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

Recipe kit and ready meal brand Grubby has added a further seven dishes to its frozen ready meal line-up, which debuted last year following the company’s acquisition of Allplants’ recipes. Grubby successfully brought the Allplants ready meal line-up back to market last August, after Allplants fell into administration. Grubby acquired the company’s exclusive intellectual property (IP) rights, including the original Allplants recipes. Building on the success of the earlier sell-out line-up, Grubby’s new additions take its total ready meal portfolio to 16 dishes, with further innovation slated for later in 2026. The expansion forms a major part of the brand’s plans to broaden its proposition across multiple channels and eating occasions. The new Grubby ready meals target ‘busy, health-conscious consumers who refuse to compromise on taste’. They are inspired by global cuisines, developed with bold flavours, comfort and nourishment in mind. The seven new additions include Sticky Teriyaki Udon, Harissa Tofu Buddha, Chickpea Chutney Bowl, Rigatoni Lentil Rag, Tofu Cashew Carbonara, Melty Lentil Moussaka and Piri Piri Tempeh Bowl. Each dish is ready in minutes from frozen via microwave or oven, providing a convenient solution that eliminates the need for prep. The meals deliver an average of 25g of plant-based protein, 10g of fibre and 9.25 plat points. They also come in fully recyclable, paper-based trays, aligning with Grubby’s B Corp commitments. Martin Holden-White, Grubby’s founder, said: “We’ve always believed eating more plants should feel exciting, satisfying and easy. These new dishes represent the next evolution of our ready meal range with bold global flavours, real nutritional substance and zero compromise on convenience.”

Food-tech start-up Cosaic has announced a successful $6 million seed funding round, led by DSM-Firmenich’s investment arm, to accelerate scale-up of its yeast fermentation platform. In addition to DSM-Firmenich Ventures, the round saw participation from Swiss deep-tech investor Kickfund, and existing investors Navus Ventures and Zuercher Kantonalbank, among others. Cosaic said that despite the challenging funding environment for food-tech companies currently, the capital raised highlights investors’ continued support of technologies that are distinctive and commercially viable. Headquartered in Horgen, Switzerland, Cosaic (formerly Cultivated Biosciences) is developing a ‘new category of food ingredients’ based on yeast fermentation. Its technology platform aims to help manufacturers achieve creaminess, stability and functionality through a single ingredient, addressing formulation challenges that have traditionally been solved using multiple components and additives. The investment round will support three priorities over the company’s current phase of growth to become market-ready: regulatory work, production scale-up and industrial trials with large clients. It follows Cosaic’s partnership with Ingredion, announced in late 2025, which provided the start-up with commercial validation. Backing from major players like Ingredion and DSM-Firmenich is helping to accelerate the company’s path from product development to market entry, Cosaic said. Tomas Turner, co-founder and CEO of Cosaic, commented: “At Cosaic, we are building an ingredient that resolves the trade-offs food companies face every day between clean label, sensory performance and cost. With strong strategic backing and a capital-efficient scale-up model, we are well positioned to move from development to launch readiness.”

UK dairy-free brand The Coconut Collab has expanded its portfolio with the launch of Natural Kefir, designed for consumers prioritising their gut health. Like all products in brand’s range, it is made by fermenting coconut water and coconut milk to create a ‘creamy, tangy’ drink designed for breakfasts. The dairy-free kefir includes vitamins D, B6 and B16, contains 30% of the UK’s recommended daily calcium per 100ml and ‘billions’ of live bacteria, and offers a source of fibre. It follows the success of The Coconut Collab’s Gut Health Yog, launched in 2022, which has seen 57% growth in the last year alone. Meanwhile, the brand’s newer Protein Yog has reportedly grown by over 240% year-over-year, highlighting the demand for dairy alternatives with added health benefits. Additionally, the product contains no added sugar, sweeteners, artificial flavours or preservatives, catering to the growing number of consumers seeking clean-label options in the alt-dairy space. James Averdieck, founder of The Coconut Collab, said: “A drinkable kefir is a totally natural extension of our yogurt range. Our shoppers care about taste, and they care about health and wellness, and this launch absolutely meets all those needs.” The kefir product is available from today (22 April 2026) in Sainsbury’s and Ocado, priced at an RRP of £3.45 per 500ml bottle. Further retail launches are planned for May and June.

A new report, from the Food and Agriculture Organization of the United Nations (FAO) and the World Meteorological Organization (WMO), highlights the major risk posed by the rise of extreme heat events and their effects on agri-food systems worldwide. According to the report, titled Extreme heat and agriculture , the frequency, intensity and duration of extreme heat events have risen sharply over the past half century. These extreme heat events threaten the livelihood and health of over a billion people, causing half a trillion work hours to be lost annually – and the prospect of damage to livestock herds and crop yields is set to soar higher in future, the organisations emphasised. Extreme heat refers to situations where daytime and nighttime temperatures rise above their typical ranges for a protracted period. This leads to physiological stress and direct damage to food crops, livestock, fish, trees and human beings, with agricultural workers and systems absorbing the greatest impact. FAO and WMO’s report highlights how extreme heat ripples through these agricultural systems, and how it can interact with other climatological variables – including rain, solar radiation, humidity, wind and drought – to trigger compound effects that ‘wreak havoc’ on individuals and entire ecosystems. It gives the example of a spring 2025 event in Kyrgyzstan’s Fergana mountain range which saw temperatures stretch to 30.8°c, 10°c higher than usual. This caused a thermal shock to fruit and wheat crops, which contributed to a locust outbreak, heightened evaporation that reduced irrigation capacity, and eventually a 25% decline in cereal harvests. Rising average global temperatures and more frequent, intense extreme heat events narrow the ‘thermal safety margin’ that species rely on for biological processes that support photosynthesis, cellular regeneration and reproduction, the FAO and WMO said. Extreme heat intensity roughly doubles at 2°c of global warming, and quadruples at 3°c, relative to 1.5°c increase in average global temperatures, according to the report.   Impact on animals, crops and workers For the most common livestock species, stress begins at above 25°c, and begins lower for chickens and pigs who cannot cool themselves by sweating. Above that threshold, animals begin to suffer. Initially they seek shade, drinking more water and moving less, but persistent exposure leads to digestive tract breakdowns, organ failure and cardiovascular shock. Additionally, the FAO noted that even when not lethal, extreme heat reduces dairy yields as well as fat and protein content, worsening the carbon footprint of animal-sourced foods. Fish can suffer cardiac failure as they struggle to maintain elevated respiration rates in waters where extreme heat events reduce dissolved oxygen levels. In 2024, 91% of the global ocean experienced at least one marine heatwave. For most major agricultural crops, yield declines start at above 30°c, lower for some crops like potatoes and barley. This leads to weakened cell walls, sterile pollens and the production of toxic oxidative compounds. Meanwhile, rates of tree photosynthesis and respiration diverge under extreme temperatures, creating an energy imbalance that causes reduced growth and less carbon removal from the atmosphere. Evidence indicates a strong correlation between heatwaves and wildfires, with longer and more intense fire seasons. For agricultural workers, critically extreme heat can be fatal. The report states that the number of days each year when it is too hot to safely work may rise to 250 in many parts of South Asia, tropical Sub-Saharan Africa and parts of Central and South America.   Extreme heat as a risk multiplier Aside from extreme heat’s direct impacts, the report examines its multiplier effects. It exacerbates water stress, triggering flash droughts, and can also encourage the spread of pest and diseases. The report points to notable cases in the US in 2012 and 2017, the Russian Federation in 2010, Australia in 2018 and 2019, China in 2022, and Brazil in late 2023 and 2024, which saw soybean yields drop by 20% as temperatures averaged as much as 7°C higher for protracted periods. Data shows these events are beginning earlier, lasting longer and exposing more cropland, forested areas and human populations to their impacts. Lasting effects include hardened soils with reduced water absorption ability and greater erosion vulnerability. Case studies presented in the report include a heatwave that covered 3 million square kilometres in North America in 2021. Peak temperatures rose to four standard deviations above normal, leading to major yield drops in fruit orchards and a spike in forest fires. Remote sensing analysis and ground surveys revealed multiple feedback loops were activated, such as dry soil conditions intensifying the heating effect of solar radiation.   Recommendations for the sector Several key recommendations are made in the report, including the implementation of adaptative measures like selective breeding and crop choices adjusted to the new climate reality. It also recommends adjusting planting windows and altering management practices that can shelter systems from extreme heat’s impacts. Early warning systems can also aid farmers critically in responding to such events, while access to financial services such as insurance schemes underpins all categories of adaptation options, FAO stressed. While technical solutions are necessary, the report warns that they will be insufficient without addressing socio-economic barriers in low- and middle-income countries, including limited access to information, education and training. “Protecting the future of agriculture and ensuring global food security will require not only building on-farm resilience but also exercising international solidarity and collective political will for risk sharing, and a decisive transition away from a high-emissions future,” the report concludes.

Swiss food-tech start-up Planetary has successfully raised around $28 million to support the growth of its global fermentation platform. The company, based in Geneva, successfully raised CHF 16 million (approx. $20 million) in a Series A equity financing round, supplemented by CHF 6 million (approx. $7.5 million) in credit. This brings its total funding to CHF 32 million (approx. $40 million). Radikal Capital and Oetker Ventures led the funding round, with participation from Royal Cosun, Arc Investors, Green Generation Fund, AgriFoodTech Venture Alliance, Astanor Ventures and XAnge. Planetary operates a full-stack platform spanning bioprocess design, scale-up and industrial manufacturing via its BioBlocks system. The system aims to support partners in bringing fermentation-based food ingredients to market efficiently. The company licenses its technology to agro-industrial players, particularly sugar companies, to enable conversion of low-value side streams into high-value proteins, fibres and enzymes. Following the nationwide launch of its mycoprotein fillet with retailer Aldi Suisse last year , at price parity with the retailer’s conventional chicken products, Planetary is rolling out additional launches across Europe under its B2B brand Libre. Innovations span categories including meat and dairy alternatives, meat hybrid products, and fibre- and protein-rich products. Planetary is also expanding its sugar-to-protein upcycling technology globally, including initiatives to enable ‘ultra-low-cost’ mycoprotein production – below $1 per kg – through partnerships with agri-food players in sucrose-rich and protein-deficient regions. Industrial-scale production is already operational in Aarberg, Switzerland, and the company is actively welcoming new partnerships to join its growing pipeline of collaborators. David Brandes, CEO and co-founder of Planetary, said: “Raising capital outside AI and defence now requires far more focus and resilience than it did just a few years ago. Yet, recent geopolitical turmoil and commodity volatility only strengthen the case for a sovereign, circular, and high-quality food system: stay the course and hold the line, nothing worth building comes easy.”

In this exclusive piece, Thomas Bowman, co-founder and CEO of dairy-free milk brand Eclipse Foods, argues that the plant-based industry should move away from the limitations of making dairy 'alternatives' and instead develop products that truly replicate traditional milk in order to win new consumers. Thomas Bowman The word 'alternative' has left a bad taste in consumers’ mouths. It is a word that signals compromise before a single bite or sip is taken. It tells the consumer: this is a substitute, a workaround, something you choose when you can’t have the real thing. The plant-based dairy industry built its identity around that word, and then we wondered why adoption plateaued? The 'alternative' framing trained an entire generation of consumers to lower their expectations. It taught them to tolerate plant-based products, not prefer them. And tolerance is not a growth strategy. When your category promise is 'good for what it is,' you’ve already given people permission to rank you second. When my co-founder and I started Eclipse Foods, we made a deliberate choice to reject that framing entirely. We weren’t building an alternative to dairy. We were building dairy, just made differently.  Eclipse was built inside a fine dining and food science framework where performance is the only currency. Chefs don’t accept workarounds. They need ingredients that behave, consistently, predictably and exactly. That discipline shaped our approach from day one. The benchmark was never 'good for plant-based.' It was simply: be good. True dairy category disruption doesn’t come from alternatives, it comes from replication. Consumers don’t want a substitute for the ice cream they love, they want that ice cream, made without dairy. That requires getting the science right at a fundamental level: fat behavior, protein structure, melt dynamics, emulsification, freeze-thaw stability. These aren’t minor refinements. They are the entire product. If you don’t nail them, you’ve built an alternative. If you do, you’ve built something people reach for without thinking twice. Nowhere is the cost of 'alternative' thinking more visible than in foodservice. Ask any barista about oat milk that splits under heat, or any pastry chef about plant-based creams that won’t whip past a certain temperature. These examples aren’t the exception. They are daily friction points that erode operator confidence and push non-dairy options off menus. Operators don’t have time for workarounds. They need products that perform the same way, every shift, every season. Poor steaming, weak mouthfeel, inconsistent behavior under heat, these are not plant-based problems. They are formulation problems, and they are solvable. But only if you hold yourself to the right standard. When non-dairy performs like dairy something important happens: the label stops mattering. The consumer stops making a trade-off. The operator stops making a substitution. The product simply works, and it gets chosen on its merits. That’s the moment real adoption begins. Not when plant-based is the virtuous choice, but when it’s the obvious one. The plant-based dairy category doesn’t need more alternatives. It needs products that eliminate the distinction entirely.

Solar Foods has been granted a patent by the United States Patent and Trademark Office covering the production process of its protein ingredient Solein. The patent gives the company exclusive rights to produce Solein for use in food products using its gas fermentation organism and process. The production method has already been patented in Europe, as well as in markets including Canada, Australia and China. Solar Foods positions itself as a developer of sustainable protein, offering an alternative to conventional animal and plant-based sources. Solein is derived from a naturally occurring microorganism discovered in the Finnish wilderness, and is designed to combine nutritional attributes associated with both protein categories. The company’s production method enables Solein to be manufactured independently of land use, weather and climate conditions. The process runs continuously, allowing for year-round output and consistent supply and quality. Juha-Pekka Pitkänen, chief scientific officer at Solar Foods, said the US represents a key market for the company and one of the world’s largest consumers of protein. He added that the patented process allows the company to produce the microorganism through gas fermentation across major global markets. Pitkänen added that Solein is intended for use across a range of food applications, describing it as a safe, nutritious and functional ingredient. He added that the technology offers a new way to produce protein while supporting more sustainable food systems. The company said rising global food demand, alongside increasing pressure on land, water and climate resources, is driving interest in alternative production methods. Gas fermentation enables protein production without farms or animals by converting gases into food, and can be scaled for use in regions where conventional agriculture is not viable. The process involves cultivating a single microbe using carbon dioxide and hydrogen as primary inputs. Solar Foods notes that microbes are already widely used in food production, such as in yoghurt, bread and beer, but can also serve directly as a source of nutrition. Solar Foods began operations at its first commercial-scale facility in Finland, Factory 01, in 2024. It is now designing a second facility, Factory 02, which is expected to increase production capacity from 160 tonnes to 6,400 tonnes annually. An investment decision is anticipated in 2026, with the first phase of the plant planned to be operational by the end of 2028. The company is also planning a wider network of Solein production facilities globally. The company has started commercialising Solein in the US, initially targeting the health and performance nutrition segment. Products containing Solein have already been launched in Singapore, and the company expects regulatory approval in the EU and UK during 2026.

Beyond Meat – otherwise known as Beyond The Plant Protein Company – has announced the nationwide roll-out of its new Beyond Breakfast Sausage line-up at major US retailers. The new line-up includes Beyond Breakfast Sausage Links and Beyond Breakfast Sausage Patties in Original and Spicy varieties. Beyond describes the products as ‘crafted with simple ingredients’ including avocado oil, pea protein and brown rice protein. They contain 7-9g of protein per serving, with just 0.5g of saturated fat and no cholesterol. Made without GMOs, the new products are the first plant-based breakfast sausages to earn Clean Label Project Certification, which recognises products that meet high standards of ‘purity and transparency’. Beyond has undergone significant reformulation efforts in recent years in an effort to clean up the labels of its products as consumer awareness of ‘ultra-processed foods’ has stirred discussion around the health credentials of plant-based meat alternatives. The Beyond Breakfast Sausage products are also certified by the American Heart Association’s Heart-Check programme. Ethan Brown, founder and CEO of Beyond Meat, said: “We’re thrilled to bring our new Beyond Breakfast Sausage line-up to retailers nationwide, giving consumers more opportunities to fuel their bodies with these Clean Label Project Certified products”. The company’s recent rebrand, including the new alternative name Beyond The Plant Protein Company, comes as it diversifies its portfolio to include functional beverages alongside its core plant-based meat line-up.

Scientists at Heriot-Watt University, Scotland, are exploring next-generation vegan cheese designed to tackle one of the category’s most persistent challenges: high saturated fat content. Backed by new funding from the Engineering and Physical Sciences Research Council, the project is now moving from lab-scale development toward consumer taste testing. Led by Professor Stephen Euston, in the School of Engineering and Physical Sciences, the research has been underway for nearly a decade in collaboration with a food innovation company. The team’s goal is to reformulate plant-based cheese to better align with health and sustainability expectations, without compromising functionality. Traditional vegan cheese alternatives typically rely on coconut or palm oil to replicate the firmness and melt of dairy cheese. However, these ingredients contribute to saturated fat levels that can reach up to 25%, raising nutritional concerns and sustainability issues linked to deforestation. Euston’s team is instead working with UK-grown sunflower and rapeseed oils, which are significantly lower in saturated fat. The challenge lies in replicating the solid-fat behaviour needed for slicing and melting. To address this, researchers are applying oleogelation, a structuring technique that transforms liquid oils into gel-like solids using oleogelators. These molecules create a three-dimensional network that traps the oil, enabling it to mimic the physical properties of solid fat. In lab tests, the reformulated cheese demonstrated improved meltability compared to several commercially available coconut oil-based products, an important functional gain in a category often criticised for poor 'ooziness.' The prototype also achieved a significant nutritional improvement, reducing saturated fat content to as low as 3%. According to Euston, while the taste is expected to be comparable to current market offerings, the product’s health and environmental profile could offer a strong point of differentiation. With new funding secured, the project is entering a critical phase: translating lab results into real-world applications. Over the next ten months, the team aims to produce kitchen-ready prototypes for evaluation by consumer tasting panels. The research aligns with broader industry trends toward cleaner-label formulations, reduced reliance on tropical oils, and localisation of supply chains to cut food miles. In addition to EPSRC backing, the work has previously received funding from the Biotechnology and Biological Sciences Research Council and industry partners. Findings have also been published in the peer-reviewed journal Food Chemistry.

UK biotech manufacturer Clean Food Group (CFG) has raised £4.5 million in fresh investment to accelerate the scale-up of its fermentation-based oils and fats platform. The funding round was led by Clean Growth Fund and New Agrarian, with additional backing from existing investors, including SEED Innovations and strategic partner Döhler Group. Clean Food Group also secured a £700,000 non-dilutive grant from Innovate UK. The capital injection will support the scale-up of CFG’s recently acquired one million-litre fermentation facility in Knowsley, Liverpool, positioning the company to expand production capacity and accelerate the commercial rollout of its yeast-derived oils and fats. Tom Ellen, chief financial officer of CFGsaid: “We are extremely pleased to have the continued support of Clean Growth Fund and a new partner in New Agrarian, two highly respected specialist investors in sustainable food and industrial biotechnology." He added: “Their support, together with the Innovate grant, represents a strong endorsement of Clean Food Group’s significant progress and the scale of the opportunity ahead. The capital raised will enable the company to bring on stream the world’s largest yeast-derived oils and fats facility and to deliver on our long-term vision for sustainable food manufacturing.” CFG is targeting growing demand for sustainable, locally produced alternatives to traditional agricultural oils, particularly those linked to environmentally sensitive supply chains such as palm oil. The company’s fermentation platform uses food waste feedstocks and engineered yeast strains to produce functional lipids designed for food, cosmetics and pet nutrition applications. With the Knowsley site, CFG claims to operate the world’s largest facility dedicated to yeast-derived oils and fats, enabling production at a scale intended to meet industrial demand while reducing reliance on imported raw materials. Rodrigo Hortega de Velasco, managing partner at Döhler Ventures, the strategic investment arm of Döhler Group, commented: “The acquisition of the Knowsley facility marks a significant milestone, enabling production at a scale that brings these innovative products closer to widespread commercial reality. We look forward to continuing our collaboration as Clean Food Group advances towards full-scale market deployment.” The global sustainable food market, valued at $315 billion in 2024, is expected to reach $524 billion by 2032, underlining the commercial opportunity for companies developing next-generation ingredient technologies. Jim Mellon, chairman and founder of New Agrarian, said: "Supply chain fragility is one of the defining risks of our time. War, climate volatility, and trade disputes are presenting a huge challenge to manufacturers; the ingredients we assumed would always be available are no longer guaranteed. Clean Food Group is addressing this problem head-on, using scalable science and technology to build genuine resilience and sustainability into the way we produce and source key ingredients used in everything from food to cosmetics." Founded in 2022 following eight years of research and development, CFG has focused on bridging the gap between lab-scale innovation and industrial production. The latest funding positions the company to move from pilot and early commercial phases into full-scale manufacturing, an inflexion point for fermentation-based ingredient start-ups seeking to compete with established agricultural supply chains.