‘Keen bean’ British shoppers are ditching fake meat for beans, according to recent data

From veganfoodandliving.com

British consumers are swapping ultra-processed fake meats for whole plant foods like lentils, beans and tempeh to cut costs and boost health

Photo © sergeyryzhov/iStock

Brits are turning their backs on heavily processed fake meats and embracing humble legumes, driving a significant change in UK eating habits. This is demonstrated in data from NielsenIQ, analysed by climate advocacy group Madre Brava.

According to the group’s Britain Backs Beans report, vegan imitation meat products saw a 4.3 per cent reduction in sales for the first half of this year, compared with the same period in 2025.

But this doesn’t mean that interest in plant-based foods is declining overall. In fact, the data also showed a growing appetite for nutrient-dense, whole ingredients, with sales of whole plant proteins, including beans, pulses, tofu, and tempeh, growing by 7.3 per cent in volume during the first half of 2026.

Lentils saw the biggest leap for dried legumes with a 23 per cent increase in unit sales, while canned and jarred butter beans saw an impressive 30.3 per cent jump.

Household budgets are thought to play a role in this change as plant proteins remain a cost-effective option over meat, especially when it comes to dried or canned legumes.

The report showed that UK shoppers bought more of nearly every kind of bean this year. Source: NielsenIQ/Madre Brava

Why UK shoppers are swapping fake meat for whole plant foods

It’s not just about price; the urge to cut down on ultra-processed foods (UPFs) also contributed to the 4.3 per cent drop in volume sales for imitation meats (those made from textured wheat, pea, or soy protein).

While shoppers are increasingly seeking out clean labels and natural ingredients, this hasn’t left all name-brand vegan products in the dust. Mycoprotein brand Quorn bucked the trend, seeing unit sales rise by 2.4 per cent following targeted reformulations to remove additives from its range.

Meanwhile, gourmet brands like the Bold Bean Co have bolstered the reputation of the humble bean, driving a 30.3 per cent increase in canned and jarred butter bean sales.

“[We’re] on a mission to make people obsessed with beans,” said Bold Bean Co’s Head of Category + Strategic Projects, Beth Latham. She celebrated how the more premium bean products have “reshaped how consumers think about beans, proving they are delicious and can be the hero of a meal.”

By sharing hundreds of mouth-watering bean-centric recipes on social media, the brand has inspired a more positive perception of beans. And it appears to have paid off, with the brand reporting that one in three of its customers are new to the category.

Retailers driving the increase in UK bean sales

A total of 29 brands and supermarkets have stepped up to support the shift towards whole plant foods by joining the Food Foundation’s ‘Bang in Some Beans’ campaign.

Sainsbury’s, M&S, and Lidl are among the supermarkets that have made commitments through the scheme, pledging to actively promote legume consumption.

Speaking on the trend, Chloe MacKean, food business transformation manager at the Food Foundation, said: “We aren’t surprised to see the rise in bean sales. Beans are a triple win for health, sustainability and our wallets.

“They are a healthy and affordable protein source, high in fibre and emit far fewer greenhouse gas emissions than animal protein.”

Let legumes into your life with our best vegan bean recipes

https://www.veganfoodandliving.com/news/british-shoppers-ditch-fake-meat-uk-bean-sales/ 

You Can Turn Lentils Into Fake Meat With This Simple Method

From plantbasednews.org

A group of research scientists has used "freeze structuring" to transform the texture of legumes

You can turn lentils into a texturized protein similar to fake meat with a simple method that has been around for hundreds of years: directional freezing.

According to a new study, scientists have transformed various legumes into fibrous gels with a similar texture to meat by freezing them. The scientists’ research “unlocks” a new route to making affordable, nutrient-dense, texturized alternative proteins, both at home and at an industrial level, out of lentils and other whole foods.

Using directional freezing, or “freeze structuring,” the scientists were able to turn lentils, peas, and beans into a fibrous, versatile, meat-like alternative protein.

The method they used involves soaking legumes and blending them to create a fine, uniform purée, then heating this at 90°C to create a gel. That gel is then frozen from one side using a mould that is insulated on all sides except one, which causes parallel ice crystals to form in the same direction. When thawed, the ice melts, but the directional, fibrous structure formed by the crystals remains.

Scientists from the Institute of Food, Nutrition, and Health at ETH Zürich, Switzerland, carried out the research, which was published in npj Science of Food. Patrick Rühs, professor of food structure engineering at ETH, led the research. 

Rühs said, “During chewing, a directional, fibrous structure provides a distinctive bite that is familiar to – and enjoyed by – many people from meat or fish. In meat and fish, this structure is formed by the directional arrangement of muscle fibres.”

‘This method is so simple that it can be performed easily by anyone in a household kitchen’

ETH ZürichFreeze structuring, or “directional freezing,” gives the legume-based gel a “fibrous structure,” like meat

Using the same freezing method with different legumes facilitates unique textures, and these can be combined to cultivate a desirable mouthfeel. For example, the researchers found that red lentils, black lentils, and mung beans created particularly strong and stable fibres, while soybeans and black beans resulted in softer fibres.

Andrea Bach, a PhD student in Food Structure Engineering who also worked on the research, said, “Our method works with legume species that together account for 96 percent of legume production worldwide.” She added, “The new method is so simple that it can be performed easily by anyone in a household kitchen.”

Water and a freezer are the only tools required for the process.

Kōri tofu, Quorn, and the power of legumes

Plant BaesBoiling and chilling a soaked, blended red lentil puree can turn the versatile legumes into a smooth, tofu-like alternative protein

While using Rühs’s freeze structuring on legumes to create a desirable texture is still emerging, companies like Quorn have used similar techniques to create fibrous meat alternatives. The process has roots in Japan’s kōri tofu, a freeze-dried ingredient first mentioned in the mid-1500s as a shelf-stable, light, and nutritious protein, and there are also countless different recipes for “lentil tofu,” most of which involve boiling, then chilling, the soaked, blended lentils instead of freezing them for a uniform texture.

In the UK, a group of researchers is currently investigating whether beans, peas, and lentils, all of which are cheap, nutritious, and sustainable, could help to preserve British farming amid environmental issues, the climate crisis, and global instability. 

https://plantbasednews.org/news/alternative-protein/turn-lentils-into-fake-meat-method/

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.

Getty

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.

Getty

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.

Getty

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/