UK cooking sauce brand Potts has expanded its portfolio with a brand-new range of ‘air fryer pastes,’ designed to bring a convenience and flavour boost to home cooks. The brand said its latest expansion underlines its presence within the ‘culinary sweet spot’ between scratch cooking and convenience, responding to the growth in popularity of air fryers. It highlighted data finding that 65% of UK households now own an air fryer, with the UK having spent £18.3 billion on the appliances since 2007. Responding to this, the range features a collection of pastes inspired by global cuisines, with four out of five pastes being vegan-friendly (an additional Mexican variety contains honey). The plant-based options are: Japanese: Miso, Tamari & Ginger Teriyaki Flavour – Air Fryer & Grilling Paste South Indian: Chilli, Kerala Masalal Tandoori Flavour – Air Fryer & Grilling Paste Lebanese: Zaatar Spice Flavour – Air Fryer & Shawarma Paste Korean: Gochujang & Rice Wine Flavour – Air Fryer & BBQ Paste The pastes are designed to provide flavour intensity and layering, helping consumers to build in depth and complexity when cooking. Each product contains no artificial additives and is packaged in 100% recyclable aluminium tubes. Potts said the line-up is targeting everyone from time-poor families through to ‘accomplished home chefs and well-travelled foodies’. The pastes are launching into Morrisons stores at an RSP of £3 per 100g tube.

A new initiative – The PaperFlex Consortium – has launched today, comprising six global consumer goods companies, aiming to accelerate the development of responsibly designed paper-based alternatives to flexible plastic packaging. The consortium has been established by global charity Ellen MacArthur Foundation and environmental consultancy (Re)Set. It includes Colgate-Palmolive, Mars, Nestlé, PepsiCo, Procter & Gamble and Unilever as founding members, and is open for others to join. Flexible packaging, including sachets, wrappers and pouches, is the fastest-growing type of plastic packaging worldwide. Scaled solutions to recycle the material are not widely available currently, with small-format flexible plastic packaging identified as one of three key systemic barriers to tackling plastic waste in the Ellen MacArthur Foundation’s 2030 Plastics Agenda for Business. Markets where flexible packaging is widely used, and where a lack of collection and recycling systems could increase their likelihood of ending up in the environment, will be the key focus of the new initiative. The consortium aims to develop alternatives for these markets that are recyclable as collection systems improve, and biodegradable if they do end up in the environment. Its members now plan to fund and conduct collaborative trials in the coming years, covering innovations in areas such as biodegradable coatings and other technologies that offer product protection, shelf life and consumer usability. They will also aim to improve how paper-based materials perform on manufacturing lines. Joint R&D efforts are expected to help scale promising innovations faster and at a lower cost, though each participating member will continue to adopt its own packaging strategy independently. The announcement builds on the findings of a report published by the Ellen MacArthur Foundation earlier this year, endorsed by 48 businesses, NGOs, investors and academics. The report highlighted responsible paper-based alternatives as a promising part of a wider strategy to address flexible plastic waste in markets with greater waste management challenges, provided solutions meet six design criteria. These criteria include recyclability, biodegradability and responsible sourcing and production – critical in ensuring paper-based packaging does not create new problems in place of those it is aiming to solve. The consortium said its efforts will be pursued while continuing to ensure food safety, product quality, consumer protection and regulatory compliance, warning that change will not happen ‘overnight,’ but rather through interim steps intended to progress towards addressing the necessary criteria. Sander Defruyt, strategy lead for plastics at the Ellen MacArthur Foundation, said: “Responsible paper-based flexible packaging solutions don’t yet exist at the performance, scale and cost required. This consortium signals strong demand for them – and real ambition from six consumer goods companies to help scale them.” “We’re inviting other FMCG companies, innovators, suppliers and investors to get involved now – the faster we develop such solutions, the sooner they reach the markets that need them most.” Allison Lin, global VP of Healthy Planet and chief circulatory officer at Mars, commented: “The consortium challenges the traditional mindset of innovating on our own, demonstrating that partnership – structured with legal oversight, clear guardrails on permissible topics, and an independent third-party convenor – can accelerate the development of more sustainable packaging in ways that no single company could achieve alone.”

Califia Farms is broadening its US portfolio of dairy-free coffee creamers with two new coconut-based additions, launched at Whole Foods stores last week. The new additions are made with organic coconut milk and a formulation of simple, plant-based ingredients with no oils or gums. They are also USDA-certified organic. Vanilla Crème Coconut Coffee Creamer features what the brand describes as a ‘smooth, subtly sweet’ vanilla flavour, while Toasted Coconut features a ‘rich, nutty twist.’ Both can be enjoyed with hot coffee, iced coffee and matcha. These offerings mark Califia Farms’ continued expansion in flavoured coffee and café-inspired innovations, with the brand also recently debuting its Banana Crème Almond Milk Latte and Organic Banana Crème Almond Milk Coffee Creamer in the US market.

US-headquartered Hain Celestial has entered into an agreement to sell its international business to global private equity firm Aurelius, aiming to streamline its portfolio and create a more ‘focused’ North American business. The deal will see Aurelius take over Hain Celestial’s international business operations, and a wide-ranging portfolio of its international brands, for an estimated $323 million in cash. Net proceeds from the transaction are expected to be in the range of $305 million to $310 million, and will be used to reduce Hain Celestial’s debt once the deal closes. Brands sold to Aurelius under the agreement include the Ella’s Kitchen baby and children’s food brand, plant-based beverage brands Joya and Natumi, plant-based food brand Linda McCartney, and the Hartley’s jelly and New Covent Garden soup brands among others. Hain Celestial’s remaining portfolio of North American brands will include Celestial Seasonings, The Greek Gods, and Earth's Best Organic across its flagship categories of tea, yogurt and children’s foods respectively. The company said the agreement reflects its board’s continued work to advance its strategic review and pursue paths designed to maximise value for all stakeholders. It will continue focusing on simplifying its organisation and executive a plan to align its cost structure with the scale of the future North American business. In a media release, Hain Celestial said it has developed ‘detailed cost reduction plans’ and is ‘moving with urgency’ to deliver these actions. Last year, the company revealed plans to ‘aggressively’ streamline its portfolio as part of an ongoing turnaround plan after the company reported a net loss of $531 million in its fiscal year 2025 financial results. The sale of its North American snacks business – including Garden Veggie Snacks, Terra chips and Garden of Eatin snacks – to Canadian manufacturer Snackruptors followed in February 2026. Hain Celestial said the deal enabled it to focus on its more core North American categories and markets, with stronger margin and cash flow profiles to drive growth. This latest sale to Aurelius comes as Hain Celestial reports its fiscal year 2026 results, published yesterday (14 September 2026). The company reported net sales of $1.35 billion, down 13% year-over-year, but narrowed its losses to $305 million. Hain Celestial acknowledged that it remains in discussions with lenders regarding an amendment to its credit agreement to extend the maturity date beyond 22 December 2026, with the sale to Aurelius conditional upon the company securing this within 30 days of signing. Alison Lewis, CEO and president of Hain Celestial, said: “Completing the transaction announced today would advance our strategy to simplify our portfolio and enable us to focus our resources on further reducing the company’s debt”. “The resulting North American business would feature leading brands in attractive categories with a more streamlined operating model and greater focus on core growth opportunities.” Commenting on the financial results, Lewis described fiscal 2026 as a “pivotal year” fo the company, adding: “We simplified our portfolio, reduced debt, significantly improved free cash flow and exited the year with improving momentum across the business.” “Assuming we successfully complete the transaction announced today to sell our international business and that we reach an agreement with our lenders to extend of our December debt maturity, we would expect to become a more focused North American company with leading brands in attractive categories and a streamlined operating model.”

UK plant-based recipe kit start-up Grubby has launched a range of pizza recipe kits in collaboration with pizza brand Doughboys and Italian vegan cheese and charcuterie brand Casadai Foods. The pizzas showcase Casadai’s plant-based cubed mozzarella and Doughboys’ signature 9” Italian pizza base, made in Italy using 100% natural and locally sourced ingredients. Grubby’s latest collaboration aims to make plant-based eating feel ‘exciting and inclusive for everyone,’ using fresh ingredients and with recipes that are ready to eat at home within 20 minutes. The range includes: Cheesy Margarita Pizza with Pesto Drizzle & Rocket Salad: A classic margarita finished with Belazu green pesto and served with a rocket, shallot and tomato salad with balsamic dressing Cheesy Truffled Mushroom Pizza Bianco with Rocket: A white base pizza topped with chestnut mushrooms and cheese, finished with a drizzle of truffle oil and a rocket side salad BBQ Pulled Oyster Mushroom and Sweetcorn Pizza with Garlic & Herb Drizzle: A no-cheese option with a barbecue base, topped with pan-fried shredded oyster mushrooms and sweetcorn and finished with a garlic and herb sauce Fiery ‘Nduja & Black Olive Calabrese Pizza with Hot Agave: A spicy Belazu veduya and black olive pizza, finished with a chilli flake and agave drizzle, served with balsamic-dressed rocket salad Grubby’s founder, Martin Holden-White, said: “Our customers have been asking us to put pizzas on our menu for a while, and we completely agree that it’s a fantastic way to show how delicious and simple plant-based food can be – this series is a must if you love pizza”. The range is available now exclusively to Grubby recipe kit subscribers.

Swedish oat milk giant Oatly has published a new cross-industry report, calling on food manufacturers to take ‘greater leadership’ and lead with optimism in encouraging consumers to make sustainable food choices. The company interviewed 29 food industry leaders and conducted a survey of over 12,000 consumers as part of its annual impact review in 2026, aiming to understand how collective action can help remove barriers to sustainable consumer behaviour and support people in transitioning toward more plant-rich diets. The study revealed that most consumers want to make more sustainable choices, but will not do so at the expense of taste or cost. Based on the findings, Oatly’s key recommendations outlined in the report are: Leading with optimism as a strategy for success Food system experts reported high levels of optimism about the potential for meaningful change on future food sustainability, but this was not reflected among the general public. One-third of consumers surveyed said they worry about the future of the food system more than others. Oatly calls on the food industry to drive transformation through leading with ‘inspiration over fear’ and committing to sustained effort despite policy stalls. Focus on taste Food choices are still primarily driven by emotion and taste, despite consumers’ concerns about sustainability. The report found that the general public considers food manufacturers as ‘the most responsible’ for ensuring consumers make more healthy and sustainable choices. Investing in taste and texture improvements of plant-based foods, and making great-tasting foods that align with Planetary Health Diets while not positioned as ‘alternatives’ or back-up options, are noted by Oatly as a priority for producers. Tackle 'misinformation epidemic' Oatly’s report identified a ‘significant trust deficit’ among consumers, with the company referring to a ‘misinformation epidemic’ across the food industry. Its survey found that 72% of consumers believe food system decisions from manufacturers and policymakers are only ‘sometimes’ or ‘rarely’ based on science, suggesting a need for collaborative effort on educational initiatives and for food companies to ‘become the trusted signals amid the noise’. It calls for clear rules and accountability mechanisms for misleading nutrition and sustainability claims on digital platforms, similar to how greenwashing has been regulated on products in the EU through the Empowering Consumers for the Green Transition Directive. It also calls on policymakers to ground decisions in independent, science-based evidence that is insulated from short-term political pressure or vested interests. Making plant-rich options default The company suggests that making plant-rich options the default could lead to ‘a silent transition’ toward uptake of more plant-forward diets, with 38% of consumers saying that the best way to ensure sustainable choices are made is by making people proactively required to opt out of them. For example, procurement and meal programmes can be used to make plant-rich and nutritionally balanced meals aligned with the Planetary Health diet the default in schools and hospitals, Oatly points out, while foodservice providers could use placement, menu design and defaults to ‘make the healthier choice the easier one’. Address cost Over half of consumers surveyed (53%) named affordability and access as the biggest barriers to choosing more sustainable food options. Oatly said that a ‘more equitable food environment for plant-rich diets,’ from subsidies to taxation, is required to ‘level the playing field and shift norms.’ Oatly asks finance ministries and tax authorities to align VAT on plant-based drinks with the reduced rate applied to dairy, and redirect subsidy and school scheme support so that ‘lower-impact foods are not structurally disadvantaged’. The company also calls for reform of ‘outdated promotion schemes’ and labelling restrictions, support for farmers, producers and public institutions and shared risk through multi-year contracts and transparent pricing from retailers and companies. Caroline Reid, senior sustainability director at Oatly, said: “In a year marked by some of the clearest reminders yet of the impacts of climate change, it can be tempting to focus on what isn't working. But despair doesn't drive change. At a time when food systems account for over a third of global emissions (UN Food & Agriculture Organization), inaction simply isn't an option.” She added: “Our research highlights the potential for industry, policymakers, media and others to work together to create a food environment where the sustainable choice becomes the easy choice. The challenge is urgent, but the progress already being made gives us every reason to believe further change is possible.”

UK plant-based brand Symplicity has debuted its new Cranberry & Sage Roast at Waitrose stores, described as an indulgent centrepiece with ‘deep umami flavour’ built through slow fermentation. The product is made with cranberries, fragrant sage and crunchy seeds, developed by chef Niel Rankin, who built his name running ‘meat-focused’ restaurants in London. Rankin said years of ‘live-fire, whole-animal cooking’ left him convinced of our need to consume less meat, focusing on fermentation as ‘the flavour unlock needed to convince people to change their diets’. Like all of Symplicity’s products, the new roast centrepiece starts with slow fermentation to build ‘deep flavour complexity,’ lacto-fermenting vegetables using the same, centuries-old, traditional technique used to make kimchi. Mushrooms, onion and beetroot are slowly fermented then combined with butter beans, sweet cranberries and sage in the development of the product, finished with sunflower, pumpkin and flax seeds to add texture and bite. The finished product is described by the brand as ‘rich, deeply savouring and satisfying,’ with sweetness from the cranberries and a golden finish perfectly suited to seasonal Sunday lunch occasions and Christmas celebrations. Rankin commented: “Roasts are already predominantly vegetables, but the protein or centrepiece has always been a blind spot for professional cooks and home cooks. I’m not excited by dry nut roasts – and heavily processed mimics always feel to me like a bad imitation that, while clever, never quite hits the mark.” He added: “I believe in simple cooking, great ingredients and in fermentation, which gives vegetables the depth and richness you actually crave.” Each 150g serving of the ‘non-UPF’ roast contains 29g of protein, rivalling traditional meat roasts, alongside 9g of fibre. The roast also contains 11 ‘plant points’ – different varieties of plant-based ingredients – with plant diversity and minimal processed foods now widely recognised as supportive of a healthy gut microbiome. Symplicity Cranberry & Sage Roast is available in all Waitrose stores from 10 September 2026, priced at an RRP of £7.95 and launching with £6 as an introductory price per 300g pack.

The European Commission has this week unveiled its Communication on a new Strategic Approach to Research and Innovation for agriculture, forestry, rural areas and food systems. Published on 8 September, the document brings together two closely related frameworks to guide future research, innovation, deployment and uptake across the agri-food sector. It aims to strengthen the innovation ecosystem across agri-food with an emphasis on stakeholders’ challenges and needs, and on the delivery of on-the-ground impact through collaborative initiatives between end users, researchers and businesses. The strategy also aims to support start-ups, scale-ups and SMEs in bringing new innovations to market and moving faster from lab-scale to commercial deployment. The two frameworks are AgRI 2040, focusing on agriculture, forestry and rural areas, and Food 2040, covering food systems including fisheries and aquaculture. Six areas of action have been identified within the Food 2040 framework: place-based food systems; healthy and sustainable diets; resource efficiency and zero pollution in food systems; food environments and consumer empowerment; scaling innovations, business models and fair food systems solutions; and aquatic food. The frameworks are guided by six shared priorities: competitiveness, start-ups and scale-ups; food security, resilience and preparedness; natural resources and circularity; food and feed safety, nutrition and health; fairness; and global cooperation. Governance, technologies, and territories and communities are identified as common enablers. EU food security and resilience is emphasised significantly throughout the food systems strategy. It emphasises the need to reduce dependencies on imports and fill in vulnerability gaps by strengthening domestic production of certain ingredients, such as vitamins, amino acids and enzymes. The approach highlights the need to diversify protein supply, and mentions advanced fermentation technologies, using organisms like yeasts, algae and bacteria, as a key area targeted for investment. It calls for greater investment into open-access biomanufacturing infrastructure, as well as into technological solutions that can further support scale-up, such as AI and automation. The strategy states that more financial support is required to help start-ups in this space overcome the ‘second valley of death,’ where companies struggle to move their innovations into industrial scale-up phase due to lack of capacity and infrastructure. Additionally, it proposes a more integrated approach to research and innovation across nutrition, health and food safety, highlighting microbiome science as a promising area of focus, while food chain integrity is flagged as a priority with regards to ensuring traceability and transparency, and preventing/detecting food fraud. The focus on food environment proposes research into the environments that shape consumer eating behaviours, including food availability, affordability, accessibility, labelling, packaging, and the transport, distribution and marketing of food, as well as the role of social media in influencing consumer perceptions of food. Meanwhile, resource efficiency, food waste and reducing pollution are highlighted as key components of food chain sustainability amid ongoing efforts to decouple food production from fossil fuels. This emphasis spans across areas such as decarbonising food processing, reducing reliance on petrochemical-based packaging and protecting biodiversity. To strengthen farmers’ position in the value chain, the food systems strategy addresses support for fair distribution across food systems with benefits for farmers and rural communities. It emphasises on-farm and local food processing and improved governance of rural food systems while reinforcing urban-rural linkages, as well as investment into digitalisation and decarbonisation initiatives and EU quality schemes, including organic production and geographical indications. Christophe Hansen, Commissioner for Agriculture and Food, said: “Research and innovation can make a real difference to how we farm and manage our rural areas: from crops that can better withstand drought and extreme temperatures, to faster ways of detecting plant diseases, more sustainable crop protection and digital tools for smarter use of resources like water”. “Our task is to make sure these ideas do not stay in the laboratory, but are tested, adapted to local conditions and turned into practical solutions that can be used and scaled up. In this way, research can have a real impact on the ground, helping farmers and foresters respond to new challenges and build a more competitive, resilient and sustainable agri-food sector.” Further efforts will be discussed at the EU AgRI 2040 Conference, taking place in Brussels on 24-25 September. Hansen will open the conference, which brings together key stakeholders from across the agri-food and research community to contribute to shaping future priorities. Alternative protein industry non-profit The Good Food Institute welcomed the strategy’s ‘promising’ references to diversifying protein supply and scaling up fermentation capacity. However, it called for more ‘concrete’ commitment to funding the alt-protein research needed to achieve the aims set out in the strategy, which is expected to guide food research financing decisions under the EU’s Horizon Europe programme from 2028-2034. In particular, GFI noted that the strategy falls short of including renewed support for dedicated research pathways to improve the taste, texture and price of plant-based, cultivated and fermentation-derived foods – despite an accompanying evidence review of the current Food 2030 agenda that acknowledged the success of such research. Alessandro Gardino, policy officer at GFI Europe, said: “While it’s great to see a renewed focus on scaling up Europe’s fermentation manufacturing capacity, the lack of dedicated research to improve the taste and price of alternative proteins is a missed opportunity, particularly as the Commission has acknowledged their benefits in its own evidence review”. “Europe’s alternative protein researchers also need support to address the remaining scientific challenges around taste, texture and price, so these foods can help to realise the EU’s ambitions for a more resilient, sustainable and healthy food system.”

Leon Grocery has expanded its portfolio of microwaveable pouch meals with the addition of a new Red Thai-Style Lentil Curry, now available at Sainsbury’s and Ocado. The NPD combines lentils with creamy coconut, green beans and edamame, aiming to deliver aromatic Thai red curry-inspired flavours in a convenient, quick meal offering. It contains 11g of plant-based protein and 9g of fibre per serving, designed to provide a ‘satisfying and nutritionally balanced’ option for busy consumers. According to Leon Grocery, the curry – which carries a ‘two-chilli’ spice rating – offers a ‘warming yet approachable’ kick, balanced by the richness of coconut cream and fresh green vegetables. It is 100% plant-based and can be enjoyed with rice, flatbreads or additional vegetables for a versatile lunch or dinner option. The launch builds on Leon Grocery’s existing range of microwaveable meals, which includes Keralan Lentil & Chickpea Curry, Brazilian Black Beans, Golden Lentil Dhal and Katsu Curry Beans. Miriam Rose, head of grocery at Leon, said: “We want to make it as easy as possible for people to enjoy food that is full of flavour and packed with plants, even when they are short on time”.

Chilean AI food-tech company NotCo has confirmed it has sold its operations in Brazil to local investment firm Ferrara, owner of a portfolio of natural food brands in Brazil and the US. NotCo, headquartered in Santiago, uses machine learning technology – specifically, its proprietary AI platform ‘Guiseppe’ – to develop product and ingredient innovations for its own food brands as well as other F&B companies as a global B2B formulation partner. The company has operated in Brazil for the past six years. The acquisition by Ferrara is described by the food-tech player as an ‘important milestone,’ with NotCo sharing in a statement on LinkedIn: “This marks the beginning of a new stage that will accelerate the expansion and scale of NotCo's brand and innovation throughout Brazil, enhanced by a great distribution capacity at a national and international level, knowledge of the local market and synergies with its businesses”. FoodBev Media has reached out to NotCo to confirm whether the company’s workforce in Brazil will be transferred under the deal, and if not, how many jobs will be lost as a result of the transaction. Meanwhile, Chilean news outlet Diario Financiero has reported that NotCo has closed its Mexican business after being unable to secure a buyer. NotCo declined to confirm or comment further on these reports. Founded in 2016, NotCo was established with an aim of developing vegan alternatives to traditionally animal-derived food products. It was originally founded as a plant-based consumer brand and has since shifted its focus to becoming a broader, AI-led platform that works collaboratively with industry partners to accelerate R&D processes and product development initiatives in plant-based and beyond. © The Kraft Heinz Not Company The company has since launched more than 100 products and has more than 24 patents, continuing to develop products for its own brands as well as in partnership with F&B industry leaders. In 2022, it began a joint venture with Kraft Heinz, named The Kraft Heinz Not Company. Other notable industry partners include Barry Callebaut, which teamed up with NotCo to explore the use of AI in chocolate development, and The Magnum Ice Cream Company, aiming to reformulate its products with a focus on healthier indulgence, supported by NotCo’s AI tech. Top image: © NotCo

A team of UK researchers is using artificial intelligence (AI) and statistical physics in a project to identify plant proteins that could replace animal-derived emulsifiers. The model developed by the researchers, based at the University of Leeds’ School of Food Science and Nutrition, has identified nearly 800 plant protein ingredients that could potentially act as emulsifiers – many of which had not previously been considered for this purpose. Due to emulsifiers’ vital stability function across a wide range of food and beverage product applications, such as sauces, condiments and dairy alternatives, the food industry is working to develop more natural alternatives to existing synthetic varieties, as well as those derived from animal proteins such as casein and whey. The Leeds team noted that ‘millions’ of potential plant proteins could have potentially useful, unexplored functional properties – but that identifying which ones work well through conventional laboratory testing can be costly, time-consuming and heavily reliant on trial and error. Led by Simha Sridharan and supervised by Anwesha Sarkar, the team collaborated with University of Edinburgh machine learning expert Rik Sarkar to explore a faster and more reliable way of predicting which plant proteins could behave as effective emulsifiers. They used a simulation model based on statistical physics to understand how proteins interact with oil and water interfaces. This interaction is important because, for a protein to work as an emulsifier, it must attach at the interface between oil and water and help stabilise the mixture. The team then used machine learning to identify specific sections and characteristics of proteins that influence this behaviour. The results found that pea and potato proteins demonstrated effective emulsification properties, supporting the predictions made by the AI-driven approach. These findings could be valuable for companies developing plant-based, sustainable and ‘clean-label’ food products. Researchers believe this computational approach provides a promising new way to identify functional ingredients from a significantly larger pool of protein sources, accelerating discovery and development of new ingredient solutions while reducing the time and resources required during early-stage research. It also shows the potential of cross-disciplinary work, combining food science, protein chemistry, statistical physics and AI, to address sustainable food system and alt-protein industry challenges.

Beyond Meat, now also known as Beyond The Plant Protein Company, is continuing its diversification outside of meat alternatives with a newly launched range, Phytosphere. The range brings the company’s plant protein expertise to brand-new product categories for Beyond, marking another key milestone in its expansion efforts. At the beginning of 2026, the alt-meat maker made its move into functional beverages with the announcement of its new Beyond Immerse sparkling pea protein drink range. Now, its Phytosphere portfolio, announced today (9 September 2026), includes a range of additional formats including the brand’s first-ever protein powder. Beyond Starmatter is described as a ‘nutrient-boosted’ powder delivering 20g of plant protein and 5g of fibre, along with probiotics, phytonutrients, adaptogens, vitamins and minerals. The addition of extra functional ingredients to the popular protein powder format is significant at a time when demand for multi-functional products, tailored to consumers seeking several health benefits in one product, is high. The functional blend is available in Vanilla, Salted Caramel, Strawberry Banana and Plain varieties, each designed to support muscle health, gut health and immune function. Also launching is Beyond Starcut, a savoury ‘plant-based jerky’ bar made with plant protein and mycelium. It delivers 17g of protein and 3g of fibre, with no added sugar and no cholesterol. The offering comes as traditional savoury meat snacks have seen increased interest in the US as consumers seek quick and convenient ways to up their protein intake. Beyond’s offering is marketed as an alternative that contains no antibiotics or hormones, available in Asada Style, Classic Dill, and Spicy Southwest BBQ Style flavour variants, debuting in variety packs of six or 12. Aligning more closely with Beyond’s traditional meat alternative products, but with a more veg-forward approach, the Phytosphere portfolio includes Beyond Veggie: a burger made with more than ten fruit and vegetable ingredients, legumes, seeds, plant protein, polypehnols and phytosterols. Each serving provides 12g of protein and 6g of fibre, alongside a source of iron, potassium and magnesium. The burgers are available in Spiced Chickpea and Chipotle Black Bean variants. The previously announced Beyond Immerse beverage line is also available under the Phytosphere range, already available in Peach Mango, Strawberry Lemonade and Cherry Berry flavours. The line is initially launching online today alongside the company’s new website launch for Beyond Plant Protein, signalling a new era for the company as it innovates outside of its traditional ‘hyper realistic’ alt-meat offerings. This diversification follows a turbulent few years for the business and wider plant-based meat alternatives category. The pivot into new plant protein categories sees Beyond tapping opportunities in currently trending functional food and beverage segments such as protein drinks, potentially helping the company to remain resilient in the face of plant-based meat industry headwinds. The global functional beverages industry has been projected to surpass over $200 billion in the next five years by several market research firms. In Beyond's most recent financial results report, the company noted ongoing 'weak category demand' in the US retail and foodservice channels – though it reported higher sales of burger products and chicken products in European markets and the UK, while sales of ground beef-style products increased in Canada. Ethan Brown, CEO and president of Beyond Meat, said the results showed “directional progress“ and added: “We continue to work to stabilise our plant-based meat business...and to build upon this core as we reposition around Beyond The Plant Protein Company to pursue faster-growing adjacent categories“.