British functional drinks brand The Turmeric Co has launched what it claims is a first-of-its-kind innovation: a raw turmeric shot containing VeCollal, a plant-based collagen alternative ingredient. The formulation combines raw turmeric root with the plant-based collagen alternative, which is designed to precisely mirror the amino acid profile of human Type I collagen. The Raw Turmeric & Pro-Collagen daily shots support the body’s natural collagen production, designed to maintain healthy skin, hair and nails while supporting overall vitality. Each 60ml shot blends functional ‘superfoods’ including watermelon, beetroot, pomegranate, raspberry, dragon fruit, raw turmeric root and raw ginger root. This fruity blend is enhanced with zinc, vitamin C and The Turmeric Co’s BioMax Uptake Blend – the brand’s proprietary delivery system designed to optimise the absorption and bioavailability of the functional ingredients in its shots. Together, the ingredients aim to support normal collagen formation for the healthy function of skin and contribute to the maintenance of skin, hair and nails, as well as reduce tiredness and fatigue. Unlike bovine or marine collagen, VeCollal provides the exact amino acid building blocks the body uses to form collagen naturally. In clinical studies, it has been shown to improve skin firmness and elasticity, reducing wrinkles by 32.9% and increasing collagen density by 7.7% after eight weeks. Thomas Robson-Kanu, founder of The Turmeric Co, said: “From the start, our goal has been to create pioneering products that deliver real results. When developing Raw Turmeric & Pro-Collagen, we wanted the most effective, science-backed collagen available, and it had to be clean and natural. VeCollal was the clear choice.” Robson-Kanu explained that the combination of VeCollal with the uniquely extracted raw turmeric root is what makes the formulation stand out. “We’ve spent years perfecting a process that preserves the plant’s natural compounds at their most potent, allowing the body to absorb and utilise them effectively,” he added. “By pairing this with nutrient-dense fruits, we’ve created a blend that not only supports skin health but also works holistically with the body. It’s a truly advanced approach to everyday wellness, and I can’t wait for consumers to try it.” The 420ml Raw Turmeric & Pro-Collagen shot is available now in Sainsbury’s for £6.95, and will launch direct-to-consumer on 3 November via the brand’s website.

Seven Members of the European Parliament (MEPs) have signed a declaration calling on UN member states to transition their societies toward more plant-rich diets. The declaration will be presented at the annual UN climate summit, COP30, this year taking place in Belém, Brazil from 10-21 November 2025. It has been endorsed by more than 100 stakeholders, and calls on UN states to put forward specific Action Plans for Plant-Based Foods – such as the plan introduced by Denmark in October 2023 – with ambitions to create a more healthy and sustainable future food system. The MEPs who have signed the declaration so far are the Netherlands’ Anna Strolenberg and Anja Hazekamp; Denmark’s Sigrid Friis; Germany’s Sebastian Everding, Jutta Paulus and Maria Noichi; and Luxembourg’s Tilly Metz. The declaration cites data outlining the environmental benefits of plant-rich diets, such as supporting climate change mitigation and protecting biodiversity, as well as the benefits for public health and food security. Member states are called on to promote healthy, sustainable and plant-rich diets from farm to fork, including committing to a deadline for the publication of the National Action Plans, and to providing the necessary financial support for such plans’ implementation. Jasmijn de Boo, global CEO of ProVeg International – an organisation that spearheaded the launch of the Belém Declaration on Plant-Rich Diets – commented: “We are delighted that MEPs are showing support for promoting plant-rich diets. The declaration really gets to the heart of how we can change the food system to curb climate change, to improve people’s health and to make the food system more resilient.” She added: “As COP30 will have a focus on transforming agriculture, we hope the declaration will win attention for the benefits of plant-rich diets and that summit delegates will be inspired to introduce strategies to increase the production and consumption of more plant-based foods in their own countries.”

Roquette, a player in plant-based ingredients, has launched Amysta L 123, a thermally soluble pea starch that promises to reshape the landscape of clean label products. This innovative ingredient is the first in Roquette's new Amysta range, designed specifically to meet the growing consumer demand for transparency and simplicity in food labelling. The introduction of Amysta L 123 comes at a time when scrutiny over ingredient transparency and traceability is intensifying. According to recent data, nearly one-third of new food and beverage products globally are marketed as clean label, with over 75% of consumers indicating that brand transparency significantly influences their purchasing decisions. Roquette's latest offering aims to address these market trends by providing manufacturers with an ingredient that not only simplifies ingredient lists but also enhances consumer trust. Developed through a patented, enzyme- and chemical-free process, Amysta L 123 delivers exceptional texturising performance while maintaining label-friendliness. Unlike traditional native starches, which often face solubility challenges, this new pea starch boasts low viscosity, smooth mouthfeel and excellent dispersibility, making it suitable for a variety of applications, including ready-to-mix beverages, soups, sauces and condiments. Damien-Pierre Lesot, head of Roquette’s innovation and product marketing for food and nutrition, said: “Amysta L 123 marks the beginning of a new journey in label-friendly starch innovation. By combining a trusted ingredient source with a patented, chemical-free process, we enable our partners to create foods that align with consumer expectations for simplicity, transparency and functionality.” Roquette's introduction of Amysta L 123 not only reflects its commitment to innovation but also its dedication to partnering with food manufacturers to overcome formulation challenges. The starch's natural flowability allows for easy handling and precise dosing in powdered formulations, enhancing process efficiency and product consistency. Furthermore, in the EU, it can be labelled as 'soluble pea starch,' while in the US, it is simply 'pea starch,' aligning with consumer preferences for clear and familiar ingredient labels.

Oatly has revealed that its best-selling Barista Edition drinks are now made with 100% British-grown oats, announced today (30 October 2025) following its successful Q3 2025 results, shared yesterday. Oatly said the move to British oats has been ‘years in the making,’ marking a key step in the company’s long-term commitment to strengthening UK agriculture. By 2026, the company expects to have tripled its investment in British-grown oats, while also doubling the volume of British oats supplying products across EMEA markets. By moving the Barista Edition drinks to UK-grown oats, the products’ climate footprints are projected to shrink by 7-13% by the end of this year. The transition includes eight products within the Barista range, including the best-selling Barista Edition 1L ambient and chilled, and 1.5L ambient. Barista Edition Organic, jiggers, Lidl Barista and some multi-packs will continue to be made with a mix of British and European oats. Bryan Caroll, UK and Ireland general manager at Oatly, said: “Oatly Barista Edition remains the UK’s most popular oat drink, both with consumers and baristas”. “With this shift, a significant proportion of all plant-based drinks will now be made with British-grown oats. This change reflects our ongoing commitment to taste, sustainability and product performance, and further reinforces Oatly’s long-standing support of British farmers.” The group’s financial results, for the third quarter ended 30 September 2025, saw Oatly hit a record $222.8 million for the quarter – its highest quarterly total in the company’s history. This marks a 7.1% increase on the prior year period. This was also the Swedish oat milk giant’s first quarter of profitable growth since its initial public offering (IPO) in 2021. In a statement on LinkedIn, CEO Jean-Christophe Flatin said the “major milestone” of profitability reflects the team’s “discipline and resilience” in turning around the business over the past three years. “This turnaround is the result of a company-wide effort to operate smarter, serve better, and build for long-term success,” Flatin added. “This is only the beginning of what’s possible.” Measures taken to streamline the company’s operations include a strategic review of its Greater China business , still ongoing, amid a broader evaluation of its Asia operations. When announced in July, Oatly said a range of options were being considered as part of the China review, including a potential carve-out of the Greater China segment.   In December 2024, the company announced the closure of its site in Senoko, Singapore , as part of an ‘asset-light’ strategy to improve cost structure. The company also announced the discontinuation of construction of its second manufacturing facility in China. The company reaffirmed its 2025 outlook in its Q3 results statement, with constant currency revenue growth expected to be in the range of flat to a 1% increase. Adjusted EBITDA is expected to be in the range of positive $5 million to $15 million. Third quarter adjusted EBITDA was $3.1 million, an improvement of $8.2 million compared to the prior year period. Gross margin was 29.8%, which was flat compared to the previous year. Flatin commented on the Q3 results: “While we are proud of this achievement, we know that profitable growth is a milestone and not the finish line. We see significant potential ahead of us, and we are confident that we are taking the right steps to drive durable, scalable, and profitable growth as we execute on our mission.”

Japanese food manufacturer Ajinomoto has expanded its Solein-powered product line with the launch of a new ready-to-drink coffee under its sustainable brand Atlr.72. The new product, Atlr.72 GRe:en Drop Coffee, is a dairy-free iced latte that blends traditional coffee with 'beanless' coffee made from rice and chickpeas. The drink uses Solein, a protein ingredient developed by Finnish food-tech company Solar Foods, to provide a creamy texture without dairy. According to Ajinomoto, the blend – composed of 70% coffee and 30% beanless coffee – reduces carbon emissions by around 25% compared with conventional coffee production. GRe:en Drop Coffee is available for a limited preview in Singapore. Solar Foods’ chief sales officer Juan Benitez Garcia said the collaboration with Ajinomoto, which began in 2023, highlights Solein’s versatility across product categories. "The Atlr.72 products showcase Solein’s versatility from replacing dairy or egg yolk to being a nutritious protein ingredient. Solein brings superior nutritional values, taste and functionality, with minimal environmental impact." The launch follows earlier Solein-based products under the Atlr.72 brand, including Flowering Mooncakes and Ice Cream Sandwiches introduced in 2024, and Flowering Ice Cream, which debuted earlier this year. Ajinomoto plans to expand the range beyond desserts and beverages into everyday meals.

Soul Kitchen, a female-founded food UK brand, has unveiled a new line of single-serve, clean label soups designed specifically for modern workplaces, micro-markets and travel. This launch responds to rising consumer demand for healthier, convenient food options, with the instant soup market projected to grow from $742 million to $1.17 billion by 2035. The new Soul Kitchen Plus+ range features two initial offerings: Super Greens (Broccoli, Leek & Spinach) and Lion’s Mane Mushroom with B12, Thyme & Black Pepper. Both soups are produced in the UK at a Salsa-approved facility, using gently dehydrated vegetable powders, herbs and spices, without any gums, emulsifiers, palm oil or artificial flavourings. Each 20g sachet is ready in under three minutes, addressing the needs of busy consumers seeking nutritious meal solutions. This launch comes at a time when 77% of UK consumers express concerns about ultra-processed foods, signaling a shift towards simpler ingredient lists. The demand for functional foods is on the rise, with plant-based products growing at an annual rate of over 11%, currently valued at £389 million. The introduction of clean label soups aligns with these trends, offering a solution that combines convenience with quality. The Lion’s Mane Mushroom soup taps into the burgeoning global functional mushroom market, which has more than doubled in the last five years and is projected to reach $19 billion by 2030. While research on the cognitive benefits of such mushrooms is ongoing, there is a notable increase in consumer interest in adaptogenic ingredients. Each serving of the Super Greens soup delivers 4.6g of protein sourced from sunflower, while the Mushroom soup provides 100% of the recommended daily intake of vitamin B12, a critical nutrient often lacking in plant-based diets. Eiméar Sutton, head of nutrition at Biovit, said: “Biovit’s vitamin B12 and vitamin D are derived from mushrooms and remain within a food matrix, enhancing nutrient absorption and providing additional health benefits”. Soul Kitchen’s soups are available in cases of 12, with a recommended retail price starting at £1.79. Initial listings include over 100 independent retailers, such as Earthfare in Glastonbury and The General Store in Manchester, with plans to expand into travel retail through partnerships with Eurostar and Rail Gourmet. Bella Acland, founder of Soul Kitchen, highlighted the brand's commitment to quality and simplicity: “Consumers want simplicity they can trust. We’re not chasing trends; we’re re-imagining something familiar and doing it properly.” This philosophy underscores the brand's mission to provide nutritious, satisfying meals that fit seamlessly into modern lifestyles. Ky Wright, CEO of Biovit, expressed enthusiasm for the collaboration, noting, “We’re delighted to be partnering with Soul Kitchen for Biovit’s first product launch in the soup category". "Their all-natural mushroom soup is fortified with Biovit’s naturally-sourced vitamin D and B12, confirming that it only contains natural nutrients with proven bioavailability.”

A new report from investor network FAIRR (Farm Animal Investment Risk and Return) calls on food companies to diversify their protein sources away from animal proteins in order to effectively meet consumer demand. The report, Feeding Change: Building a Resilient Food System Through Protein Diversification, found that many global food businesses are not effectively meeting demand for nutritious and sustainable protein sources. FAIRR noted that the industry’s over-reliance on animal protein is limiting the growth of the plant-based category and weakening the resilience of food supply chains, despite the business opportunity offered by plant-based proteins. Published yesterday (28 October 2025), the report contains results from the second year of an investor engagement with 20 of the world’s largest food retailers and manufacturers. It is supported by 73 investors with $11.5 trillion in combined assets. The eight F&B manufacturers included are Conagra Brands, Danone, General Mills, Kraft Heinz, Mondelez International, Nestle, The Hershey Co and Unilever. It also includes 12 retailers: Amazon, Ahold Delhaize, Carrefour, Coles, Costco, Kroger, Loblaw, Sainsbury's, Target, Tesco, Walmart and Woolworths.   The whole food opportunity With scrutiny of ultra-processed foods (UPFs) on the rise, demand for fresh, whole foods is increasing. The latest EAT Lancet Commission found that a global shift toward more plant-rich diets, aligned with its recommended Planetary Health Diet, could prevent up to 15 million premature deaths annually. Despite this, only three of eight brand manufacturers have launched a plant-based whole food product in the past year, FAIRR observed, instead favouring more processed alternatives to animal products. By focusing on plant-based whole food proteins that align with consumer preferences, retail group Carrefour exceeded its target of over €500 million in plant-based sales – originally set for 2026 – in 2024, and expanded its goal to €650 million. In 2025, Ahold Delhaize expanded the scope of its target for all its European retailers to achieve 50% plant-based protein sales by 2030. But FAIRR’s report showed 75% of companies are yet to acknowledge the sustainability and nutrition potential of substituting animal ingredients with plant-based options. Only one of the companies, Nestlé, was found to have quantified the emissions mitigation opportunity so far.   Innovation gaps Of the plant-based product launches seen over the last year, FAIRR identified room for improvement. Only 25% of companies in the engagement had surveyed their consumer base to better understand their preferences, leading to a misalignment between product launches and market demand – two companies acknowledged that some of the plant-based meat products launched in the last year were already discontinued due to low sales. Access and affordability remain key barriers to consumer adoption, but just 60% of companies disclosed evidence of working to improve either of these factors. Woolworths has added vegan and vegetarian filters to its online product search, and Tesco has replaced everyday items in its Express stores with cheaper options, including plant-based product lines. The report also highlights consumer dissatisfaction with plant-based proteins’ taste and texture, further preventing wider uptake. Despite this, just 40% of the engagement cohort dedicated resources to increase product innovation – which could include R&D, partnerships and venture investment – compared to 45% in 2024. Additionally, while 70% of companies identified health and wellness as one of the most material issues to their businesses, just 30% have nutrition expertise at the board level. 25% of companies currently have no dedicated health strategy. Dana Wilson, manager of research and engagements for protein diversification at FAIRR, said: “Shoppers are looking for affordability, great taste and healthiness in 2025, yet food companies are investing too little in product innovation to cater for consumer expectations”. “By engaging customers towards nutritious and sustainable plant-based proteins, proactive companies can harness a significant market growth opportunity, as well as build a more resilient product portfolio.”   Increasing supply chain resilience Only 40% of the companies had assessed the transition risk of failing to respond to changing consumer preferences for plant-based products, and the impact of physical climate risks on animal agriculture supply chains. FAIRR pointed out that diversifying away from animal proteins has many benefits in mitigating supply chain risks, highlighting this year’s avian influenza outbreak – which led US egg prices to almost double – as an example. Meanwhile, US cattle herds have fallen to their lowest levels since 1973 due to drought, interest rates and feed costs. Almost all of the companies involved overlook the supply chain implications of protein diversification, FAIRR said. It identified Danone as the only company reskilling its workers to support a transition to more sustainable diets – the company has supported its factory staff in Villecomtal-sur-Arros, France, to produce oat milk at the factory, which has shifted away from producing dairy yogurt products. Sophie Kamphuis, senior advisor for responsible investment at Dutch asset manager MN, said: “The findings point to a sizable gap in the market at the intersection of whole food, high-protein and reduced meat diets”. “Added to this, we have also seen a number of shocks to animal protein supply chains this year, due to changing weather patterns, macroeconomic conditions and zoonotic diseases. Diversification into plant-based proteins is a key strategy to increase resilience and meet climate goals, as well as to tap into a burgeoning market.”

When two big names in meat-free innovation unite under the banner of the world’s largest meat producer, questions about ethics, transparency and true sustainability inevitably follow. In this opinion piece, Cameron Harsh of World Animal Protection challenges investors and consumers to look beyond the marketing – and confront what they call the industry’s “blatant greenwashing”. JBS, the world’s largest meatpacking giant – known for enabling widespread deforestation, using child labour, avoiding corporate taxes and bribery convictions – is trying to clean up its image. The Brazil-based company recently announced the launch of The Vegetarian Butcher Collective, a plant-based protein company, touting the move as proof of its commitment to sustainability and climate innovation. Meaningful investments in plant-based foods are urgently needed to protect the planet from the damage caused by industrial meat production. But make no mistake: this is a classic example of greenwashing designed to distract from the damage at the heart of JBS’s business model. In a single day, JBS slaughters 13 million chickens, 128,000 pigs and 77,000 cows across its global operations, making the company responsible for greenhouse gas emissions equivalent to 13.9 million cars annually. Shockingly, JBS's policies allow legal and illegal deforestation in Brazil to continue until 2030 and elsewhere until 2035, despite their false public promises to combat climate change. Rather than striving to meet climate goals, JBS has, in fact, increased its emissions by 50% in recent years. The company’s acquisition of The Vegetarian Butcher feels like a diversion. It cannot even begin to make a dent in reversing the rampant destruction JBS continues to cause to our planet. It is, however, a corporate playbook we’ve seen before in attempts to fabricate a more sustainable or ethical image. In 2011, Coca-Cola acquired Honest Tea, known for its fair-trade practices and innovative bottle design that used 22% less plastic, while remaining the world’s largest plastic polluter. Once the profits didn’t measure up, Coke shut Honest Tea down. Similarly, while General Mills acquired Annie's, a brand known for providing non-GMO, organic comfort food, the company continued lobbying in opposition to labelling GMOs. While clashes between optics and real values are common among multinational conglomerates, for consumers and investors truly interested in putting their money into companies that reflect their principles, it’s critical to question these ‘green’ acquisitions. Often, they’re simply masking the parent company’s ongoing environmental or social harms. It’s likely no coincidence that this acquisition came just months before this year’s United Nations annual climate meetings will be held in Brazil, where JBS originated. JBS is actively influencing the agenda and organising specific events in an attempt to reshape its image as a climate polluter and neutralise criticism of its role in driving deforestation and emissions via industrial meat production. JBS sells its products to nearly every major grocery chain in the US. It may not be a household name, but it’s behind more recognisable American brands, including Swift and Pilgrim’s Pride. The company’s eagerness to entrench itself more deeply in the American market was evident after its subsidiary, Pilgrim’s Pride, made a $5 million donation to the Trump-Vance Inaugural Committee and shortly after received approval to list on the NYSE. This came despite top proxy advisory firms, including Glass Lewis and ISS, urging shareholders to vote against the listing, citing serious governance concerns and a lack of transparency. American grocers should know that JBS doesn’t intend to ethically do business with its partners or consumers. In the US, in the past year alone, the company agreed to pay $4 million for child labour violations, $100 million to settle antitrust claims for conspiring with rivals to underpay American chicken farmers, and $83 million to settle antitrust claims for conspiring with rivals to curb beef supply in the US in order to artificially inflate prices. For investors, the fact is that JBS builds these corrupt practices and the fines that come with them into its business model. JBS has thrived because of weak enforcement, political influence, and a financial system that rewards short-term gains over long-term responsibility. Even in an industry known for its poor conditions, pollution, and animal cruelty, JBS stands out for the scope and severity of its violations, with an egregious track record of human rights, animal and environmental abuses. Investors and consumers interested in finding plant-based, climate-friendly companies deserve better than to have their capital funneled into an organisation with such disregard for ethical and sustainable business practices.

Upcycled Plant Power, a UK food-tech company creating sustainable protein products from previously wasted broccoli crops, has received £3.5 million in a recent investment round. Upcycled Plant Power (UPP) provides hypoallergenic, plant-based protein and fibre ingredients for food manufacturers seeking to decarbonise their products. Applications for the ingredients range from plant-based meat alternatives to soups and sauces, baked goods, and pet food. By pairing automated broccoli harvesting with the upcycling of 70% of the plant typically discarded, UPP transforms a high-waste crop into a dual-revenue system that can cut Scope 3 emissions and support UK food security and nutrition goals. Participants in the investment round include climate-focused investment firm Elbow Beach, which contributed £1.5 million. The start-up also received £500,000 in government grants supporting UPP through to first revenues. The funding will support the scaling of UPP’s self-powered robotic harvesting system, Harvesta, which identifies market-ready broccoli heads in real time. It will also support launches of UPP’s Prota (protein) and Fiba (fibre) ingredients to the UK market. UPP’s 2025 Harvesta mode, trialled successfully in Lincolnshire and Scotland, can harvest three rows simultaneously at up to 5 km per hour. This aims to transform the harvest economics of a crop that is typically picked manually, while accelerating the supply of side-stream material UPP uses in its patent-filed food ingredient production process. Mark Evans, CEO of UPP, said: “UPP is redefining how we produce plant protein, using under-utilised parts from the crops we already grow, without requiring additional land, water or emissions”. “Our technology turns what was once waste into a cost-effective, nutritious, hypoallergenic food ingredient, directly supporting farmers, manufacturers and the planet.”

The Bezos Earth Fund is investing $30 million in projects focused on using AI to protect the planet, including more than $2 million on projects to support sustainable protein development. The broader $30 million investment – made as part of the Fund’s AI for Climate and Nature Grand Challenge – aims to enable the scale of real-world AI solutions that tackle environmental issues such as biodiversity loss, climate change and food insecurity. Food System Innovations (FSI), a US-based philanthropic platform investing in a sustainable future for food, is among 15 global teams selected to receive grants. The award will support a collaboration between FSI, its non-profit sensory programme Nectar, and computer scientists at Stanford University in California. The team is developing algorithms that predict sensory attributes and optimise ingredient formulations for sustainable proteins. Using a combination of Nectar’s sensory data and molecular flavour databases, the team will build an AI model that connects molecular structure, flavour, texture and consumer preference. This aims to accelerate sustainable protein product development and market penetration. Anna Thomas, the project’s technical lead and co-principal investigator, said: “Our early research shows that large language models can help revise formulations based on sensory feedback. With this grant, we can deliver actionable insights that improve taste and speed the protein transition.” The AI Grand Challenge is a $100 million initiative, first launched in 2024. This new round builds on the success of Phase I, announced in May, which funded early-stage concepts demonstrating AI’s potential to accelerate environmental progress. Other food-focused Phase II awardees announced include Delft University of Technology, in the Netherlands, for a project to apply neural networks to speed up cultivated meat production; and University of Leeds, in the UK, where researchers are building an AI platform to convert food waste into microbial protein. Over the next few years, the awardees will test, refine and evaluate the impact of their approaches, sharing insights and results as their projects progress. Amen Ra Mashariki, director of AI at the Bezos Earth Fund, said: “At the Bezos Earth Fund, we’re focused on making AI work for the environment — not the other way around”. “These projects show how AI, when developed responsibly and guided by science, can strengthen environmental action, support communities and ensure its overall impact on the planet is net positive.”

Sugar reduction has become a non-negotiable priority in the food and beverage industry. With health authorities, governments and consumers demanding for lower-sugar products that don’t sacrifice taste, creating an intense pressure on formulators. In this context, cranberry juice emerges as a strategic ingredient, helping brands achieve sugar-reduction goals while also enhancing flavour, colour and clean-label appeal. Market insights reveal that health and indulgence now go hand in hand. Across regions, consumers are increasingly attentive to low, no or reduced sugar claims and are open to innovative flavour experiences. At the same time, regulations are becoming more stringent, with global health authorities urging significant sugar reduction and the EU setting strict limits for products labeled as 'low sugar'. Cranberry juice provides a unique set of formulation advantages: Lower natural sugar content  than other red or purple fruit juices. Acidity that balances sweetness , enabling sugar reduction without taste compromise. Bright natural colour   that eliminates the need for artificial dyes. Built-in preservation   from acidity, reducing the use of synthetic additives. These qualities align perfectly with the growing global demand for transparency and clean-label products, as consumers increasingly look for real, simple and recognisable ingredients. Applications span multiple beverage categories, including reduced-sugar juices, functional waters, sparkling drinks, plant-based beverages and more. Fruit d’Or offers a wide range of cranberry ingredients, carefully crafted to meet the diverse needs of food manufacturers while ensuring consistent quality that adheres to the highest industry standards. Discover how cranberry juice can enhance flavour, colour and formulation in your products. Download our complete guide here .

The Abu Dhabi Investment Office (ADIO) has partnered with precision fermentation specialists The Every Company and Vivici, aiming to advance an alternative protein ecosystem in the United Arab Emirates capital. Precision fermentation is an advanced biotechnology method involving the use of microorganisms to produce high-value proteins and other ingredients. Typically animal-based ingredients, such as dairy proteins, can be produced in this way with no animal input, offering a sustainable alternative to traditional animal-based production. US-headquartered The Every Co uses the technology to produce animal-free egg ingredients made from precision-fermented ovalbumin, including egg whites, a protein powder and a complete liquid egg solution. Vivici, headquartered in the Netherlands, focuses on dairy – its flagship ingredient is Vivitein BLG, a bioidentical beta-lactoglobulin protein made without animals. Through the partnership, the companies will explore the establishment of a 4-million-litre, industrial-scale facility for alternative protein production. This aims to strengthen Abu Dhabi’s biotechnology and innovation ecosystem at a time when the global protein fermentation market, valued at $3 billion in 2024, is projected to expand to $54 billion by 2032. The partnership marks a key milestone for Abu Dhabi’s AgriFood Growth and Water Abundance cluster, which aims to address food security and water scarcity through advanced technologies and international collaboration. Building a state-of-the-art protein fermentation facility in the emirate will contribute to regional food resilience, while expanding Abu Dhabi’s presence in global protein supply chains. The initiative will focus on designing, financing and commercialising a facility that meets ‘the highest standards’ of food safety and Halal certification. It will be multi-tenanted to enable the participation of other fermented protein companies in the future. Additionally, the project will support the creation of a regulatory framework for fermented proteins, creating clear pathways for commercial approval in the UAE and across the region. The partners will also explore opportunities for export through the UAE’s Comprehensive Economic Partnership Agreements (CEPAs), aiming to enhance Abu Dhabi’s role as a gateway to high-growth markets across Asia, Africa and Europe. In addition to the production site, the partnership aims to collaborate with local universities, research institutions and training providers to drive talent development in biotechnology and food science, build a skilled national workforce and facilitate global knowledge exchange. Arturo Elizondo, CEO of The Every Company, said: “The UAE and wider region stands to benefit tremendously from protein independence, and we’re excited to support ADIO and our partners to build this ecosystem in Abu Dhabi and demonstrate how cutting-edge biotechnology can be deployed at scale to transform global food systems”. Stephan van Sint Fiet, CEO of Vivici, commented: “The emirate provides a unique combination of capital, talent and infrastructure that enables rapid growth while ensuring the highest standards of safety and quality. Together with ADIO and our partners, we will help establish Abu Dhabi as a hub for next-generation food innovation.” Vivici has achieved self-affirmed GRAS status in the US and launched nature-identical whey protein within its first year of operation. Meanwhile, Every has secured a US patent for its precision-fermented ovalbumin protein and is now expanding its ingredient applications across the F&B sector. The partners hope to not only strengthen Abu Dhabi’s own resilience, but offer a model for sustainable growth that can serve regional and international markets for decades to come.