Seven exciting alternative protein innovations you need to know about

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Underwater view of flowing golden-brown kelp strands swaying in clear blue ocean water, with sunlight filtering through—a vibrant marine scene that highlights the source of many alternative protein innovations. — BettaF!sh is transforming the plant-based seafood sector through an unexpected hero ingredient: seaweed.

Alternative protein products and food-tech that are shaking up the food industry

As plant-based products move firmly into the mainstream, a new wave of innovation is propelling the industry forward. Many experts suggest the sector is now entering its ‘2.0 phase’, where cutting-edge food technology and novel ingredients are creating products that are more realistic, more delicious, and more nutritious than ever before.

This evolution is not only reshaping consumer expectations but also unlocking lucrative opportunities for businesses ready to adapt and lead in this new era.

Here are seven standout innovations set to help transform the industry in the years ahead.

1. Solein: Protein made from air

Ever heard of a sustainable protein option that is neither plant- nor animal-based? Finnish company Solar Foods has developed Solein, a revolutionary protein powder produced through fermentation using air and electricity.

Marketed as ‘protein out of thin air’, this mustard-colored powder is derived from a single-cell microbe that feeds on carbon dioxide and hydrogen. Solein boasts 75g of protein per 100g and has a minimal environmental impact. ¹ Unlike plants or animals, Solein doesn’t need land to grow, making it a highly sustainable protein source.

Its neutral flavor makes it versatile for various applications, from protein powders to alternative dairy products. This provides a huge opportunity for food brands that can use it to add protein to their products. We can’t wait to see where Solar Foods takes Solein Protein next.

2. THIS Super Superfood Block: A new category of whole-food protein

A product package labeled THIS IS SUPER SUPERFOOD shows a hand holding a fork with a food block on top. The packaging highlights that it’s 100% plant-based, high in fiber, protein, and contains superfoods. — Credit: THIS

During the summer of this year, UK-based company THIS launched its Super Superfood range, marking a strategic shift from hyper-realistic meat alternatives to whole-food, nutrient-dense products.

The range includes the Super Block, which is made from fava bean protein, seeds, and vegetables, and offers 18g of protein per 100g, along with iron, omega-3, and fiber.² Shiitake mushrooms contribute to the product’s firm texture and natural umami flavor.

Another product in the new range is the Marinated Pieces, which feature the same core ingredients as the Super Block with a lemon and herb flavor.

These new products signal a whole new category – they’re not meat mimics (emphasizing superfoods), though they can be used in place of meat, but they’re not quite tofu or tempeh either. marking an exciting new chapter for plant-based. The range caters to health-conscious consumers seeking versatile, clean-label options and signals a broader trend towards whole-food plant-based products.

3. PLANTREACT by T. Hasegawa: enhancing authentic flavor profiles

While Solein pioneers sustainable protein innovation, T. Hasegawa’s PLANTREACT tackles a different challenge – elevating flavor in plant-based meat alternatives. This natural flavor technology is engineered to authentically replicate the complex taste of animal-derived proteins in plant-based formats.

By leveraging fermentation and advanced reaction flavor techniques, PLANTREACT recreates the sensory profiles of chicken, beef, pork, and dairy with remarkable accuracy. These flavors are heat-stable, ensuring they maintain their integrity during cooking, and are aligned with clean-label standards.

PLANTREACT offers a compelling solution to the demand for tastier, more convincing plant-based products that could change consumer perceptions of plant-based proteins.³

4. WunderEggs: The first realistic plant-based hard-boiled egg

Crafty Counter is pioneering the plant-based egg category with its realistic, clean-label alternative to traditional hard-boiled eggs called WunderEggs. This egg alternative has the potential to address a significant gap in the market, offering consumers a familiar product with plant-based credentials.

While there are a number of plant-based options available for liquid egg substitutes, there was a gap in the market for hard-boiled eggs. WunderEggs are made from a blend of nuts and legumes, carefully formulated to replicate the taste, texture and nutritional value of traditional eggs.⁴

5. MOA Foodtech’s AI-enhanced fermentation: upcycling food waste into functional ingredients

In recent years, artificial intelligence has reshaped numerous industries — and food innovation is no exception. Spanish biotech startup MOA Foodtech is at the forefront of this transformation, using AI-driven fermentation to convert agri-food by-products into high-value functional ingredients.

Their platform, called Albatros, combines a vast database of over 70 food industry side streams with genome-scale metabolic models to accurately predict microbial behavior. This allows for the efficient upcycling of waste into nutrient-rich components.

In 2025, MOA received EUR 14.8 million in funding from the European Innovation Council to scale its operations, cementing its role as a trailblazer in sustainable ingredient development.⁵

6. BettaF!sh: seaweed-powered seafood alternatives

An open can of Bettafish TU-NAH vegan tuna sits on a blue surface, showing its textured plant-based filling. The label highlights that it contains plant proteins and seaweed, and is marked as vegan and ocean-friendly. — Credit: BettaF!sh

Berlin-based BettaF!sh is transforming the plant-based seafood sector through an unexpected hero ingredient: seaweed. Their TU-NAH range, made from organic European seaweed combined with broad bean and pea proteins, delivers an authentic fish flavor without the environmental cost of traditional tuna. The formulation is free from soy, wheat, and artificial additives, yet rich in fiber and omega-3 fatty acids.⁶

Most recently, BettaF!sh has launched SAL-NOM, a plant-based alternative to hot-smoked salmon. Like the rest of their line-up, it draws on seaweed to deliver authentic seafood flavor — offering a smoky, satisfying experience that’s as at home on brunch tables as it is in deli counters.

With their focus on taste, sustainability, and scalable distribution, BettaF!sh is swimming far ahead of the pack in the alt-seafood movement.

7. Milkadamia’s 2D-Printed Oat Milk Sheets

US-based company Milkadamia — best known for its macadamia nut milks — has taken an ambitious leap in food tech with the introduction of 2D-printed oat milk sheets. This innovation challenges the definition of what plant-based milk can look like.

Instead of traditional cartons or bottles, Milkadamia has developed thin, shelf-stable sheets of oat milk concentrate that rehydrate instantly in water, forming a smooth and creamy oat milk. It’s designed with a radically lower environmental footprint in mind, cutting packaging waste by 94% and weight shipped by 85%.⁷

While still in early-stage rollout, the sheets represent a leap forward in rethinking how plant-based beverages are formulated, distributed and consumed — a potential blueprint for low-impact food innovation.

Actionable insights: what does this mean for businesses?

These products and innovations are more than novelties; they signal a deeper transformation in how food is imagined, produced, and consumed. For businesses, these products offer valuable insights into where consumer interest and technological investment are heading. Here are some key takeaways:

It’s time to ramp up sustainability: Innovations like Milkadamia’s 2D-printed oat milk sheets highlight the importance of sustainable packaging and production methods. Businesses should explore sustainable solutions to meet consumer demands for plant-based and environmentally responsible products.
Think beyond imitation: With the first wave of plant-based products mimicking animal products such as burgers and sausages, the next generation of plant-based products are not just imitating but also creating entirely new food formats and categories. This is an opportunity for businesses to explore not just how to replicate animal products but also what else can be created that delivers new value and appeal to consumers.
Ride the rising tide of alt-seafood: Seafood alternatives are still underrepresented in the plant-based category, offering a unique whitespace for innovation. BettaF!sh’s use of seaweed is a powerful example of how to combine sustainability with regional sourcing, nutrition, and flavor. Brands that act now can capture early loyalty in a category poised for rapid growth.
White spaces still exist: WunderEggs and BettaF!sh show how much unmet demand remains in underdeveloped categories like plant-based seafood and egg formats. For brands seeking growth, these are ripe areas to explore, particularly as consumers become more comfortable experimenting with alternatives to familiar staples.
Flavor is no longer a barrier, but a battleground: T. Hasegawa’s PLANTREACT is proof that taste is being taken seriously by flavor houses and foodtech developers. For plant-based products to break into new consumer segments, especially flexitarians and omnivores, taste parity is non-negotiable. This opens doors for innovation around seasonings, marinades, and post-processing techniques to deliver more compelling sensory experiences.

In short, the plant-based market is growing and fast — and differentiation will come from bold innovation, not just imitation. The future of plant-based food belongs to those who think beyond replacements and start designing truly original, scalable food solutions for diverse consumers.