Fungi start-ups Infinite Roots and Bosque Foods have joined forces under one roof, with Bosque announcing its acquisition by Infinite Roots last week. Both food-tech companies were founded in Germany, each focusing on developing sustainable, plant-based food products from mycelium (the root-like structure of fungi). Since its establishment in 2020, Bosque Foods expanded with a team of 25 food scientists and engineers, working across New York, US, as well as Berlin. The company uses mycelium to develop clean-label and high-fibre plant-based alternatives to whole-cut meat products. The company’s founder and CEO, Isabella Iglesias-Musachio, shared a statement on LinkedIn announcing the news. She wrote: “This journey was the most challenging and rewarding of my career. The climate tech sector faced real headwinds over the past few years, and navigating that required resilience from everyone involved. Through it all, I was surrounded by people who believed in what we were building.” © Bosque Foods She thanked the company’s workforce, partners and advisors, as well as its investors – which include FoodLabs, ProVeg Incubator, SOSV and others. “Infinite Roots offered the right home for Bosque's technology to continue developing at scale,” she added. “As the mycelium category matures and consolidates around companies with the infrastructure to industrialise, their platform gives what we built a strong path forward – and that's exactly the outcome I hoped for.“ Infinite Roots said it will integrate Bosque Foods’ intellectual property and knowledge in solid-state fermentation, and whole-cut meat alternative development, into its food-tech platform. Founded in Hamburg in 2018, Infinite Roots (formerly named Mushlabs) aims to make mycelium a ‘staple ingredient’ around the world. The company introduced its first mushroom-based food product under the MushRoots brand in Germany last year, a meatball-style format making its debut in the country’s foodservice market. © Infinite Roots Founder and CEO Mazen Rizk said: “The next phase of mycelium will not be won by isolated breakthroughs alone, but by companies that can integrate biology, process data, IP and industrial execution”.] Top image: © Bosque Foods

Sustainable fats and oils start-up Sun Bear Biofuture has completed its first successful production run at less than 10% of the industry’s average set-up cost, utilising its new £25,000 automated pilot facility. The new plant has production capacity for dozens of kilos of sustainable oils per month, aiming to meet demand for more resilient and stable lipid ingredient supply chains for the food and cosmetic sectors. While a conventional precision fermentation pilot plant typically costs in the range of £350,000 to £1 million, providing a significant barrier to the food-tech industry, Sun Bear Biofuture’s approach harnesses lower-cost brewery and dairy equipment – enabling the start-up to compete with commodity products like cocoa butter. Founded in 2022 in Oxford, UK, Sun Bear Biofuture’s mission is to dramatically reduce the impact that fats and oils have on the planet. According to the start-up, its ingredients cut land use by up to 95% and reduce the carbon emissions of similar tropical ingredients, such as palm oil and cocoa butter, by 90%. Tropical oils have seen significant supply fluctuations in the last five years, fuelling industry efforts to find alternatives with more resilient supply chains. Cocoa butter prices increased by six times in 2025. In 2024, Sun Bear Biofuture achieved a record cell lipid content of 78%, reflecting the amount of the yeast cell made up of fat, helping to cut production costs. Multiple iterations of designs for the fermentation tank and wider facility took place over the last 18 months, with the final fermentation tank costing less than £1,000 and the downstream yeast biomass processing engineered for efficiency. Innovation around the downstream processing method of oil extraction has helped drop production and scale-up costs by removing multiple industry-standard pieces of equipment. Additionally, use of solvents such as hexane is not required. A study last year from Greenpeace found that in two thirds of a sample of 56 supermarket products selected, solvents were present. This month, Sun Bear Biofuture will carry out sensory testing with the Centre for Nutrition and Health at Oxford Brookes University, testing consumer responses to its ingredients in food and cosmetic product applications. Validation of its low-capex approach unlocks further opportunities to scale and expand its range of fats and oils, such as developing replacements for palm oil. The company is planning its demo plant for 2027, with capacity for hundreds of tonnes annually. The goal is to scale to industrial levels by 2029, then commence global franchising of its process. Ben Wilding, CEO of Sun Bear Biofuture, said: “Proving our low capex expansion plan was a key goal for this year and we’ve smashed it… The scope to meet customer demand for stable supply chains by producing our cocoa butter and oil range locally, whilst dramatically reducing the impact the industry has on the planet, is hugely exciting.”

Food allergy charity Natasha’s Foundation has today (1 June 2026) announced the launch of Natasha’s Prize, a £10 million investment into global research to ‘create a future without food allergy’. Natasha’s Foundation (previously named The Natasha Allergy Research Foundation) was established by Tanya and Nadim Ednan-Laperouse in 2019, after their teenage daughter Natasha died due to an allergic reaction to sesame. Ten years later, the charity is launching this £10 million prize in her name, aiming to unite global scientists to develop solutions to tackle food allergies – which impact around 220 million people worldwide. With a focus on food allergy prevention, the five-year investment represents the largest fund for food allergy research ever awarded in the UK. The prize will explore interventions that could be made from conception to age two that could prevent food allergy from developing. The first 1,000 days have been chosen as this represents a critical window of opportunity for prevention, the charity said. Research has linked rising food allergy rates over the last two decades to several potential environmental factors, including industrial farming methods, climate change and pollution, heavily ultra-processed diets and immune system changes. Scientists worldwide – including allergists, AI data analysts, dieticians, engineers, social and environmental scientist, microbiologists and epidemiologists – have been invited to apply to the Natasha’s Prize initiative from today. Applicants selected by the prize’s scientific advisory panel will be united later this year to brainstorm solutions in a multidisciplinary, collaborative approach. The most promising ideas will then be invited to submit detailed proposals. The foundation’s trustees and advisory panel will select the successful research, with winners to be announced on 1 June 2027. Several retailers have made donations toward the initiative, including Tesco, Sainsbury’s, Asda and Marks & Spencer. The foundation is actively seeking additional investment beyond the £10 million, with ambitions to drive bigger impact. Tanya Ednan-Laperouse said the prize offers a “once-in-a-generation opportunity,” adding: “It will fund research focused on turning back the dial on a disease that affects millions of people both in the UK and around the world, leaving many living in fear”. “We want this prize to galvanise the best science to stop food allergy before it starts, so no other families have to go through the heartbreak we will always endure.” Sir Stephen Holgate, Natasha’s Prize director and clinical professor of immunopharmacology at the University of Southampton, said: “With a complex condition like food allergy we need a completely new approach, involving people from all different disciplines and that is what Natasha’s Prize is seeking to achieve”. “There have been so many encouraging new developments in our understanding of food allergy over the past few years. However, we will launch Natasha’s Prize with open minds. The solution could be an intervention that primes the immune system to avoid food allergy, or preventative lifestyle changes. But we don’t want to prejudice the brainstorming process. We want to think creatively, boldly and without constraints. We could go in a completely different direction that we cannot yet anticipate.” Top image: Founders Nadim and Tanya Ednan-Laperouse © Natasha's Foundation

Raisio has secured €1.8 million in funding from Finnish innovation agency Business Finland to support a four-year research project aimed at developing functional fibre ingredients from grain processing side streams. The company will invest a further €2.7 million into the initiative, bringing the total value of the project to €4.5 million. The funding forms part of a wider Finnish consortium involving 16 companies and research organisations focused on advancing a sustainable bioeconomy. Collectively, the consortium’s projects are valued at around €12 million and are linked to the international Global Center for Sustainable Bioproducts network, which connects universities, research institutes and industrial partners across Europe, North America and Asia. Raisio’s project, titled 'Valorisation of Grain Sidestreams for Functional Fibres,' will focus on creating new ingredients and production technologies from grain-based side streams. The company aims to develop fibre ingredients that offer both nutritional and technological benefits while improving the resource efficiency of grain processing. As part of the project, Raisio will scale up side-stream valorisation technologies at its new pilot plant at the Raisionkaari industrial site, completed earlier this year. The company will also evaluate commercial applications and market opportunities for the resulting ingredients. The pilot plant has previously received support through NextGenerationEU funding administered by Business Finland. Demand for fibre-rich and functional food ingredients has grown rapidly in recent years, driven by consumer interest in gut health, weight management and more sustainable nutrition options. According to Raisio, the new funding represents a significant boost to its innovation activities. The company reported research and development expenditure of €3.2 million in 2025. “Fibre is becoming one of the most important areas in future food innovation, and we see significant international potential in turning grain side streams into high-value ingredients,” said Reetta Andolin, chief innovation officer at Raisio. “This supports both our sustainability targets and our ambition to build new business.” The consortium is coordinated by Åbo Akademi University and also includes University of Turku, Aalto University and 13 industry partners. Raisio said the collaboration will strengthen its international innovation network and support its strategy of becoming a leading European innovator in fibre ingredients. The project is scheduled to begin in 2026 and run until the end of 2029, supporting the long-term growth of the company’s New Business operations.

Food-tech company Phytolon has secured $23.6 million in Series B financing to accelerate the commercialisation of its fermentation-derived natural food colours in the US, as consumer brands increasingly seek alternatives to synthetic dyes. The three-stage financing round was led by an undisclosed strategic investor and reflects mounting global demand for high-performing, sustainable natural colour solutions. Existing investors participating in the final stage of the round included Millennium Foodtech, NextGen Nutrition Investment Partners (NGN), Colorcon Ventures and Yossi Ackerman. The funding comes on the heels of a major regulatory milestone for the company. Earlier this year, the US Food and Drug Administration approved “Beetroot Red,” Phytolon’s first fermentation-based natural colourant, although the effective date remains subject to FDA administrative procedures. Phytolon’s Beetroot Red is produced by fermenting baker’s yeast and is designed to address several persistent challenges associated with conventional natural colours, including cost, supply reliability and performance stability. The company says the ingredient meets the clean-label expectations increasingly demanded by both consumer packaged goods (CPG) manufacturers and consumers. Halim Jubran, co-founder and CEO of Phytolon, said: “This new funding will be allocated to support sales and supply to CPGs and to distribution partners in the US and beyond. I am excited to see our portfolio of strategic investors increase, enabling us to grow our business and establish our footprint in the market.” The investment highlights continued momentum behind fermentation-enabled ingredient technologies as food manufacturers respond to tightening regulatory scrutiny of artificial dyes and growing consumer preference for naturally sourced ingredients. James Cali, general partner at NGN, said: “Phytolon is at the nexus of two mega-trends, consumer and regulatory demand to remove artificial dyes and advances in fermentation to offer natural ingredients with better functionality, cost and sustainability. With a strong network of strategic partners and recent FDA approval, Phytolon is well-positioned to capitalise on the transition toward natural dyes across food and supplement products.” Founded in Yokne’am, Israel, Phytolon develops precision fermentation-based colour systems using two core pigments – yellow and purple – that can create a broad range of shades spanning yellow, orange, red, pink and purple.

FoodBev Media was recently invited to take a journey through today’s most influential taste trends during a visit to ADM’s Flavour Innovation Centre in Berlin, Germany, where plant-based innovation was among the key focus areas. Read on to discover what the ingredients giant had in store for us, from global-inspired dishes to familiar comforts with a modern twist. At ADM’s Berlin facility, tucked away in the historic borough of Spandau, the spotlight is on flavour. The site produces solutions such as taste systems, extracts and speciality ingredients for use across a wide range of food and beverage applications, spanning sweet and savoury categories. When we arrived at the facility, ADM’s vice president of flavours for EMEA, Alexander Lichter, welcomed us with an overview of the company’s activities at the site, key focuses and some of ADM’s notable recent developments. These include significant investments into expansion in Africa, Eastern Europe and Dubai, as well as its recent acquisitions of UK flavour house FDL and hop extract specialist Totally Natural Solutions (TNS). He explained that the company’s focus is “rooted in nature,” rather than rooted in chemistry – “where nature meets precision” is a philosophy the company follows, embracing the “fusion between science and creativity” while aligning with consumer demand for naturally derived, clean-label ingredients. Meeting consumers where they are The company emphasised a focus on supplying not only ingredients, but flavour ‘systems’ at the site – beverage compounds, food preparations and systems across savoury and bakery categories that can support manufacturers in meeting the needs of today’s consumers. Today, food industry trends are evolving in line with shifting consumer priorities as the world around us changes. For manufacturers, the role is to keep up the pace and offer food products that are one step ahead, aligning with the next big trends while offering something fresh and unique to the market. Before we sat down for lunch, ADM’s Coralie Garcia Perrin, senior flavour product marketing manager for food EMEA, highlighted some of the top trends currently resonating deeply with consumers. At a time of significant geopolitical instability and ongoing uncertainty, Garcia Perrin noted the growing interest in ‘newstalgia’ – products that tap into consumer emotions and evoke memories from childhood, reimagined with today’s modern flavour trends. Consumers are seeking comfort in uncertain times, but are also drawn to novelty and adventure, reinforcing interest in such offerings. This desire for novelty and adventure is also driving growing interest in global flavours and culturally inspired dishes – Asian flavours, for example, are booming in the West, particularly in Europe, she noted. Fermentation enables the development of products with bold and umami flavour profiles, such as miso and gochujang, with Western consumers eager to experiment with new taste experiences or be reacquainted with flavours they enjoyed on their travels. Global fusion, in which flavours and traditions from different regions around the world are blended, are also proving popular as food businesses bring together much-loved elements of different regional cuisines to provide unique options that resonate with shoppers. Mochi ice cream is a notable example of this – a market valued at over $1.5 billion in 2025, it pairs traditional Japanese mochi (made from glutinous rice dough) with an ice cream (or plant-based alternative) filling, booming in Western retail with brands like Little Moons and Bubbies innovating in the space. Wellness is another major driver of innovation as consumers begin to place more emphasis on holistic wellbeing that encompasses mental and physical health. Flavour profiles associated with health and wellness are therefore on the rise, such as those with citrus and botanical notes. Garcia Perrin also acknowledged the rise in GLP-1 medication use for weight management, as consumers on these medications seek smaller portions: with each bite now worth more, nutrition and food quality is being centred over quantity. Additionally, mindful drinking is driving innovation in botanical-led alcohol alternatives, such as bitter, aperitif-style spirit alternatives and canned alcohol-free cocktails made with adaptogens, as interest in wellbeing remains a driving force behind alcohol moderation trends. Tasting today's trends To highlight the breadth of ADM’s solutions portfolio and how it can respond to these current trends, we were treated to a tasting menu cooked up by research and development chefs Amay Borle and Philipp Weiler. To begin, we were treated to a delicious plate of ‘veggie bites’ made from wholesome plant-based ingredients such as chickpeas and mushrooms, served with a curry aioli sauce for dipping. These were paired with a roasted cumin, lime and mint-flavoured beverage, complementing the flavours of the bites with a zingy and slightly spiced taste profile. Next, further drawing inspiration from Asian flavours, we enjoyed a plant-based chicken drumstick made from ADM’s soya protein, served with a Korean cucumber salad, spicy gochujang mayonnaise and caramel sesame seeds. This was paired with a refreshing jaboticaba and kumquat-flavoured energy drink, elevating the dish further into global flavour fusion to provide a refreshing accompaniment. Following this was a mini plant-based smash burger – with an option for a hybrid version, containing 50% meat and 50% soya – demonstrating the versatility of ADM’s soya ingredients. The chefs delivered a juicy patty that stood up to traditional meaty burgers, served with basil-flavoured mayonnaise, salad and fries. The dish was accompanied by a date, pomegranate, rose and jallab-flavoured beverage, offering a light and subtly sweet taste profile that contrasted with the savoury flavours of the food. Finally, dessert offered a ‘newstalgia’-inspired crème brûlée with a popcorn flavour, topped with popcorn for the ultimate combination of indulgence and familiar, childhood memories. This was served alongside crisp vanilla tuile biscuits and a flavourful mango sorbet dusted with tajin, tapping into the rise of ‘swicy’ (sweet and spicy) flavour profiles. A behind-the-scenes look To end the day, we toured the facility and were offered a first-hand insight into where some of the company’s solutions are developed for both sweet and savoury product applications. In sweet innovation, this included the company’s ice cream labs, where it develops creamy ice cream bases for use across various formats including soft serve and bars. Meanwhile, its confectionery innovation lab focuses not only on more indulgent confectionery formats like chocolate – it is also a hub for responding to the growing wellness boom with the development of functional gummy formats. During the day, we were able to taste a unique, dual-flavour format gummy with a basil and strawberry taste profile, with options of both pectin and gelatine formulations – satisfying demand for both vegan-friendly and non-vegan varieties. Clara Faustina, senior marketing manager for sweet goods and bakery EMEA at ADM, said: “Consumer demand for functional confectionery is increasingly shaped by a dual focus on achieving wellness goals while still delivering enjoyable sensory experiences”. “ADM’s research reveals that the ideal gummy product is expected to feature simple, naturally sourced ingredients, contain no artificial flavours or colours, and deliver added functional value – particularly high fibre content with sweetness derived from fruits. While lower-sugar and lower-calorie options are welcomed, consumers remain unwilling to compromise on taste and texture, underscoring the importance of smart formulation strategies.” In savoury, we gained an insight into where ADM develops plant-based and hybrid meat solutions based on its extensive range of plant protein ingredients. From soya to wheat and pea, ADM’s protein solutions are available in various formats, from powders to chunks, providing versatility for manufacturers across product applications like burger patties, mince and nuggets. Nicolas Koch, junior product marketing manager at ADM, noted that the company does not see plant-based and hybrid products as competing with each other – rather, they are viewed as complementary ways for consumers to incorporate more of the benefits of plant protein into their diets. “Hybrid and meat extension applications are currently seeing strong interest because they allow producers to enhance products with plant-based ingredients while maintaining the familiarity, taste and functionality of meat,” he told FoodBev. “This makes them an accessible and scalable option for reaching flexitarian consumers.” “At the same time, fully plant-based solutions continue to play an important role, particularly where customers are targeting specific consumer needs, dietary preferences or product concepts. Over recent years, demand for plant-based has become more focused and intentional, with greater emphasis on taste, nutritional value and realistic positioning.” Built for the long-term ADM’s work at the facility demonstrates how sustainability, health and flavour innovation intertwine, with the company emphasising a focus on developing nature-inspired solutions that are built for the long-term – not just for now. Garcia Perrin explained that ADM’s technology enables the replication of complex and seasonal flavours at scale by decoupling flavour creation from the limitations of raw materials, while preserving authenticity. "We use advanced techniques such as extraction and distillation to capture the key aromatic compounds of ingredients at their natural peak, when flavour is most vibrant,” she said. “These compounds are then transformed into stable flavour ingredients with significantly longer shelf lives than the original raw materials. This allows us to consistently recreate precise flavour profiles year-round, regardless of seasonality or variability in harvest conditions.” In some cases, she noted that the company can reconstruct profiles without relying on the original ingredient entirely. “This approach plays a critical role in addressing current environmental and supply chain challenges.” Additionally, the company’s research and development work centres around responding to long-term food flavour trends that will influence innovation and product development across wide-ranging applications for years to come. When asked how ADM identifies a flavour trend with long-term potential, rather than something more fleeting, Garcia Perrin told FoodBev that the answer is grounded in real consumer behaviour. “These flavours are already embedded in everyday eating habits, making them more than just a point of discovery – they deliver on repeat consumption,” she pointed out. “They also tend to travel well across regions, adapting to different culinary traditions, and scale across multiple categories such as beverages, snacks, dairy and savoury applications. She offered yuzu as an example – rooted in Japanese culture, she noted that this popular East Asian fruit has gained global traction in applications such as sparkling drinks, sauces and desserts, due to its versatility and alignment with broader preferences for citrus-forward profiles. “In contrast, short-lived trends are often driven by viral moments rather than sustained consumer demand,” she said. “These flavours or concepts may generate initial excitement due to their visual appeal or uniqueness, but they lack the depth needed for long-term adoption. They are frequently confined to a single format or occasion, and fail to drive repeat purchase.” An example she offered was the ‘angel hair’ chocolate trend tied to ‘Dubai-style’ confectionery – while it captured attention because of its striking appearance, its appeal is “more rooted in hype than a flavour profile that integrates into everyday consumption,” Garcia Perrin said. “Flavours that endure are those that fit naturally into how people eat, while hype-driven trends tend to fade quickly as they rise.” This fascinating day at ADM's facility brought with it a real appreciation for how influential flavour development can be in evoking emotion, providing comfort and indulgence, and delivering social and cultural connection during eating occasions. Sending a huge thankyou to the ADM team in Berlin for hosting FoodBev – for allowing us to gain insight into their creation process, for the valuable insights into today’s big opportunities in flavour, and, of course, for the delicious and thoughtfully curated tasting menu. We’ll hope to visit again one day!

Bridge2Food Europe 2026 will bring together leading experts, brands and innovators for three days of insight, connection and action focused on unlocking what drives real consumer success in food. Following the opening technical course, the event continues with a two day summit designed to connect market insight, scientific thinking and practical industry application. The programme addresses one of the most important challenges facing the industry today: how to create products that consumers choose, enjoy and return to. The summit opens with a high level plenary exploring the forces shaping consumer choice and commercial relevance. Speakers from Innova Market Insights, Behavior Global, ReD Associates, Green Queen Media, Wageningen University and Research and Spora will share perspectives on global trends, behavioural science, health, policy and the wider narratives influencing food systems. Across three content tracks covering consumer and market trends, product development and processing, and health driven innovation, attendees will gain a comprehensive understanding of the opportunities shaping next generation food. Contributions from organisations including IFF, Oatly, Novonesis, ADM, Mondelēz, Nestlé, Euromonitor, Max Burgers and Wageningen Food and Biobased Research will deliver practical insight and real world experience to help attendees turn ideas into action. Alongside the content, the event offers multiple opportunities to connect, including structured networking sessions and a dedicated networking dinner. These moments are designed to encourage meaningful conversations, build partnerships, and strengthen connections across the food ecosystem. Bridge2Food Europe 2026 provides a unique platform to learn, collaborate, and move innovation forward with confidence in a fast changing market. Register now to join the conversations shaping the future of food and secure your place in Copenhagen.

Scottish free-from bakery brand Lazy Day has unveiled two new additions to its line-up: Caramel Blondie and Choca Mocha Squares. Both available now at Tesco and priced at an RRP of £3.25, the products launch in response to demand for food and beverage options that balance familiarity with novelty – a trend commonly dubbed ‘newstalgia’ across the industry. Described by Lazy Day as ‘nostalgic yet elevated,’ the Caramel Blondie combines a gooey caramel base with chunks of golden biscuit, cherries and marshmallows, topped with smooth caramel and a sprinkle of coconut. Choca Mocha Squares, meanwhile, feature crunchy crisped rice coated in rich Belgian dark chocolate, layered with coffee-flavoured white icing and finished with a light cocoa sugar dusting. Lazy Day noted that tiramisu-inspired flavours are emerging as a key bakery trend for 2026, with tiramisu cookies, brownies and layered desserts gaining momentum on social media. This reflects demand for bakery products that feel indulgent, playful and experience-led while rooted in recognisable flavours, the brand said, pointing out that consumers are seeking bold espresso flavours alongside multi-sensory textures that combine soft, crunchy, chewy and fudgy elements. Both new launches are hand-baked in Lazy Day’s gluten-free, dairy-free, egg-free and vegan bakery in Scotland, with no nuts on site. The brand aims to demonstrate how innovation in the free-from category can ‘move beyond simple substitution and bring new and exciting flavour experiences to consumers with dietary restrictions.’ Sally Beattie, co-founder of Lazy Day, commented: “When we first launched Lazy Day back in 2006, the free-from aisle looked very different. There was very little choice available and, too often, products felt like they had been created simply to remove ingredients rather than to create something people would genuinely enjoy eating. As food scientists, but also as people personally living with food intolerances, we felt there was a real opportunity to change that.” She added: “Launching Caramel Blondie and Choca Mocha Squares feels incredibly exciting for us because they represent how far both the category and consumer expectations have come. The free-from category is evolving rapidly, and people no longer want products that simply ‘do the job’, they want bakery-quality taste, more adventurous flavour profiles and treats that feel every bit as exciting as traditional bakery products.”

ADM has announced a new partnership with international non-profit TechnoServe to advance regenerative agriculture practices among 15,000 new soybean farmers in Maharashtra, India. The partnership has been formed as part of ADM’s Farm Forward initiative, a global platform dedicated to building farmer resilience and advancing sustainable agriculture. Funded by a $500,000 investment from ADM’s corporate social investment programme, ADM Cares, the 18-month project will be rolled out to four districts in Maharashtra – Latur, Dharashiv, Beed and Nanded. It will focus on improving soil health, supporting Farmer-Producer Organisations (FPOs) with regenerative agriculture best practices and expanding access to digital tools and government guidance toward improving climate resilience and livelihoods. A Memorandum of Understanding between ADM and TechnoServe has now been signed, initiating the formal collaboration. The programme begins this month (May 2026), with ADM providing direction, governance and oversight, while TechnoServe leads on-the-ground implementation. Regenerative agriculture practices align with the government of India’s sustainable farming priorities. In addition to improving soil health, focuses include improving water use efficiency and ensuring targeted, efficient application of inputs such as fertilisers and crop protection products. Long-term improvements in livelihoods for farmers can also be achieved through more consistent yields and better cost efficiency, paving the way for a more resilient agricultural supply chain. A scoping phase to assess soil health and water conditions will kick off the programme, leveraging existing government-led technology solutions. Approximately 200 demonstration plots will then be established across programme villages over two cropping seasons, where farmers can observe and adopt regenerative agriculture practices. Government-led solutions include the Maha-Agri Tech project, an initiative designed to empower farmers through precision farming technologies. By leveraging satellite-based insights and drone-enabled applications, farmers gain access to data-driven insights on crop health, pest activity and field conditions, enabling more timely and informed decisions. Amrendra Mishra, managing director of Ag Services & Oilseeds and country manager for India at ADM, said: “At ADM, we believe that sustainable supply chains start with resilient farming communities”. “In partnership with TechnoServe, we are executing ADM’s Asia Pacific flagship programme for 2026 under the global Farm Forward initiative, combining our expertise, partnerships and on-the-ground experience to support farmers in strengthening climate resilience, improving soil health, enhancing livelihoods through targeted training and technology-enabled solutions and expanded access to markets and resources.”

T. Hasegawa USA has introduced a new dairy-free flavour solution aimed at helping food and beverage manufacturers recreate the taste, aroma and mouthfeel of real milk without using dairy ingredients. The California-based flavour manufacturer this week launched Hasemilk, a powdered flavour technology developed to mimic both the external and internal flavour characteristics naturally present in milk fat. The solution is designed for use across dairy and plant-based applications, including protein beverages, bakery products, desserts, and savoury formulations. The launch comes as manufacturers continue to face growing demand for lactose-free and dairy-alternative products, while also addressing ongoing consumer concerns about taste and texture performance in non-dairy offerings. Mark Webster, vice president of sales and marketing at T. Hasegawa USA, said: “Taste and texture remain one of the biggest barriers to adoption in the dairy alternatives category. Mintel research shows that while consumers aged 18 to 54 are open to dairy-free products, many are still sceptical that alternatives can deliver the same satisfying experience as traditional dairy." According to the company, Hasemilk was developed to overcome some of the most persistent formulation hurdles in dairy-free products, including off-notes, bitterness, and lack of creaminess in protein-based and plant-derived applications. Webster continued: "Hasemilk gives manufacturers more flexibility to enhance dairy flavour, improve overall taste performance and support reduced-dairy formulations without sacrificing the experience their consumers expect.” The company said the ingredient can help mask unpleasant flavours and aromas commonly associated with alternative proteins while enhancing creaminess and overall flavour balance in both sweet and savoury applications. Hasemilk is available in fresh whole milk, whole milk powder, and skim milk powder flavour profiles. The product complies with FDA natural flavour guidelines and is positioned as vegan, dairy-free, non-allergen, kosher, non-GMO, and Proposition 65 compliant. Beyond sensory performance, T. Hasegawa highlighted the solution’s dry format as a key advantage for manufacturers seeking greater flexibility in formulation, transportation, and supply chain management. The company also positioned the ingredient as a potentially more cost-effective and sustainable alternative to conventional dairy ingredients. Hasemilk emerged from T. Hasegawa’s multi-year “Bridge to Tokyo” initiative, a collaborative development program linking the company’s U.S. operations with its global R&D headquarters in Japan. Founded more than a century ago, T. Hasegawa develops custom flavours and fragrances for global food and beverage brands and has expanded its focus in recent years toward functional flavour systems and clean-label innovation.

Soufflet Malt and Ferments du Futur have launched a new research initiative aimed at developing next-generation food ingredients using solid-state malt fermentation, beginning with a cocoa alternative derived from sprouted grains. Announced on 27 May, the 18-month programme seeks to address growing supply and pricing pressures in the global cocoa market by reproducing cocoa-like flavour profiles through fermented barley malt, wheat and other germinated grains. The project combines Soufflet Malt’s industrial malting expertise with Ferments du Futur’s fermentation research capabilities. The collaboration reflects increasing interest across the food and beverage sector in fermentation-enabled ingredient innovation as manufacturers search for more resilient and sustainable raw material solutions. The research centres on solid-state fermentation, a process in which microorganisms are cultivated directly on germinated grains to generate targeted aromatic compounds. According to the partners, the technology could eventually support the creation of a broader range of grain- and legume-derived ingredients for food applications, including compounds linked to nutritional benefits such as antioxidants and vitamins. Initial work will focus on identifying cocoa’s aromatic signatures and the metabolic pathways needed to reproduce them through malt fermentation. Researchers will also screen microbial strains and optimise fermentation conditions, including roasting techniques designed to deepen flavour complexity. Laurent Debande, chief growth and innovation officer at Soufflet Malt, said: “Given the challenges currently facing the cocoa value chain, innovation and collaboration between public research and industry are essential to developing new sustainable solutions." Alongside laboratory research, the project includes plans for industrial scale-up through a new four-ton pre-industrial demonstrator facility in Nogent-sur-Seine, France. The installation will allow teams to validate strain productivity and fermentation conditions at larger scale while preparing samples for commercial partners. The companies say the program is designed to accelerate the transition from research to market-ready applications, an increasingly important consideration as ingredient manufacturers seek commercially viable alternatives to climate-sensitive commodities. Ferments du Futur executive director Damien Paineau said: “By combining advanced fermentation research and industrial know-how, this partnership perfectly illustrates the strength of the continuum between discovery and market-driven innovation." The initiative comes amid heightened volatility in cocoa supply chains driven by climate disruption, disease pressure, and rising commodity prices. Ingredient developers and food manufacturers have increasingly turned to fermentation, precision biotechnology, and alternative crop systems to secure more stable flavour and ingredient sources. Soufflet Malt operates 40 malting plants across 20 countries with annual production capacity of 3.7 million tonnes. Ferments du Futur, launched in 2022 by INRAE and ANIA, currently supports multiple advanced fermentation research projects focused on food, health and environmental applications.

Plant-based beverage brand Silk is expanding its high-protein offerings with the launch of Silk 18g Protein. Developed by Danone Canada, the new product is positioned as the first high-protein plant-based beverage in Canada to offer 18 grams of complete protein per 250 ml serving. The launch comes as consumer interest in protein continues to grow, with Danone Canada citing research showing that 71% of Canadians are seeking to increase their protein intake as part of a balanced lifestyle. Janna Boloten, director of nutrition and scientific affairs at Danone Canada, said: “Protein is a key nutrient for health at every stage of life, and we know that plant-based proteins, including soy, can offer long-term health benefits. This nutritionally fortified plant-based beverage is a new and exciting way for consumers to incorporate plant-based protein into their diets.” Silk said the product was developed to challenge perceptions that plant-based beverages are not protein-dense, while also addressing demand for taste and convenience. The beverage is designed for multiple consumption occasions, including coffee, cereal, smoothies or standalone drinking. In addition to 18 grams of protein, Silk 18g Protein contains fibre and 10 essential nutrients, including calcium, vitamin D and B vitamins that support bone health and energy metabolism. The company also highlighted that the beverage contains 50% less sugar than comparable dairy milk products. The product is available in Regular and Chocolate varieties and features a smooth texture intended to differentiate it from traditional protein beverages. Silk 18g Protein is rolling out nationally in a 1.42L refrigerated format at major grocery retailers across Canada. Founded in 1977, Silk offers a portfolio of plant-based beverages, creamers and dairy-free yogurt alternatives, including almond, oat, soy and coconut-based products.