Danish ingredient manufacturer Ferm Food has acquired a former manufacturing facility from Orkla in Skovlund, Denmark. The move aims to significantly increase production of fermented plant-based ingredients for the global food industry. The acquisition, which takes effect on Wednesday, 1 April 2026, will provide the company with additional production infrastructure to scale up its fermentation technology amid rising international demand. The newly acquired site will produce fermented ingredients derived from a range of plant-based raw materials, including legumes, rapeseed press cake, kernels, oats, buckwheat and wheat, targeting manufacturers looking for more natural functional ingredients in food formulations. Once fully operational, the site is expected to support an annual capacity of up to 20,000 tonnes of fermented ingredients, depending on product mix, supplementing Ferm Food’s existing production capacity in Vejen, Denmark. Jens Legarth, Ferm Foods CEO, said: “We have outgrown our current facilities. With the Skovlund site, we can supply many more food manufacturers in Denmark and abroad. Global interest has developed faster than we expected, and that is why we are scaling up now.” The new facility will support Ferm Food’s strategy to supply functional fermented ingredients to a wider range of manufacturers across Europe and other export markets. Ferm Food develops ingredients designed to help manufacturers improve functionality in food formulations while maintaining simpler ingredient lists. The ingredients are produced using solid-state fermentation with selected lactic acid bacteria, a process that breaks down unwanted compounds in raw materials while generating bioactive compounds that support functionality. Ferm Food operates under the parent company Fermentationexperts, which has developed and patented the fermentation technology used by the business. The group operates production facilities in the US, Malaysia, Denmark and Ukraine, focused on producing plant protein and fermentation-based ingredients at industrial scale.

Elmhurst 1925 has expanded beyond its plant-based milk portfolio with the launch of Clean Protein, a ready-to-drink (RTD) beverage line delivering 27g of plant-based protein per serving while maintaining the brand’s signature clean label formulation. The new line marks Elmhurst’s entry into the growing RTD protein category and is designed to provide high protein with minimal ingredients, no artificial additives and a creamy texture derived from nut-based milks. Each 11oz single-serve carton contains 190 calories and as little as 3g of sugar, using a blend of cane sugar and monk fruit for sweetness. The beverages are formulated with protein from mung beans and peas, providing up to 44% of the recommended daily protein value along with naturally occurring nutrients such as iron, fibre, calcium and potassium. Heba Mahmoud, senior director of brand innovation at Elmhurst 1925, said: “Today’s protein consumers are looking for better options that help them meet their macros without sacrificing ingredient integrity, great taste, or convenience." According to the company, the line is free from gums, seed oils, carrageenan, cellulose gels and artificial sweeteners, ingredients commonly used in the RTD protein category.The beverages are vegan, gluten-free, Non-GMO Project Verified and OU Kosher. “With Clean Protein, we’re bringing shoppers a ready-to-drink option that eliminates the usual category tradeoffs," Mahmoud added. Clean Protein debuts with four flavours formulated to deliver a smooth texture without the chalkiness often associated with plant-based protein beverages: Pistachio Crème, made with pistachio milk and vanilla extract; Sea Salt Chocolate, featuring cocoa, cashew milk and a pinch of salt; Vanilla, crafted with real vanilla extract and cashew milk and Strawberries & Cream, made with strawberry puree and cashew milk. The Pistachio Crème flavour highlights the brand’s use of pistachio milk as a base and taps into growing consumer interest in pistachio-flavoured products across plant-based dairy alternatives. All products are made using Elmhurst’s HydroRelease process, which uses water to separate and recombine the nutritional components of nuts, grains or seeds. The company says the method maintains ingredient integrity without the need for emulsifiers while also supporting sustainability efforts by upcycling production waste into energy and operating on renewable hydropower. Clean Protein is currently available online and will debut in brick-and-mortar retail with Sprouts Farmers Market on 27 April, with additional grocery distribution planned. The launch positions Elmhurst to compete in the rapidly expanding RTD protein segment while extending its clean-label plant-based platform into a new aisle.

Merchant Gourmet has launched a new line of ‘elevated’ baked beans, aiming to bring a more premium flavour experience to consumers at an accessible price point. The new line includes three flavour varieties: Gourmet Baked Beans in a Rich Italian Sauce, Barbecue Baked Beans in a Smoky Tomato Sauce, and Masala Baked Beans in a Spiced Tomato Sauce. It aims to create a trade-up opportunity as more consumers seek out ‘gourmet baked beans’ that are positioned as higher-quality, better-for-you alternatives to the classic UK-favourite product. Consumer research from Vypr showed that 31% of shoppers seek baked beans with less sugar, while 15% are looking for easier-to-prepare options. Responding to this, Merchant Gourmet’s baked beans are available in microwaveable pouch format like other products in the brand’s range, and are promoted as a lower-sugar alternative to many traditional baked bean products. Richard Peake, managing director at Merchant Gourmet, said: “Baked beans are a true staple for many households, but shopper demands are evolving and the category must adapt to meet those demands”. “We saw an opportunity to bring something into the category that offers gourmet flavour, delivers on health, and is still affordable and accessible.” Merchant Gourmet joins other UK brands such as Bold Bean Co, which also launched a ‘gourmet’ baked beans line in 2024 , in efforts to increase UK consumers’ consumption of beans and pulses. It has joined The Food Foundation’s Beans campaign, aiming to help double global bean consumption by 2028, and has committed to doubling the volume sales of all Merchant Gourmet bean products as part of this. Following the launch of its Jumbo Chickpeas in 2024, Merchant Gourmet has also expanded its Ingredient Beans range with the introduction of Giant Butter Beans. They are ready to eat straight from the pouch, cooked with Italian extra virgin olive oil and sea salt. According to the brand, they offer a naturally creamy texture alongside a source of protein and fibre, with no need to drain. The Gourmet and Barbecue Beans are launching in Asda stores, with all three products in the range available in wholesale now. Giant Butter Beans will be available from Ocado from mid-March. Top image: © Merchant Gourmet

Swedish precision fermentation start-up Melt&Marble has secured self-affirmed GRAS (Generally Recognized as Safe) status in the US for its MeltyMarble fat solution. The solution is described as a ‘designer lipid,’ made via precision fermentation and inspired by traditional animal-based fats. It is designed to deliver targeted functionality across a range of food applications, including alternative meat and dairy, chocolate confectionery, bakery and snacks. According to Melt&Marble, the solution is structured to optimise flavour delivery, melting behaviour and creamy or juicy mouthfeel, setting it apart from conventional plant fats and enhancing sensory performance. A plant-based burger and chocolate ganache made using MeltyMarble It has now determined that MeltyMarble is safe for human consumption based on an extensive testing and quality control status, with the self-affirmed GRAS status paving the way for sales in the US market and unlocking collaboration opportunities with food manufacturers in the country. Melt&Marble’s process involves engineering yeast to create fats and oils with tailored properties for different applications that meet sustainability and technical requirements. Its mission is to supply high-performance fats to the food market that can replace ingredients derived from petrochemicals, animals and unsustainable plant sources. Anastasia Krivoruchko, co-founder and CEO of Melt&Marble, said: “This milestone represents a significant step forward for Melt&Marble and underscores our progress across product development, regulatory readiness and scale-up”. “With self-GRAS achieved, we’re well positioned to advance our food-focused pipeline and pursue a ‘no questions’ letter from the FDA for MeltyMarble, bringing us closer to delivering better and more sustainable fats to the market.”

Louis Dreyfus Company (LDC) has begun commissioning a new pea protein isolate production facility in Yorkton, Saskatchewan, Canada, marking a significant step in the global agribusiness’s push into value-added plant-based ingredients. The new plant, located alongside the company’s existing oilseeds processing complex in Yorkton, will scale production of LDC’s pea protein isolates and support growing global demand for plant-based proteins across food and beverage applications. “As part of our strategy to diversify revenue through value-added products, we are proud to launch our pea protein isolates portfolio, leveraging proprietary technology developed by our in-house R&D capabilities,” said James Zhou, LDC’s chief commercial officer and head of the Food & Feed Solutions Platform. Pea protein has seen strong uptake in recent years due to its non-allergen and non-GMO positioning, as well as its versatility in food and beverage formulations such as dairy alternatives, protein beverages and plant-based meat analogues. “Global demand for pea proteins continues to grow, for its non-allergen and non-GMO status, as well as its versatility across many food applications,” Charles-Antoine Dubois, LDC’s global head of plant proteins said. Dubois continued: “We are proud to offer clean-taste pea protein isolates, sourced from North American farmers with full supply chain traceability, enabled through our upstream integration and engagement across the value chain.” Alongside pea protein isolates, the Yorkton facility will also produce pea fibre and a proprietary pea starch. These co-products are expected to serve markets beyond food and beverage, including pet food, building materials and paper manufacturing. The location in Saskatchewan – one of the world’s largest pea-growing regions – was selected to provide direct access to raw materials and to integrate with LDC’s existing processing infrastructure. The facility is expected to employ around 60 people by the end of 2026 and strengthen LDC’s presence in Canada, a key sourcing and processing market for the group. “LDC remains committed to ongoing investment in, and growth with, Saskatchewan, strengthening its long-standing partnership with Canadian farmers,” said Brian Conn, LDC’s country manager for Canada. Founded in 1851, LDC operates across agricultural supply chains from farm to consumer, handling approximately 95 million tons of products annually and serving customers in more than 100 countries. The company employs roughly 19,000 people worldwide and operates across multiple business lines including grains and oilseeds, juice, rice, coffee and food and feed ingredients.

UK plant-based recipe kit brand Grubby has partnered with F&B brands Bold Bean, Sproud, Merchant Gourmet and Tracklements on a series of limited-edition dishes throughout March. The partnership with the four fellow B Corp brands is in celebration of B Corp Month 2026, which supports and promotes B Lab’s global annual campaign throughout March. Each week, Grubby will unveil up to two new recipes on its menu, championing ingredients from each brand. The series begins with Cheeseburger Loaded Fries with Mustard Ketchup Mayo and Easy One-Pan Sweet Chilli Chick’n Udon with Sugar Snaps, featuring condiment brand Tracklements’ products. Week two sees a collaboration with premium jarred bean brand Bold Bean Co, with recipes including One-Pot Orzo E Ceci With Lemony Cavolo Nero and One-Pot Spicy ‘Nduja Gigantes with Warm Lemony Tofu. The recipes include the brand’s Queen Chickpeas and Queen Butter Beans. For week three, plant-based milk alternative brand Sproud features in a One-Pot Plant-Based ‘Nduja & Corn Chowder recipe, containing its pea-based drink to create a creamy comfort food dish. Finally, week four concludes with the Merchant Gourmet collaboration across two dishes: One-Pot Miso Mushroom Five Grain Risotto with Spinach, and Roasted Butternut Squash, Grains & Rocket Caesar Salad. Both feature Merchant Gourmet’s globally inspired grains and pulses, celebrating umami richmess, plant diversity and Mediterranean-inspired flavour. Martin Holden-White, founder of Grubby, said: “B Corp Month is about celebrating businesses that are a genuine force for good and we are incredibly proud and excited to support this year’s campaign with fellow certified challenger brands that are genuinely raising the bar in terms of their impact on people, the environment and the culture of business”. “We’ve chosen who we believe are four of the biggest game-changers in food – who care deeply about sourcing, quality and impact – and together we've built stunning recipes that showcase how purpose for good can pack serious flavour.”

Swedish food-tech start-up Millow has appointed Fredrik Öhrn as its new CEO, and has announced that inventor and chief scientific officer, Mohammad J Taherzadeh, will be joining the company full-time. The Gothenburg-based company produces clean label fermented protein products, made from Nordic oats and mycelium, for the foodservice industry. Taherzadeh, the principal investor behind Millow’s dry-state fermentation platform, is leaving his position at the University of Borås to focus on Millow full-time, the company has revealed today (9 March 2026). Additionally, Öhrn joins as chief executive amid the company’s preparation for commercial entry in Sweden this summer. He brings more than 20 years of commercial leadership experience and a track record of scaling businesses internationally. Prior to joining Millow, he served as regional CEO of Nordic operations for one of Sodexo’s business divisions, where he led a growth programme across 30 countries. Commenting on his appointment, Öhrn said: “What drew me to Millow is that the science works and the technology is proven. We launch in Sweden, but clean-label protein has a global demand.” He added: “Foodservice operators from Stockholm to Singapore face the same pressure: shorter ingredient lists, less processing, more transparency. My job is to build the commercial platform that takes Millow there – market by market.” Inventor and chief scientific officer Taherzadeh has worked in mycelium science and fermentation since 1999, and is ranked among the top 2% of researchers globally in his field by Stanford University. He commented: “For a scientist, there is nothing more compelling than a place where your research has impact the same week you conduct it. Millow’s advanced laboratory and patented process allow me to do in months what would take years in a traditional academic setting.” Millow’s product is made from a small number of whole-food ingredients via dry-state fermentation in under 24 hours. It contains no binders or additives while offering a fibrous, meat-like texture due to the mycelium growing through the oat matrix. The company is building its production facility, a former Lego production hall in Stenkullen, Gothenburg, supported by the European Innovation Council’s EIC Accelerator. The site will house commercial-scale production and Millow’s advanced fermentation laboratory. Entry to market via foodservice partnerships in Sweden this summer will begin with an initial focus on mince and formable formats. Top image, L-R: Mohammad J Taherzadeh and Fredrik Öhrn

Beyond Meat has received a letter from the Nasdaq Listing Qualifications Department, warning that the company now faces a delisting risk after its stocks fell below the minimum $1 per share price for 30 consecutive business days. Beyond has been given until 31 August 2026 to regain compliance and boost its stock prices, with the Minimum Bid Price Requirement stating that common stock must be at least $1 per share for a minimum of ten consecutive business days before this date. The letter, received by the alt-meat giant on 4 March 2026, has ‘no immediate effect’ on the listing of the company’s common stock, Beyond Meat stated in an SEC filing disclosing the news. The company said it now intends to closely monitor the closing bid price of its common stock and may consider a reverse stock split – a consolidation of shares into fewer, higher-priced units – as an option to regain compliance. California-headquartered Beyond has faced a challenging few years marked by declining revenues and significant losses, with CEO Ethan Brown citing weaker demand for plant-based meat alternatives as the broader category faces headwinds. The company has been embarking on a series of transformation efforts aimed at streamlining operations and boosting productivity in recent years. Notably, its recent expansion out of meat alternatives and into functional beverages sparked widespread discussion around the future of the brand and the implications of this diversification. Last year, Beyond revealed it would suspend its operations in China and cut 64 jobs as part of a strategy to reduce operating costs. It also reduced its workforce in North America and the EU by approximately 44 employees, representing 6% of its global workforce. If Beyond does not regain compliance by the August deadline, it may qualify for an additional 180 days. This would require transferring to The Nasdaq Capital Market and continuing to meet the continued listing requirement for market value of publicly held shares. It would also need to notify Nasdaq of its intent to cure the deficiency during the second compliance period by effecting the reverse stock split if necessary. In its most recently published financial results (for the third quarter of 2025), the company reported a 13.3% decrease in net revenues year-over-year, alongside a $110.7 million net loss for the quarter. It revised its 2025 outlook, projecting net revenues in the range of $60 million to $64 million for Q4, and is yet to provide an update on the release of its Q4 and full-year earnings for 2025. Top image: © Beyond Meat

Hain Celestial-owned Linda McCartney Foods has announced the addition of a new Chicken Style Dippers product to its vegan range, designed to bring familiar formats to school catering. The new dippers aim to offer schools a convenient meat-free option that can support inclusive menus without compromising on taste, quality or nutrition. This follows recent research from the brand, finding that four in five (80%) of parents say it is important for vegetarian school meals to be offered in familiar formats children already enjoy – such as dippers, nuggets and bites. Linda McCartney Foods’ new Chicken Style Dippers contain 29g of protein per recommended school serving, and are free from dairy, egg and other animal-derived ingredients. This positions the product to support schools in meeting the UK government’s School Food Standards in England, which require a non-dairy protein option on three or more days each week. The brand’s research found that when vegan 'chicken-style' dippers look and taste similar to traditional chicken dippers, 69% of parents say their child is likely to choose them at school. Rebecca Fairbairn, marketing and strategy director at Linda McCartney Foods, said: “. For vegan and vegetarian options to be successful in schools, children need to genuinely enjoy them. We've created a dipper that kids will actually want to eat, which means better uptake for caterers, less waste, and more children benefiting from nutritious meat-free meals.” The product has launched in 8 x 200g foodservice packs, now available nationwide via catering wholesalers. Last week, it was announced that EU policymakers have agreed to go forward with a ban on using animal-associated words like ‘chicken’ in the names and marketing of plant-based products . This looks set to impact the UK market due to a recent trade deal made with the EU, and due to companies standardising products across markets. Though use of the word ‘chicken’ would be prohibited under the regulation, as well as cut-specific names like ‘breast’ and ‘thigh,’ widely used, generic format-based names like ‘burger,’ ‘nuggets’ and ‘sausage’ will be spared from restrictions. Products like Linda McCartney Foods’ latest launch would therefore be permitted to use names such as ‘Vegan Dippers,’ but ‘Chicken Style Dippers’ would not be allowed. Major industry players are currently petitioning for lawmakers to reconsider the ban, arguing that it will stifle innovation across the plant-based sector and create unnecessary complexity for both businesses and consumers.

Functional mushrooms are going mainstream. As they move beyond niche wellness stores and into everyday retail, food and beverage products featuring these fascinating fungi are seeing unprecedented consumer interest. The Plant Base explores in this exclusive feature. The ‘food as medicine’ trend has sparked renewed interest in the benefits of functional mushrooms such as lion’s mane, reishi and cordyceps. Transcending capsule supplements, these ingredients are now appearing across a wide range of food and beverage formats – from energy drinks and alcohol-free spirits to snack bars and even meat alternatives. Sandra Carter, founder of US-based functional mushroom specialist M2 Ingredients, told The Plant Base : “Humans have used functional mushrooms for thousands of years across Asia, Europe and Indigenous cultures, because they experienced real, tangible benefits”. She continued: “What’s different now is that modern science is finally catching up: we can measure how beta-glucans, terpenes, prebiotic fibres and secondary metabolites modulate immune pathways, support neurotrophic activity, influence the microbiome and interact with the gut–brain axis”. Growing health consciousness and the rise of plant-based diets have fuelled interest in this burgeoning segment of the wellness industry, with the functional mushrooms market projected to reach $65 billion by 2030. “Mushrooms like lion’s mane and reishi have moved from niche to mainstream as more people explore and enjoy them for their natural qualities,” said Elliot Webb, founder of British mushroom grower Urban Farm-Produce (previously known as Urban Farm-It).“Education and accessibility have been key; more people now see mushrooms as both culinary and functional powerhouses.” Gemma Ogston, founder of supplement brand Mama Shrooms, discovered functional mushrooms around ten years ago while working as a retreat chef in Ibiza, and has enjoyed seeing their rise ever since. “Back then, hardly anyone really understood what functional mushrooms were. When I shared recipes or talked about them on Instagram, I’d often get messages asking, ‘what are these?’ or even, ‘are they legal?’,” she reflected, noting that the Covid-19 pandemic was a huge driver. “During 2020-2021, people became far more conscious about immunity, resilience and overall wellbeing. What excites me most now is that people are asking better questions about sourcing, extraction and real benefits – not just buying into a buzzword.” No longer just attracting the world’s ‘wellness warriors,’ these mushrooms have become a part of many consumers’ daily routines. Last year, Urban Farm-Produce – which grows its lion’s mane on an organic farm dedicated to the species – became the first company to bring fresh punnets of this mood-boosting mushroom to a mainstream UK supermarket, securing a listing at Sainsbury’s. Lion's mane © Urban Farm-Produce Mushrooms as medicine Lion’s mane – the striking, shaggy white mushroom reminiscent of a lion’s majestic mane – is among the top trending functional varieties, celebrated for its cognitive benefits. Its growing fan base reflects rising awareness of mental health over the past decade, particularly among Millennial and Gen Z consumers. The mushroom contains hericenones and erinacines, bioactive compounds that help support neuron growth, and has been linked to enhanced memory, focus, mental clarity and emotional wellbeing. Its beta-glucans also promote beneficial gut bacteria, while antioxidant compounds help combat oxidative stress and reduce inflammation. Expanding far beyond capsules and gummies, lion’s mane is now appearing in a growing range of functional F&B product applications. Last year, UK retailer M&S launched an own-label beverage range, Yay! Mushrooms, including a cacao and oat drink infused with lion’s mane and maca. Also in 2025, Happiee – a brand known for its plant-based seafood alternatives – introduced pre-prepared lion’s mane mushroom pieces in Original and Teriyaki flavours to Sainsbury’s stores, designed as an easy-to-cook meat substitute. Urban Farm-Produce’s Webb revealed that the company’s latest launch, Prepared Mane, follows a similar approach, offering a range of ready-to-use lion’s mane products designed to “help reshape the culinary landscape”. “These products are entirely free from ultra-processed ingredients, healthy and organically grown, making high-quality meat alternatives more accessible than ever,” he enthused. Urban Farm-Produce's new Prepared Mane product © Urban Farm-Produce Reishi mushrooms are also associated with relaxation and improved mood, supporting stress reduction, sleep quality and nervous system health through cortisol-regulating triterpenes. Meanwhile, chaga and turkey tail are rich in antioxidants and polysaccharides that support gut health, immunity and longevity, with early-stage research suggesting potential benefits for lowering cholesterol and blood sugar levels. Cordyceps is linked to immune support, energy and performance, thanks to its stimulation of adenosine triphosphate (ATP) production, as well as metabolic health. And tremella is popular in ‘beauty-from-within’ products, prized for skin hydration and anti-ageing properties. Mama Shrooms blends chaga, tremella, lion’s mane and reishi in its recently launched hot chocolate, specifically formulated for teenagers. “One of the biggest gaps I saw was that there was nothing truly designed with teenagers in mind,” founder Ogston explained. “Teenagers are already deeply engaged with wellness – skincare alone proves that – and I also see firsthand the mental health challenges they face through my work as an ambassador for Young Minds UK.” The vegan-friendly drink combines the mushroom blend with organic cacao, coconut milk, coconut sugar and essential vitamins, all carefully chosen to support teen development, hormonal health, energy and mood. Industrial breakthroughs Technological advances are improving not only how functional mushroom products are developed, but also how they are validated – strengthening consumer confidence at a time when transparency and authenticity are paramount across the F&B sector. Finnish functional mushroom extract producer Kääpä Biotech, which offers powders and liquids for a wide range of F&B and nutraceutical applications, places particular emphasis on testing its ingredients for species-specific bioactive compounds. “At Kääpä Biotech, we’ve called for a scientific reset, encouraging the industry to focus on bioactive-based quality markers rather than relying solely on beta-glucan content,” said Eric Puro, the company’s CEO. He added: “Due to our proprietary NordRelease extraction process, we’re able to deliver highly potent and effective functional mushroom extracts at the best cost per effective dose, giving formulators standardised, science-based ingredients they can trust”. Kääpä Biotech’s NordRelease technology utlises Ultrasonic-Assisted Extraction, in which high-frequency acoustic cavitation disrupts the chitinous cell walls of mushroom fruiting bodies, releasing the species-specific bioactive compounds. A look inside Kääpä Biotech's mushroom growing facilities © Kääpä Biotech “This method yields extracts with substantially higher concentrations of the bioactives such as terpenoids, hericines, hericenones, antioxidants, inotodiol and cordycepin,” Puro continued. “It’s superior to conventional hot-water extraction, which is limited by lower cell wall permeability and reduced efficiency for these compounds.” In a first for the region, the European Food Safety Authority (EFSA) recognised Kääpä’s NordRelease extracts as non-novel in April 2025, making it the only non-water-based process approved alongside traditional water extraction. Modern technologies are also helping overcome formulation challenges. Common hurdles, Carter of M2 Ingredients explains, include earthy or bitter off-notes in end products, which require careful balancing with flavour systems or selecting mushroom species that integrate cleanly into delicate beverages or lightly flavoured foods. Solubility, dispersion, grit and process tolerance are also key considerations. “Whole mushroom powders are nutrient-dense but not inherently instantised,” Carter pointed out. “Without the right format, they can settle or create texture in liquids. High heat, low pH or heavy shear can also affect sensory qualities or certain metabolites, depending on the species and format.” While coffee applications are trending, Carter told The Plant Base that many conventional mushroom powders become trapped in filter paper, meaning ‘mushroom coffee’ may deliver little to no functional benefit. M2’s food scientists addressed this with the development of Myco-Solv, a technology designed specifically for brewed coffee that enables whole mushroom powders to pass through traditional filters without clogging or losing functionality. “This opens the door to true brewed coffee products – including drip, pour-over, French press, espresso and pods – that finally deliver the full functional benefits consumers expect,” Carter enthused. The company has also recently launched a new line of high-potency, stable extracts for applications where clarity and solubility are essential, such as clear beverages, energy drinks and products requiring small serving sizes or clean dispersion. Turkey tail © M2 Ingredients “They are formulated to maximise key actives, such as beta-glucans or cordycepin, enabling targeted immune, energy or adaptogenic support,” Carter added. Cultivating competitive advantage As the market becomes increasingly saturated, mushroom ingredient manufacturers and functional F&B brands can stand out by paying attention to what matters most: integrity. Rigorous, routine testing and well-designed clinical trials will be essential to building consumer trust – a critical foundation for long-term success in this category. M2 Ingredients said it invests more than 5% of its budget into clinical research, running multiple clinical and preclinical studies annually using the exact full-spectrum ingredients supplied to its partners. Elsewhere, Mama Shrooms emphasised its commitment to responsibly sourced mushrooms that are third-party tested through independent laboratories, with each batch verified for purity, potency and safety. As mushrooms are inherently low-impact foods to cultivate from an environmental perspective, innovators in this space are primed to meet the expectations of today’s plant-based consumers, who increasingly prioritise ethical sourcing and strong sustainability credentials. Top image: © Kääpä Biotech

The European Parliament and Council of the European Union have agreed to go ahead with a ban on the use of animal-associated names for plant-based products, restricting 31 words in total including ‘chicken’ and ‘steak’. The decision was made yesterday afternoon (5 March 2026) following trilogue negotiations that were extended from late last year into 2026 . Under the new legislation, 31 animal-associated words and traditional names for cuts will be prohibited for labelling plant-based foods and reserved only for meat products. This move will deliver a significant blow to the plant-based meat alternatives category, which has relied on many of these familiar words to communicate the kind of flavours and textures consumers can expect from the product, and how the product can be enjoyed. Which words will be banned? The 31 restricted words are: chicken; beef; turkey; duck; goose; lamb; beef; pork; bacon; goat; veal; poultry; mutton; ovine; steak; ribs; rib-eye; T-bone; rump; liver; chop; wing; breast; thigh; shoulder; flank; loin; tenderloin; shank; drumstick; and brisket. While the choice to restrict these words has been criticised heavily as an unnecessary limitation by major players across the plant-based food industry, the sector has welcomed the EU’s decision not to include a select few widely used words as part of the ban. These include ‘burger,’ ‘sausage’ and ‘nuggets,’ which were put forward for potential restriction as part of the original proposal , led by MEP Céline Imart, last year. In calls for the ban to be scrapped, many campaigners argued that these format-based words have been extensively used for decades to describe the shape of products, rather than the type of protein they are made with. The vegetarian Glamorgan sausage, for example – a traditional Welsh sausage made from cheese and leeks – has been well-established and referred to by the term for over a century, long before today's modern meat alternatives hit the market. These highly debated descriptive words will remain permitted, provided that products are clearly labelled plant-based so that consumers can continue to make informed choices. Next steps Legislators have agreed on a three-year transition period before new regulations take effect, allowing plant-based food producers to clear existing stock and adapt their packaging/branding. Further details will be finalised on Friday 13 March, with the file then progressing to formal adoption by the Agriculture and Fisheries Council and a final vote in the European Parliament plenary. The extent to which the restrictions will impact the market for ‘hybrid’ products (those made with a blend of meat and plant-based ingredients), as well as products such as meat-flavoured foods, seasonings and flavourings that do not contain meat, is currently unclear. Further clarification on these elements is expected to follow. Additionally, the ban will be extended to cover cultivated meat – meat that is created using cellular agriculture, involving the cultivation of real animal cells in bioreactors and eliminating the need for raising and slaughtering livestock. These novel foods are not yet available on the market in the EU, but have been included as part of the ban preemptively. Industry impact Plant-based F&B industry organisation ProVeg International has warned that the ban will create significant complexities around translation and linguistic coherence and undermine the single market, with the same products facing different naming constraints in different regions. “Removing familiar terms does not improve transparency; it reduces clarity and increases friction at the point of purchase,” commented Jasmijn de Boo, global CEO of ProVeg International. “The real impact will depend on how these rules are implemented in practice… Labelling should empower consumers and support a competitive, future-fit food system.” Manufacturers operating across different markets will now contend with costs of packaging redesign as well as challenges around labelling standardisation and further compliance measures. This will particularly impact small and medium-sized enterprises (SMEs), The Vegatarian Society has warned, and will have a knock-on effect on international trade and labelling norms beyond Europe. The legislation was introduced to protect the animal agriculture industry, with MEP Imart describing this latest development as an “undeniable success” for European livestock farmers. Supporters of tighter restrictions around meat-related words for plant-based products, including European livestock farmer associations like European Livestock Voice and Copa-Cogeca, argue that the use of such words in plant-based food marketing is misleading to consumers and devalues the cultural significance of traditional meat products. The longstanding debate The debate has been ongoing since 2019 at European level, with Copa-Cogeca chairman Jean-Pierre Fleury referring to the use of meat-related words on plant-based alternatives as “cultural hijacking”. “Certain marketing agencies are using this to deliberately confuse consumers by promoting the view that substituting one product for another has no impact on the nutritional intake,” he said in an earlier press statement discussing the issue as part of the ‘Ceci n’est pas un steak’ EU livestock campaign launch. The campaigners argue that plant-based alternatives should ‘develop their own approach’ to gain consumer recognition, rather than focusing their marketing around existing meat products. Industry organisations on the plant-based side have disputed arguments surrounding consumer confusion, with ProVeg’s Jasmijn de Boo stating that there is “no evidence of widespread confusion where products are clearly labelled as plant-based or vegan”. European studies have indicated that around 80–95% of consumers correctly identify plant-based alternatives and support the use of such descriptors, ProVeg noted. Recent research has indicated that alternative proteins (including plant-based meat alternatives and cell-based meat) could generate over €111 billion annually , and support more than 400,000 jobs by 2040. However, key players fear that regulatory hurdles such as labelling restrictions could significantly reduce projected market growth and investment across Europe.

Oatly has announced a multi-year investment to expand production capacity at its Landskrona facility in Sweden, as demand for plant-based drinks continues to grow across Europe. The upgrade will increase the site’s output capacity by more than 33%, raising annual production from 150 million litres to 200 million litres. The expansion will take place within the plant’s existing footprint. Operational since 2006, the Landskrona site employs more than 300 people and serves as a fully owned production hub for the company. The facility also hosts several core business functions alongside Oatly’s nearby science and innovation centre in Lund, Sweden. Simon Broadbent, SVP of sustainable operations at Oatly, said the investment reflects rising demand for the company’s products. “We’re seeing growing demand for our products, so the time is right to upgrade our Landskrona site which has performed fantastically well in recent years, both in stability of output and outstanding cost management,” he said. “The Landskrona factory is a key site for us, not only because of our roots in Sweden, but also because it’s a fully owned, end-to-end production hub and home to many of our core functions.” The project is also expected to reduce the company’s corporate climate impact in 2026 and 2027 through efficiencies in ingredient sourcing, distribution and energy use. The Landskrona facility already operates on 100% renewable energy. Demand for plant-based drinks in Europe has increased by 6% over the past year, according to Oatly, with the company reporting double-digit growth in the region. Out-of-home and foodservice channels grew by more than 20% during the same period. The company has been expanding its product offerings and consumption occasions, including new Barista Edition flavours and the launch of the Oatly Baristamatic system for automated coffee machines. Following the expansion, Oatly expects to source more oats from Swedish farmers. Around 70% of the production from the Landskrona facility is currently exported, with volumes set to increase to support demand in markets including Germany, the UK, France and Spain. The investment was first outlined during Oatly’s full-year 2025 financial results, when the company reported profitable growth in both the fourth quarter and the full year. At the time, CEO Jean-Christophe Flatin said the results reflected strategic efforts over the past three years to restructure the company’s supply chain and cost base while reinvesting in growth initiatives. Construction at the Landskrona facility is scheduled to begin in March 2026 and is expected to be completed by March 2027.