The Good Food Institute Europe is calling on the UK government to bolster its commitment to alternative proteins by investing £150 million as part of the National Food Strategy.

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

Research presented by ProVeg at the COP30 summit demonstrates how transitioning from livestock farming to plant-based agroforestry can increase the net income of Brazilian rural producers by 110% per hectare.

This has announced the launch of a new seasonal Chestnut, Mushroom and Caramelised Onion Nut Roast in Tesco stores, aligning with its expansion to offer more whole food-based products.

GoodLeaf Farms, Canada’s largest national vertical farming operator, has completed a CAD 52 million (approx. $37 million) equity financing round to scale up production and build a new R&D centre.

Re:meat has rebranded as Curve, marking a strategic shift toward enabling scalable and cost-efficient biomanufacturing of proteins across multiple industries.

Fermenta, a health and performance nutrition start-up, is set to introduce protein bars made with Solein in the US market, with consumer availability planned for Q1 2026.

Ingredion has partnered with Swiss biotech start-up Cosaic, aiming to enhance the taste and texture of animal-free foods and beverages using Cosaic’s yeast ingredient.

The assets of plant-based cheese brand Julienne Bruno have been acquired out of administration by Harvey & Brockless, a subsidiary of The Compleat Food Group.