With fewer headline launches and less promotional noise, Veganuary 2026 has felt noticeably quieter to some. As consumer tastes shift and food trends evolve, how can brands create genuinely exciting plant-based products with real shelf-life – during Veganuary and beyond? The Plant Base’s Melissa Bradshaw reports. At the height of the plant-based food and beverage boom in early 2020, Veganuary – the annual campaign encouraging consumers to ditch animal products for January and beyond – unleashed a wave of innovation. New launches flooded shelves, the word ‘vegan’ was everywhere and retailers championed expanded ranges with loud, confident fanfare. The UK fast food market was leading the charge with the introduction of major launches such as Greggs’ Vegan Steak Bake (following the debut of its iconic Vegan Sausage Roll for Veganuary 2019), Subway’s Meatless Meatball Marinara and Papa Johns’ Jackfruit Pepperoni pizza. © Greggs Stirring up excitement for both committed vegans and first-time Veganuary experimenters, these launches offered indulgent new treats for those avoiding meat and dairy – options that stood toe-to-toe with their non-vegan counterparts and no longer felt like a compromise in a traditionally meat-dominated sector. Six years later, the buzz around new launches feels somewhat muted – and consumers are taking notice. Despite Veganuary participation rising steadily since its launch in 2014, with an estimated 25.8 million people taking part globally last year, many believe the hype has begun to fade. Millie Wallage, business development officer at trade association and plant-based trademark provider The Vegetarian Society, told The Plant Base: “In previous years, Veganuary meant big supermarket moments, new launches, special buys and real excitement. This year, it’s felt more promotion-led, with fewer genuinely new products launching and a lot less noise.” Granted, this lack of noise doesn’t mean nothing is happening in the sector. Wallage acknowledged that changing terminology could play a role, pointing out that around 55% of brands are now opting for ‘plant-based’ trademarks over ‘vegan’ in an effort to attract wider audiences and appear less restrictive. “That shift, combined with more people eating plant-based more regularly, may mean Veganuary feels less like a standout moment than it once did,” she contemplated. The return of the falafel A common criticism this year, particularly in foodservice, is a lack of creativity in new vegan launches – echoing an era when falafel and hummus wraps dominated plant-based menus. The limited variety stands in stark contrast to earlier years, when meat alternatives were at their peak and Veganuary specials brought genuine novelty to the category. “Brands need to listen to what consumers are actually asking for,” said The Vegetarian Society’s Wallage. “There’s a long running joke that no one wants another falafel wrap, not because falafel is bad, but because the same ideas keep being repeated.” Subway’s 2026 Veganuary option this year features a smashed falafel patty, made from chickpeas, herbs and spices, while previous limited-edition offerings from the sub sandwich chain featured plant-based alternatives to meatballs, chicken and steak. Meanwhile, Starbucks UK has recently come under fire from dissatisfied vegans due to the removal of its Beyond Meat Breakfast Sandwich and introduction, instead, of a spinach and pea falafel wrap. Nicole Whittle, a vegan content creator known as ‘Vegan Beauty Girl,’ wrote on her Instagram: “Don’t get me wrong, I love falafel but if you think you’ll catch me in Subway or Starbucks for the vegan classic you’re hugely mistaken. I’ll be down at my local Middle Eastern food stall where it’s always done best.” Meanwhile, Costa Coffee’s new lunch options for Veganuary 2026 – an onion bhaji wrap and a tomato soup – have been met with further underwhelm from social media users. These more simple, veg-focused launches reflect the shift toward whole food-based products in the plant-based food and beverage industry. In recent years, growing concerns around ultra-processed foods – mass-produced food products that have undergone heavy industrial processing and are made with long lists of ingredients including synthetic additives, often with the goal of cutting costs – has resulted in a significant reputation hit for plant-based meat alternatives, many of which do contain ingredients like preservatives and thickeners to achieve an authentic meat-like texture. This shift could explain why foodservice chains seem to be playing it safe with familiar (or in the eyes of many, overdone) choices like the humble falafel. However, meat alternative brands such as Planted have developed ‘cleaner label’ options in recent years, made with simple, short and consumer-friendly ingredients lists. Additionally, minimally processed and gut-friendly options like tofu, tempeh and legumes have seen sales increase in retail, with these options able to provide ideal blank canvases for versatile, innovative recipe development through numerous seasoning and serving opportunities (think: scrambled tofu in a breakfast quesadilla, smoky bacon-flavoured tempeh in a ‘BLT’-inspired sub, or a chickpea ‘tuna mayo’-style wrap). Highlights for 2026 Though the array of choices has been criticised as less diverse this time around, there have been some stand-out innovations launched for Veganuary 2026. In retail, French alt-meat brand La Vie has added a dry, cured meat-style animal-free salami sticks product to its range of bacon alternative products. Claimed to be a first-of-its-kind innovation for the UK market, it taps into demand for vegan versions of on-the-go meat snacks, which are currently trending as consumers continue to seek high-protein products. Slovenian brand Juicy Marbles, meanwhile, debuted its new Umami Patty, aiming to hit the sweet spot between whole food-forward products and hyper-realistic alt-meat cuts, while retailer M&S introduced a coconut-based vegan kefir amid growing interest in gut health. In foodservice, pan-Asian restaurant chain Wagamama unveiled two bold new fusion dishes inspired by rising demand for global-inspired flavours. The Italian-inspired Udonara reimagines the classic carbonara dish with a Japanese twist, featuring thick udon noodles coated in a creamy sauce and topped with a vegan crispy bacon alternative, king oyster mushrooms and coriander cress. Meanwhile, a Mexican-inspired side dish, Tacomama, offers a crispy open gyoza wrapper in place of a traditional taco shell, topped with teriyaki mushrooms, Korean-style sweet potato mash, mixed leaves, vegan mayonnaise and pomegranate. © Wagamama Wagamama has a strong track record of Veganuary dishes that bring something new and exciting to the table, with previous special-edition dishes including the trendy Lion’s Mane ‘Steak’ Bulgogi and Firecracker Chick’n Ramen. However, these options have been made available only as limited-time options for Veganuary, disappearing from menus at the end of the month. And while the company pledged to commit to a 50% plant-based menu split in 2021, the chain disappointed some loyal customers in October 2025 by removing several of its popular vegan options, including the beloved Vegatsu – though the chain did introduce a new vegan katsu udon dish in its place, and emphasised that it continues to prioritise plant-based recipe development. Demand for core offerings Veganuary is often seen as a trial period for restaurants like Wagamama, and if a limited-edition product or dish turns out to be a hit, there could be hope for its return as a permanent menu offering later on. But often, when confined to the limited-edition launch arena, this is due to a number of factors including inability to keep up demand beyond January, and higher production costs associated with using premium ingredients. Georgina Stewart, a regulatory compliance expert and nutrition and regulatory advisor at The Nutrient Gap, shared in a post on LinkedIn: “When Veganuary ends, along with Dry January and those shiny new gym memberships, the plant-based ranges quietly retreat. The promotions disappear, the innovation gets packed away and everything is filed under ‘see you next January’. You can’t expect long-term behaviour change if the products vanish the moment January does.” She calls for more effort from retailers to promote and prioritise plant-based options year-round, adding that this takes the idea of plant-based eating beyond a “one month experiment”. Retailers are engaging in efforts to promote their Veganuary offerings this month – Tesco, for example, is offering 20% off all chilled plant-based foods until 27 January, as well as expanding its range with new listings such as the chilled, veg-led All Plants range, launched by Deliciously Ella entrepreneur Ella Mills after her acquisition of the Allplants ready meal brand in early 2025. However, the retailer saw slowing sales of plant-based products in 2025 despite an earlier target of achieving a 300% sales increase within its meat alternative ranges for the year, citing the growing interest in whole foods and a shift away from UPFs as its reason for missing the ambitious goal. Lidl GB, on the other hand, surpassed its original target of a 400% boost in own-label meat-free and milk alternative sales in 2025, achieving a whopping 694% increase as part of a broader commitment to increasing the proportion of plant-based protein to 25% of all protein sold by 2030. The Vegetarian Society’s Wallage observed that promotions are supporting the cause, commenting: “It’s encouraging to see brands like Linda McCartney now priced cheaper than some meat equivalents, helping to break the perception that plant-based eating is more expensive”. However, she called for a boost in product innovation, adding: “Vegans use their buying power in January to support innovation, only to see products disappear weeks later. Engaging with real consumer feedback and delivering genuinely differentiated products is far more likely to result in plant-based ranges that work all year round.” Developing winning products To develop differentiated products that appeal to consumers year-round, and not just for Veganuary, brands must appeal to the mainstream – not just to those trying plant-based as a January one-off. This means keeping ‘flexitarians’ front-of-mind, which now offer the biggest growth opportunity for the category as this way of eating (intentionally reducing animal products consumed, without eliminating completely) continues to rise. As well as a focus on less restrictive labelling that appeals to all, and ensuring products are competitively priced, the development of innovative formulations that genuinely taste good should clearly be top priority. There is a common misconception among consumers (particularly those that enjoy meat-heavy diets and don’t often turn toward plant-based options) that vegetarian or vegan automatically equals compromise on flavour. It’s crucial to tackle this viewpoint by introducing options in which taste and satisfaction have been considered carefully – the launch of a bland product that misses the mark on taste or texture will result in consumer disappointment, hindering repeat purchases not just of that brand’s product, but of other similar products in the category too. Daria Pashkova, marketing manager at yeast ingredients company Ohly, emphasised how prioritising umami flavours could be the key to success in January and beyond. “Plant-based options are a key driver of January's healthy eating trends; however, many products lack the depth of flavour or taste complexity,” she said. “Umami-rich ingredients can help to supply the savoury resonance needed to create more satisfying plant-based meals.” Umami-rich flavour innovation can also bring a welcome boost to products which have been developed with ‘better-for-you’ credentials at the forefront – while many Veganuary launches will aim to align with these trends and fulfil the demand for more veg-led, cleaner label options, they must work hard to ensure the reduction of sodium, saturated fat, sugar or artificial additives does not result in compromised indulgence. Today’s consumers are increasingly unwilling to compromise. Helen Zhang, marketing specialist at ingredients supplier Green Spring Technology, told The Plant Base: “The first purchase may be ethical, but the repeat purchase is purely sensory. The formulation must solve the classic challenges of off-notes and mouthfeel first. Then, it should add a ‘plus’ – be it a unique flavour profile, a vibrant natural colour or a functional benefit from botanicals.” She added that building a core portfolio requires ingredients that are scalable, consistently high-quality and backed by reliable technical support. “This ensures the product on shelf in January is identical to the one in July, building indispensable consumer trust,” Zhang concluded. Top image: © Wagamama

Mars-owned Cheez-It has introduced its original crackers in a gluten-free version. The launch marks one of the most highly requested innovations in the brand’s history, bringing the well-known cheesy flavour to the gluten-free community for the first time. The launch also leads a line-up of new snacks delivering new flavours and variety. Made with 100% real cheese, Cheez-It Original Gluten Free crackers deliver the same satisfying balance of toasted cheese, a hint of salt and signature tang fans have craved for generations – now made for more to enjoy at $4.49 for a 9 oz. box. After much anticipation, the product was created in direct response to years of fan demand from those who've transitioned to gluten-free diets or who have never been able to experience Cheez-It before. "Cheez-It fans have been asking for a gluten-free option for years, and we're thrilled to finally deliver it – with the same irresistible taste they love," said Cara Tragseiler, senior brand director for Cheez-It. "We took the time to get it right, working carefully on the recipe and process to ensure gluten-free snackers can enjoy the same cheesy flavour and satisfying crunch without compromise. Now, even more fans can finally enjoy the Cheez-It experience they've been waiting for." As well as the new gluten-free crackers, Cheez-It has also introduced a line-up of new snacks for 2026, including: • Cheez-It Ultimate Snack Mix: A mix of fan-favourite Cheez-It products (Cheez-It Original, Cheez-It White Cheddar, Cheez-It Snap'd Double Cheese and Cheez-It Grooves Sharp White Cheddar) and salted square pretzels. • Cheez-It Crunch: T100% real cheese with a more satisfying crunch and a 3D shape designed to deliver edge-to-edge flavour in three delicious varieties – Kick'n Nacho Cheese, Zesty Jalapeno Cheddar and Sharp White Cheddar, now available in full size 6.5 oz bags. • Cheez-It Snap'd Honey BBQ: A sweet and smoky blend of honey, tomato, hickory and cheddar cheese coats these baked, not fried chips. • Cheez-It Grooves Loaded Nachos: Inspired by loaded cheesy tacos, these ridged crackers combine toasted corn tortilla, savoury taco seasonings, beefy flavour and cheddar cheese.

Sugary drinks and alcoholic beverages are becoming increasingly affordable in many countries due to persistently low tax rates, contributing to rising levels of obesity, diabetes, heart disease, cancers and alcohol-related injuries, according to new reports from the World Health Organization (WHO). In two global reports released today, WHO warned that weak and outdated tax systems are allowing health-harming products to remain cheap, while public health systems face growing financial pressure from preventable non-communicable diseases and injuries. The agency is urging governments to significantly strengthen taxes on sugary drinks and alcoholic beverages. “Health taxes are one of the strongest tools we have for promoting health and preventing disease,” said Tedros Adhanom Ghebreyesus, WHO director-general. He added that higher taxes on products such as tobacco, sugary drinks and alcohol can reduce harmful consumption while generating revenue for essential health services. According to the reports, the global markets for sugary drinks and alcoholic beverages generate billions of dollars in profit, yet governments capture only a small share of this value through health-motivated taxation. As a result, societies are left to absorb the long-term health and economic costs linked to widespread consumption. WHO found that at least 116 countries currently tax sugary drinks, most commonly carbonated soft drinks. However, many other high-sugar products – including 100% fruit juices, sweetened milk drinks, and ready-to-drink coffees and teas – are often exempt. While 97% of countries tax energy drinks, this figure has remained unchanged since the last global assessment in 2023. A separate analysis showed that 167 countries levy taxes on alcoholic beverages, while 12 ban alcohol entirely. Despite this, alcohol has become more affordable or remained unchanged in price in most countries since 2022, as taxes have failed to keep pace with inflation and income growth. Wine remains untaxed in at least 25 countries, mainly in Europe, despite well-documented health risks. “More affordable alcohol drives violence, injuries and disease,” highlighted Etienne Krug, director of WHO’s Department of Health Determinants, Promotion and Prevention. He noted that while industry profits, the public bears the health consequences and societies shoulder the economic costs. Across regions, WHO identified consistently low tax shares on alcohol, with median global excise shares of 14% for beer and 22.5% for spirits. Sugary drink taxes were also found to be weak and poorly targeted, with the median tax accounting for around 2% of the retail price of a typical sugary soda. In many cases, taxes apply only to a limited range of beverages, leaving large parts of the market untouched. Few countries regularly adjust taxes for inflation, allowing harmful products to become steadily more affordable over time. These trends persist despite public support for stronger measures. A 2022 Gallup poll found that a majority of respondents supported higher taxes on alcohol and sugary beverages. WHO is now calling on governments to raise and redesign health taxes under its new "3 by 35" initiative, which aims to increase the real prices of tobacco, alcohol and sugary drinks by 2035, making them less affordable over time and helping to protect public health.

Sedef Salingan Sahin Coca-Cola has revealed a sweeping overhaul of its operational leadership, including the creation of a new chief digital officer role, as the soft drinks giant moves to accelerate technology adoption and sharpen execution across fast-growing emerging markets. The changes, which take effect on March 31, coincide with the planned transition of chief operating officer Henrique Braun into the chief executive role , succeeding James Quincey, who will remain executive chairman. At the centre of the restructuring is the appointment of Sedef Salingan Sahin as Coca-Cola’s first chief digital officer, a newly created enterprise role intended to unify digital, data and operational excellence across the business. Sahin, currently president of the company’s Eurasia and Middle East operating unit, will report directly to Braun. The creation of the appointment underscores Coca-Cola’s growing emphasis on digitalisation as it faces slowing growth in mature markets, rising input costs and increasingly fragmented consumer demand, while competing with both global rivals and agile local beverage brands. “Understanding consumers even more deeply” and moving faster across markets is critical to future growth, Braun said in a statement, adding that the new structure is designed to enable quicker decision-making and smarter execution. Sahin will assume responsibility for digital strategy currently overseen by chief financial officer John Murphy, consolidating oversight of digital, data and related capabilities under a single executive for the first time. Over the coming months, she will assess how digital teams are organised across the group, with a mandate to simplify processes and improve speed and precision. For Coca-Cola’s bottlers, ingredient suppliers and technology partners, the shift signals tighter integration between marketing, commercial execution and data-driven decision-making – an area where the company has increasingly leaned on AI-enabled demand forecasting, personalised marketing and automated route-to-market systems. The leadership changes also reflect Coca-Cola’s strategic focus on emerging and developing markets, where volume growth is expected to outpace that of North America and Western Europe. Two new market groupings will be created under Braun’s leadership. Sanket Ray, president of the India and Southwest Asia operating unit, will take oversight of large emerging markets including India, Greater China, Japan and South Korea. Claudia Lorenzo, currently chief of staff to Quincey, will lead a second grouping spanning Eurasia, the Middle East, ASEAN, the South Pacific and Africa. Coca-Cola said the new structure is designed to better manage volatility across diverse markets facing inflationary pressures, regulatory change and shifting consumption patterns. Separately, chief marketing officer Manolo Arroyo will expand his remit to include customer and commercial leadership, reflecting closer alignment between brand strategy and in-market execution. Murphy will remain president and CFO, overseeing finance, global strategy and corporate development. The changes come as Coca-Cola continues to invest in digital tools to support its broader beverage portfolio, which now spans soft drinks, waters, sports drinks, coffee, tea, juices and plant-based beverages. The company has increasingly highlighted digitalisation as a lever to improve innovation speed, supply chain resilience and retail execution across its global bottling system.

Truly Hard Seltzer has launched a new limited-edition variety pack, the Truly Dream Pack, available nationwide until 1 March 2026. The pack has been created in collaboration with French artist Laura Norman, also known as Launorma, and introduces four new flavours to the brand’s portfolio. The line-up includes Strawberry Stardust, combining strawberry and lychee; Citrus Clouds, featuring mandarin and mixed citrus; Raspberry Rainbow, blending raspberry and lime; and Pineapple Daydream, which pairs pineapple with blood orange. All four variants contain 100 calories per can and 5% ABV, in line with the brand’s core hard seltzer range. The Truly Dream Pack is positioned as a seasonal, limited-time release and will be available through early spring 2026.

Del Monte Foods has selected three successful bidders for substantially all of its assets following a court-supervised auction process, setting the stage for the transition of its major business segments to new ownership. The company announced it has entered into asset purchase agreements with Fresh Del Monte Produce, B&G Foods and Pacific Coast Producers. The transactions cover Del Monte Foods’ key operating businesses and are intended to allow the brands and operations to continue under new owners. Under the proposed transactions, Fresh Del Monte Produce will acquire Del Monte Foods’ vegetable, tomato and refrigerated fruit businesses. The deal includes the Del Monte and S&W packaged vegetable brands; Del Monte, Contadina and Take Root Organics packaged tomato brands; the Del Monte refrigerated fruit brand; and the Joyba beverage brand. Fresh Del Monte will also assume global ownership of the Del Monte brand and related intellectual property, subject to existing licensing arrangements. B&G Foods will acquire Del Monte Foods’ Broth & Stock business, including the College Inn and Kitchen Basics brands. Meanwhile, Pacific Coast Producers will acquire the company’s shelf-stable fruit business assets, excluding production facilities. That transaction includes rights and licenses to use the Del Monte and S&W brands for shelf-stable ambient fruit and fruit sauces in the United States, Puerto Rico and Mexico. According to the company, the selected bids represent the highest or otherwise best offers following a comprehensive sale process. Del Monte Foods said the transactions provide a clear path forward for its assets and brands to continue operating under established food industry players. “This outcome represents a successful result in our sale process and demonstrates the enduring value of Del Monte Foods’ brands and operations,” said Greg Longstreet, CEO of Del Monte Foods. “These transactions will create an opportunity for our brands and businesses to thrive under the ownership of three leading companies in the food industry.” The sale transactions remain subject to approval by the US Bankruptcy Court for the District of New Jersey, with a hearing scheduled for 28 January 2026, as well as customary closing conditions. The company expects the transactions to close by the end of the first quarter of 2026. Del Monte Foods said it continues to operate normally during the process, fulfilling customer orders and supporting employees, growers, suppliers and other partners.

Healthy beverage brand Health-Ade has announced the launch of Ginger Lemon Berry, a new limited-edition kombucha flavour. Launching on National Kombucha Day (15 January), the new drink features zesty lemon, spicy ginger and ripe berry flavours, crafted with real, organic fruit juice, living probiotics and organic acids. Sandra Heidrich, vice president of marketing at Health-Ade, said: “We have seen incredible enthusiasm for our recent fruit pairings, including Berry Lemonade, Pomegranate Blueberry and Guava Dragon Fruit. Ginger Lemon Berry felt like the perfect next evolution, blending flavours consumers already enjoy with a fresh seasonal innovation.” Founded in 2012, Health-Ade started at the Brentwood Farmers’ Market. Its portfolio of drinks is certified organic, non-GMO, gluten-free and vegan. Each bottle contains living probiotics, gut-healthy acids, natural antioxidents and real fruit juice, with the range now featuring kombucha, SunSip Soda with Benefits and Health-Ade Glow Up. The new Ginger Lemon Berry flavour is available nationwide from 15 January for a limited time at a range of retailers, including While Foods, Sprouts and Target.

ADM is expanding its US flavours and colours capabilities with a $26 million investment into its Erlanger, Kentucky, US, campus. The investment reinforces the company’s focus on helping food and beverage manufacturers address growing reformulation demands tied to health, labelling and regulatory shifts. It targets ADM’s flagship US flavours facility and is designed to increase capacity, improve supply consistency and enhance delivery of naturally derived colour and flavour solutions. According to ADM’s research, more than 80% of US consumers favour product reformulation, with a majority expecting brands to update existing products to align with better-for-you positioning. As part of the expansion, ADM will add 3,600 square feet to its existing Erlanger facility, representing a 40% increase in capabilities related to raw material handling. The site will also undergo digitalisation, automation and integrated process upgrades aimed at improving efficiency and supporting innovation. The announcement builds on a $15 million investment completed in 2025, which added 7,200 square feet to the campus’s Customer Creation and Innovation Center. This serves as a collaborative space where ADM works with customers to develop flavour, taste and colour solutions across food and beverage categories. “Our dedication to scaling our innovative solutions for customers coincides with shifting consumer preferences and changing regulatory guidelines,” said Ian Pinner, president of ADM’s Nutrition business. “These enhanced capabilities support our customers in navigating regulatory compliance while achieving consumer acceptance through sensory and nutritional optimisation.” ADM’s reformulation strategy is centred on five key pillars informed by consumer insights and regulatory expertise: cleaner labels, reduced sugar, added protein, lower sodium and optimised fat systems. The company reported that globally, consumers are increasingly seeking recognisable ingredients, shorter ingredient lists, reduced sugar and sodium intake, higher protein content and improved fat profiles without sacrificing taste. “Investing in our capabilities, solutions and technologies helps simplify reformulation for our customers,” Pinner said. “With decades of expertise and a broad ingredients portfolio, we can address multiple reformulation challenges simultaneously.”

Beyond Meat has announced a milestone update: its entry into the beverage category with the launch of Beyond Immerse, a new line of pea protein drinks. The move, marking the alt-meat giant’s first expansion out of meat substitutes, comes amid the plant-based F&B industry’s ongoing shift away from meat imitation products and into more veg-led protein formats. In a major diversification of its portfolio that reflects this wider transition, the brand has tapped into the protein drink boom with the launch of its new line, which also responds to the growing demand for multifunctional nutrition products. The Beyond Immerse line contains a combination of clear pea protein, fibre from tapioca, antioxidants and electrolytes designed to replenish the body. It makes its debut in three flavours: Peach Mango, Lemon Lime and Orange Tangerine. Each flavour comes in two protein options – 10g of protein per 355ml, providing 60 kcal per can, or 20g of protein per 355ml, providing 100 kcal. The drinks all contain 7g of fibre to support gut health, as well as vitamin C for immune function and zero sugar alcohols or GMO ingredients. The alt-meat maker announced a move into its next phase of innovation last summer  as it teased the launch of a more ambigious 'Beyond Ground' savoury protein product, with founder and CEO Ethan Brown also hinting at an upcoming move into subcategories like sports nutrition. Commenting on the new line, Brown said: “With Beyond Immerse, we are bringing our pioneering expertise in unlocking the power of plants to a functional beverage line”. “Our intent is simple: immerse the consumer in the remarkable nutrition of plants – from protein to fibre, with the addition of antioxidants and electrolytes – all in a single refreshing and satisfying 12 fl oz drink. Beyond Immerse has been specially and carefully designed to provide nutrients that are critical to muscle health, gut health and immune function, so that whatever the goal is, consumers can Go Beyond.” The new line will be available for a limited time exclusively online via its Beyond Test Kitchen

Meat group Vion has announced plans to permanently close its deboning facility in Hilden, Germany, citing ongoing structural changes in the meat market that are driving the need for consolidation. The company has informed employees and the local works council of its intention, with operations expected to cease no later than 28 February 2026, subject to the outcome of the consolidation process. The planned closure will affect approximately 160 employees. Vion said it will now enter discussions with the works council to negotiate an agreement on the balancing of interests and a social plan. The company will also explore opportunities to redeploy affected employees within the wider Vion Food Group where possible. Vion said it is working closely with customers and suppliers to ensure continuity of supply. The majority of customers currently served by the Hilden site are expected to be supplied from other Vion locations, while suppliers will continue to deliver to alternative Vion facilities as needed. The company said the decision reflects broader structural shifts in the market that are impacting capacity utilisation and efficiency across the sector. Vion operates multiple processing and deboning sites across Europe and has been adjusting its footprint in response to changing market dynamics, including cost pressures and evolving demand within the meat industry.

Nature’s Own, the nation’s number one selling bread brand, has expanded its better-for-you bakery portfolio with the launch of Nature’s Own Life Wheat + Protein bread, a protein-rich, keto-friendly loaf aimed at health-conscious shoppers seeking functional everyday staples. Designed to meet growing demand for protein-forward foods, the new bread delivers 22g of protein per two-slice serving (13% DV), making it suitable for consumers following high-protein or protein-first eating approaches. The loaf also contains 9g of fibre per serving, positioning it as a strong option for carb-conscious shoppers without compromising on taste or texture. According to Circana data, 41% of adults are actively trying to increase their protein intake, a trend Nature’s Own is targeting with the launch. Krystle Farlow, senior director of brand management at Nature’s Own, said: “To meet the needs of protein-seeking consumers, we’ve developed a tasty, protein-rich and keto-friendly sandwich bread that also delivers on the Nature’s Own brand promise of no artificial flavours, colours or preservatives, and no high fructose corn syrup.” Known for its soft, pillowy sandwich bread, Nature’s Own has introduced the new product in a 16oz loaf, adding to its wide-ranging portfolio of breads, buns and rolls. Life Wheat + Protein joins the brand’s existing Nature’s Own Life Keto range, strengthening its credentials in the fast-growing better-for-you bakery segment. The launch supports retailers looking to capitalise on continued interest in protein, fibre and low-carb eating as shoppers prioritise healthier food choices heading into 2026 and beyond. Nature’s Own Life Wheat + Protein bread is available now at participating retailers nationwide, with pricing varying by location.

US investment firm MPearlRock has acquired The Good Crisp Company, a fast-growing, clean label salty snack brand known for reimagining classic snack formats with better-for-you attributes. The acquisition adds momentum to MPearlRock’s strategy of identifying and scaling emerging consumer packaged goods through its combined capabilities in science, merchandising and operational expertise. Founded in 2015 by Matt Parry, the Good Crisp Company has built a differentiated position in the salty snacks category with its ‘guilt-free’ crisps and cheeseballs. The portfolio features classic flavours made without gluten, GMOs or artificial flavours and ingredients. The brand’s products are sold in more than 20,000 locations across the US, Canada, Australia and the UK. “Consumers are increasingly demanding clean label snacks that offer ingredient simplicity without sacrificing taste,” said Brian Kelley, chief executive officer of MPearlRock. “The Good Crisp Company delivers on both with its ‘great taste, no guilt’ proposition. We are thrilled to partner with Matt and his team and support the next phase of the company’s growth.” Parry will continue to lead the business as founder and CEO. He said the partnership positions the brand to accelerate growth while maintaining its core focus on quality and taste. “MPearlRock shares our vision for building a better-for-you snack platform that never compromises on flavour,” Parry said. “Their experience in scaling packaged food brands, combined with strategic resources and a collaborative approach, will help us expand our reach, optimise our manufacturing footprint and continue delivering for our consumers.” MPearlRock is a strategic partnership between MidOcean Partners, Kroger and Kroger’s data subsidiary, 84.51°. Gibson, Dunn & Crutcher served as legal counsel to MPearlRock, while Morrison & Foerster represented The Good Crisp Company. Financial terms of the transaction were not disclosed. Top image: © The Good Crisp Company