Irish consumers go plant-based

© Oatly

Facts & Figures

Oatly Reports 5% Rise in Revenue, Expects First Full Year of Profitable Growth in 2025

Oatly has published its financial results for the fourth quarter and full year ending December 31 2024. Q4 revenue was $214.3 million, up 5% from the same period in 2023. Gross margin was 28.8%, a 5.4% increase compared to the prior year period. Fourth quarter net loss attributable to shareholders of the parent was $91.2 million, down from $298.7 million in Q4 2023. Adjusted EBITDA loss was $6.1 million, an improvement of $13.1 million on the prior year period. Oatly has also revealed that it is discontinuing the construction of a manufacturing facility in China, less than two months after announcing the closure of its Singapore facility as part of an asset-light strategy. Profitable growth expected Oatly now expects to achieve its first full year …

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ProVeg International

Image: ProVeg International

Retail & E-Commerce

The Case for More Plant-Based Foods in Retail

In some supermarkets, plant-based foods have been losing shelf space due to concerns over a perceived slowdown in growth. But is this really the end of the plant-based movement? Not at all, says ProVeg International. While some retailers hesitate, others are doubling down – and reaping the benefits. Lidl GB, for instance, recently introduced 28 new plant-based products and aims for 25% of total protein sales to come from plant-based sources by 2030. Their strategy reflects a broader reality: the plant-based market is evolving, not disappearing. As consumer habits shift and sustainability becomes an ever-greater priority, expanding your plant-based range is a smart business move. The market is maturing, not declining Despite economic challenges, the plant-based food sector continues to grow. In 2023, European plant-based …

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FoodFacts.org

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Health

Freedom Food Alliance Combats Nutrition Misinformation With New Platform FoodFacts.org

The Freedom Food Alliance, a consumer advocacy organization founded by Plant Based News co-founder Robbie Lockie, has announced the launch of a new platform providing accurate, reliable, and up-to-date information about nutrition. Called FoodFacts.org, the platform has partly been launched in response to the recent decision by Meta CEO Mark Zuckerberg to end third-party fact-checking on social media sites such as Facebook and Instagram. It aims to give individuals, policymakers, and industry leaders the tools to make informed nutrition decisions. One of the key features of FoodFacts.org is an AI-powered chatbot providing tailored real-time guidance. The feature can assist users in exploring nutritional data, investigating food sourcing, and debunking food-related myths. “The decision to remove independent fact-checking from major social media platforms is deeply troubling,” …

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Alicia Humpert ADM

Alicia Humpert © ADM

veg+ Interviews

ADM: “More Consumers Understand Protein Consumption Is Not an All-Or-Nothing Approach”

Archer Daniels Midland (ADM) is a global leader in nutrition and agricultural processing. With an extensive portfolio of plant proteins—including soy, pea, wheat, and emerging sources like algae and chickpea—the company is dedicated to driving advancements in taste, texture, and nutritional quality to meet shifting consumer demands. In this interview, we speak with Alicia Humpert, Director, Protein Marketing, EMEA, ADM, whose extensive experience in consumer and product strategy has positioned her as a leader in the evolving protein landscape. ith over a decade in brand management and product development, she brings a deep understanding of global markets, consumer behavior, and innovation in alternative proteins. We discuss key trends from 2024, including the rise of blended and hybrid protein solutions, which are gaining traction among flexitarian …

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Veganuary

Evanna Lynch © Veganuary

Charity & Campaigns

Veganuary Hits 25.8M Global Participants, Strengthens Presence in North & South America, Asia

Veganuary, the annual campaign promoting plant-based diets in January, has reported participation from approximately 25.8 million people worldwide in 2025. The organization expanded its reach this year with new initiatives in Canada, Peru, and Malaysia, working alongside local partners to encourage plant-based eating. The participation estimate is based on surveys conducted in 11 countries, including the United States, United Kingdom, Germany, and Brazil. The findings were then extrapolated using population data. In the US, the campaign saw engagement from major food brands, retailers, and restaurants, with companies such as The Kraft Heinz Not Company, Amy’s Kitchen, and Voodoo Doughnuts launching plant-based products and promotions. According to Sandra Hungate, Veganuary’s US director, “It’s incredibly exciting to see the numbers of participants in January and to know …

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new food hub proveg

Image: ProVeg International

Health

Navigating Nutritional Challenges in Plant-Based Product Development

Consumers are becoming increasingly invested in their health and diet. But are today’s plant-based products meeting the mark? In the latest episode of the New Food Hub Podcast, ProVeg International tackles this important question with health and nutrition experts Anna-Lena Klapp and Valentina Gallani, who share their expertise on developing more nutritious plant-based products for a healthier future. The nutrition challenge: filling the gaps While plant-based products generally boast a healthier fat profile and higher fibre content, according to Valentina Gallani, some products can lack key nutrients like vitamin B12, zinc, and iron. So, what’s the answer? Valentina explains that fortification and novel food technologies, such as precision fermentation, can solve this issue.  “In general, biofortification and conventional fortification are great tools to increase the …

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Steakholder Foods

© Steakholder Foods

Company News

CEO Arik Kaufman Outlines Steakholder Foods’ Path to Commercial Growth in 2025

Steakholder Foods has outlined its strategic direction for 2025, with CEO Arik Kaufman providing an update on the company’s recent developments. Despite a challenging economic climate, the company has taken steps toward commercial growth, market expansion, and technological advancements. Over the past year, Steakholder Foods secured key purchase orders that signal movement toward establishing consistent revenue streams. Bondor Foods placed an order for the company’s SH™ – Fish premix blends, while Wyler Farm followed with an order for the SH™ – Beef premix blend. These agreements are expected to support the launch of the “Whaat Meat?! by Steakholder” product line and strengthen the company’s market presence. “These purchase orders mark an important milestone in our commercialization journey. We anticipate that these agreements will help establish …

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Nespresso x oatly

© Nespresso

Beverages

Oatly and Nespresso Partner to Launch Limited-Edition Coffee Blend

Oatly Group AB (Nasdaq: OTLY) and Nestlé Nespresso have announced a collaboration to introduce a new coffee blend tailored for oat drink consumers. The limited-edition Oatly Barista Edition Coffee has been designed to complement the flavor and texture of Oatly’s oat-based beverage and is available exclusively for Nespresso Vertuo coffee machines. The partnership between the Swedish oat drink producer and the Swiss coffee company aims to cater to the growing number of consumers opting for plant-based milk alternatives. According to ProVeg data, 50% of consumers in the US and Europe, and two-thirds of consumers in the Asia-Pacific and Latin American regions, now use plant-based milk products. Karsten Ranitzsch, global head of coffee at Nespresso, commented, “At Nespresso, we’re all about taste, and we’re on a …

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Rami Jokela Solar Foods

Rami Jokela © Solar Foods

Company News

Rami Jokela Appointed CEO of Solar Foods as Company Targets Global Markets

Solar Foods has announced the appointment of Rami Jokela as its new chief executive officer, effective April 1, 2025. Jokela, who brings extensive experience in scaling international businesses, will lead the company as it moves from research and development into global commercialization. Jokela succeeds founding CEO Pasi Vainikka, who has led the company since its inception. Vainikka will continue in an advisory role through the end of 2025 to support the leadership transition and oversee ongoing strategic initiatives. Jokela’s immediate focus will be on expanding Solar Foods’ presence in the Health & Performance Nutrition segment, with an emphasis on the US market. He is also tasked with implementing a new conceptual sales model, increasing product price points, and scaling production capacity at one of the …

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Cargill to compete with plant-based companies

© Cargill

Health

Study: Replacing Meat With Plant-Based Alternatives Can Reduce Cholesterol & Body Weight Within Weeks

A meta-analysis published in the American Journal of Clinical Nutrition has found that replacing meat with plant-based alternatives has a significant impact on cardiometabolic health. Eight previous investigations were analyzed, featuring data from seven randomized clinical trials. The studies saw participants replace meat with plant-based protein products derived from fungi, vegetables, or legumes. In total, 369 adults took part, all free of cardiovascular disease. On average, study participants saw their total cholesterol fall by 6%, while LDL (sometimes referred to as “bad cholesterol”) dropped by 12%. Additionally, body weight fell by 1%. These changes all took place in eight weeks or less, and in some cases, changes were seen within a week. The study is claimed to be the first systematic review and meta-analysis determining …

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Planted fermented steak

© Planted

Science

What Makes a Food Taste Meaty, and How Can the Flavor Be Replicated?

A new book has explored how replicating meaty tastes and textures could encourage more people to switch to sustainable diets. Called Plant-Forward Cuisine: Basic Concepts and Practical Applications, the book emphasizes the key role of umami (savoriness), one of the five basic tastes. It also discusses “koku”, a concept used by Japanese researchers to describe foods that are rich, complex, and continuous. According to the authors, these two attributes could be vital in helping more people switch to plant-based foods. The book describes how free glutamate and nucleotides are the key to umami flavors; these molecules are found in animal products but are rare in plants. However, there are exceptions, such as sun-ripened tomatoes, mushrooms, and certain seaweeds. “Special concept” The book also explains that …

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Renato Pichler of V-Label/C-Label

Renato Pichler. © V-Label

Interviews

C-Label: “We Stand at a Political Tipping Point and It Is Crucial That Cultivated Meat Receives Approval”

V-Label was founded 29 years ago and is now one of the world’s best-recognized vegan and vegetarian trademarks. It supports more than 35 NGOs worldwide and certifies over 70,000 products from 4,800+ licensees. Recently, V-Label launched C-Label, a new trademark for cultivated products. It is said to be the first independent authority to certify cultivated food producers around the globe. Renato Pichler is the CEO of Swissveg, the founder of V-Label GmbH, and a board member of ProVeg and the European Vegetarian Union. He has been working full-time to spread veganism and vegetarianism since 1993. We spoke to him to find out more about the new C-Label certification. Why is it essential for cultivated meat to have a dedicated certification like C-Label? Cultivated meat is …

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Flora partners with Gordon Ramsay for Skip the Cow campaign

© Flora Food Group

Marketing & Media

Flora Partners With Gordon Ramsay to Build on Success of Award-Winning “Skip the Cow” Campaign

Plant-based butter and spread brand Flora has partnered with world-renowned celebrity chef Gordon Ramsay for a new iteration of its award-winning “Skip the Cow” campaign. In a 20-second ad, narrator Ben Ashenden asks whether Flora’s plant-based butter works well in baking. Susan the cow, who featured in a previous Flora campaign, nods her head. “Cow says yes, could seem biased. Let’s ask an expert,” says Ashenden. Then the camera pans to Ramsay, who is sitting on Susan. “Is that a serious question?” says Ramsay. “Just look at this f***ing cake.” “This campaign represents a bold step forward in showcasing the incredible versatility and taste of Flora for cooking and baking,” said Jorn Socquet, chief marketing officer at Flora Food Group. “Gordon’s passion for exceptional food …

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Woman holding plate with plant-based food.

© Creative Cat Studio - stock.adobe.com

Health

How the Shortfalls of the Planetary Health Diet Could Be Addressed From a Plant-Forward Perspective

In 2019, the landmark EAT-Lancet report outlined a new Planetary Health Diet designed to improve human health and sustainability. The guidelines recommend eating more whole plant foods such as vegetables, fruits, whole grains, legumes, and nuts, while decreasing the consumption of less healthy foods such as red meat, sugar, and refined grains. While the recommendations have gained significant traction, they have also attracted criticism from some quarters, including claims that the diet could lead to micronutrient shortages. A new study published in The Lancet aims to address these concerns, recommending seven thematic areas for the development of the Planetary Health Diet. Bioavailability The bioavailability of certain nutrients in plant-based foods, such as iron, zinc, and calcium, can be lower than in animal-source foods. However, the …

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Lidl International X WWF

© Lidl International

Company News

Lidl Targets 20% Increase in Plant-Based Sales by 2030 in Partnership with WWF

Lidl has announced new sustainability targets aimed at promoting plant-based eating across its 31 international markets. In collaboration with the World Wildlife Fund (WWF), the retailer has committed to increasing the proportion of plant-based foods sold by 20% by 2030, compared to 2023 levels. This initiative is part of Lidl’s broader effort to align its product offerings with the Planetary Health Diet (PHD) guidelines by 2050. Lidl’s strategy, dubbed “Conscious Nutrition,” includes using WWF’s Planet-Based Diets Retailer Methodology to evaluate and expand its product range. This methodology provides a framework for developing sustainable and health-focused food options, encompassing protein sources, whole grains, fruits, and vegetables. The retailer plans to implement national targets across all its markets to support its international goal. Stefan Haensel, senior vice …

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A cultivated meat hamburger

© Mosa Meat

Company News

Mosa Meat Opens Crowdfunding Campaign to Accelerate Cultivated Beef Launch

Dutch cultivated meat producer Mosa Meat has announced the launch of a crowdfunding campaign, allowing individual investors to support the company’s mission to introduce its cultivated beef products to consumers. The campaign provides early supporters the opportunity to invest alongside prominent backers, including Leonardo DiCaprio, Sergey Brin, Merck Ventures, and Chris Sacca’s Lowercarbon Capital. According to Mosa Meat, the funds raised through crowdfunding will be used to accelerate research and development, secure regulatory approvals, and support the marketing and production of its first consumer-ready burgers. The company has already raised over €120 million in funding to date, with recent institutional investments of €40 million from firms such as Merck Ventures and Lowercarbon Capital. Mosa Meat, known for unveiling the world’s first cultivated beef burger in …

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Robot chef preparing food

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Market & Trends

2025 Food Megatrends Point to Growth and Innovation for Plant-Based Food

The plant-based and vegan sectors are at the heart of a food revolution driven by sustainability, health, and technological innovation. DigitalFoodLab’s Trends Shaping the Future of Food – 2025 report outlines six megatrends, three of which are particularly significant for the plant-based industry: sustainable ingredients, resilient farms, and food as medicine. These trends highlight how startups, investments, and emerging technologies are advancing solutions to global challenges while creating opportunities for the plant-based sector to expand its influence. Sustainable ingredients The sustainable ingredients space has moved beyond just meat and dairy alternatives, focusing on holistic solutions to climate and health challenges. Plant-based products are regaining momentum, with startups addressing key barriers such as taste, texture, and cost. Companies like Juicy Marbles are creating innovative whole-cut meat …

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Cultivated meat C-Label

© V-Label

Cultivated, Cell-Cultured & Biotechnology

V-Label Introduces C-Label, a New Certification for Cultivated Food Products

V-Label, the organization behind one of the world’s best-known vegan and vegetarian trademarks, has announced the launch of a new certification for cultivated food products. Called C-Label, it is said to be the first independent authority to certify cultivated food producers around the globe. To qualify, products must meet several conditions: Animal-free cell growth media must be used. Any interventions or procedures requiring animals must be demonstrably necessary, painless, and stress-free. Animals must not be killed during the procurement or manufacturing process. End products must be GMO-free, though GMOs may be used in the production process. Antibiotics must not be used, and products must be made using a pathogen-free process. They must also be free of heavy metals and plastics. Cell extractions from animals must …

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microbial protein Formo cheese gratin

© Formo

Fermentation

GFI and Accenture Release Precision Fermentation Consumer Research Across Five Markets

A recent study by the Good Food Institute (GFI), conducted in collaboration with Accenture, has examined consumer attitudes and preferences toward precision fermentation (PF) products in five key markets: France, Germany, Spain, the United Kingdom, and the United States. The research explores how consumers perceive PF-produced dairy and egg ingredients, offering insights into effective communication strategies for this emerging food technology. Precision fermentation and its applications Precision fermentation uses microorganisms, such as yeast, to produce specific proteins found in animal-based products, including dairy and eggs. These proteins, identical to those in conventional animal products, serve functional purposes such as enabling cheese to stretch or eggs to bind in recipes. PF products can either serve as ingredients incorporated into larger food items (e.g., whey protein in …

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Emirates develops new vegan options

© Emirates

Tourism & Travel

Emirates Develops New Vegan Options to Serve on Flights, Including Meals for Kids

Middle Eastern airline Emirates has marked Veganuary by developing new vegan dishes to add to its range of over 300 plant-based options. Chefs from the airline gathered in the Emirates Flight Catering Concept Development Kitchen to workshop new dishes and ingredients; these included savory vegan cannelloni and a lookalike solid egg substitute made from legumes that was trialed in a spicy shakshuka sauce. Additionally, the airline has recently introduced a range of vegan meals for children, including pizza, sweet and sour vegetable casserole, vegetable fajitas, and cauliflower bites with sweet sauce. For dessert, options such as strawberry crumble and vegan chocolate pudding are available. Emirates’ selection of vegan dishes is available on flights to 140 destinations worldwide, using ingredients from various global suppliers. These include …

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