Future Food Quick Bites: Tempeh Protein Bites, Dairy-Free Cold Foam & Garden Gourmet

From greenqueen.com.hk

By Anay Mridul

Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Tiba Tempeh’s protein bites, Prefer’s Brazilian bean-free coffee collab, and Garden Gourmet’s vegan tilt.

New products and launches

British plant protein firm Tiba Tempeh has unveiled Protein Bites, a chilled snack range delivering 12g of protein and 3.5g of fibre per 60g pack. It will be available in roasted and Southern-style flavours at Sainsbury’s, Waitrose and Ocado from May 6, priced at £1.50 per pack.

                                                                                                     Courtesy: Tiba Tempeh

Fellow UK start-up Drink Lomi has debuted 10g vegan cold foam toppers for its single-serve matcha sachets, tapping into two of the biggest trends in the drinks category. The “cloud foam” contains a base of coconut oil and glucose syrup.

Also in the UK, The Coconut Collab has launched a gut-friendly Natural Kefir drink made by fermenting coconut milk and water. It’s available at Sainsbury’s and Ocado for £3.45 per 500ml bottle, with more retailers to follow in May and June.

                                                                                       Courtesy: The Coconut Collab

French foodservice brand Tipiak has introduced a new Vegan Canapé Selection for the UK market, comprising 36 bites like falafels, tartlets, crackers, blinis, shortbreads, and carrot cakes.

A double launch for Beyond Meat this week. The Californian giant rolled out its spicy Buffalo-flavoured chicken pieces at over 2,000 Kroger stores, and its Korean BBQ-flavoured burger at retailers in Germany and the Netherlands.

                                                                                                  Courtesy: Beyond Meat

Canadian chain Panago Pizza has rolled out Daiya‘s reformulated oat-cream-based cheese alternative across all its stores, with customers able to swap it in for dairy on any pizza at no extra cost.

Also in the Netherlands, The Vegetarian Butcher has unveiled a new BBQ-ready burger and chicken tenders at Albert Heijn, Dirk, Vomar, Boon, Dekamarkt and Hoogvlie.

German mycoprotein start-up Nosh.bio’s blended beef mince is now officially listed with Artland Foodservice and live on the Transgourmet system, enabling foodservice providers to directly order the product into their kitchens.

                                                                                                     Courtesy: Nosh.bio

Over in India, plant protein shows no signs of stopping, with RiteBite Max Protein launching a range of pea protein powders delivering 22g of the nutrient per serving. They’re available in seven flavours, including Alphonso Mango, Digestive Masala and Banana Caramel, for ₹2,499 ($26.50) per kg.

And Singapore’s Prefer, known for its bean-free coffee and chocolate, is expanding its horizons through a partnership with Sapiens Global. The two companies unveiled Sapiens Cafe, which blends 60% arabica with 40% PreferRoast, at FHA Singapore (April 21-14), ahead of rollouts in Brazil and Japan.

Company and finance updates

Nestlé-owned meat-free brand Garden Gourmet has turned its portfolio 100% plant-based after phasing out some vegetarian products.

Dutch manufacturer Van Loon Group has announced that its share of blended meat products increased from 3% in 2024 to 11% last year, with associated revenue growing from €31M to €122M. This has allowed the company to save one million kg of animal-derived raw materials.

Austrian mycoprotein start-up Revo Foods has kicked off a new crowdfunding round at a €7.2M valuation, aiming to raise €1M in total funding.

                                                                                                Courtesy: Revo Foods

New Zealand-based Nutrition From Water has completed its tech transfer to commercial scale, making its microalgae-derived Marine Whey Gold ingredient available for mass production.

C-suite veteran Karuna Rawal, whose most recent permanent role was chief revenue and marketing officer at Nature’s Fynd, has joined the board of directors of Finnish gas protein firm Solar Foods.

Molecular farming start-up Alpine Bio has appointed Matt Crisp, CEO of Ichor Agriculture and co-founder of Quercus Biosolutions, to its board.

Fellow Californian firm The Every Company, which sells precision-fermented egg proteins, has brought on former Siemens Energy engineer Mario Patiño as its new chief revenue officer.

GNT Group has opened a sales and application office in Shanghai to meet demand for its plant-based food dyes under the Exberry brand in China.

Research and policy developments

Dutch ingredients specialist Corbion has been awarded a US patent for a liquid suspension of algal biomass with a distinct DHA-rich omega-3 profile.

A case study for New York startup Helaina shows that its precision-fermented lactoferrin ingredient, effera, significantly improves blood iron markers. This signals that iron homeostasis is a core lever and could be especially relevant for populations where traditional iron supplementation falls short.

                                                                                                          Courtesy: Helaina

Researchers at the University of Helsinki have developed OatGuard, an oat-based clean-label solution to mask the bitterness and off-flavours found in plant-based proteins.

Finally, a team of scientists led by the Technical University of Denmark have identified three lactic acid bacteria isolated from vegetables and fermented foods that are highly suitable for producing soy yoghurts with improved digestibility.

https://www.greenqueen.com.hk/future-food-quick-bites-tempeh-protein-bites-dairy-free-cold-foam-garden-gourmet/ 

UK: Oggs launches stunning rhubarb and custard celebration cake in ‘childhood favourite’ flavour

From veganfoodandliving.com

Finding the perfect vegan showstopper just got easier thanks to Oggs’ vibrant rhubarb and custard-inspired cake, now available in the Sainsbury’s bakery aisle

When shopping for a milestone birthday or a particularly ambitious afternoon tea, the hunt for a high-quality vegan cake often leads to the same old chocolate or vanilla options.

However, the plant-based bakery experts at Oggs are shaking up the supermarket aisles with an indulgent, triple-layered cake that combines nostalgic flavour with contemporary looks.

The brand’s latest innovation draws inspiration from the classic British sweet shop, reimagining a childhood favourite in its Oggs Rhubarb & Custard Celebration Cake. This vibrant pink showstopper was designed to prove that ‘kindness’ and ‘decadence’ are by no means mutually exclusive.

The cake features three layers of soft, airy sponge layered with tangy rhubarb jam and silky custard-flavoured icing. It’s covered in a dreamy pink rhubarb frosting, finished with elegant icing drops, a sharp rhubarb drizzle, and a scattering of freeze-dried raspberry pieces for a touch of tartness.

                                                                                       Image © Oggs/Vegan Food & Living

Where to buy the Oggs Rhubarb & Custard Celebration Cake

Oggs’ Rhubarb & Custard Celebration Cake is available now at Sainsbury’s, priced at £17.00. Weighing in at over a kilogram, this massive cake offers 16 generous servings, making it ideal for parties and large gatherings.

The launch marks a significant step for founders Hannah and Polly, who started Oggs with the mission of creating “cakes made for moments that matter.” By focusing on a “deliciously homemade” taste and texture, the duo aims to encourage people to step away from their screens and reconnect over a slice of something special.

For those who want to add sweetness and style to their next gathering, the Oggs Rhubarb & Custard Celebration Cake is currently available in the bakery aisle in selected Sainsbury’s stores, ready to be the ‘main character’ of your next dessert table.

https://www.veganfoodandliving.com/news/oggs-rhubarb-custard-celebration-cake-sainsburys/ 

New Clinical Trial Shows Vegan Diet Dramatically Cuts Food-Related Emissions—With Major Health Benefits

From pcrm.org

WASHINGTON, D.C. — A new randomized clinical trial provides some of the clearest evidence to date that what we eat can meaningfully reshape both human health and the health of the planet.

Researchers found that a low-fat vegan diet reduced food-related greenhouse gas emissions by 57%—nearly three times more than a Mediterranean diet—while also improving key cardiometabolic outcomes.

The findings, published in BMJ Nutrition, Prevention & Health, come from a controlled clinical trial directly comparing two of the world’s most widely recommended dietary patterns.

“This is not just about nutrition anymore—it’s about systems biology and planetary health,” said Hana Kahleova, MD, PhD, director of clinical research at the Physicians Committee for Responsible Medicine and lead author of the study. “We now have randomized clinical trial data showing that a single intervention—diet—can simultaneously reduce environmental impact and improve metabolic health.”

                                                                                                             Photo: Getty Images

A Clinical Trial, Not a Model

Unlike prior modelling studies, this analysis draws on real-world dietary data from a randomized crossover trial, providing unusually robust evidence.

Participants following a low-fat vegan diet saw:

• 57% reduction in greenhouse gas emissions
• 55% reduction in cumulative energy demand
• Greater improvements in weight, insulin sensitivity, and cholesterol compared with a Mediterranean diet

By contrast, the Mediterranean diet reduced emissions by 20% and did not significantly change total energy demand.

The Mechanism: Removing Animal Products

The majority of environmental gains were driven by eliminating meat, dairy, and eggs.

“What’s striking is how consistent the signal is,” Dr. Kahleova added. “When you remove animal products, you’re shifting the entire metabolic and environmental burden of the diet.”

The study adds to a growing body of research showing that dietary patterns optimized for metabolic health may also minimize environmental impact.

About the Study

The analysis included 62 overweight adults in a randomized crossover trial comparing a low-fat vegan diet with a Mediterranean diet over 16-week periods. Environmental impacts were calculated by linking detailed dietary records to established environmental databases.

From Individual Choice to Public Health Strategy

“A dietary shift is one of the most immediate and scalable tools we have,” Dr. Kahleova said. “It doesn’t require new technology—it requires applying what we already know from clinical science.”

https://www.pcrm.org/news/news-releases/new-clinical-trial-shows-vegan-diet-dramatically-cuts-food-related-emissions 

Plant-Based Proteins Now Cheaper in Germany As ‘Climateflation’ Drives Up Meat Prices

From greenqueen.com.hk

By Anay Mridul

Meat prices in Germany have risen by 25% since 2021, even as vegan alternatives have become 8% cheaper, according to a new analysis.

Lowering meat consumption to align with the national dietary guidelines could help German households save hundreds of euros per year, thanks to price hikes driven by “climateflation” and other factors.

Euromonitor data analysed by Madre Brava shows that meat prices in the country have skyrocketed, just as the cost of plant proteins and meat alternatives have stabilised or dropped. That makes healthy, plant-rich diets the most economical option for its citizens.

The report reveals that on average, plant-based meat cost €10.06 per kg at the beginning of 2021, but fell to €9.75 per kg at the end of 2025, making it cheaper than processed animal meat (€10.41) for the first time.

With meat prices set to keep rising, Madre Brava highlights how increased consumption of plant proteins could help Germans save money, improve health outcomes, and lower the climate impact of their diets.

Price gap between meat and plants widens in Germany

Courtesy: Madre Brava

The national dietary guidelines, updated in 2024 by the German Nutrition Society (DGE), recommend eating less meat, dairy, and eggs, and more plant-based foods – the latter should make up at least 75% of the diet.

But Germans ate an average of around 25kg of sausages and processed meats in 2023, equivalent to over 68g per day. The WHO has classified processed meat as carcinogenic, and studies have shown that no amount of it is safe for human health, with people eating 50g a day (the same as two slices of ham) seeing the risk of developing type 2 diabetes rise by 30% and colorectal cancer by 26%.

The DGE recommends limiting consumption of processed meat to under 9g per day, with total meat intake not exceeding 53g per person. However, Germans “still consume too much unhealthy meat”, Madre Brava said, with men in lower-income groups leading the way.

This is not just bad for their health, it is bad for their bank balance too. Since 2011, the price of meat has risen by more than 50% (to 57% for processed poultry), more than twice as fast as rents in Germany (24%). And over the last five years, the average cost of red and processed meat has increased by €2.41 (over 25%).

In comparison, the price of canned legumes and beans only rose by 58 cents, while dried pulses saw a mere 80-cent hike. The difference between pork and beans, therefore, has increased by €2.73 since 2020, with the latter now around €10 cheaper per kg.

Mapping this price data against the DGE’s recommendations, Madre Brava’s calculations show that a household of two people would save over €700 on their meat shop in one year if they follow the plant-rich guidelines.

Plus, the DGE’s evaluation of available studies found that plant-based meat products are significantly healthier and safer than their conventional counterparts and other highly processed foods, thanks in part to the former’s high fibre and lower saturated fat content.

Courtesy: Madre Brava

Germans ditch animal proteins for plant-based

It’s perhaps why meat consumption reached an all-time low in 2022, and remained 13% lower in 2024 compared to a decade prior, with pork and beef primarily to blame.

Meanwhile, the number of meat alternatives produced in Germany has grown every year since 2019, reaching more than 2,000 by 2024. That has dovetailed with an estimated 43% hike in consumption between 2021 and 2025.

Analysis by ProVeg International has found that over 50% of citizens in Europe’s largest market for plant-based food now identify as vegan, vegetarian or flexitarian. Separate research by the Good Food Institute Europe shows that half of German adults want to change their diets by either reducing meat or eating more plant-based foods, citing high costs (25%) and health concerns (24%) as the main reasons.

Supermarkets are supporting this shift. Discount retailer Lidl has been selling its private-label Vemondo plant-based products at prices that match or undercut meat and dairy since 2023. In fact, a vegan shopping basket is now 5% more affordable than one with animal proteins in Germany.

Across seven of the country’s eight largest supermarkets, the cost of plant-based alternatives is now lower than that of meat, dairy and seafood. Half of the 12 plant-based categories assessed were cheaper than their animal equivalents last year, up from just a third in 2024.

Graphic by Green Queen

Experts predict meat prices will continue to expand due to heat stress in animal husbandry, volatile feed supplies and prices, rising refrigeration costs, and the culling of livestock caused by a growth in diseases.

“The structural causes of meat price rises, which weigh less heavily on plant proteins, mean those of us who adjust our diets, eating less meat and more plants, will discover new tastes, better health and a healthier bank balance,” said Moritz Möller, Madre Brava’s director for Germany.

“German supermarkets are responding to this change and have already set targets to balance their meat versus plant protein offerings. Now, we need them to step up further and provide a level playing field with an industry-wide target,” he added. “This is the best way to help household budgets by offering more tasty, affordable, healthy food.”

https://www.greenqueen.com.hk/plant-based-meat-prices-vegan-germany-madre-brava-inflation/ 

Can a Vegan Diet Boost Your Fertility?

From onlymyhealth.com

Thinking of going vegan to improve fertility? A fertility expert reveals the truth about plant-based diets, key nutrient risks, and what couples should actually focus on. 

Many couples who are trying to have a baby look at all the things they can change in their lives. They usually start with their diet. Since lots of people are eating plant-based foods now, a common question is, can going vegan really help you get pregnant? This sounds like an idea, and the answer is not that simple.

We asked Dr Ritu Hinduja, Clinical Director and Senior Fertility Specialist at Cloudnine Group of Hospitals, Mumbai, to give her honest take on whether a vegan diet can genuinely boost fertility.

Can a Vegan Diet Really Improve Fertility?

A vegan diet is about eating plant-based foods like fruits, vegetables, beans, whole grains, nuts and seeds. These foods are full of vitamins, minerals, fibre, and antioxidants that are great for your overall health.

Dr Ritu Hinduja explains that many patients ask whether switching to a vegan diet can boost fertility. She notes that “a well-planned plant-based diet may support fertility, but veganism itself is not a magic fertility treatment.” According to her, what truly matters is the overall nutritional quality of the diet, not simply whether someone avoids animal products.

Dr Hinduja also says that eating lots of plant foods can help you stay healthy, reduce inflammation and keep your hormones balanced. This can help with ovulation, the quality of eggs, sperm health and your overall reproductive health.

The Benefits of Plant-Based Eating for Reproductive Health

Eating more plant-based foods has been linked to several fertility-friendly benefits. Dr Hinduja says that diets like the Mediterranean diet are often linked to fertility. This type of diet has lots of vegetables, fruits, whole grains and healthy fats, even though it is not vegan. Some studies say that this type of eating can help with fertility and even make treatments like IVF successful.

For men, plant-based diets with lots of antioxidants can also help with sperm quality. However, Dr Hinduja says that these benefits come from eating healthy in general, not from being vegan.

A review published in the Journal of Human Nutrition and Dietetics looked at whether a vegetarian diet affects male fertility. Researchers compared sperm quality and sex hormone levels between vegetarians and omnivores and found no significant differences between the two groups. However, diet quality still matters. 

Key nutrients like vitamin B12 and omega-3 fatty acids are harder to get on a vegan diet, and deficiencies in these can affect reproductive health if not managed carefully. The takeaway was that it is not the diet label that matters, but how well it is planned.

The Risks of a Poorly Planned Vegan Diet

While eating plant-based foods can be good, one needs to plan it carefully so they do not miss out on important nutrients. Dr Hinduja warns that a planned vegan diet can lack the nutrients you need for fertility. She says that not getting vitamin B12, iron, zinc, omega-3 fatty acids, vitamin D, protein, choline and iodine can hurt your reproductive health. In some cases, this can even make it harder to get pregnant.

Dr Hinduja also notes that women who are trying to get pregnant, or those getting fertility treatment, should not try extreme diets just to get pregnant faster. Instead, they should focus on eating in a way that's sustainable and good for them in the long term.

Conclusion

A vegan diet can help with fertility if it is balanced and carefully planned. Plant-based foods have lots of things that help with hormones, reproductive health and overall well-being. However, just being vegan does not mean you will definitely get pregnant.

FAQ

• 1. Is a vegan diet better than a vegetarian diet for fertility?

  No, it is not simple. Fertility depends on how balanced your diet's not what kind of diet you have. Both vegan and non-vegetarian diets can help with fertility if they have all the nutrients you need.

• 2. Should I start a vegan diet if I am trying to conceive?

  You can try a vegan diet if it is well-planned and has all the nutrients and supplements you need. It is best to talk to a healthcare professional before making big changes to your diet.
• 
  
• Disclaimer

  All possible measures have been taken to ensure accuracy, reliability, timeliness and authenticity of the information; however Onlymyhealth.com does not take any liability for the same. Using any information provided by the website is solely at the viewers’ discretion. In case of any medical exigencies/ persistent health issues, we advise you to seek a qualified medical practitioner before putting to use any advice/tips given by our team or any third party in form of answers/comments on the above mentioned website.

• https://www.onlymyhealth.com/can-vegan-diet-boost-fertility-12977846036
  

Global Veganism Data Has a Major Blind Spot, New Faunalytics Report Finds

From vegconomist.com

A sweeping new analysis of plant-based dietary trends has found that the vast majority of global veganism data is drawn from a narrow slice of the world’s population, raising questions about how reliably the industry can assess demand beyond Western markets.

The data gap nobody is talking about

Published yesterday, the Faunalytics report is the largest synthesis of vegetarian and vegan dietary data attempted to date, drawing on 837 nationally representative sources across 58 countries between 2015 and 2025. Its central finding is a structural one: 87% of nationally representative veganism data comes from Europe and North America, two regions that together account for roughly 16% of the global population. No comparable data exists for Sub-Saharan Africa or South Asia, which together represent close to 40% of humanity.

That absence matters for anyone trying to size the global plant-based opportunity. Much of the industry’s market narrative, including assumptions about growth trajectories and consumer readiness, rests on a dataset that is geographically skewed by design.

Where growth is occurring, it is incremental. In Europe, where the data is most complete, veganism has grown at approximately 0.1% per year over the past decade.

© Faunalytics

What people say versus what they eat

The report also documents a consistent gap between self-identification and actual dietary behaviour. In North America, 3.24% of respondents claim to follow a vegetarian diet, while dietary intake data suggests only 0.75% genuinely abstain from meat. Similar disparities appear across other regions.

The report frames this not only as a measurement problem but as a potential lever for advocates and brands. “This gap isn’t just a data problem, it’s an opportunity,” it notes, adding that people who aspire to a plant-based identity but have not fully adopted the diet may be especially receptive to targeted support and messaging.

This identity-behaviour mismatch is a recurring challenge in plant-based market research, and one that has led to overstated demand estimates in past industry reports. Producers and investors relying on self-reported consumer surveys without cross-referencing intake data risk misreading actual market depth.

Image: Nathan Cowley on Pexels

A fragmented definitional landscape

A further complication is terminological. The report found dozens of distinct definitions for “vegetarian,” “vegan,” and “flexitarian” across the surveyed literature, making cross-regional and cross-temporal comparisons unreliable. Without standardized definitions, growth figures from one country or study cannot be meaningfully stacked against those from another.

Faunalytics calls on researchers to expand data collection in underrepresented regions, pair self-identification surveys with dietary intake measures, and apply greater definitional consistency. For advocates and industry participants, the report urges caution when citing vegan statistics and warns against treating European growth trends as globally representative.

https://vegconomist.com/studies-numbers/global-veganism-data-major-blind-spot-faunalytics-report-finds/ 

UK Supermarkets Could Earn Billions By Investing in Plant-Based Proteins, Shows Analysis

From greenqueen.com.hk

By Anay Mridul

Private-label brands make up 82% of processed meat sales in the UK, but only 15% of plant-based alternatives – and retailers risk losing out on billions if they don’t promote protein diversification.

British supermarkets could stand to gain billions, make progress on their climate targets, and address the country’s fibre deficiency by championing plant-based proteins, shows a new report.

Analysis by Systemiq and ProVeg International reveals the share of protein sales from plant-based foods in the UK is set to double from 14% in 2025 to 29% in 2040.

The problem? Retailers are lagging. The research suggests that supermarkets’ own-label brands account for 85% of processed meat sales, but only 15% of plant-based meat and seafood sales, and just 2% of tofu and derivatives.

Closing this gap would give retailers direct control over pricing, margins, and category direction, which Systemiq says is the most effective way to capture the plant-based opportunity.

“The current protein model is exposed on cost, volatility, emissions and health. Are retailers ready to treat plant-based protein as a core business, rather than a peripheral experimentation?” Systemiq co-founder and managing director Jeremy Oppenheim wrote in a LinkedIn post.

Graphic by Green Queen

Plant-based meat sees sales hike and approaches price parity

Following the highs of 2020-21 and the subsequent correction, the UK’s plant-based category is now recovering and maturing. For instance, Lidl blasted past its target to increase alternative meat and dairy sales by 400% by 2025, recording a 694% hike since 2020. And Tesco reported that the sector was “back in growth”, with sales of vegan mince up by nearly 25% and whole-food proteins by 12%.

Even with whole-food options dominating the landscape, meat and seafood alternatives are performing well, with retail sales growing by 5% between 2024 and 2025.

The vegan market’s expected growth until 2040 will primarily be driven by both sets of proteins: meat analogues and legumes. The former are set to approach price parity with processed meat by 2028 (some products reached that mark last year), and private-label expansion represents the largest commercial opportunity here.

Legumes, meanwhile, are already cheaper and have the greatest growth potential in absolute volumes – although consumer uptake is constrained by limited awareness, underscoring the need for convenience formats and own-brand expansion.

Minimally processed proteins like tofu are cost-competitive with (or cheaper than) meat, too – though they remain underleveraged in-store. And the consumption of nuts remains five times below recommended levels, and their growth lies in positioning beyond snacking into daily cooking.

“Plant-based proteins cost less per kilogram, so revenue per unit is lower than the animal-based equivalent. However, they also carry higher and more stable margins than meat and seafood, strengthening overall profitability,” the report states.

Under a business-as-usual scenario, plant-based food sales are forecast to grow by 38% over the next decade-and-a-half, totalling £2.7B. If supermarkets were to take charge on the protein diversification front, they could double this value, crossing £5.5B by 2040.

Courtesy: Systemiq

How retailers can seize the plant-based opportunity

The benefits of a plant-rich transition aren’t just financial. Systemiq’s analysis shows that protein diversification could reduce greenhouse gas emissions by 16%, land use by 14%, and water consumption by 13%, making it a key lever for retailers’ scope 3 emissions targets.

Moreover, this shift would drive a 71% intake in fibre compared to a business-as-usual scenario by 2040, closing around 11% of the UK’s current fibre gap, in addition to saving over £108M in associated public healthcare costs.

Systemic suggests that retailer action is the most directly controllable growth driver, underlining three key levers: increasing the share of private-label plant-based products, placing them alongside their animal-derived equivalents with clear value communication, and measuring ‘protein split’ sales to create a level playing field for vegan food.

Calls for protein diversification are growing across Europe – last week, 25 civil society groups urged supermarkets to measure, disclose, set targets and take action on the protein split, noting that 60% of their sales should come from plant-based sources.

Courtesy: Systemiq

Systemiq is asking retailers in the UK to start measuring the ratio of plant-to-animal food sales using a recognised and shared methodology (as their counterparts in the Netherlands are doing), and implement ambitious individual and sector-wide actions to rebalance sales towards plant-rich consumption, in line with the Eat-Lancet Commission‘s Planetary Health Diet.

In fact, industry-wide collaboration reduces first-mover risk and builds shared infrastructure. So the report suggests sharing pre-competitive best practices, using industry platforms to coordinate sector-wide action that outlasts singular initiatives, and engaging the government jointly to support plant-based protein policies, such as updated dietary guidelines and tax and subsidy reforms.

“The commercial case for protein diversification is stronger than most British retailers currently recognise,” said Brian Shaw, senior director at Systemiq.

“We have heard from multiple British retailers that there is no climate action without protein diversification, and our analysis validates that. For retailers serious about reaching net zero, rebalancing their protein portfolio is one of the most powerful levers available.”

https://www.greenqueen.com.hk/uk-supermarkets-protein-diversification-plant-based-meat-sales-price-parity/