Plant-based alternatives are losing their sizzle, and their demand is stagnating. One challenge they face is that some adopters who haven't already tried plant-based options aren't swayed by eco-messaging. So, there could be an opportunity to find new value propositions across the industry.

British sausage maker Heck is halting production of the majority of its vegan range of sausages and burgers, as demand for vegan meat wanes among consumers. With the cost of living crisis impacting sustainable spending habits, people are having to make choices that don't align with their own ethics.

Bratwursts and kebabs may be par for the course in Germany, but no other country in Europe has seen such a sharp rise in vegans over the last ten years. As plant-based offerings continue to skyrocket and consumers seek sustainable food options, what can brands do to cater for this vegan culture?

The plant-based cheese industry is getting a big boost, with heavy-hitter Bel Brands – the maker of Babybel, Laughing Cow, and Boursin – announcing new animal-free options. As plant-based innovations level up taste and texture, how can brands position their products as a form of foodie indulgence?