Plant Protein Company Development Briefing (2025.09)
plant protein marketoteiPl
n, Canada's Canadian Protein Industries and Singapore-based food innovation company Nurasa jointly launched the Asia-Pacific Market Entry Program in Singapore. The aim is to assist Canadian plant-based food and ingredient businesses to enter the Asia-Pacific market faster and more efficiently. "The Asia-Pacific market is one of the most dynamic regions for plant-based food innovation," said Robert Hunter, CEO of Protein Industries Canada.
nGOOD PLANET Foods has teamed up with Schuman Cheese to target the growing market for plant-based cheeses. They formed a joint venture called GPV Foods,LLC. The new company will combine the fine craftsmanship of Schumann's Vevan plant-based cheese brand with the retail advantages of GOOD PLANET to jointly promote innovation and expansion in the plant-based dairy market.
n, plant-based meat giant Beyond Meat released its financial report for the second quarter of 2025. The data shows that the company's revenue and profitability continue to face pressure, and it is accelerating organizational structure adjustments and cost control measures to cope with the downturn in the plant protein market. Ethan Brown, President and CEO of Beyond Meat, said in a statement: "We are disappointed with the performance of the second quarter, which reflects the overall continued downturn in the plant-based meat category, especially in the US retail market and some international catering service channels." He pointed out that the company will accelerate the transformation process, including cutting operating expenses faster, optimizing the distribution strategy of core products, and increasing project investment to improve the profit of core products.
nthe narrative of plant-based foods is shifting. Brands that once dominated the market with the image of "vegetarian meat" are now actively reducing the imitation of meat and highlighting "clean labels" and functional nutrition as new selling points. The American brand Beyond Meat, the British brand The and Moving Mountains are using formula innovation and brand repositioning to offer "beyond meat" options to increasingly discerning consumers. For the first time, British brand This abandoned the usual naming convention of "this is not chicken" or "this is not bacon" and launched "This is super superfood". This product does not contain any additives, its ingredients include seeds, spinach, dried mushrooms, etc. It contains 18 grams of protein per 100 grams, which is 30% higher than tofu. Moving Mountains launched a "superfood" line, including crispy burgers and chickpea balls. The formula is rich in zinc, magnesium, iron and vitamin e. The company claims that the series is a direct reflection of consumers' call for "full ingredients, less processing. Beyond Meat enters the market with a new high-protein product, Beyond Ground, which contains 27 grams of protein and 4 grams of dietary fiber per serving and consists of just four ingredients: soy, potato protein, water and fenugreek shells. At the same time as the announcement, the company also launched a brand repositioning, and plans to gradually remove the word "meat" from the name, eventually using only "beyond". Industry analysts believe that this move is not only an adjustment of marketing strategy, but also a signal to investors that the company will expand into a wider range of plant-based and functional foods in the future.
n, the European Union officially announced that it had launched an anti-dumping investigation based on a complaint against "dumping" of Chinese pea protein exports. The European Commission formally accepted this investigation under article 5 of the 2016/1036 Regulation. The aim is to protect the EU's pea protein industry from unfair trade.
Plant Protein Products Program
n, Eat Fair, known for its plant-based egg products, recently launched a new line of plant-based chicken products. These products belong to its new brand just meat, which is on the market in three flavors. While Eat Jun has not officially announced the launch of this new product, according to Big Box Vegan, these plant-based chicken products have already appeared in Sprouts Farmers Market stores and have been included in the product catalog on h-e-b website. According to the product composition table, these chicken substitutes are mainly made of wheat protein and soy protein concentrate, as well as sunflower oil, coconut oil and various seasonings. Each product contains 18 grams of protein and can be quickly heated in the refrigerator and eaten in just two to three minutes.
n, the Sticky brand, which bakes under the sticky fingers, recently launched a line of high-protein desserts designed to meet consumers' dual needs for health and delicacy. All of these new products use a plant-based protein powder developed by Eat as the main ingredient. This single-component soy protein powder has multiple functions and can be used for gelling, emulsifying, fermentation and binding, with high application flexibility. Coaked by Sticky says these desserts are particularly suitable for fitness enthusiasts, busy parents and anyone with a sweet tooth.
n, Canada's Ocean Supercluster announced a $1.9 million investment to support large-scale production of plant-based whitefish. The initiative, led by Halifax-based startup Profillet, works with Toronto-based Ardra Inc., Dartmouth-based Mara Renewables and RONDO North America, based in New Jersey, U. S.
, they are jointly developing Canada's first commercially viable plant-based alternative to whitefish. Steve George, co-founder of Profillet, said: "The global demand for seafood is huge, but the supply is insufficient and the price is high. Our plant-based white fish not only fills this gap, but also provides the same nutrition and taste as traditional fish, while being more environmentally friendly and more affordable. "
Plant Protein
n, a new study shows that eating more unprocessed plant protein-such as beans, nuts and lentils-can reduce the risk of high blood pressure. The study was published in the Journal of the American Heart Association and was supported by the American Heart Association. The study found a significant correlation between the intake of plant protein and a reduced risk of high blood pressure. For every 20 grams of plant protein consumed, the risk of developing high blood pressure was reduced by 16%. However, this benefit tends to moderate when the daily intake exceeds 30 grams. In addition, the study also found that consuming a greater variety of plant proteins may actually increase the risk of high blood pressure, which may be related to the intake of certain highly processed plant foods.
nshows that chickpea protein shows great potential as a scaffold material in cultured meat production. The study developed two garbanzo protein-based scaffolds-edible microcarriers and fibrous scaffolds-that provide structural support for cell growth and help replicate the texture of traditional meat.
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