Food-tech company Phytolon has secured $23.6 million in Series B financing to accelerate the commercialisation of its fermentation-derived natural food colours in the US, as consumer brands increasingly seek alternatives to synthetic dyes. The three-stage financing round was led by an undisclosed strategic investor and reflects mounting global demand for high-performing, sustainable natural colour solutions. Existing investors participating in the final stage of the round included Millennium Foodtech, NextGen Nutrition Investment Partners (NGN), Colorcon Ventures and Yossi Ackerman. The funding comes on the heels of a major regulatory milestone for the company. Earlier this year, the US Food and Drug Administration approved “Beetroot Red,” Phytolon’s first fermentation-based natural colourant, although the effective date remains subject to FDA administrative procedures. Phytolon’s Beetroot Red is produced by fermenting baker’s yeast and is designed to address several persistent challenges associated with conventional natural colours, including cost, supply reliability and performance stability. The company says the ingredient meets the clean-label expectations increasingly demanded by both consumer packaged goods (CPG) manufacturers and consumers. Halim Jubran, co-founder and CEO of Phytolon, said: “This new funding will be allocated to support sales and supply to CPGs and to distribution partners in the US and beyond. I am excited to see our portfolio of strategic investors increase, enabling us to grow our business and establish our footprint in the market.” The investment highlights continued momentum behind fermentation-enabled ingredient technologies as food manufacturers respond to tightening regulatory scrutiny of artificial dyes and growing consumer preference for naturally sourced ingredients. James Cali, general partner at NGN, said: “Phytolon is at the nexus of two mega-trends, consumer and regulatory demand to remove artificial dyes and advances in fermentation to offer natural ingredients with better functionality, cost and sustainability. With a strong network of strategic partners and recent FDA approval, Phytolon is well-positioned to capitalise on the transition toward natural dyes across food and supplement products.” Founded in Yokne’am, Israel, Phytolon develops precision fermentation-based colour systems using two core pigments – yellow and purple – that can create a broad range of shades spanning yellow, orange, red, pink and purple.

FoodBev Media was recently invited to take a journey through today’s most influential taste trends during a visit to ADM’s Flavour Innovation Centre in Berlin, Germany, where plant-based innovation was among the key focus areas. Read on to discover what the ingredients giant had in store for us, from global-inspired dishes to familiar comforts with a modern twist. At ADM’s Berlin facility, tucked away in the historic borough of Spandau, the spotlight is on flavour. The site produces solutions such as taste systems, extracts and speciality ingredients for use across a wide range of food and beverage applications, spanning sweet and savoury categories. When we arrived at the facility, ADM’s vice president of flavours for EMEA, Alexander Lichter, welcomed us with an overview of the company’s activities at the site, key focuses and some of ADM’s notable recent developments. These include significant investments into expansion in Africa, Eastern Europe and Dubai, as well as its recent acquisitions of UK flavour house FDL and hop extract specialist Totally Natural Solutions (TNS). He explained that the company’s focus is “rooted in nature,” rather than rooted in chemistry – “where nature meets precision” is a philosophy the company follows, embracing the “fusion between science and creativity” while aligning with consumer demand for naturally derived, clean-label ingredients. Meeting consumers where they are The company emphasised a focus on supplying not only ingredients, but flavour ‘systems’ at the site – beverage compounds, food preparations and systems across savoury and bakery categories that can support manufacturers in meeting the needs of today’s consumers. Today, food industry trends are evolving in line with shifting consumer priorities as the world around us changes. For manufacturers, the role is to keep up the pace and offer food products that are one step ahead, aligning with the next big trends while offering something fresh and unique to the market. Before we sat down for lunch, ADM’s Coralie Garcia Perrin, senior flavour product marketing manager for food EMEA, highlighted some of the top trends currently resonating deeply with consumers. At a time of significant geopolitical instability and ongoing uncertainty, Garcia Perrin noted the growing interest in ‘newstalgia’ – products that tap into consumer emotions and evoke memories from childhood, reimagined with today’s modern flavour trends. Consumers are seeking comfort in uncertain times, but are also drawn to novelty and adventure, reinforcing interest in such offerings. This desire for novelty and adventure is also driving growing interest in global flavours and culturally inspired dishes – Asian flavours, for example, are booming in the West, particularly in Europe, she noted. Fermentation enables the development of products with bold and umami flavour profiles, such as miso and gochujang, with Western consumers eager to experiment with new taste experiences or be reacquainted with flavours they enjoyed on their travels. Global fusion, in which flavours and traditions from different regions around the world are blended, are also proving popular as food businesses bring together much-loved elements of different regional cuisines to provide unique options that resonate with shoppers. Mochi ice cream is a notable example of this – a market valued at over $1.5 billion in 2025, it pairs traditional Japanese mochi (made from glutinous rice dough) with an ice cream (or plant-based alternative) filling, booming in Western retail with brands like Little Moons and Bubbies innovating in the space. Wellness is another major driver of innovation as consumers begin to place more emphasis on holistic wellbeing that encompasses mental and physical health. Flavour profiles associated with health and wellness are therefore on the rise, such as those with citrus and botanical notes. Garcia Perrin also acknowledged the rise in GLP-1 medication use for weight management, as consumers on these medications seek smaller portions: with each bite now worth more, nutrition and food quality is being centred over quantity. Additionally, mindful drinking is driving innovation in botanical-led alcohol alternatives, such as bitter, aperitif-style spirit alternatives and canned alcohol-free cocktails made with adaptogens, as interest in wellbeing remains a driving force behind alcohol moderation trends. Tasting today's trends To highlight the breadth of ADM’s solutions portfolio and how it can respond to these current trends, we were treated to a tasting menu cooked up by research and development chefs Amay Borle and Philipp Weiler. To begin, we were treated to a delicious plate of ‘veggie bites’ made from wholesome plant-based ingredients such as chickpeas and mushrooms, served with a curry aioli sauce for dipping. These were paired with a roasted cumin, lime and mint-flavoured beverage, complementing the flavours of the bites with a zingy and slightly spiced taste profile. Next, further drawing inspiration from Asian flavours, we enjoyed a plant-based chicken drumstick made from ADM’s soya protein, served with a Korean cucumber salad, spicy gochujang mayonnaise and caramel sesame seeds. This was paired with a refreshing jaboticaba and kumquat-flavoured energy drink, elevating the dish further into global flavour fusion to provide a refreshing accompaniment. Following this was a mini plant-based smash burger – with an option for a hybrid version, containing 50% meat and 50% soya – demonstrating the versatility of ADM’s soya ingredients. The chefs delivered a juicy patty that stood up to traditional meaty burgers, served with basil-flavoured mayonnaise, salad and fries. The dish was accompanied by a date, pomegranate, rose and jallab-flavoured beverage, offering a light and subtly sweet taste profile that contrasted with the savoury flavours of the food. Finally, dessert offered a ‘newstalgia’-inspired crème brûlée with a popcorn flavour, topped with popcorn for the ultimate combination of indulgence and familiar, childhood memories. This was served alongside crisp vanilla tuile biscuits and a flavourful mango sorbet dusted with tajin, tapping into the rise of ‘swicy’ (sweet and spicy) flavour profiles. A behind-the-scenes look To end the day, we toured the facility and were offered a first-hand insight into where some of the company’s solutions are developed for both sweet and savoury product applications. In sweet innovation, this included the company’s ice cream labs, where it develops creamy ice cream bases for use across various formats including soft serve and bars. Meanwhile, its confectionery innovation lab focuses not only on more indulgent confectionery formats like chocolate – it is also a hub for responding to the growing wellness boom with the development of functional gummy formats. During the day, we were able to taste a unique, dual-flavour format gummy with a basil and strawberry taste profile, with options of both pectin and gelatine formulations – satisfying demand for both vegan-friendly and non-vegan varieties. Clara Faustina, senior marketing manager for sweet goods and bakery EMEA at ADM, said: “Consumer demand for functional confectionery is increasingly shaped by a dual focus on achieving wellness goals while still delivering enjoyable sensory experiences”. “ADM’s research reveals that the ideal gummy product is expected to feature simple, naturally sourced ingredients, contain no artificial flavours or colours, and deliver added functional value – particularly high fibre content with sweetness derived from fruits. While lower-sugar and lower-calorie options are welcomed, consumers remain unwilling to compromise on taste and texture, underscoring the importance of smart formulation strategies.” In savoury, we gained an insight into where ADM develops plant-based and hybrid meat solutions based on its extensive range of plant protein ingredients. From soya to wheat and pea, ADM’s protein solutions are available in various formats, from powders to chunks, providing versatility for manufacturers across product applications like burger patties, mince and nuggets. Nicolas Koch, junior product marketing manager at ADM, noted that the company does not see plant-based and hybrid products as competing with each other – rather, they are viewed as complementary ways for consumers to incorporate more of the benefits of plant protein into their diets. “Hybrid and meat extension applications are currently seeing strong interest because they allow producers to enhance products with plant-based ingredients while maintaining the familiarity, taste and functionality of meat,” he told FoodBev. “This makes them an accessible and scalable option for reaching flexitarian consumers.” “At the same time, fully plant-based solutions continue to play an important role, particularly where customers are targeting specific consumer needs, dietary preferences or product concepts. Over recent years, demand for plant-based has become more focused and intentional, with greater emphasis on taste, nutritional value and realistic positioning.” Built for the long-term ADM’s work at the facility demonstrates how sustainability, health and flavour innovation intertwine, with the company emphasising a focus on developing nature-inspired solutions that are built for the long-term – not just for now. Garcia Perrin explained that ADM’s technology enables the replication of complex and seasonal flavours at scale by decoupling flavour creation from the limitations of raw materials, while preserving authenticity. "We use advanced techniques such as extraction and distillation to capture the key aromatic compounds of ingredients at their natural peak, when flavour is most vibrant,” she said. “These compounds are then transformed into stable flavour ingredients with significantly longer shelf lives than the original raw materials. This allows us to consistently recreate precise flavour profiles year-round, regardless of seasonality or variability in harvest conditions.” In some cases, she noted that the company can reconstruct profiles without relying on the original ingredient entirely. “This approach plays a critical role in addressing current environmental and supply chain challenges.” Additionally, the company’s research and development work centres around responding to long-term food flavour trends that will influence innovation and product development across wide-ranging applications for years to come. When asked how ADM identifies a flavour trend with long-term potential, rather than something more fleeting, Garcia Perrin told FoodBev that the answer is grounded in real consumer behaviour. “These flavours are already embedded in everyday eating habits, making them more than just a point of discovery – they deliver on repeat consumption,” she pointed out. “They also tend to travel well across regions, adapting to different culinary traditions, and scale across multiple categories such as beverages, snacks, dairy and savoury applications. She offered yuzu as an example – rooted in Japanese culture, she noted that this popular East Asian fruit has gained global traction in applications such as sparkling drinks, sauces and desserts, due to its versatility and alignment with broader preferences for citrus-forward profiles. “In contrast, short-lived trends are often driven by viral moments rather than sustained consumer demand,” she said. “These flavours or concepts may generate initial excitement due to their visual appeal or uniqueness, but they lack the depth needed for long-term adoption. They are frequently confined to a single format or occasion, and fail to drive repeat purchase.” An example she offered was the ‘angel hair’ chocolate trend tied to ‘Dubai-style’ confectionery – while it captured attention because of its striking appearance, its appeal is “more rooted in hype than a flavour profile that integrates into everyday consumption,” Garcia Perrin said. “Flavours that endure are those that fit naturally into how people eat, while hype-driven trends tend to fade quickly as they rise.” This fascinating day at ADM's facility brought with it a real appreciation for how influential flavour development can be in evoking emotion, providing comfort and indulgence, and delivering social and cultural connection during eating occasions. Sending a huge thankyou to the ADM team in Berlin for hosting FoodBev – for allowing us to gain insight into their creation process, for the valuable insights into today’s big opportunities in flavour, and, of course, for the delicious and thoughtfully curated tasting menu. We’ll hope to visit again one day!

Bridge2Food Europe 2026 will bring together leading experts, brands and innovators for three days of insight, connection and action focused on unlocking what drives real consumer success in food. Following the opening technical course, the event continues with a two day summit designed to connect market insight, scientific thinking and practical industry application. The programme addresses one of the most important challenges facing the industry today: how to create products that consumers choose, enjoy and return to. The summit opens with a high level plenary exploring the forces shaping consumer choice and commercial relevance. Speakers from Innova Market Insights, Behavior Global, ReD Associates, Green Queen Media, Wageningen University and Research and Spora will share perspectives on global trends, behavioural science, health, policy and the wider narratives influencing food systems. Across three content tracks covering consumer and market trends, product development and processing, and health driven innovation, attendees will gain a comprehensive understanding of the opportunities shaping next generation food. Contributions from organisations including IFF, Oatly, Novonesis, ADM, Mondelēz, Nestlé, Euromonitor, Max Burgers and Wageningen Food and Biobased Research will deliver practical insight and real world experience to help attendees turn ideas into action. Alongside the content, the event offers multiple opportunities to connect, including structured networking sessions and a dedicated networking dinner. These moments are designed to encourage meaningful conversations, build partnerships, and strengthen connections across the food ecosystem. Bridge2Food Europe 2026 provides a unique platform to learn, collaborate, and move innovation forward with confidence in a fast changing market. Register now to join the conversations shaping the future of food and secure your place in Copenhagen.

Scottish free-from bakery brand Lazy Day has unveiled two new additions to its line-up: Caramel Blondie and Choca Mocha Squares. Both available now at Tesco and priced at an RRP of £3.25, the products launch in response to demand for food and beverage options that balance familiarity with novelty – a trend commonly dubbed ‘newstalgia’ across the industry. Described by Lazy Day as ‘nostalgic yet elevated,’ the Caramel Blondie combines a gooey caramel base with chunks of golden biscuit, cherries and marshmallows, topped with smooth caramel and a sprinkle of coconut. Choca Mocha Squares, meanwhile, feature crunchy crisped rice coated in rich Belgian dark chocolate, layered with coffee-flavoured white icing and finished with a light cocoa sugar dusting. Lazy Day noted that tiramisu-inspired flavours are emerging as a key bakery trend for 2026, with tiramisu cookies, brownies and layered desserts gaining momentum on social media. This reflects demand for bakery products that feel indulgent, playful and experience-led while rooted in recognisable flavours, the brand said, pointing out that consumers are seeking bold espresso flavours alongside multi-sensory textures that combine soft, crunchy, chewy and fudgy elements. Both new launches are hand-baked in Lazy Day’s gluten-free, dairy-free, egg-free and vegan bakery in Scotland, with no nuts on site. The brand aims to demonstrate how innovation in the free-from category can ‘move beyond simple substitution and bring new and exciting flavour experiences to consumers with dietary restrictions.’ Sally Beattie, co-founder of Lazy Day, commented: “When we first launched Lazy Day back in 2006, the free-from aisle looked very different. There was very little choice available and, too often, products felt like they had been created simply to remove ingredients rather than to create something people would genuinely enjoy eating. As food scientists, but also as people personally living with food intolerances, we felt there was a real opportunity to change that.” She added: “Launching Caramel Blondie and Choca Mocha Squares feels incredibly exciting for us because they represent how far both the category and consumer expectations have come. The free-from category is evolving rapidly, and people no longer want products that simply ‘do the job’, they want bakery-quality taste, more adventurous flavour profiles and treats that feel every bit as exciting as traditional bakery products.”

ADM has announced a new partnership with international non-profit TechnoServe to advance regenerative agriculture practices among 15,000 new soybean farmers in Maharashtra, India. The partnership has been formed as part of ADM’s Farm Forward initiative, a global platform dedicated to building farmer resilience and advancing sustainable agriculture. Funded by a $500,000 investment from ADM’s corporate social investment programme, ADM Cares, the 18-month project will be rolled out to four districts in Maharashtra – Latur, Dharashiv, Beed and Nanded. It will focus on improving soil health, supporting Farmer-Producer Organisations (FPOs) with regenerative agriculture best practices and expanding access to digital tools and government guidance toward improving climate resilience and livelihoods. A Memorandum of Understanding between ADM and TechnoServe has now been signed, initiating the formal collaboration. The programme begins this month (May 2026), with ADM providing direction, governance and oversight, while TechnoServe leads on-the-ground implementation. Regenerative agriculture practices align with the government of India’s sustainable farming priorities. In addition to improving soil health, focuses include improving water use efficiency and ensuring targeted, efficient application of inputs such as fertilisers and crop protection products. Long-term improvements in livelihoods for farmers can also be achieved through more consistent yields and better cost efficiency, paving the way for a more resilient agricultural supply chain. A scoping phase to assess soil health and water conditions will kick off the programme, leveraging existing government-led technology solutions. Approximately 200 demonstration plots will then be established across programme villages over two cropping seasons, where farmers can observe and adopt regenerative agriculture practices. Government-led solutions include the Maha-Agri Tech project, an initiative designed to empower farmers through precision farming technologies. By leveraging satellite-based insights and drone-enabled applications, farmers gain access to data-driven insights on crop health, pest activity and field conditions, enabling more timely and informed decisions. Amrendra Mishra, managing director of Ag Services & Oilseeds and country manager for India at ADM, said: “At ADM, we believe that sustainable supply chains start with resilient farming communities”. “In partnership with TechnoServe, we are executing ADM’s Asia Pacific flagship programme for 2026 under the global Farm Forward initiative, combining our expertise, partnerships and on-the-ground experience to support farmers in strengthening climate resilience, improving soil health, enhancing livelihoods through targeted training and technology-enabled solutions and expanded access to markets and resources.”

T. Hasegawa USA has introduced a new dairy-free flavour solution aimed at helping food and beverage manufacturers recreate the taste, aroma and mouthfeel of real milk without using dairy ingredients. The California-based flavour manufacturer this week launched Hasemilk, a powdered flavour technology developed to mimic both the external and internal flavour characteristics naturally present in milk fat. The solution is designed for use across dairy and plant-based applications, including protein beverages, bakery products, desserts, and savoury formulations. The launch comes as manufacturers continue to face growing demand for lactose-free and dairy-alternative products, while also addressing ongoing consumer concerns about taste and texture performance in non-dairy offerings. Mark Webster, vice president of sales and marketing at T. Hasegawa USA, said: “Taste and texture remain one of the biggest barriers to adoption in the dairy alternatives category. Mintel research shows that while consumers aged 18 to 54 are open to dairy-free products, many are still sceptical that alternatives can deliver the same satisfying experience as traditional dairy." According to the company, Hasemilk was developed to overcome some of the most persistent formulation hurdles in dairy-free products, including off-notes, bitterness, and lack of creaminess in protein-based and plant-derived applications. Webster continued: "Hasemilk gives manufacturers more flexibility to enhance dairy flavour, improve overall taste performance and support reduced-dairy formulations without sacrificing the experience their consumers expect.” The company said the ingredient can help mask unpleasant flavours and aromas commonly associated with alternative proteins while enhancing creaminess and overall flavour balance in both sweet and savoury applications. Hasemilk is available in fresh whole milk, whole milk powder, and skim milk powder flavour profiles. The product complies with FDA natural flavour guidelines and is positioned as vegan, dairy-free, non-allergen, kosher, non-GMO, and Proposition 65 compliant. Beyond sensory performance, T. Hasegawa highlighted the solution’s dry format as a key advantage for manufacturers seeking greater flexibility in formulation, transportation, and supply chain management. The company also positioned the ingredient as a potentially more cost-effective and sustainable alternative to conventional dairy ingredients. Hasemilk emerged from T. Hasegawa’s multi-year “Bridge to Tokyo” initiative, a collaborative development program linking the company’s U.S. operations with its global R&D headquarters in Japan. Founded more than a century ago, T. Hasegawa develops custom flavours and fragrances for global food and beverage brands and has expanded its focus in recent years toward functional flavour systems and clean-label innovation.

Soufflet Malt and Ferments du Futur have launched a new research initiative aimed at developing next-generation food ingredients using solid-state malt fermentation, beginning with a cocoa alternative derived from sprouted grains. Announced on 27 May, the 18-month programme seeks to address growing supply and pricing pressures in the global cocoa market by reproducing cocoa-like flavour profiles through fermented barley malt, wheat and other germinated grains. The project combines Soufflet Malt’s industrial malting expertise with Ferments du Futur’s fermentation research capabilities. The collaboration reflects increasing interest across the food and beverage sector in fermentation-enabled ingredient innovation as manufacturers search for more resilient and sustainable raw material solutions. The research centres on solid-state fermentation, a process in which microorganisms are cultivated directly on germinated grains to generate targeted aromatic compounds. According to the partners, the technology could eventually support the creation of a broader range of grain- and legume-derived ingredients for food applications, including compounds linked to nutritional benefits such as antioxidants and vitamins. Initial work will focus on identifying cocoa’s aromatic signatures and the metabolic pathways needed to reproduce them through malt fermentation. Researchers will also screen microbial strains and optimise fermentation conditions, including roasting techniques designed to deepen flavour complexity. Laurent Debande, chief growth and innovation officer at Soufflet Malt, said: “Given the challenges currently facing the cocoa value chain, innovation and collaboration between public research and industry are essential to developing new sustainable solutions." Alongside laboratory research, the project includes plans for industrial scale-up through a new four-ton pre-industrial demonstrator facility in Nogent-sur-Seine, France. The installation will allow teams to validate strain productivity and fermentation conditions at larger scale while preparing samples for commercial partners. The companies say the program is designed to accelerate the transition from research to market-ready applications, an increasingly important consideration as ingredient manufacturers seek commercially viable alternatives to climate-sensitive commodities. Ferments du Futur executive director Damien Paineau said: “By combining advanced fermentation research and industrial know-how, this partnership perfectly illustrates the strength of the continuum between discovery and market-driven innovation." The initiative comes amid heightened volatility in cocoa supply chains driven by climate disruption, disease pressure, and rising commodity prices. Ingredient developers and food manufacturers have increasingly turned to fermentation, precision biotechnology, and alternative crop systems to secure more stable flavour and ingredient sources. Soufflet Malt operates 40 malting plants across 20 countries with annual production capacity of 3.7 million tonnes. Ferments du Futur, launched in 2022 by INRAE and ANIA, currently supports multiple advanced fermentation research projects focused on food, health and environmental applications.

Plant-based beverage brand Silk is expanding its high-protein offerings with the launch of Silk 18g Protein. Developed by Danone Canada, the new product is positioned as the first high-protein plant-based beverage in Canada to offer 18 grams of complete protein per 250 ml serving. The launch comes as consumer interest in protein continues to grow, with Danone Canada citing research showing that 71% of Canadians are seeking to increase their protein intake as part of a balanced lifestyle. Janna Boloten, director of nutrition and scientific affairs at Danone Canada, said: “Protein is a key nutrient for health at every stage of life, and we know that plant-based proteins, including soy, can offer long-term health benefits. This nutritionally fortified plant-based beverage is a new and exciting way for consumers to incorporate plant-based protein into their diets.” Silk said the product was developed to challenge perceptions that plant-based beverages are not protein-dense, while also addressing demand for taste and convenience. The beverage is designed for multiple consumption occasions, including coffee, cereal, smoothies or standalone drinking. In addition to 18 grams of protein, Silk 18g Protein contains fibre and 10 essential nutrients, including calcium, vitamin D and B vitamins that support bone health and energy metabolism. The company also highlighted that the beverage contains 50% less sugar than comparable dairy milk products. The product is available in Regular and Chocolate varieties and features a smooth texture intended to differentiate it from traditional protein beverages. Silk 18g Protein is rolling out nationally in a 1.42L refrigerated format at major grocery retailers across Canada. Founded in 1977, Silk offers a portfolio of plant-based beverages, creamers and dairy-free yogurt alternatives, including almond, oat, soy and coconut-based products.

Heartland Food Products Group has signed a definitive agreement to acquire the Americas business of Whole Earth Brands, bringing the Equal, Whole Earth, Swerve and Chuker sweetener brands under the same umbrella as Splenda. The move that significantly expands its presence in plant-based and better-for-you sweetening solutions. The acquisition positions Heartland to deepen its influence across the fast-growing natural and reduced-sugar categories, particularly as food and beverage manufacturers continue reformulating products to meet consumer demand for cleaner labels, lower sugar content and plant-based ingredients. The deal combines some of the most recognisable names in tabletop and alternative sweeteners, while strengthening Heartland’s reach across retail, foodservice, e-commerce, beverage and B2B ingredient channels throughout North and Latin America. Financial terms were not disclosed. Heartland Chairman and CEO Ted Gelov, said: “Whole Earth has established a strong position in plant-based and natural sweetener solutions. Together with Splenda, these brands create an unparalleled platform to lead the future of sugar reduction and wellness-focused innovation.” The inclusion of Whole Earth is particularly significant for the plant-based segment. The brand has built a strong market presence around stevia- and monk fruit-based sweeteners. These categories continue to gain traction among consumers seeking naturally derived alternatives to sugar and artificial sweeteners. Heartland said the transaction will support expanded investment in next-generation sweetener technologies and domestic ingredient supply chains, including its US-grown stevia initiatives. The company plans to continue growing natural and plant-based offerings across both the Whole Earth and Splenda portfolios, reflecting broader industry momentum toward botanical sweetening systems and reduced-sugar beverage innovation. Industry analysts have increasingly pointed to plant-based sweeteners as a key growth area within the global food and beverage market, particularly as brands reformulate products ranging from ready-to-drink beverages and dairy alternatives to functional nutrition products and protein beverages. The acquisition also broadens Heartland’s capabilities in formulation and ingredient development. The combined organisation will leverage Heartland’s vertically integrated manufacturing network and R&D infrastructure to accelerate innovation in sugar reduction across multiple categories. Since acquiring the Splenda brand in 2015, Heartland has steadily evolved beyond tabletop sweeteners into a broader health and wellness platform, expanding into plant-based creamers, nutritional beverages, liquid enhancers, coffee and wellness-focused products. Based outside Indianapolis, Heartland Food Products Group manufactures and markets a portfolio that includes Splenda, SlimFast and Java House Coffee, alongside branded and private-label products distributed through retail, foodservice, and B2B channels globally.

Bridge2Food Europe 2026 will open with a dedicated technical course that offers food industry professionals a rare opportunity to gain advanced technical knowledge and practical insight into the future of food innovation. Hosted at the Novonesis Innovation Campus and co-created with Imperial College London’s Bezos Centre for Sustainable Protein, the course brings together leading scientific expertise with real world application. Experts from North Carolina State University, DTU Biosustain, the University of Reading, UCL Biochemical Engineering and Tufts University will share their knowledge on the technologies shaping next generation food. The programme focuses on key innovation areas including fermentation, plant-based development and cell-cultivated production. Attendees will gain a clear understanding of how these technologies can be applied to create products that meet evolving consumer expectations for taste, functionality and performance. Designed for professionals across research and development, innovation and product strategy, the course is built to bridge the gap between scientific discovery and commercial success. The sessions are structured to ensure that participants leave with practical knowledge that can be applied immediately within their organisations. In the afternoon, the course shifts into interactive workshops led by industry leaders including Novonesis, Biospringer by Lesaffre, ADM, Endeco, CJ Bio, Tetra Pak, Roquette and Flottweg. These sessions allow attendees to explore real product development and processing challenges, engage directly with experts and exchange ideas with peers. The day concludes with a welcome reception, bringing together the full event community in an informal setting. This is an opportunity to build connections, start conversations and prepare for the summit that follows. With limited capacity and strong demand expected, this technical course provides a valuable starting point for those looking to stay ahead in a rapidly evolving industry. Register now to secure your place and be part of the conversations shaping the future of food.

General Mills’ Lärabar snack bar brand has expanded its offering to include Lärabar Protein, debuting in three flavour varieties. The new protein bars offer a soft and chewy texture, containing 10-12g of plant-based protein per bar and designed to feel ‘like a treat, not a chore’. Each flavour variety is inspired by offerings already enjoyed by fans of the brand, and is made with creamy nut butter, peanuts and almonds. Peanut Butter Chocolate adds a chocolatey twist, Cinnamon Nut offers a warm cinnamon flavour, and Lemon is described as ‘refreshingly tart and tangy,’ bringing citrusy, zesty notes. The range is vegan, gluten-free and made with non-GMO ingredients. It is designed to provide a convenient and nutritious on-the-go snack for all occasions, and debuts in single bar format as well as multipacks of five. Scott Baldwin, VP and business director for Bars at General Mills, said: “People want more protein, but they don't want to compromise on taste or quality. "So, we challenged ourselves to make a protein bar that truly tastes like Lärabar, taking everything you love about the original and adding the protein you want.”

The German government has published its new High-Tech Agenda including a Roadmap for Biotechnology, with a focus on accelerating alternative protein innovation. Presented on 20 May 2026 by Germany’s Federal Ministry of Research, Technology and Space, the plan centres modern technologies including cell cultivation and advanced biotech fermentation. Part of this includes plans to establish a national innovation hub for these technologies next year, aiming to consolidate research activities and accelerate commercialisation of research findings. The Good Food Institute (GFI) Europe welcomed the plan, with Ivo Rzegotta – the organisation’s Germany, Austria and Switzerland lead – describing it as “a first crucial step towards implementing the coalition agreement’s plan to advance sustainable alternative proteins”. Though the innovation hub is a welcome first step, GFI Europe warned that it must be supported by the necessary public investment in order to reap the benefits for the alternative protein industry. Germany invested €79 million in between 2020 and 2025, less than €1 per capita, placing it behind other European countries including the UK, the Netherlands and several Scandinavian countries. Most of Germany’s investment so far has focused on plant-based proteins, with around a fifth of the funding going toward biotechnologically produced foods, GFI added. The UK has recently funded several innovation centres focusing on food-tech and alternative proteins, with grants ranging from €10 million to €15 million each. An analysis of the research and innovation ecosystem published yesterday by GFI highlights Germany’s competitive position, ranking first in terms of scientific publications and fourth in terms of patents among European countries in recent years. Rzegotta commented: “To support the impact of this plan on Germany’s innovation power and technological sovereignty, it is now crucial that the announced innovation hub is secured with sufficient funding and that it is designed in an interdisciplinary manner with industry participation”. “It is encouraging that the roadmap highlights the role of efficient and transparent approval processes and calls for the EU Biotech Act to include the possibility of establishing regulatory sandboxes for novel foods.” The EU Biotech Act, published in December 2025, included key measures to support innovation in the alt-protein sector, such as expanding the guidance provided to companies applying to sell novel foods. However, its exclusion of novel foods from its proposal to create regulatory sandboxes was described by GFI senior policy advisor Seth Roberts as a “disappointing move” and a “missed opportunity to drive forward evidence-based regulation”.