US food-tech company Plantible Foods has received a new loan from X-Caliber Rural Capital, a US Department of Agriculture (USDA)-backed lender, to significantly expand production of its plant-based Rubi Protein ingredient. The $25 million loan, in addition to a $10 million equity investment from RA Capital and existing investors, will allow Plantible to quintuple annual production capacity for Rubi protein at its ‘Ranchito’ facility in Eldorado, Texas. Rubi Protein is made from RuBisCO protein derived from Lemna (also known as duckweed, or water lentils) and has already been proven at the company’s 100-acre enclosed aquafarm site. The company’s technology uses an aquatic, controlled crop cycle, limiting exposure to seasonal volatility and extreme weather events to allow steady harvests and stable income for local, rural communities. According to the start-up, the debt and equity financing will allow it to build up to 50 new greenhouses and increase annual production capacity to over 1,000 metric tons. The funding win follows a series of commercial and regulatory milestones for the company. In February, the US Food and Drug Administration (FDA) issues a ‘No Questions’ letter confirming Rubi Protein’s Generally Recognized as Safe (GRAS) status – the first US government approval for isolated RuBisCO protein in food applications. Customers including ICL Food Specialties are already using Rubi Protein as a binding agent in formulations. The ingredient aims to meet growing demand for stable and clean-label plant-based proteins, providing manufacturers with a functional ingredient that contains all nine essential amino acids, vitamin B12, and a neutral taste with no known allergens. Plantibel said the funding will enable its expansion into new markets and support fulfilment of its existing customer pipeline. Maria Buitron, a principal at investor Piva Capital, said: “Plantible has translated breakthrough science into consistent, scalable production, and this expansion is the next proof point”. “Reducing water consumption and expanding protein production is a holy grail for an industry that is facing consistent constraints on available, healthy protein alternatives.” X-Caliber Rural Capital provided the $25 million in debt financing through its USDA OneRD Business & Industry Program, with the loan originated by vice president Sean Stehr. Anna West, president of X-Caliber Rural Capital, noted that innovative companies often face financing challenges as they scale – despite clear long-term potential. “USDA's Business & Industry Loan Guarantee Program helps bridge that gap, and we're proud to provide the maximum financing available under the program to support Plantible Foods' continued growth and investment in rural America,” she added.

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. In this piece, she explores how companies can communicate this more clearly to manufacturers, R&D teams, procurement leads and corporate innovation partners. Chiara Molena Most food-tech start-ups, especially those working with very novel or cutting-edge technologies, prioritise proving that their technology works through means such as testing, validation and life-cycle analyses. While vital to securing funding and coming naturally to scientist-heavy founder teams, an excessive focus on technical proof alone fails to align with the questions downstream buyers – the ultimate focus of any food-tech start-up – ask when evaluating potential new ingredients, the security of supply, cost of incorporation and compatibility with existing manufacturing processes. In a cut-throat environment, food-tech start-ups must be willing to look beyond communicating only their technological uniqueness and to demonstrate that they – and their product – are right for downstream buyers, and provide relevant solutions to solve these buyers' pain points. Edera Lab recently co-authored a white paper with Dutch agri-food accelerator StartLife, drawing on the experience and expertise of food-tech investors, start-ups, incubators and buyers to understand how start-ups can best communicate within the industry. Technical validation is not the same as buyer confidence Technical validation is an essential milestone for food-tech start-ups, but in practice, most manufacturers are not buying innovation or sustainability. They are evaluating the ingredient or solution against a far wider range of criteria: whether they can integrate smoothly into existing production environments without creating unnecessary disruption or uncertainty, the impact on cost, and the ability of the start-up to reliably supply the ingredient on time and in the quantities (and quality) needed. Cost-in-use matters more than ingredient price A common misconception among start-ups is that corporate buyers evaluate costs merely by looking at the price-per-kilo of the ingredient. The reality is far more complex, with buyers considering the overall impact of incorporating the new ingredient. Adding a new ingredient can affect the cost in many ways: the cost of changes that need to be made to the manufacturing process, any changes to the shelf life of the finished product, and the impact of consumer trends. If a novel ingredient costs less per kilo but makes the overall manufacturing process less efficient, reduces the product shelf life or is unlikely to appeal to consumers, buyers are unlikely to use it. Start-ups must therefore place improvements to the wider value proposition at the centre of their communications strategy. An innovative fat solution, for example, may offer little savings in cost-per-kilo, but may reduce the need for other ingredients such as emulsifiers or flavourings while improving qualities like emulsification, mouthfeel and melting characteristics to the benefit of consumers. Start-ups should be sure of these qualities and willing to emphasise them. Communicating commercial maturity Just as buyers want to be able to understand how a new ingredient will benefit them cost-wise, corporate buyers also need confidence that the start-up is operationally credible, commercially aware and capable of supporting long-term partnerships. This is why communicating commercial maturity is very important. Buyers want to understand how a solution fits into existing manufacturing processes, whether supply can scale reliably and how implementation will be supported. Providing high-quality and easily readable technical documentation with industry-focused terminology that is consistent with what is used on marketing decks, websites and social media strengthens buyer confidence. But equally important is making the move from selling vision and innovation at the early stage to conversations around operational reliability and cold commercial logic as the start-up matures. By sourcing ingredients from a start-up, especially novel ingredients, buyers are taking a risk. Every breakthrough, success or opinion piece in media helps to create an image of a company that is well-run and making reliable progress, and that buyers are taking less and less of a risk in doing business. Consistent visibility that builds a story of reliability With buyers, partners and investors all monitoring industry news to see which companies are making breakthroughs and achieving milestones, constant visibility is more than just a vanity or an ego boost for the founders. Announcements like funding success, partnerships, technical achievements, pilot announcement and customer traction all send positive signals to buyers that the company can be trusted to deliver what they need. At a fundamental level, start-ups need industry stakeholders to know that they exist and where they stand. Even during a period when a company has little news to communicate, they can still maintain visibility and constantly remind stakeholders of their presence through an effective social media strategy and seeking non-breakthrough coverage in industry media. Contributed pieces or interviews with key figures in the company tells stakeholders that the start-up is run by industry experts whom they can trust. The importance of transparency Buyers, operating against internal KPIs and facing real consequences in the event of failure, want to be able to trust the start-ups with whom they work. While many founders are rightly proud of what they have created and want to spread the message, their credibility as a company depends on being transparent and honest about their limitations. Earning a reputation for overpromising, or concealing areas of uncertainty or unreadiness, does far more to harm a start-up’s reputation as a reliable partner than freely admitting that there are areas of imperfection or requiring further development. Buyers understand the constraints within which start-ups operate and are usually willing to tolerate them, even if it means waiting for the start-up to mature further. The price of doing nothing In a crowded start-up ecosystem, competition for the attention and custom of corporate buyers is cut-throat. In this environment, being able to communicate ideas effectively is essential for keeping a start-up in the minds of those with decision-making power. Poor communication can be less immediately obvious than a poor technological proposition or business model, but it can manifest itself over time through weaker buyer engagement, reduced investor confidence and ultimately the delayed adoption of the startup’s ingredients. When there are direct competitors with a similar offering, the success or failure of a particular start-up can hinge on their ability to remain top of mind for buyers, investors and other ecosystem stakeholders. In food-tech, innovation alone rarely guarantees adoption. Corporate buyers are not only evaluating whether a technology works, but whether the company behind it can become a reliable long-term partner. Start-ups that communicate commercial maturity clearly, through transparent messaging, operational credibility, application readiness and consistent visibility, are often better positioned to build trust across long and complex sales cycles. In a period of intense competition for the sector where several high-profile foodtech start-ups have recently failed, communication is becoming more than a marketing function. It is part of how buyers assess risk, credibility and readiness. The start-ups most likely to succeed commercially may not necessarily be those with the most groundbreaking, spectacular or sustainable technologies, but those able to demonstrate clearly how their innovation integrates into the realities of food manufacturing, procurement and consumer expectations.

UK flavour house I.T.S has launched a new caramelised banana flavour solution, tapping into the rise of what it calls ‘one of summer’s biggest flavours’. The company highlighted Tastewise data showing that in the UK, social media conversations about caramelised banana rose by 24% between June 2024 and June 2026, while banana product launches with protein have seen 103% yearly growth and with fibre, 129%. I.T.S pointed to the success of Starbucks’ Caramelised Banana Matcha Latte in fuelling the summer flavour trend, noting that caramelised banana is one of its current most requested flavours from customers connecting banana to health and wellness – even in indulgent categories such as bakery and desserts. The new flavour solution blends sweet, ripe banana with ‘gooey’ caramel and warm cooked notes, creating a rich and indulgent flavour profile suitable for a wide range of applications. These include flavoured milk and milk-based drinks as well as plant-based alternatives, bakery, ice cream and desserts, porridge and breakfast foods, protein powders, shakes and snack bars. Paschalina Papadogkona, senior performance, health and wellness specialist from I.T.S, commented: “With their well-known nutritional benefits, bananas are having a renaissance, but consumers are increasingly seeking flavours that take banana into a more indulgent space. These include roasted banana, baked banana, banana bread and, the most requested from food and drink manufacturers, caramelised banana.” She added that I.T.S wanted to keep banana “at the heart of the profile” but with added depth, warmth and richness, aiming to provide “a much more sophisticated option than Banoffee” that works well across many applications. Banana flavours are also gaining traction in the US, with plant-based beverage brand Califia Farms recently launching new Banana Crème Almond Milk Latte and Organic Banana Crème Almond Milk Coffee Creamer products in response to the trend. The brand noted that banana-flavoured lattés and café-inspired at-home recipes are growing in popularity on social media platform TikTok, bringing a 'fun and fresh twist' to coffee and creamer aisles.

Beyond Meat has released its financial results for the second quarter ended 27 June 2026, reporting net revenues of $68.8 million. The company – also known by the name Beyond The Plant Protein Company, following its diversification into functional beverages earlier this year – saw revenues decrease by 8.2% year-over-year. Despite the continued decrease, the figure represents a less steep decline than the 13.5% fall in revenue reported in Q1. Beyond said the decrease in net revenues was mainly driven by a 9.5% decrease in volume of products sold, partially offset by a 1.3% in net revenue per pound. The volume decrease was driven primarily by lower sales of burger and chicken-style products to Quick Service Restaurants (QSR) in the international foodservice channel. The company also cited weak category demand and reduced distribution points in both the foodservice and retail channels in the US. However, in international retail, net revenues increased 16.5% to $18.5 million in Q2, with an 8.2% increase in volume of products sold. This was mainly driven by higher sales of burger products and chicken products in European markets and the UK, while sales of ground beef-style products increased in Canada. Loss from operations was $30.8 million, or an operating margin of -44.8%, compared to loss from operations of $37.5 million, or operating margin of -50%, in the year-ago period. Net income was $16.4 million, compared to net loss of $31.8 million in the year-ago period. The increase in net income was primarily driven by a $57.7 million non-cash gain on debt extinguishment in connection with conversions of a portion of Beyond Meat’s 2030 notes. Adjusted EBITDA was a loss of $27.7 million, compared to an adjusted EBITDA loss of $24.7 million in the year-ago period. Ethan Brown, CEO and president of Beyond Meat, said the results show “directional progress,” with improvements in net revenue, gross margin and operating expenses, and the company’s top line “comfortably exceeding” the high end of its guidance. “We continue to work to stabilise our plant-based meat business, with highlights including growth in international retail and the US retail debut of Beyond Steak Filet, and to build upon this core as we reposition around Beyond The Plant Protein Company to pursue faster-growing adjacent categories,” he commented. “The exciting launch of Beyond Immerse represents the first output of this expanded aperture, and we expect more to come as we execute our plan to deliver the superpowers of plants to a broadening group of consumers.” The company’s third quarter outlook remains in the range of $60 million to $65 million, with Beyond highlighting the continued uncertainty and volatility within its operating environment. Beyond recently appointed Brijesh Krishnaswamy, currently chief commercial officer for North America at Olam Food Ingredients (OFI), as its new chief operating officer. Krishnaswamy is expected to take up the COO role on a part-time basis from 24 August 2026, before converting to full-time employment from 30 September 2026.

Simona Mrakic-Sposta, of the Italian National Research Council, recently published a human study in the peer-reviewed journal Nutrients looking at how beetroot-derived nitrate supplements affect the body in endurance athletes. In this exclusive piece, she explores how the science is still catching up with the category, and how brands can approach formulation of plant-based sports nutrition products in a more evidence-based way. Simona Mrakic-Sposta The sports nutrition industry has an evidence challenge The sports nutrition sector has evolved significantly over the past decade. Once focused primarily on elite athletes, the category now reaches recreational runners, cyclists, gym-goers and a growing population of consumers seeking products that support active lifestyles and long-term wellbeing. At the same time, expectations around scientific substantiation have changed. As interest in active nutrition continues to grow, there is increasing focus on understanding not only whether ingredients produce measurable outcomes, but also the physiological pathways through which those outcomes occur. For plant-based performance ingredients in particular, mechanistic understanding is becoming an increasingly important part of building product credibility. Why nitric oxide has become a focal point for innovation Few physiological pathways have attracted as much attention in sports nutrition as nitric oxide metabolism. Nitric oxide (NO) is a signalling molecule involved in vascular function, blood flow regulation, mitochondrial efficiency and oxygen delivery. Because of its role in exercise physiology, ingredients capable of increasing nitric oxide bioavailability have become a major area of interest for formulators and manufacturers. This has contributed to growing interest in nitrate-rich ingredients, particularly beetroot-derived formulations used within sports nutrition and active wellness products. However, discussion of these ingredients frequently centres on performance outcomes such as endurance, exercise efficiency or recovery, while paying less attention to the broader physiological systems involved. From a biological perspective, nitric oxide does not act independently. It interacts with multiple biological mediators involved in vascular and metabolic regulation, and is closely connected with oxidative stress pathways, inflammatory signalling and cellular adaptation mechanisms. Understanding these interactions may help provide a more complete picture of ingredient functionality than outcome measures alone. The difference between ROS signalling and oxidative damage One of the most common misconceptions in both sports nutrition and wider wellness discussions is the assumption that increases in reactive oxygen species (ROS) are inherently negative. In reality, ROS have a dual role. While excessive ROS production can contribute to cellular damage, reactive oxygen species also act as important signalling molecules involved in adaptation and physiological regulation. Exercise itself provides a useful example. Physical activity naturally induces light oxidative and inflammatory responses within the body. However, these responses are not necessarily indicators of harm. In many cases, they form part of the physiological signalling processes associated with adaptation to exercise. The challenge for researchers is therefore not simply identifying whether ROS production occurs, but determining whether that activity remains within a physiological range or progresses towards measurable cellular damage. This distinction is particularly important when evaluating performance ingredients designed to influence nitric oxide pathways. What recent nitrate research is beginning to reveal Against this backdrop, our recent pilot study published in Nutrients was designed to explore how beetroot-derived nitrate supplementation influences nitric oxide metabolism and oxy-inflammatory biomarkers in amateur endurance athletes. Using a randomised cross-over design, the study evaluated a beetroot-based nitrate formulation developed by Gensan, combining nitrate sources with nitric oxide precursors and supportive compounds, over a seven-day supplementation period. The findings showed a significant increase in nitric oxide metabolites (NOx) in both plasma and urine, with nitric oxide metabolites (NOx) increasing by approximately 155% in plasma and urine. At the same time, increases were observed in reactive oxygen species (ROS) and interleukin-6 (IL-6), biomarkers commonly associated with oxidative and inflammatory responses. Importantly, however, no significant increase was observed in lipid peroxidation, under the conditions studied. It is important to note that this was an exploratory pilot study involving a relatively small cohort and did not directly assess performance outcomes. Larger studies will be required to further explore the functional implications of these findings. These findings, however, highlight an important concept that is often overlooked within discussions around sports nutrition ingredients: biological activation and biological damage are not the same thing. An increase in oxidative or inflammatory signalling does not automatically indicate a harmful physiological response. In some contexts, these changes may reflect adaptive biological processes rather than pathological stress. Understanding that distinction is critical if the industry wishes to develop a more sophisticated approach to ingredient evaluation. What this means for formulators and ingredient suppliers For manufacturers and ingredient suppliers, these findings highlight the value of incorporating mechanistic evidence alongside outcome-based measures when evaluating plant-based performance ingredients. As the active nutrition category becomes increasingly competitive, scientific credibility is likely to become a more important differentiator. Consumers are asking more sophisticated questions about efficacy, bioavailability and long-term physiological impact. At the same time, brands are under increasing pressure to support claims with robust evidence. This creates an opportunity to move beyond formulation strategies built primarily around outcomes and towards approaches grounded in biological understanding. For nitrate-based products, that means looking beyond whether an ingredient increases nitric oxide production and considering how it influences broader physiological systems. From a formulation perspective, this points to several important questions: whether an ingredient meaningfully supports relevant physiological pathways, whether this is supported by human biomarker data, and whether claims reflect the strengths and limitations of the available evidence. Importantly, this approach is not limited to nitrate supplementation. The same principles apply across the wider landscape of plant-based performance ingredients. Whether the ingredient is beetroot-derived nitrate, polyphenol-rich extracts or emerging botanical compounds, the industry increasingly needs evidence that explains not only what an ingredient does, but how and why it does it. Building the next generation of evidence-backed products The future of sports nutrition will not be defined solely by new ingredients. It will also be shaped by the quality of the science supporting them. As the category continues to mature, there is an opportunity for greater emphasis on mechanistic research, human biomarker data and scientifically robust communication. Plant-based performance ingredients remain one of the most promising areas of innovation within active nutrition. However, unlocking their full potential will require the industry to move beyond performance claims alone and embrace a deeper understanding of human physiology. Ultimately, the most successful products of the future are likely to be those supported not only by outcomes, but by evidence that explains the biological and molecular pathways responsible for them.

Plant-based nutrition brand Huel has expanded its portfolio in the US with the addition of a new Mixed Berry flavour to its Black Edition Ready-to-Drink (RTD) line-up. Launching exclusively in Walmart stores, the new flavour provides a ‘refreshing, berry-inspired taste with a smooth, lightly sweet finish’. It aims to bring a ‘vibrant and approachable’ option to the Black Edition range, designed for consumers seeking a convenient and nutritionally complete meal replacement option with a ‘fruit-forward’ flavour. The drink contains 35g of plant-based protein as well as a blend of 27 vitamins and minerals, 6g of fibre, and 400 kcal per bottle.

Orkla Snacks has agreed to acquire 100% of the shares in The European Candy Group (CCI), a European producer of vegan sugar confectionery products. The deal values the confectionery group at €207 million on a cash- and debt-free basis. It aims to provide Orkla Snacks with the production capacity to support continued growth of its Bubs vegan confectionery brand in the Nordic markets, as well as enabling faster expansion into new European markets. CCI has been a supplier of selected Bubs confectionery products since 2025. The company has four manufacturing facilities – three in the Netherlands and one in Germany. It is headquartered in Drachten, the Netherlands, and has a workforce of just over 300 employees. In 2025, CCI reported revenues of €94 million, and is expected to generate revenues of €110 million in 2026. It is a key player in the manufacturing of private-label confectionery, sweets, liquorice and sugar-free products to retailers across Europe. Ingvill T Berg, CEO of Orkla Snacks, said: “CCI is a natural strategic fit for Orkla Snacks. The company brings unique expertise in the sugar confectionery market and a broad customer network spanning several European countries.” Orkla Snacks is a producer of confectionery, biscuits and savoury snacks across the Nordics and Baltics. Its portfolio includes a range of local heritage brands with a longstanding presence in these regions. In 2025, Orkla Snacks had a turnover of NOK 10.5 billion (approx. $1.1 billion). The Orkla Snacks business is part of Orkla ASA, an industrial investment company within brands and consumer-oriented businesses. Orkla Snacks is one of Orkla ASA’s largest portfolio companies. The transaction is subject to customary regulatory approvals and the advice of the works council, as required under Dutch law. Closing is expected toward the end of the third quarter or early fourth quarter in 2026. Top image: © CCI

Crespel & Deiters has announced the launch of Lory Crumb Colored, a range of colourful crumbs for breading and toppings, made with natural colourants. The crumbs have been developed to remain colour-stable during cooking and are flavour-neutral, suitable for a wide range of applications. They are available in green, pink, yellow, orange and white colours, and can be used individually or in combination. They are suitable for use as coatings for plant-based products, as well as meat, poultry, fish, vegetables and cheese. They can also be used for toppings in bakery and snack formulations. The ‘striking’ crumbs are sugar-free and can offer a distinctive look to rolls, pretzel products, snack buns and finger foods. When blended with conventional breadcrumbs, the colour does not bleed and remains clearly visible, Crespel & Deiters said, enabling targeted patterns and coverage. Crespel & Deiters highlighted the opportunity to create limited-edition or customised product themes, such as snacks in team or national colours, seasonal promotions and co-branded products. They can be easily incorporated into existing production processes and breading lines, designed to deliver reliable results at scale. The crumbs are suitable for industrial applications as well as the convenience and foodservice segments. Birgit Wessner, product manager at Crespel & Deiters, said: “Colored Crumbs give product developers and marketers a tool that helps attract attention and makes products stand out from the crowd”. “Colour becomes a communication tool for brands, occasions and target audiences. And because the natural colourants do not affect the flavour, such creative freedom does not require any recipe adjustments.”

ADM has announced an investment of more than $16 million to significantly expand natural colour production capacity at its facility in Boone County, Northern Kentucky, US. The investment supports the addition of 14,000 square feet of manufacturing space and advanced production capabilities by early 2027. This will enable the company to increase the capacity of liquid and dry-blended colour solutions for its Colors from Nature portfolio, already produced at the site. It builds on a recent $26 million investment in its neighbouring facility in Erlanger, Kentucky, with each investment aiming to meet growing demand for food and beverage reformulation. Manufacturers are increasingly seeking more natural ingredient options as both consumer expectations and the regulatory environment evolve, in the US and across wider global markets. In North America, ADM noted that the ‘colour conversion’ opportunity is estimated to be worth more than $1 billion. Many food and beverage giants, such as Nestlé, Kraft Heinz and General Mills, have already transitioned, or committed to transitioning, their US portfolios from artificial colours to entirely naturally derived solutions. This comes as US health secretary Robert F Kennedy Jr’s Make America Healthy Again Commission continues to push for a nationwide shift away from synthetic ingredients and ultra-processed foods. The Food and Drug Administration is continuing to ramp up such efforts, proposing revoked authorisation for a further two petroleum-based colour additives last month, with several already having been banned in recent years. Calvin McEvoy, ADM’s president of global flavours, said: “As customers respond to evolving consumer preferences and changing regulatory expectations, colour has become a crucial part of successful reformulation”. He added: “Customers are looking for partners who can help them manage complexity, from sourcing and formulation to scale-up and commercialisation. By combining our global raw material network, localised manufacturing capabilities and deep formulation expertise, ADM is well-positioned to help customers bring products to market that meet consumer expectations for appearance, taste, clean-label appeal and performance." ADM said the expansion is expected to create more than 40 salaried and hourly local jobs. The company’s presence in Northern Kentucky began in 2014, through its acquisition of Wild Flavors, and ADM now employs a workforce of more than 1,300 people throughout the region.

Meat and seafood manufacturer Hilton Foods has agreed to sell its Dutch-based vegan and vegetarian business, Dalco Food, to LiveKindly Collective for £5.4 million. The deal follows LiveKindly’s recent acquisition of German plant-based food brand Greenforce, with the company continuing to expand its portfolio in the plant-based space. Other brands under the LiveKindly Collective include Fry’s Family Foods, Like, and Oumph. LiveKindly’s mission is to help drive the shift forward a more sustainable food system and ‘make plant-based living the new norm’. It has an international footprint, headquartered in the US with additional manufacturing facilities in the Netherlands, Sweden and South Africa. Hilton Foods – headquartered in Huntingdon, UK – said the transaction is consistent with its strategy to focus investment on and drive growth from its core meat and fresh prepared food businesses, while also aiming to improve performance and maximise value from its seafood, vegan and vegetarian businesses. The company took ownership of Dalco in 2021. Dalco is expected to be treated as an asset held for sale in the company’s 2026 interim results, set to be announced on 3 September 2026. Hilton Foods reported that Dalco made an adjusted operating loss of approximately £2 million in the first half of 2026, expected to be reported as a loss from discontinued operations. Top image: © Dalco Food

Beyond Meat has appointed Brijesh Krishnaswamy, currently chief commercial officer for North America at Olam Food Ingredients (OFI), as its new chief operating officer. Krishnaswamy is expected to take up the COO role on a part-time basis from 24 August 2026, before converting to full-time employment from 30 September 2026. In a Securities and Exchange Commission (SEC) filing, alt-meat maker Beyond disclosed that it has sent an offer letter to Krishnaswamy, dated 26 July. Upon Krishnaswamy’s expected full-time employment commencement date, Beyond’s interim chief transformation officer, John Boken – who has been serving as interim COO since 17 May 2026 – will no longer be required to fulfil the duties of the COO role. During his time at OFI, spanning more than two decades, Krishnaswamy has served in a variety of roles of increasing responsibility. OFI is a global supplier of natural food and beverage ingredients and solutions across cocoa, coffee, dairy, nuts and spices. He has been the company’s CCO for North America since February 2025. Prior to this, he served as president and global head of spices from April 2022, and senior vice president and global head of spices from January 2018. Earlier roles included senior VP and global head of hazelnuts, head of sales for edible nuts in Europe, country head of the Netherlands, and more. Krishnaswamy joins Beyond at a time of significant change for California-headquartered Beyond, which has been undergoing major efforts to transform its operations in recent years following what CEO, founder and president Ethan Brown described as “weaker demand” for plant-based meat alternatives. The company expanded out of meat alternatives to enter the functional beverage category earlier this year, a move met with mixed responses from industry as many debated what the diversification meant for the brand’s future. Beyond has suffered declining revenue in recent years, impacted by market headwinds that continue to shake the plant-based – and broader F&B – industry. The company is expected to announce its financial results for the second quarter ended 27 June 2026 on 5 August. In its Q1 results, the company posted net revenues of $58.2 million, a 15.3% decrease year-over-year. However, the company narrowed its losses, with Brown reporting “significant operating expense improvement and our lowest quarterly cash use in over two years”. Beyond received a letter from the Nasdaq Listing Qualifications Department in March, warning the company that it faces delisting after its stocks fell below the minimum $1 per share price for 30 consecutive business days. The company was given until 31 August to regain compliance and boost its stock prices, with the stock required to close at above $1 for at least ten consecutive business days before this date. The company remains at risk, with the company currently trading at 58 cents per share, but may qualify for an 180-day extension to the compliance deadline if required. Alongside Krishnaswamy’s appointment, Beyond’s board of directors appointed CEO Brown to serve as a Class III director on 28 July. This filled the vacancy created by the resignation of Raphael Thomas Wallander on 28 May.

Plant-based meat brand Juicy Marbles has expanded into the sausages category with the UK launch of its new ‘Butcher-Minced Bangers,’ launching exclusively with online retailer Ocado. The brand, well-known for its range of whole cut-style products, said its latest launch is the answer to a category ‘long overdue for an experiential overhaul. According to Juicy Marbles, currently available plant-based sausages lack the authentic experience of traditional, butcher-made options. This is due to their production process, which involves emulsifying proteins and fats, which are then cased to create a ‘hotdog-like’ texture, the brand noted. Now, Juicy Marbles has developed its latest offering by employing the traditional technique of mincing whole pieces of meat and real fat cubes – but using its own plant-based whole cuts as the base. Luka Sinček, co-founder of Juicy Marbles, said: “Plant-based sausages have tasted good for a long time. They opened people’s minds to the potential of plant-based meat. However, our credo demands that if we can give something an experiential overhaul, we must.” The Bangers feature a coarse-ground structure with visible fat cubes to provide marbled juiciness, designed to cook, taste and feel like butcher-made sausages. According to the brand, they offer a ‘hearty, beef-style flavour,’ well-suited to traditional British meals such as bangers and mash, full English breakfasts and toad-in-the-hole. They contain 12.4g of protein per 100g, zero preservatives, and a source of iron, B12 and fibre. The sausages can be cooked in six to eight minutes, forming a golden brown crust and releasing their fats and juices with a ‘premium, indulgent feel,’ Juicy Marbles said. The product is launching on Ocado today (31 July 2026) in packs of six, priced at £4.09 per pack.