The new locations include the Kroger-backed Fred Meyer, Ralphs, and Smith’s, and this brings TiNDLE to stores on the West Coast and Mountain Region of the US for the first time. The expansion also brings TiNDLE’s total number of grocery stockists to more than 1,300.

“Our launch with Kroger, one of America’s largest retailers, is a major milestone for our young company,” said TiNDLE CEO and co-founder Timo Recker, in a statement sent to Plant Based News. “With this expansion and introduction of Stuffed Chicken in their store, we are able to reach more customers than ever before while remaining deeply committed to offering the best-tasting, nutritious, and quality plant-based proteins we can create.”

The full TiNDLE range now includes Boneless Wings, Nuggets, Tenders, and a dual-flavor Stuffed Chicken line available in Parmigiana and Tikka Masala. According to the brand, the products feature more than 10g of protein per serving and are a “good source of fiber.”

Read more: Tiba Tempeh Launches New Smoky Block As Distribution Expands

Nearly a quarter of US shoppers eat plant-based alternatives daily

Experts predict that the alternative protein market will grow in the next few years, with plant-based meat expected to “more than double in value” by 2030. As of 2022, around 65 percent of Americans have consumed plant-based alternatives, while 22 percent eat them daily.

Taste remains a key motivator for US consumers, and blind taste tests have seen plant-based chicken, in particular, outperform both other meat-free options and meat itself.

“We are seeing that consumers are looking for plant-based products that go beyond the basics – delivering on unmatched taste, convenience, and versatility – and we feel inspired to continue innovating to meet the needs of modern shoppers,” said TiNDLE’s director of sales and marketing, Billy Whalen.

In addition to the newest range of Kroger-affiliated stockists, TiNDLE is available from grocery stores such as Bristol Farms, Wegmans, GIANT, MARTIN’s, and Giant Eagle in the US. In the UK, TiNDLE products are available from Morrisons and Whole Foods Market.

Read more: Heura And Swap Collaborate For New Realistic Vegan Chicken Whole-Cut

This article was written by Liam Pritchett on the PBN Website.

The Suprême chicken fillet will come to over 2,000 retailers in France, Spain, and Portugal. This “strategic partnership” will facilitate an expansion of Barcelona-based Heura’s existing line-up and support French company Swap’s entry into the wider European market.

“We have joined forces with a common goal – to break the mold by offering products that appeal equally to meat lovers, flexitarians, vegans, and vegetarians,” said SWAP’s vice president of sales and marketing, Christel Delasson, in a statement. “With this launch, our expertise can reach a wider audience and introduce more consumers to a new way of enjoying plant-based food.”

Heura is best known for its ultra-realistic, legume-based meat, while Swap has been working specifically on whole-cut alternative proteins. Both companies prioritize nutrient density and short ingredient lists. The Suprême offers 20g of protein per serving and has a Nutri-Score of A. According to the brands, Suprême chicken is “tender and juicy,” versatile, and easy to prepare. It contains just seven ingredients and no additives, making it comparable to chicken.

Read more: Heura Announces Plans To ‘Transform The Ultra-Processed Category’

Plant-based collaborators and whole-cut chicken

Swap, which was founded as Umiami in 2020, specializes in making whole cuts of plant-based meat with minimal ingredients. Most recently, Swap opened a large factory, described at the time as France’s first commercial-scale facility for whole-cut plant-based meat.

The company raised €100 million in funding during the first three years for its proprietary production process and fibrous, realistic meat. Suprême is the company’s flagship product.

“While it might be natural to see other plant-based companies as competitors, that’s not how we see it,” Heura’s head of content, Laurent Gubbels, told Green Queen. “We see them as mission partners. When we collaborate, when we improve the offer together, everyone wins: the market, the companies, the consumers, the planet, and the animals.”

Heura and Swap’s Suprême chicken fillet will retail at French supermarkets such as Carrefour and Monoprix for €4.99 per pack, and the rollout will continue through to June, 2025.

Read more: Juicy Marbles Unveils ‘Market First’ Plant-Based Pork Whole Cut

This article was written by Liam Pritchett on the PBN Website.

BioCraft Pet Nutrition was founded in 2016 by its CEO, Shannon Falconer. She left her post-doctoral research fellowship at Stanford University and a prestigious academic scholarship to pursue improving the lives of farmed and domestic animals. Her stated vision was: “Better nutrition for cats and dogs…that doesn’t come at the expense of other animals or the health of our planet.”

The process saw the company submitting to a Hazard Analysis and Critical Control Point (HACCP) plan. This was supported by BioCraft conducting studies with input from food safety, veterinary, and food science specialists. These studies concluded that BioCraft’s ingredients are all derived from stable, non-GMO animal cells. It also confirmed that the ingredients are free from bacterial pathogens, viruses, mycotoxins, and heavy metals.

Read more: What Is Cultured Meat? Here’s What You Need To Know

“Achieving ABP registration for an animal cell-based ingredient in the EU is a significant milestone for BioCraft and the industry as a whole,” said Falconer. “This comprehensive safety analysis goes well beyond regulatory compliance and provides a meticulous breakdown of our feed safety protocols, including stringent supplier verification processes, traceability documentation, risk assessments, and SOPs for every critical control point. We’ve implemented rigorous quality control measures and transparency across our supply chain, and the result is the highest industry standards for safety and integrity in alternative protein production.”

Testing finds a superior nutrition profile in BioCraft’s cell-cultured meat

Third-party testing compared BioCraft’s cell-cultured ingredients against conventional meat slurry used in pet food. The findings confirmed that key nutrients, including taurine and lysine, were similar for the approval. The omega fatty acid ratio was found to be superior in the BioCraft ingredients against a conventional chicken slurry. 

BioCraft’s product is created with mouse cells, the ancestral prey of both cats and dogs. The process of obtaining the cells in cell-cultured meat involves taking a small tissue sample from a live animal. It is a biopsy, similar to those performed on humans, and is supposedly a minimally invasive procedure. However, there are currently no regulations for the procurement of animal cells.

BioCraft, however, states that “BioCrafted Meat is produced from a single sample of cells from a single animal which is enough to produce meat forever. We also don’t need any animal products to grow the cells — no fetal bovine serum here.”

Read more: Cell-Cultured Meat ‘Likely’ To Make Up 40% Of Future Meat Intake, Finds New Survey

This article was written by Adam Protz on the PBN Website.

The plant-based food tech startup created its latest fish fillet by combining mycoprotein, microalgae oils, and 3D extrusion technology for an authentic appearance and texture. The fish is also high in Omega-3 fatty acids, which gives it the buttery flavor of black cod.

Black cod, or sablefish, is a gourmet seafood and a dwindling species that the WWF has said shows “clear signs” of overfishing. In contrast, Revo Foods’ star ingredient – mycoprotein, a fermented fungi protein – is sustainable and efficient, with no need for fishing or aquaculture. In fact, according to the company, mycoprotein can double its biomass every five hours.

Revo Foods makes EL BLANCO at “The Taste Factory,” where the company’s 3D extrusion technology can create several tons of the vegan fish fillets every month. EL BLANCO features a flaky grain, much like traditional black cod, as well as a complete amino acid profile. The fillet is rich in fiber, and its nutrients are highly bioavailable, making for easy absorption.

Read more: UK Launches Pioneering Research Programme For Cell-Cultivated Products

‘Sustainability and culinary pleasure must go hand in hand’

Revo Foods first announced The Taste Factory in October, along with a new plant-based salmon product named The Filet. The salmon fillet also featured delicate, flaked layers and received a Nutri-Score of “A” for its protein, omega-3, fiber, and vitamin content.

“We believe that for real change, sustainability and culinary pleasure must go hand in hand,” Revo Foods head of food tech Niccolo Galizzi told Food Manufacture at the time. “We are already working on the next innovations with mycoprotein, which is a lot of fun using 3D Structuring technology since it offers many possibilities to design the product exactly to the liking of consumers.”

The vegan black cod is the first of several new Revo Foods products to be made with 3D technology. EL BLANCO is available in Austrian and German supermarkets from April 25.

Read more: Patents For Alt Proteins In Europe Rise By 960% In 10 Years

This article was written by Liam Pritchett on the PBN Website.

The “All Taste, No Worries” campaign aims to show that vegans, flexitarians, and people with all kinds of lifestyles can enjoy a “meaty meal” without animal protein. To celebrate, the brands have published a joint recipe for a plant-based bacon burger. UK chain Honest Burger has also introduced the Bacon Plant 2.0, featuring a Beyond patty with La Vie rashers.

The new collaboration was first hinted at on April 1, or April Fool’s Day, when Beyond Meat published a commercial that echoed La Vie’s 2024 ad campaign. Each ad features someone about to eat a meaty meal in front of the associated animal – a pig for La Vie’s pork and a cow for Beyond Meat’s beef – but reveals at the end that the meat is actually plant-based.

La Vie also changed its logo to mimic Beyond Meat’s signature green cow, and the brands engaged in social media banter over the similarities between the two advertising campaigns. 

“We’re really excited to be launching our new ‘All Taste, No Worries’ campaign, which spotlights the importance of animal welfare,” said Beyond Meat’s EMEA general manager Rob Bennett in a statement. “We’ve loved working together with La Vie – their plant-based bacon is the perfect complement to our Beyond Burger. Together, we can inspire more people to try great-tasting plant-based meat, no sacrifice required.”

Read more: Beyond Meat Unveils New Beyond Steak Range

Inspiring consumers to choose vegan

While Beyond Meat’s ad featured Barbara, a computer-animated cow, La Vie’s ad starred Léon, a real rescue pig. Animal rights group PETA signed off on the commercial, and Léon was accompanied to set by a behaviorist and his brother, Gustave, to ensure his comfort.

Speaking at the time, PETA’s vice president of vegan corporate projects Dawn Carr said that she hoped La Vie’s ad would inspire Brits to “choose vegan next time they visit their local supermarket.” There is currently a growing shift towards plant-based options in the UK, but education around the reality of animal-based foods and health is still lacking.

Fans can monitor La Vie’s UK Instagram page for an opportunity to win Beyond x La Vie “burger boxes” with limited edition items and merchandise.

Read more: Juicy Marbles Unveils ‘Market First’ Plant-Based Pork Whole Cut

This article was written by Liam Pritchett on the PBN Website.

The market was valued at USD $10.3 billion in 2024 and is projected to reach approximately $19.7 billion by 2034, with an expected compound annual growth rate of 6.7 percent.

According to Market.us News, consumers are increasingly aware of the animal welfare, environmental, and health issues surrounding traditional meat-based pet food, in addition to the many potential benefits of feeding companion animals plant-based options instead.

Market.us News noted that “conventional” vegan food holds 63.2 percent of the market, while dry food holds 56.2 percent, and that supermarkets contribute 48.2 percent to distribution. This indicates that consumers prefer familiar, convenient, and widely available options.

Furthermore, dogs account for 72.3 percent of the vegan pet food market, indicating that plant-based diets for canines are more accepted and better established. Several studies indicate that well-planned meat-free diets can be optimal for dogs, and last year, the British Veterinary Association ended its longstanding opposition to meat-free canine diets.

“It is commendable that the BVA has finally ended its unscientific opposition to (nutritionally-sound) vegan dog diets,” said Andrew Knight, veterinary Professor of Animal Welfare, at the time. “It is now up to international veterinary associations to follow suit.”

Read more: The Environmental Impact Of Dog And Cat Food: What You Need To Know

Vegan diets, pet food, and the meat industry

Plant-based and cultivated meat-based foods are increasingly familiar for dogs, but Knight and other experts also say that these options are safe for cats, too. In 2024, plant-based brand Wild Earth launched “Unicorn Pate,” its first nutritionally complete wet cat food product.

While cats are obligate carnivores, complete foods like Unicorn Pate are fortified with all of the vitamins and minerals that cats need to thrive, including taurine. Also last year, Omni and Meatly announced a “world first” cultivated cat food, described as a “major milestone.”

Traditional pet food is a co-product of the meat industry, which means that it supports factory farming and all of the animal cruelty, environmental damage, and pollution it causes. Producing food for cats and dogs notably contributes up to 30 percent of the meat industry’s total environmental impact, releasing millions of tons of greenhouse gas emissions (GHGs).

Read more: Is 2025 The Year Of Ethical Dog Food?

This article was written by Liam Pritchett on the PBN Website.

According to the report by Changing Markets Foundation and Mighty Earth, no major food retailer reports the methane emissions in their supply chain. Nor do they have methane emissions reduction targets. This is despite meat and dairy accounting for an estimated third of their total emissions, the report says.

The 20 top-grossing retailers in the US and Europe assessed in the report include Tesco, Lidl, Walmart, and Costco. They received scores across 18 indicators, such as their recognition of the link between methane and animal products, their emissions reporting, and whether they set targets for increasing sales of plant-based proteins. Tesco scored the highest, but still has a lot of room for improvement with 51 out of 100 possible points.

Read more: Brits Urged To Cut ‘Two Fry Ups’ Worth Of Meat A Week To Reduce Emissions

‘Empty words’

Nine of the supermarkets assessed have made commitments to reach net zero emissions by 2050. But these are mostly “just empty words,” the report says, as meat and dairy remain a “blind spot” in their plans.

Out of the 20 retailers, 11 publicly recognize agriculture’s climate impact. Eight refer directly to methane from farming animals, but none are monitoring and reporting on their methane emissions, even for their own brand products over which they have more control. A small number publicly reference feed additives for dairy herds to reduce methane emissions. Tesco, for example, mentions its trial with dairy brand Arla to feed cows Bovaer, which has proved controversial with customers.

Emissions from meat and dairy and the rest of the supply chain fall under scope 3 emissions, which are indirect emissions that occur in a company’s value chain. But only six of the supermarkets have scope 3 emissions reduction targets. Instead, they mostly focus on scope 1 and 2, which covers direct emissions such as energy used in stores.

Promoting plant-based options

One area where many retailers are doing better is on offering and promoting plant-based alternatives to meat and dairy. However, the report found US supermarket chains far lagging behind European ones in this regard.

Most of the European retailers offer a wide range of own brand alternatives and invest in developing and promoting these products. Most US retailers by contrast have no own brand options or only offer a limited selection. According to the report, demand for alternative proteins is similarly strong in the US as it is in Europe, with a growing number of people aiming to cut down on their meat consumption.

Read more: Denmark Agrees Deal On Agriculture Emissions Tax

Several supermarkets including Tesco, Lidl, and Carrefour have set sales targets for their plant-based alternatives. Lidl, for example, is aiming for a quarter of its protein sales to be plant-based by 2030.

Retailers must step up their climate action by “setting targets to reduce their methane emissions and reporting transparently on these,” the report says. It recommends that they set methane reduction targets of at least 30 percent by 2030 from a 2020 baseline. It also recommends that they work towards 60 percent of the protein they sell being plant-based by 2030.

This article was written by Claire Hamlett on the PBN Website.

Over the next two years, a team of scientists and regulatory experts will gather data about CCPs, also known as cultured or cultivated meat or dairy, to inform regulation of the products. The evidence will allow the FSA to ensure the safety of CCPs before they go to market.

Read more: What Is Cultured Meat? Here’s What You Need To Know

“By supporting the safe development of cell-cultivated products, we’re giving businesses the confidence to innovate and accelerating the UK’s position as a global leader in sustainable food production,” science minister Lord Vallance said in a statement. “This work will not only help bring new products to market faster, but strengthen consumer trust … and creating new economic opportunities across the country.” 

From cultivated fats to cultivated fish

The international group of companies participating in the programme make a variety of cultivated products. They include fats, fish, pork, and beef. They include Dutch company Mosa Meat, the UK’s Hoxton Farms, and US company BlueNalu.

The FSA will also be working with academic and private research partners on the programme such as the Cellular Agriculture Manufacturing Hub (CARMA) led by the University of Bath and the Bezos Centre for Sustainable Protein. The Alternative Proteins Association (APA) and The Good Food Institute Europe will represent the broader alt protein industry.

“Safe innovation is at the heart of this programme,” Professor Robin May, Chief Scientific Advisor at the FSA, said in a statement. “By prioritising consumer safety and making sure new foods, like CCPs are safe, we can support growth in innovative sectors. Our aim is to ultimately provide consumers with a wider choice of new food, while maintaining the highest safety standards.”

Read more: Patents For Alt Proteins In Europe Rise By 960% In 10 Years

This article was written by Claire Hamlett on the PBN Website.

The company says its Gen4 platform is capable of “unprecedented precision” in mimicking the texture, structure, and juiciness of conventional meat. Convincing and appealing whole cuts have been difficult to achieve with plant-based ingredients. This has led to a focus on producing shredded and ground meat alternatives. But Demolish Foods says the Gen4 model “recreates the full complexity” of animal-based meat. It can “capture natural variations” of meat by fusing together varied muscle structures. This can provide the mix of juicy and chewy parts found in “premium meat experiences.”

Read more: Company Uses ‘Shear Cell’ Technology To Make Plant-Based Whole Cuts

Chicken breasts have been the company’s focus so far, as it is the most in-demand whole cut. Made with just eight clean-label ingredients, Demolish Foods says its chicken breast matches the nutritional profile of conventional meat in calories, sodium, fat, and protein.

Scalable and resilient

The Gen4 model improves on Demolish Foods’ Gen3 platform, which was launched in 2024. Compared to Gen3, Gen4 can produce six times more meat with a 35 percent reduction in costs. It has in-built flexibility when it comes to ingredients, making it more resilient to supply chain pressures.

“With supply chain disruptions, rising poultry costs, and threats like bird flu impacting global meat availability, a more resilient, scalable solution is urgently needed,” the company said in a statement. It adds that most meat eaters can’t tell the difference between its whole cuts and conventional chicken breast in appearance or mouthfeel.

The Gen4 platform can produce whole cuts in both chilled and frozen form. Demolish Foods says it is fully certified for commercial manufacturing, sale, and export.

Read more: Planted To Launch Fermented Whole Cut Steak in France

This article was written by Claire Hamlett on the PBN Website.

In 2024, the industry’s value was US$9.57 billion, according to Global News Wire. By 2030, it will be worth $21.81 billion, a compound annual growth rate of 14.72 percent. This growth will be driven by more investment in the sector, product innovation, demand for clean label foods, and environmental concerns.

The research notes that consumer interest in clean labeling is a “significant trend” in the plant-based meat market. Transparency in food labeling helps to build trust with customers, “a critical factor” for the long-term growth of the industry. Increasingly, plant-based meat producers are embracing this shift with a focus on fewer, simpler ingredients. The continuous innovation of plant-based meat producers means they are able to adapt to changing consumer preferences, according to the research.

Read more: Alternative Proteins Bring Huge Economic Potential For Germany, Study Finds

The market is dominated by a few large companies, including Beyond Meat, Impossible Foods, Quorn, Tofurky, and Tyson. Some major food corporations are focusing on acquisitions and collaborations with emerging companies to gain entry to the market and access to commercially launched products.

Europe leading the way

Strong consumer demand for healthier and more sustainable foods has helped turn Europe into a leader in the plant-based meat space. A recent separate analysis revealed that applications for alternative protein patents have risen 960 percent in the last decade in Europe, indicating growing plant-based innovation in the region.

Some European countries have also seen plant-based alternatives become more mainstream. Around a third of households in Germany, the UK, and Spain now buy plant-based meat and milk products.

According to Global News Wire, the growth of the sector in Europe has been boosted by more availability of plant-based products. Partnerships between producers and food service providers have also helped. Meanwhile, a rise in ethical and environmental concerns around food has seen a growth in flexitarians who want to try more plant-based alternatives.

Read more: A 50% Market Share For Alt Proteins Could Reduce GHGs More Than EVs, Says Report

Cost still a barrier

Despite the positive forecast, the higher cost of plant-based meat compared to conventional meat remains a barrier to growth for the industry, according to the research.

Plant-based meat producers invest a lot of money into research and development to try and replicate the sensory experience of eating meat. This adds costs to production. Meanwhile, the conventional meat industry is long-established and benefits from economies of scale — as well as massive government subsidies — which help to keep the cost of meat down.

Currently, the plant-based meat sector does not enjoy the same amount of infrastructure and degree of scalability. Global News Wire notes that many consumers are unable or unwilling to pay a premium for plant-based meat. Indeed, other research has shown that, for US consumers, if plant-based meat costs the same or less than conventional meat, it boosts the sales of the former over the latter.

This article was written by Claire Hamlett on the PBN Website.

Nearly 1,200 patents were published in 2024 compared to 124 ten years ago. This shows that there has been “tremendous growth” in alt protein innovation, according to the analysis. The majority of new patents have come in the last five years, with 22 percent published by organizations in 2024 alone.

Read more: Alternative Proteins Bring Huge Economic Potential For Germany, Study Finds

In total, 5,360 patents have been published since 2015. Of those, 709 have been granted. Plant-based protein has dominated innovations, accounting for 74 percent of the published patents. According to analysis, there is a need for “more foundational research” into precision fermentation and cultivated meat, both of which have a low number of related patents.

Meat replacements lead the pack

GFI Europe’s analysis reveals that meat alternatives attract the most attention from innovators, accounting for 41 percent of the published patents. Many of these are focused on plant protein texturization and ingredient optimization.

Innovation on alternative land animal meat products comes somewhat at the expense of innovation in other types of animal product alternatives. Only one percent of the patents are for products that could replace “seafood.”

Increasing numbers of patents concern plant-based cheese and egg, but there is plenty of room for further development in these areas, the report says. The analysis also highlights the lack of patents relating to crop breeding that would boost protein quality and yield.

“This report reveals the rapid pace of Europe’s alternative protein innovation,” David Hunt, Research Support Manager at GFI Europe, said in a statement. “However, alongside the exciting breakthroughs, we find that key areas needed to commercialize these foods are being overlooked.”

Private sector dominates

Private companies are the main source of the patents, indicating that industry, and not the public sector, is driving innovation. Just 10 companies dominate the patents published since 2015, with Swiss behemoth Nestlé in the lead. Nestlé’s total of 744 patents explains why Switzerland ranks number one in GFI’s analysis; the company accounts for more than half of the country’s total patents.

After Nestlé come French company Roquette Frères and Dutch company DSM-Firmenich. Both companies make products used to feed farmed animals alongside those used in human food. DSM-Firmenich manufactures Bovaer, the synthetic feed supplement being given to dairy cows on Arla’s UK farms in a controversial trial to lower methane emissions.

Read more: Americans Will Choose Falafel Burgers Over More Realistic Meat Alternatives, Study Finds

This article was written by Claire Hamlett on the PBN Website.

The German government would need to provide “a transparent path to market” for companies. This would include science-based regulatory approvals for new technology and ingredients. The government would also need to invest an average of €260 million per year to support research and infrastructure development. This would help make Germany a “global leader in protein diversification,” according to the report by systems change company Systemiq and commissioned by the Good Food Institute.

Such support could create around 250,000 “future-proof” jobs. Around 35,000 would come from alt protein production. Manufacturing food processing equipment could generate 70,000 jobs, with a further 55,000 from making specialized machinery such as fermentation tanks. Around 40,000 jobs could be created along the supply chain, including in farming. Jobs focused on producing growth media and other specialized inputs could reach 45,000.

Read more: Company Secures Patent For ‘Bee-Free’ Honey In Germany

The report shows that Germany’s potential economic gains would come not just from expanding the domestic alt protein market, but also the export market. With its existing expertise in mechanical engineering and exports, the country is “uniquely positioned to become a cornerstone of the international alternative protein sector.” It could use this position to manufacture and export machinery used by the sector, such as extruders and fermenters.

Overcoming current barriers

Currently, Germany’s alternative protein market is not thriving, according to the report. It “faces significant barriers that risk stifling growth and global competitiveness” including a lack of support for German companies to navigate the EU Novel Foods regulations. Underinvestment in the sector are also keeping production costs high. Between 2020 and 2024, Germany spent just €55 million on research and development.

Under this “Business-as-Usual” scenario, the domestic alt protein market is expected to grow to about €8 billion by 2045.

“The alternative protein market is still in its early stages, with some uncertainty remaining,” Sophie Hermann, Partner at Systemiq, said in a statement. “Over the next five years, developments in regulation, public and private investments, and technology will play a critical role in shaping the market’s trajectory and reducing this uncertainty. With concerted efforts from all stakeholders and the right policy support, Germany can position itself as a leader in protein diversification, driving strong innovation to secure future-proof jobs, economic growth, sustainability, and food security.”

Read more: From Alternative Protein To Pickling: Research Predicts Huge Changes To UK Diets By 2054

Aligning with policy goals

Proper investment in and support for the alt protein sector would align with Germany’s policy priorities, according to the report. These include regaining the country’s position as an innovation leader and improving food security. It would also help address public health issues, including obesity and low dietary fiber intake which incur significant healthcare costs.

Expanding the alt protein market domestically would also help deliver on Germany’s environmental commitments. These include achieving net-zero emissions by 2045 and implementing the 2030 National Biodiversity Strategy.

If Germany takes advantage of its full potential in alt protein, the report estimates it could reduce emissions by the equivalent of taking 1 to 1.8 million cars off the road. It could also save around 1.2 to 2 million hectares of land. Freshwater use could be cut by the same amount as that used annually by 420,000 German households.

Steps towards a plant-based food system

Germany has made some progress towards a plant-based dietary shift. In 2024, the government published the new national dietary guidelines, recommending that people’s diet should be 75 percent plant-based. This followed an announcement in 2023 of a €38 million public investment to promote plant-based foods and alternative proteins.

In the private sector, Lidl Germany announced in 2023 that it would price match almost all of its own brand plant-based products with their meat counterparts.

Read more: A 50% Market Share For Alt Proteins Could Reduce GHGs More Than EVs, Says Report

This article was written by Claire Hamlett on the PBN Website.

The pre-seasoned steaks come in two flavors. Beyond Steak Chimichurri is “bold and bright,” according to Beyond Meat, while Beyond Steak Korean BBQ-Style is sweet and tangy. Both come in the form of the brand’s popular Plant-Based Seared Tips.

Read more: Popular London Restaurant Launches ‘Vegan Bone Marrow’

The pre-seasoned steak pieces are made from wheat gluten, fava bean protein, sunflower oil, and herbs and spices. A 88g serving contains 20g of protein, no cholesterol, and only 1g of saturated fat. The salt content is just slightly above the low salt threshold, at 0.3g per serving. Both products are certified by the American Heart Association’s Heart-Check program and the American Diabetes Association’s Better Choices for Life program.

Clean label products

The new Chimichurri and Korean BBQ-Style seared tips are part of Beyond Meat’s shift towards producing healthier, “clean label” products. They use fewer ingredients that people would mostly find in their own kitchens.

Other clean label lines recently launched by Beyond Meat include new versions of its burger patties and sausages. It switched to using avocado oil to lower the saturated fat and reduced the salt content. The brand also launched the Beyond Sun Sausage in 2024, made from ingredients such as fava beans, lentils, and yellow peas.

A new mycelium-based whole cut steak is also in the works. Meat made from mycelium (or mycoprotein) through fermentation is lauded for its meaty texture and health benefits. It’s high in protein, fiber, and minerals, and low in carbohydrates, fats, and cholesterol.

Read more: Califia Farms Launches 3-Ingredient Plant-Based Milk In The UK

This article was written by Claire Hamlett on the PBN Website.

Juicy Marbles has made its name by creating vegan meat that is remarkably similar in looks and taste to the real thing. The Thick Cut Filet, for example, is very similar in taste and structure to a real steak.

Read more: Juicy Marbles And Better Nature Are 2024’s Fastest-Growing Meat-Free Brands

Announcing the ‘Meaty Meat’ on Instagram, the company said in the post’s caption: “Yes, it’s true! Mr. Marbles be praised. Now, after so long without a new Juicy Marbles morsel to bury your face into, I understand if you have some burning questions. So I will attempt to answer them now.

“‘Is this 6.4oz slab of signature Marbles ‘meatage’ a tender protein companion that will pair effortlessly with all my daily staples AND deliver a whopping 34g of protein per portion?’ Why, yes. In fact, it is.” 

Read more: Elon Musk Claims You Can ‘Still Have Steak’ Amid Climate Crisis – What Does The Science Say?

Where to buy the Juicy Marbles vegan lamb

The Meaty Meat is launching in the US and Canada and will initially only be available to North American customers. The UK, EU and beyond will have to be patient. 

Vegan chef and influencer Veganezer commented: “Yo, I need to try this!” Another wrote “Pure genius”, while a third added “Really hope this comes home to Europe. Finally lamb that doesn’t make me cry when I eat it!”

Read more: Plant Protein Is Equal To Meat, Beef Industry-Funded Study Finds

This article was written by Adam Protz on the PBN Website.

Heura appeared outside the Faculty of Medicine in Barcelona with a van bearing the slogan “A plant-based diet can increase your life expectancy by 10 years.” It’s aim was to raise awareness among future doctors about the effectiveness of plant-based diets for preventing serious chronic diseases. The Heura team handed out sandwiches and packets of its plant-based ham to medical students who had taken their exam.

Read more: Gordon Ramsay Partners With Flora For ‘Skip the Cow’ Campaign

“We want to invite the doctors of the future to lead the shift towards a more sustainable and conscious diet, benefiting both people and the planet with alternatives designed to be as delicious as they are healthy,” Marc Coloma, CEO and co-founder of Heura Foods, said in a statement.

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Plant-based gains

The campaign pointed out that plant-based diets can reduce disease risk compared to the increased risks posed by eating certain animal products.

Eating a diet rich in plants and low in animal products is associated with a significantly lower risk of developing or dying from cardiovascular disease. One study showed a 31 percent reduction in risk of death from heart disease. Heura highlighted how eating products like beef burgers and ham makes it more likely people will develop heart disease of colorectal cancer.

According to research from the University of Oxford, each additional 50 g a day of processed red meat increase cardiovascular disease risk by 18 percent. For each 50 g of unprocessed red meat, the risk goes up by 9 percent.

Heura also highlighted a study showing that swapping just 3 percent of animal protein for plant protein was associated with nearly 40 percent higher odds of healthy aging. The benefits to the health system were also promoted in the campaign. Heura said that for every €1 invested in healthy diets, more than €12 are saved in treatments for preventable diseases.

The campaign, coinciding with the last week of Veganuary, is Heura’s most recent bit of public advocacy for the health benefits of plant-based eating. In October 2024, the brand opened a pop-up “pHAMacy” in Paris to highlight the harms of processed meat and the solution to the problem: plant-based meat.

Read more: Chris Packham Urges Government To End Meat ‘Propaganda’ Campaign

This article was written by Claire Hamlett on the PBN Website.