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.

The plant-based steak product is now exclusively available at 650 Tesco stores nationwide. According to Beyond Meat, the vegan meat is designed to “look, cook, and taste” just like traditional beef, and contains 24g of protein per 100g with minimal saturated fat.

“We’re excited to be the first UK retailer to launch Beyond Steak from Beyond Meat,” said Tesco buying manager Cristina Valeanu in a statement. “Whether you’re fully plant-based or simply plant curious, this is a great addition to the plant-based selection at Tesco.”

The vegan steak has earned accolades such as Platinum at 2024’s Plant-Based Excellence Awards and Gold at 2023’s Casual Dining Awards. It also became the first-ever plant-based meat alternative to be certified by the American Heart Association as “heart-healthy.”

Read more: Beyond Meat And La Vie Team Up For New Marketing Campaign

UK customers demand vegan steak

The vegan steak market could surpass USD $1 billion by 2033, almost doubling in size over the next few years. The UK, in particular, is embracing plant-based steaks, and already spends around $52 million per year on products similar to Beyond Steak.

The Californian alternative protein company first launched Beyond Steak to food service in the UK late last year, and expanded its steak range in the US in February. Beyond Steak is coming to UK supermarkets ahead of British Sandwich Week, which runs from May 19 – 25.

“British Sandwich Week is the perfect time to launch Beyond Steak into retail and reimagine a classic with a modern, plant-based twist,” said Ellie Stevens, Head of Brand UK at Beyond Meat. “Whether you’re tucking into a quick lunch or entertaining friends, Beyond Steak delivers incredible taste, flavour and versatility. Not to mention the high protein, low saturated fat that people are looking for – with no sacrifice required.”

To celebrate the UK retail launch, No Meat Disco’s Sam Jones will create a sandwich recipe featuring Beyond Steak. At Tesco, Beyond Steak has an RRP of £4.50 per 160g pack.

Read more: Impossible Foods Just Launched Plant-Based ‘Steak Bites’

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

According to Eclipse, its Non-Dairy Whole Milk “truly replicates milk” by taking isolated proteins from peas and chickpeas and replicating the molecular structure of dairy. It is also uniquely stable, sweet, and white, to better match traditional whole milks. Eclipse noted that it has a neutral flavor and is foamable either hot or cold, with a longer hold and no settling.

“We are so proud to debut the first-ever non-dairy milk that looks, tastes, and acts like conventional dairy,” said Thomas Bowman, the co-founder and CEO of Eclipse, in a statement. “It is a saturated market, but we knew we could develop an outstanding product that wasn’t just an imitation of dairy, but a true replacement.”

Read more: Cultivated Whole Cow’s Milk Could Soon Be Available In The US

Ice cream, milk, and plant-based dairy alternatives

Eclipse was founded in 2019 and produces a range of dairy-free ice creams, including chocolate-coated Bonbons – available in stores – and tubs and mixes for restaurants and ice cream stores. Its current roster of food service partnerships includes Afters Ice Cream, Mel’s Diner, Monty’s Good Burger, Mr. Charlie’s, Silver Diner, PLNT Burger, and more.

Non-Dairy Whole Milk is the first plant-based milk product from Eclipse, and debuted at the 2025 Specialty Coffee Expo in Houston, Texas, last month. According to the brand, the new line will primarily target food service partners such as coffee shops, cafes, and bakeries across the US.

In 2022, Eclipse announced the closure of a Series B fundraising round worth more than USD $40 million, bringing the brand’s total funding at the time to approximately $60 million.

Read more: Dairy Is Worse Than Coca-Cola, Says Leading Longevity Expert

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.

BioCraft Pet Nutrition was founded in 2016 by its CEO, Shannon Falconer. She left her post-doctoral research fellowship at Stanford University and a prestigious academic scholarship to pursue improving the lives of farmed and domestic animals. Her stated vision was: “Better nutrition for cats and dogs…that doesn’t come at the expense of other animals or the health of our planet.”

The process saw the company submitting to a Hazard Analysis and Critical Control Point (HACCP) plan. This was supported by BioCraft conducting studies with input from food safety, veterinary, and food science specialists. These studies concluded that BioCraft’s ingredients are all derived from stable, non-GMO animal cells. It also confirmed that the ingredients are free from bacterial pathogens, viruses, mycotoxins, and heavy metals.

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

“Achieving ABP registration for an animal cell-based ingredient in the EU is a significant milestone for BioCraft and the industry as a whole,” said Falconer. “This comprehensive safety analysis goes well beyond regulatory compliance and provides a meticulous breakdown of our feed safety protocols, including stringent supplier verification processes, traceability documentation, risk assessments, and SOPs for every critical control point. We’ve implemented rigorous quality control measures and transparency across our supply chain, and the result is the highest industry standards for safety and integrity in alternative protein production.”

Testing finds a superior nutrition profile in BioCraft’s cell-cultured meat

Third-party testing compared BioCraft’s cell-cultured ingredients against conventional meat slurry used in pet food. The findings confirmed that key nutrients, including taurine and lysine, were similar for the approval. The omega fatty acid ratio was found to be superior in the BioCraft ingredients against a conventional chicken slurry. 

BioCraft’s product is created with mouse cells, the ancestral prey of both cats and dogs. The process of obtaining the cells in cell-cultured meat involves taking a small tissue sample from a live animal. It is a biopsy, similar to those performed on humans, and is supposedly a minimally invasive procedure. However, there are currently no regulations for the procurement of animal cells.

BioCraft, however, states that “BioCrafted Meat is produced from a single sample of cells from a single animal which is enough to produce meat forever. We also don’t need any animal products to grow the cells — no fetal bovine serum here.”

Read more: Cell-Cultured Meat ‘Likely’ To Make Up 40% Of Future Meat Intake, Finds New Survey

This article was written by Adam Protz 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.

According to the report by Changing Markets Foundation and Mighty Earth, no major food retailer reports the methane emissions in their supply chain. Nor do they have methane emissions reduction targets. This is despite meat and dairy accounting for an estimated third of their total emissions, the report says.

The 20 top-grossing retailers in the US and Europe assessed in the report include Tesco, Lidl, Walmart, and Costco. They received scores across 18 indicators, such as their recognition of the link between methane and animal products, their emissions reporting, and whether they set targets for increasing sales of plant-based proteins. Tesco scored the highest, but still has a lot of room for improvement with 51 out of 100 possible points.

Read more: Brits Urged To Cut ‘Two Fry Ups’ Worth Of Meat A Week To Reduce Emissions

‘Empty words’

Nine of the supermarkets assessed have made commitments to reach net zero emissions by 2050. But these are mostly “just empty words,” the report says, as meat and dairy remain a “blind spot” in their plans.

Out of the 20 retailers, 11 publicly recognize agriculture’s climate impact. Eight refer directly to methane from farming animals, but none are monitoring and reporting on their methane emissions, even for their own brand products over which they have more control. A small number publicly reference feed additives for dairy herds to reduce methane emissions. Tesco, for example, mentions its trial with dairy brand Arla to feed cows Bovaer, which has proved controversial with customers.

Emissions from meat and dairy and the rest of the supply chain fall under scope 3 emissions, which are indirect emissions that occur in a company’s value chain. But only six of the supermarkets have scope 3 emissions reduction targets. Instead, they mostly focus on scope 1 and 2, which covers direct emissions such as energy used in stores.

Promoting plant-based options

One area where many retailers are doing better is on offering and promoting plant-based alternatives to meat and dairy. However, the report found US supermarket chains far lagging behind European ones in this regard.

Most of the European retailers offer a wide range of own brand alternatives and invest in developing and promoting these products. Most US retailers by contrast have no own brand options or only offer a limited selection. According to the report, demand for alternative proteins is similarly strong in the US as it is in Europe, with a growing number of people aiming to cut down on their meat consumption.

Read more: Denmark Agrees Deal On Agriculture Emissions Tax

Several supermarkets including Tesco, Lidl, and Carrefour have set sales targets for their plant-based alternatives. Lidl, for example, is aiming for a quarter of its protein sales to be plant-based by 2030.

Retailers must step up their climate action by “setting targets to reduce their methane emissions and reporting transparently on these,” the report says. It recommends that they set methane reduction targets of at least 30 percent by 2030 from a 2020 baseline. It also recommends that they work towards 60 percent of the protein they sell being plant-based by 2030.

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