Oils and fats company AAK has teamed up with US food-tech start-up Savor, in a two-year collaboration to develop speciality fat solutions for dairy alternative and bakery applications. As part of the partnership, Sweden-headquartered AAK is backing Savor’s technology with an equity investment. The agreement will target customers globally, with a particular focus on the US and European markets. Savor, based in California, creates sustainable fats and oils directly from carbon using its proprietary technology platform. The start-up aims to deliver high-performing, scalable ingredient solutions that can be produced without the need for conventional plant and animal agriculture. Meanwhile, AAK, headquartered in Malmö, brings more than 150 years of experience in plant-based oils and fats. It will contribute its formulation expertise and commercial infrastructure to the partnership. According to the two companies, the new fats jointly developed through the collaboration could require 1,000 times less land use, and up to 98% lower carbon emissions, than their conventional counterparts. The dairy alternatives and bakery categories face growing demand for highly functional fats that can deliver high-quality taste and texture, while remaining resilient to today’s supply chain vulnerabilities. This is why Savor and AAK have chosen to focus on these segments initially, with Savor’s Chiara Cecchini, SVP of commercialisation, noting significant pressure on food manufacturers to reduce environmental footprint and strengthen resilience. Savor’s technology platform can be implemented anywhere in the world, eliminating the need for fertile land, fertilisers or fresh water. In combination with plant-based oils, it aims to enable more diverse supply chains and reduced market volatility, with more stable costs in the long-term. Ronald van der Knaap, global head of dairy, early life nutrition and savoury at AAK, said: “The unique solutions that are unlocked by the AAK-Savor strategic collaboration address a market need across the food industry.” “Beyond supply chain resilience and sustainability, we will create applications with great taste and texture for our customers within two very important segments, and in this way, ticking all the boxes and improving the overall consumer experience.”

Quaker is entering the ready-to-mix breakfast drinks category with the launch of Oat Shake & Go, a high-protein whole-grain oat shake designed to meet growing consumer demand for convenient, functional nutrition. Available at major US retailers from July, Quaker Oat Shake & Go combines 100% whole grain oats with protein and fibre in a shake-and-go format that can be prepared directly in the bottle. Consumers simply add 8oz of milk, a milk alternative or water, shake and drink. The new product is available in two flavours, Strawberry & Banana and Cinnamon Vanilla, and contains no artificial preservatives, artificial flavours or added colours. Each serving delivers 15g of protein, rising to 23g when prepared with milk, alongside 16g of whole grain oats and 3g of fibre, positioning the product within the growing market for functional breakfast solutions. The launch builds on Quaker's nearly 150-year heritage in oat-based products while expanding the brand's presence in the increasingly competitive convenience nutrition segment. James Wade, chief marketing officer for Quaker Foods, said: "For nearly 150 years, Quaker has been a trusted authority on oats and a beloved household brand known for quality and nutritional expertise. The introduction of Quaker Oat Shake & Go helps reimagine the way our nutritious oats show up, bringing the power of protein, fibre and 100% whole grain oats into a delicious, drinkable format." The launch comes as consumers continue to prioritise convenience without compromising on nutrition. Oat Shake & Go forms part of PepsiCo's broader strategy to extend functional nutrition across its portfolio. The launch joins a growing range of products enhanced with protein, fibre and prebiotic ingredients, including Quaker's protein oat products, Smartfood Fiber Pop, PopCorners Protein, Doritos Protein Tortilla Style Chips and Pepsi Prebiotic Cola. The new product will be merchandised in the hot cereal aisle at major retailers across the US from July, offering Quaker an opportunity to extend beyond traditional breakfast formats and capitalise on demand for portable, protein-rich meal solutions.

US-based animal-free dairy company New Culture has strengthened its intellectual property portfolio after securing a second US patent covering cheese made with animal-free casein, reinforcing its position in the emerging precision fermentation dairy sector. The newly granted patent focuses specifically on mozzarella made using the company's proprietary animal-free casein, while an earlier patent granted in 2023 provides broader protection for cheese products made using recombinant alpha casein across multiple cheese types, formulations and production processes. Casein is the primary protein responsible for cheese's texture, stretch, melt and mouthfeel. Rather than sourcing the protein from animal milk, New Culture produces animal-free casein through the fermentation of sugars before using it as the key ingredient in its dairy-free cheese products. According to the company, its patent portfolio covers cheese made using animal-free alpha casein from a range of dairy species, including cow, sheep, goat, buffalo and camel. The protected technology encompasses functional characteristics associated with conventional cheese, including stretch, adhesiveness, creaminess, flexibility and melt performance. New Culture said it has developed proprietary expertise in producing animal-free alpha-S1 casein at commercial scale through fermentation, with the protein serving as the sole dairy protein source in its cheese formulations. The company is preparing to launch its animal-free mozzarella through the foodservice channel, initially targeting pizzerias. Alongside its own product rollout, New Culture said it has partnered with global consumer packaged goods (CPG) companies to explore applications for its casein ingredient across a wider range of dairy and nutrition products. Potential applications include yogurt, creamers and beverages, as well as protein-focused products for sports nutrition, metabolic health and everyday consumption. The company also highlighted opportunities for casein in the growing GLP-1 nutrition category, citing the protein's role in satiety and sustained recovery. New Culture said it is continuing to pursue additional patent protection covering the use of its animal-free casein technology in both food and non-food applications. The latest patent has been issued as US Patent No. 12,635,703, while the company's broader patent covering animal-free alpha casein cheese was granted in 2023 under US Patent No. 11,771,105.

Finnish food-tech company Happy Plant Protein has partnered with German ingredients manufacturer Crespel & Deiters, aiming to bring Happy Plant Protein’s dry extrusion technology to commercial scale. The partnership will see the technology implemented at Crespel & Deiters’ manufacturing site in Helmond, the Netherlands. It represents the first commercial-scale implementation of Happy Plant Protein’s technology by a major, established European ingredient manufacturer. The patented, one-step dry extrusion technology is designed to enable the production of textured vegetable proteins (TVP) from locally grown crops. It reduces processing complexity, while preserving valuable raw material components. The process is dry fractionation via extrusion, an alternative to conventional air classification. In a single process step, the flour is separated into protein and starch fractions and functionalised at the same time. What typically requires several stages is enabled in just one, with no protein isolates, chemicals or water-intensive processes needed. For Crespel & Deiters, the collaboration forms part of a broader expansion beyond its traditional wheat focus as the company moves to refine a wider range of plant-based raw materials. The companies are currently working with several legumes, including peas and faba beans, at commercial scale. The application is well-suited to fava beans, which Crespel & Deiters has newly added to its raw material portfolio. According to Happy Plant Protein, the ingredients produced using its technology offer a better taste and aroma, helping to reduce bitterness and beany off-notes often associated with legume proteins. The goal is to adapt them in terms of texture, hydration behaviour and functionality to suit meat analogues, hybrid products, ready meals, snacks and other food applications. Production at the Helmond site will serve European manufacturers seeking high-quality, regionally sourced plant protein ingredients. Jari Karlsson, CEO and co-founder of Happy Plant Protein, said: “This collaboration demonstrates that major ingredient manufacturers are looking for new ways to bring plant proteins to market more efficiently. For us, it validates both the technology and the growing demand for plant-based ingredient solutions in Europe.” Philipp Deiters, CSO of Food at Crespel & Deiters, commented: “We are adopting Happy Plant Protein’s dry extrusion because it offers a modern, responsible and cost-efficient way to manufacture ingredients. At our Helmond site, we are scaling the technology with our extrusion expertise to produce functional, neutral-tasting TVP from European-grown legumes – faster, more sustainably and closer to our customers’ needs.”

Puris has announced the upcoming launch of its new pea protein ingredient, H2-IZO, at the IFT FIRST 2026 trade show in Chicago, US, this month. According to the company, which offers a range of pea-based ingredient solutions as well as non-GMO and organic soy beans, H2-IZO can simplify high-protein beverage and dairy alternative formulations by enabling lighter textures with fewer ingredients. It aims to address key formulation challenges in sports and lifestyle nutrition while helping manufactures meet the demand for high-protein, clean-label food and beverage products. Benefits of the new solution include lower viscosity, enabling a smooth and creamy mouthfeel even at high protein inclusions. Additionally, it has been developed to offer ‘superior’ solubility and mixability, supporting homogenous, lump-free formulations. The solution allows a stable suspension without added gums, catering to demand for simpler ingredient decks, while also reducing the need for flavour masking systems due to its cleaner taste profile. The company will showcase the new solution at IFT FIRST in an ice cream and vanilla ready-to-mix beverage concept, alongside highlighting its existing ClearP soluble pea protein.

Tetra Pak has announced the launch of its first industrial bioreactor, designed to enable scalable fermentation with reduced operational cost. According to the company, its new Tetra Pak Bioreactor RF can enable faster start-up and up to 12% lower operational costs from pilot to full production. The launch follows Tetra Pak’s acquisition of Bioreactors.net in December 2025. It marks a major step in expanding the company’s portfolio for industrial fermentation and new food production. Modern fermentation methods – involving the conversion of raw materials into new food ingredients using microorganisms such as yeast, fungi and bacteria – have become a vital part of the food industry’s ambitions to secure supply chains and diversify ingredient sourcing. As producers move from pilot testing to industrial-scale production, companies need affordable systems that deliver consistent performance while reducing operational burden and variability, Tetra Pak said. The new bioreactor is designed to maintain stable conditions while providing operators with actionable process insight. According to the company, it delivers repeatable performance without increasing operational complexity across pilot validation through to full-scale production. The tech solution is pre-assembled and factory-tested to enable faster installation and commissioning, while reducing disruption to production planning. Its integrated platform design removes the need for separate support structures, lowering installation costs and complexity. Tetra Pak said these features can help reduce investment costs by up to 8% compared with conventional industrial bioreactors. A core feature of Bioreactor RF is a patented magnetic agitation system that eliminates the need for mechanical seals, a common source of contamination risk and process instability in conventional designs. While traditional magnetic agitators can struggle to maintain power as vessel size increases, Tetra Pak noted that its system is designed to maintain power and oxygen transfer across the full size range. This helps maintain process conditions and reduce the risk of batch loss, typically valued at around €1,000 per m³. Additionally, the bioreactor incorporates high levels of automation to simplify operation. This includes self-adjusting control functions that help stabilise conditions as processes evolve, as well as predefined operating strategies and integrated data monitoring for greater visibility. Available in sizes from 10 to 5,000 litres, all Bioreactor RF units use the same design platform, control logic and operating philosophy. Rafael Barros, director of the New Food business stream at Tetra Pak, said: “Industrial fermentation succeeds when performance is repeatable, day after day. Tetra Pak Bioreactor RF is designed to reduce operational risk and remove complexity, helping operators stay in control.” Read FoodBev's New Tech Foods exclusive interview with Rafael Barros, discussing Tetra Pak's expanding presence within the modern fermentation space, here.

The European Commission has published its new Protein Action Plan alongside a Livestock Strategy, aiming to boost the resilience of Europe’s agri-food sector and address market challenges. The plans, launched yesterday (7 July 2026), aim to reduce dependencies on imports and reinforce European food security by strengthening domestic and circular resources. In 2025, only 25% of protein from oilseeds and protein crops were sourced in the European Union. Aiming to increase the supply and use of EU-grown protein, the new Protein Action Plan includes an ambition to increase the share to 35% within the next decade. The Commission said it will support European protein crop production and improve the competitiveness of EU-grown proteins through encouraging innovation, investment, diversified diets and improved monitoring of protein dependencies. The plan identifies opportunities to diversify the EU’s current reliance on major exporters of soya beans and other plant proteins, a requirement that has heightened amid geopolitical and climate disruptions resulting in supply chain volatility. It highlights the potential role of the EU neighbourhood, noting that Ukraine could play a bigger part in the EU’s plant protein imports with a production of 13.5 million tonnes of plant-based protein annually. In a perspective accession, Ukraine could increase the EU’s plant protein autonomy from 76% to 86%, the Commission said. Other measures highlighted by the Commission to increase autonomy include providing incentives for European farmers to promote domestic production of pulses and soya, prioritising crops suitable for local conditions. In 2024-2025, the EU imported 13.4 million tonnes of soya bean and soya meal protein according to USDA data, with Brazil, Argentina and the US supplying the majority. Additionally, funding could support processing infrastructure and facilitate improved collaboration across the protein crop value chain. Within the Livestock Strategy, the Commission sets out ambitions to bolster the sector’s competitiveness and improve animal welfare and sustainability. Measures addressed include managing the impact of animal diseases, funding the transition to cage-free systems and circular technologies, and developing harmonised methods for calculating and monitoring livestock emissions at farm level. Christophe Hansen, Commissioner for Agriculture and Food, said: “The Livestock Strategy and the Protein Plan set out one common ambition: to strengthen Europe's food security, reinforce our strategic autonomy and help sustain vibrant rural communities, especially in regions at risk of land abandonment”. “To achieve this, we must move beyond polarising debates and focus on practical solutions. We want EU farmers to be profitable and more prepared to manage risks.” The plan focuses largely on the role of protein crops for feed materials, putting forward a goal to increase the share of protein from oilseeds and protein crops produced in the EU and used as animal feed from 25.8% to 35% by 2035. Non-profit organisation the Good Food Institute (GFI) Europe welcomed the plan and its recognition of the need to grow more protein crops. However, it noted a ‘missed opportunity’ for farmers who need confidence to transition toward growing protein crops for human consumption. It also noted the lack of proposals to invest in affordability, taste and convenience challenges associated with plant proteins, as well as in modern fermentation technologies for human food production rather than solely from an animal feed perspective. This comes as China puts forward proposals to become a global leader in plant-based meat and precision fermentation technologies, with a recent report from Systemiq projecting that China will reduce soy imports by 25% by 2030 and that alt-proteins will meet up to 55% of China’s domestic animal protein demand by 2050. Alex Holst, head of EU policy at GFI Europe, said: “It’s positive that the Protein Action Plan outlines the potential of protein diversification to reduce the EU’s dependence on imported crops, but building a more resilient and healthy food system will require more than warm words”. “The plan lacks funding commitments to scale up plant-based proteins and fermentation, and proposals to support farmers to grow the crops needed for these foods. With China threatening Europe’s position as a world leader in protein diversification, the EU risks missing out on significant economic opportunities and remaining exposed to fragile global supply chains.”

The Better Meat Co has today (7 July 2026) announced that it will rebrand itself as BMC Ingredients, a new trade name reflecting the broader food applications for its Rhiza mycelium ingredient. While its legal entity will remain The Better Meat Co, the new BMC Ingredients name is designed to better serve food companies who seek high-protein, natural, whole-food ingredient solutions for a wide range of applications beyond meat and alt-meat – including smoothies, baked goods, pasta, bars and other foods. US-based BMC Ingredients is offering Rhiza in two key formats. Rhiza Tex features mycelium granules designed for texture-critical applications such as plant-based and hybrid meat products, while Rhiza Pro is available as a mycelium powder designed for solubility, emulsification and gelation. This makes it well-suited to beverages, bars, pasta, baked goods and more. A smoothie concept using Rhiza Pro powder Rhiza mycelium provides protein, fibre and functionality in a whole-food format, catering to growing demand for high-protein and clean-label foods. It aims to support manufacturers amid increasing cost pressures within the protein ingredient supply chain, with its whole-food format eliminating the need for the level of processing required to make protein isolates. Paul Shapiro, CEO and co-founder of BMC Ingredients, said: “The BMC Ingredients name better reflects the breadth of what Rhiza mycelium can do. As food companies look for scalable, all-natural alternatives to increasingly expensive protein isolates, we’re excited to offer a whole-food mycelium ingredient that delivers nutrition, functionality and versatility across categories.” The company will commission its commercial-scale production facility in Q2 2027, supporting broader commercialisation of Rhiza ingredients for food manufacturers worldwide. Once fully operational, the site expects to produce approximately 100 dry metric tons of mycelium ingredients per month.

Biotech specialist NXW Nutrition From Water has invested an equity stake in PhycoFerm, a Portugal-based microalgae strain development company. This investment marks the launch of a scientific collaboration between the two biotech businesses. NXW Nutrition From Water focuses on producing affordable, complete, water-derived protein and fibre ingredients at industrial scale. It partners with global food and nutrition corporations, aiming to diversify ingredient supply, reduce costs and boost supply chain resilience. The collaboration aims to accelerate NXW Nutrition From Water’s biological asset strategy across strain generations I and II. NXW Nutrition From Water’s approach consists of ongoing iteration cycle across strain, process development, scale manufacturing and formulation, with a commercial-first, partnership-forward ethos. Based in Portugal’s Algarve region, PhycoFerm uses fermentation and downstream processes to develop proprietary, non-GMO microalgae strains, aiming to ‘empower health and wellbeing’ with novel algae-based ingredients and circular production approaches. The partnership bolsters NXW Nutrition From Water’s presence in the Algarve, with both companies benefitting from the region’s research infrastructure and biotechnology ecosystem. Federico Duarte, CEO of NXW Nutrition From Water, said: “This partnership reflects the core thesis in our playbook: to build a new category at scale and with a cost advantage, we need the right partners structurally connected across the value chain,” he said. “We see success coming from a coordinated cohort of allies doing what each one of them does best.”

Frozen food brand Strong Roots has appointed Emma Curtis as managing director, promoting one of the company's longest-serving leaders to oversee its next phase of growth. Emma Curtis Curtis has been instrumental in the development of the business since its early years, helping transform Strong Roots from a challenger start-up into an internationally recognised frozen food brand. She succeeds Charlotte Turton, who will move into a senior marketing leadership role within parent company McCain Foods. Most recently serving as vice president of global strategy, business development & CSR, Curtis has led the company's long-term growth strategy, business development initiatives and sustainability agenda. Earlier in her career at Strong Roots, she established and expanded the brand's UK business, helping to make it one of the company's key growth markets. Before joining Strong Roots, Curtis held commercial roles with consumer goods companies Mondelez and Bear. The leadership change comes as Strong Roots looks to build on a decade of growth and further strengthen its position in the frozen food category. Founded in 2015, the company has focused on vegetable-led frozen products, positioning itself around ingredient transparency, sustainability and changing consumer demand for plant-based and healthier food options. Since being acquired by McCain Foods in 2021, Strong Roots has continued to operate as an independent business unit within the wider organisation. Peter Dawe, president of global snacking at McCain, said: "When Samuel first asked Emma to establish and lead the UK business, it reflected the confidence he had in her ability to turn ambition into reality. The success of that business speaks for itself." He added that Curtis had played a central role in shaping the company's strategy and long-term direction while maintaining the entrepreneurial culture that has defined Strong Roots since its launch. Commenting on her appointment, Curtis said the brand was well positioned for continued expansion, combining its challenger mindset with McCain's global capabilities. "We've spent the last decade heroing the veg, long before conversations around fibre, ingredient transparency and healthier eating became mainstream. Today, consumers are actively seeking the things we've believed in from the start," she said. Curtis added that Strong Roots' focus would remain on innovation and challenging convention within the frozen food aisle as the company enters its second decade. The appointment signals Strong Roots' intention to accelerate growth under McCain's ownership while continuing to build on the brand identity that has helped it establish a presence across international frozen food markets. Top image: © Strong Roots

Bayou Best Foods has acquired BettaF!sh, a plant-based seafood alternatives brand based in Berlin, Germany and part of the Wunderfish company. The acquisition brings together two alt-seafood players with complementary portfolios – US-based Bayou is well-known for its plant-based shrimp products, while BettaF!sh’s offers tuna and salmon alternatives made from seaweed. Bayou’s shrimp is currently available through foodservice partnerships across various US restaurants, while BettaF!sh has built a strong position in the European retail and foodservice markets with its seaweed-forward range. While BettaF!sh brings expertise in seaweed innovation and an established European presence, Bayou brings established and wide-reaching foodservice distribution, operational expertise and a track record in commercialising plant-based seafood in the US. Bayou Best Foods’ plant-based shrimp, made to a clean label formulation based on pea protein, will become available to BettaF!sh’s foodservice partners across Europe. BettaF!sh’s plant-based tuna and salmon will also be introduced to Bayou’s US network over time, with the deal creating new opportunities for the two businesses to combine expertise in ingredient innovation and product development. Kelli Wilson, CEO of Bayou Best Foods, said: “Our goal has always been to bring great-tasting, ocean-friendly seafood to more people, and BettaF!sh is exactly the kind of partner that makes that possible”. “We share the same belief that seafood should be delicious, accessible and sustainable, and we see enormous potential in what we can build together.” Deniz Ficicioglu, founder and CEO of BettaF!sh, described the transaction – the financial terms of which were not disclosed – as “a natural next chapter” for the company. “Both of our companies were built on the belief that protecting the ocean and creating exceptional food should go hand in hand,” she said. “By joining forces, we can move faster, reach more customers, and help shape the future of seafood together.” Top image: © BettaF!sh

Blue Ocean Closures, a Swedish company that develops fibre-based closures and packaging components, has unveiled its latest innovation: Paper-Plug, an integrated fibre-based opening system. The concept aims to unlock new opportunities for convenient, low-cost and low-carbon packaging across food applications such as dry and frozen foods, ingredients and health supplements. It can also be used in personal care and home care applications. Setting the solution apart from traditional closure approaches, which usually rely on tear openings or separate plastic fitments, Paper-Plug integrates directly into paperboard packaging structures. Its opening and dispensing concept combines a fibre internal screw closure with a direct interface to carton and corrugated board structures. This integrated design aims to pave the way for ‘highly functional’ renewable packaging solutions, while maintaining cost efficiency and convenience. While previous packaging formats have often relied on glass, metal or plastic, this new solution creates opportunities for new product architectures, Blue Ocean Closures said. The solution has been crafted using the company’s forming technology, developed to produce advanced fibre components with low energy consumption and at industrial speed. It can be used across premium carton and hybrid board formats, reducing dependency on fossil fuel-derived materials and unlocking opportunities for differentiation and branding. The closure is also compatible with existing paperboard converting approaches, with safe integration of barrier opportunities where necessary. Staffan Andersson, CTO at Blue Ocean Closures, said: “Paper packaging has historically been strong in surfaces and structure but limited in functionality wherever advanced opening, dispensing and reclosure features were needed. With Paper-Plug, we want to expand what paper packaging can become.” “We believe this opens a completely new design space where sustainability, convenience and economics increasingly reinforce each other rather than compete.”