Upcycling has emerged as a golden opportunity for food and beverage manufacturers to embrace circular economy principles, as reducing waste and minimising environmental footprints remain high priorities. In the plant-based sector, where sustainability credentials are under close scrutiny, this planet-friendly approach is helping deliver cleaner, greener ingredients. Here, we take a look at some of the start-ups making waves in this space. Upcycled Plant Power Based in Shropshire, UK, food-tech start-up Upcycled Plant Power (UPP) creates sustainable protein products from previously wasted broccoli crops. The company’s solutions – Prota, a protein ingredient, and Fiba, a fibre ingredient – are plant-based and free from common allergens. Applications range from meat substitute products to soups and sauces, baked goods and pet food. Its system uses automated broccoli harvesting to transform 70% of the plant – normally discarded – into high-value ingredients, helping manufacturers reduce their carbon footprint and support UK food security goals. UPP’s self-powered robotic harvesting system, Harvesta, identifies market-ready broccoli heads in real time. It was recently trialled in Lincolnshire and Scotland, successfully enabling the harvest of three rows simultaneously at up to 5km per hour. This method aims to transform the harvest economics of a crop that is typically picked manually, while accelerating the supply of side-stream materials UPP uses in its patent-filed ingredient production process. Recently, it secured £3.5 million in funding to support the scaling of its technology, as well as the launch of its ingredients on the UK market. Picture above: © Upcycled Plant Power Green Spot Technologies French start-up Green Spot Technologies is developing Milatea, a range of fermented ingredients made from food industry side-streams. Operating from its facility in Carpentras, France, the company upcycles various plant-based byproducts into premium ingredients to align with a circular and low-carbon food system. These ingredients are designed for bakers, pastry chefs and chocolatiers. Side-streams used include pulps, skins and seeds from fruits, vegetables and legumes, such as apples, fava beans and grapes, as well as cereals and grains. Green Spot noted that while the pulps, skins and seeds are often the most nutrient-rich parts of fruits and vegetables, they can be difficult to digest and are sometimes associated with high sugar content and acidity. The company’s patented fermentation technology aims to unlock the value of these components, which have historically been underutilised in food and beverage manufacturing. Green Spot partners with businesses such as breweries and wineries to source byproducts like spent grains, grape skins and apple pomace. Using a non-GMO fermentation culture, sugars and anti-nutritional factors are consumed while protein quality and taste are enhanced, resulting in a nutritious powdered ingredient with functional benefits. Green Spot recently raised €5 million in funding, which will support plans to increase production capacity tenfold, from 100 to 1,000 tonnes per year. Oishii US-based vertical farming company Oishii has unveiled a limited-edition artisanal jam collection made using upcycled premium strawberries. Marking the company’s debut in the gourmet pantry category and its first expansion beyond fresh produce, the range aims to reduce food waste by upcycling imperfect or surplus strawberries grown in Oishii’s vertical farms. Oishii co-founder and CEO, Hiroki Koga, said the collection reflects “exceptional taste” and the Japanese concept of ichigo ichie – the idea of “treasuring fleeting moments”. Koga stated: “These jams are a true celebration of the unique flavours I grew up with in Japan and a reflection of our mission to bring innovative, elevated culinary experiences to US consumers”. The Daifuku-Inspired Strawberry Spread blends Oishii strawberries with koshian red bean paste, drawing inspiration from traditional Japanese mochi desserts. Meanwhile, the Strawberry Yuzu Preserves, developed with Shimano, combine strawberries and Japanese yuzu citrus for a bright, tangy flavour. This upcycling initiative follows the launch of Oishii’s Wabi-sabi Berries in early 2025, as part of the company’s mission to reduce food waste. They are smaller berries, picked at peak ripeness regardless of size, launched in partnership with grocery delivery service Misfits Market. Mottainai Food Tech Mottainai Food Tech is a Singapore-based start-up transforming food waste into novel alternative protein ingredients. Its pilot-scale manufacturing facility and R&D lab, opened in 2025, is claimed to be the first of its kind in Southeast Asia. It is dedicated to solid-state fermentation of upcycled plant-based proteins. The site is designed to upcycle approximately 100 tonnes of food manufacturing byproducts annually at full capacity. These include okara, a soya-based pulp commonly discarded after tofu and soya milk production. The company said its pilot-scale operation alone could address around 1% of Singapore’s okara waste. In 2024, the country recycled roughly 138,000 tonnes, or 18%, of total food waste, much of which would otherwise be incinerated or landfilled. Mottainai aims to build momentum behind Singapore’s national sustainability goals while unlocking new pathways for food innovation. Mottainai’s flagship fermented plant-based protein, Jiro Meat, is a meat alternative created using okara byproducts fed to microorganisms during solid-state fermentation. The ingredient is high in fibre and low in saturated fat. The company is also innovating in upcycled functional beverages, producing a kombucha called ReLeaf made from spent tea leaves. Fungu’it French start-up Fungu’it creates natural flavourings made from agricultural byproducts, targeting growing demand for sustainable and natural ingredient solutions. Based in Dijon, France, the company uses solid state fermentation to convert materials like flaxseed press cake, sunflower residues and legumes into natural flavourings. Its approach centres on resource efficiency, with claims of reduced water and energy use compared with traditional production methods. Fungu’it’s portfolio includes a meaty umami flavouring for plant-based foods, alongside a chocolate alternative capable of replacing up to 25% of cocoa in formulations. This supports circular economy practices while also addressing broader food security ambitions, easing pressure on tropical ingredients as the industry grapples with volatility across cocoa supply chains and other vulnerable raw commodities. Last summer, the company secured €4 million in funding to scale up production of its solutions. The investment is being used to support the construction of an industrial pilot plant, alongside securing patents, expanding its ingredient portfolio and growing its sales team, with a particular focus on the plant-based food category. Anas Erridaoui, CEO and co-founder of Fungu’it, said: “Our technology revolutionises the creation of natural, sustainable and high-performance flavourings, while upcycling often wasted byproducts. This circular, innovative approach is established as a key driver of transformation for the agro-food sector, moving towards a healthy, long-lasting and affordable diet.” MaGie Creations Dutch food-tech company MaGie Creations has unveiled what it describes as a world-first: an emulsifier made from upcycled brewer’s grain. The company collaborates with breweries to collect byproducts from the beer industry, transforming this waste into sustainable, clean label food ingredients. Brewer’s grain accounts for up to 85% of brewing byproducts, and is often discarded or used as animal feed. MaGie’s technology converts this nutrient-rich byproduct, a source of protein and fibre, into scalable, food-grade ingredients. Its flagship emulsifier, PowerBond, offers a more natural alternative to synthetic emulsifiers, catering to consumers seeking less artificial ingredients amid growing awareness of ultra-processed foods. The solution is suitable for use across wide-ranging applications, including meat alternatives and baked goods. Ellen van der Starre, product development lead at MaGie, said: “We need comprehensive, systemic solutions that begin with reimagining food production. By thoroughly studying brewer’s grain, we uncovered the inherent functional properties embedded within this valuable biomass – enabling us to create PowerBond, an emulsifier that requires minimal processing of the raw material only, whilst avoiding the creation of new residue streams.”

British crisp producer Fairfields Farm Crisps is introducing a limited-edition Cajun Barbecue flavour, landing in June 2026. The crisps offer a ‘rich, smoky taste profile and bold twist’ on the brand’s classic crisp portfolio, while introducing Fairfields’ first-ever ridge-cut crisp, designed for ‘maximum crunch and flavour.’ Inspired by classic barbecue cooking, the recipe blends smoky, savoury depth with a subtle sweetness and warming Cajun spice kick. Notes of paprika, garlic, onion and black pepper are balanced with gentle Cajun heat and a tangy tomato barbecue twist with a peppery finish. Like all crisps in Fairfields’ range, they are vegan-friendly and gluten-free. The company also champions a sustainable approach, growing its own potatoes and then seasoning, cooking and packing all its crisps on-site. This farm-to-bag process enables the team to oversee production at every stage, aiming to ensure consistent high quality. The new flavour was selected with help from the brand’s Secret Crisp Committee, a panel of ‘crisp enthusiasts’ recruited from across the UK earlier this year. Successful applicants taste-tested a shortlist of unreleased flavours, sharing feedback on each and casting their vote, with the Cajun Barbecue flavour emerging as a ‘clear favourite.’ Robert and Laura Strathern, co-founders of Fairfields Farm, commented: “Our new Cajun Barbecue flavour is all about bold, layered taste, combining smoky barbecue richness with a warming Cajun spice blend. Launching it as our first ever ridge-cut crisp makes it even more exciting, as the deeper cut really holds the flavour and delivers an even bigger crunch.” The seasonal flavour will launch in 150g sharing packs, described as ideal for summer sharing occasions such as barbecues and picnics. It will be available through wholesalers, select retailers and online for a limited time.

Green Boy Group has led an early-stage investment in Fudi Protein, a US-based start-up producing alt-protein ingredients from alfalfa. Founded in 2025, Fudi Protein is led by Udi Lazimy, who brings over 25 years of experience in alternative proteins and agri-food systems. The company extracts RuBisCO (Ribulose-1,5-bisphosphate carboxylase/oxygenase), the protein found in alfalfa leaves, through a proprietary method designed to enable economically viable and sustainable protein production. RuBisCO offers a near-complete PDCAAS score (up to 1.0), a neutral colour and taste, and strong functionality across applications including dairy alternatives, protein beverages and egg replacers. Several other start-ups across the globe are innovating with RuBisCO protein, the world’s most abundant natural protein found in green leaves, including New Zealand’s Leaft Foods, US-based Plantible Foods and the Netherlands’ Rubisco Foods. By harvesting and processing alfalfa near its fields, Fudi is able to return its high-value alfalfa byproduct to local farmers. Green Boy, founded in 2016, operates from offices in the US, the Netherlands, Hong Kong and Sydney. It is a global B2B ingredients supplier, with a focus on plant-based, non-GMO and organic ingredients. Green Boy praised Fudi’s sustainable approach and noted that its localised and mobile processing model differentiates the company those focusing on from traditional protein crops such as yellow peas or rice, where byproducts like starches and fibres must be sold at specific price points to maintain profitability. Peter van Dikjen, co-founder and owner of Green Boy Group, said: “RuBisCO protein is the holy grail amongst the proteins and enters the market at a time when consumer interest in protein is skyrocketing, driven in large part by the rise of GLP-1 users whose diets are shifting toward higher protein and fibre intake”. He added: “A complete and sustainable RuBisCO protein that can rival dairy and animal proteins in both price and functionality would be a game-changer”. Frederik Otten, co-founder and owner of Green Boy Group, said that the innovation fits within the company’s long-term strategy and global distribution portfolio as it moves toward B2B commercialisation. “We look forward to supporting Udi and his team through our resources, market knowledge and international network,” he added.

Beyond Meat, otherwise known as Beyond The Plant Protein Company, has announced the US roll-out of a new buffalo sauce-flavoured Beyond Chicken Pieces variant. The new variety, launching into over 2,000 Kroger stores, follows the launch of Beyond’s Chicken Pieces. Original at major retailers with a revamped, clean-label recipe last year. According to Beyond, the Spicy Buffalo Pieces offer the same taste and nutritional profile as the Original product, with the spicy flavour of cayenne pepper-based buffalo sauce. The pieces contain 21g of plant-based protein and 130 calories per serving, with just 0.5g of saturated fat from avocado oil. Both varieties are made with Non-GMO Project-standard ingredients, Beyond confirmed, as well as being the first plant-based chicken alternatives to be certified by the Clean Label Project. They are pre-cut and can be cooked from frozen, designed for convenient addition to a wide range of dishes including stir-fries, salads, pastas, tacos, wraps and bowls. Ethan Brown, founder and CEO of Beyond Meat, said: “The introduction of Beyond Chicken Pieces Spicy Buffalo at Kroger stores nationwide marks an exciting expansion of our chicken portfolio”. He added: “The product is the latest output of our strategy to provide consumers with an industry-leading portfolio of clean and delicious offerings”.

According to reporting by the Financial Times, global private equity company KKR is exploring a sale of its Flora Food Group business, with a potential valuation of up to $10 billion. Citing a source close to the sale process, FT reported that the US-headquartered capital firm is currently working with investment bankers on the potential divestment. KKR acquired Flora Food Group (formerly Upfield) from Unilever in 2017, in a deal worth €6.8 billion. Previously Unilever’s spreads business, Flora focuses predominantly on dairy alternatives, particularly plant-based margarines. Its portfolio includes a range of household names including Flora, Becel, I Can’t Believe It’s Not Butter! and Bertolli. The Dutch company changed its name to Flora Food Group in 2024 to reflect its ‘evolved purpose,’ aligning with a shift back to being a fully plant-based brand following the removal of dairy ingredients from its Flora Buttery product. However, according to the FT report, the company is adding dairy ingredients back into some products following a consumer shift back toward traditional butter and high-protein dairy, with sales of plant-based spreads dropping by 10% in 2025 according to the Good Food Institute. Flora Food Group is an international leader in the plant-based spreads category, as well as in cream and non-dairy cheese products under brands such as Elmlea and Violife. It operates in around 100 countries, with its global headquarters based in Amsterdam, the Netherlands. In March this year, the company announced the sale of its Latin American operations to Alicorp, a major F&B player across South America with headquarters in Peru. FoodBev Media has reached out to Flora Food Group and KKR for comment on the reports. Top image: © Flora Food Group

Döhler has reached an agreement to acquire the remaining shares in British flavour house Treatt for £183 million, taking full ownership of the company. The agreement was announced today (29 April 2026) following a previously established ‘relationship agreement’ between the two businesses in January. German ingredients manufacturer Döhler already held a 28% stake in the flavour house, increased from 10% in late 2025. Under the terms of the acquisition, Treatt’s shareholders will be entitled to receive 305p per share in cash. The deal represents a 47% premium on the closing price of 206p per share on 28 April, and 17% on a previous takeover offer made by UK flavour manufacturer Natara, which was rejected following an initial agreement in September 2025. Döhler said that while it remains supportive of Treatt’s turnaround efforts, including measures to stabilise operations following a turbulent period, it believes that public markets’ focus on short-term performance will prevent Treatt from gaining the necessary support required to deliver its strategy. The company added that it believes it is the ‘right partner to unlock the full extent of Treatt’s potential,’ noting that its support and distribution capabilities will deliver a flexible platform to accelerate growth in a privately-owned setting. Synergies expected from the acquisition include enhanced innovation capabilities, broader global reach and long-term investment stability, driven by the companies’ complementary portfolios and geographic activities, including a strong footprint in the US. Treatt has a longstanding history in the flavour and fragrance industry, established in 1886 and headquartered in Suffolk, UK, with additional operations in the US and China. Its flavour expertise spans fruits, spices, botanicals and more, offering solutions such as extracts and oils for use across a wide range of product applications. This complements Döhler’s portfolio of ingredient offerings including taste modulation and sweetening solutions, natural colours, natural flavours, functional ingredients and more. The company is headquartered in Darmstadt, with over 50 production sites worldwide. Vijay Thakrar, chair of Treatt, said: “The board believes that the proposed acquisition by Döhler represents a positive outcome for Treatt shareholders, providing the certainty of a cash exit for shareholders at an attractive value. It also provides enhanced long-term support for Treatt within a larger strategic platform with access to significant resources.” He added: “The combination of Treatt’s technical expertise and innovation capabilities with Döhler’s established ingredients platforms and international distribution network creates a strong foundation for future growth within an ownership structure with family culture and long-term investment at its core”. Martin Tolksdorf, chief marketing officer at Döhler, said: ““The Döhler Group has long admired Treatt as a high-quality business with a rich heritage of product excellence, strong customer relationships and a deep-rooted culture of innovation. Having worked closely with Treatt over many years as a strategic supplier and customer, we are excited at the prospect of expanding our partnership with Treatt.” The deal is subject to shareholder and regulatory approvals, and is expected to be completed in Q3 2026, subject to these conditions.

UK-based brand Plenish has added two new products to its functional shots portfolio, targeting digestive health and nutrient intake. The launches include a Fibre shot, made with cold-pressed ginger, lime and mint, and an Ultra Turmeric variant featuring a double-sourced turmeric blend. The Fibre shot delivers 5g of fibre per 60ml serving, equivalent to 16% of the recommended daily intake. The launch targets a widely cited gap in UK diets, with most consumers falling short of the 30g daily fibre recommendation. Plenish said the product is designed to offer a manageable way to increase intake, aligning with growing trends around “fibre-maxxing” and “fibre-layering”. The Ultra Turmeric shot contains 29g of cold-pressed turmeric and provides 100% of the recommended daily intake of vitamin B12, alongside 15% of iron. It is available in both 60ml single shots and a larger 420ml “dosing bottle” format, which the company positions as suitable for regular consumption as part of a daily routine. Both new products are offered in Plenish’s dosing bottle format, allowing consumers to portion servings over time, alongside single-shot options for on-the-go use. Russell Goldman, managing director of Breakthrough Brands at Carlsberg Britvic, the parent company of Plenish, said: “At Plenish, we’re uniquely positioned to continue to drive category growth through innovation, and responding to consumer demand for effective functional products which consumers can fit into their everyday routines". "The launch of Fibre Shots responds to a real consumer challenge of not getting enough fibre and will help consumers meet their daily fibre goals. We also want to ensure we are continuing to cater for the consumer that wants even more out of their wellness habits, and Ultra Turmeric provides a powerful hit of active ingredients, minerals and vitamins to aid recovery and offer support for everyday health goals.” The new products is available Sainsbury's stores nationwide, online and via the brand’s direct-to-consumer platform.

Food-tech company Pentasweet has laid the foundations for its brazzein sweet protein factory in Vilnius, Lithuania, backed by €65 million investment. The major national investment project has entered its next phase with a symbolic capsule placed into the foundations of the future factory’s site. The facility is expected to begin operations in the first half of 2027. Covering more than 8,000 square metres on a 1.2-hectare site, the factory will become Europe’s first dedicated production centre for brazzein, according to Pentasweet. Brazzein is a sweet protein that is 1,500 times sweeter than sugar, offering opportunities for the food industry to reduce sugar content without compromising taste or functionality. Due to its molecular properties as a pure protein, it does not negatively affect the human microbiota or cause blood glucose spikes. Pentasweet’s technology enables production of brazzein via precision fermentation, eliminating reliance on scarce natural resources – brazzein is naturally derived from a fruit growing in Central and West Africa. The process also enables further efficient use of raw materials, with resulting side streams to be directed toward energy generation such as biofuel production. Lithuania’s Ministry of Economy and Innovation has granted Pentasweet the status of major investment project due to its contribution to the development of innovation in the country. The plant is expected to strengthen Lithuania’s position in life sciences, and open export opportunities to international markets. Lithuania’s Prime Minister, Inga Ruginienė, said: “The Pentasweet factory is the first brazzein production center of its kind in Europe, demonstrating that Lithuania can be among global leaders in life sciences. This is a meaningful investment not only in the economy but also in people’s health.” Most processes at the factory will be automated and around 30 new highly qualified jobs will be created, from biotechnologists to automation specialists. The project is partially financed through a loan from the National Development Bank ILTE.

GNT has opened a new sales and application centre in Shanghai, aiming to help manufacturers in China meet growing demand for foods made with plant-based colours. The new application laboratory will enable GNT to offer Chinese customers faster, tailored application support. It will host customer training sessions and workshops, alongside services including concept innovation, formulation support and stability testing. GNT offers a wide range of colour concentrates under its plant-based Exberry brand in China. These solutions are made from non-GMO fruits, vegetables and other plant ingredients, using physical processing methods and water. Available in hundreds of shades, they are designed to help food and beverage manufacturers achieve vibrant, stable shades across 'almost any' application. Under China’s new official industry standard, these concentrates are classified as ‘Colouring Foods’ and qualify for clean-label declarations such as ‘carrot colouring ingredient’. Andreas Thiede, general manager APAC at GNT Group, said: “Together, this office and application lab demonstrate our commitment and long-term strategic growth ambition in China”. He added: “China is a dynamic market, with strong momentum behind natural and clean-label food and beverage products. Customers here move fast – and they expect partners to be able to move with them. Now, with a local team in place, we can support this growth with faster decisions, closer collaboration and tailored solutions.”

UK plant-based food brand Gosh! has unveiled a new range of vegetable croquettes, responding to demand for at-home premium sharing occasions. Gosh! said the new range is the ‘first of its kind’ for the brand, made with ‘high-end’ ingredients while retaining Gosh!’s veg-led, clean label focus. Each pack is paired with a dip designed to complement the flavours of the croquettes, which tap into the growing global-inspired trend, and simplify hosting for consumers. The Bengali-inspired Beetroot Croquettes with a Mango and Nigella Seeds Chutney create a ‘soft warmth’ boosted by the sweet chutney, while the Italian-inspired Cannellini Bean & Mozzarella Croquettes with a Balsamic and Tomato Dip contain a dairy-free, mozzarella-style cheese. Caroline Hughes, marketing director at Gosh!, said: “With more people choosing to entertain at home amid ongoing cost-of-living pressures, we saw a clear opportunity to offer something special with our premium, all-natural and plant-based croquettes”. She added: “They deliver on every front: a chef-inspired fusion of elevated flavours from India and Italy, designed for a standout at-home sharing occasion. They feel indulgent, yet remain veg-powered and thoughtfully made, so people can enjoy a treat without compromise.” The new croquettes will be available first in Morrisons stores nationwide from 24 May, priced at an RRP of £3.50.

Glebe Farm Foods has invested in a new on-site paper packaging machine, marking a positive step in its long-term ambition to explore more sustainable packaging options. The gluten-free oat-based F&B manufacturer received partial funding for the machine from the Huntingdonshire District Council's Rural England Prosperity Fund (REPF). The REPF was a grant scheme for small rural businesses and community projects, supporting investment in equipment, buildings and facilities to help strengthen the local economy. Glebe Farm Foods has now activated the new machine, with the company’s flagship PureOaty porridge oats being the first to undergo a paper packaging trial. The product is now available in responsibly sourced, recyclable paper bags as well as the original packaging. The paper packaging is 100% recyclable and clearly signposted as so on-pack, encouraging consumers to dispose of responsibly with ease. Glebe Farm said the move reflects both evolving consumer expectations and the company’s ongoing commitment to more sustainable packaging production. The company grows and mills its own oats or sources from farmers within a 70-mile radius, and packages everything on-site to ensure each product can be traced from field to shelf. With paper packaging now part of the on-site operations, the company said it could offer this capability to other brands looking to transition to more sustainable formats, without the need to invest in their own machinery. This investment is among several sustainability initiatives underway at the company’s production site. The company’s entire manufacturing process is powered by renewable energy, including the introduction of three biomass boilers fuelled by byproducts from oat milling. Solar capacity has also been expanded with an additional 467kw of roof-mounted panels installed. Philip Rayner, MD and co-founder of Glebe Farm Foods, said: “We're always looking for ways to be more sustainable as a food and drink manufacturer, and moving to paper packaging is an important step for us”. “Today's shoppers are making more conscious choices, actively seeking out recyclable packaging and moving away from brands that rely on unnecessary plastic – a move which we are delighted to see. But we truly believe new paper packaging isn't just good for business; it's the right thing to do for our customers and the planet.”

The alternative proteins market – encompassing cultivated meat, plant-based and fermented proteins – was projected to be worth over $20 billion in 2025. Many of these products, excluding cell-based meat and dairy, are made with no animal involvement, broadening the vegan food sector and offering innovative ways for conscious consumers to meet their nutrition needs. Here, we examine some of the animal-free alt-proteins poised for growth this year. Sunflower Last year saw the rise of sunflower seed protein, with several manufacturers turning to this plant-based source. While sunflower seeds have been consumed for centuries, sunflower protein isolate is considered a novel food in some regions, including the EU regulatory approval. Food ingredient and processing specialists Tetra Pak and Burcon both launched sunflower protein solutions in 2025. Meanwhile, German food brand Sunflower Family made its debut in the UK with a new line of clean label meat alternatives made entirely from sunflower protein. “The plant-based food and beverage market is expected to triple by 2033,” said Ida Svensson, director of portfolio and capabilities for food solutions at Tetra Pak. “With 74% of consumers now actively looking for products with health claims, producers are seeking protein ingredients that offer strong nutrition and can be easily integrated into existing recipes and production lines.” “Sunflower protein meets this demand, with a high protein content – up to 50% – alongside a naturally rich nutritional profile. It can be adopted with only minimal investment and only minor adjustments to existing equipment.” Svensson highlighted sunflower protein’s ease of use as one of its key benefits. “While many plant-based ingredients are limited by challenges around flavour, colour and texture, sunflower protein offers a naturally fine texture, neutral colour and taste, with a subtle nutty note,” she said. This versatility allows its use in a wide range of applications, including RTD protein shakes, iced coffees, yogurt alternatives and more. “It can also be incorporated into dairy to create hybrid formulations with added protein and fibre, without disrupting flavour or texture,” she noted. “Additionally, in many formulations, sunflower protein can enhance mouthfeel without overpowering other flavours, helping brands deliver products that are nutritious, tasty and enjoyable to eat.” Mycoprotein Fungi-based proteins have surged in popularity over the last decade. Mycelium’s filamentous structure lets producers mimic the fibrous texture of traditional meat, driving its rise in the alternative meat market. UK brand Quorn pioneered mycoprotein in this space, launching its first product made from the Fusarium venenatum strain in the late 1980s. Now, applications using different strains are expanding into new arenas. Dutch start-up The Protein Brewery is targeting the active nutrition segment with its fungi based ingredient. Thanks to mycoprotein’s versatility, low environmental footprint and nutrient-rich composition, the company believes it could power a new generation of complete nutrition products for an ageing population. Thijs Bosch, CEO of The Protein Brewery, said: “Today, scientists have described around 150,000 species of fungi, but conservative estimates suggest that 1.5 million species exist. 90% of species are yet to be uncovered and potentially utilised for food ingredients, supplements and pharmaceuticals.” He explained that, compared to soya or pea protein, the company’s Fermotein ingredient – produced by cultivating the mycelium of Rhizomucor pusillus as a food-grade biomass – delivers a more complete nutritional profile, with 50% protein (PDCAAS score of 1) and 30% fibre by composition. The fungi strain can also feed on a variety of agricultural byproducts, allowing the company to incorporate waste streams, such as carrot tops, into the manufacturing process as part of a circular approach. “Notably, certain bioactive nutrients contributing to immune function and bone health are only found in fungi and not plants,” Bosch added. While applications span dairy alternatives, bakery, snacks and confectionery, the near-term focus is on active nutrition products, such as ready-to-mix powders and supplements. “The segments we aim to serve are longevity, gut health, weight management and performance,” said Bosch. “GLP-1 agonists have taken the market by storm and will only become more widespread with government support, such as the pending US pilot to make Medicare and Medicaid dollars available for weight loss.” © The Protein Brewery The fungal strain used in mycoprotein solutions determines whether novel food approvals are required. For example, Fusarium venenatum already benefits from approval in many countries due to its established commercial history. Other strains, such as The Protein Brewery’s Rhizomucor pusillus, must undergo regulatory approval in different regions before commercial use. The Protein Brewery has recently celebrated several regulatory milestones. The company is currently on track for final authorisation and EU market entry following a positive opinion from the European Food Safety Authority. It obtained self-GRAS (Generally Recognized as Safe) status in the US in 2021, and expects a further ‘no questions letter’ from the Food and Drug Administration in 2026. The ingredient already gained approval in Singapore in 2024. Chickpea Chickpeas continue to enjoy strong consumer appeal, thanks to positive perceptions and a lower allergenic profile compared with soya. Their popularity has grown in recent years, with start-ups such as the UK’s Bold Bean Co leading the charge. Since launching its range of premium jarred beans in 2021, the company has championed chickpeas as a familiar, natural source of plant protein at a time when minimally processed options are increasingly winning over consumers. For those seeking soy-free options, chickpeas have proven to be an adaptable and multifunctional protein source, finding their way into a wide range of products – from dairy free yogurt and ice cream to savoury snacks and spreads. Christina Hammerschmid, CEO of Omami – a German brand producing chickpea-based tofu rather than soy – noted a “distinct and steadily increasing” interest in chickpea protein in recent years, as consumers look for greater diversity in the plant-based market. “Chickpeas benefit enormously from this shift: they have a very positive image, are well-tolerated, mild in flavour, and widely known through products like hummus and falafel,” she commented. © Omami While lower in protein than soya, chickpeas remain an attractive option nutritionally due to their fibre, iron and zinc content. Their tolerability further strengthens their position as a contender in the plant-based protein category. “Working with chickpeas definitely comes with challenges,” Hammerschmid acknowledged. “Available chickpea varieties are not yet as selectively cultivated or extensively researched as soy. We therefore work closely with our farming partners, because only certain varieties are suitable for producing plant-based ‘chickpea milk’ and tofu derived from it. Soil quality and maturity levels, such as sunlight exposure, play a decisive role in consistency and yield.” Chickpeas are considered a highly sustainable crop thanks to their ability to fix nitrogen from the air, enriching the soil and reducing reliance on synthetic fertilisers, while supporting future crop growth. UK researchers are currently developing more climate-resilient varieties, aiming to strengthen food security and diversify sustainable crops grown in the country. Grains Grain-based proteins are gaining momentum, with rice protein already well-established in meat alternatives, beverages and sports nutrition products. Several of Beyond Meat’s core products use rice protein in blends with pea and other ingredients to enhance their amino acid profile, while sports nutrition brands like Pulsin and Bulk offer rice-based protein powders as plant-based alternatives to whey. Wheat protein remains a staple in the category as well. Seitan, made from wheat gluten and originating in China, has been enjoyed for centuries and is widely used as a meat substitute in diverse dishes. An emerging option for boosting protein in the savoury snacks and bakery category is barley protein – a particularly sustainable choice for European consumers, where barley is one of the region’s most abundant crops. Declan Rooney, business development director at Irish barley protein producer ClonBio Foods, said: “Barley protein and grain-based proteins are poised for significant growth over the next decade”. “We expect to see increased innovation in functional applications beyond simple fortification, such as texture enhancement, clean label binding and hybrid formulations that pair barley with pulse proteins for optimised amino acid profiles.” Rooney noted that barley’s mild, cereal-like taste and naturally light brown colour make it ideally suited for protein fortification in foods like breads, crackers, cereals and bars, without the beany or earthy off-notes commonly associated with alternatives like pea and soya. The company’s ingredient, PurusPro, contains over 60% protein and more than 15% dietary fibre, with an amino acid digestibility score of around 92%. Beyond boosting protein, it offers a range of functional benefits, helping to maintain a uniform crumb texture, imparting rich cereal notes to baked goods and naturally enhancing colour. Rooney pointed out that, due to its brown colour, barley protein is less suitable for lighter baked goods, dairy alternatives or beverages where a whiter appearance is desired. Its low solubility also makes it unsuitable for clear drinks or high-moisture beverage applications. “Its strength is in doughs, batters and extruded systems where a structured, insoluble protein-fibre matrix is an advantage,” he added. Sweet proteins Though primarily a sugar reduction tool rather than a protein source (given their use in very small quantities), sweet proteins have emerged as an exciting segment of the fermented proteins market. Sweet proteins such as brazzein and monellin, naturally found in certain tropical fruits, are increasingly being used as an alternative to sugar, delivering intense sweetness without the associated calorie load or blood sugar impact. Advances in precision fermentation now allow these proteins to be produced at scale, enabling a more sustainable supply that does not rely on sourcing rare fruits. Companies like Oobli and Sweegen are at the forefront of sweet protein development, working with F&B producers to support their sugar reduction goals. Daria Nalewajek, innovation director of EMEA for Sweegen’s global sweetener platform, said: “As consumers look for natural, zero-calorie sweetness without off-notes, and become more open to biotech and precision-fermented ingredients, sweet proteins fit perfectly at the intersection of health, taste and modern food innovation”. Sweegen’s Ultratia Brazzein is a high-potency solution that can act as both a sweetener and a flavour modulator, able to soften bitterness, acidity and plant-based off-notes, all at extremely low use levels. “Cost-in-use parity or near-parity with alternative sweeteners is [Sweegen’s] future goal,” Nalewajek said. “We are working towards larger-scale, consistent manufacturing to supply global F&B market demand.” Top image: © Omami