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.

Cargill and Voyage Foods are bringing cocoa-free confectionery alternative NextCoa to the North American market, launching initially in the United States as manufacturers seek more sustainable and supply-resilient ingredient solutions.

Italian food-tech start-up Foreverland has raised €6 million in funding to support the international expansion of its cocoa-free chocolate alternative.

Plant-based snack brand Well&Truly has launched two new oat milk-based chocolate products in Sainsbury’s stores across the UK, ahead of Easter.

Swedish precision fermentation start-up Melt&Marble has secured self-affirmed GRAS (Generally Recognized as Safe) status in the US for its MeltyMarble fat solution.

US plant-based nutrition brand Aloha has added a limited-edition Cookies and Creme protein bar to its portfolio.

Emsland Group has announced the launch of Emjel LC 15, a new functional starch solution aiming to transform the production of vegan and vegetarian confectionery.

CSM Ingredients has introduced Nuaré, a new carob-based range of cocoa alternatives for bakery and ice cream applications.

French start-up Green Spot Technologies has raised €5 million to introduce a new brand of fermented ingredients for bakery, pastries and chocolate.