Which meat-free alternatives are best for your health?

From saga.co.uk

By Ruth Tierney

From tofu and tempeh to Quorn and pea protein, experts explain the pros and cons of today's most popular meat-free proteins 

So-called “vegan” meats are often low in saturated fat, high in fibre, and they’re good for the planet. However, most count as ultra processed foods, which doesn’t sound so healthy. It’s thought recent concerns over UPFs is behind the £23 million fall in sales of plant-based proteins.

So what’s the truth? While there is no denying that plant-based meat substitutes are processed, this doesn’t automatically make them unhealthy.

“Ultra-processing is a nuanced term – biscuits, crisps and ready meals fall into this category, and all contain high saturated fat, sugar and salt,” says dietitian Louise Symington. “While vegan meat is quite heavily manufactured and may contain stabilisers or emulsifiers, the mince and chunk versions are usually low in fat and sugar, making them a healthy choice.”

Professor Christopher Bryant, executive director of Bryant Research and a fellow at the University of Bath, agrees: “‘Natural equals healthy’ is a rule of thumb that feels intuitive to people, but it doesn’t survive scrutiny. Red meat is natural, yet excess consumption is linked to heart disease, cancer and lowered life expectancy.”

Sometimes, ultra-processing can make food healthier, Prof Bryant points out. “The process of turning legumes, lentils and soya into vegan meat substitutes reduces their phytic acid content, which is desirable as phytic acid hampers the absorption of iron, calcium and zinc. Fortifying vegan products with minerals such as iron and B12 is also beneficial to our health.”

Many consumers of plant-based meat substitutes are younger, yet it’s those over 50 who would probably benefit most from adding them to their diet, says Symington. “Vegan meats are a good option for anyone worried about diabetes or heart disease as they’re generally low in saturated fat,” she explains. “And plant-based alternatives shine in their high-fibre content compared to zero fibre in meat. Most of us aren’t getting the recommended 30g a day, but it’s so important as you age, transforming everything from sluggish digestion to immunity levels, thanks to its ability to boost good gut bacteria.”

Symington does have one caveat, though: “If you have high blood pressure, do check the salt content as some products can be higher in sodium than their meat equivalents.”

How healthy are these four plant-based meats?

Tofu (also called bean curd)

What is it? Tofu is made by curdling, pressing and setting soy milk into a block.

Health benefits: “Soya in the form of tofu, and tempeh [also used in hydrated vegetable protein], is a complete protein with unusually high amounts of all nine essential amino acids. It really competes on the protein scales with animal products,” says Professor Bryant. Essential amino acids are necessary for muscle repair, brain function and immunity.

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Tofu could be beneficial for older adults due to its high content of compounds called isoflavones. A study by Chinese scientists found that higher intake of tofu and isoflavones was associated with a lower risk of cardiovascular disease.

Isoflavones have also been found to prevent osteoporosis-related bone density loss. For extra bone protection, buy calcium-set tofu, adds Symington: “Look for calcium sulphate or calcium chloride in the ingredients, also called firming agents 516 and 509.” A 100g serving of tofu contains 405mg of calcium, which is 40% of your daily needs.

• Calories (all per 100g): 118 kcal
• Fat: 7.1g
• Saturated fat: 1.2g
• Protein: 13g
• Fibre: 1.9g

Serving suggestion: A staple in Asian dishes, it works in stir fries, where seasoning disguises its neutral flavour.

Tempeh

What is it? Less processed than tofu, tempeh is made from whole soybeans that have been fermented then shaped into a block.

Health benefits: The most nutrient-dense of the meat alternatives, tempeh contains more calories than tofu but on average it has double the amount of protein and significantly more fibre.

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Its real superpower lies in the fermentation, which increases the diversity of the gut microbiome. A study by Polish scientists found that tempeh encouraged the growth of healthy bacteria in the digestive tract, including lactobacillus, a probiotic that supports the immune system, relieves gut issues such as bloating, and promotes urinary tract health. According to Malaysian research, the fermentation process in tempeh also raises the levels of nutrients of the raw soybeans and enhances their absorption, particularly vitamins B2, B12 and the neurotransmitter GABA, which can improve memory.

• Calories (all per 100g): 173 kcal
• Fat: 8g
• Saturated fat: 1.5g
• Protein: 22g
• Fibre: 6.7g

Serving suggestion: Its chewy texture is an acquired taste, but it works well in Indonesian curries (where tempeh originated).

Mycoprotein

What is it? Used in Quorn products, mycoprotein is made from the fermentation of a type of fungus found in the soil. It may sound unappealing, but Quorn is the most meat-like substitute in taste and texture.

Health benefits: Created in 1985, Quorn’s health credentials are the most researched of the meat alternatives. A recent study by the University of Exeter found that participants who ate 180g of Quorn products daily (equivalent to two servings of Quorn mince) had a 10% drop in LDL (bad cholesterol) after four weeks compared to those eating red and processed meat.

Another study by Northumbria University found that swapping red and processed meat for Quorn led to a big reduction in intestinal genotoxins (chemicals that can cause bowel cancer), and to a significant increase in good gut bacteria. Scientists at the university are currently studying how the gut uses soluble and insoluble fibres in Quorn to boost the immune system.

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Introduce it to your diet slowly, says Symington. “Some people have digestive issues when trying mycoprotein as their gut bacteria goes crazy fermenting the fibre,” she explains. “Your body does get used to it, but it can be an irritant to people with IBS.” Also worth noting, standard Quorn products are not vegan as they contain an egg binder, but there is Vegan Quorn.

• Calories (based on 100g Quorn Pieces): 97 kcals
• Fat: 1.6g
• Saturated fat: 0.3g
• Protein: 14g
• Fibre: 5g

Serving suggestion: You can substitute most meat products with Quorn’s faux products, from minimally processed Quorn pieces (just three ingredients) to Veggie Ham Slices.

Pea protein

What is it? Extracted from yellow split peas, this is a relatively new protein used by brands such as Beyond Meat in their mince, burgers etc.

Health benefits: One of the best tolerated veggie proteins, it is naturally wheat-free, gluten-free, and soy-free. Its USP is its hefty iron content – it contains more of the mineral than red meat (and all other plant-based meats), according to a new study by scientists in the Netherlands.

Researchers found 3.32g of iron per 100g of pea-based meat, compared to 1.9g in beef. While it’s more difficult for the body to absorb non-heme iron (from plants) than heme iron (from meat), taking vitamin C at the same time helps – pea-based meat is high in vitamin C. However, it is generally high in fat, including saturated fat, likely due to the oils added (often coconut or sunflower) for a “juicy” meat texture.

• Calories (all per 100g): 221 kcal
• Fat: 14.7g
• Saturated fat: 5.8g
• Protein: 15.9g
• Fibre: 4.1g

Serving suggestion: British brand Squeaky Bean uses pea protein in its products. Its Chargrilled Cajun Mini Fillets are great in a salad wrap.

How healthy is jackfruit?

Jackfruit is a popular pulled pork substitute, but our experts don’t rate it as a meat replacement. “Although all plants contain some protein, jackfruit is not a great source of it (just 1-2g per 100g). The clue is in the name – it is a fruit after all,” says Dr Justine Butler, head of research at vegan charity Viva! “Its main benefits are that it is low in fat and provides some vitamins, which can contribute to a balanced diet. Just remember to serve protein-rich foods alongside.”

https://www.saga.co.uk/magazine/health-and-wellbeing/meat-free-alternatives-best-for-health

Vegan Meat Brands Changing the Game at Grocery Stores Everywhere

From peta.org

The vegan revolution is a full-scale food industry. Across grocery aisles, fast-food chains, and fine dining menus, vegan meat brands are redefining what sustainable, compassionate eating can look and taste like. From juicy burgers to crispy “chicken” and deli slices, these leading vegan companies are proving that you can enjoy the same familiar flavours and textures—without any animal flesh.

JUST Meat

After changing the breakfast game with its wildly popular hen-friendly egg, Eat Just—named PETA’s 2025 Company of the Year—expanded its vegan line-up with Just Meat. The frozen, shredded vegan chicken comes in bold flavours like Original, Sesame Ginger, Buffalo, and Chili Lime, making it an easy addition to tacos and grain bowls, wraps, salads, and stir-fries. This vegan chicken contains zero cholesterol and animal suffering. Just Meat’s chicken delivers on texture and taste—without harming a single feathered friend. Shoppers can grab it at major retailers, including Walmart, Sprouts, Albertsons, United, and Stop & Shop. 

Beyond Meat

Innovative company Beyond Meat is single-handedly changing the vegan meat game. What’s its secret? Its mouthwatering products are made with non-GMO, gluten-free pea protein. After the sensation of the “bloody” Beyond Burger, the brand launched several other products and formed partnerships with popular chains. Now you can find Beyond Meat’s vegan ground beef, sausages, meatballs, and chicken at grocery stores nationwide. Beyond Steak is great in stir-fries, salads, tacos, fajitas, and other dishes.

Daring Foods

Another standout brand shaking up the vegan chicken space is Daring Foods, known for its simple-ingredient meatless chicken pieces in flavours including Original, Original Breaded, Lemon & Herb, and Cajun. The fast-rising company has also attracted major celebrity backing—Canadian rapper Drake joined one of its investment rounds as the brand continues expanding into more grocery stores nationwide. Daring products are already available at retailers such as Sprouts, Kroger, and Costco.

Chunk Foods

Chunk Foods is bringing seriously next-level innovation to the vegan meat world with products that mimic the taste, texture, look, and even the cooking experience of meat—without killing any animals. Packed with fibre and protein and flavoured with natural ingredients, Chunk’s cuts are juicy, tender, savoury, and designed to be cooked just the way you like them, from medium rare to well done. Using groundbreaking fermentation technology and natural ingredients like beet juice for that realistic “meaty” look, the brand creates whole-cut vegan meats without preservatives, binders, thickeners, or additives. Whether you’re firing up the grill with the Chunk Steak, piling tacos high with Chunk Pulled, or slicing into the ultra-hearty Chunk Slab, these satisfying cuts are a compassionate cuisine staple. Check Chunk’s store locator to see where you can find their products.

Juicy Marbles

Juicy Marbles is quickly becoming one of the biggest breakout stars in the vegan meat world thanks to its incredibly realistic whole-cut steaks that look, cook, and taste shockingly close to animal-based meat. Packed with protein and rich, savoury flavour, the brand’s Whole-Cut Loin and Thick-Cut Filet are tender, juicy, and beautifully marbled for that classic steakhouse experience—minus the animals. Whether seared in a pan or sliced into a fancy dinner spread, these plant-based cuts bring serious wow factor to the table.

Oshi

Help save the oceans and the animals who live in them with delicious and compassionate vegan salmon from Oshi. These tasty whole-cut fillets, which are fuelled by plant-based omega-3 fatty acids, are healthy and animal-friendly.

Tofurky

Founded in 1980, Tofurky quickly became famous for its holiday roasts, but it’s known for many other delectable vegan products as well, including deli slices, sausages, steak bites, pepp’roni and more.

Beleaf

Beleaf is a revolutionary, award-winning company whose innovative vegan meats are favourites among both home and restaurant chefs. This family-owned business prioritizes sustainability and animal well-being in creating its products, including the standout plant-based bacon. The crispy, smoky slices make for a great addition to breakfast dishes, sandwiches, salads, pasta, and more.

Vegan Meat Standouts From Major Brands

These aren’t vegan companies, but they offer tasty animal-friendly meat options.

Trader Joe’s Soy Chorizo

These Mexican-inspired sausages are seasoned with smoky paprika, garlic, chili, and warming spices that give them that bold, savoury kick. They’re rich, crumbly, and a little spicy, making them perfect for tacos, breakfast hashes, or anything that needs a punch of flavour.

Dr. Praeger’s Burgers

Dr. Praeger’s veggie-based burgers have been a hit since they launched in 1994, and the brand has since expanded to offer a delicious variety of vegan meat items. From the smoky, hearty Grillhouse Burger to the juicy Perfect Burger and the retro-inspired All-American Drive-Thru Burger, each one delivers that familiar savoury bite and comfort-food flavour you know and love.

MorningStar Farms® Juicy Steakhouse Style

MorningStar’s Juicy Steakhouse Style quarter-pound burgers are all about that classic steakhouse experience—thick, savoury, and a satisfyingly juicy bite in every mouthful. Made with 100% plant protein, they deliver big backyard-barbecue energy and nostalgic burger-night flavour.

The Meat of the Issue

It’s simple: Every animal is someone. Cows establish deep, lifelong bonds and mourn for their lost loved ones. Mother hens sing to their chicks before they hatch. Pigs love to play and cuddle. Fish create artworks to woo potential mates. These individuals can feel pain, joy, and fear—and they value their lives just as much as we value ours.

Going vegan doesn’t just help them. It’s the best thing you can do for the planet and for your own health, too.

https://www.peta.org/lifestyle/food/meat-replacements/?id=559&pl=86_15_0

Netherlands: Is this the game changer in vegan food that meat eaters will go wild for?

From favorflav.com

By Sharon van Lokhorst 

Roughly speaking, there are two types of vegans and vegetarians: people who have no desire whatsoever for a meaty meat substitute, and people who no longer eat meat but don’t (always) want to miss out on the meat experience. I have good news for the latter group: Future Farm’s ‘plant-based meat’ is now also available in the Netherlands. 

The Vegetarian Butcher and Beyond Meat have gained a formidable competitor: Future Farm wants to conquer the world with exact meat replicas in terms of texture and flavour, but made from plants. No animal suffering, less CO2 emissions: I’m hugely in favour. The plant-based products, including the flagship burger that conquered Brazil in a short time, are known for their good quality; the products are available at Marqt, among others.

More than 2 million burgers

The main ingredients in Future Farm’s meat substitutes are peas, soy, chickpeas and beetroot powder to mimic the colour of meat. For people who do enjoy meat and its characteristic texture and flavour, it’s an absolute must-try. I tried the minced meatballs—and they did not disappoint: this really is a meat experience from here to Brazil.

You pay €3.89 for two burgers

Deliciously juicy

The meaty texture, which is barely distinguishable from real meat, is particularly striking. This really is an excellent meat substitute, without compromising on flavour, texture or juiciness. Future Farm therefore focuses mainly on meat eaters and flexitarians, less so on vegans. The fact that the products are a hit in meat-loving Brazil (after the US, people here eat the most meat in the world) is evident from the fact that Future Farm sold more than 2 million (!) burgers there in its first eight months.

Transparency in the (meat) production chain

Founder Marcos Leta is now setting his sights on Europe: “The Netherlands is the first market we are entering in Europe, but it certainly won’t be the last. We firmly believe that Future Farm will become just as successful here as it is in South America. Especially now that corona has increased pressure for greater transparency in the (meat) production chain and the way meat-processing factories operate is under scrutiny. Demand for sustainable and flavourful alternatives will only increase. I expect that in twenty years we will consume almost no meat at all.”

https://favorflav.com/en/new/is-this-the-game-changer-in-vegan-food-that-meat-eaters-will-go-wild-for/

Scientists tested 212 plant-based meat alternatives. Every one contained fungal toxins

From sciencedaily.com

Hundreds of popular vegan and vegetarian foods may contain an unwanted extra ingredient: toxins naturally produced by fungi

A large survey of plant-based foods and beverages sold in the UK has found that mycotoxins, toxic compounds naturally produced by fungi, are widespread across vegetarian and vegan products.

Researchers analysed 212 plant-based meat alternatives (PMBAs) and plant-based beverages (PBBs) purchased from UK stores. Every product tested contained at least one of 19 mycotoxins, and some contained several.

The study was led by the University of Parma in Italy and co-authored by Cranfield University. Researchers examined a wide range of products commonly available to UK shoppers, including burgers, vegetarian chicken pieces, vegan sausages, and oat, almond and soy-based milks.

                    Scientists found fungal toxins in every one of 212 plant-based foods and drinks tested. Credit: Shutterstock

Why Mycotoxins Appear in Plant-Based Foods

Mycotoxins can be especially common in plant-based products because many of their ingredients, including grains, legumes and seeds, may be exposed to mould while they are being grown or stored.

Despite the widespread detection of mycotoxins, the levels measured in the UK products remained below recommended EU guideline levels. The researchers said this reflects the high quality standards maintained by the UK food industry.

Long-Term Exposure Could Still Matter

The concern is not necessarily the amount present in a single product. Previous research studies have indicated that repeated exposure to small amounts of mycotoxins can add up over time and may eventually create health concerns.

Eating individual plant-based products is therefore unlikely to cause problems on its own. However, the researchers say that a diet based entirely on plant foods could increase cumulative exposure to mycotoxins if that exposure is not properly managed. In severe cases, mycotoxin exposure has been associated with liver and kidney damage, suppression of the immune system, and cancer.

The findings provide new data that can be used to estimate dietary exposure and improve risk assessments for consumers in the UK.

Experts Call for Better Monitoring

Andrea Patriarca, Senior Lecturer in Mycology at Cranfield University, said:

"Mycotoxins occur naturally in foods and cannot be completely avoided. As consumers, we should not be frightened or deterred from enjoying a variety of products.

"However, a significant concern arises when new foods enter the market, as there are currently no established regulations to monitor mycotoxins. We collaborate closely with various sectors in the food industry, from farmers to food companies, to help implement effective mycotoxin management integrated within food safety standards. The data from our research helps food safety organisations in assessing risks, particularly in complex multi-ingredient products.

"We are currently collaborating with the University of Parma to evaluate the risks faced by the population based on different dietary habits. Our aim is to advise policymakers and raise awareness among vulnerable consumers."

The full research paper, "Mycotoxin contamination in plant-based beverages and meat alternatives: A survey of the UK market," is published in Food Control.

This work was carried out under the Horizon Europe FunShield4Med project (HORIZON-WIDERA-2021-ACCESS-03) Grant Agreement No 101079173 funded by the European Union.

https://www.sciencedaily.com/releases/2026/08/260828005216.htm

 

Everyone Says 'Plant-Based Eating' Is Over — The Data Says Otherwise

From foodandwine.com

By Eve Turow-Paul 

Between the MAHA movement and proteinmaxxing, it might seem like we’re eating less plants, but the data says otherwise 

In the middle of “MAHAspital,” a now-infamous Saturday Night Live skit, a doctor learns that a patient on life support is vegan. He pulls the plug. As she flatlines, the doctor shrugs and says, “Nothing we could do.” Cue the laugh track. This 10-second clip sums up the current attitude toward plant-based eating. Just a few years ago, people were lining up around the block to try KFC’s Beyond Fried Chicken, and the term “plant-based” was inescapable.

Now, it seems like everyone has a cousin who used to be vegan but can’t help but eat meat again, and the number of Americans who identify strictly as vegetarian and vegan is the lowest since Gallup began tracking it. Google searches for “protein” — a term most often associated with meat in the American psyche, according to an IFIC assessment — hit an all-time high in the spring of this year. Meanwhile, the USDA released an inverted food pyramid placing meat and full-fat dairy at the top, and a “boy kibble” trend encouraged people to eat sautéed ground beef with rice three times a day on TikTok. 

You’d be forgiven for thinking that plant-based eating is dead, and that all your friends, family, and favourite influencers are tossing T-bones and half-and-half into their shopping carts. The thing is, you’d probably be wrong.

                                                                                         Credit:  Anastasiya Mihailovna / Getty Images

Protein is everything, meat isn’t

I have been tracking food trends for the better part of the last 15 years, most recently as the founder and executive director of BITE: Building Impact Through Eaters. Over time, it has become harder, not easier, to get a sense of what Americans are actually eating. Most social media algorithms are no longer built to show us what our friends are posting. Instead, we get fed posts by those whose opinions garner the most eyeballs and “likes,” which tend to be the most extreme. Right now, that means raw liver and ground beef breakfasts.

And if you just look at dollars, it indeed looks like beef has taken over American diets, but the data is somewhat misleading: Beef is much more expensive now than it was a year ago. In actual volume, pounds of fresh beef sold rose just over 4% in 2025. Is that significant? For sure. Is it transformational? Nope. For comparison, the volume of peaches sold was up 23.5%, and organic produce — which includes both fruits and vegetables — grew 5% in volume in 2025.

Earlier this year, to explore some of these disparities, BITE looked into the protein trend. We analysed social media influencers and the topics they write about, and what we saw was pretty striking. People are preoccupied with protein, not necessarily meat. In fact, we saw that the vast majority of Americans didn’t have strong feelings about getting their protein from meat versus plants; they’re open to it all. They might think of meat first, but when presented with other solutions to hit their protein goal — spirulina! moringa! chickpeas! — they’re all ears. Well, almost.

Less fake meat, more beans

Alternative meat products, like Beyond and Impossible, have very clearly fallen out of favour with the American public. Beyond Meat’s revenue has been sliding for four straight years, down nearly 40% from its 2021 peak, and its stock spent most of last year trading for less than a drugstore candy bar.

In the last three years, the Make America Healthy Again (MAHA) movement has put “ultraprocessed foods” — or UPFs — into mainstream vocabulary. It is a term that many now associate with the meat alternatives that ferment, extrude, and mix plant ingredients to form an end product that convincingly mimics meat but is cooked up in a lab.

But despite the decline in alt-meat sales, the broader “plant protein” segment is actually expanding. 

                 

            The data shows that Americans are eating fewer plant-based burgers and more tofu.   bhofack2 / Getty Images

Sales of plant-based creamers and yogurt continue to climb, according to the Good Food Institute, and the category with the largest gains is a completely unexpected one: tofu. Sales of unseasoned plain tofu grew by a whopping 10% in 2024, notes the Plant Based Foods Association.

Then, of course, there are actual plants. The 2025 Plant-Forward Opportunity Report, run by food service market research firm Datassential with contributions from partners including BITE, found that far more Americans planned to order more meals with beans, lentils, and/or legumes than with plant-based meat alternatives.

“Plant-based 1.0 failed, in my opinion, because it was too engineered and anonymous,” says Kevin Ryan, CEO of Malachite Strategy & Research. “Plant-based 2.0 is about making the plant the recognizable trust element.” In other words, people will just take the plants as they are. 

I would agree, and have another theory to go alongside it. 

Gen Z is rejecting labels

The plant-based movement was led by the millennial generation, the generation I belong to, and whose food habits I’ve written about extensively. Our age group served as guinea pigs for the digital age. Encouraged to build countless online profiles, we grew up in an era of identity labels, often attached to our food choices. It became commonplace to read someone’s profile and see something along the lines of, “I’m Trevor, a Paleo rock-climber from Denver,” or, “I’m Suzanne, a vegan bookstore owner from Ojai.”

We categorized ourselves with endless virtue signals performed through posts, profile descriptions, and yes, our food. The 2010s were the heyday of avocado toast, kale salads, and cronuts, and each post alerted followers to something about us: I’m trendy, I’m wealthy, I’m creative.

In the last decade, many studies have documented that anxiety and depression have worsened, both among millennials and Gen Z. Groceries have become more expensive, housing more elusive, the political climate more ominous, and the atmospheric climate less predictable. And many have become too burnt out to continue the performance.

Now, Gen Z is rejecting labels, be it around politics, gender, or diet. But the rejection of the “plant-based” labels does not equate to the rejection of plants. People just aren’t willing to keep boxing themselves in. 

Shakshuka’s popularity on menus shows an interest in meat-free mains that don’t necessarily market themselves as plant-based.   rudisill / Getty Images

Vegetables are no longer on the side. The most significant shift in plant-rich eating is “the rejection of the idea that you have to give anything up,” says Huy Do, a trendologist at Datassential. People are done with sacrifice; they want something that ticks all the boxes — something that’s affordable, healthy, indulgent, and comforting all at once, and that comes without an identity to perform. This may be why plant-based dairy has escaped the alt-meat downfall; drinking soy or oat milks has never meant you had to don the vegan hat.

The latest data — and menus — reflect this rejection of traditional labels. 

In the yet-to-be-released 2026 Plant-Forward Opportunity Report, Datassential and collaborators found that nearly 60% of Americans are interested in trying more dishes in which whole plant proteins play a bigger role than meat; almost the same number are open to reducing how much meat they eat in some meals, even if not all. The percent of Americans looking to “order more naturally plant-based dishes (chana masala, falafel, etc.)” is up 9 points as well from 2024. Dishes like shakshuka, esquites, and gobi manchurian (a fried cauliflower appetizer) are popping up on menus across the country in response to this demand for plant-rich dishes.

Putting the emphasis on plant proteins represents a significant evolution in food culture — a departure from the haute cuisine movement of French cooking that placed beef, chicken, and fish at the centre of the plate and labelled vegetables as “accompaniments.”

Ironically, the shift away from absolutist labels “creates a more hospitable environment for genuinely plant-rich eating than the sacrifice-and-substitution model ever did,” says Do. According to BITE’s own research, the shift toward eating more whole foods is happening among people who would never call themselves “plant-based”: carnivores, keto-dieters, and MAHA advocates alike.  

Which brings us back to that doctor pulling the plug. The labels that used to come with plant-based eating are — without question — subsiding. That’s the version of plant-based that actually died. What’s alive and well is dal on a Tuesday because it sounds good, not because it says anything about you. It’s a tofu scramble because you want to amp up your morning protein and fibre intake. It’s beans because beans are $4 a pound, and you want to make something your nana used to feed you. The data backs this up again and again: People aren’t done with plants. They’re done being asked to wave a flag of identity politics just to be allowed to eat them.

https://www.foodandwine.com/is-plant-based-dead-12019678

Future Food Quick Bites: Beyond Meat x Taco Bell, Crowdfunding Galore & Marigold Protein

From greenqueen.com.hk

By Anay Mridul

New products and launches

Fast-food giant Taco Bell has teased a new partnership with vegan giant Beyond Meat to create a new plant-based protein that will be tested within this year. The chain said it chose the latter due to its track record of attracting young consumers. They previously tested a meat-free carne asada steak quesadilla and tacos offered at price parity.

Courtesy: Beyond Meat

US vitamins brand Perelel has launched Daily Resilience Complex, a new daily supplement featuring TurtleTree‘s precision-fermented lactoferrin ingredient, LF+. It isn’t vegan, however, since the powder also contains bovine collagen.

In time for grilling season, whole-food brand Actual Veggies has rolled out a 10-pack of its vegan black bean burger at most Costco locations across the US.

Likewise, whole-cut plant-based meat pioneer Chunk Foods has gained a listing at Whole Foods Market across the Northeast for its steak filet, pulled steak and a new Moroccan Cubes SKU with 19g of protein.

Speaking of vegan steak, Dutch start-up Rival Foods‘s clean-label alternative has landed in its home country. The pulled beef is available in 2kg packs for foodservice operators on InstockMarket, and contains 31g of protein per 100g.

Courtesy: Jay&Joy

Weeks after securing $2.3M in fresh funding, French vegan cheesemaker Jay&Joy has expanded its footprint through a listing at 400 new points of sale at German organic retailer Denns BioMarkt.

Fellow French company La Vie‘s plant-based ham, sandwiches and snacks are now being stocked at 180 TotalEnergies service stations across the country.

In more good news for France’s plant-based shoppers, a new fully vegan grocery store, Herbivores, has opened on Lyon’s Rue Pasteur street.

Singaporean bean-free start-up Prefer has brought its coffee alternative to Japan, launching an iced black coffee using its PreferRoast ingredient in collaboration with Tokyu Land, a member of local conglomerate Tokyu Group.

And in the UK, Shicken Foods has launched plant-based kofta kebabs into Costco stores. They feature 21g of protein per serving and are high in fibre.

Company and finance updates

Swedish pea milk start-up Sproud has achieved its lowest-ever average carbon footprint, reducing its emissions by 11.45% to reach 0.301kg of CO2e per litre of product. Moreover, annual sales hit a new record, growing by 28% to reach 74.9 million kronor ($8.1M), with volumes up by 33%.

Courtesy: Sproud

Californian cultivated seafood start-up Finless Foods has opened a crowdfunding campaign on Republic, with a goal of securing $75,000. It has already entered the pre-market consultation process with the US Food and Drug Administration for its cultivated tuna, with approval expected in 2027.

Weeks after receiving $700,000 in seed funding, Danish mycelium meat maker Tempty Foods has kicked off a crowd investment round on Republic. It has already landed nearly all of its €355,000 ($415,000) target.

Courtesy: Tempty Foods

In more investment news, British eco material player Ponda has also launched a crowdfunding effort on Republic with the aim of raising €230,000 ($270,000) to build out its capacity and expand production of BioPuff, a bulrush-based alternative to goose down and polyester fibres.

Speaking of eco materials, Australia’s Uluu has moved into a new industrial facility in Henderson, Western Australia, which will allow it to scale up production of its seaweed-derived bioplastics. This follows a $10.5M investment round in November.

US industrial biotech start-up Fermeate has raised $2M in seed funding to advance its optogenetic control tech for precision-fermented products and accelerate price parity for them.

Belgian beanless coffee start-up Koppie has reached a major milestone in its scale-up efforts, producing 12 tonnes of its fermentation-derived alternative.

Climate advocacy group Madre Brava has closed its Thailand programme, according to its former director.

Policy, research and awards

Dutch start-up NoPalm Ingredients – which makes palm oil alternatives from food waste, yeast and fermentation – has been named as one of the four finalists of the 2026 Food Planet Prize.

Catering giant Sodexo has become the first employee restaurant chain in Poland to monitor the share of plant-based proteins on offer, with analysis using the Protein Tracker tool revealing that 30% of its 2024-25 protein portfolio was sourced from plants.

Two new studies by the Physicians Committee for Responsible Medicine show that low-fat plant-based diets cut greenhouse gas emissions by 55-57% and cumulative energy demand by 44-55%.

Courtesy: ACS Food Science & Technology

A study led by scientists at the University of Georgia suggests that dried marigold flowers – 40% of which end up wasted – show potential as a sustainable plant protein source, exhibiting high levels of glutamic and aspartic acids, greater heat stability than peas and chickpeas, and excellent emulsifying capacity.

Researchers at the University of Warwick have published the results of their meta-analysis of clinical trials involving 541 participants, finding that plant-based eaters were associated with significantly lower levels of C-reactive protein – a widely used marker of systemic inflammation – than omnivores.

Courtesy: Veganuary

Finally, in Veganuary‘s 2026 participant survey, a third (32%) of those who weren’t vegan before said they planned to continue following a plant-based diet after the monthlong campaign, while 79% intended to halve their intake of animal products.

https://www.greenqueen.com.hk/future-food-quick-bites-beyond-meat-taco-bell-crowdfunding-marigold-protein/