Plant-based labelling back under the spotlight as MEPs seek to extend alt-meat restrictions
The heavily debated restrictions on the use of meat-related words in the labelling of plant-based products in the European Union are once again under the spotlight, as several MEPs are seeking to widen the scope of previously agreed terms.
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Business news
Plant-based pantry
Mycoprotein maker Maash secures €12.5m, welcomes former Enough Foods exec as new CEO
Maash – a start-up with operations in Belgium and France, focused on developing mycoprotein ingredients for the food industry – has secured a €12.5 million funding package to accelerate its next phase of growth.
Äio and TFTAK secure €1.94m to enhance microbial oil production
Estonian biotechnology start-up Äio has teamed up with research organisation TFTAK (Center of Food and Fermentation Technologies) to launch a three-year R&D project focused on microbial oil production.
Ingredion appoints Diego Reynoso as new chief financial officer
Ingredion has appointed Diego Reynoso to the role of chief financial officer, effective from 1 October 2026.
Manufacturing & technology
Multimedia
Äio and TFTAK secure €1.94m to enhance microbial oil production
Estonian biotechnology start-up Äio has teamed up with research organisation TFTAK (Center of Food and Fermentation Technologies) to launch a three-year R&D project focused on microbial oil production.
Nova Scotia invests in precision fermentation technology expansion at scale-up facility
The Canadian province of Nova Scotia has made a CAD 1.2 million (approx. $864,000) investment in precision fermentation at biotechnology scale-up facility, the Verschuren Centre.
GNT seeks US FDA approval for plant-based yellow safflower concentrate
Natural colour supplier GNT, producer of the plant-based Exberry range, has filed its safflower colour additive petition with the US Food and Drug Administration (FDA).
Partner content
Updates and developments from FoodBev's partners from across the globe. Read more»
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Plant-based dairy: Functionality and flexitarians drive innovation in 2026
As the alt-dairy industry works to bolster its resilience in the face of challenges such as labelling legislation and sensory hurdles, The Plant Base takes a deep dive into the current state of the market.
The Plant Base exclusive
From technical proof to buyer confidence: How food-tech start-ups need to communicate commercial readiness
In a challenging commercial environment, Edera Labs' Chiara Molena highlights how today's food-tech start-ups must look beyond technical validation in order to demonstrate commercial maturity and see success.
The Plant Base exclusive
Beyond the claims: Understanding biological response to plant-based sports performance ingredients
Simona Mrakic-Sposta, of the Italian National Research Council, discusses how insights from her recent study on beetroot-derived nitrate supplements could pave the way for more evidence-based formulation of plant-based sports nutrition products.
The Plant Base exclusive
Why precision fermentation is enabling plant-based, not competing with it
Precision fermentation is often framed as a competitor to plant-based food, but the reality may be far more collaborative. CPI's Suzanne Robb explores how fermentation could enable the next phase of alternative protein growth.
The Plant Base exclusive
Start-up spotlight: Haskapa
In this instalment of 'Start-up spotlight' – which celebrates smaller, earlier-stage companies and their innovations – we speak to Evie Kemp, founder, physician and research director of Haskapa: a UK-based, science-led nutrition company built around the haskap berry.
The Plant Base exclusive
From global fusion to ‘newstalgia’: FoodBev tours ADM’s Berlin flavour lab
FoodBev Media was recently invited to take a journey through today’s most influential taste trends during a visit to ADM’s Flavour Innovation Centre in Berlin, Germany, where plant-based innovation was among the key focus areas.
