Plant-based news - September 2025

Plant-Based News – September 2025 🌱 What’s new in the world of plant food? From award-winning pistachio drinks and chickpea tofu firsts to smoky spreads, juicy sausages, and sustainable seafood, September proves that innovation in plant-based never takes a break. 🚀

Magda plant-based – the Planton MICROBIOME HIGH PROTEIN GUT DESSERT NOVUMBIOTIC was recognized at Anuga 2025 as one of the most innovative products. This highlights the growing importance of gut health in plant-based innovation as well as recognition for its high-protein, functional qualities. The brand invites visitors to taste it at the Cologne trade fair.

BettaFish (Deniz Ficicioglu, Lisa Kuhn, Leonie Wagner) – the V-Label certified vegan tuna TU-NAH has launched across 12 Continente stores in Portugal. This marks another step toward making plant-based seafood alternatives more widely available in mainstream retail.

TiNDLE (Borna Bayat, Timo Recker) – Gourmet Chicken debuted in the U.S. at PLNT Burger, served across 13 East Coast locations. Using TrueCut™ technology, it delivers the juiciness and fibrous texture of poultry, appealing to both meat eaters and flexitarians.

Schouten Europe (Ruben Molenaar) – introduced an innovative plant-based sausage featuring a groundbreaking fat replacer that provides exceptional juiciness and an authentic bite. Fully plant-based, including the casing, the product is aimed at retail, foodservice, and industry sectors.

MAX&BIEN | Plantbased Creamery (Maxine Agyeman, Jobien Groen) – the plant-based creamery expanded its portfolio with the Hickory Smoked Spread, a creamy, smoky-flavored spread. Building on the success of its best-selling semi-hard Hickory Smoked Wheel, it combines innovation with culinary creativity.

THIS & Omami (Pete Sharman, Kelsey Kanyuck) – launched the UK’s first chickpea-based tofu, replacing soy with more than 70% chickpeas. Available in Lightly Seasoned and Chilli Spiced varieties, it is high in protein, low in saturated fat, and caters to consumers with soy allergies.

The Coconut Collab (Joe Farrar, Angelica Karydi) – expanded its dessert line with Pistachio Pots, a coconut-based ganache inspired by the Dubai chocolate and pistachio trend. The product is gluten-free, palm oil-free, and free from artificial additives, with just 118 calories per serving.

MOMA Foods (Matasha Thompson, Lizzy Allman)  – the British brand introduced four new oat drinks, including Salted Maple & Hazelnut and Pistachio Oat Drink. They tap into the pistachio trend and the at-home café experience, offering barista-style taste without syrups or special equipment.

Sproud | B corp (Christopher robertson, Jennie Östholm) – the Swedish pea milk producer debuted Low-Sugar Matcha Pea Milk in the UK. Combining pea protein with matcha, green tea extract, and spirulina, it is fortified with vitamins D, B12, and riboflavin, making it a functional and nutritious drink.

Neggst (Dr Veronica Garcia Arteaga, Aixa Rubiano) – officially unveiled its plant-based scrambled egg at Anuga 2025, created to replicate the taste and texture of traditional eggs. It represents another step toward fully replacing animal products with plant-based alternatives while preserving culinary experience.

More proof that the plant-based category isn’t slowing down. It’s branching out! 💚 Congratulations to all pioneers driving plant-based innovation forward! 💪 Got exciting news or a project to share?

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