According to the study, different processing methods significantly alter the biochemical composition of plant-based and alternative proteins, something that is not taken into account by the four-group NOVA system that categorizes foods by the extent of their processing.

Researchers from the Food Sciences unit at Finland’s University of Turku carried out the study, which was published in the journal Nature Food. The project focused on commercially available plant-based products made with “various technologies” and ingredients.

The authors found “clear differences” between soy-based foods, in particular, and suggested that current classification systems should “be improved” to better reflect nutrient density.

For example, tempeh is an extremely nutritious, fermented soy-based protein that the authors found was rich in potentially beneficial phytochemical compounds like isoflavonoids. Products made from soy isolates or concentrates, meanwhile, contain significantly fewer isoflavonoids. 

Phytochemicals can indicate how much the original composition of the ingredients has been preserved during processing, while epidemiological studies “consistently” find that phytochemical-rich food groups promote health, while those without do not. Despite this, both varieties of plant protein may be categorized simply as processed or ultra-processed.

Read more: Plant-Based Meat Not Associated With Adverse Health Outcomes, Government Report Finds

Nutrient-density and absorption should determine nutritional value, says study author

Ville Koistinen, one of the new study’s authors, told Phys.org that “processing food is common.” Cooking food at home, baking, or freezing can all be considered forms of processing.

“It cannot be assumed that all processing makes a product unhealthy,” added Koistinen. Ultimately it is only the nutritional components of the edible product that matter, and how they are absorbed by our bodies. These determine the nutritional value and healthiness of food products.”

Many experts have cautioned against villainizing entire food groups over a “processed” label – including in this analysis from 2024 – while various recent studies indicate that swapping animal products for processed plant-based foods can lead to positive health outcomes. Diets rich in whole, plant-based foods, in particular, are linked with various health benefits.

Read more: 5 Benefits To Food Processing

This article was written by Liam Pritchett on the PBN Website.

The Veg’chops come in four flavors, including Original, Mediterranean, Mexican, and Tikka Curry, making them a versatile way to eat more nutritious plant foods. Original and Mexican flavors are currently the only varieties available to purchase from Tesco.

Oh So Wholesome co-founder Jason Gibb created the product when he was unable to find a convenient plant-based protein that wasn’t tofu or tempeh, and that didn’t emulate meat. Co-founder Simon Day, on the other hand, was simply looking to eat more plants and fiber.

“Although it is a new concept, people will be familiar with ingredients like lentils, quinoa, sweet potato, and chia seeds,” Gibb told The Grocer. “I wanted something that tasted like the plants it was made from and that I was happy to eat daily with my family.”

Veg’chops feature vegetables, pulses, and seeds – including lentils, quinoa, sweet potato, and chia – formed into nugget-sized, nutty-tasting chunks. The original variety includes more than 10 plants per serving, including whole foods-based protein, fiber, and other nutrients.

Read more: What Are The Benefits Of Lion’s Mane Mushrooms And Where Can You Buy Them?

‘What began as a personal quest has coincided with a real movement’

A growing body of research indicates that the perceived backlash against processed and “ultra-processed” plant-based meat products is largely unwarranted. However, unprocessed, whole, plant-based foods are still thought to be some of the healthiest ingredients available.

Nutritious alternative proteins like tofu and tempeh are selling well, and customers are increasingly seeking out products that brands might market as “clean label” foods. Companies such as Meati, Plants, Beyond Meat, This, and many more have all launched new products that emphasize whole plant-based ingredients in place of realistic “meat” alternatives.

“We’re delighted to secure such a big listing for our first launch,” said Gibb. “I think that speaks to the growing appetite for minimally processed foods that are nutritious and satisfying as well as tasty. What began as a personal quest has coincided with a real movement.”

Original and Mexican Veg’chops are available now at 649 Tesco stores across the UK. They have an RRP of £3 per 250g pack, and can be found in the refrigerated section.

Read more: Beyond Meat Launches New Unbreaded Vegan Chicken Pieces

This article was written by Liam Pritchett on the PBN Website.

The California-based brand announced the launch of its Beyond Chicken Pieces at more than 1,900 Kroger stores nationwide on May 1, 2025. Beyond Meat said that the launch was a direct response to fans requesting the return of unbreaded vegan chicken, which was one of the brand’s first-ever products.

Beyond Chicken Pieces contain 21g of plant-based protein per serving and “heart-healthy” avocado oil. They contain 0.5g of saturated fat per portion, compared to the 3.8g in a comparable 100g serving of traditional chicken, and no cholesterol or antibiotics.

“The Beyond Meat journey began with a game-changing plant-based chicken product, and today – after several years of research to raise the bar on taste, clean ingredients, and nutrition – I am thrilled to re-introduce this platform as Beyond Chicken Pieces,” said Beyond Meat founder and CEO Ethan Brown. “Beyond Chicken Pieces reflect our commitment to ingredient integrity and outsized nutritional benefits.”

Read more: Juicy Marbles Unveils ‘Market First’ Plant-Based Pork Whole Cut

Plant-based meat and healthy eating

Beyond Meat’s new vegan chicken is certified by the Clean Label Project, and meets the criteria of the American Heart Association’s “Heart-Check” program and the American Diabetes Association’s “Choices For Life” program,” both of which encourage healthy eating.

Beyond Meat has also partnered with the National Basketball Players Association to produce a digital cookbook titled GO BEYOND THE BUZZER to further highlight nutritious, plant-based food. It includes dishes inspired by NBA athletes such as Jalen Brunson, Josh Hart, and Cade Cunningham, and features Beyond products like chicken, beef, and steak.

Recent studies confirm that well-balanced plant-based diets have several key health benefits, and that alternative proteins are just as good at building muscle as traditional meat. Despite increased public scrutiny, even highly processed options are healthier and better for the planet than animal-derived meat, and are not associated with adverse health outcomes.

Read more: Beyond Steak Makes UK Debut At Hundreds Of Tesco Stores Nationwide

This article was written by Liam Pritchett on the PBN Website.

California-based Eat Just is best known for its plant-based Just Egg products, which are also made using the sustainable and nutrient-dense mung bean. According to the brand, its new vegan powder contains 30g of protein per serving, said to be the highest of any comparable product on the market.

“We spent years trying to find a clean, single ingredient protein that could make it a little easier to eat better,” said Joshua Tetrick, CEO and Co-founder of Eat Just. “We’re so excited to see what folks make with it.”

In addition to the original, single-ingredient version, Just One is also available in three additional flavors: Maple + Banana, Chocolate + Peanut Butter, and Vanilla + Chai. The flavored varieties contain 17g of protein per serving and include additional ingredients such as cashews, premium cocoa, and chai spices. All are complete sources of protein.

Read more: Just Egg Is Coming To The UK And EU

US demand for vegan protein powder

Along with its high protein content and minimal ingredients, Just One is notable for its versatility. According to Eat Just, the company’s proprietary technology means that the protein powder gels, emulsifies, leavens, and binds, without adding density or grittiness.

“My chefs and I have fooled around with Just One in our kitchens for the last six months. We’re in love,” said Andrew Zimmern, a chef, restaurateur, and TV personality. “From pumpkin bread to mushroom meatballs and silky smoothies, this single ingredient can do it all. It’s best in class.”

Eat Just noted that approximately 85 percent of Americans would like to consume more protein in 2025, while 81 percent say it is important to them to purchase clean-label foods. In March, a survey found that 87 percent of Americans incorrectly believe animal products are an important source of protein, despite vegan protein being at least “as effective.”

Read more: Study Finds No Difference In Muscle Fiber Protein Synthesis Between Vegan And Omnivore Diets

This article was written by Liam Pritchett on the PBN Website.

In 2023, the Scientific Advisory Committee on Nutrition (SACN) published a position statement on ultra-processed foods (UPFs) and human health. This statement acknowledged the potential link between UPFs and negative health outcomes, but highlighted limitations in available evidence and the variable range of foods that could be described as processed.

The Office for Health Improvement & Disparities has now published a “rapid update” of its position on processed foods after reviewing research papers, scientific studies, and clinical trials released over the last two years that focused on processed foods and human health.

The report clearly states that “vegetarian alternatives” are “not associated with adverse health outcomes.” In contrast, ultra-processed foods such as meat, animal products, and sweetened drinks, “tend to be” associated with increased risk. Bread, desserts, and dairy yield “mixed results,” the report says. This new report builds on a separate 2023 study that found plant-based meats were not associated with increased risk of multi-morbidity.

The update also notes that the UK’s Eatwell Guide currently “emphasises a diet based on fruit, vegetables and wholegrain or higher fibre starchy carbohydrates, with less red and processed meat and less foods high in saturated fat, salt and free sugars” for optimal health.

SACN will keep the topic under annual review and consider it again in 2026.

Read more: Healthy Plant-Based Diets Lower Risk Of Death From Cardiometabolic Disorders, Finds Study

Plant-based processed foods and health

Up to two-thirds of Europeans believe that UPFs are unhealthy, as reported by Euronews. However, only 56 percent of people avoid buying processed foods, and many feel they don’t know enough about the topic to make an educated decision one way or the other.

While “processed” has become commonly used as a shorthand for “unhealthy,” in reality, the phrase can be used to describe everything from energy drinks (which are linked to a long list of health issues) to fortified grains (one of the world’s primary sources of iron and other micronutrients). The processing of foods can both promote health and detract from it, depending on the quality of ingredients and the quantity in which they are consumed.

Overall, research indicates that plant-based foods are both healthier and better for the planet – including processed ones – while processed meat products are some of the most harmful.

Read more: Stop Using ‘Misleading’ Ultra-Processed Label, Says New Report

This article was written by Liam Pritchett on the PBN Website.

The University of Tokyo’s Professor Shoji Takeuchi and his team have developed technology that imitates a circulatory system and evenly distributes nutrients throughout a piece of meat. The researchers successfully grew 1 by 2 cm long, nugget-style chicken pieces.

Scientists have been working on the scalable production of cultivated meat – also known as as cultured or “lab-grown” meat – for a little over a decade. However, nutrient distribution remains a significant hurdle for “large-scale” biofabrication and growing whole cuts of meat.

“The biofabrication of cultured whole-cut meats is challenging, because it requires the formation of densely packed, highly aligned muscle fibers across a length scale larger than a few centimeters,” explained Takeuchi, writing in Trends in Biotechnology earlier this month.

To distribute nutrients evenly, the team created a bioreactor that grows meat in a gel evenly permeated by hollow fibers. This resulted in “densely packed, highly aligned muscle fibers” like those found in traditional meat, and gave the protein an “improved texture and flavor.”

These fibers currently require removal, but future projects could use cellulose versions instead, making every part edible. The addition of artificial blood could further streamline production by carrying more oxygen and allowing for even larger pieces of meat.

Read more: V-Label International Launches New ‘C-Label’ For Cultivated Meat

The growth of the cultivated meat sector

According to the Good Food Institute (GFI), there are currently nearly 200 companies working on cultivated meat or related technologies with over USD $3.1 billion in backing. However, despite multiple breakthrough announcements, scalability remains complicated.

Speaking to the Guardian, professor Derek Stewart of the James Hutton Institute’s Advanced Plant Growth Centre (APGC) described the new research as an “elegant” and “transformative” step towards the development of truly scalable cultivated meat in the future.

Takeuchi’s team noted that their breakthrough methods could also be applied outside of the food sector. Their new artificial circulatory system, for example, could potentially enable the large-scale growth of replacement organs, benefiting “regenerative and transplant medicine.”

Read more: Cultivated Pet Food Made From Mouse Cells Gets EU Approval

This article was written by Liam Pritchett on the PBN Website.

The new locations include the Kroger-backed Fred Meyer, Ralphs, and Smith’s, and this brings TiNDLE to stores on the West Coast and Mountain Region of the US for the first time. The expansion also brings TiNDLE’s total number of grocery stockists to more than 1,300.

“Our launch with Kroger, one of America’s largest retailers, is a major milestone for our young company,” said TiNDLE CEO and co-founder Timo Recker, in a statement sent to Plant Based News. “With this expansion and introduction of Stuffed Chicken in their store, we are able to reach more customers than ever before while remaining deeply committed to offering the best-tasting, nutritious, and quality plant-based proteins we can create.”

The full TiNDLE range now includes Boneless Wings, Nuggets, Tenders, and a dual-flavor Stuffed Chicken line available in Parmigiana and Tikka Masala. According to the brand, the products feature more than 10g of protein per serving and are a “good source of fiber.”

Read more: Tiba Tempeh Launches New Smoky Block As Distribution Expands

Nearly a quarter of US shoppers eat plant-based alternatives daily

Experts predict that the alternative protein market will grow in the next few years, with plant-based meat expected to “more than double in value” by 2030. As of 2022, around 65 percent of Americans have consumed plant-based alternatives, while 22 percent eat them daily.

Taste remains a key motivator for US consumers, and blind taste tests have seen plant-based chicken, in particular, outperform both other meat-free options and meat itself.

“We are seeing that consumers are looking for plant-based products that go beyond the basics – delivering on unmatched taste, convenience, and versatility – and we feel inspired to continue innovating to meet the needs of modern shoppers,” said TiNDLE’s director of sales and marketing, Billy Whalen.

In addition to the newest range of Kroger-affiliated stockists, TiNDLE is available from grocery stores such as Bristol Farms, Wegmans, GIANT, MARTIN’s, and Giant Eagle in the US. In the UK, TiNDLE products are available from Morrisons and Whole Foods Market.

Read more: Heura And Swap Collaborate For New Realistic Vegan Chicken Whole-Cut

This article was written by Liam Pritchett on the PBN Website.

The Suprême chicken fillet will come to over 2,000 retailers in France, Spain, and Portugal. This “strategic partnership” will facilitate an expansion of Barcelona-based Heura’s existing line-up and support French company Swap’s entry into the wider European market.

“We have joined forces with a common goal – to break the mold by offering products that appeal equally to meat lovers, flexitarians, vegans, and vegetarians,” said SWAP’s vice president of sales and marketing, Christel Delasson, in a statement. “With this launch, our expertise can reach a wider audience and introduce more consumers to a new way of enjoying plant-based food.”

Heura is best known for its ultra-realistic, legume-based meat, while Swap has been working specifically on whole-cut alternative proteins. Both companies prioritize nutrient density and short ingredient lists. The Suprême offers 20g of protein per serving and has a Nutri-Score of A. According to the brands, Suprême chicken is “tender and juicy,” versatile, and easy to prepare. It contains just seven ingredients and no additives, making it comparable to chicken.

Read more: Heura Announces Plans To ‘Transform The Ultra-Processed Category’

Plant-based collaborators and whole-cut chicken

Swap, which was founded as Umiami in 2020, specializes in making whole cuts of plant-based meat with minimal ingredients. Most recently, Swap opened a large factory, described at the time as France’s first commercial-scale facility for whole-cut plant-based meat.

The company raised €100 million in funding during the first three years for its proprietary production process and fibrous, realistic meat. Suprême is the company’s flagship product.

“While it might be natural to see other plant-based companies as competitors, that’s not how we see it,” Heura’s head of content, Laurent Gubbels, told Green Queen. “We see them as mission partners. When we collaborate, when we improve the offer together, everyone wins: the market, the companies, the consumers, the planet, and the animals.”

Heura and Swap’s Suprême chicken fillet will retail at French supermarkets such as Carrefour and Monoprix for €4.99 per pack, and the rollout will continue through to June, 2025.

Read more: Juicy Marbles Unveils ‘Market First’ Plant-Based Pork Whole Cut

This article was written by Liam Pritchett on the PBN Website.

The plant-based food tech startup created its latest fish fillet by combining mycoprotein, microalgae oils, and 3D extrusion technology for an authentic appearance and texture. The fish is also high in Omega-3 fatty acids, which gives it the buttery flavor of black cod.

Black cod, or sablefish, is a gourmet seafood and a dwindling species that the WWF has said shows “clear signs” of overfishing. In contrast, Revo Foods’ star ingredient – mycoprotein, a fermented fungi protein – is sustainable and efficient, with no need for fishing or aquaculture. In fact, according to the company, mycoprotein can double its biomass every five hours.

Revo Foods makes EL BLANCO at “The Taste Factory,” where the company’s 3D extrusion technology can create several tons of the vegan fish fillets every month. EL BLANCO features a flaky grain, much like traditional black cod, as well as a complete amino acid profile. The fillet is rich in fiber, and its nutrients are highly bioavailable, making for easy absorption.

Read more: UK Launches Pioneering Research Programme For Cell-Cultivated Products

‘Sustainability and culinary pleasure must go hand in hand’

Revo Foods first announced The Taste Factory in October, along with a new plant-based salmon product named The Filet. The salmon fillet also featured delicate, flaked layers and received a Nutri-Score of “A” for its protein, omega-3, fiber, and vitamin content.

“We believe that for real change, sustainability and culinary pleasure must go hand in hand,” Revo Foods head of food tech Niccolo Galizzi told Food Manufacture at the time. “We are already working on the next innovations with mycoprotein, which is a lot of fun using 3D Structuring technology since it offers many possibilities to design the product exactly to the liking of consumers.”

The vegan black cod is the first of several new Revo Foods products to be made with 3D technology. EL BLANCO is available in Austrian and German supermarkets from April 25.

Read more: Patents For Alt Proteins In Europe Rise By 960% In 10 Years

This article was written by Liam Pritchett on the PBN Website.

The “All Taste, No Worries” campaign aims to show that vegans, flexitarians, and people with all kinds of lifestyles can enjoy a “meaty meal” without animal protein. To celebrate, the brands have published a joint recipe for a plant-based bacon burger. UK chain Honest Burger has also introduced the Bacon Plant 2.0, featuring a Beyond patty with La Vie rashers.

The new collaboration was first hinted at on April 1, or April Fool’s Day, when Beyond Meat published a commercial that echoed La Vie’s 2024 ad campaign. Each ad features someone about to eat a meaty meal in front of the associated animal – a pig for La Vie’s pork and a cow for Beyond Meat’s beef – but reveals at the end that the meat is actually plant-based.

La Vie also changed its logo to mimic Beyond Meat’s signature green cow, and the brands engaged in social media banter over the similarities between the two advertising campaigns. 

“We’re really excited to be launching our new ‘All Taste, No Worries’ campaign, which spotlights the importance of animal welfare,” said Beyond Meat’s EMEA general manager Rob Bennett in a statement. “We’ve loved working together with La Vie – their plant-based bacon is the perfect complement to our Beyond Burger. Together, we can inspire more people to try great-tasting plant-based meat, no sacrifice required.”

Read more: Beyond Meat Unveils New Beyond Steak Range

Inspiring consumers to choose vegan

While Beyond Meat’s ad featured Barbara, a computer-animated cow, La Vie’s ad starred Léon, a real rescue pig. Animal rights group PETA signed off on the commercial, and Léon was accompanied to set by a behaviorist and his brother, Gustave, to ensure his comfort.

Speaking at the time, PETA’s vice president of vegan corporate projects Dawn Carr said that she hoped La Vie’s ad would inspire Brits to “choose vegan next time they visit their local supermarket.” There is currently a growing shift towards plant-based options in the UK, but education around the reality of animal-based foods and health is still lacking.

Fans can monitor La Vie’s UK Instagram page for an opportunity to win Beyond x La Vie “burger boxes” with limited edition items and merchandise.

Read more: Juicy Marbles Unveils ‘Market First’ Plant-Based Pork Whole Cut

This article was written by Liam Pritchett on the PBN Website.

The market was valued at USD $10.3 billion in 2024 and is projected to reach approximately $19.7 billion by 2034, with an expected compound annual growth rate of 6.7 percent.

According to Market.us News, consumers are increasingly aware of the animal welfare, environmental, and health issues surrounding traditional meat-based pet food, in addition to the many potential benefits of feeding companion animals plant-based options instead.

Market.us News noted that “conventional” vegan food holds 63.2 percent of the market, while dry food holds 56.2 percent, and that supermarkets contribute 48.2 percent to distribution. This indicates that consumers prefer familiar, convenient, and widely available options.

Furthermore, dogs account for 72.3 percent of the vegan pet food market, indicating that plant-based diets for canines are more accepted and better established. Several studies indicate that well-planned meat-free diets can be optimal for dogs, and last year, the British Veterinary Association ended its longstanding opposition to meat-free canine diets.

“It is commendable that the BVA has finally ended its unscientific opposition to (nutritionally-sound) vegan dog diets,” said Andrew Knight, veterinary Professor of Animal Welfare, at the time. “It is now up to international veterinary associations to follow suit.”

Read more: The Environmental Impact Of Dog And Cat Food: What You Need To Know

Vegan diets, pet food, and the meat industry

Plant-based and cultivated meat-based foods are increasingly familiar for dogs, but Knight and other experts also say that these options are safe for cats, too. In 2024, plant-based brand Wild Earth launched “Unicorn Pate,” its first nutritionally complete wet cat food product.

While cats are obligate carnivores, complete foods like Unicorn Pate are fortified with all of the vitamins and minerals that cats need to thrive, including taurine. Also last year, Omni and Meatly announced a “world first” cultivated cat food, described as a “major milestone.”

Traditional pet food is a co-product of the meat industry, which means that it supports factory farming and all of the animal cruelty, environmental damage, and pollution it causes. Producing food for cats and dogs notably contributes up to 30 percent of the meat industry’s total environmental impact, releasing millions of tons of greenhouse gas emissions (GHGs).

Read more: Is 2025 The Year Of Ethical Dog Food?

This article was written by Liam Pritchett on the PBN Website.

The 6.4oz cut, which is part of the brand’s Meaty Meat range, launched on March 11, 2025, priced at USD $10 per pack. The company says Pork-ish is 26 percent cheaper per ounce than its most affordable existing product.

The new release follows the success of Meaty Meat: Lamb-ish, which sold out within 24 hours in the US. Juicy Marbles aims to make plant-based whole cuts a kitchen staple, and Pork-Ish can be sliced, shredded, or cooked whole, with a seven-minute cook time.

Co-founder Luka Sinček explained that Meaty Meat was deliberately designed with an undefined shape, rather than mimicking traditional meat cuts, to encourage greater versatility in the kitchen. “We wanted to give our customers more freedom while shifting the perception of plant-based whole cuts in general,” he said in a statement. “By focusing only on what people love most about Marbles: meaty texture and flavor, and nothing else – we hope we can give people permission to experiment with whole cuts in all kinds of recipes.” 

Read more: Juicy Marbles And Better Nature Are 2024’s Fastest-Growing Meat-Free Brands

Marble 3.0

Juicy Marbles has also developed a new clean-label formula called Marble 3.0, which is used in Pork-ish. The company says it created the formula to address concerns over plant-based meats lacking essential nutrients.

According to co-founder and R&D chief Maj Hrovat, the new formula improves the nutritional profile of plant-based meat while keeping the ingredient list simple. Pork-ish contains nine ingredients, with 20 grams of protein per 100 grams, a complete amino acid profile, and key micronutrients such as iron, zinc, selenium, and B vitamins, including B12. It is free from preservatives, thickeners, and binders.

Pork-ish is now available for purchase in the US and Canada. In the US, it can be bought directly from Juicy Marbles’ website, while Canadian customers can purchase it through Vegan Supply. The company has not yet announced release dates for the EU, UK, or US retail stores.

Read more: Juicy Marbles Launches New Plant-Based Baby Ribs With An Updated Recipe

This article was written by Editorial Team on the PBN Website.

Over the next two years, a team of scientists and regulatory experts will gather data about CCPs, also known as cultured or cultivated meat or dairy, to inform regulation of the products. The evidence will allow the FSA to ensure the safety of CCPs before they go to market.

Read more: What Is Cultured Meat? Here’s What You Need To Know

“By supporting the safe development of cell-cultivated products, we’re giving businesses the confidence to innovate and accelerating the UK’s position as a global leader in sustainable food production,” science minister Lord Vallance said in a statement. “This work will not only help bring new products to market faster, but strengthen consumer trust … and creating new economic opportunities across the country.” 

From cultivated fats to cultivated fish

The international group of companies participating in the programme make a variety of cultivated products. They include fats, fish, pork, and beef. They include Dutch company Mosa Meat, the UK’s Hoxton Farms, and US company BlueNalu.

The FSA will also be working with academic and private research partners on the programme such as the Cellular Agriculture Manufacturing Hub (CARMA) led by the University of Bath and the Bezos Centre for Sustainable Protein. The Alternative Proteins Association (APA) and The Good Food Institute Europe will represent the broader alt protein industry.

“Safe innovation is at the heart of this programme,” Professor Robin May, Chief Scientific Advisor at the FSA, said in a statement. “By prioritising consumer safety and making sure new foods, like CCPs are safe, we can support growth in innovative sectors. Our aim is to ultimately provide consumers with a wider choice of new food, while maintaining the highest safety standards.”

Read more: Patents For Alt Proteins In Europe Rise By 960% In 10 Years

This article was written by Claire Hamlett on the PBN Website.

The plant-based brand launched its Impossible Steak Bites at Natural Products Expo West in Anaheim, California, earlier this month. The Steak Bites are pre-cut and pre-cooked, with a “succulent meaty flavor” and 21 grams of protein per portion plus fiber, iron, and B vitamins.

According to Impossible, the new Steak Bites feature “a tender, fine-grained texture” similar to traditional beef. They are pre-seasoned with herbs and spices, making the plant-based steak a versatile, ready-to-eat cooking ingredient for everything from tacos to sandwiches.

“Our steak bites are first and foremost delicious. They’re also packed with protein, no cholesterol, and less saturated fat versus the animal. You’re not going to find a better plant-based steak option than that,” said Peter McGuinness, president and CEO of Impossible Foods, in a statement published by BusinessWire.

Read more: Impossible Foods Founder Explores Turning Cattle Ranches Into Forests In New Documentary

Good taste and nutritional value ‘what people want and need’

Impossible’s Steak Bites contain 80 percent less saturated fat than traditional beef-based sirloin and zero cholesterol. The meat-free bites also require 94 percent less land and 94 percent less water to make, producing 93 percent fewer greenhouse gas emissions (GHGs).

“It’s a real testament to our advancements in R&D. Achieving the right balance of amazing taste and great nutritional value is what people want and need, whether you’re a meat eater or not,” added McGuinness.

Impossible is one of the largest alternative protein brands in the US, and primarily caters to meat-eaters and flexitarians. In November, the company moved a step closer to getting EU regulatory approval for its star ingredient, the precision-fermented heme that gives its burger patties their uniquely “bloody” coloring.

The Impossible Steak Bites are coming to US grocery stores nationwide and will be available in certain restaurants over the next few months. (Find out more here.)

Read more: Beyond Meat Unveils New Beyond Steak Range

This article was written by Liam Pritchett on the PBN Website.

The company says its Gen4 platform is capable of “unprecedented precision” in mimicking the texture, structure, and juiciness of conventional meat. Convincing and appealing whole cuts have been difficult to achieve with plant-based ingredients. This has led to a focus on producing shredded and ground meat alternatives. But Demolish Foods says the Gen4 model “recreates the full complexity” of animal-based meat. It can “capture natural variations” of meat by fusing together varied muscle structures. This can provide the mix of juicy and chewy parts found in “premium meat experiences.”

Read more: Company Uses ‘Shear Cell’ Technology To Make Plant-Based Whole Cuts

Chicken breasts have been the company’s focus so far, as it is the most in-demand whole cut. Made with just eight clean-label ingredients, Demolish Foods says its chicken breast matches the nutritional profile of conventional meat in calories, sodium, fat, and protein.

Scalable and resilient

The Gen4 model improves on Demolish Foods’ Gen3 platform, which was launched in 2024. Compared to Gen3, Gen4 can produce six times more meat with a 35 percent reduction in costs. It has in-built flexibility when it comes to ingredients, making it more resilient to supply chain pressures.

“With supply chain disruptions, rising poultry costs, and threats like bird flu impacting global meat availability, a more resilient, scalable solution is urgently needed,” the company said in a statement. It adds that most meat eaters can’t tell the difference between its whole cuts and conventional chicken breast in appearance or mouthfeel.

The Gen4 platform can produce whole cuts in both chilled and frozen form. Demolish Foods says it is fully certified for commercial manufacturing, sale, and export.

Read more: Planted To Launch Fermented Whole Cut Steak in France

This article was written by Claire Hamlett on the PBN Website.