Monday, March 13th, 2023

February highlights from the plant-based and alternative-protein sectors: UK government urged to allow plant-based brands to use dairy-like terms, and precision-fermentation-derived products gaining momentum 

Alternative proteins are gaining momentum despite challenging market conditions. From record participation in Veganuary, to a 252% increase in plant-based burger sales at Coop Switzerland in the last 3 years, and the French government supporting a €11.4m, five-year project to drive plant-based innovation in France, read on to see all the latest news in the alternative-protein sector.


  • The Boston Consulting Group‘s latest report, Taking Alternative Protein Mainstream, advises companies to target mainstream consumers for market growth. The report quotes Jens Tuider, ProVeg’s International Director, on the importance of behavioural science in food-system change.
  • As the plant-based food industry expands, catering to flexitarians is crucial. Brands need to develop products that mimic the taste, texture, and price of animal-based foods. 
  • Veganuary, a campaign encouraging people to go vegan for January, has set a new participation record, with over 700,000 sign-ups. Despite a 14% decline in US sales of plant-based meat, interest in plant-based food remains strong. 
  • The UK government is being urged to allow plant-based brands to use dairy-like terms on their packaging, following a draft guidance from the US FDA confirming the use of the word ‘milk’ for plant-based dairy alternatives. Additionally, new research commissioned by plant-based food manufacturer Upfield shows that the vast majority of consumers are well aware of the difference between dairy and plant-based products.



  • Eurowings Discover has become the first German airline to offer Beyond Meatballs on its in-flight menu on both short and long-haul flights. 
  • Gordon Ramsay has opened a new Hell’s Kitchen in Washington, DC that has a dedicated vegetarian and vegan menu, with 60% of the menu being meat-free. This may come as a surprise to some, given Ramsay’s past disdain for plant-based food, but he has been changing his tune in recent years. 
  • Deutsche Bahn, Germany’s national train line, introduced vegan currywurst in January, in response to demand for healthier and more sustainable options. They offer a variety of vegan options year round, including dishes made with Planted’s chicken alternative and LikeMeat’s plant-based mince. 
  • IKEA plans to reduce emissions by focusing on its plant-based foods, which have become increasingly popular. The company aims to make 50% of canteen food and 80% of retail food plant-based by 2025. 


  • Nestlé is launching new products for wellness, health, and nutrition, expanding dairy-alternative options, and aiming for net-zero carbon emissions.
  • Major Irish meat producer ABP Group has added two new plant-based products to its Dopsu range, made from pea protein. No-Beef Balls and No-Beef Mince are sold at Asda stores in the UK and marketed as affordable, convenient, and sustainable meat alternatives. 
  • Bedda is an award-winning German brand that is well-known for producing plant-based cheeses, sauces, desserts, dips, and dressings. The company is now preparing to launch several new vegan cheeses, including its first fermented offering.
  • NOMO, the UK’s top vegan chocolate brand, won multiple awards at the Easter Free From Food Awards. After years of development, NOMO now offers plant-based and allergen-free chocolates that rival mainstream options. 



  • The Precision Fermentation Alliance, composed of nine leaders in the field, aims to promote and develop the use of precision-fermentation technology as a sustainable food solution. The alliance will work to create market access, engage with regulators to secure public funding and partnerships, and ensure science-based regulations for precision-fermentation technology and the resulting food products.
  • New School Foods has developed a scalable technology that produces plant-based fish alternatives that mimic the taste and texture of real fish. The newly developed ‘muscle fibres’ replicate the size, length, strength, and structure of fish fibres, while connective tissue, fats, flavours, and colours recreate the texture and mouthfeel of fish meat. 



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