Spanish breakfast cereals, flours and breadcrumbs producer Haricaman has opened its capital to Unigrains Iberia, which has acquired a minority stake in the business to support its next phase of growth. The investment from the Spanish subsidiary of European agri-food investor Unigrains will support Haricaman’s plans to strengthen its industrial capabilities, expand its product portfolio and develop higher value-added categories. Founded in 1991 and headquartered in Añover de Tajo, Castilla-La Mancha, Haricaman produces and packages breakfast cereals, flours and breadcrumbs for major food retailers and industrial customers. The company operates a production facility certified to IFS Food and organic production standards. It also manufactures gluten-free products under the Crossed Grain certification, with the company having established a strong position in Spain’s gluten-free market. Haricaman is majority-owned by the Rodríguez Cuéllar family and led by CEO Nicolás Rodríguez Cuéllar. The business employs around 200 people and is targeting sales of more than €50 million in 2026. As part of its new development phase, Haricaman plans to strengthen its presence in the breakfast cereals category by expanding its product range and constructing two new manufacturing facilities. The company also intends to enter the healthy snacks market, with plans to produce crackers made from rice, corn and legumes. Alongside this, it will expand its gluten-free portfolio while working to optimise its operations and increase production capacity. The investment is also expected to support Haricaman’s international expansion and potential external growth initiatives. Nicolás Rodríguez Cuéllar, CEO of Haricaman, said: “Beyond financial resources, Unigrains’ deep knowledge of the grains sector, its economic research capabilities and its extensive network will support our growth ambitions while preserving the values and the entrepreneurial spirit that have guided Haricaman for more than 35 years." Álvaro Hernández, CEO of Unigrains Iberia, added: “Haricaman has built a unique position in the Spanish market, combining strong industrial know-how, an entrepreneurial culture and a proven capacity for innovation." He continued: “Its focus on grains-based products fits perfectly with Unigrains’ DNA and longstanding expertise, and we look forward to supporting the company in its next stage of sustainable growth.” The transaction marks the latest step in Haricaman’s development as it seeks to build scale across cereals, gluten-free products and emerging healthy snacking categories, while retaining the Rodríguez Cuéllar family as majority owners.

Califia Farms is expanding its portfolio in the US with the launch of Banana Crème Almond Milk Latte and Organic Banana Crème Almond Milk Coffee Creamer, tapping into the popularity of banana-flavoured coffee options. The plant-based beverage brand noted that banana-flavoured lattés and café-inspired at-home recipes are gaining traction on social media platform TikTok, with banana flavours bringing a fun and fresh twist to coffee and creamer aisles. Banana Crème Almond Milk Latte offers a ready-to-drink (RTD) almond milk-based latté, blending banana crème flavour with rich coffee and warm cinnamon notes. The drink can be enjoyed straight from the bottle or poured over ice. The Organic Banana Crème Almond Milk Coffee Creamer provides a USDA Organic almond milk-based creamer with a creamy banana flavour and warm cinnamon, designed to add a sweet, dessert-inspired twist to hot or iced coffee. Both options will launch at Kroger stores nationwide, both priced at an MSRP of $6.49.

BMC Ingredients, previously known as The Better Meat Co, has received a Letter of No Objection from Health Canada for the sale of its Rhiza mycoprotein ingredient. The whole-food ingredient, made from mycelium of the Neurospora crassa fungal strain, is designed to boost taste, texture and nutrition across a range of food applications while addressing demand for cleaner-label options. It is non-GMO and provides an alternative to processed protein isolates, providing a source of protein, fibre, and key minerals and bioactives in one single ingredient solution. According to BMC, Rhiza provides a strong nutritional profile with more protein than eggs (and a complete protein source with all essential amino acids), more fibre than oats, more zinc and iron than beef, and more potassium than bananas. It has been introduced in two formats: Rhiza Tex, formulated to provide a suitable texture for meat and seafood applications; and Rhiza Pro, designed for applications such as smoothies, baked goods, pasta and other foods where solubility, emulsification and functionality are important. The approval from Health Canada enables the ingredient to be sold in the country for use as an alternative protein and source of dietary fibre in meat, poultry, seafood, meat alternatives and dairy analogue products. BMC has already celebrated several regulatory milestones in the US and Singapore. The US Food and Drug Administration (FDA) issued a ‘No Questions’ letter in 2024, concluding that Rhiza is Generally Recognized as Safe (GRAS) for its intended uses. Singapore Food Agency has also given it the green light for food use. Paul Shapiro, CEO of BMC Ingredients, said: “Health Canada’s Letter of No Objection is another important validation of Rhiza’s safety and commercial readiness”. “Rhiza is a new crop for humanity: a whole-food mycelium made by fungi fermentation. While this fungus has been consumed for centuries by traditional cultures, thanks to BMC, it’s now being farmed in a way that can help feed billions of people in a sustainable way.” BMC is currently scaling up its fermentation technology, with large-scale commercial volumes expected to be available within Q2 2027.

UK children’s food brand Pip Organic has unveiled a duo of new snacking products in Waitrose stores. The new line-up includes Pip Organic Strawberry and Banana Pipcrunch; and a Strawberry & Mango addition to its existing Pipsticks product range. Strawberry and Banana Pipcrunch is made with 100% organic freeze-dried bananas and strawberries in bite-sized crunchy cubes. They are available in a convenient bagged format for on-the-go healthy snacking and lunchbox occasions. Meanwhile, the Strawberry & Mango Pipsticks follow the success of the brand’s popular Mango & Pineapple and Mango variants. Like the rest of the brand’s range, both lines are free from added sugar, flavourings or artificial ingredients. They are made with a fruit selection and freeze-drying process that retains the fruits’ taste in addition to essential vitamins, minerals and antioxidants, Pip Organic said. Karen O’Flaherty, co-founder of Pip Organic, said: “We know from our own ‘Pip Parent Panel’ that consumers are seeking food and drink options that are appealing to children without unnecessary or hidden ingredients”. “Pip Organic exists to provide the solution, making it easier for parents to say ‘yes’ with our range of snacks and drinks made with 100% organically grown not-from-concentrate fruit and vegetables, no added sugar or sweeteners, and no added colourings or nasties.” Both new product lines launch in multi-packs of four, priced at an RRP of £3.00 per multi-pack.

German biotech scale-up MicroHarvest, a producer of protein ingredients through biomass fermentation, is set to build its first large-scale production facilty in Leuna, Germany. The company has reached a key milestone in its planning process for the facility, with consultancy partner Drees & Sommer having now completed the technical and economic feasibility study. With the site at Industriepark Leuna, Saxony-Anhalt confirmed as feasible, Drees & Sommer will now lead project management and general planning through the design phase. According to the companies, the facility is on track for an annual capacity of 15,000 tonnes, a mid-double-digit million-euro investment, and around 25 new jobs at the site. Production is targeted to begin in the first half of 2028. MicroHarvest uses regional agri-food side streams, such as molasses – a byproduct of sugar production – to produce its alternative protein ingredient through its biomass fermentation process. The resulting dried biomass provides over 60% raw protein, MicroHarvest said, offering a good source of amino acids, vitamins and minerals. The full process, from raw material to finished protein powder, takes around 24 hours. It involves no genetic engineering and is independent of weather or season. MicroHarvest aims to fulfil demand for domestically produced protein sources in Europe, for both livestock and human nutrition. The European Union (EU) largely depends on imports for this, including soya, of which the EU grows only around 8%. Jonathan Roberz, co-founder and COO of MicroHarvest, said: “Whoever ties their protein supply to Argentina, Brazil or the US has little room to manoeuvre when ports are blocked, harvests fail or export tariffs are imposed”. “Leuna gives us the chance to become independent and resilient. That’s the opportunity in front of us right now.” Drees & Sommer’s feasibility study assessed the project’s framework conditions, from regulatory requirements to potential risks, with the team evaluating different planning scenarios for cost efficiency and optimisation potential. “We’re planning areas for raw material reception, storage and preparation, alongside a plant for drying, filling and packaging the protein, and systems that support the fermentation process,” said Manuel Paulick, project lead at Drees & Sommer. “Offices, laboratories, technical building equipment and outdoor facilities round out the plan.” MicroHarvest proved its process at pilot scale first, opening a facility in Lisbon, Portugal, in November 2023. The pilot plant initially produced 25kg of protein per day on around 200 square metres, providing evidence of scalability. Learnings from the pilot now feed into the Leuna design. While the team is initially designing the plant for animal feed production, it will extend this to food-standard certification later. The aquaculture and pet food industries will be targeted first, with human food to follow once EFSA approval is secured under the Novel Food process. Potential food applications include protein bars, meat and meat analogues.

Phytokana Ingredients, a Canadian supplier of pulse proteins and flour ingredients, has raised CAD 25 million (approx. $17.7 million) in financing to advance its planned plant protein processing facility. The unit offering was led by an undisclosed investor and supported by existing shareholders, employees and directors of the company. The terms of the financing were not disclosed. With this support, Phytokana – based in Calgary, Alberta – will be able to proceed to the Final Investment Decision stage for its planned 30,000-metric-tonne-per-annum dry fractionation facility in Strathmore, Alberta. The site will produce high-value protein concentrates and high-protein flour ingredients for domestic and international food and beverage manufacturers, aiming to help serve the fast-growing protein-enriched and ‘better-for-you’ food market. Phytokana focuses on the development, processing and commercialisation of sustainable pulse-based proteins and flour ingredients for the food and beverage industries, particularly within baked goods. The company will now advance final engineering, procurement and project execution activities in preparation for construction of the Strathmore plant. This latest financing follows the company’s recent announcement of long-term definitive offtake agreements representing approximately CAD 450 million (approx. $319 million) in contracted revenues, with cumulative sales opportunities exceeding CAD 500 million (approx. $354.7 million) when combined with executed Memorandums of Understanding. Vincent Chahley, chairman of Phytokana, commented: “Proceeding to Final Investment Decision is the culmination of years of disciplined execution, technical development, and customer engagement”. “We are grateful for the continued confidence of our investors and look forward to advancing a project that will create significant value for Alberta farmers, strengthen Canada's food ingredient manufacturing sector and supply innovative, sustainable ingredients to customers around the world.”

The Bezos Centre for Sustainable Protein and Undaunted at Imperial College London have launched the Sustainable Food Accelerator: a 12-month, equity-free programme aimed at moving sustainable food ventures from laboratory validation to commercial pilots and investment readiness. The programme has been developed with four corporate partners, Cargill, Danone, Kerry and Mars, who will define the commercial challenges ventures are expected to address, specify the evidence required to unlock pilot funding and commit pilot budgets for companies that meet agreed milestones. Up to £100,000 in equity-free funding is available, with up to £2 million in potential follow-on investment through VC network partners OysterBay and FoodLabs. The accelerator is delivered with a wider network of collaborators spanning foodtech, climate tech and investment, including Beyond Impact, Big Idea Ventures, biotope by VIB, Clay Capital, Döhler Ventures, Newland Ventures, SOSV, Synthesis Capital and The Mills Fabrica. Closing the evidence gap The programme has been designed around a persistent structural problem: food science ventures frequently reach a point where their science is credible but their commercial case is not yet legible to either investors or corporate procurement. Corporates require pilot-scale performance data, regulatory clarity, cost modelling and product application evidence before committing resource. Investors require demonstrated commercial relevance before backing scale-up. Without access to the infrastructure, partners and market insight needed to generate that evidence, many ventures stall. The accelerator attempts to resolve this by starting with the end requirements. Corporate challenges are defined upfront, giving ventures a target from the outset rather than leaving them to second-guess what industry actually needs. Selected companies will receive technical validation support, regulatory insight, grant writing assistance, investor readiness training and access to scale-up infrastructure. The ambition is for graduates to leave with technical datasets, commercial proof points and partner confidence — not just pitch materials. Infrastructure across seven institutions A practical differentiator of the programme is its connected scale-up pathway. Participating ventures will be able to access research and innovation facilities across Imperial College London, UCL, University of Cambridge, Aberystwyth University, AberInnovation, the Quadram Institute, University of Reading and University of Greenwich, with further scale-up partners across the UK and Europe. The infrastructure spans the full development arc: discovery and strain engineering, bioprocessing, pilot-scale production, downstream processing, analytical characterisation, food application and product prototyping. What the programme is looking for The first cohort will focus on four technical challenge areas. The first is production economics: technologies that improve efficiency and reduce costs at industrial scale. The second is ingredient performance: solutions that meet consumer expectations for flavour, texture, nutrition and functionality. The third is circular inputs: technologies that convert waste streams and low-carbon feedstocks into scalable food ingredients. The fourth is scale-up de-risking: infrastructure and tools that enable real-world validation and accelerate commercial readiness. The programme is based at Imperial's White City Innovation District in west London, with applications now open online.

Delamere has launched a new oat drink in 97ml bottles for the hospitality and foodservice industry, building on the success of its semi-skimmed milk mini bottles. The dairy company, based in Cheshire, UK, is offering the new oat drink to provide a plant-based alternative to cow’s milk. This will allow accommodation and foodservice providers to cater to demand for non-dairy options. Designed for hospitality settings such as hotel room trays, breakfast buffets and on-board catering, the bottles can be used to add to hot drinks or pour over cereal. The ambient product has a shelf-life of up to six months. Once opened, it can be treated as fresh milk and stored in the fridge. Each bottle contains 3-4 servings and can be re-closed and stored by guests, eliminating the single-use plastic associated with milk pots and sticks. The format also aims to save time on repeat deliveries of fresh milk to rooms. The glass bottles are capped with an aluminium lid and are fully recyclable. The new oat drinks are available now and can be purchased through Brakes and via wholesalers nationwide. Dan Yates, national account manager at Delamere, said: “Our mini milk bottles are already a trusted choice in hotels and hospitality settings, so the creation of a plant-based oat drink in the same format felt like the natural next step when adding to the range”.

A new study from the University of Stirling, Scotland, has identified nostalgia as a major barrier in preventing adoption of plant-based diets. The research, led by Aga Kosla of the university’s Faculty of Natural Sciences, highlighted how links to childhood, cultural identity and a sense of home can make dietary changes feel like a loss of self or tradition. Attachment is less often about meat itself and more about links to personal experiences and culture, the study revealed. It points out that current efforts to encourage people to adopt plant-based diets often focus on health, ethics, animal rights or the environment, while overlooking personal and social connections to food. “Our research shows that dietary change is not just a practical or nutritional issue,” said lead author Kosla. “Food is tied to identity, belonging and family life, so vegan advocacy, activism and public health messaging needs to engage with those emotional and cultural attachments.” The study interviewed 24 regular meat consumers to explore their attitudes and memories related to food. Data was analysed using a technique called reflexive thematic analysis, used to identify patterns. Researchers then developed themes to explain their findings. The team explained that this method ‘embraces the positionality and lived experiences’ of the researchers to facilitate transparency about any bias or prior belief each researcher holds. Traditional, nostalgic foods, such as turkey at Christmas, were strongly linked to family gatherings, celebrations and cultural identities, initially acting as a barrier to change. However, the researchers found that participants became more open to vegan alternatives when asked to reflect more deeply, particularly if those alternatives could recreate the same social experience or emotional meaning. The study also found that friends were seen as more flexible and accommodating of plant-based diets than family, where traditional food practices appeared harder to change. Researchers believe the findings could help plant-based food producers, campaigners and public health organisations make plant-based options feel les like a loss by recreating nostalgic or culturally significant dishes using vegan ingredients. Psychologist Carol Jasper, a vegan and primary supervisor for the project, said this could help reduce social barriers people face, particularly in family settings. “Like culinary traditions from the past, the food of the future, crafted without the inclusion of meat and other animal-derived ingredients, may also evoke a sense of nostalgia and encourage the creation of new customs that can resonate with and enrich future generations,” Jasper commented.

Oatly has announced its financial results for the second quarter ended 30 June 2026, reporting a 15.2% revenue increase compared to the prior year period. The Swedish oat milk maker recorded revenues of $240.1 million in the second quarter, with a gross margin of 33.9% – a 1.4 percentage point increase compared to the previous year. Oatly said its 12.7% growth in constant currency revenue was driven by growth in the company’s Europe & International markets, as well as North America, primarily in the retail channel. It also saw volume growth in Greater China, despite acknowledging increased competition in foodservice. Europe & International revenue increased $24.9 million, or 21%, to $143.1 million for Q2 2026, compared to $118.2 million in Q2 2025. The increase in revenue was driven by volume growth of 16.9%, mainly led by growth in barista products. Meanwhile, North America revenue increased $3.7 million, or 5.9%, to $66.9 million for the second quarter, compared to $63.2 million in the prior year period. Greater China revenue increased $3.1 million, or 11.6%, to $30.1 million for Q2 2026. Oatly said it is continuing its strategic review of the Greater China business, expected to be complete within 2026 – though it stated that there is no definitive timetable for completion, and there can be ‘no assurances’ that the process will result in any transaction or strategic change. The margin improvement compared to Q2 2025 was attributed to improvements in supply chain efficiency, channel mix in North America, and market and product mix in Europe & International, partially offset by the impact of the conflict in the Middle East on energy and logistics costs. Net loss in the second quarter attributable to shareholders of the parent was $31.3 million, compared to $55.9 million in the prior year period. Adjusted EBITDA for the quarter was $0.4 million, an improvement on the previous year period’s $3.6 million EBITDA loss. R&D expenses in the second quarter of 2026 were $4.6 million, which was flat compared to the prior year period. Based on the latest results, the company has raised its 2026 outlook, with constant currency revenue growth now expected to be in the range of +8-10% (from +3-5% previously). Jean-Christophe Flatin, Oatly’s CEO, commented: “I am pleased to report another quarter of profitable growth marked by demand-led value creation. Our second quarter results reflect the disciplined execution of our strategy including improvements to the mix of channels, customers and products.” He noted that the company’s “growth playbook” is outperforming expectations in Europe and gaining traction in North America, adding that the strong returns reinforce commitments to reinvesting in the business. “We continue to make progress reducing our cost structure, and the cost pressures associated with the conflict in the Middle East are tracking according to our expectations. We remain focused on execution and are committed to building on this momentum to deliver consistent, sustainable and profitable growth over time.”

In this instalment of 'Start-up spotlight' – which celebrates smaller and earlier-stage companies and their innovations – we speak to Udi Lazimy, founder of Fudi Protein: a US-based food-tech developing functional protein ingredients from alfalfa as an alternative to dairy and egg white. Read on to find out more about the company's mission to bring a solution that matches animal protein in functionality and cost to the alt-protein space. Udi Lazimy Can you tell us about the story behind Fudi's establishment and long-term mission? Fudi came out of a frustration I carried through years of working in alternative protein supply chains. As director of sourcing and sustainability at Eat Just, and later working with companies like Beyond Meat on traceability, I kept running into the same wall. The category needed protein ingredients that performed like animal protein, but the options were either functionally limited, expensive or built on supply chains nobody could see into. RuBisCO kept coming up as the answer that nobody had cracked at scale. It is the most abundant protein on Earth, it sits inside every green leaf, and it has the functional and nutritional profile food manufacturers actually want. The problem was always getting it out cleanly and affordably. Fudi exists to solve that. Our long-term mission is to make a complete, functional plant protein available to food manufacturers at a price and quality that lets them build better products, while keeping the value of that protein anchored with the farmers who grow the crop. Why did you choose to focus on RuBisCO from alfalfa? RuBisCO is a complete protein with a PDCAAS that can reach 1.0, which puts it on par with egg and dairy. It is white, neutral in taste, highly soluble, and functionally comparable to egg white. For a food manufacturer, that combination is rare. Alfalfa is the right source for it. It is one of the most widely grown forage crops in the United States, it fixes its own nitrogen and it is already part of established rotations. We are not asking farmers to plant something new or convert land. We work with a crop they already grow, and we return the byproduct to them as a premium feed. The protein we take is a fraction that was never being captured for human food in the first place. What are the key challenges that you aim to address in the protein industry with your ingredient solution? Three things. First, functionality. A lot of plant proteins force formulators to compromise on texture, colour or solubility. RuBisCO does not carry those penalties, which is why egg white replacement is our first target application. Second, cost. Other RuBisCO efforts have struggled to reach a competitive price. Our approach is built around keeping cost of goods low, in part through how and where we process. Third, supply chain integrity. Manufacturers increasingly need to know where an ingredient came from. By integrating directly with US farmers, we can offer a protein with a transparent, domestic origin rather than something assembled across an opaque global chain. Are regenerative farming principles central to Fudi's approach? Soil health and working with existing agriculture are central to how we operate, yes. Alfalfa is a perennial, nitrogen-fixing crop that builds soil and supports rotation, so the foundation is already aligned with regenerative thinking. The bigger principle for us is that we complement existing farming rather than replace it. We do not require new land or new crops. We add a revenue stream to a crop farmers already grow, return the byproduct as feed, and process close to where the alfalfa is harvested. The goal is to strengthen the system that is already there, not build something parallel to it. How does Fudi differentiate itself from other start-ups working with RuBisCO protein? A few ways. We integrate directly with US farmers, primarily in Wisconsin, rather than sourcing through intermediaries. We process near the field, which protects freshness and reduces logistics cost. We return the byproduct to farmers as a premium feed, so the relationship is genuinely mutual. Our extraction is aqueous, meaning water-based, with no harsh solvents. And our model is built to keep cost of goods low relative to other RuBisCO companies, which matters because the entire category lives or dies on whether the ingredient can compete on price. You recently secured investment from Green Boy Group. How do you expect this collaboration to support Fudi in the scale-up of its solutions? Green Boy is a strong fit because they understand functional ingredients and the manufacturers who buy them. Beyond the capital, that knowledge of the ingredient market and the customer relationships that come with it are what help a company like ours move from validated process to commercial supply. Their backing also signals to the rest of the market that the underlying technology and business model are sound, which matters as we line up our next stage of partners. Are there any specific food and beverage categories you're targeting with your solutions? Our first target is egg white replacement, because that is where RuBisCO's functional profile maps most directly. Think bakery, confectionery, and other applications where you need binding, foaming, or structure without the cost and supply volatility of egg. From there, the complete amino acid profile and high solubility open up broader protein fortification, including beverages and nutrition products. We are starting where the fit is clearest and expanding from there. What has been the biggest challenge on Fudi's journey so far and how did you navigate this? The hardest part has been proving the process works the way we said it would, at the quality we promised, while building the farmer relationships in parallel. Neither one happens fast. We navigated it by being disciplined about sequencing: validate the extraction at lab scale and produce real samples before making bigger commitments, and build trust with farmers like Doug by showing up consistently rather than overpromising. The two efforts reinforce each other, but only if you respect that both take time. What has been the company's biggest achievement to date? Validating our extraction process at lab scale and producing our first real protein samples. Everything before that was a thesis. Once we had material in hand that matched what we believed RuBisCO could do, the conversations with investors and potential customers changed completely. Completing the ProVeg Incubator and bringing on investors has followed from that proof. How have you observed the alt-protein category evolving in recent years, and where do you expect it to be in 5-10 years time? The early wave was driven by enthusiasm and a lot of capital, and not all of it was disciplined. The category has since matured. Manufacturers and investors now ask harder questions about cost, function, and supply, which is healthy. The bar is higher. Over the next five to ten years I expect the winners to be the ingredients that compete on their own merits, on price and performance, rather than on novelty. Protein that genuinely matches animal protein in function and cost, with a supply chain manufacturers trust, is where the category is heading. That is exactly the gap we are building into. What's next for Fudi? Raising capital and scaling up. We are moving toward kilo-scale pilot production and putting samples in the hands of food manufacturers for evaluation. Alongside that, we are advancing our IP and regulatory work and continuing to raise the capital to support it. The near-term goal is simple: get real product to real customers at a scale they can build with. In order to get there, we're excited to be raising capital both via institutional investors as well as through our community round on WeFunder. We're inviting anyone reading this to learn about what we're building and reach out with any questions. And of course, anyone (not only professional investors) can invest in Fudi directly on our WeFunder page. If you could offer one piece of advice to aspiring start-ups in the food and beverage industry to help them navigate the sector's challenges and opportunities, what would it be? Let the facts do the work. This industry has heard every superlative, so claims do not move people, evidence does. Build something that actually performs, prove it, and be honest about what you have and have not solved yet. Customers, farmers and serious investors all respond to the same thing, which is substance.

Gummy manufacturer TopGum has unveiled a new collection of plant-based gummies that address key needs within the growing longevity category. The line includes five functional gummy composition designed to support cognition and eye health. Research from Innova Market Insights highlights how healthy ageing has transformed into a preventative, cross-generational movement, with 73% of consumers worldwide now rating healthy ageing as ‘extremely important’ or ‘very important’. Additionally, half of consumers reported strong concerns about mental health, stress and sleep, driving demand for ingredients that can support the ‘gut-brain axis’. TopGum’s new Focus Gummy is formulated to support concentration and long-term cognitive resilience. Each 3g cherry-flavoured gummy combines a blend of natural nootropics and adaptogens, including 100mg lion’s mane mushroom extract – one of the functional mushroom category’s most popular and trending ingredients due to its associated cognitive health benefits. The blend also includes 75mg Brahmi, celebrated as a ‘brain tonic’ in Ayuverdic medicine, alongside gotu kola extract to support anxiety reduction, vitamin B12 and folic acid. The gummy is sweetened with TopGum’s Gummiceuticals plant-based prebiotic fibre matrix, which enables formulation without added sugar while retaining sweet fruity flavours. Also launching is a mango-flavoured gummy, targeting eye care. Each dome-shaped gummy contains 10mg trans-lutein and 2mg zeaxanthin isomers sourced from marigold flowers. According to TopGum, its carotenoid formula is clinically backed to help protect eyes from age-related decline and modern blue light exposure. Its antioxidant ingredients were chosen to support macular health, aiming to help reduce oxidative stress in retinal cells and support long-term visual acuity. Meanwhile, a peach-flavoured saffron gummy, containing 40mg of saffron extract plus prebiotic fructo-oligosaccharide fibre from chicory root, is formulated to help support emotional wellbeing and stress management. Another offering taps into the rising demand for creatine, a segment of the active nutrition market that has seen a huge boom over the past couple of years, with growing innovations targeting the longevity market as awareness of age-related muscle decline grows. The Creatine Pro gummy is available in a raspberry flavour, containing 1.5g of creatine monohydrate, targeting improved mental clarity as well as physical vitality – new research is increasingly linking creatine supplementation to brain health benefits. Other compositions in the collection include a functional mushroom complex gummy featuring a blend of cordyceps, reishi, lion’s mane, turkey tail and six other varieties, and a B12 gummy with 1000mcg of methylcobalamin – a highly bioavailable, active form of the vitamin vital for nerve health and function. Eyal Shohat, CEO of TopGum, said: “Longevity is changing the way we think about cognitive and visual wellness, as these are often the first systems that tend to decline with age. Longevity for many is not just about extending life span but maintaining wellness and independence. Consumers are actively seeking natural ways to maintain mental fitness and stay active.” Jennifer Toomey, head of new product development at TopGum, noted the traditional challenges associated with formulating complex botanical blends into gummy formats. “This is precisely TopGum’s speciality,” she said. “We excel in turning complex supplementation protocols into simple, enjoyable and flavourful daily habits that entail no stress or preparation and drive long-term engagement.”