UK plant-based nutrition brand Huel has entered the instant noodle category with a new functional ramen line, aiming to ‘disrupt’ a category it says ‘hasn’t innovated in a generation’. The brand, known for its range of ‘nutritionally complete’ meal solutions, said the instant noodle aisle has long been synonymous with ‘cheap carbs and empty calories’. Its latest innovation aims to bring a better-for-you innovation to the category, delivering the same convenience while boosting nutritional credentials. Huel Ramen is available in two options – Black Edition and Lite – similarly to the offerings in the brand’s RTD range. Black Edition is positioned as the high-protein offering, offering 40g of plant-based protein per meal alongside 26 vitamins and minerals, including magnesium and vitamin B12. It is also high in fibre and each product provides around 350 calories per pot. Four flavours are available in the line: Katsu Curry Noodles, Asian-Style Beef Flavour, Spicy Korean Noodles, and Classic ‘Chicken’ Flavour. Lite Ramen, meanwhile, contains less calories – under 230 per pot – and offers 25g of plant-based protein. The Lite edition also includes a blend of 26 vitamins and minerals, including biotin and zinc for healthy hair, skin and nails. It is available in Classic ‘Chicken’ Flavour, Sweet Chilli Noodles, Spicy Thai Noodles, and Katsu Curry Noodles. Both varieties contain iron for cognitive function and to reduce fatigue, as well as vitamins C and D to support immune system function. The products launched in Tesco stores across the UK from 10 June 2026, and will also be available via Huel’s website in the UK and EU from July. Nat Stanton, UK sales director for Huel, said: “As of last month Huel hit £100 million RSV in UK retail – for only being in retail for six short years, this is a really exciting milestone. But what excites me more is what comes next.” “The launch of Huel Ramen into Tesco takes us into convenient meals, which is one of the biggest categories in the UK food, and one that's never had a genuinely nutritious option. That changes with our launch. We’re excited to roll this out to more of our customers over the coming months.” Established in 2015, Huel was acquired by F&B giant Danone in March this year, a deal reportedly worth €1 billion.

New Zealand-based Leaft Foods has received an investment from Japanese dairy group Lacto Japan, supporting the commercialisation of protein products made from its leaf protein ingredient. The food-tech start-up has developed a proprietary technology that directly extracts protein from alfalfa leaves. Its solution is based on Rubisco protein, widely found in chloroplast-containing plants, and aims to provide a sustainable protein source that utilises resources found abundantly in nature. Leaft’s product portfolio includes Leaft Blade, a ready-to-drink functional performance drink designed for athletes and health-conscious consumers. It also offers a Rubisco protein isolate solution, designed to boost the nutrition of alt-dairy products and suitable for use as an egg alternative. The Rubisco protein offers a good balance of essential amino acids, comparable to whey protein, and offers a differentiated solution in the alt-protein market due to its rapid absorption in the body. The recent investment from Lacto Japan aims to support the development of a production and sales network for Rubisco protein, expanding its business in the Japanese market and strengthening the two companies’ existing collaboration. A partnership between Leaft and Lacto Japan was already announced last year, with th two businesses now focusing on expanding opportunities to provide healthy and sustainable protein solutions. Lacto said it has strengthened its expertise in functional nutrition ingredients in recent years, aligned with growing consumer health consciousness.

A new protein powder, containing Solar Foods’ Solein ‘air protein’ ingredient, is launching in the US under Ambrosia Collective’s brand Planta. The ready-to-mix powder, launching in a Salted Caramel Cold Brew flavour, contains 20g of protein per serving with zero sugar. It is initially launching online and via Amazon, with a nationwide roll-out later this summer following its test launch. Solein, developed by Finnish food-tech start-up Solar Foods, is a versatile and novel ‘air protein’ ingredient developed through a unique fermentation process. A microbe found in Finnish nature is grown in a fermenter using carbon dioxide and electricity, resulting in a unique and nutritionally rich protein for use across ‘virtually any’ food application. The ingredient can be used as a fortifier to complement the nutritional profile of a wide range of foods and beverages, bringing a source of protein as well as iron, fibre and B vitamins. Additionally, it can bring technical functionalities to F&B products. Ambrosia’s ready-to-mix protein powder is the first product made with Solein that is available to US consumers and is the first Solein-powered protein powder available anywhere worldwide. Ambrosia, a sports nutrition and health supplement company, produces performance-focused and vegan-friendly products for active lifestyles. The company’s co-founder, Sean Torbati, commented on the launch: “We are very proud to be working with Solar Foods to incorporate Solein into our Planta formula and to bring this innovation to consumers through Planta”. “It is going to be the biggest innovation in the protein space in the last decade, and we look so forward to continuing this process of developing new flavours with Solein.” Godert Zijlstra, chief commercial and product officer at Solar Foods, said: “Solein offers a completely new harvest for humankind: it’s an ingredient unlike anything seen before, and we are delighted that consumers in the United States will now be able to experience it”. “We are also very excited about how Ambrosia Collective has incorporated Solein into its Planta product line and brought it to market at remarkable speed, demonstrating a rapid and effective integration of Solein into a finished consumer product. While product development timelines vary across companies, we continue to work closely with our customers to support their product development efforts to bring more Solein-powered products to consumers.” Solar Foods is commercialising Solein in the US, focusing initially on the health and performance nutrition market. Products made with Solein have already launched successfully in Singapore. “Solein excels as an ingredient in the health and performance nutrition category. The size of the market in the United States alone is approximately $10 billion, and ready-to-mix protein powders are a major sub-category in the protein space, with ever growing consumer demand driven, among other things, by the health trend,” Zijlstra said.

New analysis of Circana data, by Good Food Institute (GFI) Europe, shows that improvements in affordability and taste boosted the sales volume of plant-based foods in four of the continent’s leading markets in 2025. Across France, Germany, Italy, the Netherlands, Spain and the UK, plant-based options typically remained more expensive per kg than their animal-based equivalents – however, the price gap narrowed last year. This was linked to growing sales volumes for plant-based foods in most cases. Across categories, total sales volume grew in France, Germany, Italy and Spain in 2025, while the Netherlands and the UK saw slight declines. GFI pointed out that the data shows affordability is important in shaping sales performance. In Italy, plant-based meat and milk recorded sales growth while average prices declined slightly. In France, plant-based meat prices dropped and sales volume increased by almost 17%. And in Spain, non-dairy milk is the plant-based category with the smallest price gap, while remaining the largest and most successful category within plant-based more broadly – it accounts for more than one in ten litres of milk sold in Spanish retailers. The data also shows sales volumes of tofu, tempeh and seitan grew by almost 30% in both Germany and the Netherlands in 2025, aligning with consumer demand for minimally processed plant-based foods. However, people across all six countries purchased significantly more plant-based meat than tofu, tempeh and seitan combined. This highlights that price alone does not guarantee success – products that replicate the taste, texture or format of traditional meat were found to be reaching a wider audience. Performance and price parity in alt-milk Data from the UK further backs up the importance of these sensory qualities, with oat and barista-style milk alternatives performing well in 2025 as consumers seek high-quality taste and performance. Barista-style products now make up a fifth of the range in several markets, the research shows. Plant-based milk remains the most mature category across all six countries, now accounting for between 7-10% of all milk sold in Germany, Italy, Spain and the Netherlands. Almost half of households in Spain, and 38% of households in Germany, purchased plant-based milk in 2025. Retailer investment in private-label products has helped lower prices – in Germany, for example, private-label plant-based milk is now cheaper than private-label dairy milk. This is despite being taxed at 19%, compared with 7% for dairy milk, GFI highlights. Average plant-based milk prices could be roughly on par with dairy milk if policymakers were to remove the tax disadvantage. ‘Mixed performance’ for meat alternatives Though the plant-based meat category has faced significant headwinds in recent years, it continues to attract strong consumer interest. In France, it was the fastest-growing category in 2025, with sales volume rising by 16.8% as prices fell. In Germany and the UK, 31% of households purchased plant-based meat last year. One in five Spanish households did the same, but sales volume fell by 7% in Spain as prices rose, with plant-based meat alternatives costing more than double the price of their conventional counterparts. The Netherlands saw a similar decline, driven primarily by decreasing sales of higher-priced branded products. Prices also rose in the UK, where alt-meat in supermarkets contracted significantly, excluding discounter stores. Separate NIQ data suggests a shift toward these stores as consumers seek more affordable options. GFI noted the opportunity presented by these findings – if taste can be improved while prices are brought closer to those of traditional meat, plant-based meat could play a larger role in achieving climate and public health goals, it said. Investment needed to unlock potential While consumer interest remains strong across markets, reaching new audiences and transforming interest into regular purchasing habits continues to be a challenge for the sector. The data shows that most plant-based categories are becoming more affordable, associated with rising sales volume in most cases – however, there are exceptions in which premium products have outperformed cheaper options. This highlights the importance of both taste and price, with consumers unwilling to compromise on either. GFI has called for further investment in research, innovation and manufacturing capacity to close these gaps. This can include government and industry investments in R&D to improve taste and texture, and building the infrastructure required to scale and cut costs. Helen Breewood, senior market and consumer insights manager at GFI Europe, said: “Across leading European markets, we’re seeing clear evidence that consumers are interested in plant-based foods, but price and taste continue to shape purchasing decisions. While the price gap with animal products is closing in many categories, affordability alone is not sufficient for growth: a good eating experience is also crucial to reach larger audiences.”

Louis Dreyfus Company (LDC) is investing in the construction of a new plant to process sunflower seeds and soybeans at the site of its existing facility in Bahía Blanca, Buenos Aires Province, Argentina. The investment will expand LDC’s industrial network in Argentina, reinforcing oilseed processing capabilities in one of the country’s most prominent sunflower production regions. It aims to address growing global demand for vegetable oils across food applications, as well as biofuels. Once complete, the new facility is expected to reach a daily crushing capacity of up to 4,000 tons of sunflower seeds or soybeans. This contributes to year-round operational optimisation, greater flexibility in processing multiple crops, and increased connectivity with international markets for regional growers. Construction is expected to begin by the end of 2026. The facility will be integrated with LDC’s storage, logistics and deep-water port infrastructure at the site. Equipment specifically designed for efficient oilseed processing will be installed as part of the investment. This includes preparation systems for cleaning, dehulling, conditioning and flaking, alongside high-capacity presses and high-efficiency solvent extraction technology. The plant will also benefit from an integrated area for seed reception and loading of processing byproducts such as meals, pellets and oils, as well as enclosed conveyor systems designed for continuous operation and enhanced emissions control. Advanced automation and integrated material handling systems will also be in use, as well as thermal energy infrastructure based on fully renewable biomass (sunflower husks), aiming to reduce carbon emissions and optimise energy usage for efficiency. Michael Gelchie, LDC’s group CEO, said: “This investment reflects Argentina’s role as a strategic market for LDC, combining a strong agricultural production base with industrial, logistics and export capabilities to connect local production with global markets”. He added: “Representing one of the company’s largest investments in Argentina over the past decade, and its first greenfield development in that time, the expansion of our capabilities in Bahía Blanca reflects our long-term commitment to supporting the country’s agro-industrial development, including through investments that strengthen export competitiveness in Argentina and the region”.

Rxbar has expanded its high-protein snack range with the launch of high-protein chocolate chip peanut butter, a new plant-based protein bar containing 19g of plant-based protein and made with six ingredients. The new flavour joins the brand's existing high-protein portfolio, which includes strawberry peanut butter and vanilla peanut butter variants. According to the company, the product is designed to meet rising consumer demand for protein-rich snacks made with recognisable ingredients, particularly among younger consumers seeking both nutritional benefits and greater ingredient transparency. Made with peanut butter, chocolate, agave nectar and pea protein, the bar delivers 19g of plant-based protein and contains no artificial ingredients. Leslie Serro, vice president of marketing at Rxbar, part of Mars Snacking, said: “High-protein is no longer a niche need – it’s an everyday expectation. And consumers are looking for products that deliver on taste and simplicity at the same time." Rxbar said the new flavour combines roasted peanut butter with chocolate chunks and vanilla notes, alongside a soft, chewy texture and sweetness from agave nectar. The launch forms part of the brand's ongoing strategy to offer high-protein products with simplified ingredient lists, differentiating itself from products that rely on more complex formulations. The new flavour will begin rolling out at select retailers from June.

All foods approved as vegan and sold in India will be required to carry a standardised logo on-pack, effective from 1 July 2027. The initiative aims to create a unified, nationally recognised identity for products that have been approved as vegan – meaning they are entirely free from animal-derived ingredients – by the Food Safety and Standards Authority of India (FSSAI). When a product has been approved as vegan by the FSSAI, it must display the required vegan logo from the date of the regulation becoming effective, aiming to support consumers in clearly identifying vegan-friendly products on-shelf. This latest development is an amendment to the FSSAI’s Vegan Food Regulation of 2022, formalising the standardised logo and setting out clear specifications around its exact dimensions and colours, as well as confirming the exact deadline for implementation. The logo features a green square symbol containing a green ‘V,’ the word ‘VEGAN’ displayed in upper-case below, and a sprouting leaf motif above the ‘V’. © FSSAI Monita Gahlot, dietician at All India Institute of Medical Sciences, said the logo will “reduce confusion in food choice and labelling claims,” helping consumers to differentiate products that are vegetarian – free from meat, but still containing certain animal ingredients such as dairy and egg – from those that are entirely plant-based. She told the Times of India that consumers often spend “considerable time scrutinising ingredients lists” to identify whether a product is of plant origin.

Ingredion and Tate & Lyle’s boards have today (8 June 2026) announced an agreement on the terms of an all-cash £2.7 billion acquisition offer put forward by Ingredion. The transaction, subject to approval by Tate & Lyle’s shareholders, implies a total enterprise value of approximately £3.7 billion ($5 billion). Tate & Lyle shareholders will receive 595p in cash per share, representing a premium of nearly 59% to Tate & Lyle’s closing price on 13 May 2026. The proposal was first announced last month, with Tate & Lyle confirming the discussions following several 'earlier approaches' from Ingredion. The deal would bring together two F&B industry powerhouses with complementary portfolios to create a scaled, global speciality ingredients provider. The companies aim to better address evolving consumer needs by building a wider platform that combines both business’ strengths, technical expertise and international supply networks. In particular, the acquisition of Tate & Lyle will broaden Ingredion’s portfolio across texturants, sugar reduction and fortification, adding complementary capabilities in multi-ingredient systems and recipe development. Completion of the acquisition is expected in the second half of 2027. Tate & Lyle’s board of directors said it will unanimously recommend shareholders vote in favour of the deal. Jim Zallie, chairman, president and CEO of Ingredion, said: “Combining Ingredion and Tate & Lyle’s complementary portfolios establishes a global leader in ingredient solutions with the innovation expertise and geographic reach that will help create the future of food”. “The combined business will be better positioned to serve customers’ needs for the development of great-tasting, healthier and affordable food products that consumers demand. This compelling combination will create exciting new possibilities for employees and generate significant value for all stakeholders.” David Hearn, chair of Tate & Lyle, commented: “Over the last few years, Tate & Lyle has been successfully repositioned as a leading global specialty food and beverage solutions business aligned to growing consumer demand for healthier, more nutritious and sustainable food and drink.” “I would like to recognise the exceptional contribution of the team at Tate & Lyle for their talent, insight and commitment which has been a key driver of this transformation and the business we have built. Looking forward, we believe the next chapter with Ingredion will create a business with even greater potential, greater scale, and increased investment in innovation in support of customers.”

Austrian food-tech start-up Revo Foods has expanded its portfolio of mycoprotein innovations with the launch of El Pollo – a chicken-style fillet. El Pollo, like the other products in Revo’s range, is made using the company’s proprietary 3D structuring technology. The tech platform enables a juicy and fibrous texture, using fermented fungi-based mycoprotein to offer a ‘chicken-like bite’. The product has been in development for more than two years according to Revo Foods, and is claimed to offer a ‘completely new texture experience’ that is distinct from other products currently available in this category. Available in three varieties – Original, Asian Fusion and BBQ Style – the product offers a clean-label, simple ingredients list and has a Nutri-Score of A. It is high in protein and fibre, and free from major allergens. The product is designed for convenience, with a cooking time of around five minutes. Robin Simsa, commercial director of Revo Foods, said: “Chicken is the most-eaten meat in the world, but most plant-based versions are easy to forget”. “We focused on getting the texture right, and El Pollo is the result. For us it shows just how versatile mycoprotein becomes when combined with our 3D structuring process.” The company, established in 2020, began its journey with a portfolio of alt-seafood products. Its salmon-style fillet, launched in 2023, was claimed to be the world’s first 3D-printed food product to hit European supermarket shelves. Since, the company has expanded its range to include other functional products outside of seafood – such as its Fungi Mince and The Prime Cut innovations. Now, El Pollo represents its first move into plant-based chicken – though Simsa emphasised that the company does not wish to position it as an “alternative”. In a statement on LinkedIn, he explained: “El Pollo is not a chicken alternative. It is a mycoprotein-based product that is ‘inspired by chicken.’ Small wording change, big difference in perception.” Simsa said that positioning products as “alternatives” invites comparison, with Revo Foods pushing for the product to be judged “on its own quality”. “We don't sell it as ‘tastes 100% like chicken.’ We sell it as what it is: high in protein, high in fibre (which meat lacks), a complete amino acid profile, low in fat. Healthy, few ingredients. And it tastes a bit like chicken,” he wrote. “Less ideological communication lets more people try these products without getting an immediate identity crisis.” El Pollo is now available on Revo Foods’ website, priced at €4.29, and is rolling out this month in supermarkets across Austria, Germany and Italy.

SunOpta has announced the opening of a newly expanded production line for ‘better-for-you’ fruit snacks at its facility in Omak, Washington, US. The expansion represents an investment of over $25 million and is expected to increase fruit snack production capacity by 25%. Consumers are increasingly seeking natural snack options made with real fruit and no artificial colours, with significant regulatory developments in the US targeting synthetic food ingredients in recent years. SunOpta aims to meet that demand with its fruit snacks, which use an apple base and juice concentrates from other fruits such as strawberries, blueberries, lemon and pomegranate to achieve the desired flavour and colour without artificial additives. Its snacks are produced in a range of formats including ‘bits, twists, sandwiches and strips,’ with the company focusing on continued innovation across flavours, textures and shapes. The company’s R&D team crafts products with as few as five real fruit ingredients, no high-fructose corn syrup and none of the ‘top nine’ common allergens. Options range from classic berry flavours to tropical and seasonal varieties. SunOpta operates seven manufacturing plants in six markets, with fruit snacks production on both North American coasts. The company employs more than 260 people at its facility in Omak, which produces the fruit snacks for sale across the retail club, foodservice and e-commerce channels. Brian Kocher, CEO of SunOpta, said: “Demand for better for you fruit snacks continues to accelerate, and this expansion positions us to meet that momentum head on”. “By investing in our existing footprint and capabilities, we’re strengthening our ability to support customers with the scale, flexibility and reliability they need today and well into the future. Our fruit snacks platform reflects what SunOpta does best: combining innovation, quality and operational excellence at scale.” SunOpta, which also offers beverages and broths within its portfolio, was recently acquired by Refresco in a deal worth around $1 billion. Top image: © SunOpta

Warrior has expanded its range of creatine offerings with a new Creatine Gummies product, available at 164 Morrisons stores across the UK. The listing follows the strong retail performance of the sports nutrition brand’s broader product range, sitting within Morrisons’ healthcare aisle and marking an expansion of Warrior’s partnership with the supermarket. The gummies have been developed to offer over 3g of pure creatine monohydrate in an on-the-go format. Warrior noted that this responds to growing demand for convenient ways for consumers to integrate creatine into their daily routines. Creatine is rising in popularity across a broad range of shoppers, with the gummies offering a quick and easy option that sits alongside the brand’s existing powder format – which Warrior reported strong performance for in Morrisons. Each tub of gummies provides a 30-day supply. The gummies contain zero sugar and are vegan-friendly, aligning with demand for cleaner-label and lifestyle-led nutrition. Warrior acknowleged that many gummy supplements on the market fall short of active ingredient levels, confirming that its gummies are HPLC-tested and independently verified by third-party laboratories Precision Analysis and A&T Global. The testing confirmed potency of 24-27g of creatine per 100g, with no deviations. Kieran Fisher, Warrior’s founder and CEO, commented: “The demand for creatine right now is unlike anything we’ve seen before. It’s evolved from a niche gym supplement into one of the biggest ingredients in health and nutrition, and the consumer buying into the category today is far broader than it was even two years ago.” FoodBev explored this broadening of the market in its most recent cover feature, highlighting how awareness is growing of the wider benefits of creatine supplementation beyond sports, tapping into trending areas such as women’s health and longevity. “The response to our wider creatine range has been incredible, so expanding further with Morrisons is a huge milestone for the brand,” added Fisher. “This launch is about making creatine more accessible to everyday shoppers by offering a format that feels approachable, enjoyable and easy to use consistently.” Warrior Creatine Gummies are available in Morrisons stores and online, priced at £20 for 30 servings.

New research from gut health science company Zoe found that of 2,000 UK consumers surveyed, 90% do not know the recommended daily fibre target, while 66% feel misled by ‘deceptive’ marketing claims on food packaging. The survey highlighted a ‘dangerous fibre gap’ across the nation, with public awareness of the issue and faith in the government to address the problem found to be low. Zoe said this ‘fibre gap’ is fuelling a rise in gut-related health issues such as constipation, as well as an increased risk of cardiovascular disease, type 2 diabetes, metabolic syndrome, stroke and even some cancers. The average UK adult consumes just 16.4g of fibre, with only 5% of the population meeting the recommended daily target of 30g. Tim Spector, scientific co-founder of Zoe, is calling for greater action from the government and food industry to tackle the country’s current ‘ultra-processed food environment,’ with 60% of British diets now consisting of UPFs. Notably, the survey points out that poor diets have now overtaken smoking as the leading preventable cause of death and ill health. Fewer than one in four survey respondents identified this, with more than one in three (35%) still believing smoking is the leading cause, compared with poor diet (22%), alcohol consumption (17%), physical inactivity (8%) and air pollution (9%). The survey also reveals consumers are struggling within ‘a confusing UPF environment’: with two-thirds feeling misled by food marketing claims, and around seven in ten (69%) saying they would make different food choices if they had access to clearer guidance on which foods support their health. This was particularly true for Millennials (75%) and Gen Z (74%). Only 9% of respondents believe the government is taking the nation’s diet ‘very seriously,’ while more than half (52%) said the government could be doing more to address the issue. Spector called the survey’s findings a “wake-up call for a nation trapped in a broken food system”. He commented: “It is staggering that despite poor diet overtaking smoking as the leading cause of preventable death, fewer than a quarter of adults recognise the danger on their plates. This isn’t a failure of personal willpower; it’s a failure of policy.” “People want to make healthier choices, but they are being thwarted by deceptive marketing and a lack of clear guidance.” Spector argues that we cannot rely on “voluntary industry shifts,” adding: “We need urgent, systemic intervention now, including mandatory warning labels on UPFs, an expanded sugar tax, and a radical reduction of these foods in our schools and hospitals. Nutrition must be treated as the major public health priority it is.”