‘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/ 

US adults who ate more plants and less meat showed slower biological aging without going vegan

From health.yahoo.com

You don't need to go vegan to see meaningful health benefits from eating more plants.

A new study found that U.S. adults who ate more plant foods and less meat showed signs of slower biological aging, suggesting that even moderate dietary shifts could make a difference over time.

Here's what to know

The authors wrote in the study, published in the peer-reviewed journal Aging, that eating more plant foods, especially healthy ones, "may be a strategy to slow aging."

The researchers used two large U.S. government datasets to test whether the diets people actually follow aligned with differences in DNA methylation, a marker commonly used to estimate biological age.

After screening the datasets, the analysis covered 2,810 people from the Atherosclerosis Risk in Communities Study and 2,056 from the National Health and Nutrition Examination Survey, with average ages of 57 and 63.

To compare eating patterns, the team used four plant-forward diet indexes that favored plant foods and penalized animal products. Among the aging measures they examined, the strongest association appeared with GrimAge2, which estimates age and is linked to disease and mortality risk.

In the study, the researchers concluded that "Overall, plant-based diets, pro-vegetarian diets, and healthy plant-based diets were associated with slower GrimAge2, possibly reflecting the role of these dietary patterns on healthy aging."

Photo Credit: iStock

More background

The results were not the same across all kinds of plant-based foods.

Patterns built around refined grains, potatoes, fruit juice, sweets, and sugar-sweetened beverages were not tied to slower aging in the same way. In the survey data, sugar-sweetened drinks were individually associated with faster aging.

Whole grains showed the steadiest favourable association, corresponding with slower GrimAge2 in both datasets. In the survey sample, fruits and vegetables were also linked to benefits, while in the community cohort, animal fat pointed in the opposite direction.

Rather than testing a tightly managed diet for a short period, the study captured how people ate in everyday life.

What can be done?

A total diet overhaul may not be necessary to make healthier changes. Shifting meals toward whole grains, fruits, vegetables, legumes, and other minimally processed plant foods could matter more than simply cutting out animal products while still relying on soda, chips, and sweets.

The cost of obtaining healthy foods is often a concern, but a randomized crossover study by the Physicians Committee for Responsible Medicine reported that a low-fat vegan diet lowered daily food costs by 19% compared with a standard American diet, according to Earth.com. That comes to about $1.80 in savings a day, or about $650 over a year.

Where can I learn more?

These findings line up with other research suggesting that eating more plants and less meat can support long-term health, even without going fully vegan. The articles below explore that idea from a few angles, including life expectancy, mortality, lower-meat eating patterns, and newer plant-based products.

• Replacing a common animal-based food with plant protein could increase life expectancy.

• Following the planetary health diet was tied to substantial health advantages and lower mortality.

• Consumers can eat meat and dairy and still cut diet-related pollution substantially.

Read together, these articles suggest that small, repeatable food swaps can add up over time. They also reinforce the value of looking at overall eating patterns, not just one ingredient or food group.

https://health.yahoo.com/wellness/nutrition/healthy-eating/articles/us-adults-ate-more-plants-205900563.html 

Beans Lead UK’s Plant-Based Food Growth As Shoppers Shun Meat & Vegan Alternatives

From greenqueen.com.hk

Legumes, tofu and tempeh are driving the resurgence of the UK’s plant-based protein sector, with conventional and vegan meat falling out of favour due to health and price concerns.

As meat prices continue to climb and vegan alternatives suffer from the ultra-processed tag, whole-food and minimally processed plant proteins are surging in the UK.

Madre Brava’s analysis of NielsenIQ data shows that, in the first half of 2026, unit sales of beans, pulses, tofu and tempeh grew by 7.3% compared to the same period a year ago, with value sales also up by 10.1%.

Plant-based meat alternatives, however, continued their slide with a 4.3% decline in units and 2.7% in value, though there was respite for mycoprotein (whose unit sales increased by 2.7%) and vegetable-led analogues like sausages and pies (+24.6% from a small base).

It’s not just vegan alternatives that suffered – sales of conventional meat products dipped by 1.8% during this period, according to Madre Brava’s review of Euromonitor International figures.

“Shoppers are not abandoning plant proteins – they’re shifting toward simpler, higher-fibre foods, whose prices are rising more slowly than food inflation, widening the price gap with meat. This indicates that, while food inflation and affordability remain key factors, nutrition and health benefits are also driving purchasing decisions,” the report noted.

Growth across budget and premium bean categories

Courtesy: Madre Brava

Within the traditional plant protein category, retailers sold 16.7% more units of dried beans, peas and lentils, with similar increases for canned and jarred beans (6.4%), tofu (7.2%), and tempeh (71.5%).

Textured vegetable proteins made from soy, wheat or pea experienced an 11.7% reduction in unit sales, while baked beans saw a 4.2% drop. The latter came as Brits switched from individual to multi-pack purchases, while the overall reduction came from beans that contained sausages or other processed meats.

While standard baked bean options declined in value, organic versions grew by 9.7% in unit sales. “These exemplify consumer shifts more generally, as shoppers seek healthier products, budget savings, and the success of ‘premium beans’ at the higher end of the market,” Madre Brava said.

Courtesy: Bold Bean Co

Health may just be the top driver, considering that the bean category is expanding at both the budget and premium ends. For four of the six canned and jarred bean segments (including chickpeas and butter beans) that saw a hike in demand, the price per unit lifted faster than inflation, indicating that people are spending more on premium options in these categories.

Brits’ appetite for premium beans has been driven by the popularity of London-based Bold Bean Co, which has witnessed a year-on-year growth of 117% since its launch in 2021. Such has been its success, retailers have begun coming out with jarred beans under their own-label brands.

“The canned pulses category is undergoing a real transformation,” said Beth Latham, the brand’s head of category and strategic projects. “It was previously a dusty, highly commoditised aisle in the store that lacked innovation. However, over the last few years, the premium end of the category has reshaped how consumers think about beans, proving they are delicious and can be the hero of a meal.”

Chloe Mackean, food business transformation manager at the UK’s Food Foundation (whose Bang in Some Beans initiative aims to double national legume intake by 2028), said she wasn’t surprised to see beans’ ascendancy.

“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,” she pointed out. “But beans are also tasty, and it is thanks to brands like Bold Bean Co, who pepper social media with photos of delicious bean recipes, that have helped to change people’s perception.”

Oat milk dominates as supermarkets urged to embrace plant proteins

Moreover, the report looked at the performance of plant-based dairy, which decreased by just under 1% in unit sales but increased in value by 4.4%. Milk alternatives now account for 7% of the overall milk market, although sales flatlined in the first six months of 2026.

                                                                                                Courtesy: Madre Brava

Oat milk continues to dominate with a 2.7% hike in unit sales, just as nut milks sold 2.5% better too. But purchases of soy and rice milk fell by 8.4% and 9.4%, respectively. Meanwhile, the performance of plain vegan yoghurt and non-dairy cream improved by 1.1% and 0.4%, respectively, with declines for flavoured yoghurts (-4%) and cheese (-11.2%).

Plain yoghurt is sold in larger packs in the UK, so the shift is likely to be larger in volume than unit demand. “The switch is an indication that some consumers are prepared to pay for healthier products, as the price per unit rose 4.5% for flavoured yoghurts, which contain added sugar, and 8.1% for plain yoghurt, which is lower in sugar,” the report stated.

Madre Brava has been working with other groups to urge retailers to embrace plant proteins and to ensure they account for 30% of their protein sales by 2030. A recent report co-authored by the organisation found that this would achieve 64% of supermarkets’ supply chain emissions reduction targets, while saving money on climate measures.

Lidl blasted past its target to increase alternative meat and dairy sales by 400% by 2025, recording a 694% hike since 2020. It also rolled out 20 own-brand plant-based products to encourage more consumers to eat more such foods. Tesco, which missed its sales goal for meat alternatives last year, reported that the sector was “back in growth”, with sales of vegan mince up by nearly 25% and whole-food proteins by 12%.

And Sainsbury’s has launched a Full on Fibre label to highlight high-fibre products, which include fruits, vegetables and plant proteins like beans and tempeh, building on the fibremaxxing trend that has engulfed the food industry.

“The bounce back in plant-based sales shows consumers are choosing foods that are a win for their health, their budgets and can compete on taste,” said Madre Brava’s UK director, Sara Ayech.

“Supermarkets account for more than 80% of our calorie intake. They can help drive this trend by ensuring a growing range of products that are the most convenient and appealing options for flexitarian customers, who want to eat more plants to fulfil nutrition goals. Setting targets for increasing the mix of plant proteins can also help retailers meet healthy sales and sustainability targets.”

https://www.greenqueen.com.hk/uk-plant-based-food-sales-growth-beans-meat-alternatives-tofu/ 

Plant-Based Foods That Pack a Protein Punch

From health.clevelandclinic.org

You can get a good amount of protein from eating lentils, beans, tofu, grains, seeds and nuts 

When you think of protein, a big juicy steak or an omelette with bacon might come to mind. But protein doesn’t just come from animal-based foods. Many plants are high in protein, too.

So, if you’re thinking of going vegetarian or vegan — or just scaling back on your meat intake a few days a week — you can still get the nutrients you need from plant-based protein sources like legumes, grains and nuts.

Registered dietitian Julia Zumpano, RD, LD, shares more about which plant-based foods are good protein options and the simple ways to work them into your meals.

Best plant-based protein sources

Consider this: A diet rich with whole plant foods can get you on the right track to lowering your risk for many chronic illnesses and help you feel better overall.

“You can get enough protein if you eat an adequate number of calories from a variety of whole foods,” says Zumpano.

Try adding some of these plant-based foods to your meals to help you reach your protein goals.

Soy

Soy is considered a complete protein, meaning it provides all the amino acids your body needs but can’t make on its own. And soy comes in many forms, offering between 8 and 18 grams of protein per serving.

Options include:

• Edamame
• Soy milk
• Tempeh
• Tofu

Soy is a great source of fibre and contains B vitamins, iron and zinc, too.

“Tofu is so versatile that you can use it in place of meat in a recipe or even as a base for creamy desserts,” recommends Zumpano. “Tempeh’s firm but chewy texture makes it a superb addition to sandwiches and salads. Or crumble it to substitute for ground meat in recipes.”

Legumes

Just a half-cup of any bean variety packs 6 to 9 grams of protein, while a half-cup of cooked lentils adds about 12 grams of protein to your meal.

Options include:

• Black beans
• Black-eyed peas
• Brown lentils
• Cannellini beans
• Chickpeas
• Green lentils
• Green peas
• Kidney beans
• Navy beans
• Pinto beans
• Red lentils

Beans may also help lower cholesterol, while lentils may lower blood pressure. And both promote healthy gut bacteria, notes Zumpano.

“Try adding beans and lentils to soups, curries, tacos or salads,” she suggests.

Seeds

Most varieties of seeds contain about 7 to 8 grams of protein per ounce.

Options include:

• Chia seeds
• Flaxseeds
• Hemp seeds
• Pumpkin seeds
• Sesame seeds
• Sunflower seeds

Seeds also come with other benefits, including nutrients that support bone and brain health.

“Think about sprinkling your morning oatmeal with seeds,” says Zumpano. “Or try a protein- and fibre-packed chia seed pudding.”

Nuts

Many types of nuts range between 6 and 7 grams per quarter-cup serving. (Fun fact: Though it’s technically a legume, the peanut packs the most protein out of all the commonly consumed nuts, with 9 grams per quarter-cup serving.)

Options include:

• Almonds
• Cashews
• Hazelnuts
• Pistachios
• Walnuts

Nuts can also be a good source of fibre and provide vitamins and minerals, such as magnesium, B vitamins and vitamin E.

“Grab a handful as a snack or top your toast with a tablespoon of natural nut butter to add protein and filling healthy fats,” says Zumpano.

Grains

You may think of grains as primarily carbohydrates, but they also pack a protein punch. For example, a half-cup serving of oats adds 5 grams of protein to your morning meal.

Other options include:

• Amaranth
• Barley
• Buckwheat
• Farro
• Millet
• Quinoa
• Teff

Eating whole grains can also help reduce your blood pressure and cholesterol, lowering your risk of heart disease.

“Make a grain bowl with one of these grains as your base,” recommends Zumpano. “It’s a nutritious option and you can customize your toppings and sauces.”

Other plant-based protein sources to consider

Vegetables aren’t the most abundant sources of protein, but you can get about 4 to 5 grams of protein per cup with some varieties.

Options include:

• Bok choy
• Cooked Brussels sprouts
• Spinach
• Sweet yellow corn
• Watercress

And don’t sleep on nutritional yeast. The secret ingredient in many vegan “cheese” sauces, nutritional yeast is a great source of protein and B vitamins. One tablespoon sprinkled on top of your meal adds 2 grams of protein.

How to add more plant-based proteins to your diet

Zumpano offers the following advice:

• Look for convenient options. Keep your pantry, fridge and freezer stocked with easy prep items, like canned beans, hummus and frozen edamame, for those days when you need a quick option.
• Start with an easy swap. Craving pasta? Opt for lentil pasta for a protein win. Or try using hummus instead of mayo on your sandwiches.
• Consider plant-based beverages. Some milk substitutes, like soy milk and pea milk, have nearly as much protein as cow’s milk. Look for unsweetened or lightly sweetened varieties.
• Make it the star of your dish. It may be easy to think of foods like beans and lentils as a side dish, but how can you make these plant proteins the centrepiece? Consider, for example, using baked tofu in stir-fries or tempeh for your next taco night.

If you’re easing into adding more plant-based protein options to your diet, Zumpano points out that you don’t have to overhaul your meals. It’s OK to go at your own pace and try what you’re comfortable with.

“Think about variety and explore the different types of plant-based proteins,” she encourages. “Simply adding one plant protein to each meal can make a difference.”

https://health.clevelandclinic.org/plant-based-protein-sources