairy Alternatives

April 10, 2025

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based dairy alternatives. By analyzing existing literature, the authors explore how fermentation with selected bacterial strains could reduce off-flavours and degrade anti-nutrients, enhancing nutrient bioavailability. While the study focuses on plant-based dairy, the researchers believe the findings may also be applicable to other foods such as mycoprotein, fermented yeast, and ingredients derived from food production side streams. These products are said to face similar nutritional and sensory challenges to dairy alternatives. The research indicates that existing microbial solutions could be the key to developing a wide range of sustainable foods. However, the authors say the …

Organisations and brands:

Novonesis

Technical University of Denmark

Elmhurst® 1925 Expands National Whole Foods Market Distribution with Three SKUs

April 9, 2025

Plant-Based Dairy Leader Adds Pistachio Barista Edition, Unsweetened Coconut Cashew Milk and Maple Walnut Barista Edition to Whole Foods Market Stores Across America ELMA, N.Y.–(BUSINESS WIRE)–#baristaedition—Elmhurst® 1925, maker of the world’s finest plant-based dairy products, today announced that three of its most popular products – Pistachio Barista Edition, Unsweetened Coconut Cashew Milk and Maple Walnut Barista Edition– will now be sold across select Whole Foods Market locations nationwide. As consumers seek out products with shorter and more recognizable ingredient lists—81% of shoppers say that it’s important to purchase wholesome food products—the addition of these three wholesome milk alternatives from Elmhurst 1925’s extensive line underscores the brand’s synergy with Whole Foods Market and their mutual commitment to providing shoppers with high-quality, wholesome food products. “We’ve long …

Organisations and brands:

Elmhurst 1925

CSM Ingredients Addresses Egg Supply Chain Issues With Advanced Egg Reduction Solution

April 3, 2025

Global ingredient-tech company CSM Ingredients group has announced the launch of Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes, muffins, and brioches. The ingredient is said to build on the success of the company’s Egg ’n Easy line, offering a new formulation with greater flexibility and cost-efficiency. It could help to address the supply chain issues increasingly facing the egg industry, as avian flu outbreaks reduce availability and drive up prices. Egg ‘n Easy Plus is a fully customizable plant-based powder solution that can replace up to 100% of whole eggs in brioche recipes, which typically contain 5% to 15% egg. Switching from free-range eggs to Egg ‘n Easy Plus can reportedly lower egg-related costs by up to 55% while preserving …

Organisations and brands:

csm-ingredients

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information for decision-makers