Glebe Farm Foods’ PureOaty beverage brand has announced the launch of a new Coconut Oat Drink innovation, alongside a refreshed identity for the wider line-up. Based in Cambridgeshire, UK, Glebe Farm Foods produces its PureOaty range with 100% British oats grown on a family farm, then milled and manufactured locally. The new Coconut Oat Drink combines British gluten-free oats with real coconut cream, creating what it describes as a ‘naturally creamy’ offering with a subtle coconut flavour. It is made with just four ingredients – water, oats, coconut cream and salt – and contains no gums, stabilisers, flavours or added sugars, catering to rising clean-label demand in the dairy-free beverage space. The new addition to the range aims to give consumers a ‘fresh, tropical twist’ on oat drinks, with Circana UK data showing that coconut is the second-largest plant-based alternative in the space, growing volume sales by 3% in the last 52 weeks. Oat leads the way at 4.8%. The drink can be served chilled, blended into smoothies and shakes, mixed into cocktails and mocktails, or added to coffee, aiming to provide a versatile choice for various everyday usage occasions. Philip Rayner, MD and co-founder of Glebe Farm Foods, said: “Today’s consumers want more from the food and drink they buy. They’re looking for products that deliver on taste, quality and nutrition, made with simple ingredients.” “Because we grow, mill and manufacture our oats ourselves, alongside working with trusted British growers, we know exactly what goes into every carton. That control is central to what we do and helps us deliver the quality and consistency our customers know and love.” The packaging refresh across the line reflects this focus on transparency and British provenance, featuring a new strapline: ‘Delicious oats. Made simply.’ PureOaty Coconut Oat Drink is now available via Amazon and the brand’s website, sold in cases of six for £12.30. The rest of the range is also available at additional locations including Morrisons retail stores and foodservice partners.

Agri-tech start-up AgroNetica has announced plans to advance toward commercial deployment of a transgene-free, gene-edited cacao with improved disease resistance, aiming to tackle one of the cocoa supply chain’s biggest challenges. AgroNetica is a US-based subsidiary of BetterSeeds, an agri-tech company headquartered in Israel. It was established based on BetterSeeds’ second-generation gene editing platform, adapting the technology to cacao specifically. According to the company, its gene-edited cacao has improved resistance to Phytophthora, the pathogen responsible for black pod disease. Its work builds on research conducted by scientists in Penn State University’s Department of Plant Science. In controlled disease assays, the transgene-free edited cacao plants reportedly showed approximately 42% less disease damage following Phytophthora infection. The edited trait was successfully transmitted to the next generation, paving the way for multiplication and commercial planting material, AgroNetica highlighted. Climate change and disease have put significant pressure on the chocolate industry. African cacao-producing countries, which account for more than 60% of the global cacao supply, expect a major production decline through 2027. Experts have cited the impact of the strengthening El Niño weather event, which occurs due to warming ocean temperatures in the central and eastern Pacific, as well as disease risk. With cocoa prices remaining well above pre-crisis levels, AgroNetica noted the chocolate industry’s need for cacao genetics capable of maintaining yields under harsher growing conditions. Ido Margalit, CEO of BetterSeeds and AgroNetica, said: “The cocoa industry does not only have a supply problem – it has a plant problem”. “Disease, heat and drought all begin at the farm. Our objective is to use gene editing to build cacao trees that can perform better under the conditions growers are facing today and will face in the years ahead.” BetterSeeds has already developed, patented and implemented its second-generation technologies and trait solutions in other crops. Relevant existing capabilities include heat and drought tolerance, improved yield and agronomic performance, accelerated maturation, plant architecture and synchronised pod formation for more efficient and mechanised harvesting. Additionally, ArgoNetica is planning more cacao-specific traits, including reduced heavy metal uptake and caffeine-free varieties. Conventional breeding can require decades to introduce and validate new traits, as cacao trees take years to mature. By combining an advanced disease-resistant cacao line with BetterSeeds’ technologies, AgroNetica believes it can substantially shorten the timeline. Field validation, multiplication and commercial development are the immediate focus, with commercial stages targeted during 2027. Notably, AgroNetica also aims for improved economics and ethics of cacao production – which is linked to sustainability and social responsibility challenges around deforestation and child labour. When disease, drought and heat reduce yields, farmers face less pressure to produce more from additional land. More productive and resilient cacao trees can help growers produce more from land already under cultivation and reduce the economic pressure to expand into new forests, the company noted. This is particularly relevant as the EU Deforestation Regulation begins applying to large and medium operators on 30 December 2026, with cocoa that enters the EU subject to deforestation-free requirements. Additionally, healthier trees, lower crop losses, stronger yields and more efficient harvesting can improve farm productivity and income. AgroNetica hopes this will contribute toward addressing some of the economic pressures that lead to the use of child labour in cacao-growing communities. In June 2026, the EU adopted a new framework for plants developed using new genomic techniques, such as gene editing. AgroNetica believes that evolving regulatory approaches in Europe and other markets will support gene-edited cacao in moving from research into real agricultural use. The company is pursuing collaborations and joint ventures with chocolate manufacturers, processors, growers and other stakeholders across the cacao value chain. Margalit commented: “The industry has made enormous progress in tracing and measuring the sustainability and ethical challenges around cacao. We believe the next step is to improve the plant itself - so growers can ethically produce more reliably, on existing land, with fewer losses and a stronger economic foundation.”

Swiss food-tech start-up Planted Foods has announced the launch of two new meat alternative innovations, made using its proprietary fermentation platform. The new mince-like Planted.Hack product brings the brand’s fermented Planted.Steak tech to what it describes as a ‘everyday kitchen all-rounder,’ suitable for use across classic mince meal favourites like bolognese, chilli sin carne and lasagne. © Planted Like the rest of the products in Planted’s range, the new Planted.Hack contains no artificial flavours or additives, addressing demand for clean-label options in the plant-based protein category. Planted.Hack comes in 320g four-portion packs, with each sharing pack containing 58g of protein. It launches at retailers Rewe, Edeka, Familia Nordost, V-Markt and Wasgau in Gemany, as well as at selected Coop stores in Switzerland, and Spar and Gurkerl in Austria. Meanwhile, in Switzerland only, the brand has introduced Planted.Filetstreifen Asia-Style – a steak strip-style format described as ‘juicy and tender’ with a sweet and savoury, teriyaki-inspired marinade. The strips are designed for convenience, suitable for dishes such as stir-fries, noodles and rice bowls, and ready within minutes. © Planted The Asia-Style strips are launching in selected Swiss Coop stores. Top image: © Planted

Belgian precision fermentation start-up Those Vegan Cowboys has secured over €1.2m in subsidy through the EU-backed OPZuid programme, together with partners Interfood, HAS Green Academy and XXL Nutrition, aiming to accelerate animal-free casein in sports nutrition applications. The project brings together protein production, nutritional research and consumer insight, aiming to pave the way for new protein-rich products in the active nutrition market. The subsidy comes from the European Regional Development Fund, the Dutch government and the province of North Brabant, via the OPZuid programme. Together with the partners’ own contributions, the total budget comes to approximately €2.58 million. The partners are working on the production and application of precision-fermented casein, studying how it behaves in food products and developing prototypes for the spots nutrition industry. Consumer research will also be carried out, exploring what consumers expect from these products and which applications are most promising. Those Vegan Cowboys is contributing its casein production and scale-up capabilities, while Interfood brings knowledge of dairy proteins and product development, and insights from international nutrition markets. HAS Green Academy contributes practice-based research and knowledge sharing, and XXL Nutrition brings sports nutrition expertise and direct consumer insight. Casein is a protein naturally found in milk and widely used in food applications. Those Vegan Cowboys’ precision fermentation platform enables the high-quality protein to be produced using microorganisms, eliminating the need for animal input. According to Those Vegan Cowboys, its microbes can produce casein five times more efficiently than a traditional dairy cow. It uses its stainless steel ‘cow’ fermenter to produce the ingredient for 24 hours a day, year-round. Hille Van der Kaa, CEO of Those Vegan Cowboys, said: “The next step is translating that protein into products people actually want to use: nutritious, tasty and affordable”. She added: “In this consortium we're bringing together the knowledge to take that step. In doing so, we're also building a new source of protein for a world where food security matters more every day." The project comes as the traditional dairy protein market faces supply chain shortages and surging ingredient prices, driven by the sharp increase in demand for high-protein food and beverage products aligning with global functionality and wellness trends. “Global demand for protein is growing faster than supply,” commented Wouter Berendsen, global F&B director at Interfood. “That's why we're proud to be part of this consortium, which is working on the capabilities that will be needed in the future. From our R&D department, we're looking forward to connecting market insights with science.” The initiative – named ‘Pioneer, Pilot, Powerhouse - Brabant Breaking New Ground in Precision Fermentation’ – strengthens collaboration between companies and researchers in North Brabant. This includes a proving ground at Interfood, where the partners will combine their knowledge of precision fermentation and product development. Precision fermentation, a process that closely resembles beer brewing, has been used in the food industry for decades – most rennet used in cheese sold across supermarkets is already microbially-derived. However, its use to create animal-free casein and whey for food and beverage product applications has become a promising area of focus for the alternative protein industry in recent years, responding to demand for a more diversified protein supply, high-value nutrition ingredients, and ingredients that are independent of animal agriculture – addressing consumer concerns around environmental sustainability and animal welfare. Top image: © Those Vegan Cowboys

UK veg-forward food brand Gosh! has expanded its Super Plants range with the launch of two new Super Burgers: Thai-inspired Broccoli and Red Pepper with Ginger and Lemongrass, and Middle Eastern-inspired Three Bean with Lemon & Garlic. The Thai-inspired burgers contain 18 different plant varieties and 8.6g of fibre per serving, while the Middle Eastern-inspired burgers contain 16 plant varieties and 10g of fibre per serving. Gosh!’s latest launch marks the first burger-format product to debut in the Super Plants range. The brand said its new burgers respond to data showing 71% of consumers are concerned about the health impact of ultra-processed foods. Gosh! aimed to address these concerns with burgers made from natural and minimally processed whole-food ingredients. Naturally high in plant-based protein and fibre, the products also aim to address the UK’s ‘fibre gap,’ with research suggesting 96% of consumers are not eating the recommended 30g of fibre per day. They contain the greatest plant diversity of any Gosh! product yet, with awareness of plant diversity’s contribution to a healthy gut and immune system having grown significantly in recent years. The brand partnered with registered nutritionist Becca Meadows to develop the range. Commenting on the burgers’ formulation, Meadows said: “When we developed the Super Burgers, it was important to look beyond individual nutrients like protein or fibre. Balanced nutrition is about getting a range of nutrients from real food, and these burgers deliver meaningful amounts of fibre and plant-based protein alongside an incredible diversity of whole plant ingredients.” Caroline Hughes, marketing director at Gosh!, added: “Consumers today are driven by more than just taste, they're looking for food that delivers real value to their health and wellbeing”. “Following the success of our Super Plants Sausages, we're bringing that same mindset to our new Super Plants Burgers, creating something that helps people feel their best without compromising on flavour.” The new burgers have launched in Tesco stores nationwide and online now, priced at an RRP of £3.25 per two-burger pack.

Scientific risk assessment specialist SciPinion has launched an AI-led solution that aims to give food-tech start-ups a faster path to market for their ingredients in the US, ahead of proposed changes to the Generally Recognized as Safe (GRAS) approval process. The platform features a set of tools that pair AI-assisted software with a menu of professional services to measure and document how closely a candidate food ingredient matches a substance that is already approved through the US Food and Drug Administration (FDA)’s GRAS process. GRAS status enables an ingredient to launch without full pre-market approval. A proposed FDA rule would change the process from voluntary to mandatory – food-tech start-ups, such as those developing alternative protein ingredients, would no longer be able to self-affirm GRAS status, with only narrow exemptions applying to ingredients shown to be the same as one the FDA has already reviewed with no questions. SciBridge has been developed to fast-track the process for food businesses. According to SciPinion, its tool can turn months of manual comparison work into a documented similarity report within minutes. SciPinion said that potentially tens of thousands of ‘substitutional’ ingredients, cases where multiple manufacturers rely on the same single precedent notice, are currently uncounted in any public data. “The FDA has acknowledged its own strain here, and the agency's proposed rule specifically asks for comment on ways to make it easier for notifiers to draw on data from already-submitted GRAS notices, which is exactly what SciBridge is built to do,” said Vanessa Feher Castagna, director of food safety and claims at SciPinion. “The FDA has never defined how to show similarity, which is understandable, because two food substances are never identical the way two generic drugs are. What companies need, and what FDA is asking for, is a standard, documented method, applied the same way every time.” The platform includes three tools, built from the FDA’s GRAS Notice inventory: Browse, a synced and structured index of FDA’s GRAS Notice database with a compare tool; Screen, a rapid similarity check that ranks a new substance against precedent notices; and Bridge, a field-by-field substantial similarity evaluation against up to three comparators, with a downloadable report and full audit trail. The AI-assisted process also includes human expert review, the company emphasised, adding that the program was built with data security as a core requirement to ensure the safety of confidential ingredient data submitted for review. The tools were shaped with nearly a year of quality control and prompt refinement before launch, with direct feedback and evaluation from the FDA also incorporated into this process, SciPinion confirmed – though it said this does not represent the FDA’s endorsement or use of the software. The platform is designed for both ingredient and finished-product manufacturers and distributors, and can also be used by regulatory consultants, law firms and trade associations. Aletta Schnitzler, chief scientific officer at animal-free lactoferrin start-up TurtleTree, said: “At the time when we achieved GRAS for our recombinant bovine lactoferrin, there was no template for proving substantial similarity to an existing ingredient”. “Our teams never lacked data. The entire GRAS record is public. What the industry lacked was a structured way to navigate the key information in the regulatory data. SciBridge is the only tool I've seen that uses the FDA record as the template itself.” Dennis Keefe, former director of office of food additive safety at the FDA, commented: “FDA’s food ingredient programmes, including the GRAS review staff, are severely resource constrained, and the proposed rule, if finalised, will only exacerbate the current review bottlenecks”. He added: “A streamlined, systematic, structured data review process is a clear value add for industry to help organise their data in such a way to make it easier for bridging evaluations and enhancing FDA to further its public health protection mission.”

UK free-from bakery brand Lazy Day has added two new offerings to its portfolio this autumn, Cornflake & Honeycomb Tiffin and Chocolate & Vanilla Cake Bars. The launches follow the brand’s recent Caramel Blondie and Choca Mocha Squares debut earlier this year, bringing up its innovation pipeline to four launches within five months. The new SKUs highlight Lazy Day’s focus on expanding the free-from category with greater choice and flavour innovation. Both new offerings are hand-baked in Lazy Day’s gluten-free, egg-free, milk-free and vegan bakery in Scotland. The Cornflake & Honeycomb Tiffin combines Belgian dark chocolate tiffin with biscuit and honeycomb pieces, topped with a layer of caramel-coated cornflakes. Meanwhile, the Chocolate & Vanilla Cake Bars build on the brand’s existing cake bar offering, which includes its established Belgian Chocolate Cake Bars. Each bar features chocolate sponge layered with vanilla flavour frosting, covered with a Belgian dark chocolate coating. The brand noted the growth of both complex, contrasting textured products in bakery and broader food and beverage categories, with cornflake bakes identified as a key bakery trend on social media in 2026. The new products also tap into the rise of nostalgic flavour innovation in F&B, with cornflake bakes and cake bars both being familiar childhood favourites for many UK consumers. Sally Beattie, co-founder of Lazy Day, said that the free-from category has changed significantly since the brand’s inception two decades ago. “Shoppers quite rightly expect much more from the category today, and those expectations continue to inspire us when we’re developing new products,” she said. “We want to make products that people genuinely look forward to eating and can enjoy with their friends and family, regardless of dietary requirements. Having four new products launch within five months feels like a really positive step forward in continuing that.” The Cornflake & Honeycomb Tiffin is now available from Morrisons stores at an RRP of £2.80, while the Chocolate & Vanilla Cake Bars are launching in Tesco stores from 12 October at an RRP of £3.75.

German biotech company MicroHarvest has announced changes to its leadership team as the company prepares for its next phase of growth. Co-founders Katelijne Bekers and Jonathan Roberz will jointly serve as co-CEOs, which Bekers leading commercial expansion and Roberz the strategic direction and European scale-up. Luísa Cruz, the company’s third co-founder, remains chief technology officer, leading technology development and continuing to shape the company’s strategic direction alongside Bekers and Roberz. Meanwhile, Jan-Philipp Birke, previously head of operations, has been appointed chief operating officer, while Justus Reich, previously head of finance, has been appointed chief financial officer. The company, based in Hamburg, uses biomass fermentation to produce protein from regional agri-food side streams within 24 hours. Its ingredients are already approved in the EU for aquaculture and pet food applications, with the company planning to extend to food-standard certification later, once appropriate Novel Food approvals are secured. The new leadership structure aims to create a more clear division of responsibilities, with Bekers focusing on opening new markets and regions, and Roberz building the European base to turn demand into reliable supply. This includes the company’s new manufacturing plant in Leuna, Germany, due for completion by the end of next year. Bekers commented: “MicroHarvest has reached the point where initial product launches are turning into repeat demand. Our priority now is on meeting it in more markets.” “Scaling our production foundation and expanding strategically at the same time is exactly what this moment requires. This structure is how we do both.”

UK plant-based food brand Bosh! has launched a new range of grain bowls into Tesco stores nationwide, designed to provide convenient and flavourful meals packed with healthy plant ingredients. The bowls are described as light but nutrient-dense, and are available now in three global-inspired variants: Korean Firecracker Grains, Mediterranean Orzo & Beans, and Thai Sweet Potato Grains. Each 300g bowl offers a source of protein and fibre, and contain 9-17 different plant varieties, as well as essential nutrients such as niacin and zinc. Founders Henry Firth and Ian Theasby – who have built a strong following for the Bosh! brand in the UK’s plant-based food sector through their series of plant-based cookbooks and 3.5 million-strong social media audience – commented: “We have always wanted for Bosh! to be a business with customers at the heart of everything we do. Quite simply, that was the inspiration for this latest range. We listened to what our customers want: plant-based, full of flavour, nutritionally dense, convenient meals.” The Bosh! brand entered the retail space last year with a range of ready meal products in Tesco, followed by an expansion into seasonings in December 2025. The brand has continued its partnership with the retailer through this latest listing, with the new grain bowls now available at an RRP of £4.75 per 300g pack.

A new report from the EIT Food Consumer Observatory, published today (28 September 2026) in line with the International Day for Universal Access to Information, highlights how European consumers are becoming more confident in their food choices despite scepticism about the information available to them. While Europeans have more food information available than ever before, the report says that deciding who and what to believe remains difficult. The report, co-funded by the European Union and titled ‘Who do consumers believe?,’ is based on responses from around 20,000 consumers across 18 European countries. It explores how Europeans feel about their own food choices, what they believe they know about healthy and sustainable diets, their ability to identify reliable information, and which sources they trust. Its findings suggested a growing gap between consumer confidence in making the right choices, and in the information available. The share of Europeans who felt able to make good food choices increased from 60% in 2024 to 66% in 2025, but fewer than half said they consider food information reliable. 53% said they know where to find sources they trust, suggesting consumer confidence in being able to identify reliable sources. Health was an area respondents said they felt more confident navigating than sustainability. Nearly three-quarters (72%) said they feel their knowledge of healthy diets is sufficient, and 62% said they can judge how healthy a food is. Sustainability paints a different picture, with those figures falling to 52% and 47% respectively. The findings also showed confidence varied by age. Consumers aged 55 and above were most confident in their food choices, with 70% feeling positive about the choices they make, compared with 62% under 35. However, older consumers said they felt less confident about sustainability specifically. Fewer than half of those aged 55 and over said they feel sufficiently knowledgeable about food sustainability. Among consumers with low trust, only 37% feel able to determine the sustainability of food, compared with 65% among consumers with higher trust. This suggests access to information alone may not be enough if consumer confidence in the source is low. Farmers were identified as the most trusted actors across the food chain overall, but trust in them still fell from 49% in 2024 to 64% in 2025. Meanwhile, trust in manufacturers declined from 41% to 39%. Fewer than one-third of consumers said they consider retailers, public authorities, restaurants and caterers reliable sources of food guidance. Consumers placed greater confidence in doctors, health practitioners, scientists and academics – but the report found trust in these sources is also declining. Meanwhile, traditional and online media face greater scepticism, and online influencers were said to be among the least trusted sources. Klaus G Grunert, professor of marketing at Aarhus University and lead of the EIT Food Consumer Observatory, said: “Consumers do not appear to be asking simply for more information. They need information they can understand, assess and trust.” He added: “The findings show that confidence in our own choices can grow even while confidence in the information environment remains fragile – addressing these gaps will require clearer, evidence-based and coordinated communication on food, particularly around sustainability, where consumers report the greatest uncertainty”.

US plant-based brand Ripple Foods has launched Ripple Toddler Plant-Based Milk, a new shelf-stable milk substitute created for children aged 12-36 months. The vegan-friendly beverage contains 8g of pea protein per 8 fl oz carton, in addition to key nutrients including DHA omega-3s, choline and calcium. Prebiotic fibre is also included to support digestion, and the product is made without the top nine allergens in the US including soya, lactose and gluten. Ripple Foods, based in California, said the drink can offer parents a convenient new option for growing toddlers that can be consumed at home or on-the-go. It has launched in both Original and Unsweetened Original varieties, available in four-packs exclusively in the baby aisle at Walmart stores nationwide. The formulation was designed to ease the demanding transition into toddlerhood, while the shelf-stable format aims to make it easier and more accessible for families to integrate the product into their busy routines. Becky O’Grady, CEO of Ripple Foods, said: “We've seen how strongly Ripple Kids resonates with families looking for protein-forward, allergen-friendly nutrition”. “Ripple Toddler allows us to support families even earlier, with nutrition designed for this important stage and a shelf-stable format that can go wherever their day takes them.”

UK dairy-free cheese brand Honestly Tasty has added a new Alpine Smoked product to its core range, available now ahead of the festive season. While the brand’s founder, Mike Moore, noted that launches this time of year would usually be held back for Christmas, the brand chose to introduce the NPD early for 2026. Moore revealed that “once recipe development was underway, it didn’t take long to decide this was more than a seasonal special”. The new cheese is a semi-firm, smoked offering styled on the mountain cheeses of the Alps. It is described as smoky, sweet and nutty, with a firm yet buttery texture that holds a clean slice, and is made from plant-based ingredients including maize, potato starch and tapioca. The product is designed for crackers, sandwiches and cheeseboards, and will be available as part of this year’s festive hampers from the brand. It is also available individually online and as part of a new five-cheese box, The House Cheeseboard. Founder Moore added: “It's our first cheese of this kind for the main collection, and we're really excited about it”. The brand said early feedback was positive, with the cheese described as offering a texture similar to dairy milk cheese and a “strong but not extreme” smoked flavour that is “rare” in vegan cheeses. Alpine Smoked is now available at an RRP of £6.89 for the individual cheese.