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

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

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

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

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

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

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

This month, our 'start-up spotlight' is on Fable Food Co. The company's founders drew on their extensive mushroom expertise to develop a plant-based food brand based on shiitake, appealing to consumers with its natural, whole-food positioning and sustainability credentials. We spoke to Michael Fox, CEO and co-founder, to find out about Fable's journey so far. Fable co-founders Michael Fox (left) and Jim Fuller (right) Can you tell us a bit about the story behind Fable’s establishment and long-term mission? Fable started with a unique founding team: fine-dining chef, mycologist and chemical engineer Jim Fuller, organic mushroom farmer Chris McLoghlin, and me. Driven by a passion for sustainability and home farming, I became obsessed with the question of how to make it easy and enjoyable for billions of people to eat less meat without asking them to compromise on taste. Jim had spent decades cooking in fine dining kitchens while deeply studying the science of mushrooms; Chris was already growing some of Australia's best organic mushrooms. We knew we wanted to work with mushrooms, so we looked at the two most commonly grown in the world: white button and shiitake. We quickly realised the retail and foodservice market only really want the softer, prettier caps of the shiitake, leaving tonnes of stems on every farm getting thrown away as waste. When we started experimenting, the stem was actually the ideal part for what we wanted to build: an all-natural, whole-food protein, denser and more fibrous, with a meatier bite. That's still the heart of Fable today. We're upcycling an ingredient and turning it into food that chefs put their name to. Our mission is to make food healthier and more sustainable, by making delicious food from mushrooms. Why shiitake mushrooms in particular? Do you have any plans to expand into using other mushroom types in future? The savoury, satisfying flavour we read as 'meaty' comes from umami. Umami is triggered by two specific groups of compounds: free glutamates and nucleotides. When the two hit your taste receptors at the same time, they amplify each other, and the combined umami signal is many times stronger than either compound alone. Shiitake is exceptionally rich in both – some of the highest natural concentrations of any mushroom and any other food for that matter. It stacks up extremely well against meat itself. So when you cook with shiitake, you're working with one of nature's most concentrated umami ingredients. Layer the dense, fibrous texture on top and it's hard to find another single ingredient that does as much heavy lifting. We play with other mushroom varieties in the kitchen, but the hero is shiitake and we don't see that changing. There's enough to do reimagining one mushroom properly without diluting the focus. How have you observed consumer interest in plant-based proteins (and plant-based foods, generally) evolve in recent years? There have been three pretty distinct waves. 2019-2021 was the peak of it: anything plant-based got a listing, most of it ultra-processed. 2022-2024 was the backlash: consumers looked at the ingredient deck and walked away, and 'plant-based' became almost a dirty word in some retailers' aisles. From 2025, we've seen a whole-food correction: flexitarians are still buying, but they want to recognise every ingredient on the back of pack. That's the wave Fable is built for. The other shift is who is buying. It's not vegans driving this anymore, it's flexitarians who eat meat four nights a week and want a brilliant non-meat option for the other three. That's a much bigger market and a far more pragmatic conversation. How does Fable differentiate itself within what has now become a crowded market? By not really being in the same category. Most plant-based brands are trying to imitate meat, but we're not. We really are in a category of one: pulled shiitake – all natural, clean label, versatile and easy to use. We're also deeply consumer-insights led, and we've done years of research on menu naming. Our data shows dishes that include 'shiitake' or 'mushroom' in their name outsell the same dish with a generic plant-based name by up to eight times. Think 'shiitake carnitas' over 'plant-based meat' on a Mexican menu for example. We don't position against other plant-based brands. We're simply a mushroom company. Are there any key trends you’re noticing in plant-based, and food and beverage more broadly, currently? How do these vary across foodservice and retail markets, and by region? The biggest shift is the whole-food correction: the question has moved from 'is it plant-based?' to 'is it real food?'. In foodservice we're seeing strong pull on hybrid and blended formats (part beef, part mushroom) and in retail the cheap end of the aisle is contracting while the premium, recognisable-ingredient end is growing. Fibre is also catching up to protein as the health story consumers care about, from gut health, prebiotics and micronutrients. Shiitake are one of nature’s best sources of fibre. How does Fable approach collaboration with other businesses in the F&B industry? Any notable partnerships you can mention? We think of ourselves as a partner, not a vendor. We'll happily sit in a development kitchen with a chef for a day to nail one menu item, because that one item, done well, will outsell ten compromises. Notable partners include Compass Group across Australia, the UK and US; Holland & Barrett, Planet Organic and Waitrose in UK retail; Central Market and Little Spoon in the US; Mexican QSR chains Guzman y Gomez and Zambrero in Australia; and major meal-kit partners like Gousto, HelloFresh and Grubby. In the UK, you can find Fable on the menu at Wagamama, Bill’s, Yo! Sushi, Drake & Morgan, Côte, O’Neill’s Irish Pubs and more. What has been the biggest challenge on Fable’s journey so far and how have you navigated it? The plant-based category contraction in 2023-24 was a very tough stretch where capital dried up, retailers rationalised shelves, and a lot of brands that had been growing fast suddenly weren't. Our response was probably counter-intuitive: rather than pivot away, we doubled down on consumer research which helped establish our positioning in a crowded market. We leaned harder into foodservice, where chef-led innovation kept moving, and into blended meat formats that would help manufacturers achieve their carbon emission targets. What has been the company’s biggest achievement to date? Landing in Waitrose in May 2026. Waitrose is arguably the most discerning grocer in the world, and getting on those shelves with a whole-food, mushroom-led product is an enormous validation of the position we've held for the last seven years. A close second is the chef side of the business, having worked with Michelin-starred chefs like Heston Blumenthal and seeing pulled shiitake on menus from QSR through to fine dining. Chefs are the toughest critics in food, and the fact that they pick Fable on taste alone is the thing we’re proudest of. Do you have any exciting expansion or innovation plans in the pipeline that you can reveal? The product I'm most excited about right now is our Shiitake Infusion ingredient which is designed to be blended into beef. It's our take on the blended meat format that has a lot of appeal in foodservice right now: operators get a burger or a meatball that is meaningfully tastier, better in nutrition and sustainability and offers better value. And it doesn’t ask the consumer to make a binary plant-based call. The early response has been incredible. It's absolutely crushing it in early retail trials, with huge customer opportunities in the UK, Europe, US and Australia which I can’t reveal just yet. It’s the format that finally bridges the meat and plant-based aisles in a way that actually works for operators and the consumer. If you could offer one piece of advice to aspiring start-ups in the plant-based food and beverage industry to help them navigate the sector’s challenges and opportunities, what would it be? Lead with taste, not mission. Every founder in this space, including us, got into it to change how the world eats, but consumers don't buy missions, they buy meals. If your product doesn't make a chef smile or make a customer come back for seconds, the mission doesn't get to do its job. Pick an ingredient you love, understand it deeply, and let it be the hero.

ADM has announced the launch of eight new plant-based protein ingredients across North America and Europe, as the company strengthens its position in the alternative protein market. The new additions to ADM’s ProFam and Arcon portfolios span soy protein isolates, concentrates and pea-based ingredients designed for applications including beverages, dairy alternatives, meat products, bakery and plant-based foods. The launches come amid continued global demand for diversified protein sources, with ADM citing proprietary consumer research showing that 66% of consumers are looking to increase their protein intake and 86% believe it is healthier to obtain protein from a variety of sources. Greg Dodson, vice president of protein for North America at ADM, said: “Protein is one of the most dynamic areas of nutrition with consumers now asking for more variety, functionality and choices than ever before.” Among the new launches is ProFam 883, a soy protein isolate formulated for protein-rich beverages and powders, offering clean taste and high solubility. ProFam 894 is targeted at dairy alternative applications, including Greek-style yogurt alternatives and drinks. ADM has also introduced several functional soy protein concentrates under its Arcon range. Arcon IH has been developed for processed meat applications, while Arcon SB and Arcon 412 are designed to support texture, juiciness and yield optimisation across sausages, meatballs, deli meats and chicken. In addition, the company unveiled a new pea flour ingredient positioned as allergen-friendly, gluten-free and non-GMO. ADM said the ingredient delivers neutral flavour and colour while providing fibre functionality for applications including batters, breading, cereal and baked goods. “With new ingredient introductions and expanding capabilities in facilities across the globe, ADM is uniquely positioned to not only meet that demand at scale but to also shape the future of protein innovation,” Dodson continued. For the European market, ADM launched European-sourced Arcon R and Arcon T soy protein concentrates, targeting meat alternatives, hybrid products and extender applications. The announcement reflects ADM's broader strategy to expand plant-based capabilities across key global regions. The company’s protein innovation network includes facilities in the US, as well as the Netherlands, Serbia and Brazil. Tony Payne senior director, creation, design and development at ADM, said: "By expanding our protein portfolio, we're giving customers more precise, functional solutions that will perform across a wide range of applications. This is about delivering choice, and giving consumers access to protein sources that are backed by decades of plant-based expertise and global innovation.” ADM’s history in plant proteins dates back to the 1960s, when the company introduced the first textured vegetable protein. Today, the company continues to focus on soy and pea protein developments as manufacturers increasingly seek ingredients that can improve taste and texture while supporting regional sourcing.

UK plant-based F&B brand Bol is jumping on the booming matcha trend to launch Matcha Power Shake, the latest addition to its range of nutritionally complete drinks. The brand noted rising consumer appetite for matcha-led wellness products, with Mintel data showing that over half of 35-year-olds in the UK had consumed a matcha beverage in September 2025. Bol’s new SKU, launching initially as an online exclusive in June 2026, is made using Japanese matcha green tea powder along with 27g of plant protein, 10g fibre and no artificial additives or added sugar. Claiming to have delivered one of the UK’s first ready-to-drink matcha nutritionally complete shakes, Bol’s head of brand, Hollie Fox, added that the product also offers “the strongest nutrition claims of any other matcha protein RTD”. “Matcha has become far more than a trend – it now represents a modern, balanced lifestyle centred around wellness, energy and feel-good habits. Its naturally sustained energy profile makes it a perfect fit for our Power Shake range: designed to deliver convenient, complete nutrition using real food ingredients.” The new addition joins Bol’s existing range of Power Shakes, which includes chocolate, blueberry, banana, strawberry and vanilla flavours among its line-up. The range was first launched in March 2024 and is available at major retailers including Tesco, M&S, Co-op, Ocado, WHSmith and Amazon.

Biospringer by Lesaffre, a global player in the food fermentation space, has agreed to acquire selected intellectual property (IP) and technology of bacteria fermentation specialist PTX Food. The acquisition aims to accelerate Biospringer’s growth in the food ingredients market, unlocking new opportunities for the business beyond yeast fermentation. Announced today (20 May 2026), the deal will see Biospringer benefit from newly acquired expertise in fermented bacterial solutions and specialised technology. Combining this new knowledge with its existing industrial network will position Biospringer to accelerate the development of advanced, customer-centric offerings for the global food and beverage sector. PTX Food was founded in the US in 1972, as a manufacturer of fermented ingredients for a range of food and beverage applications. It was acquired by biotechnology group Biorigin, a subsidiary of Brazilian multinational Zilor, in 2008. Last year, France-based Lesaffre announced a joint venture with Zilor, in which Lesffre acquired a 70% stake in Biorigin. The JV aimed to leverage Biospringer and Biorigin’s complementary capabilities to enhance yeast derivative and savour ingredient solutions for food and feed markets. Biospringer’s acquisition includes selected PTX assets, specifically relating to the Bioenhance product line. The company’s next step will be to transfer the technology and equipment to its global production plant network. Producing fermentation-based ingredients across taste, texture, nutrition and preservation, Biospringer co-creates tailored solutions with customers around the world, with a footprint spanning Europe, Brazil, North America and China. Carmen Arruda, Biospringer general manager, said: “This acquisition is fully aligned with our commitment to delivering game-changing products that make a positive impact”. “From ingredient innovation to biotech platforms, from tradition to transformation, Biospringer is poised to be a key player in the industry, leveraging our robust global footprint and strong local collaborations to bring groundbreaking ideas to market and solidify our role as a trusted partner in the pursuit of a more sustainable and nourishing future.”

Minor Figures has today (19 May 2026) announced the launch of its new barista oat bag-in-box solution, designed specifically for high-volume cafés, hospitality operators and automated coffee environments. The 5L bag-in-box has been approved by automated milk dispensing system provider UberMilk, and is the first plant-based oat solution to receive approval from the brand. Developed to support modern coffee service, the format helps operators to save time behind the counter, reduce carton waste and improve consistency during busy periods. The solution is designed for contract catering, café groups, universities and TUCO operations, hotels, and vending. Minor Figures’ reformulated, gluten-free Barista Oat drink has been optimised for coffee performance and tested by UberMilk in Germany across key quality and operational measures. These include foam texture, dispensing consistency and machine performance. Stuart Forsyth, co-founder and CEO of Minor Figures, said: “We help high-volume cafés reduce oat milk cost per cup and speed up service by replacing cartons with a professional, automation-ready format. As coffee service continues to evolve, cafés need solutions that help teams move faster, reduce waste and maintain consistency under pressure.” Forsyth added: “This is another breakthrough innovation for Minor Figures and a huge step forward for plant-based coffee service. Being approved by UberMilk reinforces the quality and performance of the product in professional café environments.”