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/ 

Over 500 march in Delhi demanding stronger animal protection laws

From ptinews.com

NEW DELHI: (Mar 15) Over 500 people participated in a march in west Delhi on Sunday evening, demanding stronger legal protections for animals and structural reforms to curb exploitation.

The 'Animal Rights March Delhi 2026' was organised by Delhi Vegans for Animal Liberation in collaboration with YV Care, One Just World, Vegan India Movement and World Vegan Vision, a release said.

According to the release, the march began near Pacific Mall and moved through nearby areas. Organisers said the demonstration sought stricter enforcement of the Prevention of Cruelty to Animals Act and broader policy reforms to reduce cruelty.

https://www.ptinews.com/story/national/over-500-march-in-delhi-demanding-stronger-animal-protection-laws/3468756 

8 countries where plant-based travellers are treated better than anywhere else

From vegoutmag.com

By Avery White

From temple cuisine in Taiwan to innovative dining scenes in Germany, these destinations make vegan travel feel less like a challenge and more like a celebration 

When I left my finance career and started travelling more intentionally, I quickly learned that being vegan on the road could feel like a constant negotiation.

Explaining dietary restrictions in broken phrases, scanning menus for hidden dairy, watching fellow travellers dig into local specialties while I picked at a sad side salad. But then I discovered something that changed everything: some countries don't just accommodate plant-based eaters, they genuinely welcome us.

These eight destinations have transformed how I think about vegan travel.

Whether through deep-rooted cultural traditions, progressive food movements, or simply an abundance of naturally plant-based cuisine, they've shown me that eating well while exploring the world isn't just possible. It can be one of the best parts of the journey.

1. Taiwan: Where Buddhist traditions meet modern innovation

Taiwan might be the most underrated vegan destination on the planet.

With a strong Buddhist influence and a cultural respect for vegetarianism that spans generations, you'll find dedicated plant-based restaurants on nearly every block in cities like Taipei and Kaohsiung. The phrase "wo chi su" (I eat vegetarian) is widely understood and respected.

What sets Taiwan apart is the sophistication of its vegan cuisine. We're talking about mock meat preparations that have been perfected over decades, night market stalls with clearly labelled vegetarian options, and temple food that rivals fine dining.

Have you ever had a bowl of perfectly spiced dan dan noodles made entirely from plants? Taiwan delivers.

2. Germany: Europe's plant-based powerhouse

Germany has quietly become one of the most vegan-friendly countries in Europe. Berlin, in particular, has earned its reputation as a plant-based paradise, with more vegan restaurants per capita than almost any other city in the world. But the movement extends far beyond the capital.

What I appreciate about Germany is the practicality of it all. Supermarkets stock extensive vegan sections, restaurants clearly mark menu items, and even traditional beer halls are adapting their menus.

The country's strong environmental consciousness has accelerated this shift, making plant-based eating feel less like a niche choice and more like a mainstream option.

3. Israel: Mediterranean flavours, naturally plant-forward

Israel's culinary landscape is inherently welcoming to vegans. With an estimated five percent of the population identifying as vegan, the country has embraced plant-based eating with remarkable enthusiasm. Tel Aviv, in particular, has become a global destination for vegan food lovers.

The beauty of Israeli cuisine lies in its naturally plant-based foundations. Hummus, falafel, shakshuka (easily made vegan), fresh salads bursting with herbs, and warm pita bread form the backbone of daily eating. You're not asking for substitutions here. You're simply enjoying the food as it was meant to be eaten.

4. India: A vegetarian heritage spanning millennia

India offers something no other country can: a vegetarian tradition so deeply woven into the cultural fabric that plant-based eating feels completely normal. Entire regions, particularly in the south and west, have cuisines that are predominantly vegetarian, with vegan options abundant once you navigate dairy.

The key phrase to learn is "no ghee, no paneer, no curd." Once you've communicated this, a world of incredible flavours opens up. Dosas, idlis, vegetable curries, dal in countless variations, and street food that will make you question why you ever thought vegan travel was difficult.

What other country offers this kind of depth and variety in its plant-based traditions?

5. Thailand: Street food heaven with vegan roots

Thailand's Buddhist heritage means that vegetarian eating, called "jay" or "mang sa wirat," is a familiar concept throughout the country. During the annual Vegetarian Festival, entire cities transform their menus, but even outside this period, finding plant-based food is remarkably straightforward.

The challenge in Thailand is often fish sauce and oyster sauce, which appear in many dishes.

But once you learn to ask for "jay" food or seek out the yellow flags marking vegetarian vendors, you'll discover a cuisine that celebrates vegetables, tofu, and bold flavours. Pad thai without fish sauce, green curry with coconut milk, mango sticky rice. Thailand proves that vegan food can be vibrant and satisfying.

6. United Kingdom: A quiet revolution in plant-based dining

The UK has undergone a remarkable transformation in recent years. What was once a land of meat pies and fish and chips has become a leader in plant-based innovation. London now boasts some of the world's most creative vegan restaurants, and even small towns offer dedicated options.

Supermarket chains have invested heavily in vegan product lines, making self-catering simple. Pubs serve plant-based Sunday roasts. High street chains offer clearly labelled vegan menus. The shift has been so significant that the UK now ranks among the top countries globally for vegan product launches.

For a country not traditionally associated with vegetable-forward cuisine, this evolution feels genuinely exciting.

7. Singapore: Where food culture embraces everyone

Singapore's hawker centres, those legendary open-air food courts, might seem intimidating for vegan travellers at first glance. But this tiny nation's diverse population means that vegetarian Chinese, Indian, and Malay cuisines are all represented and readily available.

The city-state has also embraced modern plant-based eating with enthusiasm. You'll find everything from traditional Buddhist vegetarian stalls to cutting-edge restaurants serving lab-grown proteins.

Singapore's food-obsessed culture means that even vegan options are held to high standards. Nobody here is content with mediocre food, regardless of dietary preference.

8. Portugal: The Mediterranean's emerging vegan star

Portugal might surprise you. This country, known for its seafood and meat-heavy traditional dishes, has developed a thriving vegan scene, particularly in Lisbon and Porto. The transformation has been rapid and genuine, driven by both local demand and the country's large expat community.

What makes Portugal special is the quality of its produce. Fresh vegetables, olive oil, crusty bread, and incredible wine create a foundation for satisfying plant-based meals. Many traditional dishes, like açorda (bread soup) and various bean stews, adapt beautifully to vegan versions.

The warmth of Portuguese hospitality extends to accommodating dietary needs with grace.

Final thoughts

Travel has a way of expanding how we see the world, and food is often at the centre of that expansion. These eight countries have taught me that being vegan doesn't mean missing out on cultural experiences. It means discovering new ones.

The next time you're planning a trip, consider choosing a destination where your dietary choices are celebrated rather than merely tolerated. You might find, as I have, that some of the most memorable meals happen when you're not fighting for accommodation but simply enjoying what's already there.

Where will your next plant-based adventure take you?

https://vegoutmag.com/travel/s-st-8-countries-where-plant-based-travelers-are-treated-better-than-anywhere-else/

Brands and workplaces celebrate Veganuary

From bignewsnetwork.com

New Delhi [India], January 24: Veganuary, the global movement that inspires and supports people to try vegan, is a hit in India. It is the season when millions of people around the world try a plant-based diet for better health, to help the environment and animals.

The campaign is popular among Indians, with more than 300,000 people taking the pledge since its launch in 2022. It has drawn equal interest from the food service industry, with 174 brands participating in the campaign last year alone. With conscious consumerism on the rise in India, brands are catering to the increasing demand with new vegan products, menus and special offers.

Leading brands supporting the Veganuary 2026 campaign include Hilton Hotels, Nature's Basket, Super You, Yoga Bar, TBH (To Be Honest), Only Earth and Chinita Real Mexican Food. Nature's Basket, India's leading speciality food retailer, hosted a vegan cook-along workshop at its flagship store in Bengaluru. Hilton Hotels has partnered with the plant meat brand Good Dot and launched a Veganuary special menu across the country.

Salloni Ghodawat, CEO, Ghodawat Consumer Ltd., says: "TBH (To Be Honest) has been vegan at its core, reflecting the growing preference for plant-based and conscious eating among Indian consumers. Through our participation in Veganuary, we are encouraging people to explore vegan food that is flavour-led, accessible and easy to integrate into everyday diets - supporting healthier choices and a more sustainable future."

January 2026 is seeing an influx of vegan products in the market, in India and globally. These include alternatives to meat, dairy and eggs, helping those who are looking to transition to a plant-based diet. Indian brands have focused on millet-based and locally focused products that are culturally relatable.

"Veganuary does a great job of creating awareness around plant-based food. At The Brooklyn Creamery, we are happy to be part of that conversation with a plant-based range that has been widely loved by our vegan and plant-forward consumers - without losing the joy of indulgence," says Shivaan Ghai, CEO, The Brooklyn Creamery.

Workplaces are using the Veganuary season to encourage employee health and well-being. Various initiatives aimed at promoting healthy plant-based eating are taking place throughout the month.

Navya Gugnani, President, Rotary Club of EARTH, says: "Veganuary month is a time to reflect on how our everyday choices shape the planet and our health. Through food, we are reminded that compassion, sustainability and well-being can thrive together. One conscious choice at the table can create a lasting impact for our planet and the way we care for it"

Anyone can participate in Veganuary for free. Participants can now choose to receive 31 days of support emails, meal plans, nutrition tips and more in English or in Hindi.

(ADVERTORIAL DISCLAIMER: The above press release has been provided by VMPL. ANI will not be responsible in any way for the content of the same.)

https://www.bignewsnetwork.com/news/278828207/brands-and-workplaces-celebrate-veganuary

 

Vegan diet linked to better mental health as Veganuary participation rises

From hindustantimes.com

As eco-conscious living becomes a priority for many, the Veganuary movement is rising in popularity — with growing evidence that it can boost mental well-being

Over the years, veganism has evolved from a niche dietary choice into a global trend. This popularity is driven by growing movements like Veganuary, a challenge that encourages people to adopt a vegan diet for the 31 days of January. The movement was initiated by a UK-based non-profit by the same name in 2014, which gradually drew global participation.

Actor Genelia Deshmukh, who actively advocates for veganism, also recently opened up about the factors that slowly influenced her dietary choices in a podcast with actor Soha Ali Khan. “People say that you reach a spiritual place, and that is what happened with me initially. My first step toward being vegan was selfish as I thought this kind of living would be better for my health,” she shared. As she gradually reduced her meat intake, Genelia began noticing how much lighter she felt after meals. This shift, she added, brought more discipline into her life and encouraged her to approach living more consciously.

                              The impact of veganism on your mental health includes reduced anxiety, depression and better sleep patterns

Impact on the mind

For many, adopting a vegan diet for ethical or environmental reasons provides a sense of fulfilment and alignment between their actions and values, which can enhance emotional well-being and reduce cognitive dissonance.

Further, according to a study published in the National Library of Medicine, plant-based diets have been associated with better mental health outcomes, such as reduced risk of depressive symptoms, potentially due to reduced oxidative stress from high antioxidant levels. Chronic inflammation, often linked to depression, has also been lowered through the intake of plant-based diets. One more published in the Cureus Journal of Medical Science suggests that plant-based diets may positively affect mental health, particularly in treating anxiety, depression and anorexia.

Speaking of the Veganuary movement in India, Prashanth Vishwanath, Country Director for Veganuary India, reported that participation went up from around 1.2 lakh in 2024 to nearly 1.4 lakh Indians participating in 2025. This momentum is expected to continue, with the Tastewise Culture Shift 2026 report also predicting that plant-based diets will be a major food trend this year.

How does it help?

According to dietitian Aarti Nath, “Increased intake of fibre, vitamins and antioxidants improves digestion, lowers cholesterol, and enhances energy levels. Some people notice weight management benefits due to reduced consumption of processed foods,” she says.

Myths that drop participation

According to dietitian Drishya Ale, one of the most common myths is that a vegan diet causes nutrient deficiencies. She argues that in reality, vegan diet can provide adequate protein, iron, calcium, and healthy fats, though vitamin B12 supplementation is essential if you take in a good amount of beans, lentils, tofu, tempeh, spinach, nuts, seeds and whole grains for protein along with leafy greens, fortified plant milks, tofu, sesame seeds and dried fruits for calcium. Another widespread belief is that vegan food is boring or restrictive, whereas a balanced vegan diet can include a wide variety of ingredients.

How to start a vegan diet?

For many Indians who already follow a vegetarian diet, it is relatively easier to transition to veganism by substituting dairy with plant-based alternatives such as soy, almond, or oat milk.

“Indian cuisine, by tradition, includes a wide range of plant-based foods like lentils, beans, vegetables, grains, and spices. Western diets, on the other hand, tend to be more reliant on animal products like meat, cheese, and eggs, so going fully vegan often requires more meal planning and replacements,” suggests Aarti.

When switching to a vegan diet as a beginner, the key is to transition gradually rather than abruptly.

Steps to begin with:

• Start by replacing one or two meals a day with plant-based options such as dal, vegetable sabzi, tofu, beans, or chickpea-based dishes.
• Focus on whole foods rather than processed vegan products.
• Ensure adequate protein intake from legumes, nuts, seeds, soy products, and whole grains.
• Intake of nutrients like vitamin B12, iron, calcium, and omega-3s, either through fortified foods or supplements.
• Staying hydrated and listening to your body during the initial weeks is crucial.

Insights from long-term vegans

• From limited choices to a flood of options: Prashanth Vishwanath, who has been vegan for the past 13 years, tells us that when he first started, he didn’t believe he’d last a month. “It was difficult to find plant-based alternatives to meat, dairy and eggs in India. At the time, there were hardly any market options. It has vastly changed now, there are hundreds of options available for people who want to try different plant-based milks, different barista versions, and high protein versions — the alternative protein, and plant-based meat and dairy market has grown a lot,” he says.
• Increased awareness of veganism: Filmmaker, podcaster, and photographer Kabeer Lal has also been vegan for 13 years. Now, while Kabeer had intentionally gone dairy-free, his initial hurdles in terms of perception and reception seemed to entirely centre around dairy. He says, “The hardest part was that people funnily looked at you, as if something was wrong with me for not wanting to have anything to do with milk products. Now, a lot more people are aware of veganism and don’t find it odd anymore.”
• Cruelty-free and sustainable alternative: Simran Sood, who works for an animal rights organisation and has been a vegan for the last 6 years, has had a transformative journey. “It all began when I was confronted with the harsh realities of animal cruelty in the dairy industry. Witnessing the separation of calves from their mothers and the grim cycle connecting dairy, meat, and leather industries deeply affected me. As I transitioned, I moved away from products tested on animals, avoided leather and wool in fashion, and chose cruelty-free and sustainable alternatives.” She also says that, for the younger generation, veganism is more than just a dietary choice; it reflects a deep empathy and a commitment to the planet. “Young people today are more conscious of the interconnectedness of their choices and their impact on animals and the environment,” she adds.

https://www.hindustantimes.com/htcity/wellness/vegan-diet-linked-to-better-mental-health-as-veganuary-participation-rises-101767692451412.html#google_vignette 

India: Brands and workplaces gear up for Veganuary

From bignewsnetwork.com

New Delhi [India], December 31: Veganuary, the global campaign that inspires and supports people to try vegan, is just around the corner. It is the season when millions of people around the world try a plant-based diet for better health, to help the environment and animals.

The campaign has been a hit among Indians, with more than 300,000 people taking the pledge since its launch in 2022. It has drawn equal interest from the food service industry, with 174 brands participating in the campaign last year alone. With conscious consumerism on the rise in India, brands are catering to the increasing demand with new vegan products, menus and special offers.

Leading brands supporting the Veganuary 2026 campaign include Nature's Basket, Super You, Yoga Bar, TBH (To Be Honest), Only Earth and Chinita Real Mexican Food. Nature's Basket, India's leading speciality food retailer, will be hosting a vegan cook-along workshop at its flagship store in Bengaluru.

Salloni Ghodawat, CEO, Ghodawat Consumer Ltd., says: "TBH (To Be Honest) has been vegan at its core, reflecting the growing preference for plant-based and conscious eating among Indian consumers. Through our participation in Veganuary, we are encouraging people to explore vegan food that is flavour-led, accessible and easy to integrate into everyday diets - supporting healthier choices and a more sustainable future."

January 2026 is poised to see an influx of vegan products in the market, in India and globally. These include alternatives to meat, dairy and eggs, helping those who are looking to transition to a plant-based diet. Indian brands have focused on millet-based and locally focused products that are culturally relatable.

"Veganuary does a great job of creating awareness around plant-based food. At The Brooklyn Creamery, we are happy to be part of that conversation with a plant-based range that has been widely loved by our vegan and plant-forward consumers - without losing the joy of indulgence," says Shivaan Ghai, CEO, The Brooklyn Creamery.

Workplaces are using the Veganuary season to encourage employee health and well-being. Various initiatives aimed at promoting healthy plant-based eating are planned throughout the month.

Navya Gugnani, President, Rotary Club of EARTH, says: "Veganuary month is a time to reflect on how our everyday choices shape the planet and our health. Through food, we are reminded that compassion, sustainability and well-being can thrive together. One conscious choice at the table can create a lasting impact for our planet and the way we care for it."

Anyone can participate in Veganuary for free. Participants can now choose to receive 31 days of support emails, meal plans, nutrition tips and more in English or in Hindi.

https://www.bignewsnetwork.com/news/278783900/brands-and-workplaces-gear-up-for-veganuary

California-based Vegan Start-up Perfect Day Bets Big on India’s Dairy Alternatives Market

From veganfirst.com

‘India is the future of veganism across the globe’ - Just the thought Perfect Day had while confirming their plans to expand beyond the United States. Based out of Berkeley in California, Perfect Day was established in 2014. Its original co-founders, Ryan Pandya and Perumal Gandh, both of Indian-origin were in their positions until 2023. Marshall Bradwell, the COO of Perfect Day, will be playing a pivotal role in the company’s growth in India. Bradwell has been backed to the hilt by the company’s investors, Aftab Mathur and Patrick Zhang.

 

The company, which is into R&D and supply of dairy-free products and protein alternatives, has had its ups and downs in its journey of disrupting these two markets. But their vision remains clear, now that they have streamlined their focus to being the best in supporting brands (many of which are mainstream too) with their innovations. 

To take their India game to the next level, Perfect Day have entered into a joint venture with Zydus Lifesciences, the leading Indian pharma company. As things stand at present, Perfect Day is on track to begin operations in India in the second half of 2026 with their new manufacturing plant in Gujarat.

Per AG Funder, Perfect Day has reportedly received $825 million from multiple fund raising rounds since its inception. Even as profits are the utmost priority, this JV is a golden opportunity for the firm to become a leader in one of the world’s biggest markets. It also helps that the global dairy market in general is also facing turbulence, as shown in the 2023 award-winning documentary, Maa Ka Doodh.

                                                                                                            Image Credit: Perfect Day

With Perfect Day excelling at the science of using fermentation to come up with a lot of their solutions such as whey protein, India is a ‘perfect fit’ for them as no business has really been able to fill this gap in the country.

“This foundation will stabilize the business and provide a clear path to further commercial improvements over time. Our strategy has always been to ensure that our precision fermentation platform is commercially viable at scale, not just in a lab setting.

 

“As this is a first-of-its-kind precision fermentation facility at this scale, we are proceeding deliberately to ensure long-term reliability and product quality,” Bradwell was quoted as saying to AG Finder.

                                                                                                             Image Credit: Perfect Day

Bradwell is targeting customers in the sports, active nutrition and medical nutrition beats among others. Their USP is maximising beta-lactoglobulin (BLG), the main protein used in whey protein, to provide a protein which is clean and has no animal-infused solids whatsoever.

 

“The rise in high-protein beverage consumption and GLP-1–related behaviour shifts has further reinforced demand for clean, clear, high-functionality proteins like BLG [beta-lactoglobulin, the primary protein in whey].

“Customers increasingly view BLG not as a novelty ingredient but as a strategic input for future product development and supply chain planning,” Bradwell added.

Will Perfect Day ensure their plans go perfectly in India? Time will tell.

https://www.veganfirst.com/article/california-based-vegan-startup-perfect-day-bets-big-on-indias-dairy-alternatives-market

India’s Plant-Based Snack Boom Is Reshaping the World’s Biggest Food Market

From planetfood.news

India’s snack aisles are mutating again and this time, they’re going fully functional - India's plant-based snack boom. Seaweed chips, protein-packed bites, and fortified mini-meals are turning up in every metro, and they’re not framed as “vegan alternatives.” They’re just… snacks. Quick, nutritious, fuss-free, and engineered for a population that lives on the move. Plant-based and functional snacks are now a top driver of India’s 2025 pantry spend, powered by younger consumers who want energy, convenience, and clean ingredients, not labels.

What’s striking is how normal this shift feels. No big moral arguments. No “plant-based crusades.” Just millions of people quietly buying snacks that happen to be made from chickpea, seaweed, lentil, millet, and nut proteins, because they taste good and keep you fuelled between meetings. India’s long-standing comfort with plant-based eating means the West’s perception wars barely register. Here, functional food is culture, not concept. And brands are leaning into it, fortifying everything from bites to bars with protein and adaptogens.

Zoom out, and the numbers get interesting: India’s youth market (65% of the population) is becoming the global testbed for everyday plant-forward nutrition. A billion-plus consumers normalising plant-based convenience foods creates a tidal pull far beyond Delhi and Bangalore. This isn’t just a snacking trend, it’s a preview of how the world will eat when convenience, wellness, and plant ingredients stop being separate conversations.

https://www.planetfood.news/post/india-s-plant-based-snack-boom-is-reshaping-the-world-s-biggest-food-market 

Recipe: Aloo Posto Is A Vegan Kolkata Classic

From etvbharat.com

With PETA awarding Kolkata the title of the most vegan-friendly of 2025, it's high time you dig into Bengali food!

If you have ever wandered through Kolkata (with its tram system, its ability to balance intellectualism with street-side adda, and its affection for food), you will know that the city doesn’t so much celebrate cuisine as it assumes you’ve shown up for the food. This November-end, as World Vegan Month rolls out, PETA India has bestowed upon Kolkata the title of India’s Most Vegan-Friendly City of 2025. It’s an accolade the city accepts the way a seasoned grandmother accepts compliments on her cooking: and aware that you probably don’t know half of what she’s capable of feeding you. Mayor Firhad Hakim, Mayor and the Hon’ble Minister-In-Charge of West Bengal’s Department of Urban Development and Municipal Affairs, received the award on behalf of the metropolis.

What Makes Kolkata Vegan-Friendly?

Traditional Bengali cuisine is practically a vegan’s treasure chest, though this tends to astonish outsiders who assume the region runs exclusively on maachh, sandesh, and rasgulla. But take a closer look and you’ll find a pantry built on plant-based brilliance: aloo posto, cholar dal, tomato-khejur chutney, puchka, and other dishes that are vegan.

The city’s eateries are equally committed to the cause. Burma Burma and The Flaming Bowl offer stir-fries, creative salads, and tofu. Cafés such as Aldo Café, Out and Beyond, Glenburn Café, and Sienna Store and Café pour plant-milk chai and coffee. The Daily serves vegan cakes and ice creams, Oven to Plate is a fully vegan cloud bakery, and Vegan Daily even supplies mock seafood so you can produce a compassionate maacher jhol without confusing your fish-loving relatives. Add to that Vegan World, Eastern India’s first vegan food distribution company, and you have an ecosystem where being vegan is not a diet but a way of life.

What Is Aloo Posto?

Which brings us, quite naturally and Kolkata-ishly, to Aloo Posto. Aloo Posto is one of those rare dishes that manages to look tranquil and taste profound. It involves potatoes, white poppy seeds, mustard oil. Every Bengali household will swear their recipe is the true one, and they are all correct, because Aloo Posto is more philosophy than formula.

                                                   Aloo Posto is a classic Bengali dish (Getty Images)

Aloo Posto Recipe

(Serves 3–4)

Ingredients:

• 4 large potatoes, peeled and cut into medium cubes
• 4 tablespoons white poppy seeds (posto)
• 1-2 green chillies, slit or chopped
• ½ teaspoon turmeric powder
• 2 tablespoons mustard oil
• ½ teaspoon kalonji (nigella seeds/ kalo jeere)
• Salt to taste
• Water as needed
• A drizzle of raw mustard oil at the end for aroma
• A few extra green chillies for those who like their posto spicy

Method:

1. Place the poppy seeds in warm water for about 30 minutes. This softens the husk and allows for a smoother paste. Then grind the soaked seeds with a little water until you have a thick, grainy paste. Posto should retain a subtle texture.
2. Heat the mustard oil in a kadhai or deep pan until it shimmers. Bengali cooks will tell you to let it reach its “ghost-leaving-the-body” stage, but shimmering is good enough. Add the nigella seeds. They will crackle. Add the potatoes and sauté for 2-3 minutes. Add turmeric and salt. Stir as though you are coaxing the potatoes into a meaningful conversation.
3. Add the posto paste and green chillies. Mix well so that each potato cube is lovingly coated. Pour in just enough water to help the potatoes cook; a few tablespoons at a time. Aloo Posto must be soft but not swimming. Cover and cook on low heat for about 10-12 minutes, or until the potatoes yield easily to pressure but don’t collapse into mush.
4. Once done, uncover the pan and let any excess moisture evaporate. The posto should cling to the potatoes like a shawl in winter. Finish with a small drizzle of raw mustard oil if you enjoy the fragrance.

Serving Suggestions

Serve Aloo Posto with: Steamed rice (preferably warm, soft, and borderline emotional) and Dal.

Aloo Posto is a dish that fits beautifully into Kolkata’s new title as India’s Most Vegan-Friendly City of 2025. Because if there is anything the city excels at, it is reminding the world that thoughtful food doesn’t have to be loud. Sometimes it only needs potatoes, poppy seeds, mustard oil.

https://www.etvbharat.com/en/lifestyle/aloo-posto-recipe-food-world-vegan-month-kolkata-city-peta-award-enn25112902355