DSM-Firmenich has launched a new line of ModulaSense maskers aimed at improving the sensory profiles of its Vertis CanolaPro rapeseed protein isolate. This novel product range is specifically designed for ready-to-mix (RTM) beverages and protein bars, addressing the common flavour challenges associated with plant-based proteins. Developed using advanced receptor-based technology, the ModulaSense maskers effectively target and neutralise undesirable taste components such as bitterness, astringency and licorice-like notes that are often present in plant protein formulations. This advancement allows manufacturers to incorporate higher levels of Vertis CanolaPro into their products without compromising taste, meeting the growing demand for flavourful, high-protein options. The shift towards plant-based diets is gaining momentum, particularly in North America and Europe, where consumers increasingly seek nutritious options that do not sacrifice flavour. Vertis Canolaro is a complete and highly digestible protein source, containing all nine essential amino acids and boasting a protein digestibility-corrected amino acid score of one. This makes it a valuable ingredient for manufacturers looking to enhance the nutritional profile of their offerings. However, the sensory characteristics of plant proteins often pose formulation challenges. The introduction of ModulaSense maskers is intended to mitigate these issues, enabling food and beverage companies to create more appealing products that align with current market trends. The maskers intercept unwanted flavours at a molecular level, allowing for greater flexibility in ingredient usage. By enhancing the taste profile of RTM drinks and protein bars, DSM-Firmenich aims to support the industry’s transition towards sustainable protein sources. Alejandra Camacho, vice president and global innovation leader for dairy taste and plant-based at DSM-Firmenich, said: “There is a critical need in the plant protein space for better nutrition without compromise on taste. Our deep molecular understanding of protein interactions, combined with precise masking technologies, facilitates this transition.” The new ModulaSense maskers will be available in North America starting this month (July 2025), with a European launch planned for September 2025. Initially developed for RTM drinks and protein bars, there are plans to expand the application of these maskers to other product categories in the future.

Protein Industries Canada has announced a new pilot project focused on meeting rising sustainable protein demand through the development of new pea protein ingredients and finished food products. The initiative will be launched in partnership with global agricultural goods merchant and processor Louis Dreyfus Company (LDC) and Seven Oaks Hospital Chronic Disease Innovation Centre (CDIC). A total of CAD 48.7 million (approx. $35.6m) has been committed to work within the project. Through the partnership, LDC and CDIC will combine their expertise to bring new ingredients and food products to market in Canada. With a focus on taste and nutrition, the new products could help provide a wider selection of healthy protein options for Canadian families, particularly seniors looking to manage muscle loss and sarcopenia. The ingredient’s use in other food and feed products will also help strengthen Canada’s domestic food supply chain, while increasing market access potential for Canadian pea crops. LDC has developed a pea protein isolate that will be produced in its new facility, currently under construction in Yorkton, Saskatchewan, Canada. The site is expected to be operational by the end of 2025. It will create new jobs throughout the sector and increase investment into rural Saskatchewan, strengthening the local economy and generating new market opportunities for Canadian farmers. The new protein isolate will be tested in a range of food products developed by CDIC, with a focus on the ingredient’s sensory properties and potential health benefits. The partners will work together to ensure the ingredient helps make CDIC’s finished products more digestible for an ageing population. Robert Hunter, CEO of Protein Industries Canada, said: “Canada has the opportunity to lead the global market in value-added agri-food. This investment, with its focus on turning our high-protein pea crops into ingredients and food products with the nutrition and health benefits Canadians are looking for, is the latest example of how we can leverage our sector’s potential to reach our CAD 25 billion opportunity.”

UK plant-based nutrition brand Bol has added a new blueberry flavour to its Power Shake range, a line of nutritionally complete, high-protein meal shakes. While blueberry is already a popular flavour in the yogurt category, Bol claims to be the UK’s first brand to introduce it to the protein drink and nutritionally complete meal category. The new blueberry shake joins Bol’s current line-up of chocolate, salted caramel and vanilla Power Shakes. It is made with real blueberry juice, combined with oats and vanilla to deliver an indulgent, blueberry muffin-inspired taste. Like the existing shakes in the range, it provides 25g of protein, 5g of fibre, naturally low sugar and 26 vitamins and minerals per bottle. The shake is designed to offer the complete nutritional profile needed from a meal, tapping into the on-the-go breakfast trend as busy consumers seek convenient products. The shake has a Nutri-score of A and focuses on a whole food-based recipe, featuring natural plant ingredients like almonds and dates. It is free from gums, emulsifiers and sweeteners, responding to shifting consumer preferences for recognisable ingredients amid growing concern around ultra-processed foods. Demand for high-protein and high-fibre offerings is also on the rise, with Vyper’s April 2025 research showing that over 42% of British consumers want to increase their intake of these nutrients. Additionally, the nutritionally complete meal category is projected to grow at a CAGR of 7.53% from 2025-2033. Elle Picton, brand manager at Bol, said: “For today’s shoppers, dependable nutrition is non-negotiable – but taste is where you win. This Blueberry recipe brings the best of both: unbeatable nutrition, nothing-to-hide ingredients, and a fruity and deliciously indulgent ‘freshly baked’ taste.” The Blueberry Power Shake is now available online and via Amazon, followed by Tesco stores on 16 June.

Cambodian rice brand Ibis Rice has launched a new innovation: bean and rice cakes, providing a natural source of protein and fibre in a convenient snacking format. The new organic bean and rice cakes taps into the growing trend for protein-boosted foods as consumers seek to add functionality to their snacks. The snacks are launching in plain and Kep sea salt varieties. Ibis Rice also supports soil regeneration and deforestation prevention. The rice is traditionally grown and planted once a year with the seasonal flooding from the monsoons. Working with farmers on soil improvement, Ibis Rice has established inter-cropping practices with red black-eye beans. The beans naturally fertilise the soil, improving yields and nourishing soils to support wildlife and help safeguard forests. With one rice crop a year and two bean harvests before and after the rice season, Ibis Rice farmers get paid three times a year instead of once, the company said in a statement. This income diversification is a key part of building climate resilience and future sustainability into their livelihoods. Nicholas Spencer, CEO at Ibis Rice Conservation Co, said: “Of course, a new product launch is always exciting, but this one is particularly noteworthy for us as a business”. “Not only do the bean and rice cakes taste delicious, they are the absolute embodiment of what Ibis Rice stands for – good for farmers, wildlife, the planet and our customers.” Ibis buys directly from farmers, then packages and processes its own foods, keeping the added value in Cambodia before selling directly to its UK distributor. The new Ibis rice and bean cakes are launching at selected independent retailers in the UK this month.

A new report, led by the Eating Better alliance and its supporting organisations, calls on the UK government to make reporting of plant-based protein sales mandatory for retail businesses amid new requirements for them to disclose healthy food sales. The report highlights how a mandated approach, rather than a voluntary one, ensures a level playing field across industry and ensures standardisation of metrics and the reporting process. Amid the UK government’s recently announced Healthy Food Standard for retailers is the mandatory requirement for all retail businesses to report on the sales of healthy foods, with targets to boost sales of such foods in line with aims to promote healthier food choices and tackle obesity in the country. The named organisations behind the report, which include Wildlife and Countryside Link, Sustain, Clear and Obesity Health Alliance alongside Eating Better, are representing over 200 supporting organisations calling for an expansion to the government’s initiative. The report states: “We support the government’s commitment to implementing mandatory reporting as soon as possible with retailers and manufacturers over a certain size. We urge the quick expansion into foodservice (out of home) too.” The organisations call for the mandatory reporting to include the split between plant and animal protein, fruit and vegetable sales, and climate emissions. They highlight that overconsumption of animal-based foods is associated with the highest diet-related environmental impacts, therefore a transition to diversify and rebalance consumption of foods from these groups is core to a healthy and sustainable diet shift as well as reduction of scope 3 emissions and improved animal welfare. Catherine Chong, ESG advisor and engagement lead at the Clear Consortium, said: “While mandatory reporting on healthy food sales is a critical first step, it must rapidly evolve to include key socioecological criteria to drive the much-needed transformational changes and innovations across supply chains”.

Revo Foods has today (9 July 2025) revealed plans to make its unique plant-based octopus alternative, The Kraken, a permanent part of the brand’s portfolio after a limited initial run last year. We spoke to the company’s CEO, Robin Simsa, to find out more. Austrian food-tech start-up Revo Foods – the company behind the world-first 3D-printed salmon fillet alternative that hit European retail shelves in 2023, marking a major industry milestone – specialises in unique seafood alternatives made from fungi. One recent addition to the company’s mycoprotein-based innovation portfolio was The Kraken, another category-first offering a hyper-realistic alternative to octopus with an authentic tentacle-like shape, chewy texture and ‘suckers’. The Kraken was introduced as a limited-edition offering in March 2024, a move CEO Robin Simsa told The Plant Base   was more of a “joke,” an experiment to showcase the company’s tech capabilities. “Octopus is just not a mass market product, and consumed in relatively little amounts around the world,” he explained, with the product initially seen as too niche for mass production. But the company was not prepared for the ‘overwhelming’ demand and consumer reaction to the unique product – the first batch of The Kraken sold out within 48 hours, with Revo receiving hundreds of requests from customers, chefs and retailers requesting its return. With this demand being impossible to ignore, Simsa explained the brand have decided to relaunch the product after releasing less than 1000 units in its first limited-edition run. “Right now, we have not dedicated that much production capacity to it, but should the demand stay strong we will probably have to,” he noted.   While demand was strong, the product did stir up some controversy among consumers. Online debates saw some argue that its imitation of octopus ‘goes too far,’ a response Simsa said was quite unexpected. “It is a very interesting thought experiment though – why this product elicits such a strong emotional response, while other [plant-based] products (or conventional octopus) do not,” he said. “Is it perceived as ‘playing god’? We don’t know, but it’s sure fun to watch!” Ultimately, Simsa hopes the relaunch will continue to spark debate and shed light on the negative aspects of octopus consumption – a topic that has hit the headlines amid recent efforts to ban octopus farming. “It’s something many people still don’t know about, and if we can lead to some new thoughts with The Kraken, it was all worth it,” Simsa said. He revealed that in the coming weeks, Revo Foods has further innovation announcements up its sleeve – and the next offering “goes in a very different direction,” Simsa confirmed. The company expanded from its typical alt-seafood offerings in April when it launched The Prime Cut , an entry into the functional foods arena that focuses on targeting nutritional benefits for health-conscious consumers. The Prime Cut Ultimately, Revo’s innovations aim to make consumers happy while promoting more sustainable alternatives to traditional animal products – in seafood and beyond. While Simsa said The Kraken is still “quite niche,” it was “too fun as a product to keep hidden!” Made from naturally fermented mushroom mycelium, The Kraken has a complete amino acid profile and a high omega-3 acid fatty content from microalgae oil. The product can be eaten raw in a salad, but is best served fried to release its flavours. It will be re-released this month at Revo Foods’ webshop throughout Europe; at Billa Online and Pflanzilla, and Gurkerl (Austria) or Knuspr and Kokku Vegan Market (Germany).

Plant-based specialised nutrition brand Kate Farms has unveiled a new high-protein nutrition shake, designed to ‘nourish people in the midst of change,’ such as those using GLP-1 medications. According to Kate Farms, the new shake has been clinically developed with the support of doctors. It aims to support consumers’ dietary needs amid key health journeys such as supporting muscle health and weight management. Launched following 18 months of R&D, the shake has been designed to fill common nutrient gaps that arise from such journeys. For example, using GLP-1 medications for weight management can result in reduced appetite, leading to muscle loss and nutrition gaps. Due to the rise in GLP-1 drug use, Kate Farms said it felt ‘essential’ to develop a product that could meet these increasingly common unmet health needs. The team studied the nutritional shortcomings of some existing protein shakes, consulting with healthcare professionals and gathering insights from GLP-1 users. The clear takeaway was that consumers need comprehensive nutrition that goes beyond protein and is purpose-made to meet their requirements. Kate Farms’ new shake is made entirely from organic, plant-based ingredients, free from the top nine allergens, and made without artificial colours or sweeteners. Its nutritional profile features a blend of 25g of pea protein, 6g of soluble and insoluble fibre, and 27 essential vitamins and minerals. Each bottle contains 160 kcal and zero sugar. Joe Rupnow, Kate Farms’ vice president of new enterprises, said: “As we perfected the formula's profile, we were intent on ensuring that each ingredient served a purpose. For example, the 25g of organic pea protein helps you support muscle health throughout your health journey”. “The fact that High Protein Nutrition Shake is a complete source of protein means that it delivers all nine essential amino acids that your body can't produce on its own.” Rupnow added that the team led preference tests, sensory panels and tasting with consumers, including GLP-1 users, to ensure the shake met high standards of taste. “We pushed the shake's flavour and sensory experience to make it something you'd actually want to drink, not just something you should,” he noted. The shake is now available via Kate Farms' website and on Amazon.

Swiss food companies Yumame Foods and Le Patron have announced a strategic collaboration, aiming to create new plant-based foods that are tasty, healthy and sustainable. Yumame Foods is a start-up developing plant-based foods through fermentation of fungi, grains and legumes. Its minimally processed products are used by foodservice companies in Switzerland, crafted using the company’s proprietary production method combining biotechnological and culinary expertise designed to conserve resources. The company is collaborating with established food firm Le Patron – a company within the Orior Group – with ambitions to shape the transition toward a future-proof food system. Le Patron specialises in handcrafted pâtés and terrines, ready meals and tailor-made gourmet specialities. Its product range is available in both retail and foodservice channels, and includes a range of chilled delicacies. The company brings decades of experience in development of premium specialities, and broad market knowledge, to the partnership. Eliana Zamprogna Rosenfeld, founder and CEO of Yumame Foods, said: “With Le Patron, we’ve found a partner who shares our values and supports our vision with genuine enthusiasm. Together, we can scale up production – without compromising on quality, culinary excellence or sustainability.” Le Patron’s CEO, Michel Burla, noted that Yumame’s approach aligns with Patron’s mission of ‘Excellence in Taste and Health’. He added: “The team has impressively demonstrated how fermentation can elevate culinary diversity and nutritional quality to a new level. We’re very excited about the collaboration – and about setting new standards in the food industry together.” Yumame Foods is supported by Innosuisse, Venture Kick and the Gebert Rüf Foundation. It is also a member of various innovation networks including Swiss Food Research, Swiss Food & Nutrition Valley and Foodward.

Danone’s dairy-free Alpro brand has launched a new Alpro Kids product range in the UK, aiming to provide tasty and healthy plant-based options for children. The range includes an oat-based drink, available in chocolate flavour, and a strawberry-flavoured soya drink. It also includes soya-based yogurt alternatives, available in vanilla and strawberry flavours. According to Alpro, the range contains 30% less sugar than the market average for similar children’s products. The products are also fortified with calcium and vitamin D2 to support healthy bones, as well as including iodine and vitamins B2 and B12. The launch follows recent data from Quant, finding that 71% of parents see ‘less sugar’ or ‘no added sugars’ as an important nutritional benefit in products, while 77% see taste as the number one priority for their kids’ snacks. All recipes have been taste tested by children and are naturally low in fat and saturated fat, as well as containing no artificial flavourings, preservatives or colourings. Tom Kerr, head of category management and commercial planning for plant-based at Danone, said: “At Danone we are proud to be offering healthy and nutritious options for every member of the family”. “With ‘flexitarian’ diets continuing to be popular across households, the new product range is a tasty way to help parents introduce their children to new foods.” The oat-based chocolate drink and soya-based strawberry drink are available in 200ml cartons with paper straws, while the soya-based yogurts are sold in 115g pots in packs of four. The new range launched in Asda stores on 7 July 2025 and will roll out to Tesco on 23 July, with availability expanding to other major retailers including Sainsbury’s and Waitrose in September.

ProVeg International has published a report highlighting how smart formulation of plant-based seafood alternatives can meet consumers’ nutritional needs while reducing pressure on marine ecosystems. Named ‘ Out of the Net, Into the Future ,’ the report analyses the nutritional profiles of 100 alternative fish products sold across 11 countries worldwide. ProVeg emphasised that research shows 40% of global fish stocks are currently overfished, with another 50% ‘harvested to their limit’ by trawlers raking the oceans to meet global seafood demand. A 2023 survey indicated a strong market base for plant-based seafood, with 43% of European consumers saying they find it appealing and 43% saying they would consider purchasing it. A variety of plant-based alternatives are now widely available in retail globally, ranging from formats such as fish sticks, burgers and fillets to smoked salmon, tuna, shrimp and calamari. Key findings ProVeg looked at each product’s nutritional profile, paying attention to key nutrients that motivate consumers to choose fish – such as protein, omega-3 fatty acids, iron, iodine and vitamin B12. Researchers also analysed the levels of saturated fat and salt – nutrients that should be limited to reduce negative health impacts – as well as gut-friendly fibre, which is found naturally only in plant-based foods and supports digestion. Valentina Gallani, health and nutrition manager at ProVeg, noted that most currently available alternatives are low in saturated fat and provide a good source of protein in addition to providing the added benefit of fibre, which is not found in traditional fish. “However, we would like to see more inclusion of omega-3, such as algae oil, and more consistent fortification of essential micronutrients such as vitamin B12, iron and iodine,” she said. The report highlighted that 78% of products analysed qualified as a source of protein, while all fish alternatives contain fibre, with an average of 3.57g per 100g. However, only 27% of products listed omega-3 content, and those that did primarily contained ALA – but not the more bioavailable EPA and DHA found in fish. Algae-based omega-3 ingredients could help to bridge this gap. Some products lacked any fortification with essential micronutrients, and most products included additives such as stabilisers and thickeners, which are not well understood by consumers. ProVeg noted that cleaner labels and ingredient transparency can help to boost consumer confidence in these products. Next steps The report makes recommendations to producers, retailers and authorities on how to boost the existing market and develop alternatives that are equally nutritious to their conventional seafood counterparts. Producers should focus on effectively substituting the nutritional value of animal-based fish products, while retailers are encouraged to place plant-based seafood in high-traffic areas or close to the animal variants, while ensuring they are priced competitively with traditional seafood products. Governments are called on to set clear nutritional guidelines for plant-based fish alternatives to improve product quality, support consumers’ choices and provide guidance to producers. Additionally, consumer organisations can promote food literacy around food labels and understanding plant-based foods’ benefits and limitations, while scientists and researchers can support by investigating long-term health impacts, nutrient bioavailability and sensory qualities of seafood alternatives. This can help to strengthen the evidence base as a foundation for driving innovation in the category, ProVeg said. Aquaculture ‘not a silver bullet’ The report also highlights concerns associated with fish farming, noting that fish farms are linked to the destruction of critical coastal ecosystems such as mangroves, seagrass beds and coral reefs. Research found that aquaculture was responsible for nearly 27% of global mangrove loss between 2000 and 2020. Waste from fish farms, including uneaten feed and fish feces, can result in water pollution and harmful algal blooms. Furthermore, the use of antibiotics and chemicals in these systems raises concerns for environmental health and the rise of antimicrobial-resistant bacteria. Gallani said: “Aquaculture has only introduced more and different problems for us to tackle. We would urge societies to focus rather on building up the quality and accessibility of plant-based fish so that individuals can increasingly help to restore the oceans and enjoy healthy food at the same time.”

Canadian dairy-free cheese brand Daiya has added two spicy innovations to its portfolio: Chipotle Cheddar Shreds and Pepper Jack Slices. The new additions tap into growing demand for bold, ‘flavour-forward’ foods. They aim to bring versatility to the dairy-free cheese aisle, and are made with Daiya’s signature Oat Cream ingredient blend. Made with real chipotle peppers, the new spicy shreds combine smoky heat with a sharp cheddar-style base. Daiya describes them as a category-first innovation, bringing ‘the boldest heat’ to a dairy-free shredded cheese format. The shreds are well-suited to Latin-inspired dishes, ideal for adding to tacos, burgers, quesadillas and more. According to Daiya, they have been designed to appeal to flexitarians craving satisfying and bold flavours. The Pepper Jack Slices combine a creamy cheddar-style base with real jalapenos and red bell peppers, suitable for melting into sandwiches and burgers. The brand noted its focus on ensuring the spice was balanced without being overpowering, expected to appeal to younger consumers who crave exciting flavour varieties. John Kelly, chief marketing officer at Daiya, said: “We’re pushing flavour and form further than ever. These bold new cheeses show what dairy-free can really do – craveable heat, creamy melt and no holding back.” Both new products are now available at selected retailers across North America.

The European Commission has announced a new strategy aimed at establishing the EU as a global leader in life sciences, with a strong focus on food innovation. The plan includes €350 million in funding to help scale up fermentation technologies that can support the development of sustainable food ingredients and alternative proteins. The Strategy for European Life Sciences identifies fermentation as a key area of growth, highlighting its potential to create high-value food products using renewable raw materials. It focuses on two main approaches: biomass fermentation, which uses agricultural byproducts to produce foods that mimic the taste and texture of meat; and precision fermentation, already used in cheese-making and now being adapted by European startups to produce ingredients such as whey protein, palm oil alternatives and chocolate compounds. The EU sees this as a strategic move to reduce dependence on food imports, cut emissions and support a new wave of biotechnology-led innovation across the continent. While European start-ups are leading research in the field, the Commission acknowledges that scaling production remains a major barrier – one it aims to overcome through public-private partnerships, funding packages and knowledge-sharing initiatives. The strategy is backed by nonprofit group Good Food Institute Europe (GFI Europe), which says the plan could help start-ups commercialise academic research in the alternative protein space. A recent report supported by the group found that with proper policy support, alternative proteins could generate up to €65 billion for Germany’s economy and create 250,000 jobs by 2045. The strategy includes: €150 million in Horizon Europe funding to support sustainable bioeconomy solutions and help commercialise fermentation-made foods An additional €200 million earmarked for 2026–2027, to drive collaboration between researchers and businesses in biomanufacturing and life sciences A strategic research agenda on food systems to improve taste, texture and affordability of next-gen food products Plans to address public confusion around ultra-processed foods, which is seen as limiting consumer adoption of healthier, more sustainable options like plant-based meat GFI Europe and the Physicians Association for Nutrition (PAN International) say clearer public messaging is needed, especially as research shows plant-based meat can reduce LDL cholesterol, improve gut health and lower the risk of bowel cancer. Lea Seyfarth, policy officer at GFI Europe, said: “It’s great to see the Commission recognising the central role that food innovation can play in boosting Europe’s life sciences sector and proposing measures that can harness the region’s growing expertise in transformative technologies such as fermentation". “With the incoming Danish presidency highlighting the importance of biotech in food production, momentum is building behind innovative ways to develop a more sustainable food system. This strategy is a step towards unlocking the EU’s potential to become an alternative protein world leader, driving growth and reducing reliance on imports.”