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.”

Tate & Lyle has expanded its collaboration with food-tech company BioHarvest Sciences, broadening the scope of their project to include multiple plant-based sweetener molecules. Building on the initial agreement signed in 2024, the expanded collaboration reflects the two companies’ technical progress so far. It aligns with Tate & Lyle’s ambition to provide F&B manufacturers with a flexible range of sweetener solutions that can be tailored to different formulation needs. Tate & Lyle’s approach focuses on developing sweetener solutions that can be used independently or together, aiming to enable product-specific optimisation that allows customers to met goals around sugar and calorie reduction, clean labelling and cost efficiency. The partnership draws on BioHarvest’s Botanical Synthesis platform. This technology supports the development of plant-based, non-GMO ingredients, reducing the industry’s reliance on traditional agricultural extraction for rare or hard-to-source botanicals. A 2025 study from Tate & Lyle across seven global markets found that over half of respondents planned to reduce their sugar consumption in the following 12 months, with strong consumer interest in sweeteners derived from fruit and plants. Additionally, the intent to reduce sugar was shown to be greater than intent to reduce calories and fat. Victoria Spadaro-Grant, chief science and innovation officer at Tate & Lyle, said: “As we define what customers ultimately look for in next generation sweeteners – sugar-like taste, solutions anchored in nature, reduced calories and responsible use of resources – it is clear that several unmet needs in the market today are unlikely to be addressed with a single sweetener”. She explained that the expanded collaboration with BioHarvest provides “critical” flexibility, adding: “This programme strengthens our innovation pipeline in a disciplined and efficient way, and reinforces our commitment to advancing the future of sweetness through differentiated, science-led solutions.”

Cargill and Voyage Foods are bringing cocoa-free confectionery alternative NextCoa to the North American market, launching initially in the United States as manufacturers seek more sustainable and supply-resilient ingredient solutions. The new product line is designed to deliver the flavour and indulgent experience associated with traditional chocolate without using cocoa, combining plant-based ingredients such as grape seeds with conventional chocolate-making processes. The launch comes as the global cocoa sector continues to face pricing volatility, supply chain disruption and sustainability pressures, prompting increased interest in alternative ingredients and reformulated confectionery products. Kojo Amoo-Gottfried, vice president and managing director of Cocoa and Chocolate for Cargill Food North America, said: “The NextCoa line is about expanding choice, not replacing chocolate but redefining what’s possible. It unlocks a new way for manufacturers to create the flavours and indulgent experiences people love while building resilience into the food system." According to the companies, NextCoa delivers a 67% lower carbon footprint compared with conventional chocolate formulations while also addressing allergen concerns. The product is formulated without dairy, soy, peanuts or tree nuts and is certified vegan, Kosher pareve and Halal suitable. The range combines Voyage Foods’ patented ingredient technology with Cargill’s global ingredient sourcing and distribution network to scale commercial adoption across food manufacturing sectors. Adam Maxwell, CEO and founder of Voyage Foods, said: “We built Voyage Foods to rethink how the world’s favourite foods are made. With Cargill, we can scale that vision, making our approach to chocolatey-like foods accessible to even more manufacturers.” The US launch includes two varieties: Mild, designed to replicate milk chocolate-style flavour profiles, and Dark Mild, which blends darker cocoa-style notes with milk chocolate characteristics. The products are intended for multiple applications, including inclusions for snack bars, bakery and ice cream, as well as coatings for confectionery products such as truffles and snacks. Under the companies’ commercial agreement, Cargill will serve as the exclusive global B2B distributor for Voyage Foods products. Distribution in the United States will be supported through ingredient partners, including Batory Foods, Blendtek Ingredients and Gillco Ingredients, with plans to expand availability into Canada.

Italian meat specialist Amadori has announced an agreement to acquire plant-based brand Unconventional from current owner Granarolo. Amadori Group will acquire 100% of the shares in Unconventional as part of its drive to consolidate itself as an ‘Italian protein company,’ broadening its portfolio and expanding into the plant-based category. Unconventional was founded in 2020 by Italian dairy player Granarolo, specialising in plant-based meat alternative products. The transaction includes the purchase of its production site in Coriano, Italy, and the ‘Unconventional 100% Vegetale’ brand, both of which Amadori will take ownership and full management. All employees at the facility will become part of Amadori group, which currently has over 9,400 employees operating in Italy. Amadori said the integration of Unconventional represents a ‘fundamental pillar’ for it to strengthen its leadership in the overall protein market. It aims to support Unconventional’s growth with its established logistics and sales network, ensuring production continuity in Italy to preserve the brand’s quality and identity within the plant-based sector. The company’s goal is to evolve its position in the Italian agri-food sector to offer a wider portfolio of both animal- and plant-based proteins, sourced from controlled supply chains to ensure broader choice for consumers. Denis Amadori, CEO of Amadori Group, said: “This acquisition represents a significant acceleration in our growth path, allowing us to become one of the top three branded players in the plant-based processed foods sector”. “'Unconventional 100% Vegetale enriches our offering with highly innovative products, meeting the new needs of consumers seeking a balanced and varied diet. We will integrate this brand into our ecosystem, confident that the strength of the Amadori Group will propel it to new heights.” Stanislao Fabbrino, president of Granarolo Group, said that the sale comes as the company aims to simplify its business model by focusing on its core market – milk and dairy products. “We are extremely pleased to have completed this important transaction, underlining the continuity of Italian ownership with a solid, traditional company from our region,” Fabbrino added.

Hero Group has announced a leadership transition within its UK and Ireland business, appointing Georgina Pattison as general manager of the Hero UK&I organisation following the departure of Matthew Mills. The move comes as the company continues integrating plant-based brand Deliciously Ella into its wider UK&I operations after acquiring the business in 2024. Mills, who co-founded Deliciously Ella alongside his wife Ella Mills, remained with Hero after the acquisition and became general manager of the enlarged UK&I organisation in October 2025. According to the company, he is leaving following the completion of the first phase of the integration process. Menno Oosterhoff, chief markets & sales officer at Hero, said: “We thank Mills for his commitment and leadership, including the integration of the Deliciously Ella business within Hero UK&I, and wish him all the best for the future." Pattison steps into the role after serving as commercial director for Hero UK&I. Prior to the acquisition, she led Deliciously Ella’s commercial operations as managing director, giving her extensive experience across both businesses and positioning her to oversee the next stage of integration and growth. Georgina Pattison Hero described Pattison as a 'strong and values-driven leader' with deep FMCG expertise, commercial leadership experience and a collaborative management style. Oosterhoff continued: “The UK is a strategic market for Hero, and our priorities and commitment remain unchanged. Our focus is on strengthening our foundations to continue to develop our strong brands, unifying and mobilising the team around new ways of working, and strengthening our execution with clarity and pace.” Headquartered in Lenzburg, Switzerland, Hero Group operates across better snacking, naturally good food and infant nutrition categories. Its portfolio includes brands such as Organix, Corny, Beech-Nut and Deliciously Ella.