UK plant-based recipe box company Grubby has partnered with nutrition science company Zoe to launch a collection of fibre-rich, gut health-focused meals designed to help consumers increase plant diversity and improve digestive health. Available from 25 June to 8 July, the limited-edition range combines Grubby's plant-based meal expertise with Zoe's microbiome research, resulting in a portfolio of meal kits and ready meals that have been reviewed and approved by Zoe's nutrition team. The collaboration comes as consumer interest in gut health, fibre intake and plant-based nutrition continues to grow, creating opportunities for brands that can combine health credentials with convenience and flavour. The co-branded collection features eight meal kits and three prepared meals, each delivering at least 14g of fibre, seven or more plant points and significant levels of protein from whole-food ingredients. Among the headline products is the Speedy Cajun Tofu & Black Bean Salad with Avocado & Lime Dressing, which delivers 37g of protein and 18g of fibre while achieving a Zoe nutritional score of more than 90. Other standout launches include the Crispy Curried Mango Chickpea Traybake with Spinach & Quinoa, containing 13.5 plant points, and the Hearty Chilli Bean Sweet Potato Stew, which provides 23g of fibre in a single serving. The range also includes prepared meal options such as Harissa Cauliflower with Muhammara Sauce and Harissa Tofu Buddha Bowl, targeting consumers seeking convenient, nutrient-dense plant-based meals. According to Zoe, data from its ongoing gut health research programme involving more than 300,000 participants suggests that consuming a wide variety of plant foods is one of the most effective ways to support microbiome diversity. The company notes that only around 5% of UK adults currently consume the recommended daily fibre intake. For Grubby, the collaboration represents an opportunity to strengthen its position at the intersection of plant-based eating and personalised nutrition, two categories that continue to attract consumer interest despite broader challenges in the alternative protein market. Martin Holden-White, founder of Grubby, said: "We've always believed that plant-based food can be the most exciting choice on the table. Working alongside Zoe has allowed us to combine flavour-led recipes with the latest gut health science."

Israeli climate biotech company Brevel is extending its illuminated fermentation technology into the plant cell culture sector through a new collaboration with coffee cell-culture specialist Coffeesai. The partnership marks a significant step in Brevel's strategy to apply its proprietary biomanufacturing platform beyond microalgae production and into emerging alternative ingredient categories, including cultivated coffee, cocoa and other plant-derived products. Brevel said its illuminated fermentation technology combines controlled fermentation with targeted light exposure inside closed bioreactors, enabling plant cells to grow more efficiently while stimulating the production of valuable natural compounds. The company is using the collaboration with Coffeesai as a proof point for the platform's ability to support commercial-scale production of plant cell cultures, an area attracting increasing investment as food manufacturers seek more climate-resilient supply chains. Plant cell culture technology enables companies to grow plant cells directly in bioreactors rather than relying on traditional agriculture, offering year-round production with reduced dependence on land, water and weather conditions. The technology is drawing particular interest in coffee, where climate change is expected to place increasing pressure on global production. Industry estimates suggest that up to half of current coffee-growing land could become unsuitable for cultivation by 2050 due to rising temperatures and changing weather patterns. Brevel CEO and co-founder Yonatan Golan said: "Our work in coffee cell cultures serves as a case study for the capabilities of our illuminated fermentation infrastructure. We have demonstrated the platform's ability to achieve high cell densities while sustaining continuous growth through an advanced semi-continuous cultivation process." According to Brevel, the process uses precisely controlled light exposure to influence cell metabolism and encourage the production of desirable compounds linked to flavour, aroma and nutritional value. Early trials have shown that varying light profiles can affect the sensory characteristics of the resulting biomass. Coffeesai CEO Ami Herman described the initial findings as encouraging, noting that the company continues to assess the platform's potential as it develops pathways towards larger-scale production. The move into plant cell culture has been supported by a US$1 million grant from the Israel Innovation Authority, awarded specifically to help Brevel expand its illuminated fermentation technology into plant cell culture and adjacent industries. Alongside its work with Coffeesai, Brevel revealed it is collaborating with US-based plant cell technology company Ayana Bio and an undisclosed cocoa cell-culture start-up, signalling broader ambitions within the emerging sector. Brevel claims its technology addresses several limitations associated with conventional dark fermentation processes by using light to stimulate biological pathways that would otherwise remain inactive. The company says this can improve growth rates, increase production consistency and enhance the profile of bioactive compounds produced by plant cells. To support commercialisation, Brevel has established a three-stage development model that takes projects from proof-of-concept through pilot-scale production and ultimately to full commercial manufacturing. Its production facility currently operates illuminated fermenters at scales ranging from 50 litres to 5,000 litres under FSSC 22000 and HACCP certifications. Founded as a climate-focused biotechnology company, Brevel initially commercialised illuminated fermentation for microalgae production in the nutraceutical sector. The company has raised US$30 million to date and is now targeting broader opportunities across the food, nutraceutical and pharmaceutical industries.

Gut health science company Zoe has expanded into the snacking category with the launch of The Gut Health Bar, a plant-rich snack designed to support the gut microbiome while challenging conventional perceptions of healthy snacking. Developed by the company's nutrition scientists, the new product contains more than 10 plant-based ingredients and is positioned as a nutrient-dense alternative to conventional snack, cereal and protein bars. Available in dark chocolate and raspberry variants, the bar combines ingredients such as almonds, cashews, edamame, red lentils, flaxseeds, pumpkin seeds, seaweed, and kombucha. The launch reflects growing consumer demand for functional foods that deliver benefits beyond basic nutrition, particularly in areas such as gut health, digestive wellness and plant diversity. According to Zoe, the product was developed using insights generated through the company's large-scale nutrition and microbiome research programmes. Rather than focusing solely on protein content or calorie reduction, the formulation emphasises fibre, plant diversity and food structure, factors increasingly associated with positive gut health outcomes. Professor Sarah Berry, chief scientist at Zoe and professor of nutritional sciences at King's College London, said: "The snacking category has historically prioritised convenience over nutritional quality. Our research shows that snacking itself is not the problem. The challenge is the quality of the foods people are consuming." A key differentiator for the product is its focus on preserving the natural food matrix of ingredients. The bar contains visible whole nuts, seeds and plant pieces designed to create a chewy texture that slows eating speed and promotes satiety. This approach comes as growing research highlights links between eating rate and calorie intake. Zoe cites internal findings suggesting that slower eating can help reduce overall energy consumption while improving satisfaction. The launch is supported by new consumer research commissioned by the company, which found that 95% of UK adults snack regularly, with snacks accounting for approximately one-quarter of daily calorie intake. However, only 28% of respondents considered their snacking habits healthy, while 70% reported feeling confused or misled by ingredient lists and health claims on packaged snacks. The survey also revealed that bars have become the UK's most popular snack format, with 68% of consumers regularly choosing snack, cereal or protein bars. Despite protein ranking among the most sought-after nutritional attributes, many consumers remain uncertain about what constitutes a genuinely healthy snack. Professor Tim Spector, scientific co-founder of Zoe, said: "The food environment is flooded with products built around marketing claims rather than nutritional quality. We wanted to demonstrate that it is possible to create a snack that combines strong science, whole-food ingredients and great taste." The launch marks Zoe's latest move beyond digital health services and into consumer packaged goods, as the company seeks to translate its nutrition science into everyday food products. It also reflects wider industry trends, with food manufacturers increasingly investing in gut health, fibre-rich formulations and minimally processed ingredients to meet evolving consumer preferences. Jonathan Wolf, CEO and scientific co-founder of Zoe, said: "Snacks make up a significant proportion of what people eat every day. Creating a convenient product that supports gut health while delivering on taste is an important step in helping consumers make better food choices." As demand for functional snacks continues to accelerate, Zoe's entry into the category highlights the growing convergence of nutritional science, gut health research and mainstream food innovation.

Finnish food technology company Solar Foods has secured €77.8 million in public funding from Business Finland to support the construction and commissioning of its planned Factory 02 production facility, marking a major milestone in the scale-up of its air-based protein ingredient Solein. The financing package, announced on 17 June, comprises a €39.6 million grant and a €38.1 million research and development loan tied to the company's participation in the European Union's Important Projects of Common European Interest (IPCEI) hydrogen initiative. The funding will be directed toward the construction and commissioning of Factory 02 in Selkäharju, Lappeenranta, Finland, a facility expected to play a central role in Solar Foods' ambition to commercialise Solein at an industrial scale. Solein, a novel protein produced using carbon dioxide, hydrogen and renewable electricity, has attracted significant attention from the food industry as a potential low-impact ingredient for foods and beverages. The company positions the technology as a way to decouple protein production from traditional agriculture while reducing land and water use. The newly announced funding forms a key component of Solar Foods' broader financing strategy unveiled in October 2025, which combines equity, debt and grant financing to support expansion. Rami Jokela, CEO of Solar Foods, said: "The funding decision is a significant part of the total financing in line with the company's strategy. We have executed our financing plan with determination and are pleased with Business Finland's decision." Factory 02 is expected to represent Solar Foods' next major step following the commissioning of Factory 01, providing substantially larger production capacity as the company seeks to meet growing commercial demand. The funding package will support multiple phases of the project, including facility construction, equipment procurement, installation, commissioning and production ramp-up ahead of commercial-scale operations. "Projects like this carry risks, but they are exactly the kind of high-ambition, high-expertise investments Finland needs to create entirely new industries and future growth," said Lassi Noponen, director general of Business Finland. The grant component covers up to 48% of eligible project costs incurred between 2027 and 2031 and will support the implementation and ramp-up of Factory 02, as well as the large-scale commercialisation of Solein. The 10-year R&D loan carries a 1% interest rate, includes a five-year grace period and requires no collateral. Despite the funding milestone, Solar Foods has not yet reached a final investment decision for Factory 02. The company said it continues to focus on securing customer agreements, strengthening strategic partnerships, advancing facility design and completing regulatory milestones, including novel food approval in the European Union and a No Questions Letter from the US Food and Drug Administration. The project is part of the EU-backed Hy2Use hydrogen IPCEI initiative, which aims to accelerate innovation and industrial deployment across Europe's hydrogen value chain. Solar Foods was selected for the programme in 2022 and has already received earlier rounds of support for Factory 01 and preliminary development work for Factory 02. The latest funding announcement highlights growing public-sector support for alternative protein technologies as governments and industry seek scalable solutions to improve food security and reduce the environmental footprint of food production. If completed as planned, Factory 02 could become one of the world's largest facilities dedicated to producing protein from air and renewable energy, positioning Solar Foods as a key player in the emerging precision and climate-resilient food ingredients sector.

Dutch food-tech company the Protein Brewery has received European Union novel food authorisation for Fermotein, making it the first novel whole-food mycelium ingredient approved for sale in the bloc and marking a significant milestone for the emerging biomass fermentation sector. The European Commission has formally authorised Rhizomucor pusillus mycelium, the fungal biomass behind Fermotein, for placement on the EU market under the Novel Food Regulation. The approval follows a positive scientific opinion from the European Food Safety Authority (EFSA) in December 2025 and a favourable vote by the Standing Committee on Plants, Animals, Food and Feed in May this year. The authorisation represents a first for the European food industry, establishing Rhizomucor pusillus mycelium as the first novel mycelium ingredient to gain approval under the EU’s novel food framework. For The Protein Brewery, headquartered in Breda, the decision unlocks commercial access to its home market after several years of regulatory review. Thijs Bosch, CEO of The Protein Brewery, said: “This is a turning point for the company. Europe is our home market, and supplying European customers directly from our Dutch factory is a major milestone. We see strong demand from both established and emerging brands seeking nutrient-dense, sustainable ingredients.” The approval is expected to accelerate interest in biomass fermentation as food manufacturers seek alternative protein sources that combine nutrition, functionality and sustainability. Produced through the fermentation of Rhizomucor pusillus, a non-fruiting fungal species related to strains traditionally used in Asian fermented foods, Fermotein contains approximately 50% protein and 30% dietary fibre, alongside naturally occurring micronutrients and bioactive compounds. Unlike many alternative protein ingredients that require blending to achieve nutritional completeness, the company positions Fermotein as a single ingredient delivering all essential amino acids while supporting clean-label product development. The ingredient has been approved for use across a wide range of food and beverage applications, including protein powders, nutritional supplements, snack bars, dairy alternatives and better-for-you food and drink formulations. The European Commission approved the ingredient under the designation 'Rhizomucor pusillus mycelium,' a move The Protein Brewery says provides clearer terminology for manufacturers and consumers while recognising the ingredient’s identity as a whole-food mycelium product. The company submitted its novel food dossier in 2020 and worked with both EFSA and the European Commission throughout the review process. Yvonne Dommels, director of nutrition and regulatory affairs at The Protein Brewery, said: “Today we are proud that we can finally sell Fermotein in our home country and across Europe." Under the authorisation, The Protein Brewery has been granted five years of exclusive rights to the scientific data supporting the ingredient’s safety assessment, in addition to protection provided by its proprietary production technology. The company is already commercialising Fermotein in Singapore and the United States and is now preparing to expand European supply. The Protein Brewery expects to deliver approximately 600 metric tonnes of Fermotein in 2027 from its Breda production facility, supported by existing customer commitments across Europe, Singapore and the US. Production capacity is expected to exceed 2,000 metric tonnes by 2029. Regulatory submissions are also progressing in the UK, Canada and Australia/New Zealand, with the company anticipating a first authorisation in the UK later this year. The approval comes amid growing investor and industry interest in fermentation-enabled ingredients as food manufacturers seek scalable solutions to meet demand for high-protein, sustainable and minimally processed products. Commenting on the approval, Lea Seyfarth, policy manager at non-profit think tank the Good Food Institute Europe, said: "It’s fantastic to see the first approval of a mycoprotein ingredient under the EU’s novel food process, demonstrating that the regulatory system can enable new products to come to market in a way that meets the bloc’s robust safety standards." However, Seyfarth criticised the six-year process from application to final approval, adding that the EU should ensure its regulatory framework "keeps pace with European food innovation". "The EU should prevent unnecessary future delays by boosting the European Food Safety Authority’s capacity and enabling regulators to provide extended scientific advice and detailed guidance to applicants before submission," she said. Top image: © The Protein Brewery

The Barcelona Court of Appeal has ruled substantially in favour of plant-based food company Heura Foods in a high-profile legal battle brought by six of Spain’s meat industry organisations. The decision overturns most of the first instance judgment, rejecting the majority of claims alleging unfair competition. The case, initiated in 2022 by Interporc, Provacuno, Interovic, Asici, Avianza and Intercun, centred on allegations that Heura’s communications regarding the environmental and health impacts of meat consumption amounted to misleading advertising, denigration of the meat sector and unlawful comparative advertising. Collectively, the claimant organisations represent a Spanish meat industry generating more than €31 billion in annual revenue, while Barcelona-based Heura reported annual revenues of approximately €17 million at the time. In its ruling, the Court of Appeal found that Heura’s social media communication could not be considered ‘misleading, disparaging or unlawful’ when assessed as a whole. The court also ruled that the extensive restrictions sought by the claimants would have represented an ‘unacceptable restriction’ on freedom of expression under Article 20 of the Spanish Constitution – a move Heura noted "sets a precedent for the industry". However, one aspect of the case was decided in favour of the meat industry, relating to a specific advertising campaign launched by Heura in 2020. Heura stated that the campaign had already been withdrawn prior to the appeal and accepted the court’s assessment on this point. The ruling also addressed the use of traditional meat-related product descriptors for plant-based foods. Judges found that terms such as 'burger', 'sausage' and 'chorizo' could legitimately be used for plant-based alternatives, provided their non-animal origin is clearly communicated. This ruling came as the EU Parliament agreed to ban the use of words such as ‘sausage and burger’ to describe plant-based meats. These restrictions, widely opposed by players within the plant-based food industry, now require final approval by the Council before they come into force. Once effective, companies like Heura will no longer be able to use a list of meat-related words to market and label products sold in the EU. Speaking about the judgement on LinkedIn, Heura co-founder and CEO Marc Coloma said: “Today, the Barcelona Court of Appeal ruled in our favour on what matters most...Four years ago, the meat lobby decided this conversation shouldn’t exist. That discussing how we eat, what science tells us, and how we can do better was something to take to court and, if possible, silence.“ In a statement following the ruling, Heura said the judgment reinforces the importance of allowing companies to communicate evidence-based information about food systems and sustainability. “From day one, our model has been to innovate, educate and raise awareness,” the company said. Huera added that its defence relied on scientific research and expert analysis developed specifically for the case, covering nutrition, sustainability and sociology. The court ordered the claimant organisations pay legal costs. Top image: © Heura Foods

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. Read on to find out more about Haskapa's journey and mission in the booming functional food and beverage space. What is it about this particular berry that you were drawn to? What first drew me to the haskap berry was its combination of history, flavour and distinctive nutritional profile. The haskap berry has been used for centuries in traditional medicine in Japan and was known by the Ainu people as the 'berry of long life.' From a scientific perspective, it’s fascinating. The berry’s double blue skin and crimson flesh reflect its naturally rich anthocyanin content, compounds found in richly coloured fruits and vegetables. And from a food perspective, it’s simply delicious: a unique balance of tangy and sweet. It felt like discovering something genuinely new both nutritionally and culturally, which is rare in today’s food landscape. What were the biggest challenges in introducing haskap to consumers unfamiliar with this ingredient? The biggest challenge has been awareness. Most people simply haven’t heard of haskap before, so there’s a need to introduce not just the berry, but also the language around it – terms like polyphenols and anthocyanins can feel unfamiliar. We’ve focused on simple, relatable messaging: the colour, the taste and the idea of 'the power of purple.' As awareness of plant-based nutrition grows, people are becoming more curious and that’s helping us build momentum. How did your backgrounds shape the brand’s direction and vision? I was working as a consultant occupational physician in a large teaching hospital in Oxford, with a strong interest in doctors’ wellbeing and lifestyle medicine. Nutrition is a key pillar of that, and I became very interested in how food can support long-term health. At the same time, my husband Simon was working in agroforestry, including a large-scale tree planting project in Ghana. He is deeply committed to sustainable land use and environmental stewardship. Haskapa brings those two perspectives together: science-led nutrition and an ethical, sustainable approach to food. Why did you prioritise a freeze-dried powder format? Fresh haskap berries are delicious, but they have a short shelf life. We wanted a format that would allow people to enjoy the berry year-round while preserving its flavour and nutritional profile. We explored different processing methods in collaboration with researchers, and freeze-drying stood out as a gentle technique that helps retain both flavour and nutritional integrity. It also fits with our aim to keep the product as close to a whole food as possible. We are always exploring new formats, such as convenient ready-to-drink options, but any expansion will stay true to that same principle of being both nutritious and functional. What role do you see haskap playing in the functional health space? We see haskap as a natural fit within the growing functional food category, particularly as consumers look for food-based ways to support their wellbeing. We are currently developing a new range of functional products that combine haskap with other carefully selected ingredients, including Haskapa Focus, Energy and Recovery. The aim is to build on the berry’s natural profile and create targeted, everyday functional products. How do you differentiate Haskapa in a crowded “superfood” market? It’s a crowded space, but also one where consumers are increasingly looking for authenticity and evidence. Haskapa stands out in a few ways. Firstly, it’s genuinely new to many consumers. Secondly, it has a distinctive flavour and visual appeal, it turns everything a vibrant purple, which people love. Most importantly, we’ve taken a science-led approach from the beginning, investing in research and collaborating with academic partners. That combination of taste, novelty and scientific credibility is what sets us apart. How does Haskapa approach collaboration with other industry players? We’re very open to collaboration and see it as an important part of growing the functional food and drink category. Haskapa has already been used as an ingredient in products with companies such as Holland & Barrett and Ancient + Brave, and we’ve worked with brands like Purition on limited-edition launches. It’s been used across a range of formats, including bars, cereals and nutritional blends, which has been helpful in showing how versatile the berry can be. In practice, we tend to work with brands that are already in the natural and functional space and are looking to create products with a clearer nutritional purpose. We’re always interested in working with like-minded companies that value both quality and innovation. What has been the company’s biggest achievement to date? For a small start-up, we’re particularly proud of the research we’ve been able to support. There is a growing body of preclinical research on haskap, and we’ve also commissioned independent early-stage clinical research in the UK, including studies exploring cognition, blood pressure and exercise performance. There is currently further work underway with the University of Reading, exploring longer-term effects on cardiometabolic health and cognition. Being able to contribute to building the evidence base for a relatively unknown berry has been a major milestone for us. What’s next for Haskapa? Our focus now is on innovation and making haskap more accessible to a wider audience. We’re preparing to launch a new range of products that combine haskap with other functional ingredients, designed to support everyday wellbeing. At the same time, we’re continuing to invest in research and build awareness of the berry globally. We’re also seeing growing interest from food and beverage brands looking to use haskap in their own products, so developing our B2B ingredient offering is a key priority. What advice would you give to other start-ups in the food and beverage industry? Follow something you genuinely believe in. The food and beverage space is competitive, and building a business takes time and resilience, so it really helps if you’re passionate about what you’re doing. At the same time, don’t underestimate the value of credibility. For us, grounding the brand in science and research has been essential. If you can combine passion with evidence, you give your business a much stronger foundation.

US functional beverage brand Laird Superfood has expanded its presence in Target stores nationwide by adding two mushroom-infused coffee products, further strengthening its retail footprint in the growing functional coffee category. The company announced that its Organic Perform Functional Mushroom Coffee and Defend Functional Mushroom Coffee are now available at Target locations nationwide, broadening consumer access to its portfolio of clean-label, functional beverage products. The expansion aligns with Laird Superfood's strategy of making functional foods and beverages more widely available through mainstream retail channels as demand for products supporting energy, focus, and overall wellness continues to rise. Organic Perform Functional Mushroom Coffee combines premium organic, high-altitude Peruvian coffee with a proprietary blend of four functional mushrooms: chaga, lion's mane, maitake and cordyceps. The product is positioned to support sustained energy levels and cognitive performance throughout the day. Meanwhile, Defend Functional Mushroom Coffee blends hand-picked Peruvian coffee with red reishi and maitake mushroom extracts, olive leaf extract and agaricus mushroom powder. The formulation is designed to support the body's natural immune defences and provides 15% of the recommended daily intake of vitamin D per serving. Jason Vieth, CEO of Laird Superfood, said: "Defend and Perform functional coffees are made with Peruvian coffee and functional mushrooms; they are the foundation of our brand and a core part of the routine our customers have embraced." The new additions complement Laird Superfood's existing range at the retailer, which includes Sweet & Creamy Superfood Creamer with Functional Mushrooms as well as Organic Liquid Creamers in Vanilla and Caramel flavours. The launch comes as functional mushrooms continue to gain traction across the food and beverage sector, with manufacturers increasingly incorporating ingredients such as lion's mane, reishi, cordyceps and chaga into coffee, tea, supplements and wellness-focused products. Retailers have responded by expanding shelf space dedicated to products that offer perceived benefits beyond basic nutrition. Founded in 2015 by professional surfer Laird Hamilton and fitness entrepreneur Gabby Reece, Laird Superfood has evolved from a superfood creamer brand into a broader wellness platform spanning coffee, creamers, instant lattes, snack bars, daily greens and other functional food products. Top image: © Laid Superfood

The European Parliament has approved a package of reforms aimed at 'strengthening farmers’ position in the food supply chain,' including introducing stricter rules on plant-based meat alternative labelling across the European Union. MEPs voted overwhelmingly in favour of the measures, with 560 votes supporting the legislation, 75 against, and 25 abstentions. In the plant-based food and beverage category, of the most closely watched aspects of the reform concerns product naming and labelling. The legislation establishes a formal definition of meat as 'edible parts of animals' and reserves a wide range of traditional meat terms exclusively for products derived from livestock. Designations including 'steak,' 'bacon,' 'sirloin,' 'ribeye,' 'chicken,' 'pork' and 'lamb' will no longer be permitted for products that do not contain meat. The restriction also explicitly applies to lab-grown and cell-cultivated products, which will be prohibited from using meat-related terminology within the EU market. It marks the next development following an earlier vote in October 2025, where members of the European Parliament voted to restrict the labelling of plant-based products with meaty words such as ‘burger’ and ‘sausage’. Supporters argue that the measure will improve transparency and help consumers make informed purchasing decisions, while critics question its implications for alternative protein innovation and marketing. Before the reforms can take effect, the provisional agreement must receive formal approval from the Council of the European Union. The legislation forms part of a broader effort by EU policymakers to address concerns over farmer profitability and supply chain imbalances. It follows proposals introduced by the European Commission in December 2024 to revise the Common Organisation of Agricultural Markets (CMO) framework and strengthen farmers’ bargaining power throughout the food system.

Danone’s alt-dairy brand Silk is expanding its range of high-protein products with the launch of Silk Protein Yogurt and Silk Protein Shakes, rolling out across the US this summer. The new additions build on the success of the existing Silk Protein line, unveiled earlier this year with the launch of a protein-enriched plant-based milk alternative drink. Now, Silk Protein Yogurt and Silk Protein Shakes join the line-up, catering to increasing demand for high-protein offerings within the non-dairy space. Silk Protein Yogurt, rolling out to retailers in late June, contains 13g of complete plant protein per serving (6oz) in 24oz multi-serve tub format (SRP $6.79), and 12g in individual 5.3oz individual cups (SRP $1.99). The individual cups are available in vanilla, strawberry, peach and mixed berry flavour varieties, while the vanilla yogurt is available in the multi-serve tub. The yogurt is made from soya protein and contains twice the average protein content within the US plant-based yogurt segment. It also offers 4g of fibre per serving and a good source of calcium, vitamin D, vitamin B12, iodine and phosphorus. It contains no artificial colours, flavours or sweeteners. Also launching, in the protein shake aisle of US grocery stores from July onwards, are Silk Protein Shakes: the brand’s first ready-to-drink, shelf-stable protein shakes designed for convenient, on-the-go consumption. Each single-serve 11.15 fl oz bottle contains 30g of complete, soya-based plant protein – the highest protein content in the Silk portfolio and comparable to many dairy-based protein shake offerings. Like the yogurts, the shakes are formulated with no artificial colours, flavours or sweeteners. They contain 2g of total sugar and 180 calories per serving, and provide 5g of fibre per serving. Silk Protein Shakes debut in chocolate and vanilla flavours, selling for an SRP of $11.99 per four-carton pack.

Canadian food-tech company NS/TX has raised $10.5 million in funding to further scale its alternative protein manufacturing platform. The $10.5 million includes a successful Series A funding close and non-dilutive grants. The round was co-led by Inter Ikea Development BV and Lever VC, and included participation from Good Startup, Verdex Capital, the company’s founder Chris Bryson, and non-dilutive capital from Protein Industries Canada. NS/TX, the technology company behind plant-based seafood producer New/School Foods, is now initiating construction of its V2 assembly line. This will automate its manufacturing process, increasing capacity by more than ten times and further reducing production costs. The line will be built and commissioned in the company’s 28,000-square-foot manufacturing facility in Toronto, Canada. NS/TX built and launched its V1 commercial assembly line in late 2024. It uses a proprietary texturization and scaffolding technology that is purpose-built to create meat and seafood alternative products. Since then, the company said it has reduced production costs more than tenfold and validated the scalability of its technology through production trials, process breakthroughs, machinery upgrades and digital quality assurance augmentations to its assembly line. This resulted in new patents and equipment designs. © NS/TX According to NS/TX, its platform solves several challenges commonly associated with meat and seafood alternative production. These include greater tuneability than traditional extrusion technologies, resulting in greater scalability and consistency. The platform enables flexibility, catering for production of whole-cut-style products (such as steaks, fillets and other large structured formats) with support for ‘nearly any’ meat or seafood species analogue across the same assembly line process. It can also support non-whole-cut formats such as breaded strips and burgers. Each different meat and seafood product’s macrostructure (shape and layering) and microstructure (muscle fibre width, length) can be replicated using the technology, enabling the development of a layered structure with the ability to adjust multiple different textural parameters. Tuneable flavour profiles can be achieved using multiple flavour delivery systems within each scaffold, with support for oil-based flavours. The technology is engineered to deliver finished products with raw appearance that visually transform upon cooking, similar to conventional meat and seafood. Additionally, catering to clean-label demand, the machinery allows development of meat and seafood analogues with no need for additives like methylcellulose. Multiple plant protein types can also be used, further boosting nutrition, as well as fats, flavours, colours and nutritional add-ons. Founder and CEO Bryson commented: “We’re excited to embark on this next chapter of growth – by automating and scaling our platform, we will be able to produce meat alternatives that are cost-competitive and that finally meet customer demands”. “With the added capacity that this new assembly line will provide, we will be able to work with leading brands across the globe to make our technology, production capacity and products available to them.” Top image: © NS/TX

US-based plant cell technology company Ayana Bio has entered a strategic development partnership with Israeli fermentation specialist Brevel, to advance the commercial production of plant-based bioactive ingredients. The collaboration has been selected for funding by the Israel-US Binational Industrial Research and Development (BIRD) Foundation, which supports joint innovation projects between American and Israeli companies. The project forms part of a newly approved group of seven initiatives backed by a $7.5 million grant programme designed to accelerate the commercialisation of emerging technologies. Under the partnership, Ayana Bio and Brevel will combine their respective plant cell cultivation and illuminated fermentation technologies to develop a scalable indoor production platform for high-value bioactive ingredients. The companies said the collaboration aims to address challenges associated with conventional botanical ingredient supply chains, which can be affected by climate change, agricultural variability and contamination risks. Ayana Bio will contribute its plant cell cultivation and synthetic biology capabilities, while Brevel will provide its proprietary illuminated fermentation platform, which is designed for the commercial-scale cultivation of photosynthetic organisms. Frank Jaksch, CEO of Ayana Bio, said: "Our mission at Ayana Bio is to democratise nature's bioactives by decoupling ingredient production from traditional agricultural constraints. By integrating Brevel's unique illuminated fermentation platform, we can further scale our plant cell lines in a controlled, highly efficient environment." Jaksch added that the BIRD Foundation grant supports the development of standardised, contaminant-free plant ingredients for the nutrition and wellness sectors. Yonatan Golan, CEO and co-founder of Brevel, said the collaboration would expand the potential applications of illuminated fermentation technology. "Applying this hardware and process engineering to plant cell cultivation allows us to accelerate the transition to a more resilient, sustainable food system," he said. The BIRD Foundation said the project reflects its objective of supporting collaborative innovation between US and Israeli companies. According to the organisation, the latest funding round is expected to leverage private-sector investment and contribute to a combined $20 million in project funding. The companies said the technology could support the production of ingredients for consumer packaged goods, dietary supplements and functional food applications. Top image: © Ayana Bio