A new peer-reviewed study models leaf protein concentrate biorefineries as viable global food infrastructure: affordable to build, fast to scale and capable of sustaining protein supply even under extreme agricultural disruption. Ross Milne, CEO of Leaft Foods, and Juan García Martínez, research manager at Alliance to Feed the Earth in Disasters (ALLFED), examine what the findings mean for the protein industry today. Ross Milne The global protein supply faces structural pressure from multiple directions at the same time, with population growth, shifting dietary patterns and mounting constraints on conventional agriculture creating a gap between what current production systems can reliably deliver and what the world will need. A 10% loss in global food production in a given year is, according to recent modelling, almost certain to happen this century. Meanwhile, the food industry has absorbed hard lessons from recent years: supply chains that look robust under normal conditions can prove brittle under duress. Against this backdrop, new peer-reviewed research published in the journal Sustainable Production and Consumption offers a rigorous assessment of an underexplored solution: integrated biorefineries producing leaf protein concentrate (LPC) and other foods, such as sugar or single-cell protein from legume biomass. The findings carry implications that extend well beyond the catastrophe-preparedness context in which the research was framed. Juan García Martínez What the research asked and what it found The paper models the potential and cost of integrated biorefineries producing LPC, lignocellulosic sugar, and single-cell protein from green biomass, positioning these as sustainable alternatives to conventional protein and sugar sources capable of remarkable global production at scale. The headline findings are striking. LPC factories alone could fulfil global protein needs within two years of rapid deployment, while an LPC and sugar combination could fulfil around 5% of global caloric requirements within the first year. Combining LPC with single-cell protein production from processing co-products enables food protein per hectare yields higher than any conventional food crop. Researchers found that on well-managed land, alfalfa processed via LPC and microbial protein yields up to 4 tonnes of protein produced per hectare per year, surpassing even world record soybean protein yields (approximately 2 tonnes of protein per hectare per year). This is sustainable because it eases pressure on land, water, fertiliser and pesticide use, and frees land for nature. With the right system design, LPC shows 57-85% lower emissions, 54-88% lower ocean acidification, and 74-89% lower eutrophication than soybean meal. The economics of this proposal are equally notable. LPC can be produced at scale for $0.67-1.83 per kg dry matter, and when combined with lignocellulosic sugar production, takes around $2 per kg to produce approximately a kilogram of each, with considerable variation depending on LPC yield and the cost of biomass. In catastrophe-response conditions, the estimated retail cost to consumers for fulfilling daily caloric requirements is affordable compared to alternatives, at approximately $1-2 per person per day. The research also models how rapidly LPC biorefineries could be built at scale. The construction time for a reference-size LPC and sugar biorefinery is estimated at 86-90 weeks under standard construction, and 28-29 weeks using 24/7 construction methods. Compared to other resilient food production technologies, LPC and LPC plus sugar biorefineries are cost-efficient and quick to ramp up, though their dependence on adequate climatic conditions makes them more vulnerable to shocks than options using non-plant feedstocks, such as single-cell proteins from gas fermentation. On the feedstock side, crop modelling of global grasslands under baseline and nuclear wartime conditions found that global grasslands could provide enough legume biomass for LPC production even in worst-case scenarios, given adequate management, with current climate conditions yielding approximately 22 billion tonnes of dry legume biomass annually across global pasture areas. What the modelling does not capture, by design, is the ingredient quality dimension. That is, the question of not just how much protein can be extracted from green leaves, but how well its functional properties can be preserved in the process, and that's where commercial development and crisis-response modelling part ways. Why alfalfa and why now The research focuses on perennial legumes, particularly alfalfa and red clover, because they are much easier to obtain at scale with a stable high yield per hectare, have better protein quality, and provide multiple harvests per year while requiring no nitrogen fertiliser, thanks to natural nitrogen fixation. This aligns with Leaft's operational experience in Canterbury, New Zealand, where alfalfa has proven to be the optimal feedstock for Rubisco protein extraction. Alfalfa is one of the most widely cultivated crops on Earth, with established agronomy and deep integration into existing farming systems. What has historically been missing is not the crop, it is the extraction technology. Rubisco, the enzyme protein that drives photosynthesis and constitutes the primary protein fraction in alfalfa, presents a well-documented extraction paradox: previous methods consistently destroyed the structural properties that make it functionally valuable. Leaft's breakthrough was developing a gentle, food-safe process that preserves both the protein's nutritional integrity and its functional performance –properties that translate directly into food manufacturing applications, including emulsifying, foaming, gelling and dissolving. The ALLFED paper acknowledges that taste and consumer acceptability remain open questions for LPC at scale, noting that the characteristically bitter or grassy flavour of unrefined leaf protein could be a barrier to adoption. It also cites Leaft's work as directly relevant to solving this, as the company is commercialising a green protein product (Leaft Blade) that is finding acceptance with consumers excited about the nutrition-first positioning. It is a meaningful data point for the broader field, given the early stage of consumer LPC development. The nutritional case for alfalfa LPC is also well-supported. Alfalfa LPC is naturally high in many nutrients of concern in disaster scenarios, including vitamin A, vitamin K, calcium and iron, with some LPC products also reporting significant vitamin B12. For food manufacturers, this micronutrient density adds functional value beyond the protein content itself. Infrastructure implications for food manufacturers The ALLFED paper's biorefinery model has direct relevance for how food and beverage manufacturers think about ingredient supply resilience. Biorefineries have been proposed as a means of improving food security and sustainability by reducing dependence on soy imports, and combining protein extraction with sugar recovery maximises product yield per unit of biomass processed, while helping improve economics by diversifying revenue streams and increasing capital efficiency. The multi-output model that makes LPC biorefineries compelling at global scale in the ALLFED analysis is the same model underpinning commercial viability at a regional scale today. The paper also highlights a promising near-term opportunity: repurposing pulp and paper mills and similar infrastructure is a promising way to reduce capital costs for biorefineries, with modelling showing the approach could reduce CAPEX for the sugar section of a combined facility significantly. For food manufacturers or investors evaluating entry points into the leaf protein supply chain, existing industrial infrastructure is a material consideration. A category coming of age The last decade has seen a considerable increase in companies exploring LPC to produce protein-rich foods, and the research base has grown alongside commercial activity. The ALLFED paper represents one of the most comprehensive techno-economic assessments of LPC biorefineries to date, treating leaf protein not as a speculative future ingredient but as a technically characterised, economically modellable production system. Leaf-based protein is now a category with growing commercial infrastructure, independent life cycle assessment data, and as this research demonstrates, peer-reviewed modelling of its role in the global protein system. The research now suggests that green leaves can supply the world with protein. The question, now, is how quickly the industry can build the infrastructure to make that supply routine.

The heavily debated restrictions on the use of meat-related words in the labelling of plant-based products in the European Union are once again under the spotlight, as several MEPs are seeking to widen the scope of previously agreed upon terms. The EU approved a package of reforms in June, restricting plant-based food producers from using a range of meat-related terms including ‘steak,’ ‘bacon,’ ‘chicken,’ ‘pork’ and ‘lamb’. The restrictions apply to plant-based meat alternatives, as well as cell-cultivated and hybrid products, that are sold in the EU market. Led by MEP Céline Imart, the restrictions seek to protect livestock farmers and prevent consumer confusion, with supporters arguing that labelling plant-based products with meat-related terms is misleading to shoppers. However, critics of the ban have strongly opposed this, with many food businesses and food industry associations emphasising that existing regulation is sufficient, and citing research studies suggesting that consumers are aware of what they are buying. Now, amendments to the previously agreed restrictions have been put forward by a number of MEPs, including Imart, seeking to restrict further, more generic words not included in the original ban. These include ‘burger,’ ‘sausage,’ ‘meatball’ and ‘nugget’ among others, as well as more specific terms such as ‘black pudding’ and ‘pastrami’. “An avoidable burden” The NoConfusion coalition, comprising more than 600 companies, investors, retailers and other organisations, is petitioning against an extension of the restrictions. In an open letter sent to Manfred Weber, president and chair of the Group of the European People’s Party, the coalition described the omission of words like ‘burger’ and ‘sausage’ from the ban as a “hard-won compromise” that “settled the question”. It argued that tabling the restrictions for the third time in six years is a waste of valuable political capital and energy at a time when Europe faces “war on its borders, energy insecurity, strained transatlantic relations, a cost-of-living crisis and an openly acknowledged competitiveness gap with the US and China.” Germany's Federal Association for Alternative Protein Sources (BALPro) projects the cost of the restrictions already adopted to be around €250 million for the German industry alone, in repackaging, rebranding and lost sales. “Mandating new terminology, re-translating it across 24 official languages and re-auditing labels and marketing across the single market is exactly the kind of avoidable burden your simplification agenda is meant to remove,” the open letter states, requesting that Weber takes direct measures to oppose the extension. “Fight to protect livestock heritage” Meanwhile, The European Livestock Voice, a multi-stakeholder association comprising various organisations across the animal agriculture value chain, has vocalised its support for broader restrictions that encompass ‘format-related’ and generic terms like ‘sausage’ in addition to species-related or specific anatomical terms like ‘chicken,’ ‘pork’ and ‘bacon’. Following the EU parliament’s previous vote to implement the restrictions in October last year, prior to further negotiations with the European Commission and Council, it said the debate was “far from over,” adding that there is “still a fight to protect livestock heritage and consumers from misleading labels that can deceive them into thinking these imitations are equivalent substitutes for meat and animal products”. Whether consumers are confused has been a particular point of contention, with people and organisations on both sides of the debate putting forward research backing up their views. In 2024, a study undertaken by market consultancy Ivox in Belgium found that 92.7% of consumers had never bought plant-based meat alternative products accidentally, instead doing so intentionally for health, taste, environmental or ethical reasons. However, a 2023 study from the UK’s Agriculture and Horticulture Development Board (AHDB)’s retail and consumer insight team, with consultancy The Smithfield Collective, found that 50% of shoppers agreed meat-free products should not use words like ‘steak’ or ‘bacon’ and 47% disagreed with the use of ‘sausage’ and ‘burger,’ while shopping bays where meat and meat-free products are mixed together were seen as ‘potentially confusing’ by 52% of consumers. The debate continues The reopening of the negotiations will see a fresh vote taking place next year, continuing a longstanding debate over plant-based meat alternative labelling that has been underway in the EU for around seven years. In 2024, the European Court of Justice (ECJ) blocked previous proposals in France to ban meat-related words in labelling plant-based foods, ruling that EU law already provides sufficient rules to protect consumers. This earlier decree was consulted on with the CJEU after France’s Council of State expressed concerns that it could cause ‘serious and immediate’ harm to manufacturers selling plant-based protein products in France. The two decrees were officially annulled by the Council of State in January 2025. Despite this, the topic has been repeatedly reintroduced, with further proposals seeking to put similar restrictions in place as those placed on plant-based dairy products – which are prohibited from using terms like ‘milk,’ ‘cheese’ and ‘yogurt’ in the EU and UK. Oatly, a leader in the milk alternatives category, found itself in a five-year legal battle after using the marketing slogan ‘Post Milk Generation’ on the labels of its food and beverage products, with the UK Court of Appeal ruling that the brand can not use the phrase due to the inclusion of the word ‘milk,’ despite the word not being used to describe the product itself. These developments highlight the significance of the ongoing labelling debates, with substantial implications for plant-based food and beverage producers selling their products across EU member states and beyond. Treading carefully to ensure compliance – while considering how to market their products so that consumers are aware of their intended applications without being able to rely on familiar terminology – will be an important consideration as legislation evolves.

New analysis of Net Zero Insights figures from the Good Food Institute (GFI) shows that European alternative protein companies raised €236 million in private investment in the first six months of 2026. The growth, a 56% increase on the same period last year, was led by fermentation companies. Many of these also received grant funding, which GFI noted can boost investor confidence. However, plant-based companies specifically saw a decline in private investment, with many companies entering the challenging scale-up phase – but the second half of 2025 was particularly strong for this sub-category, GFI acknowledged. Cultivated meat investment grew slightly, but remained below its 2023 peak. European start-ups raised more than three-quarters of the sector’s global total, according to the figures. However, global funding dropped from €341 million in the first half of 2025 to €306 million in the same period this year. The number of deals also halved over the same period, with GFI highlighting that ‘increasingly selective’ investors are backing fewer companies. Recommendations put forward by GFI, alongside Invest-NL and Invest International, include mixing different types of funding – such as grants, loans and equity – to spread the risk of scaling up across a broader investor group. Additionally, it highlights the potential of using public funding more strategically, supporting private investment and giving investors more confidence. Fermentation companies’ success in raising grant funding shows what could be possible, GFI points out. European companies working on plant-based meat and dairy raised €18 million, plummeting from €61 million invested during the same period last year. Consolidation has been a key theme, with smaller businesses being acquired by major players or merging together to cut costs. Dairy giants have been increasingly broadening their portfolios by acquiring plant-based brands with functional and wellness positioning. Notable deals in the first half of 2026 include Danone’s €1 billion acquisition of British functional plant-based nutrition brand Huel, and Müller’s acquisition of German alt-dairy producer Berief. GFI noted that some businesses in the plant-based space are struggling to secure funding to move from pilot plant to industrial scale, with support to fill the infrastructure gap through new financing mechanisms recognised as a pressing priority across the continent. Precision fermentation companies raised €100 million in the first half of 2026 – more than the €97 million they received through the whole of 2025, a notable achievement. Meanwhile, biomass fermentation companies raised €99 million – more than the €61 million raised last year. Investments where characterised by fewer, larger deals, such as French precision fermentation start-up Verley’s €25 million funding raise, and Dutch biomass fermentation start-up The Protein Brewery’s €18 million. Fermentation start-ups secured €67 million in grants, a significant increase from the €455 million in grant funding raised by European alt-protein companies across all sub-categories combined in the same period last year. Public investments and government loans were combined with private finance in some cases. For example, Solar Foods received a €78 million funding package from Business Finland, including a €40 million grant and a €38 million loan, to commercialise its fermentation-made Solein protein. Elsewhere, the European Innovation Council Accelerator Programme provided €12.5 million, combining a €2.5 million grant with €10 million equity, to support Dutch company Vivici in scaling its precision-fermented dairy proteins. A Europe-wide consortium led by the UK’s Adamo Foods also received a €10 million grant under the EU-funded Circular Bio-Based Europe Joint Undertaking, to scale up Adamo’s fermentation-made steak. GFI emphasised the growing need to diversify our protein supply, as the EU faces heatwaves and drought putting pressure on food production, while global conflicts are continuing to impact supply chains. It has called for an expansion of blended, risk-shared financing to boost the resilience of the broader food system.

Trubar Kids, a US-based plant-based snack bar brand, has introduced a new chocolate banana bread flavour in a collaboration with film producer Illumination, inspired by its Minions film. The chocolate banana bread bar delivers 8g of plant-based protein and 5g of sugar per bar, aiming to bring the indulgent taste of banana bread to a school lunchbox-friendly snacking format. It joins Trubar Kids’ existing line-up of flavours, including Fudge-Tastic Brownie, Iced Oatmeal Blast and Pop Goes Confetti, all of which will feature new Minions packaging as part of the collaboration. Trubar Kids’ bars are all made with 100% plant-based, gluten-free ingredients, and without seed oils or sugar alcohols. The range also contains no peanuts or tree nuts, further catering to free-from demand. The Minions collaboration products will be available at Sprouts, Albertsons and Safeway stores across the US, with further roll-out of the new offering set for Walmart and Whole Foods this autumn.

The Physicians Committee for Responsible Medicine, a non-profit organisation that promotes plant-based approaches to healthcare and nutrition, has filed a lawsuit against the US federal government over its 2025-2030 Dietary Guidelines for Americans. The guidelines drew mixed reactions from across the food industry when they were published on 7 January this year, framed as a significant overhaul of dietary advice and featuring a strong emphasis on minimally processed foods and protein – including animal-sourced varieties including red meat, whole-fat dairy and eggs. The lawsuit, filed with the US District Court for the District of Columbia on 19 August, alleges that a ‘secret panel of food industry insiders’ selected by the US Department of Health and Human Services (HHS) and the US Department of Agriculture (USDA) ‘illegally influenced’ the recommendations in the guidelines. The Physicians Committee’s president, Neal D Barnard, claims that the guidelines were “ghost written” by consultants with financial ties to the meat, dairy and low-carb diet industries. The Dietary Guidelines are issued every five years by HHS and USDA, following a Federal Advisory Committee Act in establishing a Dietary Guidelines Advisory Committee (DGAC) to write a scientific report that serves as their foundation. In its lawsuit, the Physicians Committee accuses HHS and USDA of ‘disregarding’ federal law through a ‘procedural bait and switch,’ replacing earlier recommendations of the DGAC – which, it pointed out, included prioritising more plant-based meals, plant proteins, and water rather than milk – with recommendations it says were ‘hastily assembled’ without oversight or input from the public. According to the complaint, eight of the nine members of the ‘secret panel’ had conflicts of interest, including ties to the National Cattlemen’s Beef Association, the National Dairy Council, the American Egg Board and the National Pork Board. The complaint argues that the Guidelines ‘pose dangers’ to children, whose school food programmes must adhere to them; as well as to individuals with medical conditions and those at risk of diet-related diseases, who may consume more ‘fatty, high-cholesterol products of industries with which the authors are affiliated’. The panel took ‘only three months to produce its 90 page report and 418 page appendix,’ the lawsuit adds. It asks the court to order HHS and USDA to withdraw the guidelines and prohibit their use in any future agency decisions while the agencies develop new Dietary Guidelines in compliance with the FACA. The Dietary Guidelines call on US consumers to ‘eat more real food,’ attributing the rise in chronic disease across America to diets that have become ‘highly reliant’ on highly processed packaged foods, paired with sedentary lifestyles. Led by Robert F. Kennedy Jr, Secretary of the US HHS, the ‘Make America Healthy Again’ Commission is aiming to realign the nation’s food system to support farmers, ranchers and companies who grow and produce what it calls ‘real food’ – whole foods that are minimally processed, which include vegetables and whole grains as well as animal proteins. FoodBev Media has approached HHS and USDA for comment. HHS declined to comment on the ongoing litigation. At the time of publication, USDA had not yet responded to request for comment.

Maash – a start-up with operations in Belgium and France, focused on developing mycoprotein ingredients for the food industry – has secured a €12.5 million funding package to accelerate its next phase of growth. The company, headquartered in Brussels, said the funding will support the launch of its demonstration plant in Carling-Saint-Avold, France, preparing the company for further scale-up of up to 10,000 tons of annual industrial production. The package includes a €5.85 million equity raise from five new investors – Ambra Capital, InvestPro, BPIFrance Amorçage Industriel, Nordzucker and Tereos. Additionally, BPIFrance has supported with €4.3 million through its Première Usine programme, supported by France 2030, and a €2 million BPIFrance loan through its Prêt d’Amorçage Investissement. Maash acquired the site in Carling-Saint-Avold, previously owned by former French biotechnology firm Metabolic Explorer (Metex), in 2024 after the company went into liquidation. LoCylia is Maash’s fermentation-derived mycoprotein ingredient, made from fungi and offering a high-protein and fibre-rich solution designed for multiple food applications. As a B2B ingredient supplier, Maash said it aims to differentiate itself through ‘industrial discipline, cost competitiveness and close alignment with customer needs’. The company aims to become a European leader in mycoprotein by combining its fermentation expertise with a ‘pragmatic approach focused on competitive capital investment and production costs’. Gaspard Gilbert, co-founder and current managing director at Maash, said: “Acquiring the former Metex site gave us an industrial base. Over the past two years, we have worked to turn that base into a credible and executable project. This financing marks an important step in that journey: we now have the partners, resources and leadership in place to move from preparation to industrial deployment.” In September, Maash also welcomes Samah Garringer to the role of chief executive officer. Her appointment aligns with the company’s shift into a new phase of development as it prioritises delivering the pre-industrial project and building commercial momentum. Garringer brings more than 25 years of international experience spanning food, ingredients, nutrition and industrial scale-up. Her background includes roles at DSM, Avril Group and fellow mycoprotein specialist Enough Foods. As part of the transition, MD Gilbert will take on the role of chief commercial officer, while also serving as acting chief finance officer. He said that Garringer’s appointment gives Maash the “industrial, human and commercial capabilities it needs to scale”. Commenting on her appointment, Garringer said: “I am thrilled to join Maash at this pivotal moment. Together with the team and our new partners, we will deliver the pre-industrial project, accelerate commercial rollout and build a resilient, cost-competitive platform to bring nutritious, sustainable mycoprotein to market at scale.” Top image: © Maash

Estonian biotechnology start-up Äio has teamed up with research organisation TFTAK (Center of Food and Fermentation Technologies) to launch a three-year R&D project focused on microbial oil production. Äio develops fermentation technologies that transform low-value, organic side-streams from the food, agricultural and wood industries into high-value oils and fats with applications across food, cosmetics and other industries. These can provide alternatives to conventional ingredients such as tropical oils and animal fats, reducing dependence on agricultural land, climate conditions and volatile supply chains. The project, DigiFoundry 2.0 – Bioprocess Efficiency Increase via Digitalisation (DF2.0), has received €1.94 million in funding through the Applied Research Programme of the Estonian Business and Innovation Agency (EIS). With a total budget of approximately €2.53 million, the initiative was ranked first among the applications approved in the programme’s 10th funding round. DF2.0 builds on the results of the original DigiFoundry project, an existing collaboration between Äio and TFTAK that ran from 2023 to 2026. The first project focused on creating a prototype platform for automated microbial strain design and establishing a Design-Build-Test-Learn cycle to accelerate the development of microorganisms capable of producing specialised fats through precision fermentation. It also included pilot-scale precision fermentation, sensory analysis and techno-economic assessment of the production process. Äio said DF2.0 goes further by connecting biological development with improved fermentation, automation and digital process control. It aims to establish the technological foundation for efficient, scalable and cost-competitive production of Äio’s microbial oils while reducing development and manufacturing costs and enabling faster new ingredient development. According to Äio, its company data shows that its fermentation process can reduce land use by up to 97% and water consumption by up to 90% compared with conventional production methods. Petri-Jaan Lahtyee, co-founder and COO of Äio and professor at Tallinn University of Technology, said: “Our goal is to make microbial oil production not only sustainable, but also highly efficient and economically competitive at an industrial scale”. “By combining improved fermentation with automation and data-driven process development, we can learn faster, optimise faster and ultimately produce better ingredients with fewer resources.” TFTAK is a privately owned Estonian research organisation focused on accelerating food and biotechnology innovation. It works across bioprocess optimisation, food research, analytics and product development, supporting projects from laboratory research and pilot-scale development through to testing in industrial production. In the original DigiFoundry project, TFTAK contributed to developing the Design-Build-Test-Learn workflow and methods for evaluating microbial products, including sensory analysis and identification of unwanted flavours and aromas. In DF2.0, it will continue contributing its synthetic biology expertise, precision fermentation and bioprocess development to help connect strain engineering with automated and data-driven production. Steven van der Hoek, scientific lead at TFTAK, said: “By integrating synthetic biology, fermentation and digital tools, we can generate much more information from every development cycle and use that knowledge to make the next cycle better. This collaboration allows us to build technologies that are scientifically ambitious but, importantly, designed from the beginning with industrial application in mind.”

Ingredion has appointed Diego Reynoso to the role of chief financial officer, effective from 1 October 2026. Diego Reynoso Reynoso will serve as a member of the executive leadership team and report to Jim Zallie, Ingredion’s chairman, president and CEO. Leading the finance organisation, he will play a key role in advancing the company’s growth strategy, enterprise productivity initiatives, disciplined capital allocation and integration execution, Ingredion said. He joins Ingredion from the Boston Beer Company, where he has served as chief financial officer since September 2023, leading finance, investor relations, IT, M&A and enterprise strategy initiatives. Prior to Boston Beer, Reynoso led financial, commercial and operational businesses at Tyson Foods, Constellation Brands, Beam Suntory, Danone and Procter & Gamble. He holds a Bachelor’s degree in chemical engineering from Universidad Autonoma de Mexico, Mexico City, and an Executive Masters of business administration from Universidad Panamericana, Mexico. Zallie said Reynoso’s experience in major integration and portfolio transformations will be a “great asset” for Ingredion. “His focus on profitable growth and shareholder value creation will be critical as we advance our strategy and drive long-term value for shareholders,” Zallie added. Commenting on his appointment, Reynoso said: “Ingredion has a clear strategy, a strong culture and a tremendous opportunity to accelerate growth as the company continues its transformation journey”. “I am excited to join the team and enhance productivity while delivering on the opportunities ahead through disciplined execution, innovation and a continued focus on creating value for customers and shareholders.”

The Vegan Society has unveiled its new Vegan Trademark logo design, aiming to modernise the widely used vegan certification ahead of upcoming European Union (EU) legislation regarding environmental and sustainability claims. Described by the organisation as ‘bold and contemporary,’ the logo features a series of interconnected ‘V’ shapes, which also resemble ticks, aiming to create a positive visual representation of vegan certification at every stage. The launch comes ahead of the implementation of the EU’s Empowering Consumers for the Green Transition Directive, which comes into effect on 27 September 2026. The Directive introduces new requirements around consumer-facing environmental and sustainability claims, including the use of third-party certification schemes, for products sold in the EU. Self-declared labels for consumer-facing claims that lack an independent certification system will no longer be permitted for any trader selling into the EU as regulation evolves under the new legislation, which seeks to improve accuracy and transparency of claims. This will include generic, vague claims such as ‘eco-friendly’ and ‘carbon-neutral’ without substantial evidence or certification schemes to back them up, aiming to tackle greenwashing in the food and beverage – and wider CPG – industry. Companies selling products in EU member states could face significant fines for non-compliance. “This strengthens the position of established third-party certification schemes such as the Vegan Trademark, which, with more than 73,000 certified products, is the world’s largest independent vegan certification scheme,” said Phaedra Appleton, head of innovation and development at The Vegan Society. “The new design reflects the assurance, credibility and confidence provided by the Vegan Trademark, from the beginning of the certification process through to the final product. It's vegan from start to finish and the inclusion of The Vegan Society's name in the design provides the trust and assurance consumers want when buying vegan products.”

Functionality and ‘flexitarianism’ are driving innovation in plant-based dairy – a category valued at $22.7 billion globally in 2025, led predominantly by the booming milk alternatives segment according to Euromonitor. As the industry works to bolster its resilience in the face of challenges such as labelling legislation and sensory hurdles, The Plant Base takes a deep dive into the current state of the market. Though volume growth in the plant-based dairy sector has slowed in recent years, demand remains strong – particularly within milk alternatives, which have become the most mature segment within the category. Rising adoption of ‘flexitarian’ diets has led to significant market penetration within this subcategory. Analysis of Euromonitor data by the Good Food Institute highlights that the Asia Pacific region was estimated to account for over one-third of plant-based dairy sales in 2025, followed by Europe and North America. Meanwhile, research from ADM’s Global Protein Discovery Report last year found that 78% of global ‘plant-forward’ consumers (defined as flexitarians, vegetarians or vegans) have tried dairy alternatives, and 88% consume them at least weekly. Trial rates were found to be highest in Brazil (85%) and Australia (83%), followed by the US and UK (78%), South Korea (76%) and Germany (68%). Robin Redelin, senior category marketing manager for dairy and plant-based dairy at ADM, said that demand is evolving beyond an “all or nothing” mindset. “Consumers are increasingly flexitarian, seeking both plant- and animal-based proteins, and they’re prioritising higher protein intake,” he told The Plant Base. “Health remains a leading driver, alongside growing expectations for better taste and texture.” Caroline Cotto, director of alt-protein non-profit organisation Nectar, commented: “What we’re seeing in the data is that demand is strongest where products deliver on a familiar use case and a familiar sensory experience. Barista milk, creamers and milk are the clearest examples of that.” “The category is becoming less about novelty and more about everyday replacement, which is where real volume growth comes from.” In comparison to meat alternatives – another plant-based food category that has matured significantly and plateaued after its initial boom around 2020 – Cotto noted that alt-dairy is currently “in a stronger position in terms of purchase intent and sensory progress.” “In our research, plant-based dairy outperformed plant-based meat on purchase intent, and that’s partly because the category has more clearly solved certain everyday occasions, especially beverages and breakfast moments,” she pointed out. “I think the reason is simple: dairy is a more modular system. Consumers can try a plant-based milk in coffee without changing the whole meal, and have easier access to try products at a coffee shop, which makes experimentation easier. Meat alternatives often have to carry more of the culinary and cultural burden of the entire plate, so the sensory bar is even higher. That said, from a market penetration standpoint, our highest performers in both sectors are on pace with one another.” Swedish oat milk brand Oatly, one of the leading milk alternative brands in Europe, has reported growth in the UK from both new shoppers and existing shoppers buying increased quantities. Bryan Carroll, general manager for UK and Ireland, described plant-based milk as the “engine of the category,” accounting for 53% of total plant-based dairy market value. “Plant-based milks tend to be the most widely adopted product within the category and usually act as a first step for consumers entering the plant-based space,” he explained. “From iced drinks to matcha and beyond, we are seeing how new taste experiences, both in and out of homes, are leading to increased demand.” Flavour trends and functionality Trends around indulgence, nostalgia and global influence are shaping flavour innovation and product development in the dairy alternatives category. ADM’s Redelin said: “Classic profiles like vanilla and strawberry continue to resonate, as consumers associate dairy with comfort and familiarity, especially its creamy texture. At the same time, elevated twists on classics like salted caramel and lemon cheesecake flavours are gaining traction, particularly in yogurts and frozen formats.” In cheese, British dairy-free cheese brand Honestly Tasty’s CEO, Mike Moore, noted the demand for authentic fermented flavours. “Consumer palates have been shaped by sourdough, kimchi, kefir and the like, and those expectations are carrying over into plant-based cheese,” he highlighted. “Complexity, depth and provenance are becoming genuine differentiators, and that feels like our territory.” Global flavours have increasingly been garnering attention, with East and Southeast Asian flavours proving popular in the West. Oatly identified this among its recent Future of Taste report, noting the rise of matcha, ube, calamansi, pandan and yuzu. Matcha in particular has exploded in popularity over the last year – Oatly tapped into this rising demand with the UK launch of its Matcha Latte Oat Drink in July 2025, and recently expanded the line to include a Strawberry Matcha Latte variety. Califia Farms also experimented with flavour innovation in this category with its Blueberry Matcha Almond Latte, launched in May 2026, while Sproud and Danone’s Alpro have both entered the RTD matcha category this year with options made from yellow peas and soya-coconut, respectively. Elsewhere, in non-dairy yogurt, ADM’s Redelin said that fruity flavours like raspberry and blueberry, alongside tropical and citrus flavours such as passionfruit, dragon fruit and yuzu, are garnering interest. “These profiles align with consumer perceptions of vitamin C and immune support, reinforcing yogurt’s existing health halo,” he added. Nutrition and functionality are major drivers, with ADM’s research finding that nearly 40% of plant-forward consumers are interested in seeing enhanced health benefits from future plant-based options. High-protein options are dominating, with many consumers prioritising protein consumption across food and beverage more broadly. “The resurgence of high-protein dairy – cottage cheese being the obvious example – has caught consumers’ attention and shone a light on where plant-based cheese currently falls short,” said Honestly Tasty’s Moore. “For some cheeses, we’re actively exploring formulations that bring protein levels up meaningfully without sacrificing the taste and texture…it’s a tricky technical challenge, as higher protein content tends to affect mouthfeel, but we’re making progress and think it’ll prove to be a real area of differentiation for us.” Gut health is also fuelling growing interest in health-led alt-dairy innovations, with an increasing number of gut health claims appearing on shelves – particularly in yogurt and beverages. “This is fuelling demand for pre, pro and postbiotics, as well as dietary fibre,” said ADM’s Redelin. “Globally, 69% of consumers actively seek to increase fibre intake.” The Coconut Collab tapped into this interest with the launch of a dairy-free kefir drink this spring, made by fermenting coconut water and coconut milk to create a ‘creamy and tangy’ drink. It includes vitamins D, B6 and B16, and offers a source of fibre alongside ‘billions’ of live bacteria. The product builds on the success of the brand’s Gut Health Yog, launched in 2022, which has seen 57% growth in the last year. Joe Farrar, marketing manager at The Coconut Collab, said fibre has emerged as an increasingly relevant trend. “Over 60% of our shoppers are looking to incorporate more fibre into their diets, with 96% of the UK not getting the recommended 30g of fibre a day.” “While most dairy products are reflected quite well in the dairy-free space, kefir hasn’t had the same love,” he added, noting that the combination of kefir’s distinct tangy flavour and the gut health benefits are a notable technical challenge in dairy-free. The taste opportunity A significant challenge for the dairy-free category is enhancing taste and texture – this was explored in Nectar’s recent Taste of the Industry report for 2026. Built on what is claimed to be the most comprehensive public sensory analysis of dairy alternatives to date, the report found that milk and creamer-style products are leading the way in ‘taste parity,’ while ice cream and cheese were the furthest behind. “Melt, stretch, browning, firmness, creaminess, and even the way a cheese behaves on the palate all matter at once,” said Nectar’s Cotto. “If one of those elements is off, people immediately notice. Milk and creamer can succeed with a narrower set of sensory cues, but cheese must do much more.” Of all cheese types, mozzarella and cheddar-style products performed the worst in Nectar’s analysis – particularly on stretch, melt, stickiness and gumminess. “Casein is the critical component that dairy-free cheese struggles to replicate, especially for cheeses like mozzarella,” Cotto noted, adding that when dairy-free cheese makers solve this, she’s optimistic about improvement. “The promising news is that there’s a plethora of companies working to solve this challenge with animal-free casein, like Formo, New Culture and Standing Ovation.” Despite these challenges, plant-based cheese is a “younger” category compared to alt meat, with “substantial room for innovation,” acknowledged Natasha Linhart, founder and CEO of food group Atlante. “The greatest opportunities lie in hard cheese alternatives and spreads, where technology is making significant leaps forward. We also see strong potential in ready-to-use products, such as grated and sliced options, which simplify the transition to plant-based for everyday consumption.” Shifting consumer perceptions is also a factor. Honestly Tasty’s Ailis Anderson, head of brand and marketing, said: “Plant-based cheese, especially at the artisanal end of the market, continues to improve but so many consumers are still drawing on experiences from five or ten years ago – when the products really weren’t good enough”. “Alongside that are barriers to re-entry: price and availability chief among them, meaning a lot of people never get the chance to update that view… Breaking that cycle requires getting great products in front of people in low-friction ways… sampling, foodservice, gifting, so that the experience does the talking rather than the marketing.” Ice cream was another category that struggled to meet taste expectations – consumers expect creamy, premium mouthfeel and slow melt rate found in traditional dairy, KTC Oils’ head of business development and sustainability, Gary Lewis, highlighted. “To achieve this, manufacturers are increasingly turning to specific, high-performance edible oils, notably palm and coconut, to create bespoke blends that effectively replicate the structural integrity and sensory experience of milk fat.” “By using bespoke vegetable oil blends, manufacturers can access a range of melting curves tailored precisely to mimic dairy fats, ensuring the alternative ice cream behaves correctly both in production and in the consumer’s bowl or cone. This same principle applies to vegan cheese, where specific fat blends are crucial for achieving the perfect melt and stretch.” Tackling industry challenges When sourcing oils and fats, manufacturers must keep transparency and traceability in mind – demand for clean labels and ethical ingredients is high, especially in the plant-based food category. KTC’s Lewis warns against “the temptation of cheap, untraceable commodity oils,” placing emphasis on sourcing ingredients backed by recognised certifications, such as RSPO-certified palm oil. Sourcing high-quality and sustainable blends that perform consistently is a key R&D hurdle for many teams, he noted. “The era of relying on untraceable ‘mass balance’ commodity oils will end, driven by tightening regulations like the EUDR and the UK’s Forest Risk Commodity Regulation.” Additionally, current geopolitical instability has led to volatility across the wider food and beverage industry, alt-dairy included. “It was already looking difficult for food prices this year, due to the increased costs for business, with inflation forecast to rise even before the US attacks on Iran,” Lewis said. “The resulting economic chaos from rallying crude oil prices, as well as other commodities, is having wide-ranging impacts, including the cost of transport and fertiliser, and will add inflationary pressures to an already fragile economy.” Labelling legislation is another area continuing to impact businesses, with restriction of dairy-related terms requiring companies to innovate around the marketing and branding language used. As Oatly discovered earlier this year, these restrictions – which prohibit the use of dairy words like ‘milk’ and ‘yogurt’ in marketing – reinforce that trademarks may still fall within the scope of regulatory restrictions, even if the dairy-related words are not being used to describe the product itself. In February, the UK Supreme Court ruled that Oatly’s use of the slogan ‘Post Milk Generation’ is invalid for use across its food and beverage products in the UK. This was the culmination of a long-running legal battle since British dairy farming association Dairy UK first objected to the slogan in 2021. Oatly’s Carroll told The Plant Base: “We believe that the Supreme Court ruling against Oatly earlier this year creates unnecessary confusion and an uneven playing field for the plant-based industry. Consumers already understand what oat drink is, and we continue to grow despite not having called it milk for many years – while dairy milk sales are in decline.” Similarly to the introduction of labelling restrictions in the plant-based meat category, which are tightening across the EU, animal agriculture organisations argue that the regulations prevent consumer confusion. However, many players across the plant-based food and beverage industry dispute this, maintaining that comparison to traditional dairy counterparts helps consumers identify plant-based alternatives to familiar products. Honestly Tasty’s Anderson commented: “For brands like ours that use playful, self-aware language ‘Shamembert’ is a good example – there’s real uncertainty about what might not be permissible one day”. “The irony is that our naming conventions are clearly communicating what the product isn’t, not misleading anyone. Consumers understand perfectly well that ‘La Fauxmagerie,’ [the plant-based cheese brand acquired by Honestly Tasty this year], isn’t a traditional fromagerie and we don’t shy away from using terms like vegan, plant-based and dairy-free on-pack.” What’s next? To attract more consumers to the category, enhancing sensory experience and addressing affordability barriers will remain key. Atlante’s Linhart said this will help make products “a rewarding culinary choice for everyone, not just those with specific dietary regimes”. “In the next five years, I predict a significant qualitative consolidation of the category,” she said. “We will see greater segmentation of the offering, with products increasingly targeted at specific gastronomic needs.” Nectar’s Cotto agrees with this segmentation piece, adding that as the category becomes more sophisticated, already-strong categories like milk, barista milk and creamers will edge even closer to parity, increasingly becoming the default option in many contexts. “Others, especially cheese, will require more scientific breakthroughs before they truly scale,” she said. “My bigger prediction is that the market will reward specificity. Brands that understand exactly which sensory attributes matter for which occasion will outperform brands trying to be everything to everyone.” The demand for new taste experiences is driving new product development across the category, particularly in areas such as matcha and barista-grade drinks – Oatly’s Carroll sees huge potential here. New offerings such as the brand’s recently launched Cold Foam, developed to meet demand for vegan-friendly premium cold coffee drinks in foodservice, can bring further appeal to the market. “Price parity is also critical to continued market growth,” said Nectar’s Cotto. “Even a 25% price premium over traditional dairy prices out about half of potential buyers.” “If brands focus on the use cases where they are already winning, and invest more in the categories where texture and flavour still lag, they can build trust faster…Over the next five years, the winners will be the products that are not just plant-based, but genuinely better designed for how people actually eat and drink.” Top image: © Honestly Tasty

The UK Competitions and Markets Authority (CMA) has today (20 August 2026) cleared Danone’s £864 million acquisition of plant-based nutrition brand Huel. Announced in March this year, the deal will bring Huel – which specialises in plant-based, functional nutrition offerings across categories including meal replacement shakes and ready meals – under Danone’s ownership, allowing it to benefit from the dairy giant’s global reach and R&D capabilities. The CMA launched its merger inquiry in July, after inviting interested parties the opportunity to comment on any impact the transaction may have on competition within the UK market. Now, ahead of its 11 September deadline to announce whether it would refer the merger for a phase 2 investigation, the CMA has confirmed it has given the two companies the green light. Huel, headquartered in Hertfordshire, UK, was founded in 2015 and has since built a substantial consumer base within the functional nutrition segment in the UK, Europe and the US. Its portfolio spans RTD drinks, powdered beverages and savoury meals. Danone’s acquisition aligns with its strategy to drive sustainable, profitable growth as the company widens its reach in the booming health and wellness segment and expands beyond its core dairy offerings. The company also acquired Kate Farms, a provider of plant-based medical nutrition products, last year. Following the clearance by the CMA, which means Danone and Huel will not be subject to a more intensive phase 2 probe, the deal is expected to be completed in September 2026. The senior leadership team at Huel will remain unchanged, with CEO James McMaster to remain at the helm.

The Canadian province of Nova Scotia has made a CAD 1.2 million (approx. $864,000) investment into expanding precision fermentation capacity at biotechnology scale-up facility, the Verschuren Centre. The investment will support improvements to the centre’s specialised precision fermentation technology, unique in Canada. It will also enable the site – located at the the Sydport Industrial Park in Cape Breton Regional Municipality – to support an additional ten companies annually, and create approximately 100 new highly skilled jobs through the expanded capacity and a new training programme. Equipped with a 10,000-litre precision fermentation line, the Verschuren Centre’s bioprocessing scale-up hub is often referred to as ‘10X’. The shared-use facility works with companies in the industrial biotechnology and agri-tech sectors to help scale up their technologies, with a goal of accelerating the transition to a green and circular economy. The centre will receive CAD 600,000 (approx. $63,692) through the province’s Community Economic Development Fund, and another CAD 600,000 from the Atlantic Canada Opportunities Agency. An in-house skills training programme will be implemented in partnership with the Collège Communautaire du Nouveau-Brunswick, aiming to help meet growing demand for technicians in fermentation, electronics, automation and process engineering. Tim Houston, Premier of Nova Scotia, said: “An investment in the Verschuren Centre is an investment in growth and development across sectors and across the province”. “Their work supports dozens of companies in important fields like health and wellness, agriculture and clean technology. We know this money will have a far-reaching impact, and I’m thrilled about the opportunities it will create.” The investment builds on the province’s previous CAD 2.5 million (approx. $1.8 million) contribution toward the development of the Verschuren Centre demonstration plant in 2022, and CAD 1 million (approx. $720,000) toward increasing capacity and training in 2025.