Ingredion has expanded its range of ingredient solutions with Vitessence Pea 100 HD, a pea protein optimised for cold-pressed snack bars. The new solution aims to ensure softness of cold-pressed bars is maintained throughout shelf life while adding nutritional value to boost consumer appeal. Consumers increasingly seek indulgent textures, balanced taste and smooth mouthfeel in protein snack products. However, formulating bars with plant protein can introduce texture challenges, including increased firmness and gritty mouthfeel, throughout shelf life. Ingredion developed and validated Vitessence Pea 100 HD protein in cold-pressed bar applications to ensure ‘superior texture that drives purchase loyalty’. According to the company, sensory testing of the solution confirmed that Pea 100 HD protein offers a short texture with a clean break, reducing chalky, gritty or powdery mouthfeel and preserving a smooth and creamy texture over time when compared with other protein sources. Beyond cold-pressed bars, the solution also demonstrated strong performance in other bakery and bar-type applications. Testing revealed that the product has a low plant/pulse flavour and no gritty perception, improving the consumer experience and enhancing indulgence. It also supports cleaner labels and helps brands achieve ‘high-protein’ or ‘source of protein’ claims on products. Muserref Karadayi, business manager, healthful solutions EMEA at Ingredion, said: “Our Vitessence Pea 100 HD pea protein reduces the challenges cold-pressed bar manufacturers face and enables them to build product superiority in areas that matter to consumers, especially in the area of texture, which is a significant factor”. “We identified key consumer drivers – taste, texture and sensory appeal – in the sports and nutrition bar space, which guided the development of our new plant protein.”

Aqua Theon has secured a $13 million seed funding round, including $5 million directly invested into its marine plant-based drink brand, OoMee. The company aims to redefine functional beverages through marine plant innovation. OoMee combines a “function-first” approach with satiety support and Seabiotics, making seaweed more approachable for consumers. The brand has already established a presence in over 700 retail locations and maintains a 70% repeat purchase rate online. This milestone reflects growing consumer demand for wellness products built on real ingredients with tangible results. The funding round was supported by investors, partners, and the wider community, underscoring confidence in Aqua Theon’s mission to bring marine nutrition to the mainstream functional beverage market. Top image: © Oomee

Figures released by charity Foodrise have revealed that beef and lamb received an estimated 580 times more common agricultural policy (CAP) subsidies from the European Union than legumes in 2020. The 2020 figures show beef and lamb received €8 billion in CAP subsidies from the EU, compared to just €14 million for legumes such as lentils and beans. Dairy also received an estimated 500 times more CAP payments than nuts and seeds (€16 billion compared to just €29 million). Overall, the EU directed three times more CAP subsidies to the production of high-emitting meat and dairy than to plant-based foods in 2020 – around 77% of total CAP subsidies for farmers (€39 billion out of €51 billion). Foodrise published the breakdown of funding for individual food types by the EU in its CAP at the Crossroads  report, published last week. It showed that meat and dairy production received over ten times more CAP subsidies than fruit and vegetable production, and over 16 times more than cereal production. Animal-derived foods are estimated to cause between 81–86% of the total greenhouse gas emissions released during product lifecycle across the EU food production sector – while only providing an estimated 32% of calories and 64% of protein consumed in the EU. The figures come as EU policymakers are due to soon make decisions on public money given to farmers through its common agricultural policy for 2028–2034. Martin Bowman, senior campaigns manager at Foodrise, said: “CAP is at a crossroads, and EU policymakers have a huge opportunity to switch course and take the action required to support a just transition to healthy sustainable plant-rich diets – which we know have the potential to boost farmer incomes, reduce reliance on imports, mitigate climate change, improve Europeans’ health and restore nature”. He added: “At the very least, plant-based foods deserve a fairer share of CAP subsidies, to compete on an equal footing. In line with the recommendations of the landmark Strategic Dialogue report, EU policymakers should urgently introduce a Plant-Based Action Plan to promote plant-based foods across the supply chain, and an Agri-food Just Transition Fund to support farmers in the transition.” The 2024 Strategic Dialogue on the Future of EU Agriculture resulted in an agreement between EU farming groups, civil society, businesses and academics, acknowledging an EU trend toward plant-based foods and stating that it is “crucial to support this trend”. The European plant-based food and beverage market is projected to grow by over 50% to $83.3 billion by 2030. However, the EU has faced criticism from those advocating for a shift toward plant-forward diets due to its delays in taking action – particularly in light of its potential introduction of a labelling ban that would reserve words like ‘burger’ and ‘sausage’ for meat products, creating barriers for the meat alternatives category.

Beyond Meat has expanded its recently launched range of functional beverages, Beyond Immerse, with the addition of four new flavours. The brand, known for its range of hyper-realistic plant-based meat alternative products, announced its entry into the beverage market in January this year. The sparkling Beyond Immerse drinks are made from pea protein and fibre from tapioca, available in both 10g protein and 20g protein options. They also contain electrolytes for hydration and vitamin C for immune support. Building on the momentum of the initial roll-out, Beyond has today (26 February 2026) announced the addition of Cherry Berry, Strawberry Lemonade, Piña Colada and Cucumber Grapefruit flavours to the line. These join the previously announced Peach Mango, Lemon Lime and Orange Tangerine varieties. © Beyond Meat The new flavours are available for a limited time, exclusively via Beyond Meat’s online Beyond Test Kitchen platform. Ethan Brown, founder and CEO of Beyond Meat, commented on the launch: “Beyond Immerse represents a meaningful next chapter for our brand as we expand beyond centre-of-the-plate protein. We challenged ourselves to redefine the protein drink, designing a beverage that immerses the body not only in protein but more broadly in the remarkable power of plants.” He added: “We can’t wait for consumers to experience the new flavours for themselves.”

A new snacking brand, Morish, has entered the UK market with a range of roasted seaweed products in five flavour varieties. The new brand, based in London, aims to deliver ‘bold, purpose-led snacks made with clean ingredients and big flavour’. Its Crispy Seaweed Snacks bring deep umami flavour in a convenient snack format, providing a rich source of fibre, iodine, vitamin B12 and protein. They are designed to support sustained energy, fullness and everyday nutritional balance. The five flavours launching are extra virgin olive oil, avocado oil, sesame oil, sea salt, and shiitake. They are certified organic, gluten-free and vegan, developed to provide a wholesome alternative to carb-dense, ultra-processed snacks. The seaweed sheets are harvested from South Korean waters and lightly roasted, lightly seasoned with no artificial additives. Seaweed grows without land, fresh water or fertiliser use. It also absorbs carbon from the ocean and supports marine biodiversity. Through sustainably cultivating seaweed and pairing it with unrefined oils, Morish said it aims to offer a product that is good for both consumers and the planet. Though the seaweed snacks are vegan, it is not a fully plant-based brand. Morish has also introduced two meat snack products – Chicharrónes, and Air-Dried Steak snacks. The Crispy Seaweed range is now available online and via Morish’s selected distribution partners. Top image: © Morish

US plant-based functional beverage brand Cure Hydration has added a new Peach Mango flavour to its electrolyte drink line-up. The tropical-forward offering underscores the brand’s continued investment in flavour innovation as demand grows for clean label hydration products. Peach Mango’s flavour profile pairs ‘juicy peach’ notes finished with ‘smooth mango’. Like the other flavours in the brand’s line-up, it is made with coconut water powder, pink Himalayan salt, lemon juice powder and organic natural flavours. The drink is naturally sweetened with stevia and monk fruit, and contains no added sugar or artificial ingredients. It is available in single-serve powdered stick format, as well as in larger, multi-serve packs. Cure Hydration's range is available at major retailers including Albertsons, Kroger and Whole Foods Market as well as online and via Amazon.

French ingredient company Verley has raised $38 million in an oversubscribed Series A round to expand production of precision-fermented whey proteins and enter the US market, just four years after its founding. The round was led by Alven, with new investors Blast and Bpifrance participating through the French Tech Seed fund under the France 2030 programme. Existing investors Sofinnova Partners, Sparkfood, Captech and Founders Future also joined the round. Verley will also receive additional non-dilutive support from Bpifrance. The funding comes amid growing global demand for protein ingredients. The protein market reached $31.8 billion in 2025 and continues to expand, driven by population growth, changing dietary habits and rising use of GLP-1 weight-loss treatments, which are increasing the need for high-quality, digestible protein. Conventional whey production faces structural constraints and environmental pressures, limiting its ability to scale sustainably. Verley produces beta-lactoglobulin (BLG), a functional whey protein, using precision fermentation. The company’s ingredients are designed to integrate into existing food manufacturing processes while using far fewer natural resources than conventional dairy production. Operating solely in the B2B ingredients sector, Verley supplies manufacturers developing high-protein, clean-label, and easily digestible products. Its FermWhey portfolio targets applications such as protein shots and ready-to-drink beverages, offering high purity, solubility, emulsification, gelling properties and optimised nutritional profiles. Since its founding, Verley has moved from technological validation to industrial readiness. The company achieved self-affirmed GRAS status in 2024 and received a U.S. Food and Drug Administration “no questions” letter in 2025, confirming the safety of its proteins for the US market. Verley has also built a strong intellectual property portfolio covering both fermentation processes and proprietary protein functionalisation technologies designed to enhance performance beyond conventional dairy proteins. Demand for Verley’s ingredients already exceeds current production capacity. The Series A proceeds will fund US commercial deployment, customer scale-up, and expanded production, alongside continued research and development. After the US launch, Europe and the Middle East will be priority expansion regions. Stéphane Mac Millan, CEO and co-founder of Verley, said: “Verley’s mission is to address the growing global demand for high-quality nutrition while preserving the planet’s natural resources. Verley is now ready to help alleviate the pressure the dairy industry is facing. We are very proud to be building a European champion leveraging decades of know-how in the dairy industry.” Hélène Briand, co-founder and chief innovation & commercial officer, added: “This financing allows us to scale not only our production, but the performance promise behind our ingredients. Our functionalisation technologies are designed to meet real industrial constraints and application needs. That focus on performance is what makes precision fermentation relevant and viable at scale.”

Plant-based dairy brand Elmhurst 1925 has added three new innovations to its barista-inspired portfolio: Cashew Barista Edition, Unsweetened Coconut Cashew Barista Edition, and Brown Sugar Oat Creamer. The new offerings have been designed to pair perfectly with hot or iced coffee, offering ‘professional coffeehouse creaminess, rich texture and crave-worthy flavour’. Each of the products is crafted using no gums, seed oils or ‘filler’ ingredients, reflecting the brand’s focus on simple ingredients and better nutrition. Cashew Barista Edition is a café-grade plant milk made from whole cashews, delivering a naturally creamy, buttery and subtly sweet flavour. According to the brand, it offers ‘exceptional’ steam-and-froth performance, and is crafted to complement light, medium and dark roasts. It is made with just a handful of ingredients including cashews, filtered water, cane sugar, salt and natural flavours. Unsweetened Coconut Cashew Barista is Elmhurst’s first unsweetened Barista Edition plant milk, crafted with a blend of real coconut cream and cashews. With no added sugar, the plant milk delivers a ‘naturally luxurious’ texture that blends smoothly in hot and iced beverages, and can be steamed for lattes. It is made with filtered water, coconut cream, cashews, white rice and salt, offering a clean label alternative for consumers seeking gum-free and oil-free options. Finally, the Brown Sugar Oat Creamer is positioned as a ‘warm and nostalgic favourite,’ reimagined with a clean label focus. It is made with whole grain, gluten-free oat milk, a touch of brown sugar, and no gums, fillers or oils. The creamer contains just 1g of sugar and 15 kcal per teaspoon. Like all Elmhurst 1925 products, the new launches are Non-GMO Project Verified, gluten-free, dairy-free, OU Kosher, vegan and made without artificial ingredients. Each product is created using the brand’s patented HydroRelease method, which uses only water to separate and recombine the nutritional components of nuts, grains or seeds before recombining them into plant-based beverages. This process maintains the source ingredients’ nutritional integrity and eliminates the need for additives, while upcycling waste into energy and operating with 100% renewable hydropower. The three new products are now available online, via Amazon, in Sprouts Farmers Market stores and select Target locations across the US, with more retailers to follow.

On 11 February 2026, the Supreme Court handed down its decision in the long-running Dairy UK v Oatly AB case, unanimously dismissing Oatly’s appeal and finding that Oatly’s trade mark 'Post Milk Generation' was invalid. Michael Skrein, partner, and Eva Burkhart, trainee at law firm Reed Smith, examine how the judgment will influence branding and marketing in the plant-based sector moving forward. Unfamiliar with the Dairy UK v Oatly AB case? Read about it here. The legal framework – a harsh decision? The Dairy UK v Oatly AB case posed two questions: Does 'Post Milk Generation' use the term 'milk' as a 'designation' within the meaning of the relevant Regulation? Is the term 'Post Milk Generation,' when used in relation to oat-based food and drink, clearly being used to describe a characteristic quality of those products? Question one is a binary question. There either is or is not a 'designation'. The Supreme Court took what might be thought a controversial view that the term 'milk' was used as a designation. It may have been considered that Oatly’s case would be saved by the use of the word 'Post,' signalling distance from dairy rather than an attempt to appropriate it. However, the Supreme Court held that the mark does not clearly describe a characteristic quality of oat-based food and drink products, and therefore falls outside the proviso. It could also be considered that the word 'Post' actually is, rather than is not, used to describe a characteristic quality of the products – 'Post' meaning that the product is from a world that has moved on from milk. However, the Supreme Court found that the word 'Generation' undermines that argument, because the trade mark is not 'clearly' describing any characteristic of the contested products. The Court judged that on its face, it is focused on describing the intended consumers (for example, a younger 'post-milk generation'), rather than the characteristic quality of the goods themselves. One might wonder whether the Supreme Court would have ruled differently if the word 'Generation' had not been used. It's likely it would not have, due to the binary decision but also because the Court took the view – perhaps a little harshly – that the term did not make clear whether the product is entirely free of milk, or only that the milk content is low. Implications for the plant-based sector At first glance, the judgment appears uncompromising: if a product is not derived from animal milk, it cannot be marketed using reserved dairy designations such as 'milk' or 'cheese'. The Court made clear that the purpose of the regulation is to maintain 'fair conditions of competition,' not merely to prevent consumer deception. Even if consumers understand that oat-based products are not dairy, that understanding does not escape the statutory restriction. However, the decision should not be seen as necessarily requiring a wholesale rebrand across the plant-based sector. The prohibition on using 'milk' as the product name for plant-based drinks is not new. UK plant-based brands have long marketed their products as 'oat drink' or 'almond drink' in response to the dairy designation rules, as strictly interpreted in the EU case of TofuTown. The Supreme Court has not changed that baseline. Instead, it has confirmed that the restriction extends beyond product names and may capture branding and slogans where dairy terminology is used 'in respect of' the goods. Crucially, the Court’s reasoning preserves an important safety valve: the proviso allowing designations that are ' clearly used to describe a characteristic quality of the product '. The Court expressly indicated that a hypothetical mark such as 'Milk-free' would be caught by the prohibition at first glance, but would be saved because it clearly describes a product characteristic. The operative distinction is therefore one of clarity. Descriptive, product-focused statements, such as 'milk-free,' 'dairy-free' or 'plant-based alternative to milk,' are likely to remain viable. What is in peril, however, is more expressive use: metaphorical, cultural or generational messaging that invokes dairy terms without clearly describing the product (such as 'Milk Reimagined', 'Milk 2.0,' 'Goodbye Milk,' and 'Milk Break'). Strategic changes For manufacturers, ingredient suppliers, co-packers and brand owners, the practical implications are strategic rather than existential. For instance, trade mark portfolios (registered and pending) incorporating dairy terms for plant-based goods may now require reassessment, while earlier, compliance-led brand development, with legal review at concept stage, will further reduce vulnerability. Additionally, clear descriptive positioning is likely to be more resilient than evocative branding, given the emphasis on clarity, and retailers – especially in own-label – may adopt a more conservative approach, pushing compliance expectations further down the supply chain. The sector may also see transactional scrutiny increase in investment, M&A and due diligence, particularly where valuation is linked to trade mark strength. Finally, from an export perspective, brands should remember to align these strategies across jurisdictions, noting that the UK position reflects retained EU law. Commercial imperatives and next steps The judgment also underscores a wider competitive dynamic. By reserving certain category terms to dairy producers, the regulatory framework effectively restricts access to familiar food vocabulary. Plant-based brands may therefore need to communicate substitution and functionality without using the most immediately recognisable 'shorthand,' which may increase the cost of consumer education. It will be a matter of taking care. The overall impact for the plant-based sector is real but not catastrophic. The judgment does not mandate wholesale rebranding. Rather, it clarifies that dairy terminology is strictly regulated and that non-literal or expressive use will be vulnerable unless it clearly describes a characteristic of the product. The commercial imperative is therefore to innovate, differentiate and build brand equity within those parameters.

Gavan Technologies has appointed former ChickP chief executive Liat Lachish Levy to lead its next phase of commercial expansion, as the Israeli foodtech firm looks to scale production of its plant-based fat system in Europe and compete directly with conventional butter on cost. The leadership change follows the launch of the company’s first European production facility and signals a shift from technology development to industrial execution, targeting large bakery and dairy manufacturers seeking clean label fat alternatives. Lachish Levy replaces co-founder Itai Cohen and will focus on scaling output, expanding partnerships with multinational food producers and accelerating adoption of the company’s flagship ingredient, Fatrix. Gavan says Fatrix, a protein-based fat system made from vegetable oil, water and plant protein isolate, is designed as a 'drop-in' replacement for butter and animal fats, replicating their texture and functionality in applications such as brioche, pound cakes, cooking creams and cream cheese. In a potentially significant claim for manufacturers facing ongoing dairy price volatility, the company said the product is already cost-competitive with conventional butter at the current production scale. Gavan’s newly launched European facility, which has an initial capacity of hundreds of tonnes annually, is built on a modular model that allows for incremental expansion as demand increases. The company says its production approach requires lower capital expenditure than some fermentation-based or structured lipid alternatives, a factor that could improve unit economics and speed deployment in additional markets. The company is initially targeting the bakery and dairy sectors, where manufacturers are under pressure to reduce saturated fat and eliminate hydrogenation while maintaining processing performance and margin. Fatrix contains very low saturated fat, zero trans fats and requires no hydrogenation. Lachish Levy brings more than 20 years of experience across FMCG and food ingredients. At ChickP, she led the commercialisation and international expansion of chickpea protein ingredients through partnerships with global food groups. Board chair Rony Patishi-Chillim said the appointment reflects a transition “from innovation to execution” as the company seeks to build what it describes as a category-defining functional fats platform. Founded in 2018, Gavan develops plant-based protein extraction and structured fat systems positioned as alternatives to animal-derived ingredients, using what it calls a zero-waste production model.

Roquette has launched a new pea protein isolate designed to reduce the characteristic 'beany' off-notes that have long constrained wider use of plant proteins in mainstream F&B applications. The ingredient, marketed as Nutralys Pea 850F, is positioned as a clean-tasting isolate that enables formulators to avoid flavour masking systems or processing aids – a move that could appeal to manufacturers seeking shorter ingredient lists and simpler front-of-pack claims. For B2B manufacturers, the development addresses one of the most persistent formulation challenges in plant-based innovation: balancing protein fortification with acceptable sensory performance. While pea protein has become a preferred option due to its amino acid profile, relative cost stability and non-allergen status compared with soy, its vegetal notes have often required additional flavour systems, sweeteners or texturisers, increasing cost and label complexity. Roquette said the new isolate delivers comparable functional performance to its existing Nutralys S85F benchmark, including emulsification, moderate gelling and solubility suitable for ready-to-drink, ready-to-mix and dairy-alternative formats. The key differentiator, it claims, is improved sensory neutrality confirmed through internal panel testing. The launch comes as high-protein positioning continues to drive new product development across beverages, dairy alternatives and specialised nutrition. According to industry data cited by the company, three in five consumers globally are increasing their protein intake, while food and beverage launches featuring protein and weight management claims rose 29% year-on-year in 2024/25. That growth has been amplified by the rise of GLP-1 weight management therapies, which have reshaped consumer interest in protein-dense, lower-calorie foods. Ingredient suppliers are increasingly targeting this segment with reformulated, higher-protein offerings that do not compromise taste. By addressing off-notes at source rather than relying on flavour masking, Roquette is positioning the ingredient as a cost and time efficiency play for R&D teams. Reducing the need for additional ingredients may shorten development cycles and support clean label positioning – a factor that remains commercially relevant in both European and North American retail channels. The product expands Roquette’s broader Nutralys portfolio, which includes proteins derived from pea, wheat and fava bean, and reflects continued competition among plant protein suppliers to differentiate on sensory performance rather than solely on protein percentage or price.

US-based food-tech start-up Plantible Foods has received a ‘No Questions’ letter from the Food and Drug Administration (FDA), validating the safety of its Rubi Protein ingredient made from duckweed. The letter, in response to Plantible’s Generally Recognized as Safe (GRAS) notice for Rubi Protein, positions Plantible as the first company to receive FDA acknowledgement for the use of isolated RuBisCO protein in food applications. Rubi Protein is derived from water lentils (Lemna), a member of the ‘duckweed’ family of aquatic plants. It is grown in enclosed commercial greenhouses and processed at Plantible’s facility in Eldorado, Texas. The ingredient contains approximately 85% protein by weight and is primarily composed of RuBisCO, the key enzyme responsible for photosynthesis in all green plants and the most abundant protein in nature. A critical step in unlocking large-scale commercial adoption, the FDA’s response affirms Plantible’s conclusion that its ingredient is GRAS under the intended conditions of use. Now, Plantible said it is accelerating its production capacity to meet growing demand across multiple food and beverage categories following completion of this regulatory milestone. Rubi Protein offers a neutral taste profile, high solubility and strong emulsification and foaming functionality. According to Plantible, it can help manufacturers to improve functionality, sustainability and costs without compromising taste or texture. The regulatory milestone is expected to accelerate adoption across baked goods, beverages, plant-based meat and dairy analogues, protein bars, snacks and soups. Tony Martens, founder and CEO of Plantible, said: “The completion of the FDA review validates years of investment in safety, transparency and scientific diligence”. “As global demand for stable, sustainable and clean label proteins continues to rise, Rubi Protein provides manufacturers with a highly functional ingredient that is both nutritionally robust and environmentally efficient.” Martens established Plantible in 2016 alongside fellow Dutch entrepreneur Maurits van de Ven, aiming to rebuild the global food system and unlock the power of plants to promote the health and longevity of people and the planet. The company opened its first commercial production facility in Texas last year, marking the transition from R&D to full-scale manufacturing. Top image: © Plantible Foods