Delamere has launched a new oat drink in 97ml bottles for the hospitality and foodservice industry, building on the success of its semi-skimmed milk mini bottles. The dairy company, based in Cheshire, UK, is offering the new oat drink to provide a plant-based alternative to cow’s milk. This will allow accommodation and foodservice providers to cater to demand for non-dairy options. Designed for hospitality settings such as hotel room trays, breakfast buffets and on-board catering, the bottles can be used to add to hot drinks or pour over cereal. The ambient product has a shelf-life of up to six months. Once opened, it can be treated as fresh milk and stored in the fridge. Each bottle contains 3-4 servings and can be re-closed and stored by guests, eliminating the single-use plastic associated with milk pots and sticks. The format also aims to save time on repeat deliveries of fresh milk to rooms. The glass bottles are capped with an aluminium lid and are fully recyclable. The new oat drinks are available now and can be purchased through Brakes and via wholesalers nationwide. Dan Yates, national account manager at Delamere, said: “Our mini milk bottles are already a trusted choice in hotels and hospitality settings, so the creation of a plant-based oat drink in the same format felt like the natural next step when adding to the range”.

A new study from the University of Stirling, Scotland, has identified nostalgia as a major barrier in preventing adoption of plant-based diets. The research, led by Aga Kosla of the university’s Faculty of Natural Sciences, highlighted how links to childhood, cultural identity and a sense of home can make dietary changes feel like a loss of self or tradition. Attachment is less often about meat itself and more about links to personal experiences and culture, the study revealed. It points out that current efforts to encourage people to adopt plant-based diets often focus on health, ethics, animal rights or the environment, while overlooking personal and social connections to food. “Our research shows that dietary change is not just a practical or nutritional issue,” said lead author Kosla. “Food is tied to identity, belonging and family life, so vegan advocacy, activism and public health messaging needs to engage with those emotional and cultural attachments.” The study interviewed 24 regular meat consumers to explore their attitudes and memories related to food. Data was analysed using a technique called reflexive thematic analysis, used to identify patterns. Researchers then developed themes to explain their findings. The team explained that this method ‘embraces the positionality and lived experiences’ of the researchers to facilitate transparency about any bias or prior belief each researcher holds. Traditional, nostalgic foods, such as turkey at Christmas, were strongly linked to family gatherings, celebrations and cultural identities, initially acting as a barrier to change. However, the researchers found that participants became more open to vegan alternatives when asked to reflect more deeply, particularly if those alternatives could recreate the same social experience or emotional meaning. The study also found that friends were seen as more flexible and accommodating of plant-based diets than family, where traditional food practices appeared harder to change. Researchers believe the findings could help plant-based food producers, campaigners and public health organisations make plant-based options feel les like a loss by recreating nostalgic or culturally significant dishes using vegan ingredients. Psychologist Carol Jasper, a vegan and primary supervisor for the project, said this could help reduce social barriers people face, particularly in family settings. “Like culinary traditions from the past, the food of the future, crafted without the inclusion of meat and other animal-derived ingredients, may also evoke a sense of nostalgia and encourage the creation of new customs that can resonate with and enrich future generations,” Jasper commented.

Oatly has announced its financial results for the second quarter ended 30 June 2026, reporting a 15.2% revenue increase compared to the prior year period. The Swedish oat milk maker recorded revenues of $240.1 million in the second quarter, with a gross margin of 33.9% – a 1.4 percentage point increase compared to the previous year. Oatly said its 12.7% growth in constant currency revenue was driven by growth in the company’s Europe & International markets, as well as North America, primarily in the retail channel. It also saw volume growth in Greater China, despite acknowledging increased competition in foodservice. Europe & International revenue increased $24.9 million, or 21%, to $143.1 million for Q2 2026, compared to $118.2 million in Q2 2025. The increase in revenue was driven by volume growth of 16.9%, mainly led by growth in barista products. Meanwhile, North America revenue increased $3.7 million, or 5.9%, to $66.9 million for the second quarter, compared to $63.2 million in the prior year period. Greater China revenue increased $3.1 million, or 11.6%, to $30.1 million for Q2 2026. Oatly said it is continuing its strategic review of the Greater China business, expected to be complete within 2026 – though it stated that there is no definitive timetable for completion, and there can be ‘no assurances’ that the process will result in any transaction or strategic change. The margin improvement compared to Q2 2025 was attributed to improvements in supply chain efficiency, channel mix in North America, and market and product mix in Europe & International, partially offset by the impact of the conflict in the Middle East on energy and logistics costs. Net loss in the second quarter attributable to shareholders of the parent was $31.3 million, compared to $55.9 million in the prior year period. Adjusted EBITDA for the quarter was $0.4 million, an improvement on the previous year period’s $3.6 million EBITDA loss. R&D expenses in the second quarter of 2026 were $4.6 million, which was flat compared to the prior year period. Based on the latest results, the company has raised its 2026 outlook, with constant currency revenue growth now expected to be in the range of +8-10% (from +3-5% previously). Jean-Christophe Flatin, Oatly’s CEO, commented: “I am pleased to report another quarter of profitable growth marked by demand-led value creation. Our second quarter results reflect the disciplined execution of our strategy including improvements to the mix of channels, customers and products.” He noted that the company’s “growth playbook” is outperforming expectations in Europe and gaining traction in North America, adding that the strong returns reinforce commitments to reinvesting in the business. “We continue to make progress reducing our cost structure, and the cost pressures associated with the conflict in the Middle East are tracking according to our expectations. We remain focused on execution and are committed to building on this momentum to deliver consistent, sustainable and profitable growth over time.”

In this instalment of 'Start-up spotlight' – which celebrates smaller and earlier-stage companies and their innovations – we speak to Udi Lazimy, founder of Fudi Protein: a US-based food-tech developing functional protein ingredients from alfalfa as an alternative to dairy and egg white. Read on to find out more about the company's mission to bring a solution that matches animal protein in functionality and cost to the alt-protein space. Udi Lazimy Can you tell us about the story behind Fudi's establishment and long-term mission? Fudi came out of a frustration I carried through years of working in alternative protein supply chains. As director of sourcing and sustainability at Eat Just, and later working with companies like Beyond Meat on traceability, I kept running into the same wall. The category needed protein ingredients that performed like animal protein, but the options were either functionally limited, expensive or built on supply chains nobody could see into. RuBisCO kept coming up as the answer that nobody had cracked at scale. It is the most abundant protein on Earth, it sits inside every green leaf, and it has the functional and nutritional profile food manufacturers actually want. The problem was always getting it out cleanly and affordably. Fudi exists to solve that. Our long-term mission is to make a complete, functional plant protein available to food manufacturers at a price and quality that lets them build better products, while keeping the value of that protein anchored with the farmers who grow the crop. Why did you choose to focus on RuBisCO from alfalfa? RuBisCO is a complete protein with a PDCAAS that can reach 1.0, which puts it on par with egg and dairy. It is white, neutral in taste, highly soluble, and functionally comparable to egg white. For a food manufacturer, that combination is rare. Alfalfa is the right source for it. It is one of the most widely grown forage crops in the United States, it fixes its own nitrogen and it is already part of established rotations. We are not asking farmers to plant something new or convert land. We work with a crop they already grow, and we return the byproduct to them as a premium feed. The protein we take is a fraction that was never being captured for human food in the first place. What are the key challenges that you aim to address in the protein industry with your ingredient solution? Three things. First, functionality. A lot of plant proteins force formulators to compromise on texture, colour or solubility. RuBisCO does not carry those penalties, which is why egg white replacement is our first target application. Second, cost. Other RuBisCO efforts have struggled to reach a competitive price. Our approach is built around keeping cost of goods low, in part through how and where we process. Third, supply chain integrity. Manufacturers increasingly need to know where an ingredient came from. By integrating directly with US farmers, we can offer a protein with a transparent, domestic origin rather than something assembled across an opaque global chain. Are regenerative farming principles central to Fudi's approach? Soil health and working with existing agriculture are central to how we operate, yes. Alfalfa is a perennial, nitrogen-fixing crop that builds soil and supports rotation, so the foundation is already aligned with regenerative thinking. The bigger principle for us is that we complement existing farming rather than replace it. We do not require new land or new crops. We add a revenue stream to a crop farmers already grow, return the byproduct as feed, and process close to where the alfalfa is harvested. The goal is to strengthen the system that is already there, not build something parallel to it. How does Fudi differentiate itself from other start-ups working with RuBisCO protein? A few ways. We integrate directly with US farmers, primarily in Wisconsin, rather than sourcing through intermediaries. We process near the field, which protects freshness and reduces logistics cost. We return the byproduct to farmers as a premium feed, so the relationship is genuinely mutual. Our extraction is aqueous, meaning water-based, with no harsh solvents. And our model is built to keep cost of goods low relative to other RuBisCO companies, which matters because the entire category lives or dies on whether the ingredient can compete on price. You recently secured investment from Green Boy Group. How do you expect this collaboration to support Fudi in the scale-up of its solutions? Green Boy is a strong fit because they understand functional ingredients and the manufacturers who buy them. Beyond the capital, that knowledge of the ingredient market and the customer relationships that come with it are what help a company like ours move from validated process to commercial supply. Their backing also signals to the rest of the market that the underlying technology and business model are sound, which matters as we line up our next stage of partners. Are there any specific food and beverage categories you're targeting with your solutions? Our first target is egg white replacement, because that is where RuBisCO's functional profile maps most directly. Think bakery, confectionery, and other applications where you need binding, foaming, or structure without the cost and supply volatility of egg. From there, the complete amino acid profile and high solubility open up broader protein fortification, including beverages and nutrition products. We are starting where the fit is clearest and expanding from there. What has been the biggest challenge on Fudi's journey so far and how did you navigate this? The hardest part has been proving the process works the way we said it would, at the quality we promised, while building the farmer relationships in parallel. Neither one happens fast. We navigated it by being disciplined about sequencing: validate the extraction at lab scale and produce real samples before making bigger commitments, and build trust with farmers like Doug by showing up consistently rather than overpromising. The two efforts reinforce each other, but only if you respect that both take time. What has been the company's biggest achievement to date? Validating our extraction process at lab scale and producing our first real protein samples. Everything before that was a thesis. Once we had material in hand that matched what we believed RuBisCO could do, the conversations with investors and potential customers changed completely. Completing the ProVeg Incubator and bringing on investors has followed from that proof. How have you observed the alt-protein category evolving in recent years, and where do you expect it to be in 5-10 years time? The early wave was driven by enthusiasm and a lot of capital, and not all of it was disciplined. The category has since matured. Manufacturers and investors now ask harder questions about cost, function, and supply, which is healthy. The bar is higher. Over the next five to ten years I expect the winners to be the ingredients that compete on their own merits, on price and performance, rather than on novelty. Protein that genuinely matches animal protein in function and cost, with a supply chain manufacturers trust, is where the category is heading. That is exactly the gap we are building into. What's next for Fudi? Raising capital and scaling up. We are moving toward kilo-scale pilot production and putting samples in the hands of food manufacturers for evaluation. Alongside that, we are advancing our IP and regulatory work and continuing to raise the capital to support it. The near-term goal is simple: get real product to real customers at a scale they can build with. In order to get there, we're excited to be raising capital both via institutional investors as well as through our community round on WeFunder. We're inviting anyone reading this to learn about what we're building and reach out with any questions. And of course, anyone (not only professional investors) can invest in Fudi directly on our WeFunder page. If you could offer one piece of advice to aspiring start-ups in the food and beverage industry to help them navigate the sector's challenges and opportunities, what would it be? Let the facts do the work. This industry has heard every superlative, so claims do not move people, evidence does. Build something that actually performs, prove it, and be honest about what you have and have not solved yet. Customers, farmers and serious investors all respond to the same thing, which is substance.

Gummy manufacturer TopGum has unveiled a new collection of plant-based gummies that address key needs within the growing longevity category. The line includes five functional gummy composition designed to support cognition and eye health. Research from Innova Market Insights highlights how healthy ageing has transformed into a preventative, cross-generational movement, with 73% of consumers worldwide now rating healthy ageing as ‘extremely important’ or ‘very important’. Additionally, half of consumers reported strong concerns about mental health, stress and sleep, driving demand for ingredients that can support the ‘gut-brain axis’. TopGum’s new Focus Gummy is formulated to support concentration and long-term cognitive resilience. Each 3g cherry-flavoured gummy combines a blend of natural nootropics and adaptogens, including 100mg lion’s mane mushroom extract – one of the functional mushroom category’s most popular and trending ingredients due to its associated cognitive health benefits. The blend also includes 75mg Brahmi, celebrated as a ‘brain tonic’ in Ayuverdic medicine, alongside gotu kola extract to support anxiety reduction, vitamin B12 and folic acid. The gummy is sweetened with TopGum’s Gummiceuticals plant-based prebiotic fibre matrix, which enables formulation without added sugar while retaining sweet fruity flavours. Also launching is a mango-flavoured gummy, targeting eye care. Each dome-shaped gummy contains 10mg trans-lutein and 2mg zeaxanthin isomers sourced from marigold flowers. According to TopGum, its carotenoid formula is clinically backed to help protect eyes from age-related decline and modern blue light exposure. Its antioxidant ingredients were chosen to support macular health, aiming to help reduce oxidative stress in retinal cells and support long-term visual acuity. Meanwhile, a peach-flavoured saffron gummy, containing 40mg of saffron extract plus prebiotic fructo-oligosaccharide fibre from chicory root, is formulated to help support emotional wellbeing and stress management. Another offering taps into the rising demand for creatine, a segment of the active nutrition market that has seen a huge boom over the past couple of years, with growing innovations targeting the longevity market as awareness of age-related muscle decline grows. The Creatine Pro gummy is available in a raspberry flavour, containing 1.5g of creatine monohydrate, targeting improved mental clarity as well as physical vitality – new research is increasingly linking creatine supplementation to brain health benefits. Other compositions in the collection include a functional mushroom complex gummy featuring a blend of cordyceps, reishi, lion’s mane, turkey tail and six other varieties, and a B12 gummy with 1000mcg of methylcobalamin – a highly bioavailable, active form of the vitamin vital for nerve health and function. Eyal Shohat, CEO of TopGum, said: “Longevity is changing the way we think about cognitive and visual wellness, as these are often the first systems that tend to decline with age. Longevity for many is not just about extending life span but maintaining wellness and independence. Consumers are actively seeking natural ways to maintain mental fitness and stay active.” Jennifer Toomey, head of new product development at TopGum, noted the traditional challenges associated with formulating complex botanical blends into gummy formats. “This is precisely TopGum’s speciality,” she said. “We excel in turning complex supplementation protocols into simple, enjoyable and flavourful daily habits that entail no stress or preparation and drive long-term engagement.”

A group of industry organisations – including Ripple Foods, Royal FrieslandCampina, Tetra Pak, SPX Flow and HP Hood – has issued guidance for manufacturers and ingredients suppliers, based on new research into managing bacterial spore growth in dairy alternative beverages. The collaboration involves food research organisation Nizo, which has endorsed the new guidance, as well as HAS Green Academy, Wageningen University & Research and 11 industry partners. Named the Plant Protein Contaminants Consortium Project, its aim was to address critical knowledge gaps related to microbial safety and spoilage risks associated with plant-based ingredients used in the production of alt-dairy beverages. Formulating low-acid plant-based beverages that are distributed in a shelf-stable format presents various critical food safety challenges that must be addressed as the market for these products grows, the consortium said in a statement. The new research focused on understanding the occurrence, heat resistance and growth behaviour of microbial contaminants, particularly spore-forming bacteria, in plant-based ingredients such as pea, oat, almond, faba bean and coconut. It highlighted considerable variation in microbial contamination levels between ingredient types and even between samples from the same ingredient source, underscoring the importance of thorough risk assessment and ingredient specifications. The results showed no evidence of previously unknown or unusually resistant microorganisms. However, the consortium warns that some identified species could cause product spoilage or food safety concerns if not adequately controlled through ingredient selection, processing and storage management. Soon to be published in peer-reviewed scientific journals, the research aims to support the development of improved methods for detecting and enumerating spore-forming bacteria in plant-based ingredients, as well as improved understanding of conditions that enable or prevent spore germination and growth in dairy alternatives. The research provides insights into the heat resistance of spores and their ability to survive food processing. Based on the findings, the alliance recommends that plant-based ingredients suppliers take special care to monitor bacterial spores, including highly heat-resistant spores of thermophilic bacteria (HRTS) and Bacillus cereus. This guidance aims to help achieve more streamlined verification of incoming ingredients at the customer level and support companies in making more informed food safety decisions while accelerating product development. Fred van de Velde, chief scientific officer at NIZO, said: “Food safety is a shared responsibility. This project demonstrates the power of collaboration between industry and knowledge institutions. By sharing insights and establishing a common scientific foundation, we can help the sector develop safe, high-quality and sustainable plant-based products while reducing food waste.”

US-based rice producer Riviana Foods has expanded its pulse and whole-grain portfolio with two new gluten-free, clean-label ingredient innovations. Showcased at the IFT FIRST trade event in Chicago from 12-15 July, the ingredient lines comprise a range of instant, pre-cooked flour gels that provide cold-binding functionality and a collection of expandable extruded micro-pellets. They aim to help manufacturers achieve key formulation goals while responding to demand for high-protein, whole-grain products that support gluten-free, non-GMO, clean-label and dairy-free claims. The micro-pellets or ‘pearls’ enable formulation with consistent expansion and texture, providing a uniform surface for consistent puffing and coating while adding nutrition and supporting protein claims. They provide up to 30g of protein and 18g of fibre per 100g, making them well-suited for puffed snacks and nutritional products, including protein bars, cereals, snack mixes and more. The pearls are available in a range of pulse and whole-grain options including OryzaPearl (rice), LensPearl (lentil), CicerPearl (chickpea), MaysPearl (corn), PisumPearl (pea) and AvenaPearl (oat). Meanwhile, Riviana’s new line of ready-to-eat gels provide manufacturers with an additive-free, pregelatinised-flour texturization solution that improves texture and formulation flexibility. They deliver up to 34g of protein and up to 17g of fibre per 100g, helping brands to create nutrient-rich products while simplifying production - because they are ready to use, they can reduce cooking costs and enhance food safety by eliminating the need for an additional cooking step, Riviana said. The gels are available in rice, pea, lentil, fava bean, chickpea and corn varieties. They are suitable for a wide range of food and beverage applications including drinks, sauces, soups, snacks, ready meals, dairy alternatives, pasta, baked goods and more. Riviana is also introducing QuinoaNat quinoa flour, offering up to 14g of protein and 8g of fibre per 100g. The flour can be used to add protein and fibre to baked goods. Terry Stover, Riviana Foods’ vice president of special markets, said: “Today’s consumers are seeking foods that deliver more protein and better align with evolving wellness goals, including the needs of GLP-1 users”. “Riviana’s portfolio of pulse- and whole-grain-based ingredients helps manufacturers create products that combine protein, fibre and functionality, enabling them to meet demand for nutritious, satisfying products without compromising taste, texture or formulation performance.”

Rize, an agri-tech start-up based in Singapore, has raised $31 million in Series B funding to scale its AI-led sustainable rice farming technology across Southeast Asia. Founded in 2023, the company’s mission is to reduce the environmental impact of rice farming through its technology platform. The platform provides farmers with data-driven guidance to support sustainable practices like alternate wetting and drying (AWD), maximum residue limits (MRL) and site-specific nutrient management. Rice is a staple crop across Southeast Asia, but its cultivation is water-intensive and emissions-heavy, producing around 12% of global methane emissions and up to 33% of Southeast Asia’s methane emissions. Rize said it aims to address these challenges by transforming how smallholder farmers grow rice. The funding round will support Rize in deepening field-to-buyer traceability, scaling AWD adoption and MRL compliance and advancing carbon certification. It will also enable the company to reach new ecosystem partners, with ambitions to reach 300,000 hectares and 150,000 farmers by 2030. BNP Paribas Asset Management led the Series B round with $20 million in equity, joined by The Rockerfeller Foundation, alongside renewed participation from Temasek and Breakthrough Energy. A further $11 million in debt financing has been secured with support from UOB, Bank for Investment and Development of Vietnam, and Temasek Foundation. In the two years since Rize’s Series A funding round, the company has reached 17,000 smallholder farmers across more than 50,000 hectares in Vietnam and Indonesia. It has seen the shipping of 1,500 metric tons of low-emission rice to Europe, Canada, Australia and Singapore. Dhruv Sawhney, co-founder and CEO of Rize, said the funding is a “recognition of the foundation Rize has built and a clear signal that we are ready to create a more connected, resilient and sustainable food system for smallholder farmers”.

SuanNutra, a Carbyne Equity Partners company, has agreed to acquire a portfolio of speciality natural ingredients businesses from IFF. The businesses will merge with SuanNutra’s existing operations to create a larger global player in natural ingredients. SuanNutra, based in Madrid, Spain, said the combination delivers directly on its strategy of scaling nutraceutical science into measurable impact and expanding into food-enhancement ingredients. Expected to complete by the end of 2026, the transaction includes botanical extraction capabilities and fermented vitamins and minerals, plant-derived natural colours, antioxidants and flavour solutions. It includes operations that generated revenues of approximately $170 million in 2025. The newly merged group will have around 700 employees, serving more than 1,200 customers in over 60 countries. Its combined manufacturing footprint spans botanical extraction in Spain, Slovenia and Peru, and fermentation in the US. SuanNutra said existing customers will continue to be served without interruption, with the group continuing to invest in commercial capability, R&D and innovation. Anthony Weston, group CEO of SuanNutra, said: “Together we will build, grow and transform this group into a stronger partner for our customers offering manufacturing at source, clinically proven ingredients and a broad natural portfolio across nutraceuticals and food enhancement”. Yoni Glickman, non-executive chairman of SuanNutra, said that clinically supported, branded ingredients are “where this industry is heading,” adding: “The move from artificial colours and preservatives to natural, scientifically substantiated ingredients is reshaping the food and health industries faster than ever.” Erik Fyrwald, CEO of IFF, commented: “These businesses are highly respected, and we are confident they will continue to thrive under the ownership of SuanNutra and Carbyne”. “This transaction is another step in optimising our portfolio and reinforces our focus on our core innovation-led businesses – Taste, Scent and Health & Biosciences – where we see the greatest opportunities to drive long-term profitable growth and create value for our shareholders.” Financial terms of the deal were not disclosed. The transaction is subject to customary closing conditions, including regulatory clearances.

ADM has appointed former Syngenta Group CEO Jeff Rowe as its new executive vice president and chief operating officer (COO), creating the role as part of efforts to strengthen its leadership team and accelerate the company's long-term growth strategy. Rowe will join the global agriculture and food ingredients company on 17 August 2026 and will report directly to chair and CEO Juan Luciano. In his new position, Rowe will oversee ADM's commercial businesses alongside its global manufacturing operations and research and development activities, giving him responsibility for key areas across the company's food, nutrition and agricultural operations. The appointment comes as ADM continues to focus on operational performance, innovation and expanding its portfolio of food, feed and industrial solutions. Rowe joins ADM after nearly a decade at Syngenta Group, where he held several senior leadership positions before being appointed CEO in January 2024. During his tenure, he led initiatives centred on sustainable agriculture and AI-enabled farming technologies designed to improve productivity and deliver tailored solutions for growers. Before joining Syngenta in 2016, Rowe spent more than 20 years at DuPont Pioneer in a range of executive leadership roles covering strategy, international operations, biotechnology and regulatory affairs. Commenting on the appointment, Luciano said: "Jeff has an outstanding reputation in the industry as a proven leader with a strong track record of advancing innovation and operational excellence. I am confident that he will be a wonderful addition to ADM's global family of leaders." He added that Rowe's experience would help the company "capitalise on new opportunities and build on our momentum to drive ADM's long-term growth agenda". Rowe said: "I look forward to partnering with the company's talented team to build on that foundation, advancing ADM's growth strategy, supporting farmers and creating value for customers and shareholders." A fifth-generation farmer, Rowe continues to help manage his family's farm in Illinois, where regenerative agriculture practices are used to improve sustainability, productivity and profitability. Alongside his industry experience, he holds degrees in agricultural economics, law and business, including a Global Executive MBA jointly awarded by New York University's Stern School of Business and the London School of Economics.

Plant-based nutrition brand Aloha has launched a limited-edition strawberry protein bar, made with real strawberries and coconut flakes. The bar joins the brand’s growing line-up of fruity flavours, which includes blueberry, key lime, lemon cashew, raspberry white chocolate and chocolate cherry. Each bar contains 14g of protein, 10g of fibre and 4g of sugar. Aloha, based in the US, said that the launch responds to growing demand for snacks that pair real fruit with protein and fibre, without being high in sugar. Brad Charron, CEO of Aloha, said: “Strawberry is one of the most beloved flavours in the US, but it's also one of the hardest to get right without leaning on artificial flavours and sketchy ingredients. That’s not how we do things here.” The bar is USDA-certified organic and is launching via Amazon and Thrive Market, as well as Aloha’s website, in a small-batch initial run before a potential expansion in 2027.

Laird Superfood, a functional food and beverage brand based in Colorado, US, has announced that its chief financial officer, Anya Hamill, will resign in August 2026. The company, known for its range of functional and minimally processed food and beverage offerings, has now commenced a search process. It said it is considering both internal and external candidates, aiming to identify a permanent new CFO to take over from Hamill, who officially steps down on 31 August. Laird Superfood said it does not expect the leadership transition to affect its previously announced financial guidance or ongoing business operations. The company did not disclose the reason for Hamill’s resignation, but confirmed that there were no disagreements with management or issues regarding financial statements, policies and practices or financial reporting. Jason Vieth, president and CEO of Laird Superfood, said: “We thank Anya for her contributions to Laird Superfood and wish her continued success in her future endeavours”. “We have a strong finance team in place, and we remain focused on executing our strategic priorities and delivering value to our shareholders.” Founded in 2015 by Laird Hamilton, Laird Superfood’s portfolio spans creamers, functional mushroom lattes, prebiotic daily greens, snacks and more. Initially offering a fully plant-based portfolio, the brand has since expanded to offer some products made with dairy ingredients, aiming to cater to a broader audience.