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Plant-Based Eggs Are Ready to Hatch: Why Now Is the Time to Pay Attention 

Written by Benjamin Davis on . Posted in Ingredients, Products, Trends.

The egg industry is in crisis—and plant-based alternatives are stepping up to fill the gap. With egg shortages, fluctuating prices, and growing concerns over sustainability and animal welfare, consumers and businesses alike are looking for viable alternatives that deliver on taste, texture, and functionality. 

Emerging brands are proving that plant-based eggs are no longer a niche product but a legitimate, scalable solution for retail and foodservice. 

Now, with rising demand and improving technology, the plant-based egg market is poised for a major breakthrough. 

 

The Current Egg Shortage & Market Challenges 

Traditional egg supply chains have faced significant disruptions in recent years, creating price volatility and availability issues: 

  • Bird Flu Outbreaks: Avian influenza has led to the culling of millions of egg-laying hens, reducing supply and driving up costs.
  • Rising Feed & Production Costs: The cost of grain and feed has skyrocketed, putting financial pressure on egg farmers.
  • Consumer Demand for Ethical & Sustainable Options: More consumers are avoiding factory-farmed eggs due to concerns over animal welfare and environmental impact. 

With these ongoing challenges, plant-based eggs are more relevant than ever—offering a stable, ethical, and scalable alternative. 

 

The Leading Plant-Based Egg Brands to Watch 

JUST Egg (US) 

  • The most well-known plant-based egg brand, JUST Egg is made from mung beans and delivers a scrambled egg-like texture. 
  • Available in liquid form (for scrambles, omelets) and frozen folded patties (for sandwiches). 
  • Backed by major foodservice partnerships, including coffee chains, diners, and university cafeterias. 

 Zero Egg (US/Israel) 

  • A versatile egg alternative made from chickpeas, soy, and potatoes, designed for baking, scrambling, and cooking. 
  • Targets foodservice and manufacturers, positioning itself as a drop-in replacement for traditional eggs. 

AcreMade (US) 

  • A pea protein-based powdered egg alternative, making it shelf-stable and ideal for food manufacturers and large-scale kitchens. 
  • Simple ingredient list and designed for both home cooks and industrial use. 

YoEgg (Israel/US) 

  • The world’s first plant-based whole egg with a runny yolk, replicating sunny-side-up and poached eggs. 
  • Uses a combination of chickpeas and soy to create a realistic egg experience for restaurant chefs. 

Simply Eggless (US) 

  • A flaxseed-based liquid egg that scrambles and bakes well, with a clean label appeal. 
  • Expanding into retail and foodservice. 

 Perfeggt (Germany) 

  • A European player focused on pea protein-based egg substitutes, expanding across Germany, Austria, and Switzerland. 
  • Designed to mimic scrambled eggs and omelets. 

 

Why Retailers & Foodservice Buyers Should Pay Attention 

  • Egg prices remain unstable – stocking plant-based eggs provides a more reliable, price-stable option. 
  • Plant-based demand is growing – flexitarians and plant-based eaters want egg-free breakfast options. 
  • Foodservice chefs need versatile alternatives – liquid plant-based eggs work seamlessly in restaurant kitchens. 
  • Sustainability sells – plant-based eggs use less water, produce fewer emissions, and require no animal farming. 

With better taste, texture, and functionality than ever before, plant-based eggs are no longer an afterthought—they’re a crucial part of the future of food. 

Oatly and Nespresso Team Up for a Limited-Edition Coffee Blend Designed for Oat Milk 

Written by Benjamin Davis on . Posted in Branding, Global Marketplace, Manufacturing, Products.

Oatly, the oat milk brand known for its bold marketing and plant-based innovation, has partnered with Nespresso to launch the Oatly Barista Edition Coffee, a limited-edition Vertuo system coffee blend designed specifically to pair with oat milk. 

This collaboration merges Oatly’s expertise in dairy-free beverages with Nespresso’s coffee craftsmanship, creating a product that caters to the growing demand for high-quality, plant-based coffee experiences. For retailers and foodservice buyers, this launch represents both a major trend in the plant-based space and a glimpse into the future of cross-category collaborations that drive consumer engagement. 

 

A Coffee Blend Crafted for Oat Milk 

Unlike traditional espresso blends, the Oatly Barista Edition coffee has been meticulously designed to enhance the taste and texture of oat milk. The blend features high-quality Arabica beans sourced from Nicaragua and El Salvador, roasted in a way that brings out natural cereal notes, sweetness, and a smooth, low-bitterness profile—all optimized to balance perfectly with the creamy texture of oat milk. 

According to Oatly’s animated and tongue-in-cheek marketing campaign, the concept behind this collaboration was simple: 

A coffee capsule made for oat drink is finally here. It only took, like, forever! 

The result is a double espresso-sized Vertuo capsule that, when paired with Oatly’s Barista Edition oat drink, delivers a well-rounded, indulgent coffee experience—one that taps directly into the growing number of consumers seeking dairy-free alternatives without compromising on flavor. 

 

Oatly’s Signature Marketing and Global Activation 

Oatly, known for its edgy, unconventional branding, has taken a characteristically playful approach to this launch. The company’s website presents the Nespresso collaboration through animated storytelling, dry humor, and self-aware commentary—a continuation of Oatly’s strategy to engage younger, plant-curious consumers through branding that feels more like entertainment than advertising. 

The Oatly x Nespresso campaign came to life with in-person activations across multiple global cities. Events include: 

  • Tasting bars and recipe creation sessions in Copenhagen, Oslo, and Stockholm 
  • Live podcasts, breakfast-to-go pop-ups, and fitness-focused run clubs 
  • Seattle and New York “Swede-ish Fika” gatherings, blending Scandinavian coffee culture with plant-based innovation 

For retailers and foodservice buyers, these activations are a sign of strong consumer interest and brand investment in plant-based coffee pairings. 

 

Why This Matters for Buyers 

Oatly remains one of the top-selling oat milk brands globally, and its collaborations have the potential to drive purchasing decisions for both individual consumers and businesses looking to tap into the plant-based coffee trend. 

  • Retailers: This launch highlights the opportunity to curate cross-category plant-based pairings—showcasing oat milk alongside coffee products to increase basket size. 
  • Foodservice buyers: With oat milk now surpassing soy and almond as the most popular plant-based milk for coffee, offering barista-quality plant-based pairings is essential for coffee shops, cafés, and restaurants catering to flexitarian and dairy-free consumers. 

 

While this is a limited-time release, the Oatly x Nespresso collaboration signals a larger movement in plant-based beverage innovation. Expect to see more strategic partnerships between plant-based brands and mainstream food and beverage companies, making dairy and meat-free options not just an alternative—but a premium choice. 

 

The Future of Fungi-Based Meat: A Conversation with Paul Shapiro of Better Meat Co. 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Products, Technology, Trends.

As the plant-based meat industry continues to evolve, one company is taking a novel approach to protein development. Better Meat Co. is moving beyond traditional soy, wheat, and pea protein formulations, venturing into the fungi kingdom to create a whole-food, minimally processed, and highly meat-like alternative.

We sat down with Paul Shapiro, founder of Better Meat Co., to discuss how fungi-based proteins could transform the industry, offering manufacturers a more functional, cost-effective, and scalable ingredient for plant-based and hybrid meat products.

BMC’s Rhiza mycoprotein courtesy of The Better Meat co.

Exploring the Shift from Plant Proteins to Fungi 

Most plant-based meat alternatives today rely on extruded soy, wheat, and pea proteins. What inspired Better Meat Co. to look beyond traditional plant proteins and into the fungi kingdom as a foundation for meat alternatives?

Paul Shapiro:
It requires many processes to make plants taste like animals. Fungi are a different story though, with some species having a natural meat-like texture on their own, without the need to mill, fractionate, isolate, extrude, and all the other things you have to do to plants to make them into plant-based meat. 

This is why we explored the world of fungi in the hopes of finding a species that would grow fast, accumulate a lot of protein, and have a naturally meat-like texture. That superfood is what we call Rhiza mycoprotein, and we offer it as a B2B ingredient to food companies seeking to make better meat. 

 

Texture & Functionality in Food Manufacturing 

One of the biggest challenges in plant-based meat is achieving a fibrous, whole-cut texture that mimics animal meat. How does your fungi-based ingredient compare to traditional TVP (textured vegetable protein) in terms of texture, functionality, and ease of use for manufacturers?

Paul Shapiro:
Rhiza mycoprotein not only can form a succulent whole-cut-type product, but its water-holding capacity and oil-holding capacity are both superior to extruded plant protein isolates (TVP), giving a better mouthfeel.

Unlike TVP, it also hydrates instantly and has no negative flavors that must be masked with other ingredients.

 

Clean Label & Whole Food Appeal 

Consumers are increasingly looking for clean-label, minimally processed alternatives. How does Better Meat Co.’s process create a whole-food ingredient that offers more natural appeal compared to extruded plant protein isolates?

Paul Shapiro:
Rhiza mycoprotein is a single-ingredient whole food that’s all-natural, considered GRAS by FDA, and is common-allergen free. The only ingredient declaration necessary is one word—you can label it as either “mycoprotein” or “mycelium.”

 

Opportunities for Manufacturers & Foodservice 

For food manufacturers and foodservice operators looking to incorporate your fungi-based ingredient, what are some of the most exciting applications you’ve seen so far? Are there specific product categories where this ingredient has shown the greatest potential?

Paul Shapiro:
Plant-based meat companies like Oshi use Rhiza mycoprotein in their products—Oshi, for example, makes delicious alt-salmon.

At the same time, Rhiza can be used to make excellent crab cakes, clam chowder, meatballs, and more.

 

The Future of Fungi-Based Meat Alternatives 

The alternative protein space is evolving rapidly. Do you see fungi-based proteins coexisting with plant-based isolates, or do you believe they could eventually disrupt and replace extruded plant proteins as the dominant ingredient in meat alternatives?

Paul Shapiro:
Just as the world will need many types of clean energy—wind, solar, geothermal, nuclear, etc.—the world will also need all types of clean protein, including plant proteins, fungi proteins, cultivated meat, and more.

Plant proteins are already widely used, while it will be many years before we see cultivated meat on fast food menus. The benefit of fungi protein is that it can do a better job of creating a meat-like experience and it can be produced inexpensively at commercial scale today.

 

Final Thoughts: Addressing the “Three Ps” of Plant-Based Meat 

Is there anything else you would like to share about Better Meat Co. or the industry in general?

Paul Shapiro:
Plant-based meat today is suffering from what I call the Three Ps: price, performance, and perception.

  • It’s too expensive
  • It often doesn’t taste good enough
  • It’s perceived by some as being too processed

Whether these are valid criticisms or not, fungi proteins are an antidote to all three.

  • It can be produced inexpensively
  • It has a superior texture
  • It’s an all-natural whole food

Fungi are really fun-guys!

 

A New Era for Alternative Proteins? 

With better texture, improved functionality, and a clean-label appeal, fungi-based proteins could represent the next evolution of meat alternatives. For food manufacturers and foodservice providers, adopting fungi-based ingredients like Rhiza mycoprotein may be the key to delivering a more meat-like eating experience while maintaining affordability and sustainability.

The plant-based industry is evolving, and fungi clearly has a large role to play in the future of protein development.

Why Every Plant-Based Entrepreneur Should Join VEGPRENEUR’s New Membership Program 

Written by Benjamin Davis on . Posted in Branding, Manufacturing, Products.

The plant-based industry is reaching new stages of development in 2025, but scaling a plant-based business is still no easy task. From securing funding and distribution to breaking into major retailers and foodservice accounts, founders and operators face unique challenges that demand strategic connections and insider knowledge.

That’s where VEGPRENEUR comes in. The global community dedicated to supporting plant-based businesses has just launched its first-ever membership program, designed to provide entrepreneurs, investors, and service providers with unparalleled resources, networking opportunities, and mentorship.

If you’re building a plant-based brand, this is the support system you’ve been waiting for.

 

A Powerhouse Network for Plant-Based Success 

VEGPRENEUR has been on a mission since 2018 to build the largest plant-based business community on the planet. This new membership program takes that mission a step further by providing a structured, results-driven support system for brands looking to scale.

“After collaborating with hundreds of founders, investors, and service providers, we’ve developed a program that addresses the core challenges of the industry. Our goal is to make scaling these businesses easier, faster, and more enjoyable,” said Noah Hyams, Founder of VEGPRENEUR.

 

What Members Gain: The VEGPRENEUR Advantage 

VEGPRENEUR’s membership is positioned as an “unfair advantage” for plant-based businesses. Here’s what members get: 

  1. Curated Connections to Industry Leaders
  • Direct introductions to top mentors, partners, and potential customers.
  • Access to a powerful mentor network with experts from Impossible Foods, Beyond Meat, LinkedIn, Walmart, Burger King, and Purple Carrot.
  1. Exclusive Business Resources
  • Investor databases, funding sources, and media contacts to help brands secure capital and exposure.
  • Access to insider knowledge on plant-based industry trends, regulatory changes, and best practices.
  1. Premium Event & Trade Show Opportunities
  • Complimentary and discounted tickets to VEGPRENEUR-hosted events.
  • Exclusive discounts on booths at major industry trade shows, helping brands gain visibility.
  1. Personalized Strategic Support
  • Quarterly strategy calls with the VEGPRENEUR team to help tackle business challenges.
  • Ongoing guidance from a community of founders, investors, and industry veterans.
  1. A Private Community for Real-Time Collaboration
  • Access to an exclusive WhatsApp group where members can connect, ask questions, and share insights in real time.

 

Who Should Join? 

This program is designed for anyone actively shaping the future of plant-based business:

  • Plant-Based Brands & Startups – Gain strategic connections and resources to scale faster. 
  • Investors – Discover emerging plant-based companies and stay ahead of industry trends. 
  • Service Providers – Connect with plant-based brands looking for marketing, PR, and manufacturing support. 
  • Industry Professionals – Attend VEGPRENEUR events for free and stay engaged in the plant-based movement. 

 

Why This Matters for the Future of the Plant-Based Industry 

With retail and foodservice buyers seeking innovative plant-based products, and investors looking for high-potential brands, VEGPRENEUR’s new platform is bridging the gap between those who create and those who buy.  The plant-based food industry needs strong networks, expert mentorship, and real-time collaboration to continue its growth and mainstream adoption. This membership program is setting the stage for the next wave of category-leading brands.

If you’re serious about scaling a plant-based business, now is the time to plug into this global network.

Join the VEGPRENEUR Membership Today 

Click here to learn more and sign up. 

Industry Beat: Darn You, Impossible Foods! 

Written by Benjamin Davis on . Posted in Manufacturing, Products, The Industry Beat.

by Benjamin Davis, Content Chair, Plant Based World Expo

Let me start by saying this is a rave review of Impossible Foods. But I have a bone to pick with them. (Or should I say, a soy protein isolate to pick?) 

For months, I’ve been committed to eating a fully whole-food, plant-based diet. I start every day with a giant kale salad—you know, the kind packed with colorful veggies, cranberries, cashew nutritional yeast parm and smothered with a creamy homemade tahini dressing. Oh, and don’t forget those rosemary seasoned almonds from Trader Joes! 

But then Impossible sent me a package of their latest plant-based meats—and suddenly, my kale salad is looking a little… optional. 

Impossible Is Making It Impossible to Eat Only Kale 

Inside this beautifully branded box of temptation, I found: 

Ground beef – Looks, cooks, and browns like the real thing. Impossible claims it’s “for people who love meat,” and frankly, I feel attacked.
Hot dogs – Perfectly juicy, instantly bringing me back to cherished days at the ballpark or on the golf course where, as my Dad calls them, “Dogarithms” were the standard cuisine.
Lion King-shaped nuggets – Nostalgia in a crispy, golden shell. (Yes, I am an adult. Yes, I still dipped them in way too much sauce.)
Spicy chicken patties – Crunchy on the outside, tender on the inside, and just the right level of heat.
Savory breakfast sausage patties – A rich, meaty start to the day. That’s the real takeaway here: balance. Even the most committed whole-food plant-based eaters can make room for a little indulgence, especially when the flavors work together. Impossible sausage + sautéed kale = a breakfast that satisfies both cravings and conscience. 

and last but certainly not least…

Corn dogs – The ultimate state fair throwback. As soon as I took a nibble, I knew my whole-food plant-based streak was over. 

Each bite reminded me why Impossible has earned its place as the leader in plant-based meats. The textures? On point. The flavors? Deeply satisfying. The ability to make me question my life choices? Unmatched. 

 

Why Impossible Is Winning the Plant-Based Meat Game 

The reason these products are so disruptive (to my kale agenda and to the industry) is because they nail the key factors that drive repeat purchases: 

They taste amazing. People don’t want “good for plant-based”—they want good, period. Impossible delivers.
They cook like the real thing. Ground beef that browns properly? Chicken patties that crisp up just right? This matters.
They’re fun. The Lion King nuggets alone deserve their own award for inner child excitement. FACT: You do not need to be 8 years old to enjoy a safari animal-shaped crispy nugget, I promise!
They target meat eaters. Impossible isn’t catering to the already converted—they’re making products that omnivores will actually enjoy, and purchase, again and again. 

That’s why retailers, restaurants, and foodservice buyers should pay close attention. While the plant-based category has faced challenges, brands like Impossible are proving that the right product can bring customers back for more. 

So, to Impossible Foods: Darn you. You’ve made it Impossible for me to stick to my kale-and-lentils plan. But more importantly… thank you. Because sometimes, even the most plant-pure among us just want an undeniably savory sausage patty or a chomp of crispy, spicy, nostalgia-fueled perfection. 

Now if you’ll excuse me, I have a half-eaten salad to abandon and a corn dog to finish.

Juicy Marbles: Europe’s Plant-Based Whole-Cut Pioneer Enters the US Market 

Written by Benjamin Davis on . Posted in Global Marketplace, Manufacturing, Products, Retail.

Slovenian startup Juicy Marbles, a leader in the plant-based whole-cut meat category, has announced its highly anticipated entry into the U.S. retail market. Known for their high-end filet mignon steaks, loins, and baby back ribs, Juicy Marbles is redefining the boundaries of what plant-based meat can be. 

The company’s expansion builds on its success in Europe, where its products are sold in 3,500 stores across major retailers like Tesco, Sainsbury, and Whole Foods. With plans to secure profitability by the end of 2025, Juicy Marbles is not only a brand to watch but also a key player in the global evolution of plant-based foods. 

 

A Pioneer in Whole-Cut Plant-Based Innovation 

Juicy Marbles has distinguished itself in the plant-based market by focusing on whole cuts—a category often considered the “holy grail” of plant-based meat. Using a proprietary extrusion-like process, the company replicates the texture and fibers of animal meat while injecting fat and adding color to create a realistic steak experience. 

“Our products deliver the premium, indulgent experience that consumers crave, without the ethical and environmental trade-offs of traditional meat,” said CEO Tilen Travnik. 

 

Why the U.S. Market Matters 

While Juicy Marbles has built a strong following in Europe, its U.S. expansion signals a new chapter for the brand. A pivotal moment came when the company was mentioned in the Netflix documentary You Are What You Eat, which doubled their online revenue in the U.S. However, Travnik recognizes the challenges of scaling online sales in the U.S. due to the high costs of temperature-controlled shipping. 

The company has secured a key U.S. distributor and aims to make its products widely available in retail stores this year. “In the U.S., our customers range from hardcore vegans to flexitarians, and even meat eaters looking for premium plant-based alternatives,” noted Travnik. 

 

A New Product for Accessibility 

To broaden its appeal, Juicy Marbles is developing a new product at a lower price point. “We want to retain the features consumers love while manufacturing more efficiently,” explained Travnik. This move aligns with the company’s strategy to expand its consumer base while maintaining its high-quality standards. 

 

Collaboration and the Future of Plant-Based Meat 

Juicy Marbles is also exploring hybrid approaches to plant-based meat, collaborating with precision fermentation and cell culture startups. The goal is to integrate these technologies to enhance the flavor and functionality of their products. “The future of plant-based meat is hybrid,” said Travnik. “Plant-based will form the bulk, with precision fermentation and cell culture adding functional components.” 

 

Positioning in a Changing Market 

As the plant-based industry matures, Juicy Marbles is navigating what Travnik calls the “trough of disillusionment,” where consumers are demanding higher-quality products. By delivering premium experiences, the brand is poised to not just survive but thrive, even as market growth stabilizes. 

 

What to Expect in 2025 

With its U.S. retail launch, a pipeline of innovative products, and a commitment to redefining plant-based whole cuts, Juicy Marbles is setting the stage for a transformative year. Retailers stocking their products will offer consumers an experience that bridges the gap between indulgence and sustainability. 

Juicy Marbles’ bold expansion into the U.S. highlights the growing importance of whole-cut plant-based meats as a cornerstone of the future food landscape.  

Industry Beat: Stand Out Plant-Based Companies 2025 – Part 1

Written by Benjamin Davis on . Posted in Products, Retail, The Industry Beat.

By Benjamin Davis, Content Chair, Plant Based World 

Being deeply embedded in the plant-based food industry, I often get asked which companies truly stand out. What are the brands that combine innovation, taste, and quality in ways that resonate with consumers? Well, let me introduce you to my fridge staples—five standout companies that consistently deliver, offering a plant-based meal concept that hits the spot 100% of the time. 

Today, I want to kick off a new series spotlighting five stand-out plant-based companies that are redefining their categories. Together, these brands make up my dream team for the ultimate plant-based deli experience. Retailers take note: if your store shelves have all these products in stock, you’re almost guaranteed to win customers like me who are looking for a one-stop-shop to build the perfect plant-based meal. 

 

  1. Plant Provisions: A Deli Lover’s Dream

Plant Provisions redefines what deli “meat” can be with their slices made entirely from whole plant ingredients like chickpeas, sweet potatoes, peppers, beets, and carrots. Flavors such as chipotle, mesquite, Tuscan, and smokehouse deliver the satisfaction of a classic deli sandwich with a wholesome, veggie-forward profile. 

I first discovered Plant Provisions at Earth Fare here in Asheville, NC, and now I’m on a mission to see these slices on more shelves, both natural and conventional. They’re not just a product; they’re a game-changer for sandwich lovers, and they form the cornerstone of my daily lunch spread. 

 

  1. Violife: The Cheese That Raises the Bar

One of the biggest trends to watch in 2025 is the rise of plant-based cheeses that “wow” even hardcore cheese lovers. Violife is already leading the way. Their sandwich slices, especially the mature cheddar flavor, perfectly complement Plant Provisions’ deli slices for a plant-based deli experience that satisfies on every level. 

What sets Violife apart? They’re allergen-friendly, avoiding gluten, nuts, and soy, which makes them accessible to a broader audience. Whether it’s their cream cheese, shredded mozzarella, or sandwich slices, Violife consistently delivers a cheese experience worth raving about. 

 

  1. Dave’s Killer Bread: Trustworthy and Wholesome

In a category often dominated by heavily processed products, Dave’s Killer Bread is a beacon of quality. Their breads are packed with seeds and grains, delivering a fresh-baked experience that feels as wholesome as it tastes. 

When it comes to crafting my perfect sandwich, Dave’s is my go-to. Whether it’s their loaves, bagels, or burger buns, the Dave’s logo is all I need to see to know I’m making the right choice. 

 

  1. Bitchin’ Sauce: King of Sauces

No sandwich is complete without Bitchin’ Sauce. The chipotle flavor is a staple, and its bold, almond-based creaminess eliminates the need for any other condiments. One swipe of Bitchin’ on Dave’s Killer Bread, paired with Plant Provisions slices and Violife cheddar, and lunch is served. 

Bitchin’ Sauce comes in a variety of flavors like buffalo, cilantro chili, and spinach artichoke, but for me, chipotle reigns supreme. It’s the sauce that keeps me coming back time and time again. 

 

  1. Ithaca Hummus: A Flavor Revolution

If Bitchin’ Sauce is the king of sauces, Ithaca Hummus is the king of hummus. With bold flavors like lemon dill, beet garlic, and jalapeño lime, Ithaca elevates a simple hummus into a culinary experience. 

Ithaca’s lemon garlic flavor, in particular, adds a fresh, zesty kick to sandwiches or serves as the perfect dip for carrots or chips. It’s a shining example of how a traditional product can be taken to the next level with quality ingredients and creative execution. 

 

Takeaways for Retailers 

Retailers who stock these five brands together can create a one-stop shop for customers looking to craft the perfect plant-based sandwich or snack spread. Each brand offers something unique, but together, they form a harmonious meal experience that keeps customers like me coming back for more. 

For aspiring plant-based companies, the lesson here is clear: Innovate with purpose, prioritize quality, and focus on creating memorable food experiences. That’s how you stand out in 2025 and beyond. 

Stay tuned for more articles exploring the plant-based companies that are delivering on quality and flavor, and mark your calendars for Plant Based World Expo North America and Europe to taste it for yourself this fall!

Superfoodio Launches Peanut Butter Better Cups in UK Supermarkets 

Written by Benjamin Davis on . Posted in Products, Retail.

Superfoodio, a UK-based better-for-you snack brand, has unveiled its latest product innovation: Peanut Butter Better Cups, now available in over 130 Co-op stores nationwide. This launch marks the brand’s entry into the growing better-for-you confectionery market, offering a unique twist on the traditional peanut butter cup by focusing on natural ingredients and plant-based nutrition. 

The Peanut Butter Better Cups feature a creamy peanut butter center encased in a peanut butter-based shell, forgoing conventional chocolate coatings. The product is available in three flavors: The Original, PB & Jelly, and No Added Sugar, catering to a variety of consumer preferences. 

A Response to Consumer Demand 

According to Superfoodio’s co-founders, Nirali and Jagir Mankodi, the Better Cups were developed in response to the success of their Peanut Butter Buttons range, which highlighted a growing demand for indulgent yet wholesome snack options. 

“This isn’t just a snack; it’s a love letter to peanut butter aficionados everywhere,” said Nirali Mankodi.  

Jagir Mankodi added, “Our ethos of ‘Getting Back to the Basics of Food’ ensures every product is made with 100% natural ingredients, free from palm oil, refined sugars, stabilizers, and artificial additives. With this approach, we’re confident the Better Cups will resonate with today’s health-conscious consumers.” 

Retail and Online Availability 

Currently, The Original Peanut Butter Better Cups are stocked in Co-op stores across the UK. The full range is also available for purchase online through Amazon and the Superfoodio website, with additional retail listings expected in the coming months. 

Category Innovation 

The Better Cups aim to disrupt the confectionery aisle by combining indulgence with health-focused benefits. By emphasizing vegan, gluten-free, and sustainable attributes, Superfoodio is positioning the product as a standout option in the competitive snack sector. 

Superfoodio’s focus on plant-powered snacks aligns with broader trends in the UK food market, where demand for vegan and better-for-you products continues to rise. This launch underscores the brand’s commitment to innovation while staying true to its mission of delivering snacks that are both delicious and sustainable. 

About Superfoodio 

Founded by Nirali and Jagir Mankodi, Superfoodio is a family-owned business with a passion for creating snacks that prioritize both flavor and health. The brand’s mission extends beyond the plate, aiming to make a positive impact on people and the planet. 

For more information on Peanut Butter Better Cups and Superfoodio’s product range, contact: 

Follow Superfoodio on social media: @superfoodio 

As the Better Cups roll out, Superfoodio is well-positioned to capture the attention of buyers and consumers seeking innovative, natural snack options. With a focus on quality and sustainability, the brand continues to carve out its niche in the evolving world of plant-based snacking. 

Introducing the NECTAR Tasty Awards: Recognizing Excellence in Plant-Based Innovation 

Written by Benjamin Davis on . Posted in Industry updates, Products.

Mark your calendars: March 12, 2025, marks a milestone in the plant-based food movement with the inaugural NECTAR Tasty Awards, taking place in San Francisco at the historic venue, The Melody. This event, spearheaded by Food Systems Innovations, promises to redefine the way we recognize and reward excellence in alternative proteins. 

In a world where plant-based products are at the forefront of food innovation, the Tasty Awards aim to address a critical challenge highlighted in a recent New York Times article: the need for plant-based meats to win over traditional meat eaters by delivering superior taste and a truly meat-like experience. 

A New Standard for Plant-Based Excellence 

The NECTAR Tasty Awards are unlike any other accolades in the industry. Instead of merely rewarding participation or innovation, this event sets a high bar: products must impress meat eaters to earn recognition. As David Meyer, founder of Food Systems Innovations, puts it: 

“This is not an event where we are simply awarding the best product. If no products impress meat eaters, none will get awarded. But if multiple do, they will all be recognized.” 

This approach underscores the event’s mission to not just celebrate innovation but to push the industry toward creating products that can genuinely compete with animal-based proteins on taste and texture. 

Why the Tasty Awards Matter 

Buyers have been faced with a plethora of meat alternatives to stock on shelves and menus, particularly over the past 5 years as the plant-based meat industry has taken off. However, many of these products have not survived the shifting market, failing to produce repeat customers. This is why taste is so important. Many grocery shoppers or restaurant customers will try something once, but only the tastiest products will win continued purchases. 

This awards ceremony is designed to bridge that gap by spotlighting the products that succeed in overcoming these hurdles. For buyers in retail and foodservice, the Tasty Awards offer a chance to identify the products that resonate most with mainstream consumers. Being among the first to stock or serve these award-winning products will provide a competitive edge in a growing market. 

 

An Evening of Culinary Innovation 

The NECTAR Tasty Awards will be an immersive experience, blending the celebration of taste with a showcase of cutting-edge food technology. Highlights include: 

  • Award Ceremony: Be part of the dramatic unveiling of the first-ever consumer-chosen alternative protein awards. 
  • Exclusive Tastings: Sample culinary creations featuring award-winning plant-based products. 
  • Craft Mocktails: Sip on innovative non-alcoholic beverages that push the boundaries of flavor. 
  • Networking and Inspiration: Connect with a curated audience of 150 visionaries, including chefs, food tech leaders, and industry enthusiasts. 

 

A Must-Attend Event for Food Innovators 

The NECTAR Tasty Awards are more than just an awards show—they’re a movement to reshape the future of food. With limited capacity and an emphasis on exclusivity, the event is poised to become a marquee moment in plant-based history. 

For retailers and foodservice professionals, this is an opportunity to gain early insights into the products poised to lead the market in 2025 and beyond.  

🎟️ Tickets are limited – secure your spot now to ensure you don’t miss this groundbreaking event.