European sustainability-focused investor Ambienta has acquired a majority stake in Italian plant-based dairy specialist The Bridge for an undisclosed sum. The deal, announced on 31 March 2026, marks the second investment from Ambienta’s Small Cap Fund and underscores rising investor confidence in plant-based food manufacturers positioned around sustainability and clean-label innovation. Founded in 1994 and headquartered in San Pietro Mussolino, Italy, The Bridge produces a range of plant-based drinks, yogurts and related products. The business has built its reputation on clean-label formulations, vertically integrated production, and strong R&D capabilities. With manufacturing fully in-house – from raw material extraction through to UHT processing and packaging – the company has developed flexibility to serve both branded and private-label customers. International markets account for approximately 80% of its revenues, reflecting growing demand for plant-based dairy alternatives beyond its domestic base. The founding Negro Marcigaglia family will retain a stake and remain actively involved in the business, partnering with Ambienta to scale operations. Ambienta’s investment is expected to support The Bridge’s next phase of expansion, both organically and through acquisitions, as the company looks to consolidate its position in a fragmented European market. The investor brings sector expertise and a track record of partnering with founder-led businesses, aiming to scale “environmental champions” that combine commercial growth with measurable sustainability impact. For The Bridge, the partnership is set to accelerate investment in innovation, strengthen organisational capabilities, and expand its international footprint at a time when competition in the plant-based space is intensifying. Top image: © The Bridge

UK meat alternatives brand THIS is expanding its portfolio with the launch of a new plant-based fillet steak, aiming to bring a more premium, steak-like experience to the chilled meat-free aisle. The THIS Fillet Steak (220g) will debut in Tesco stores from 13 April, followed by Asda on 22 April, with listings in Waitrose and Sainsbury’s expected in early May. The product has an RRP of £7.00 per pack, which contains two 110g fillets. Positioned as a direct alternative to traditional beef steak, the product is marinated in a peppercorn flavour designed to deliver “crisp, charred edges, restaurant-style sear, smoky depth and a succulent, fibrous texture”. The company says the product targets consumers seeking both indulgence and familiarity in plant-based formats. Nutritionally, each fillet delivers 31g of protein and is made from a blend of wheat and soy proteins, formulated to replicate the “juicy bite and tender pull” associated with conventional fillet steak. The product is also low in saturated fat, a source of fibre, and fortified with iron and vitamin B12. Mark Cuddigan, CEO of THIS, said: “The plant-based aisle has lacked a steak that truly competes on flavour, juiciness and affordability. THIS Fillet Steak changes that. It’s tender, rich and is priced so everyone can enjoy it. It’s the missing piece the market has been searching for, and most people wouldn’t believe it’s not beef.” The launch also marks the first product release under the company’s upcoming brand refresh, which will roll out across the full range over the next 12 months. The rebrand signals a shift towards a more premium, food-led positioning, replacing the brand’s existing cloud-based packaging with updated visuals, including a new logo, colour palette and lifestyle-led food photography.

Oatly has introduced a brand-new Strawberry Matcha Latte product in the UK, marking the latest extension of its growing matcha portfolio. The new product reflects shifting consumer preferences toward cold beverages, flavour experimentation and café-inspired drinks that can be easily replicated at home. Oatly’s latest launch builds on the strong performance of its existing matcha offerings, as matcha continues to gain traction beyond speciality cafés and into mainstream retail. The company is targeting both 'matcha-curious' consumers and established enthusiasts with a format designed for convenience and accessibility. Bryan Caroll, UK and Ireland general manager at Oatly, said: "Last year's Oatly Matcha Latte remains one of the category’s best-selling products. Building on this demand, we developed the Strawberry Matcha Latte to expand our Matcha offering, reinforcing accessibility and ease for those looking for plant-based alternatives without the compromise of excellent taste.” Strawberry Matcha Latte is available in a chilled 1L ready-to-drink format, positioned for 'fridge-to-glass' convenience, combining its creamy oat base with fruity strawberry notes, earthy matcha and a hint of vanilla. The product is fully plant-based and dairy-free, aligning with continued demand for vegan and lactose-free options in the RTD category. While designed to be consumed cold, particularly over ice, it can also be used as a base for customised hot or cold beverage recipes. The new SKU is now available in the UK through major grocery retailers, including Sainsbury’s and Ocado, with a recommended retail price starting at £2.25.

Beyond Meat – now rebranding itself as Beyond The Plant Protein Company – has published its full year 2025 financial results, reporting its lowest revenues since going public in 2019. The company’s net revenues for 2025 were $275.5 million, a 15.6% decrease year-over-year. Its gross profit dropped to $7.6 million, or gross margin of 2.8%, compared to gross profit of $41.7 million (gross margin of 12.8%) in the year-ago period. Loss from operations nearly doubled to $332.7 million, compared to $156.1 million in the year-ago period. However, on a more positive note, the company’s debt restructuring initiative delivered a $548.7 million non-cash gain, contributing to its net income of $220 million in 2025. The results come amid a challenging period for the alt-meat maker, which has seen continued losses and sharp sales declines in recent years. During the company’s fourth quarter in 2025, it saw net revenues decrease by 19.7% year-over-year, while 2025 saw its stocks plummet to record lows. Last month, Beyond received a notification from Nasdaq, warning that it faces a delisting risk due to its stocks falling below the minimum $1 per share price for 30 consecutive business days. The company has been given until 31 August to regain compliance and boost its stock prices. Ethan Brown, Beyond’s CEO and president, said its 2025 results reflect not only the ongoing market headwinds in the plant-based meat category, but the financial impact of various restructuring measures Beyond has taken with an aim of boosting performance in the long-term. Brown said that these changes, “while costly,” will “support the company’s path to sustainable operations”. Restructuring efforts undertaken by the company include the suspension of its China operations and reductions of its workforce in several regions including North America and the EU. One of the most notable changes made by the company over the past year is its repositioning, diversifying its portfolio beyond plant-based meat alternatives – a market that has seen slower consumer demand since its peak in the early 2020s, likely due to various factors including consumer awareness of ‘ultra-processed foods’ and a shift toward plant proteins that are perceived as more ‘natural,’ as well as challenges around achieving price parity. The company announced its entry into the beverage category in January this year, unveiling a new line of functional sparkling drinks made with pea protein, fibre and electrolytes. The move generated widespread industry discussion around the future of the brand, with CEO Brown having hinted at an upcoming move into adjacent categories the previous year amid the company’s ongoing turnaround efforts. Commenting on Beyond’s 2025 results, Brown said: “We enter 2026 with reduced leverage and extended debt maturity, and having added liquidity to our balance sheet. We intend to build on these improvements through the continued pursuit of top-line stabilisation and margin expansion”. “Furthermore, we are strategically repositioning our brand to Beyond The Plant Protein Company, allowing us to enter into adjacent categories where we believe our brand, technology and commitment to clean plant-based nutrition can deliver significant value to consumers.”

French food-tech company Standing Ovation has raised $34.2 million (€30 million) in Series B funding to accelerate the commercialisation of its precision-fermented dairy proteins. The round includes $28.5 million (€25 million) in equity led by Bpifrance through its Ecotechnologies 2 fund and Crédit Mutuel Innovation, alongside participation from existing investors such as Bel Group, Astanor, and Seventure Partners. New strategic backing comes from Danone Ventures, marking a deepening alignment with major dairy players. An additional $5.7 million (€5 million) in non-dilutive financing was secured from Bpifrance and a banking syndicate. Founded in 2020 and led by CEO Yvan Chardonnens and co-founder Romain Chayot, Standing Ovation has developed a patented precision fermentation process that converts whey permeate into high-value casein proteins. Casein is a critical dairy ingredient, widely used in cheese, yogurt, ice cream and protein formulations. Traditionally derived from milk, it represents the majority of milk protein content and is central to texture and functionality in dairy products. Standing Ovation claims its process is the first to produce casein at scale via fermentation, while also upcycling low-value dairy side-streams that are typically used for animal feed, fertiliser or biogas. The funding comes amid growing pressure on global protein supply chains. Industry estimates suggest an additional 250 million metric tons of protein will be required by 2050, while climate change and declining livestock numbers may constrain milk production. The participation of Bel Group and Danone underscores growing interest from established dairy players in precision fermentation as a complementary technology rather than a replacement. Bel has partnered with Standing Ovation since 2022, while Danone’s investment signals increasing engagement with fermentation-enabled ingredients as part of its sustainability and innovation strategy. The new capital will primarily support commercialisation in the United States, identified as the company’s lead market. Expansion into Europe and Asia is planned for late 2027. Rather than building its own production facilities, Standing Ovation is pursuing a partnership-led manufacturing model, collaborating with established fermentation players to scale output more efficiently. Standing Ovation’s approach is designed to integrate with existing dairy value chains, offering new revenue streams for producers while supplying food manufacturers with functional, low-impact proteins.

Banza has entered the traditional pasta category with the launch of its new Wheat Protein Pasta, combining semolina wheat with chickpeas to deliver enhanced nutrition without sacrificing taste or texture. The new range marks a significant step for the brand, which built its reputation on chickpea-based, gluten-free products. The latest innovation targets consumers seeking higher protein options while maintaining the familiarity of conventional wheat pasta. The Wheat Protein Pasta range delivers 22g of protein and 7g of fibre per serving and will be available in rotini, penne and elbow formats. Brian Rudolph, CEO and co-founder of Banza, said: “There are millions of consumers who want better nutrition but aren’t willing to compromise on the taste and texture of wheat pasta. This product is designed to meet them where they are.” The company also emphasised that the new wheat-based products are manufactured in a dedicated facility separate from its gluten-free lines, maintaining its commitment to allergen safety and product integrity. The range launches exclusively via TikTok Shop from 1 April, with wider retail distribution planned from May across major US grocery chains including Kroger, Target and Whole Foods Market.

Finnish biotech innovator Enifer has taken a significant step toward expanding its footprint in the United States, submitting a notified GRAS (Generally Recognized as Safe) dossier to the US Food and Drug Administration for its flagship mycoprotein ingredient, Pekilo. The move transitions the ingredient from a 2025 self-affirmed GRAS determination into formal FDA review, positioning the company for deeper engagement with US food and beverage manufacturers. The filing comes at a pivotal moment for the alternative protein sector. After years of rapid innovation, large-scale manufacturers are increasingly prioritising regulatory certainty and supply chain reliability when evaluating new ingredients. This shift reflects broader industry pressures around compliance, reformulation and the need for scalable, cost-effective inputs. Elisa Arte, head of food R&D at Enifer, said: “Eliminating regulatory uncertainty is critical to advancing commercial conversations. FDA-notified GRAS status allows discussions to move beyond technical validation into long-term supply planning. At the same time, scaling production ensures we can meet industrial demand with consistent volumes.” Pekilo is produced via a proprietary fermentation process originally developed in Finland, which converts food and agricultural side streams into a dry, shelf-stable protein and fibre powder. The ingredient contains up to 50% protein and 35% fibre, with a neutral taste and colour profile that enables use across a wide range of applications, from snacks and baked goods to dairy and meat alternatives, including hybrid formulations. Its “drop-in” functionality is particularly attractive for manufacturers seeking to enhance protein and fibre content without compromising sensory characteristics, an ongoing challenge in product reformulation. Simo Ellilä, CEO and co-founder of Enifer, said: “Demand for protein remains strong, but sourcing strategies are evolving. With regulatory review underway and our 2026 production ramp-up approaching, we are aligning capacity and compliance to support structured, long-term supply relationships in the US.” The company is currently scaling production at its commercial facility in Kirkkonummi, Finland, scheduled for completion in 2026. Parallel to its US regulatory efforts, Enifer is pursuing novel food approvals in multiple international markets, including the EU, UK and Singapore. As FDA review progresses through 2026, Enifer is intensifying engagement with US manufacturers across several categories, targeting partners seeking stable, high-protein, high-fibre ingredients that integrate seamlessly into existing production systems.

Daily Crunch Snacks is expanding its better-for-you snacking portfolio with the launch of a new Mediterranean-themed product, targeting growing consumer demand for clean-label, flavour-forward snacks. The women-founded brand has introduced Mediterranean Medley, a sprouted nut and seed mix that blends almonds, cashews and pepitas with balsamic vinegar and herbs, delivering a savoury profile inspired by Mediterranean cuisine. The product is now available through select retail channels and online. At the core of the product is Daily Crunch’s patented soak–sprout–dehydrate process, which transforms raw nuts into a lighter, crunchier alternative to traditional roasted snacks. This technique eliminates the need for excess oil while enhancing texture and digestibility, key attributes increasingly valued by health-conscious consumers. Laurel Orley, co-founder and CEO of Daily Crunch Snacks, said: “Mediterranean Medley brings together savoury herbs, real balsamic, and our signature texture to create a snack that feels both elevated and craveable." With a suggested retail price of $7.99 for a 4 oz pack, Mediterranean Medley sits firmly in the premium snack segment. The launch comes as consumers increasingly seek globally inspired flavours paired with health-forward credentials, particularly within nuts, seeds and functional snack categories.

Bansk Group has entered into a definitive agreement to acquire a majority stake in So Good So You. Founded in 2014, So Good So You is a wellness shot brand, founded in Minneapolis by Rita Katona and Eric Hall. The company produces organic, cold-pressed fruit and vegetable shots containing functional ingredients such as probiotics, vitamins and adaptogens. The deal, terms of which were not disclosed, will see So Good So You’s co-founders Katona and Hall retain equity and board representation as the company enters its next phase of expansion. Existing investor Prelude Growth Partners will exit its minority position as part of the transaction. For Bansk, the investment aligns with its strategy of backing differentiated, purpose-driven consumer brands across food and beverage, personal care and health categories. The firm, which manages more than $5 billion in assets, cited So Good So You’s combination of product efficacy, taste and brand authenticity as key drivers behind the deal. With Bansk’s backing, So Good So You is expected to accelerate distribution, expand its product portfolio and scale marketing efforts to reach a broader consumer base. Brian O'Connor, senior partner and chief investment officer at Bansk Group, said: "Consumers are increasingly seeking convenient, food-as-medicine solutions that fit seamlessly into their daily routines. So Good So You has been instrumental in developing the category through its high-quality products, continued sales and marketing investments, and exciting innovation across function, flavour and format." A certified B Corporation, So Good So You has built its brand around sustainability and transparency, operating a zero-waste manufacturing facility powered entirely by renewable energy. This positioning has become a key differentiator in a market where consumers are placing greater emphasis on environmental and social responsibility. Eric Hall, co-founder and CEO, added: "Bansk is deeply aligned with our core values around sustainability and investment in people, and their track record of scaling purpose‑driven consumer brands makes them the ideal partner for So Good So You's next chapter." In addition to its core refrigerated shot portfolio, So Good So You has recently expanded into adjacent formats, including a line of plant-based sparkling energy drinks. Hall continued: "With Bansk's support, we look forward to expanding our reach and continuing to deliver products that help consumers feel good every day. We are grateful for the support from our prior investors, including Prelude Growth Partners." Top image: © So Good So You

Danone’s Alpro brand has entered the ready-to-drink (RTD) matcha category with the launch of a new soya-coconut-based matcha drink. Initially launching in Sainsbury’s stores across the UK, the drink will roll out to further retailers by June 2026. Alpro Matcha is made with green tea matcha, combined with a soya and coconut base claimed to provide a creamy texture and tropical taste. Available in a 1-litre carton format, the matcha drink can be poured cold over ice, warmed or foamed. It is fortified with five essential nutrients including calcium, iodine and vitamins B9, D2 and B2. According to Danone, the drink delivers on both taste and nutrition, and is designed for afternoon occasions when 80% of matcha consumption occurs, according to research by Monin. Matcha’s presence in tea and RTD products has more than doubled from 5% in 2023 to 12% in the first ten months of 2025, Monin’s data shows. It also found that consumer interest is particularly strong among younger demographics, with 72% of green tea drinkers under 35 now enjoying hot matcha drinks at home or work. Tom Kerr, head of category management and commercial planning for plant-based at Danone UK and Ireland, said: “Matcha is growing at pace because it fits perfectly with today’s consumer habits and provides an on-trend alternative to traditional coffee, with a lower caffeine profile”. He added: “Barista is one of the most dynamic areas for the category…particularly among Gen Z and Millennials who are driving demand for simple, quality, ready-to-pour formats at home. This launch underscores our confidence in its future – not just for matcha and barista, but for the plant-based sector across the board.” Alpro claims to be the first to bring a soya-coconut matcha RTD to the grocery channel. The launch follows a series of new innovations from the brand in the UK, with the launch of its Alpro Kids range, limited-edition Cinnamon Roll Barista drink, and a multi-million-pound investment by Danone North Europe to source its popular oat drink from 100% British oats. Matcha, which originates in East Asia, has soared in popularity in the West over the past year, appealing particularly to health-conscious consumers. In the plant-based category, popular brands including Oatly and Sproud offered their takes on the trend in 2025. The range is now available in Sainsbury’s, at a RSP of £2.75 per 1-litre carton.

Keeping bodies fuelled, minds alert and emotions in check, snacking can be a meaningful experience meeting a range of consumer needs. Sue Bancroft, director healthful solutions EMEA at Ingredion, considers how brands are keeping up with the growth in clean label and plant-based snacking behaviours as consumers search for treats with specific health benefits. Sue Bancroft For too long, snacks have been seen as an indulgence in a balanced diet. But as consumers become more conscious of wellness and nutrition, food and drink brands are finding that clean label, plant-based and ‘functional’ snacks are helping satisfy the need to fill the hunger gap while delivering a health boost. Figures show the annual volume per person in the snack food market was expected to reach 5.2kg in 2025. Consumers want snacks with minimal, eas y to recognise  ingredients,  which presents a clear  opportunity for manufacturers to reshape the future of snacks and the choices available to buyers with clean label reformulation. Helping consumers make intentional snack choices requires convenience, enjoyment and clear nutritional cues. While many people seek alternatives to traditional indulgent snacks, plant‑based formats that offer satisfying taste and texture can support long‑term mindful eating habits, including higher protein or fibre intake. Meeting consumer demand The healthy snacks market in the UK  generated $5.7 billion in revenue in 2023 according to Grand View Research – and this is expected to reach more than $8 billion by 2030. It’s a stat that stands up to reason when, aside from brand loyalty, insight data shows us some of the most important purchase drivers for consumers in 2026 are the ingredient list, nutritional information and ingredient claims.   Research by the Food Standards Agency  (FSA) shows that salt, sugar, fat and calorie  content remain top concerns for UK shoppers from April to June 2025. The agency’s Eatwell guidance encourages people to review food labels to help them compare products and choose a balanced diet.   Meanwhile, the latest Mintel  report on UK consumer snacking trends shows 54% of those surveyed deliberately choose snacks to boost their daily nut rient  intake, showing clear demand for options that offer meaningful nutritional attributes. Protein has long been in the nutrition spotlight, but the days when protein powders and shakes were only for the fitness elite have long gone. Today, there is growing consumer interest in increasing protein levels, as it is widely associated with supporting overall health and wellness. Now there are other similar drivers creeping into the consumer consciousness. Added fibre, often associated by consumers with supporting digestion, gut health and the regulation of blood sugars, aligns with the priorities of health-driven snack eaters. Hydration products, and food and drink which prioritise reduced sugar and plant-based sweetener alternatives, are also on the rise in response to consumer preferences. In fact, sugar content is probably the most sought-after information for snack eaters. This means manufacturers are increasingly under pressure to reduce sugar while keeping their products enjoyable and affordable. Plant-based stevia sweeteners, extracted from pure stevia leaves, have long been used as a sugar substitute, while the latest innovations in sugar reduction technology combine the Reb M molecule found naturally in the plant with sugar reduction solutions to balance taste, affordability and consumer appeal. Prioritising transparency Today’s snacks must meet increasingly varied consumer preferences. Assessing and comparing products is becoming a deliberate part of the process when consumers choose the best snacks to enjoy. Functional snacks are growing in popularity because they often allow consumers to indulge ‘guilt-free’ by combining properties such as low sugar, high protein, added fibre and great taste. Convenient, easy to digest and able to deliver a sustainable energy boost, the new norm of functional, healthy snacks is breaking down the snacking taboo.   As demand for high-protein snacks continues to grow, brands are under increasing pressure to deliver stronger nutritional credentials without compromising on taste or texture.   The acceptability of ‘clean label’ ingredients comes as consumers seek clarity from manufacturers, with 77% of snack eaters finding products with only a few ingredients most appealing. In addition to looking for ‘added value’ options, shoppers are increasingly checking product details against label  claims.   This is where plant ingredients are becoming more important. Clean label ingredient solutions enable manufacturers to replace what consumers perceive to be undesirable content without compromising on factors such as taste or texture. Starting with the right plant-based ingredients and flavour solutions, food and drink products with nutrition, health and wellness properties will naturally follow. Benefits for consumers Snacks remain a means of refuelling or fulfilling an emotional need like stress or boredom. But thanks to advances in food labelling practices, ingredient technology and reduced sugar or alternative plant-based sweetener options, manufacturers can better align their products with consumers' lifestyle choices. The value placed on being able to access healthier vegan and vegetarian snack options is motivating manufacturers to develop their product offering and lead the way in snacking innovation.

Dutch meat alternatives company Schouten Europe has launched a new plant-based fillet featuring a proprietary fibre structure designed to deliver improved texture, functionality and sustainability credentials. The 95g fillet represents what the company describes as a ‘next step’ in its ongoing development of meat alternatives, combining a firm, meat-like bite with reduced processing requirements. Niek-Jan Schouten, CEO, said: “With this fillet, we are taking a next step that is relevant for both our partners and the consumer.” The launch comes amid growing scrutiny of production methods within the plant-based sector, particularly around energy-intensive texturization processes and globally sourced ingredients. Schouten’s new fibre-based approach aims to address these concerns by simplifying structure formation. Internal analyses suggest the technology could reduce environmental impact by approximately 10–30%, depending on formulation and supply chain factors. “Our R&D department has worked hard over the past year on further developing our fibre technology. Texturization is the process by which protein is transformed into a fibrous structure that resembles meat,” Schouten added. The company says the fillet has been engineered to deliver on both sensory and functional performance. It features a light, chicken-like colour and is designed to remain juicy during cooking, an area where some meat alternatives struggle. The product is suitable for hot applications and marinates effectively, with a pre-marinated version also available for chilled uses. Its structure is created using 3D shaping technology to achieve a recognisable whole-cut format. Nutritionally, the fillet carries a Nutri-Score A and offers high levels of protein and fibre. It can also be fortified with iron and vitamin B12, aligning with growing demand for nutritionally complete plant-based options. Founded in 1990, Schouten Europe has positioned itself as one of the early pioneers in plant-based protein development in the Netherlands. The company supplies a broad private-label portfolio across more than 50 countries and continues to focus on tailored product development for retail and foodservice partners.