Precision fermentation is often framed as a competitor to plant-based food, but the reality may be far more collaborative. Suzanne Robb, senior market strategy manager at CPI, explores how fermentation could enable the next phase of alternative protein growth. Suzanne Robb For the past decade, the alternative protein conversation has been framed as a contest of technologies. Plant-based foods, precision fermentation and cultivated meat are often presented as distinct and even competing categories vying for market share, consumer attention and investment, but this framing misses a crucial point. In practice, precision fermentation isn’t emerging as a substitute for plant-based systems, but as a functional ingredient platform that enhances them. Its greatest impact lies in how it’s being integrated into commercial formulations and existing manufacturing systems to address specific performance gaps. Moving beyond the ‘either/or’ mindset Plant-based products have achieved significant commercial success, scaling rapidly by building on established agricultural supply chains and existing manufacturing infrastructure. Today, they represent the largest segment of the alternative protein market, accounting for a substantial share of category sales, according to Fortune Business Insights. Yet despite this success, one persistent challenge remains: performance. While plant proteins are effective at delivering structure and protein content, they often struggle to replicate the complex functional properties of animal-derived ingredients. This is particularly evident in a few different use cases, including applications that rely on casein-driven gelation and melt behaviour in cheese, thermostable foaming and aeration in egg-based systems, stable emulsification across complex formulations, and the characteristic flavour development that occurs during cooking. These limitations aren’t simply matters of taste; they directly affect process performance, product stability, and repeat purchase behaviour. And this is where precision fermentation comes in. By programming microorganisms to produce targeted functional molecules such as proteins, enzymes, fats and flavour compounds, precision fermentation enables the creation of ingredients that are molecularly identical to their animal counterparts. Rather than replacing plant-based formulations, these ingredients are increasingly being integrated into them. Some of the most important advances in alternative proteins illustrate this complementary relationship clearly. Recreating meat flavour and unlocking dairy functionality One of the defining examples is the use of precision-fermented heme in plant-based meat. Impossible Foods’ soy leghemoglobin, produced via yeast fermentation, replicates the iron-containing molecule responsible for the characteristic flavour and aroma of meat. © Impossible Foods This introduces a functional ingredient that catalyses key flavour reactions. Without it, plant-based burgers may look and feel like meat, but can lack the depth of flavour created during cooking meat. With it, they can deliver the ‘bleeding,’ aroma and taste cues that consumers associate with real beef. From a formulation perspective, the significance lies in efficiency of impact. These ingredients are typically used at low inclusion levels, allowing developers to target flavour gaps without substantially altering the core protein matrix or cost structure. Dairy presents an even clearer example. The proteins that give dairy products their characteristic performance, including melting, stretching, foaming and emulsification, are difficult to recreate using plant ingredients alone. Precision fermentation companies such as Perfect Day are producing animal-identical whey and casein proteins without the cow, allowing manufacturers to retain familiar functionality while expanding the possibilities for alternative dairy products. The implication is significant: rather than trying to approximate cheese or yogurt using plant proteins alone, manufacturers can combine plant-based matrices with fermentation-derived proteins to achieve closer parity in texture and performance. The same pattern is playing out across other ingredient categories. Precision fermentation is also used to produce egg proteins such as ovalbumin, which unlocks aeration, binding and emulsification in baked goods and processed foods. Meanwhile, fermentation-derived fats and oils are being developed to address one of the biggest gaps in plant-based products: richness and mouthfeel. In each case, the role of fermentation is to help solve discrete functional challenges within broader formulations, not to replace plant-based formulations entirely. A layered future, not a fragmented one Taken together, these examples suggest that the future of alternative proteins is unlikely to be defined by a single technology. Instead, many manufacturers are adopting a layered approach that combines the strengths of different ingredients. Plant-based systems continue to provide the bulk structure, protein content and cost-efficiency needed for scalable products, while precision fermentation-derived ingredients are being used more selectively to deliver specific functional benefits and optimise performance. Rather than competing with one another, the two approaches are increasingly working in combination to create products that better meet consumer expectations. This model enables more efficient formulation strategies, where functionality is engineered through selective ingredient inclusion rather than complex workarounds. For product developers, this also reduces formulation trade-offs and enables more precise control over product attributes. As manufacturers look to improve flavour, texture and functionality without redesigning products from first principles, fermentation-derived ingredients are becoming increasingly embedded within broader formulation strategies. While fermentation remains a smaller segment of the alternative protein market than plant-based foods, investment and commercial interest continue to grow as organisations explore its potential to enhance product performance and accelerate innovation. Precision fermentation is becoming embedded across the value chain, even if it remains largely invisible to consumers. Why this matters for the next phase of growth Early growth in the alternative protein sector was driven by novelty and values including sustainability, animal welfare and curiosity. But the next phase of the sector will be driven by repeat purchase, and that depends on product experience. Consumers don’t choose preferred technologies; they choose food that tastes good, performs reliably and offers value. Delivering those expectations consistently. and at commercial scale. is where the next challenge begins. Product performance alone isn’t enough; manufacturers also need production systems that can translate promising formulations into viable commercial products. Precision fermentation is proving that it addresses the attributes that determine whether consumers come back for a second purchase, including flavour authenticity, texture fidelity and functional performance, but commercial success ultimately depends on the ability to scale production reliably and cost-effectively. As more manufacturers integrate fermentation-derived ingredients into plant-based formulations, attention is increasingly shifting towards process development, scale-up and the generation of robust technical data needed to support the move from proof-of-concept to commercial deployment and market adoption. From a manufacturing perspective, this integrated model offers several advantages. It supports incremental reformulation: rather than redesigning products from first principles, manufacturers can introduce functional ingredients into existing formulations to address specific performance limitations, reducing time-to-market and lowering development risk. It also maintains compatibility with existing processing infrastructure. Because fermentation-derived ingredients are typically used at low inclusion rates, they can often be incorporated without significant changes to production lines or processing conditions. And it enables more efficient cost-in-use optimisation. While some precision fermentation ingredients remain relatively high-cost on a per-kilogram basis, their targeted application means that overall formulation economics can remain competitive when evaluated at the product level. Together, these factors make precision fermentation particularly suited to B2B ingredient integration, rather than wholesale category disruption. From category competition to ingredient convergence Reframing precision fermentation as an enabling technology, rather than a competing category, helps clarify where the industry is heading. The future is unlikely to be defined by ‘plant-based versus fermentation.’ Instead, it will be built on hybrid systems that combine the strengths of both. In practice, that future is already here, with burgers that taste more like beef, cheeses that melt more convincingly and baked goods that perform as expected. Precision fermentation may remain largely behind the scenes, but its impact will be felt where it matters most: formulation, processing and manufacturing performance. As precision fermentation becomes more embedded within broader food systems, the infrastructure needed to move innovations from formulation into manufacture will become increasingly important.

Food System Innovations (FSI) has launched the Food Intelligence Lab, a new interdisciplinary initiative designed to build the AI infrastructure needed to accelerate research and development across the sustainable protein sector. Backed by a $2 million grant from the Bezos Earth Fund awarded last year, the lab will develop open-source datasets, machine learning models and benchmarking tools that aim to shorten product development timelines and improve the sensory performance of plant-based and other sustainable protein products. The announcement comes as alternative protein companies continue to face slowing consumer adoption, driven in part by persistent concerns around taste and texture despite years of investment in formulation improvements. Anna Thomas, director of machine learning at the Food Intelligence Lab and a computer scientist at Stanford University, said: "AI is already transforming fields like drug and materials discovery, but food still lacks the shared infrastructure needed to fully unlock the potential of AI in this space. We're building tools to help food scientists iterate faster and create truly exceptional sustainable protein products." Unlike sectors such as pharmaceuticals, where extensive public datasets have accelerated AI development, food formulation remains constrained by fragmented data, proprietary research and expensive experimental cycles. The Food Intelligence Lab aims to address that gap by creating large-scale, open datasets that combine sensory evaluations with instrumental measurements such as texture profile analysis, pH and shear testing. These resources will underpin AI models capable of predicting consumer-relevant attributes, including taste and texture, before products undergo physical testing. The initiative will also collaborate with food companies, academic researchers and non-profits to translate those models into commercial R&D workflows. FSI highlighted an early collaboration with Proxy Foods AI, in which the teams developed an optimisation system known as Expert-Guided Bayesian Optimisation (EGBO). According to the organisation, the AI system improved the sensory performance of a plant-based Greek-style yogurt by 29% in just 10 formulation iterations completed over five days. The optimised formulation matched an animal-based benchmark on three of four key sensory attributes – consistency, creaminess and tanginess. FSI also reported that EGBO outperformed a professional food scientist working under the same time constraints, achieving a higher optimisation score while arriving at a stronger formulation more quickly. Panos Kostopoulos, founder and CEO of Proxy Foods AI, said: "Food scientists shouldn't have to spend months on trial-and-error to get texture, mouthfeel, flavour, and aftertaste right." Kostopoulos continued: "Partnering with FSI's Food Intelligence Lab to open-source these tools is how we accelerate those breakthroughs and ultimately change how we feed the planet for the better." Beyond formulation optimisation, the lab is also developing AI tools to predict sensory outcomes, an area that could reduce the industry's reliance on costly and time-consuming consumer taste panels. Researchers recently introduced TasteBench, an open benchmark and Kaggle competition that evaluates AI models on their ability to predict how closely sustainable protein products resemble their animal-based counterparts. According to FSI, the strongest AI model currently performs at roughly the level of the median human sensory panellist. The organisation believes combining scientific literature, experimental data, foundation models and human expertise will eventually enable AI systems to recommend the next best formulation experiment, significantly reducing development timelines. The launch reflects a broader trend toward applying artificial intelligence across food product development, as manufacturers seek to improve formulation efficiency while lowering development costs. For the alternative protein sector, where consumer acceptance remains closely tied to sensory quality, more accurate predictive tools could help companies bring better-performing products to market faster while reducing reliance on costly trial-and-error experimentation. By making its datasets, benchmarks and models openly available, FSI also hopes to lower barriers for start-ups, academic researchers and established manufacturers, encouraging greater collaboration across the sustainable protein ecosystem. The Food Intelligence Lab's research, including papers on EGBO and TasteBench, will be presented at the AI for Scientific Discovery Workshop during the 2026 International Conference on Machine Learning.

Planet A Foods has expanded its cocoa-free ingredient portfolio with the launch of ChoViva No Added Sugar, targeting growing demand for healthier indulgence options across the confectionery and bakery sectors. The German food technology company said the new formulation combines its cocoa-free chocolate alternative with a no-added-sugar recipe, allowing manufacturers to develop reduced-sugar products without compromising on taste, texture or functionality. The launch comes as food and beverage brands face increasing pressure to address consumer concerns around sugar consumption while maintaining indulgent product experiences. Sara Marquart, co-founder and chief technology officer of Planet A Foods, said: "Demand for sugar-reduced products is accelerating rapidly as consumers become increasingly mindful of their nutrition. Historically, cutting out sugar often meant sacrificing taste. Our formulation successfully retains the familiar, smooth melt and indulgent experience while eliminating added sugar." ChoViva is produced using sunflower seeds rather than cocoa beans, offering manufacturers an alternative ingredient that aims to reduce exposure to cocoa supply chain challenges, including price volatility, availability concerns and sustainability risks. The introduction of a no-added-sugar version reflects broader shifts in consumer purchasing behaviour. According to Planet A Foods, consumers are increasingly seeking products that combine indulgence with perceived health benefits, driven by growing awareness of the health impacts associated with excessive sugar consumption and the wider trend toward conscious eating. The company believes the new ingredient could help confectionery and bakery manufacturers unlock opportunities in one of the fastest-growing segments of the sweets market, as demand rises for products positioned around reduced sugar and improved nutritional profiles. Alongside its health-focused positioning, Planet A Foods is highlighting the ingredient's environmental credentials. Because ChoViva is manufactured from sunflower seeds rather than cocoa, the company says it avoids many of the environmental challenges linked to traditional cocoa production, including deforestation and emissions associated with long-distance transportation. According to the company, ChoViva Milk has a carbon footprint of 2.8kg CO₂e per kilogram compared with 10.6kg CO₂e per kilogram for conventional milk chocolate, based on a lifecycle assessment verified by the sustainability platform, Inoqo. The launch further strengthens Planet A Foods' position in the rapidly evolving alternative chocolate category, where ingredient suppliers are increasingly developing solutions that address both sustainability concerns and changing consumer health priorities. As cocoa prices remain elevated and manufacturers seek greater resilience in ingredient sourcing, innovations such as cocoa-free and sugar-reduced alternatives are expected to play an increasingly important role in future product development strategies.

Dutch meat alternatives specialist Schouten Europe has acquired fellow plant-based producer Bobeldijk Food Group, strengthening its manufacturing footprint and market position in Europe's growing alternative protein sector. The acquisition brings together two established Dutch companies with strong expertise in private-label plant-based products and is expected to significantly increase Schouten Europe's production capacity while supporting its long-term growth ambitions. Based in Giessen, The Netherlands, Schouten Europe has been active in the plant-based sector since 1990 and is widely regarded as one of the pioneers of the meat alternatives industry. The company supplies a broad portfolio of meat and fish alternatives to customers in more than 50 countries, primarily through private-label partnerships. Schouten Europe CEO Niek-Jan Schouten, said: "The market for plant-based products is developing rapidly. With the acquisition of Bobeldijk, we are not only increasing our production capacity but also strengthening our flexibility and decisiveness towards customers. At the same time, this step gives us the opportunity to continue investing in innovation." Bobeldijk Food Group, based in Deventer, has established a strong position within the European plant-based market through its focus on product development and private-label manufacturing. Schouten said the two companies share similar values centred on quality, innovation, flexibility and long-term customer relationships. "Bobeldijk has extensive knowledge, experience and craftsmanship in the production and marketing of plant-based products, making it a strong addition to our organisation," he added. The transaction comes as plant-based markets across Europe enter a period of maturation following several years of rapid growth. While some categories have experienced slower growth rates and market stabilisation, Schouten reports continued momentum in its business. The company revealed that it achieved revenue growth of more than 30% last year, outperforming many markets within the broader plant-based sector. The acquisition also supports Schouten's wider strategy to accelerate the protein transition and expand internationally under the leadership of the next generation of the Schouten family. Following the deal, the company claims to become the largest family-owned business operating in the European meat alternatives market. As consumer demand for sustainable protein options continues to evolve, Schouten said it will continue investing in innovation and product development to support future growth. "We continue to invest in innovation and accelerate the protein transition," the company said. "Not only because we believe in the growth opportunities of plant-based food, but above all because, as a family business, we want to contribute to a more sustainable and future-proof food system." Financial terms of the transaction were not disclosed.

With more than 600 attendees, over 100 expert speakers, visitors from more than 30 countries and 20+ hours of thought leadership, Bridge2Food Europe 2026 brought together key voices from across the food innovation sector. Held over three days in Copenhagen, Bridge2Food Europe brought together global brands, researchers, start-ups, investors and solution providers to explore the trends transforming the future of food, from consumer behaviour and health driven innovation to sustainable proteins, product development and commercialisation. A central theme throughout the event was understanding the modern consumer and translating those insights into successful innovation strategies. Johannes Hartmann of Innova Market Insights opened the conference by exploring the global consumer trends influencing purchasing decisions and the market forces shaping the next generation of food and beverage innovation. Behavioural science remained a key focus, with Sophie Attwood of Behavior Global examining the psychology behind healthy food choices, while Mads Holme of ReD Associates demonstrated how organisations can embed human behaviour into the innovation process to develop products that better meet consumer needs. Across the programme, delegates also heard from leading organisations – including Novonesis, IFF, Nestlé Research, Oatly, ADM, Euromonitor, MAX Burgers, Swiss Food & Nutrition Valley, DigitalFoodLab, Qina, Angel Yeast, Nomad Foods, Wageningen Food & Biobased Research and Food & Bio Cluster Denmark – showcased the breadth of expertise driving the future of food. Sessions explored topics including health and nutrition, consumer insights, clean label innovation, sustainable proteins, food technology, processing and commercial strategy. Beyond the conference programme, attendees connected through dedicated networking sessions, one to one business meetings, the exhibition and collaborative workshops, creating new partnerships across the global food innovation ecosystem. Vincent Brain, general manager of Bridge2Food, said: "Bridge2Food Europe is about bringing together the organisations and people shaping the future of food. The conversations, collaborations and knowledge shared throughout this year's event demonstrated the importance of putting consumers at the centre of innovation while working collectively to address the challenges and opportunities facing the food industry." Following the success of the 2026 event, Bridge2Food Europe will return to Den Bosch, The Netherlands, from 15 to 17 June 2027. Organisations interested in speaking, sponsoring, exhibiting or partnering with Bridge2Food Europe 2027 are encouraged to contact the Bridge2Food team to explore opportunities.

The Vegetarian Butcher Collective has announced the appointment of Rutger Rozendaal as chief executive officer, succeeding Willem van Weede, as the company prepares to accelerate growth and innovation across the European plant-based food sector. Rutger Rozendaal The leadership transition comes one year after the integration of alt-meat brands Vivera and The Vegetarian Butcher, a move that created what the company describes as Europe’s largest plant-based meat business. Dutch brand The Vegetarian Butcher was acquired by Unilever in 2018, and sold to JBS-owned Vivera in March 2025. Rozendaal, who was previously CEO of The Vegetarian Butcher brand, takes leadership of the broader merged group at a pivotal time for the business, as consumer interest in plant-based foods continues to evolve and manufacturers seek new opportunities for growth, innovation and market expansion. “Today, I’m honoured to announce I will take on the role of CEO of The Vegetarian Butcher Collective,” said Rozendaal on LinkedIn. “Over the past year, Vivera and The Vegetarian Butcher have been brought together into one organisation, creating Europe’s largest plant-based meat company. That is a true testament to the dedication, talent and commitment of teams across both businesses.” He also paid tribute to his predecessor, adding: “I want to thank Willem van Weede for his leadership over the past year and for helping build such a strong foundation for the future.” Looking ahead, Rozendaal said the company remains focused on advancing the transition towards a more plant-based food system. “Most of all, I’m looking forward to building one strong Collective, combining the strengths of both Vivera and The Vegetarian Butcher,” Rozendaal said. “The foundation is in place. Now it's time for the next chapter.” The company said it will continue to build on the combined strengths of its two flagship brands, with a focus on accelerating innovation, expanding its market impact and attracting more consumers to plant-based food choices. Top image: © The Vegetarian Butcher

US plant-based dairy alternative specialist Forager Project has expanded its organic dairy-free creamer portfolio with the launch of three new flavours inspired by global taste traditions: Golden Salted Caramel, Banana Bread and Mexican Chocolate. Available now at Sprouts Farmers Market, the new additions reflect growing consumer demand for more indulgent and distinctive plant-based coffee creamers, moving beyond the category’s traditional focus on familiar flavours such as vanilla. According to Forager Project, flavour innovation within the dairy-free creamer segment has lagged behind category growth. Vanilla continues to account for nearly half of dairy-free creamers currently available on shelves, while the company’s consumer research found that almost one in four shoppers are seeking more comforting and indulgent flavour options. Stephen Williamson, co-founder and CEO of Forager Project, said: “Rather than simply replicating traditional dairy flavours, we looked to flavour profiles and taste traditions from around the world that could deliver warmth, nostalgia and discovery." The new range has been developed to offer consumers a more elevated coffee experience while maintaining the clean-label credentials associated with the Forager Project brand. Each flavour brings a distinctive profile to the category: Banana Bread combines sweet ripe banana notes with warm baked flavours for a comforting, dessert-inspired option; Mexican Chocolate delivers rich dark chocolate notes complemented by a subtle hint of heat and Golden Salted Caramel blends caramel and sea salt with warming turmeric, offering a balance of sweetness and spice-inspired depth. Like the company’s wider portfolio of plant-based yogurts, milks, protein shakes and kefir-style drinks, the creamers are made with a short list of organic ingredients, including cashews, coconut cream and gluten-free oat extract. The formulation aims to deliver a rich and creamy texture while aligning with consumer demand for simple ingredient declarations. The three new flavours join Forager Project’s existing creamer range, which includes Plain Unsweetened, Cinnamon Vanilla and Sweet & Creamy Brown Sugar. Packaged in 20oz bottles, the new creamers carry a suggested retail price of $6.99 and are available now through Sprouts Farmers Market locations.

UK plant-based recipe box company Grubby has partnered with nutrition science company Zoe to launch a collection of fibre-rich, gut health-focused meals designed to help consumers increase plant diversity and improve digestive health. Available from 25 June to 8 July, the limited-edition range combines Grubby's plant-based meal expertise with Zoe's microbiome research, resulting in a portfolio of meal kits and ready meals that have been reviewed and approved by Zoe's nutrition team. The collaboration comes as consumer interest in gut health, fibre intake and plant-based nutrition continues to grow, creating opportunities for brands that can combine health credentials with convenience and flavour. The co-branded collection features eight meal kits and three prepared meals, each delivering at least 14g of fibre, seven or more plant points and significant levels of protein from whole-food ingredients. Among the headline products is the Speedy Cajun Tofu & Black Bean Salad with Avocado & Lime Dressing, which delivers 37g of protein and 18g of fibre while achieving a Zoe nutritional score of more than 90. Other standout launches include the Crispy Curried Mango Chickpea Traybake with Spinach & Quinoa, containing 13.5 plant points, and the Hearty Chilli Bean Sweet Potato Stew, which provides 23g of fibre in a single serving. The range also includes prepared meal options such as Harissa Cauliflower with Muhammara Sauce and Harissa Tofu Buddha Bowl, targeting consumers seeking convenient, nutrient-dense plant-based meals. According to Zoe, data from its ongoing gut health research programme involving more than 300,000 participants suggests that consuming a wide variety of plant foods is one of the most effective ways to support microbiome diversity. The company notes that only around 5% of UK adults currently consume the recommended daily fibre intake. For Grubby, the collaboration represents an opportunity to strengthen its position at the intersection of plant-based eating and personalised nutrition, two categories that continue to attract consumer interest despite broader challenges in the alternative protein market. Martin Holden-White, founder of Grubby, said: "We've always believed that plant-based food can be the most exciting choice on the table. Working alongside Zoe has allowed us to combine flavour-led recipes with the latest gut health science."

Israeli climate biotech company Brevel is extending its illuminated fermentation technology into the plant cell culture sector through a new collaboration with coffee cell-culture specialist Coffeesai. The partnership marks a significant step in Brevel's strategy to apply its proprietary biomanufacturing platform beyond microalgae production and into emerging alternative ingredient categories, including cultivated coffee, cocoa and other plant-derived products. Brevel said its illuminated fermentation technology combines controlled fermentation with targeted light exposure inside closed bioreactors, enabling plant cells to grow more efficiently while stimulating the production of valuable natural compounds. The company is using the collaboration with Coffeesai as a proof point for the platform's ability to support commercial-scale production of plant cell cultures, an area attracting increasing investment as food manufacturers seek more climate-resilient supply chains. Plant cell culture technology enables companies to grow plant cells directly in bioreactors rather than relying on traditional agriculture, offering year-round production with reduced dependence on land, water and weather conditions. The technology is drawing particular interest in coffee, where climate change is expected to place increasing pressure on global production. Industry estimates suggest that up to half of current coffee-growing land could become unsuitable for cultivation by 2050 due to rising temperatures and changing weather patterns. Brevel CEO and co-founder Yonatan Golan said: "Our work in coffee cell cultures serves as a case study for the capabilities of our illuminated fermentation infrastructure. We have demonstrated the platform's ability to achieve high cell densities while sustaining continuous growth through an advanced semi-continuous cultivation process." According to Brevel, the process uses precisely controlled light exposure to influence cell metabolism and encourage the production of desirable compounds linked to flavour, aroma and nutritional value. Early trials have shown that varying light profiles can affect the sensory characteristics of the resulting biomass. Coffeesai CEO Ami Herman described the initial findings as encouraging, noting that the company continues to assess the platform's potential as it develops pathways towards larger-scale production. The move into plant cell culture has been supported by a US$1 million grant from the Israel Innovation Authority, awarded specifically to help Brevel expand its illuminated fermentation technology into plant cell culture and adjacent industries. Alongside its work with Coffeesai, Brevel revealed it is collaborating with US-based plant cell technology company Ayana Bio and an undisclosed cocoa cell-culture start-up, signalling broader ambitions within the emerging sector. Brevel claims its technology addresses several limitations associated with conventional dark fermentation processes by using light to stimulate biological pathways that would otherwise remain inactive. The company says this can improve growth rates, increase production consistency and enhance the profile of bioactive compounds produced by plant cells. To support commercialisation, Brevel has established a three-stage development model that takes projects from proof-of-concept through pilot-scale production and ultimately to full commercial manufacturing. Its production facility currently operates illuminated fermenters at scales ranging from 50 litres to 5,000 litres under FSSC 22000 and HACCP certifications. Founded as a climate-focused biotechnology company, Brevel initially commercialised illuminated fermentation for microalgae production in the nutraceutical sector. The company has raised US$30 million to date and is now targeting broader opportunities across the food, nutraceutical and pharmaceutical industries.

Gut health science company Zoe has expanded into the snacking category with the launch of The Gut Health Bar, a plant-rich snack designed to support the gut microbiome while challenging conventional perceptions of healthy snacking. Developed by the company's nutrition scientists, the new product contains more than 10 plant-based ingredients and is positioned as a nutrient-dense alternative to conventional snack, cereal and protein bars. Available in dark chocolate and raspberry variants, the bar combines ingredients such as almonds, cashews, edamame, red lentils, flaxseeds, pumpkin seeds, seaweed, and kombucha. The launch reflects growing consumer demand for functional foods that deliver benefits beyond basic nutrition, particularly in areas such as gut health, digestive wellness and plant diversity. According to Zoe, the product was developed using insights generated through the company's large-scale nutrition and microbiome research programmes. Rather than focusing solely on protein content or calorie reduction, the formulation emphasises fibre, plant diversity and food structure, factors increasingly associated with positive gut health outcomes. Professor Sarah Berry, chief scientist at Zoe and professor of nutritional sciences at King's College London, said: "The snacking category has historically prioritised convenience over nutritional quality. Our research shows that snacking itself is not the problem. The challenge is the quality of the foods people are consuming." A key differentiator for the product is its focus on preserving the natural food matrix of ingredients. The bar contains visible whole nuts, seeds and plant pieces designed to create a chewy texture that slows eating speed and promotes satiety. This approach comes as growing research highlights links between eating rate and calorie intake. Zoe cites internal findings suggesting that slower eating can help reduce overall energy consumption while improving satisfaction. The launch is supported by new consumer research commissioned by the company, which found that 95% of UK adults snack regularly, with snacks accounting for approximately one-quarter of daily calorie intake. However, only 28% of respondents considered their snacking habits healthy, while 70% reported feeling confused or misled by ingredient lists and health claims on packaged snacks. The survey also revealed that bars have become the UK's most popular snack format, with 68% of consumers regularly choosing snack, cereal or protein bars. Despite protein ranking among the most sought-after nutritional attributes, many consumers remain uncertain about what constitutes a genuinely healthy snack. Professor Tim Spector, scientific co-founder of Zoe, said: "The food environment is flooded with products built around marketing claims rather than nutritional quality. We wanted to demonstrate that it is possible to create a snack that combines strong science, whole-food ingredients and great taste." The launch marks Zoe's latest move beyond digital health services and into consumer packaged goods, as the company seeks to translate its nutrition science into everyday food products. It also reflects wider industry trends, with food manufacturers increasingly investing in gut health, fibre-rich formulations and minimally processed ingredients to meet evolving consumer preferences. Jonathan Wolf, CEO and scientific co-founder of Zoe, said: "Snacks make up a significant proportion of what people eat every day. Creating a convenient product that supports gut health while delivering on taste is an important step in helping consumers make better food choices." As demand for functional snacks continues to accelerate, Zoe's entry into the category highlights the growing convergence of nutritional science, gut health research and mainstream food innovation.

Finnish food technology company Solar Foods has secured €77.8 million in public funding from Business Finland to support the construction and commissioning of its planned Factory 02 production facility, marking a major milestone in the scale-up of its air-based protein ingredient Solein. The financing package, announced on 17 June, comprises a €39.6 million grant and a €38.1 million research and development loan tied to the company's participation in the European Union's Important Projects of Common European Interest (IPCEI) hydrogen initiative. The funding will be directed toward the construction and commissioning of Factory 02 in Selkäharju, Lappeenranta, Finland, a facility expected to play a central role in Solar Foods' ambition to commercialise Solein at an industrial scale. Solein, a novel protein produced using carbon dioxide, hydrogen and renewable electricity, has attracted significant attention from the food industry as a potential low-impact ingredient for foods and beverages. The company positions the technology as a way to decouple protein production from traditional agriculture while reducing land and water use. The newly announced funding forms a key component of Solar Foods' broader financing strategy unveiled in October 2025, which combines equity, debt and grant financing to support expansion. Rami Jokela, CEO of Solar Foods, said: "The funding decision is a significant part of the total financing in line with the company's strategy. We have executed our financing plan with determination and are pleased with Business Finland's decision." Factory 02 is expected to represent Solar Foods' next major step following the commissioning of Factory 01, providing substantially larger production capacity as the company seeks to meet growing commercial demand. The funding package will support multiple phases of the project, including facility construction, equipment procurement, installation, commissioning and production ramp-up ahead of commercial-scale operations. "Projects like this carry risks, but they are exactly the kind of high-ambition, high-expertise investments Finland needs to create entirely new industries and future growth," said Lassi Noponen, director general of Business Finland. The grant component covers up to 48% of eligible project costs incurred between 2027 and 2031 and will support the implementation and ramp-up of Factory 02, as well as the large-scale commercialisation of Solein. The 10-year R&D loan carries a 1% interest rate, includes a five-year grace period and requires no collateral. Despite the funding milestone, Solar Foods has not yet reached a final investment decision for Factory 02. The company said it continues to focus on securing customer agreements, strengthening strategic partnerships, advancing facility design and completing regulatory milestones, including novel food approval in the European Union and a No Questions Letter from the US Food and Drug Administration. The project is part of the EU-backed Hy2Use hydrogen IPCEI initiative, which aims to accelerate innovation and industrial deployment across Europe's hydrogen value chain. Solar Foods was selected for the programme in 2022 and has already received earlier rounds of support for Factory 01 and preliminary development work for Factory 02. The latest funding announcement highlights growing public-sector support for alternative protein technologies as governments and industry seek scalable solutions to improve food security and reduce the environmental footprint of food production. If completed as planned, Factory 02 could become one of the world's largest facilities dedicated to producing protein from air and renewable energy, positioning Solar Foods as a key player in the emerging precision and climate-resilient food ingredients sector.

Dutch food-tech company the Protein Brewery has received European Union novel food authorisation for Fermotein, making it the first novel whole-food mycelium ingredient approved for sale in the bloc and marking a significant milestone for the emerging biomass fermentation sector. The European Commission has formally authorised Rhizomucor pusillus mycelium, the fungal biomass behind Fermotein, for placement on the EU market under the Novel Food Regulation. The approval follows a positive scientific opinion from the European Food Safety Authority (EFSA) in December 2025 and a favourable vote by the Standing Committee on Plants, Animals, Food and Feed in May this year. The authorisation represents a first for the European food industry, establishing Rhizomucor pusillus mycelium as the first novel mycelium ingredient to gain approval under the EU’s novel food framework. For The Protein Brewery, headquartered in Breda, the decision unlocks commercial access to its home market after several years of regulatory review. Thijs Bosch, CEO of The Protein Brewery, said: “This is a turning point for the company. Europe is our home market, and supplying European customers directly from our Dutch factory is a major milestone. We see strong demand from both established and emerging brands seeking nutrient-dense, sustainable ingredients.” The approval is expected to accelerate interest in biomass fermentation as food manufacturers seek alternative protein sources that combine nutrition, functionality and sustainability. Produced through the fermentation of Rhizomucor pusillus, a non-fruiting fungal species related to strains traditionally used in Asian fermented foods, Fermotein contains approximately 50% protein and 30% dietary fibre, alongside naturally occurring micronutrients and bioactive compounds. Unlike many alternative protein ingredients that require blending to achieve nutritional completeness, the company positions Fermotein as a single ingredient delivering all essential amino acids while supporting clean-label product development. The ingredient has been approved for use across a wide range of food and beverage applications, including protein powders, nutritional supplements, snack bars, dairy alternatives and better-for-you food and drink formulations. The European Commission approved the ingredient under the designation 'Rhizomucor pusillus mycelium,' a move The Protein Brewery says provides clearer terminology for manufacturers and consumers while recognising the ingredient’s identity as a whole-food mycelium product. The company submitted its novel food dossier in 2020 and worked with both EFSA and the European Commission throughout the review process. Yvonne Dommels, director of nutrition and regulatory affairs at The Protein Brewery, said: “Today we are proud that we can finally sell Fermotein in our home country and across Europe." Under the authorisation, The Protein Brewery has been granted five years of exclusive rights to the scientific data supporting the ingredient’s safety assessment, in addition to protection provided by its proprietary production technology. The company is already commercialising Fermotein in Singapore and the United States and is now preparing to expand European supply. The Protein Brewery expects to deliver approximately 600 metric tonnes of Fermotein in 2027 from its Breda production facility, supported by existing customer commitments across Europe, Singapore and the US. Production capacity is expected to exceed 2,000 metric tonnes by 2029. Regulatory submissions are also progressing in the UK, Canada and Australia/New Zealand, with the company anticipating a first authorisation in the UK later this year. The approval comes amid growing investor and industry interest in fermentation-enabled ingredients as food manufacturers seek scalable solutions to meet demand for high-protein, sustainable and minimally processed products. Commenting on the approval, Lea Seyfarth, policy manager at non-profit think tank the Good Food Institute Europe, said: "It’s fantastic to see the first approval of a mycoprotein ingredient under the EU’s novel food process, demonstrating that the regulatory system can enable new products to come to market in a way that meets the bloc’s robust safety standards." However, Seyfarth criticised the six-year process from application to final approval, adding that the EU should ensure its regulatory framework "keeps pace with European food innovation". "The EU should prevent unnecessary future delays by boosting the European Food Safety Authority’s capacity and enabling regulators to provide extended scientific advice and detailed guidance to applicants before submission," she said. Top image: © The Protein Brewery