The Vegan Society has unveiled its new Vegan Trademark logo design, aiming to modernise the widely used vegan certification ahead of upcoming European Union (EU) legislation regarding environmental and sustainability claims. Described by the organisation as ‘bold and contemporary,’ the logo features a series of interconnected ‘V’ shapes, which also resemble ticks, aiming to create a positive visual representation of vegan certification at every stage. The launch comes ahead of the implementation of the EU’s Empowering Consumers for the Green Transition Directive, which comes into effect on 27 September 2026. The Directive introduces new requirements around consumer-facing environmental and sustainability claims, including the use of third-party certification schemes, for products sold in the EU. Self-declared labels for consumer-facing claims that lack an independent certification system will no longer be permitted for any trader selling into the EU as regulation evolves under the new legislation, which seeks to improve accuracy and transparency of claims. This will include generic, vague claims such as ‘eco-friendly’ and ‘carbon-neutral’ without substantial evidence or certification schemes to back them up, aiming to tackle greenwashing in the food and beverage – and wider CPG – industry. Companies selling products in EU member states could face significant fines for non-compliance. “This strengthens the position of established third-party certification schemes such as the Vegan Trademark, which, with more than 73,000 certified products, is the world’s largest independent vegan certification scheme,” said Phaedra Appleton, head of innovation and development at The Vegan Society. “The new design reflects the assurance, credibility and confidence provided by the Vegan Trademark, from the beginning of the certification process through to the final product. It's vegan from start to finish and the inclusion of The Vegan Society's name in the design provides the trust and assurance consumers want when buying vegan products.”

Functionality and ‘flexitarianism’ are driving innovation in plant-based dairy – a category valued at $22.7 billion globally in 2025, led predominantly by the booming milk alternatives segment according to Euromonitor. As the 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. Though volume growth in the plant-based dairy sector has slowed in recent years, demand remains strong – particularly within milk alternatives, which have become the most mature segment within the category. Rising adoption of ‘flexitarian’ diets has led to significant market penetration within this subcategory. Analysis of Euromonitor data by the Good Food Institute highlights that the Asia Pacific region was estimated to account for over one-third of plant-based dairy sales in 2025, followed by Europe and North America. Meanwhile, research from ADM’s Global Protein Discovery Report last year found that 78% of global ‘plant-forward’ consumers (defined as flexitarians, vegetarians or vegans) have tried dairy alternatives, and 88% consume them at least weekly. Trial rates were found to be highest in Brazil (85%) and Australia (83%), followed by the US and UK (78%), South Korea (76%) and Germany (68%). Robin Redelin, senior category marketing manager for dairy and plant-based dairy at ADM, said that demand is evolving beyond an “all or nothing” mindset. “Consumers are increasingly flexitarian, seeking both plant- and animal-based proteins, and they’re prioritising higher protein intake,” he told The Plant Base. “Health remains a leading driver, alongside growing expectations for better taste and texture.” Caroline Cotto, director of alt-protein non-profit organisation Nectar, commented: “What we’re seeing in the data is that demand is strongest where products deliver on a familiar use case and a familiar sensory experience. Barista milk, creamers and milk are the clearest examples of that.” “The category is becoming less about novelty and more about everyday replacement, which is where real volume growth comes from.” In comparison to meat alternatives – another plant-based food category that has matured significantly and plateaued after its initial boom around 2020 – Cotto noted that alt-dairy is currently “in a stronger position in terms of purchase intent and sensory progress.” “In our research, plant-based dairy outperformed plant-based meat on purchase intent, and that’s partly because the category has more clearly solved certain everyday occasions, especially beverages and breakfast moments,” she pointed out. “I think the reason is simple: dairy is a more modular system. Consumers can try a plant-based milk in coffee without changing the whole meal, and have easier access to try products at a coffee shop, which makes experimentation easier. Meat alternatives often have to carry more of the culinary and cultural burden of the entire plate, so the sensory bar is even higher. That said, from a market penetration standpoint, our highest performers in both sectors are on pace with one another.” Swedish oat milk brand Oatly, one of the leading milk alternative brands in Europe, has reported growth in the UK from both new shoppers and existing shoppers buying increased quantities. Bryan Carroll, general manager for UK and Ireland, described plant-based milk as the “engine of the category,” accounting for 53% of total plant-based dairy market value. “Plant-based milks tend to be the most widely adopted product within the category and usually act as a first step for consumers entering the plant-based space,” he explained. “From iced drinks to matcha and beyond, we are seeing how new taste experiences, both in and out of homes, are leading to increased demand.” Flavour trends and functionality Trends around indulgence, nostalgia and global influence are shaping flavour innovation and product development in the dairy alternatives category. ADM’s Redelin said: “Classic profiles like vanilla and strawberry continue to resonate, as consumers associate dairy with comfort and familiarity, especially its creamy texture. At the same time, elevated twists on classics like salted caramel and lemon cheesecake flavours are gaining traction, particularly in yogurts and frozen formats.” In cheese, British dairy-free cheese brand Honestly Tasty’s CEO, Mike Moore, noted the demand for authentic fermented flavours. “Consumer palates have been shaped by sourdough, kimchi, kefir and the like, and those expectations are carrying over into plant-based cheese,” he highlighted. “Complexity, depth and provenance are becoming genuine differentiators, and that feels like our territory.” Global flavours have increasingly been garnering attention, with East and Southeast Asian flavours proving popular in the West. Oatly identified this among its recent Future of Taste report, noting the rise of matcha, ube, calamansi, pandan and yuzu. Matcha in particular has exploded in popularity over the last year – Oatly tapped into this rising demand with the UK launch of its Matcha Latte Oat Drink in July 2025, and recently expanded the line to include a Strawberry Matcha Latte variety. Califia Farms also experimented with flavour innovation in this category with its Blueberry Matcha Almond Latte, launched in May 2026, while Sproud and Danone’s Alpro have both entered the RTD matcha category this year with options made from yellow peas and soya-coconut, respectively. Elsewhere, in non-dairy yogurt, ADM’s Redelin said that fruity flavours like raspberry and blueberry, alongside tropical and citrus flavours such as passionfruit, dragon fruit and yuzu, are garnering interest. “These profiles align with consumer perceptions of vitamin C and immune support, reinforcing yogurt’s existing health halo,” he added. Nutrition and functionality are major drivers, with ADM’s research finding that nearly 40% of plant-forward consumers are interested in seeing enhanced health benefits from future plant-based options. High-protein options are dominating, with many consumers prioritising protein consumption across food and beverage more broadly. “The resurgence of high-protein dairy – cottage cheese being the obvious example – has caught consumers’ attention and shone a light on where plant-based cheese currently falls short,” said Honestly Tasty’s Moore. “For some cheeses, we’re actively exploring formulations that bring protein levels up meaningfully without sacrificing the taste and texture…it’s a tricky technical challenge, as higher protein content tends to affect mouthfeel, but we’re making progress and think it’ll prove to be a real area of differentiation for us.” Gut health is also fuelling growing interest in health-led alt-dairy innovations, with an increasing number of gut health claims appearing on shelves – particularly in yogurt and beverages. “This is fuelling demand for pre, pro and postbiotics, as well as dietary fibre,” said ADM’s Redelin. “Globally, 69% of consumers actively seek to increase fibre intake.” The Coconut Collab tapped into this interest with the launch of a dairy-free kefir drink this spring, made by fermenting coconut water and coconut milk to create a ‘creamy and tangy’ drink. It includes vitamins D, B6 and B16, and offers a source of fibre alongside ‘billions’ of live bacteria. The product builds on the success of the brand’s Gut Health Yog, launched in 2022, which has seen 57% growth in the last year. Joe Farrar, marketing manager at The Coconut Collab, said fibre has emerged as an increasingly relevant trend. “Over 60% of our shoppers are looking to incorporate more fibre into their diets, with 96% of the UK not getting the recommended 30g of fibre a day.” “While most dairy products are reflected quite well in the dairy-free space, kefir hasn’t had the same love,” he added, noting that the combination of kefir’s distinct tangy flavour and the gut health benefits are a notable technical challenge in dairy-free. The taste opportunity A significant challenge for the dairy-free category is enhancing taste and texture – this was explored in Nectar’s recent Taste of the Industry report for 2026. Built on what is claimed to be the most comprehensive public sensory analysis of dairy alternatives to date, the report found that milk and creamer-style products are leading the way in ‘taste parity,’ while ice cream and cheese were the furthest behind. “Melt, stretch, browning, firmness, creaminess, and even the way a cheese behaves on the palate all matter at once,” said Nectar’s Cotto. “If one of those elements is off, people immediately notice. Milk and creamer can succeed with a narrower set of sensory cues, but cheese must do much more.” Of all cheese types, mozzarella and cheddar-style products performed the worst in Nectar’s analysis – particularly on stretch, melt, stickiness and gumminess. “Casein is the critical component that dairy-free cheese struggles to replicate, especially for cheeses like mozzarella,” Cotto noted, adding that when dairy-free cheese makers solve this, she’s optimistic about improvement. “The promising news is that there’s a plethora of companies working to solve this challenge with animal-free casein, like Formo, New Culture and Standing Ovation.” Despite these challenges, plant-based cheese is a “younger” category compared to alt meat, with “substantial room for innovation,” acknowledged Natasha Linhart, founder and CEO of food group Atlante. “The greatest opportunities lie in hard cheese alternatives and spreads, where technology is making significant leaps forward. We also see strong potential in ready-to-use products, such as grated and sliced options, which simplify the transition to plant-based for everyday consumption.” Shifting consumer perceptions is also a factor. Honestly Tasty’s Ailis Anderson, head of brand and marketing, said: “Plant-based cheese, especially at the artisanal end of the market, continues to improve but so many consumers are still drawing on experiences from five or ten years ago – when the products really weren’t good enough”. “Alongside that are barriers to re-entry: price and availability chief among them, meaning a lot of people never get the chance to update that view… Breaking that cycle requires getting great products in front of people in low-friction ways… sampling, foodservice, gifting, so that the experience does the talking rather than the marketing.” Ice cream was another category that struggled to meet taste expectations – consumers expect creamy, premium mouthfeel and slow melt rate found in traditional dairy, KTC Oils’ head of business development and sustainability, Gary Lewis, highlighted. “To achieve this, manufacturers are increasingly turning to specific, high-performance edible oils, notably palm and coconut, to create bespoke blends that effectively replicate the structural integrity and sensory experience of milk fat.” “By using bespoke vegetable oil blends, manufacturers can access a range of melting curves tailored precisely to mimic dairy fats, ensuring the alternative ice cream behaves correctly both in production and in the consumer’s bowl or cone. This same principle applies to vegan cheese, where specific fat blends are crucial for achieving the perfect melt and stretch.” Tackling industry challenges When sourcing oils and fats, manufacturers must keep transparency and traceability in mind – demand for clean labels and ethical ingredients is high, especially in the plant-based food category. KTC’s Lewis warns against “the temptation of cheap, untraceable commodity oils,” placing emphasis on sourcing ingredients backed by recognised certifications, such as RSPO-certified palm oil. Sourcing high-quality and sustainable blends that perform consistently is a key R&D hurdle for many teams, he noted. “The era of relying on untraceable ‘mass balance’ commodity oils will end, driven by tightening regulations like the EUDR and the UK’s Forest Risk Commodity Regulation.” Additionally, current geopolitical instability has led to volatility across the wider food and beverage industry, alt-dairy included. “It was already looking difficult for food prices this year, due to the increased costs for business, with inflation forecast to rise even before the US attacks on Iran,” Lewis said. “The resulting economic chaos from rallying crude oil prices, as well as other commodities, is having wide-ranging impacts, including the cost of transport and fertiliser, and will add inflationary pressures to an already fragile economy.” Labelling legislation is another area continuing to impact businesses, with restriction of dairy-related terms requiring companies to innovate around the marketing and branding language used. As Oatly discovered earlier this year, these restrictions – which prohibit the use of dairy words like ‘milk’ and ‘yogurt’ in marketing – reinforce that trademarks may still fall within the scope of regulatory restrictions, even if the dairy-related words are not being used to describe the product itself. In February, the UK Supreme Court ruled that Oatly’s use of the slogan ‘Post Milk Generation’ is invalid for use across its food and beverage products in the UK. This was the culmination of a long-running legal battle since British dairy farming association Dairy UK first objected to the slogan in 2021. Oatly’s Carroll told The Plant Base: “We believe that the Supreme Court ruling against Oatly earlier this year creates unnecessary confusion and an uneven playing field for the plant-based industry. Consumers already understand what oat drink is, and we continue to grow despite not having called it milk for many years – while dairy milk sales are in decline.” Similarly to the introduction of labelling restrictions in the plant-based meat category, which are tightening across the EU, animal agriculture organisations argue that the regulations prevent consumer confusion. However, many players across the plant-based food and beverage industry dispute this, maintaining that comparison to traditional dairy counterparts helps consumers identify plant-based alternatives to familiar products. Honestly Tasty’s Anderson commented: “For brands like ours that use playful, self-aware language ‘Shamembert’ is a good example – there’s real uncertainty about what might not be permissible one day”. “The irony is that our naming conventions are clearly communicating what the product isn’t, not misleading anyone. Consumers understand perfectly well that ‘La Fauxmagerie,’ [the plant-based cheese brand acquired by Honestly Tasty this year], isn’t a traditional fromagerie and we don’t shy away from using terms like vegan, plant-based and dairy-free on-pack.” What’s next? To attract more consumers to the category, enhancing sensory experience and addressing affordability barriers will remain key. Atlante’s Linhart said this will help make products “a rewarding culinary choice for everyone, not just those with specific dietary regimes”. “In the next five years, I predict a significant qualitative consolidation of the category,” she said. “We will see greater segmentation of the offering, with products increasingly targeted at specific gastronomic needs.” Nectar’s Cotto agrees with this segmentation piece, adding that as the category becomes more sophisticated, already-strong categories like milk, barista milk and creamers will edge even closer to parity, increasingly becoming the default option in many contexts. “Others, especially cheese, will require more scientific breakthroughs before they truly scale,” she said. “My bigger prediction is that the market will reward specificity. Brands that understand exactly which sensory attributes matter for which occasion will outperform brands trying to be everything to everyone.” The demand for new taste experiences is driving new product development across the category, particularly in areas such as matcha and barista-grade drinks – Oatly’s Carroll sees huge potential here. New offerings such as the brand’s recently launched Cold Foam, developed to meet demand for vegan-friendly premium cold coffee drinks in foodservice, can bring further appeal to the market. “Price parity is also critical to continued market growth,” said Nectar’s Cotto. “Even a 25% price premium over traditional dairy prices out about half of potential buyers.” “If brands focus on the use cases where they are already winning, and invest more in the categories where texture and flavour still lag, they can build trust faster…Over the next five years, the winners will be the products that are not just plant-based, but genuinely better designed for how people actually eat and drink.” Top image: © Honestly Tasty

The UK Competitions and Markets Authority (CMA) has today (20 August 2026) cleared Danone’s £864 million acquisition of plant-based nutrition brand Huel. Announced in March this year, the deal will bring Huel – which specialises in plant-based, functional nutrition offerings across categories including meal replacement shakes and ready meals – under Danone’s ownership, allowing it to benefit from the dairy giant’s global reach and R&D capabilities. The CMA launched its merger inquiry in July, after inviting interested parties the opportunity to comment on any impact the transaction may have on competition within the UK market. Now, ahead of its 11 September deadline to announce whether it would refer the merger for a phase 2 investigation, the CMA has confirmed it has given the two companies the green light. Huel, headquartered in Hertfordshire, UK, was founded in 2015 and has since built a substantial consumer base within the functional nutrition segment in the UK, Europe and the US. Its portfolio spans RTD drinks, powdered beverages and savoury meals. Danone’s acquisition aligns with its strategy to drive sustainable, profitable growth as the company widens its reach in the booming health and wellness segment and expands beyond its core dairy offerings. The company also acquired Kate Farms, a provider of plant-based medical nutrition products, last year. Following the clearance by the CMA, which means Danone and Huel will not be subject to a more intensive phase 2 probe, the deal is expected to be completed in September 2026. The senior leadership team at Huel will remain unchanged, with CEO James McMaster to remain at the helm.

The Canadian province of Nova Scotia has made a CAD 1.2 million (approx. $864,000) investment into expanding precision fermentation capacity at biotechnology scale-up facility, the Verschuren Centre. The investment will support improvements to the centre’s specialised precision fermentation technology, unique in Canada. It will also enable the site – located at the the Sydport Industrial Park in Cape Breton Regional Municipality – to support an additional ten companies annually, and create approximately 100 new highly skilled jobs through the expanded capacity and a new training programme. Equipped with a 10,000-litre precision fermentation line, the Verschuren Centre’s bioprocessing scale-up hub is often referred to as ‘10X’. The shared-use facility works with companies in the industrial biotechnology and agri-tech sectors to help scale up their technologies, with a goal of accelerating the transition to a green and circular economy. The centre will receive CAD 600,000 (approx. $63,692) through the province’s Community Economic Development Fund, and another CAD 600,000 from the Atlantic Canada Opportunities Agency. An in-house skills training programme will be implemented in partnership with the Collège Communautaire du Nouveau-Brunswick, aiming to help meet growing demand for technicians in fermentation, electronics, automation and process engineering. Tim Houston, Premier of Nova Scotia, said: “An investment in the Verschuren Centre is an investment in growth and development across sectors and across the province”. “Their work supports dozens of companies in important fields like health and wellness, agriculture and clean technology. We know this money will have a far-reaching impact, and I’m thrilled about the opportunities it will create.” The investment builds on the province’s previous CAD 2.5 million (approx. $1.8 million) contribution toward the development of the Verschuren Centre demonstration plant in 2022, and CAD 1 million (approx. $720,000) toward increasing capacity and training in 2025.

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). The petition seeks approval for safflower-based colours to be used across a wide range of food and beverage applications in the US. Safflower is an edible plant that can be used to deliver vibrant yellow shades without the use of synthetic colour variants. It is recognised as a Coloring Food in the European Union and has a history of use across many other regions. GNT said its petition is supported by extensive safety data and scientific research developed to promote the safe use of safflower concentrate in beverages, confectionery, frozen desserts, dairy and dairy alternatives, cereals, soups, dressings, pickled vegetables and other uses. The solution offers good pH, heat and light stability, with its water-soluble properties making it particularly relevant for beverages and other applications where a clear yellow appearance is desired. If approved, safflower concentrate would be added to the plant-based yellow colour options currently available to US food and beverage manufacturers as the nation continues to ramp up efforts to phase out petroleum-based dyes. Review is conducted by the FDA and any outcome remains subject to the agency’s decision. Alice Lee, technical marketing manager at GNT USA, said: “Product developers need flexible colour options that can support different applications, processing conditions and shade targets”. “The value of safflower concentrate is not limited to yellow shades. Its water-soluble properties allow it to be used on its own or in blends with other plant-based colours to help manufacturers fine-tune a broad spectrum of bright, stable shades.”

US-based nutrition company NNB has partnered with protein manufacturer Axiom Foods to launch a new plant protein ingredients line, PeptiClear. The partnership aims to address the current supply constraints across the whey protein category. Rising costs and whey ingredient shortages – a result of the ongoing ‘protein boom’ that has seen high-protein products expand well beyond sports nutrition and into virtually every food and beverage category in recent years – has left F&B manufacturers struggling to meet surging demand. NNB explained that while whey remains the ‘gold standard’ for many applications, emerging brands and smaller manufacturers are facing growing barriers to entering the high-protein category due to large multinational food companies holding the purchasing power and long-term contracts necessary to secure supply amid supply chain volatility. Responding to the challenge, NNB and Axiom Foods have teamed up to unveil PeptiClear, positioned as a ‘new generation of premium plant protein technologies’ for the global food industry. Axiom, based in Los Angeles, US, produces plant-based protein ingredients and supplies plant protein-based milk alternatives as substitutes for dairy. Its portfolio includes protein solutions derived from brown rice, peas and pumpkin, catering to clean-label and allergen-free product development needs. Meanwhile, NNB, headquartered in Idaho, develops novel ingredients for a range of nutraceutical applications with a focus on precision engineering molecules rather than relying on traditional extraction or commoditised sourcing. It has over 60 patents filed to date, with more than a dozen novel ingredients brought to market. Together, the two companies have collaborated on PeptiClear, a line of hydrolysed plant proteins designed to deliver a neutral flavour profile, strong functionality and ‘exceptional’ solubility. According to NNB, the clear protein ingredients are highly concentrated and capable of performing across applications where conventional plant proteins have historically struggled. These applications include functional beverages and RTD products, ice cream and frozen desserts, condiments and dressings, confectionery, baked goods, snacks and everyday functional foods. They aim to offer brands greater flexibility while helping diversify global protein supply beyond the limitations of whey production. Additionally, to further advance PeptiClear’s performance, NNB has introduced DL-185: a dietary di-leucine peptide designed to enhance the anabolic potential of protein formulations. DL-185 is composed of two leucine molecules naturally linked together in peptide form, and can be incorporated into both dietary supplements and food products, similarly to leucine. Human clinical research demonstrated approximately 60% greater stimulation of muscle protein synthesis with DL-185, compared with leucine, as well as greater improvements in strength than equivalent leucine supplementation in resistance-trained individuals. Dustin Elliott, chief brand officer at NNB, said: “NNB believes the future of protein isn't about replacing whey, it's about expanding the world's ability to deliver high-quality protein across every food format”. “As consumer demand continues to outpace traditional dairy supply, the industry needs innovative solutions that combine functionality, scalability and performance.”

Natural colours company Oterra has appointed Susanne Arfelt Rajamand as its new chief executive officer, taking up the role on 12 October 2026. Rajamand brings more than two decades of international leadership experience across the food, foodservice and consumer goods sectors. Her previous senior roles include positions at Unilever, McCormick & Company and Fonterra, while most recently she served as Group CEO of Royal Greenland. Oterra Chairman Arnd Kaldowski said: “Her commercial track record and experience leading international, growth-focused organisations make her the right leader to build on Oterra's strong foundation and further accelerate our growth trajectory." A key focus for the incoming CEO will be the US market, where Oterra says it has achieved double-digit growth this year. The company also says its current sales pipeline puts it in a position to double its core US business within the next two years. Rajamand said the continued shift toward natural food colours in the US represents a particularly significant opportunity for Oterra. “Oterra has built a strong position as a global leader in natural food colours, with a talented team, a strong product portfolio and a very exciting growth opportunity ahead,” she said. She added that she looks forward to working with Oterra's leadership team, board and wider organisation as the company enters its next phase of growth. Rajamand holds an MSc in business from Copenhagen Business School and an executive MBA from business school Insead. She currently serves as a non-executive board member of Danish Crown and Protix. Oterra is one of the world's largest suppliers of naturally sourced colours, serving manufacturers across food, beverage, dietary supplements and pet food. The company traces its history in natural colours back to 1876 and has positioned the transition toward natural ingredients as a central part of its growth strategy.

In this instalment of 'Start-up spotlight' – which celebrates small and early-stage businesses and their innovations – we speak to Lucie Campbell, co-founder of Riff Snacks: a start-up born out of UK food and agriculture specialist university Harper Adams, centred around low-waste plant-based snacks made with surplus and 'wonky' ingredients. What led to Riff’s establishment, and what is the company’s long-term goal? Riff started as a Young Enterprise start-up at university. We’d actually never met before, but we all shared a passion for food and a drive to stop food waste. We wanted to develop a real product to solve that problem. It all kicked off when we had hundreds of surplus, bruised bananas coming into our community fridge from local supermarkets. We used the university's development kitchen and freeze-dryers to turn that wonky fruit into high-fibre, high-protein snack bars. From there, we realised so many other fruits were facing the same fate, like pulp-apple from cider making, wonky apples, cocoa bean shells and heaps of other ingredients we’re excited to try. Our long-term goal is to get Riff snacks on as many shelves and into as many homes as possible, rescuing as much food as we can regardless of whether it’s bruised or wonky, while driving up fibre awareness and improving gut health. How is the brand differentiated, and what gap does the product fill in the UK snack market? When we were developing Riff, we noticed a massive gap in the market. Very few snack bars were actually healthy, most protein bars lacked fibre, and most fibre bars lacked protein. We solved both: every bar has 10-15g of prebiotic fibre and 10g of protein. On top of that, they’re wrapped in home-compostable packaging, plant-based, dairy-free, and use wonky, upcycled fruit saved via brand-new microwave-drying tech. That combination of real nutrition, fruity flavours and sustainability really sets us apart. Research shows consumer understanding of fibre intake is limited. What role can food brands play in improving education? Look at what the industry did for protein, we need to do the exact same thing for fibre. It might not sound super glamorous, but it’s arguably even more important for our health. Everyone needs to start shouting about it from the rooftops. But people don't want to be lectured; we have to make it accessible, obvious and affordable. Fibre gets skipped far too often because it adds cost or complexity, but as brands, we can use this opportunity to actually improve people’s health. How does your upcycling and drying process work? Our upcycling approach is all about finding where food falls through the cracks, identifying where current supply chains lack the infrastructure to handle surplus fruit, and turning that fruit into something healthy, sustainable and delicious. We use innovative microwave-drying technology to do this. It’s 80% more energy-efficient than traditional freeze-drying, preserves higher nutritional quality and captures the fruit’s best state. It’s a process we hope to see applied across the wider food system. What have you observed regarding consumer awareness of upcycling? From our own customer surveys, awareness around upcycling is still pretty limited. Wording matters a lot here, sometimes 'upcycled' makes people think a product is recycled or processed in an unappealing way. We’ve found that using terms like 'wonky fruit' is much more digestible. It resonates immediately, people get it, and it gives us a friendly entry point to educate them further on food waste. Was being vegan and plant-based an intentional focus from day one? It wasn't actually a conscious decision at the very beginning, it just naturally aligned with our product development. We saw zero reason to add dairy; we wanted our snacks to be accessible to as many people as possible. Plus, plants offer incredible nutrition on their own, we source our high-quality protein directly from ingredients like pea protein and hemp seeds. What has been the biggest challenge so far? Hands down, trying to scale a 'wonky' supply chain! Because the fruit isn't standard, the logistics are wonky too, and building that pipeline from scratch is something we’re constantly working on. Formulating the recipes is also a non-stop challenge, we’re always tweaking and redeveloping based on real customer feedback to make the taste and texture as good as possible. What is the company’s biggest achievement to date? Coming third in the European Enterprise Start-up Finals! Standing on that podium alongside incredible companies from across Europe, many founded by PhD or Master’s students while we were just first-year undergrads. It was a huge proud parent moment. It showed us that all the late nights and hard work were paying off and that this was only the start of the journey. What’s next for Riff? Scaling production. We’re expanding our capacity to get more products out onto shelves. We also have a few exciting developments in the pipeline: deeper testing with our microwave-drying technology, strengthening our supply chains and maybe even dropping a couple of seasonal flavours soon. What is one piece of advice you’d give to aspiring start-ups? Ask for help. Don’t pretend you know everything. There are so many people and mentors out there willing to support you if you’re honest, work hard and have good intentions. Be a total sponge – accept that there’s always more to learn, and just enjoy the journey!

Beyond Meat has announced a 1-for-30 reverse stock split of its common stock and a proportionate reduction in the number of authorised shares, aiming to regain compliance with the minimum bid price requirement for continued listing on the Nasdaq Global Select Market. In March this year, the alt-meat maker received a letter from the Nasdaq Listing Qualifications Department, warning that the company faces a delisting risk after its stocks fell below the minimum $1 per share price for 30 consecutive business days. The company was given until 31 August 2026 to regain compliance and boost its stock prices, with common stock required to be at least $1 per share for a minimum of ten consecutive business days before this date. The reverse stock split is expected to become effective at 11:59pm ET today (13 August 2026). Shares of the company’s common stock are expected to begin trading on a split-adjusted basis on the Nasdaq Global Select Market at market open tomorrow. In connection with the reverse stock split, every 30 shares of common stock issued and outstanding immediately prior to the effective time will be automatically reclassified and combined into one share of common stock. Ethan Brown, president and CEO of Beyond Meat, said: “We believe the reverse stock split is an important step toward maintaining our Nasdaq listing and better positioning our stock for long-term investor participation”. The company, which is also known as 'Beyond The Plant Protein Company' following its diversification into functional beverages earlier this year, has been significantly impacted by market headwinds in recent years. It attributes continued declining revenues to weaker demand in the plant-based meat category and a challenging economic environment – however, Beyond reported 'directional progress' in its recent financial results statement for Q2 2026. Though its revenues still decreased by 8.2% year-over-year in the second quarter, the figure represents a less steep decline than the 13.5% fall in revenue reported in Q1. Brown said the company will now sharpen its focus on stabilising its core plant-based meat business, which saw growth in international retail, while continuing to reposition around Beyond The Plant Protein Company to pursue faster-growing adjacent categories.

Swedish food-tech start-up Millow has closed a €2 million funding round to support the expanded production capacity of its clean-label protein made from oats and mycelium. The round was led by entrepreneur and angel investor Magnus Emilson, joined by Vitamin Well co-founder Jan Enhager, who also becomes a strategic advisor to Millow’s CEO Fredrik Öhrn. Two co-founders of Swedish technology companies with combined exits of more than $2 billion have also joined the round, alongside private investors from the Swedish food sector. The capital will fund an expansion of the company’s solid-state fermentation manufacturing capacity. The technology turns two core ingredients, Swedish oats and mycelium, into a fungal protein with no binders or additives, catering to demand for clean-label and vegan-friendly protein ingredients in the Nordic foodservice sector. According to Millow, its process uses three to four litres of water per kg of product, and its carbon footprint has been independently verified by carbon assessment specialist Rise at 0.3kg per CO2e per kg – around 98% lower than Swedish beef. Alongside the round, the European Patent Office has confirmed that the nine-month opposition period for Millow’s core patent has closed with no oppositions filed. The patent protects Millow’s low-water production method. Millow said it is in talks with major foodservice operators and distributors in the Nordic region, with international interest also growing. The ingredient is designed to be easily handled in the kitchen like formats chefs already use, providing convenience and easy integration for restaurants. CEO Öhrn commented: “This round gives us the capacity and the commercial team to serve foodservice customers at the volumes they need. The job now is disciplined commercial execution, and what matters as much as the capital is who it comes from.” “Jan and Magnus bring experience and a network we would otherwise spend years building. I approach this phase with real humility: the team and the advisers around us matter every bit as much as the technology.”

Plant-based nutrition brand Kate Farms has expanded its High Protein Nutrition Shake range with a new vanilla flavour, targeting consumers looking for convenient plant-based nutrition with a higher protein content. The new creamy vanilla shake contains 25g of protein, 6g of fibre and 160 calories per carton. It is made with organic pea protein and is designed to provide a convenient option for consumers looking to increase their daily protein intake. The launch adds a sweeter flavour profile to Kate Farms’ High Protein Nutrition Shake portfolio, with the company positioning the product around both taste and nutritional functionality. The shake is dairy-free and gluten-free, while being designed for easy digestion. The product is made with organic pea protein, providing a plant-based alternative for consumers seeking high-protein nutrition without dairy. The company is targeting a range of consumption occasions, including busy lifestyles, everyday protein intake and supporting muscle health. The vanilla launch forms part of Kate Farms’ wider focus on making plant-based nutrition more accessible through convenient ready-to-drink formats. The new Vanilla High Protein Nutrition Shake is available to purchase from Kate Farms, with the company also selling its products through major US retailers including Walmart and Target. It is priced at $55 per case of 12 cartons, available online.

Australian ingredients company Wide Open Agriculture (WOA) has signed a non-binding framework agreement with plant protein producer Proeon Foods for contract manufacturing of its lupin-based ingredients. Proeon was chosen by WOA due to its manufacturing footprint and expertise in developing, manufacturing and marketing functional plant protein isolate ingredients sourced from mung bean and peanut. It was founded in 2018 and specialises in next-generation plant protein solutions, headquartered at the Delft Biotech Campus in the Netherlands with production operations in Pune, India. Proeon supplies food and beverage brands across Europe, North America and Southeast Asia. Its production facility in India aligns with WOA’s intention to secure an Asia-based manufacturing and marketing partner to reduce production costs. The agreement protects WOA’s intellectual property (IP) and sets out principles for a future contract manufacturing deal covering WOA’s lupin-based ingredients. It follows a period of mutual due diligence undertaken by both parties under NDA, WOA said. The deal forms part of WOA’s ambitions to shift to a lower-cost, capital-light contract manufacturing model and improve production economics. It also grants Proeon exclusive rights to distribute WOA’s lupin products in India, conditional on WOA’s approval of commercial production. WOA is not required to commit to minimum order volumes or exclusivity with Proeon and said it continues to progress discussions with additional prospective partners. Craig Swan, CEO of WOA, said: “With our intellectual property protected, we can now start working closely with Proeon, jointly progressing technical and commercial objectives, running trials, and building the kind of understanding that only comes from working together.” Kevin Parekh, founder of Proeon Foods, added: “We've long admired what WOA has built with lupin protein. It's a genuinely underused crop, and WOA's technology is some of the most interesting we've seen in the plant protein space.” “Signing this term sheet lets us start working closely together, sharing information and exploring what a manufacturing and marketing partnership with WOA could look like, and we're looking forward to seeing where that leads.” Top image: © Wide Open Agriculture