Swedish agri-food cooperative Lantmännen has announced the launch of NordPea, a premium pea protein isolate developed through a joint initiative with US-headquartered Ingredion. NordPea will be produced at Lantmännen’s new €100 million plant protein facility in Lidköping, southwest Sweden. The site will have the capacity to process approximately 40,000 tonnes of peas and faba beans annually. NordPea is suitable for use across various plant-based food applications, including dairy analogues. The solution aims to meet growing demand for sustainable, high-quality plant proteins as interest in protein-enriched food and beverage products continues to grow. The ingredient will be produced in a vertical supply chain, from peas grown by Lantmännen’s cooperative farmers in Sweden. It will be officially launched at Food Ingredients Europe 2026 trade show in Frankfurt, Germany, next week. Fredrik Krook, managing director for biorefineries at Lantmännen, said: “We look forward to introducing NordPea to visitors at Food Ingredients Europe”. “Pea protein is an increasingly popular choice for food and beverage manufacturers In Europe, and NordPea will help to satisfy this growing demand with a high-quality ingredient produced in a sustainable manner.” Image credit: © Lantmännen

Finnish food-tech Solar Foods has received a positive scientific opinion from the European Food Safety Authority (EFSA), stating that its novel ‘air protein’ ingredient Solein is safe under the proposed conditions of use. The company is celebrating what it describes as a groundbreaking milestone on its route to commercialisation in the European Union (EU), becoming the world’s first company to receive a positive EFSA opinion for a novel food ingredient produced through gas fermentation. It follows a scientific risk assessment for Solein from EFSA, with the regulator concluding Solein is safe for use as a protein ingredient in selected food categories. The company has already launched products containing Solein in other markets where it has received approval, including ice cream and dessert products in Singapore, in collaboration with Ajinomoto, and a protein powder in the US, in collaboration with the Planta nutrition brand. Solein is developed through the fermentation of a microbe found in Finnish nature, using carbon dioxide and electricity. The resulting novel ingredient has been marketed by the brand as ‘protein from thin air,’ described as being uniquely versatile across numerous food applications and offering a nutritionally rich profile that can bring a source of iron, fibre and B vitamins alongside protein. Solar Foods has also highlighted the ingredient’s ability to provide predictable supply and consistent quality, as its fermentation production method allows it to be developed independently of agricultural land, weather and climate conditions. This comes at a time when traditional protein supply chains, such as for whey and other dairy proteins, have been subject to supply shortages and price volatility. The positive scientific opinion moves the company’s novel food application to the final stage of the EU approval process. The European Commission will draft an implementing act and present it to the Committee, consisting of EU member state representatives, for voting. Solar Foods said it expects the remaining EU authorisation process to take around 7-9 months, based on recent novel food approval timelines. The company highlighted the significant commercial opportunity presented by Europe alongside the US, with the total addressable market for Solein in the EU approximately €7 billion and in the US, €11 billion by 2030. “Europe is one of the world’s largest and most attractive protein markets, and a strategically important market for Solein,” said Rami Jokela, CEO of Solar Foods. “We are already in discussions with major international food companies, and the positive EFSA opinion enables us to advance these discussions towards commercial agreements”. Through enabling Solar Foods to advance European offtake negotiations, the positive opinion will also enable the company to advance financing and preparations for the final investment decision for its Factory 02 manufacturing site. “After years of proving the technology, product and production process, our focus is increasingly on commercial execution and scaling the business,” Jokela added.

UK plant-based recipe kit brand Grubby has teamed up with microbiome scientist and Zoe co-founder Tim Spector on a series of new gut-friendly dishes for home cooks. The dishes are from Spector’s new cookbook, Good Mood Food, developed to support mood, energy levels and long-term brain health. The partnership follows Grubby’s previous collaboration with Zoe’s head nutritionist Federica Amati. Zoe is a UK-based personalised nutrition company with a focus on microbiome science and metabolic health. The company has also recently expanded into the consumer products category, launching a fibre-rich snack bar into retail. The limited-edition Grubby menu collaboration features five recipes from Spector’s book, tailored for scratch-cooking at home: Miso Tofu Kimchi Tray Bake, Mushroom and Hispi Cabbage Pappardelle, Mushroom and Lentil Bolognese, Zingy Chick’n Casserole, and Fragrant Thai Green Curry. As with all of Grubby’s offerings, each kit arrives with pre-portioned whole-food ingredients and recipe cards. Martin Holden-White, founder of Grubby, said: “We’re all about making delicious meals, super convenient and simple to cook, and bringing these gut friendly, plant-rich recipes to life has been a real pleasure”. “Tim’s new book proves just how transformative plant diversity is for physical and mental health, and we’re proud to be the only place where people can cook these delicious dishes from scratch with everything delivered straight to their door.”

Plant-based meat products have come a long way in taste, quality and affordability over the last decade – but in tandem, they now must do substantially more to stand out. As retail fixtures shrink, yet the segment remains crowded, The Plant Base examines what it really means for today’s brands to be a cut above the competition. Plant-based meat and seafood products have seen mixed performance over the past year, with signs of growth emerging after a challenging period for both alt-meat and the wider plant-based food category. “Demand for plant-based meat and seafood alternatives is becoming increasingly nuanced by region,” said Jacquelyn Rodenkirch-Schuh, global senior director of product marketing, Specialty Ingredients at ADM. According to Circana data recently analysed by the Good Food Institute (GFI) Europe, meat alternatives was the fastest-growing plant-based category in France in 2025, with sales volume rising by 16.8% as prices fell. Rodenkirch-Schuh commented: “Point of sale [Circana] data for the first half of 2026 shows strong performance for meat and seafood alternatives in Germany and France compared to the first half of 2025”. However, the UK and Spain saw declines. Last year, prices rose in the UK and alt-meat in retail contracted significantly, excluding discounter stores, highlighting how cost barriers could be impacting sales. Sales volume also fell by 7% in Spain as prices increased, with plant-based meat alternatives in the country costing more than double the price of their traditional counterparts. Meanwhile, data from Spins says retail sales for plant-based meat and seafood in the US are still declining 8% year-over-year – though Angela Flatland, senior sales director and plant based content lead, said this is a result of retailers pulling back the space dedicated to plant-based items. “The pockets of growth in plant-based [in the US market] are coming from emerging brands that are innovating to meet consumer needs with plant-forward items, mycelium-centric items and steak alternatives,” she told The Plant Base. ADM’s Global Protein Consumer Discovery report for 2025 found that 71% of ‘plant-forward’ consumers – defined as flexitarians, vegetarians or vegans – have tried a plant-based meat alternative, with Brazil leading at 85%, followed by the UK and US at 75%. © ADM “Seafood alternatives see lower overall trial, but there are notable markets, including South Korea at 71%, Brazil at 70% and the US at 61%,” added Rodenkirch-Schuh. A maturing market From a financial perspective, Tom Swiers, managing director and food and drink sector lead at financial advisory firm Interpath, said the category is “stabilising, but at a materially lower level of growth expectation than during the 2020/21 hype cycle”. “The initial correction was clearly demand-led: the category recruited a lot of trial consumers during the hype phase, but repeat purchase did not always follow where products failed to deliver on taste, texture, price or perceived health credentials,” he explained. “More recently, however, the issue has been as much about the economics of the business model as consumer demand. Sub-scale manufacturing is difficult in any food category, but it is particularly challenging in plant-based meat where ingredient costs, technical complexity, chilled supply chains, promotional support and range rationalisation can all put pressure on contribution margins.” Schouten Europe’s Mark van Noorloos, head of marketing, also points to the market becoming more mature rather than declining. “Growth is no longer automatic and there are clear differences between countries,” he said. “Some European markets continue to grow, while others are experiencing pressure, particularly in more established plant-based meat categories.” Moving mainstream While ADM’s research highlights how the majority of ‘plant-forward’ consumers have tried meat alternatives, the sector’s most prominent challenge is now to reach those consumers who don’t yet fall within this ‘plant-forward’ group. Schouten’s van Noorloos commented: “The biggest challenge is convincing mainstream consumers to buy plant-based products repeatedly. Trial alone is not enough. A product needs to taste good, be competitively priced and fit naturally into people’s everyday meals.” In addition to clear product differentiation and evidence of repeat purchase, successful plant-based meat brands need “disciplined range architecture, a defensible gross margin and a manufacturing model that can scale without continually absorbing cash,” said Interpath’s Swiers. © Schouten Europe He noted that the investment case has moved from growth to profitability – and the route to growth should be funded by the business model rather than repeated by external capital raises. “In practical terms, that often means more use of co-manufacturing, tighter SKU discipline, lower fixed overheads and far greater focus on unit economics by product, customer and channel,” Swiers said. “The ‘growth at all costs’ mindset has largely gone; investors now want to see financial sustainability much earlier in the journey.” The price of success Achieving profitability is particularly difficult, in today’s market, for challenger brands and smaller start-ups. Retailers’ own-label offerings have significantly improved in quality – data from McKinsey notes that these products now often offer the same quality as name-brand items, at prices around 30% lower. Meanwhile, larger F&B manufacturers benefit from the scale and resource to compete at lower price points. A broader pattern of consolidation across the industry has seen smaller brands increasingly being acquired by multinational food powerhouses. “On one hand, [the rise of private label] is a sign that plant-based alternatives have moved beyond being a niche curiosity: retailers do not invest in own-label ranges unless they believe there is an enduring consumer need and a category role,” Interpath’s Swiers said. “On the other hand, I would be cautious about saying private label growth automatically proves mainstream adoption. It may also reflect pressure on price and a retailer response to consumers who are interested in the category but unwilling to pay a substantial premium.” One example of a company facing these headwinds is Beyond Meat, regarded as one of the category’s biggest brands and among the first to introduce a ‘hyper-realistic,’ juicy, ‘bleeding’ plant-based beef burger. Though it initially saw huge success after it exploded onto the scene in 2019, valued at over $10 billion at its peak, the company has battled declining sales in recent years and has since diversified its portfolio into other plant-based functional beverages and other F&B formats. While the brand’s premium price point could be a contributing factor behind falling sales, Swiers emphasises that we should be cautious about “extrapolating too much from any single administration or set of declining sales figures” and making assumptions about the broader category. “Excessive hype can inflate valuations, distort capital allocation and leave businesses exposed when the market corrects,” he emphasised. “A key question is whether failure reflects category-wide demand weakness or company-specific issues around proposition, pricing, channel mix, operational execution and balance sheet resilience. In plant-based meat, it is usually a combination of both, which is why the analysis needs to be nuanced.” In the US, Spins’ Flatland said there is no evidence higher-priced alt-meat SKUs are under more pressure, noting that private label is actually driving total category declines as retailers are reducing their own-brand offerings. Swiers noted a similar picture in the UK, commenting: “GFI Europe’s UK data for the year to January 2025 actually showed private-label plant-based volumes falling faster than branded volumes, suggesting that price alone is not enough; taste, quality and product performance still matter.” However, in France, Germany, Italy and Spain, GFI’s data showed private label is driving wider plant-based category retail growth, with cheaper products driving much of the increase. Opportunities to differentiate Despite the challenges, the category has clear opportunities for growth through tapping into what matters the most to consumers currently. Rising health-consciousness – and more specifically, the food industry’s current focus on fibre and protein – offers the chance for plant-based meat and seafood products to differentiate themselves. Fibre is only found naturally in plant-based ingredients, giving these products something that conventional meat cannot compete with. Meanwhile, blending different plant proteins or using a high-quality complete protein, like soy, will appeal to consumers who are becoming increasingly savvy about protein quality, not just quantity. Products with more natural, veg-forward and clean-label positioning are also likely to attract attention amid wider concerns about ultra-processed foods. Neil Rankin, founder of Symplicity Foods, said that despite slower plant-based demand, “desire for more natural and healthy solutions is on the up, which suits us”. The brand’s product range, which includes burgers, sausages and a recently launched roast dinner centerpiece, is centred around fermented vegetables and plant diversity. It uses slow, natural lacto-fermentation to build complexity and depth of flavour without relying on heavy processing, responding to demand for gut-friendly, nutritious and clean-label offerings. © Symplicity Foods “I think trying to duplicate [meat’s] taste and mouthfeel is rather pointless,” Rankin said. “Plant needs to do plant. Double down on its own bold flavours, being more nourishing, healthier and better for your gut. If it plays to its strengths, I think it could be better in every way.” Ultimately, while health and nutrition matters, market research consistently highlights taste as the biggest driver of food and beverage purchase. Whether a product takes a more ‘veg-led’ or ‘hyper-realistic’ meat-mimicking approach, taste will be what convinces consumers to pick it up again. “We have been developing plant-based products since 1990, and one thing we have learned is that there is never one solution for every consumer or every market,” said Schouten’s van Noorloos. “We therefore believe the future lies in diversity: realistic meat alternatives alongside tempeh, mycoprotein, pulses, vegetables, seafood alternatives and entirely new product concepts. Innovation should not only focus on imitation, but also on creating new products that consumers value in their own right. Ultimately, the winners will be products that combine great taste, the right price, strong nutritional quality and genuine relevance for everyday eating.” © Schouten Europe Top image: © ADM

Dutch food-tech company Revyve has launched a yeast protein solution for the global nutrition market, designed to offer improved plant protein quality, texture and taste for active nutrition and healthy ageing products. Demand for protein products is at an all-time high, resulting in unprecedented pressure on whey prices and disruption across the dairy protein supply chain. As a result, brands are assessing reformulation with the use of plant proteins – however, Revyve noted these can fall short on protein quality, while many consumers still finding plant protein products ‘thin, gritty or beany’. The company aims to tackle this with its new solution, which has a PDCAAS score of 1 – the top score for protein quality, with all essential amino acids. The protein also adds fibre to the blend, allowing manufacturers to meet demand for multifunctional products. In ready-to-mix beverages, Revyve said the yeast ingredient can bring a creamy body and smooth mouthfeel, while in protein bars it is designed to maintain a soft and chewy texture. The single ingredient also contains beta-glucans, linked to healthy ageing and immune support benefits. The start-up’s manufacturing process is designed to keep the functional elements of the ingredient intact. Revyve entered the ingredients market with its yeast-based egg replacement ingredient for bakery and savoury sauces, and is now building on the same technology with its new protein solution. Cedric Verstraeten, CEO of Revyve, said: “Brands are being forced to move away from whey, but plant protein on its own still asks consumers to compromise on texture and taste”. “A small amount of our yeast protein changes that. We spent years learning how yeast can build texture in food, and now we’re putting that to work in the nutrition space.” The yeast protein – produced at Revyve’s facility in Dinteloord, the Netherlands – is allergen-free and clean-label. It is designed for versatile formulation in line with manufacturers’ nutrition, taste and texture goals.

McVitie’s owner Pladis has opened applications for the second year of its global Accelerator Programme, seeking food-tech start-ups with innovative technologies that can support climate resilience and strengthen nutrition around the world. The company highlighted the need for technologies that can respond to the demand for foods that still taste good while addressing changing eating habits, driven by GLP-1 medicines, and climate pressures that are disrupting ingredient supply chains. The programme’s focus is on making snacks more sustainable and nutritious without making them less enjoyable. This includes new approaches to reformulation, flavour and texture, from fermentation and enzymatic processing to sensory science and natural alternatives to common additives. It will also explore how developments in gut health, functional ingredients and personalised nutrition could shape the next generation of products. “The pressures on food are increasing,” said Tim Ingmire, VP of global innovation and technology at Pladis. “The pleasure people expect from it is not. A breakthrough only matters if people want another bite. That’s the challenge we’re putting to the food-tech community: help us find new ways to improve nutrition and rethink ingredients while preserving the flavour and texture people love.” The first Pladis Accelerator programme attracted around 300 applicants across five continents. 12 start-ups were selected as finalists, receiving guidance from 37 mentors across Pladis and Yıldız Holding’s global and regional teams. The programme led to six proof-of-concept collaborations. Companies involved included Zya, which says it can convert up to 30% of sugar into fibre after consumption without changing taste using its Convero enzyme; Fermtech, which converts food industry byproducts into a cocoa alternative using fermentation; and Nuritas, which uses artificial intelligence and genomics to identify bioactive plant peptides for use in functional food ingredients. Up to 12 start-ups will have the opportunity to work with Pladis’ experts during the second programme, with three to six potentially progressing to pilot or co-development opportunities. Ingmire added: “Start-ups bring specialist technology and the freedom to challenge assumptions about how food is made. We bring a deep understanding of ingredients, flavour and texture and what it takes to make food consistently at scale.” Participation is free and applications are now open, closing on 15 January 2027. The selected start-ups will be announced next year in early March.

German plant-based ingredients company Planet A Foods has launched its second innovation in cocoa alternatives, Cocoa Booster, a functional single-ingredient cocoa powder replacement. According to PricePedia data, cocoa is heading into its second supply shock in three years, with prices rising by more than 70% since February 2026 and cocoa priced above $6,000 per tonne well into 2027. Additionally, the strengthening El Niño weather pattern is expected to threaten harvests in Ghana and Côte d'Ivoire, regions that produce around 60% of the world’s cocoa supply. Planet A noted that the pressure is shifting from cocoa butter to cocoa powder, which is used in most cocoa-flavoured biscuits, cakes, cereals and drinks. Its new Cocoa Booster ingredient enables manufacturers to lower the amount of cocoa powder used in recipes, reducing their exposure to the cocoa market. The solution is made from a single, EU-sourced plant ingredient – Planet A pointed out that alternatives to cocoa so far have mainly been limited to carob, malt or multi-component blends. The launch follows Planet A’s flagship ChoViva cocoa-free chocolate launch, made from sunflower seeds and now used in more than 230 products across 12 countries. Cocoa Booster is built on the same platform and is the company’s first foray into powder, taking the approach beyond chocolate and into broader confectionery applications. The solution comes in three profiles – natural, alkalised and dark – designed to match the taste and colour of the respective cocoa powder. They are designed to work in existing recipes without process changes, and, according to the company, can replace cocoa powder partially or up to 100% across applications such as cookies, muffins, sponge cakes, pudding creams, fat-based cream fillings and beverages. Planet A Foods also noted the opportunity to address growing interest in fibre-rich products, as rising use of GLP-1 medications for weight management continues to drive demand for nutrient-dense food options due to users’ changing eating behaviours. Cocoa Booster can allow manufacturers to raise fibre content of a recipe by partially replacing cocoa powder while retaining its taste and colour, Planet A said. Cocoa Booster contains around 69g of fibre per 100g, compared with around 37g in cocoa powder. Sara Marquart, co-founder and chief technology officer at Planet A Foods, said: “When we spoke to R&D teams, the message was consistent: they had tested alternatives, but existing powder extenders either brought an off-taste, matched only the colour but not the taste, or came with added sugars and flavours.” “We set out to solve this with one ingredient that works in the recipe they already have – and adds fibre at the same time”. Co-founder and CEO Maximilian Marquart added: “Cocoa volatility is not a one-off crisis, and manufacturers need ingredients they can plan with for years, not seasons. ChoViva has shown that alternative ingredients work at industrial scale. With our Cocoa Booster, we are bringing that experience to one of the most widely used cocoa ingredients – and we are just getting started.” Top image: © Planet A Foods

Plant-based meat brand Juicy Marbles has announced the launch of Granny’s Roast, a Turkey-flavoured roast dinner centrepiece, in the US ahead of Thanksgiving. The product is a whole cut-style, whole-roasted offering rolled around a layer of herbs, arriving ready to be carved into spiral slices. It marks the first time the brand, based in Slovenia and the US, has taken its signature muscle-like texture into the turkey alternative format. Granny’s Roast features fibres that ‘carve into clean slices and pull apart tender,’ Juicy Marbles said, while providing an aromatic turkey-inspired flavour designed to pair naturally with classic Thanksgiving holiday favourite side dishes. The ‘Gobble-ish’ flavour innovation follows on from the launch of the brand’s existing ‘Meaty Meat’ products, which includes 'Pork-ish' and 'Lamb-ish' – each designed to be enjoyed as a versatile plant-based protein format while emulating the familiar flavour of classic meaty favourites. The Granny's Roast can simply be brushed with oil and roasted for 25-30 minutes, designed for convenience, and contains 28g of protein and 10g of fibre per 150g serving. It also offers a source of iron and contains no artificial preservatives. Luka Sinček, co-founder of Juicy Marbles, said: “Whenever I try a new plant-based roast, it just lacks that whole cut realism, juiciness, and ‘carvability’ that makes those meals special”. “Our customers go crazy for our beef-style ‘Whole-Cut Loin’ during the holidays for this reason. It gives them a realistic cut to satisfy their sceptical relatives, while bringing that ‘big meat energy’ we all want at the centre of the table. So, once we cracked the ‘Gobble-ish’ flavour, we couldn’t wait to release it for the 2026 holiday season.” The product has debuted online in limited quantities, priced at $29.99 per roast.

German food-tech start-up Infinite Roots has launched its new Umami Block, a fungi-based savoury protein product, at selected retailers nationwide. The product is made from edible mushroom fruiting bodies, and contains 29g of protein per pack. It is made using the company’s fermentation technology platform, which cultivates mycelium – the root-like structure of fungi – into valuable, protein-rich food ingredients. It launches under Infinite Roots’ MushRoots brand, available in German retail and aiming to boost consumption of mushrooms in everyday cooking. The Umami Block retains the range’s familiar savoury flavour, and is positioned as a versatile offering that can be cut and prepared to suit different dishes. Infinite Roots’ technology platform involves cultivating edible mushroom strains in fermentation tanks. The choice of strain, nutrients and growing conditions influences the properties of the resulting biomass, including flavour and texture, Infinite Roots noted. The company’s technology spans the process from preparing fermentation feedstocks to cultivation and food development. Mazen Rizk, founder and CEO of Hamburg-based Infinite Roots, said: “We are creating something new with fungi. The block brings a taste people know and love into a completely new form. Mycelium gives us many more possibilities for foods and textures. What connects them is umami.”

Mondelez International has sent a letter to British vegan chocolate maker Moo Free regarding Moo Free’s White Choccy Snowballs product, claiming that this infringes on the trademark of Mondelez’s Cadbury’s Snow Balls. Mondelez has reportedly asked that the White Choccy Snowballs are removed from shelves over the name, with Mondelez holding a trademark for the word ‘Snowball’ in relation to chocolate and confectionery products. The news is the second recent trademark dispute involving Mondelez and a small British vegan chocolate brand, with the US-headquartered snack and confectionery giant filing a lawsuit against UK chocolatier Catherine’s Originals due to the shape of its O’Bar, which Mondelez says resembles its popular Toblerone product. In a statement, a spokesperson for Mondelez told FoodBev Media that no formal legal action has been taken, but confirmed it has reached out to Moo Free to “make them aware” of the trademark. “Cadbury Snow Balls are one of our most popular Christmas products, enjoyed by households across the UK,” the spokesperson said, adding that Mondelez is “open to reaching an amicable resolution” with Moo Free. © Cadbury's Moo Free has been selling the product during the festive season for around two years in the UK market, and has reportedly claimed not to have heard of the Cadbury’s product. The company is headquartered in Devon, UK, and was founded in 2010 to offer a range of chocolate confectionery products that are free from dairy and suitable for vegans. Its core portfolio includes dairy-free milk chocolate buttons, vegan white chocolate and honeycomb bars, and chocolate drops for home baking. Laurie Bray, senior associate trade mark attorney at intellectual property (IP) firm Withers & Rogers, said: “Moo Free seem to be taking the position that ‘snowball’ is a generic term when it comes to confectionery, however the name has been registered as trade mark by Cadbury since 2001”. “Unless Moo Free are able to cancel Cadbury’s registration, Cadbury appear to be in a strong position.” However, she noted that given that Moo Free’s product is marketed as a vegan product and Cadbury Snow Balls are not, this distinction could pave the way for a commercial agreement between the two companies. Daniel Kelly, legal director in the IP team at law firm Shakespeare Martineau, said: “A festive product name can quickly turn into a commercial headache, and this dispute highlights exactly how even seemingly familiar or descriptive-sounding names can carry significant intellectual property risks”. He added: “This case serves as a timely reminder for businesses to conduct clearance searches before launching a new brand or product name. This allows potentially conflicting third-party rights to be identified before significant investment is made in packaging, production, marketing and retailer listings.” FoodBev Media has reached out to Moo Free for comment. Top image: © Moo Free

US-based BMC Ingredients, formerly known as The Better Meat Co, has gained regulatory approval for its Rhiza mycelium ingredient in India. The company’s flagship ingredient, made through fermentation, has received an approval letter from the Food Safety and Standards Authority of India (FSSAI), deeming it safe for use in formulations. This milestone, allowing BMC to serve Indian food manufacturers and expand its international footprint, follows similar approvals for Rhiza in the US, Canada and Singapore. Rhiza is made by fermenting the mycelium (the root-like structure of fungi) of Neurospora crassa, a fungal strain already benefitting from a longstanding history of human consumption in traditional foods across various regions. The whole-food ingredient offers a rich source of complete protein and dietary fibre, with more protein per serving than eggs and more fibre than oats, BMC pointed out. It also offers a source of iron, zinc and potassium. Rhiza is non-GMO, vegetarian and vegan, halal, kosher and clean label. The ingredient is available in two formats: a chunk with a meat-like texture, suitable for use in meat alternatives and hybrid applications; and a powder, to help food manufacturers formulate products with added protein and fibre. © BMC Ingredients The company said it intends to make Rhiza commercially available in India starting in Q2 2027. The approval comes as the US Department of Agriculture has reported that Indian demand for poultry, seafood and dairy is rising, expected to grow as incomes increase. This opportunity extends to other protein-enriched foods, BMC said, with ingredients such as fungi-based proteins offering alternative ways to meet rising protein demand across both blended meat formats and entirely animal-free applications. Paul Shapiro, CEO and co-founder of BMC Ingredients, said: “India has extraordinary culinary traditions that lend themselves well to a new high-protein mycelium ingredient”. “Indians want more protein, but they don’t have to get it from meat or processed isolates like whey, and can instead enjoy this all-natural whole food.” Top image: © BMC Ingredients

New Zealand-based food-tech company Andfoods has announced the official launch of its dairy-free whipping cream, made from fermented black mung beans, now available to professional kitchens in Singapore. The Andfoods Whip cream is designed to taste and feel like dairy, but made from entirely plant-derived ingredients. It is created using a patented fermentation process that removes the black mung bean’s plant taste. The bean’s polysaccharides let the cream hold structure on its own, Andfoods said, resulting in a cream with improved frothing and stabilising capabilities compared with other plant materials. While many plant-based cream products use oils and other additives to replicate dairy, Andfoods Whip is made without palm oil, hydrogenated fats or artificial ingredients. According to the company, in benchmarking against 30 alternatives, the product was developed to match or outperform both dairy and plant-based creams in real kitchen conditions. It can be used in beverages such as coffee with cold foam, in bakery items including profiteroles and chocolate ganache, and in desserts such as affogato, cheesecake and chocolate mousse. The cream has been formulated to perform better then dairy in humid conditions, built to retain its shape for longer and with no separation in heat. The product has a shelf-life of 12 months. Once whipped, it produces 2.6 litres of usable product for every litre of liquid cream. It is available to trade customers in Singapore, in Tetra Pak cartons, through foodservice distributor Lim Siang Huat. Alex Devereux, CEO of Andfoods, said: “Chefs don't accept trade-offs on texture, taste or consistency, and they shouldn't have to when they go dairy-free”. “Singapore is a market where performance gets tested quickly and visibly. It has a dense concentration of professional kitchens, bakeries and beverage businesses, and it's a gateway to the wider region. Lim Siang Huat gives us a direct route into those kitchens.” Andfoods began at New Zealand’s Massey University in the Riddet Institute, where the team of food scientists aimed to create plant-based ingredients that could outperform dairy. The company benefits from New Zealand’s dairy expertise, while operating a manufacturing base in Shanghai, China, to support production and distribution as the company expands across Asia.