Biotech company Checkerspot has partnered with Huvepharma to commercialise a new microalgae-derived oil that replicates key nutritional fats found in human milk, which is said to be a potential game-changer for the infant formula industry. The collaboration will bring high sn-2 palmitate algal oil to industrial scale, offering a sustainable and consistent alternative to palm-derived oils currently used in infant nutrition. The ingredient is designed to mimic the triglyceride structures in human milk fat, which play an essential role in nutrient absorption and digestive comfort for infants. Unlike existing products that rely on palm oil and enzymatic modification, Checkerspot’s oil is produced directly through fermentation of microalgae using simple sugars. This process eliminates dependence on palm-based feedstocks, reduces environmental impact and ensures a highly controlled and contamination-free ingredient. Kiril Domuschiev, president and CEO of Huvepharma, said: “Checkerspot’s breakthrough high sn-2 palmitate algal oil is a leap forward for infant nutrition, both in terms of nutritional quality and environmental impact. Huvepharma’s deep expertise in fermentation at scale and global market presence, ideally positions the partnership to deliver this innovation reliably and competitively to the infant nutrition industry." The partnership combines Checkerspot’s proprietary molecular and strain engineering technology with Huvepharma’s established manufacturing and distribution capabilities. Together, the companies aim to meet growing demand for more sustainable and high-performance fats and oils in infant formula and advanced nutrition. John Krzywicki, CEO of Checkerspot, added: “Partnering with Huvepharma allows us to bring high sn-2 palmitate algal oil to industrial scale and make it accessible to infant formula brands worldwide. This is a key milestone in redefining how high-performance fats and oils for nutrition are sourced and produced." The companies plan to position algal oil as a scalable, palm-free solution to the infant formula industry’s sustainability and supply challenges, supporting manufacturers looking to more closely replicate the nutritional profile of human milk fat.

Protein continues to dominate the active nutrition space, with ‘high-protein’ claims on food products holding considerable power when it comes to attracting purchases. But will the protein craze continue to resonate with future plant-based consumers? As people demand more from their F&B products, we take a look at current trends and opportunities for innovation within this category. In 2025, protein is everywhere – no longer confined to the active nutrition space, but embraced by everyday consumers too, with fortified foods now firmly in the mainstream. This evolution has been particularly prominent in the plant-based category, where demand for products that can measure up to the nutritional profile of animal-based protein sources has been rising. Quentin Schotte, food and beverage commercial marketing manager at Cargill, said: “This evolution has opened up new territory for protein-rich innovation across categories, from savoury snacks to indulgent treats”. “Within plant-based, we’ve seen a noticeable shift in consumer mindset. Ingredients like pea protein now carry a strong health halo – not just for their nutritional value, but for what they represent in terms of label transparency and sustainability.” Plant diversity Soya protein remains one of the most popular ingredients for formulating plant-based protein foods. Alicia Humpert, director of protein marketing EMEA at ADM, told The Plant Base: “As a complete protein with a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1, soy supports high protein content goals and delivers sought-after amino acids”. “Globally, 83% of plant-forward consumers consider soy a good source of plant-based protein for building and maintaining muscle, 81% believe it is a great option for reducing fat intake and 79% associate soy protein with a healthy, active lifestyle,” Humpert added, citing ADM’s Global Protein Consumer Discovery report for 2025. “These perceptions support consumer trial of high-protein, plant-based snack offerings, especially for products tailored to consumers taking anti-obesity medications like GLP-1 receptor agonists.” Jack Helm, account manager for bakery, beverage and functional food at ACI Group, said soya protein’s diverse potential across applications and formats contributes to its popularity, making it well-suited for use in crispies, nuggets, flakes and powders. “This presents a wide range of options for exploring different textures, from a satisfying crunch to an indulgent chew,” Helm noted. “Texture is one of the reasons consumers reject a food product, so soy’s ability to create appealing sensory experiences is a huge part of its success.” “It’s worth noting the rising popularity of wheat protein, too. It’s an affordable and versatile option with a relatively low environmental footprint. Like soy, it offers a superior flavour experience that makes wheat flakes and crispies a popular addition in cereals, confectionery and snack bars.” Pea protein is also celebrated for its versatility and digestibility. Increasingly, producers of plant protein bars and snacks are opting for pea protein as an inclusive option, thanks to its hypoallergenic status. “Pea protein continues to be a stand-out,” Cargill’s Schotte enthused. “It does not require allergen labelling and boasts a well-rounded amino acid profile, mild taste and suitability across a range of applications, from snacks to dairy alternatives and meat substitutes.” While the perception that plant-based protein sources are generally inferior to animal-derived variants still lingers – often due to factors like lower bioavailability – experts in the plant-based active nutrition space are pushing to shift the narrative by emphasising the benefits of combining complementary sources. “The idea comes from the fact that many single-source plant proteins don’t offer a complete amino acid profile,” said Gordon Belch, co-founder of nutrition brand Vybey. “However, with smart formulation – like blending pea protein with other nutrient-dense ingredients – you can easily meet performance needs.” Fun and indulgent formats With the rise of ‘snackification’ – as time-poor consumers opt for smaller, more frequent and on-the-go portions throughout the day – snacking has become crucial for many in meeting their daily protein goals. “Many people look to incorporate 30-40g of protein with each meal, which may be a difficult target to achieve,” said ADM’s Humpert. “This creates an incredible opportunity for high protein snacks to meet consumer goals for higher daily protein intake.” The classic bar continues to be a staple, but protein snacks are no longer confined to this arena, said Cargill’s Schotte. “We’re seeing it show up in everything from savoury crisps and puffs to nutrient-dense balls made with seeds, nuts or whole grains. These formats offer the ideal mix of convenience, taste and nutrition for today’s on-the-go consumer.” The more traditional bar format has made strides in taste and texture improvements, with historical complaints of dry and chalky textures holding the category back in the past. “Thanks to new technologies and ingredient advances, we’re now able to create protein-enriched foods that don’t feel like a compromise,” Schotte continued. “One of the classic issues has been the hardening of snack bars over time, which can impact both shelf life and the overall eating experience. But this is an area where we’ve seen real progress. By adjusting the ratio of oils, humectants and other ingredients, manufacturers can now manage moisture migration and maintain a pleasant, stable texture.” Rising consumer expectations around taste and texture have pushed brands to innovate with new flavours and snack formats. MyProtein, for example, offers a range of plant-based protein cookies as part of its MyVegan line, while flavours like speculoos – a caramelised biscuit flavour that has surged in popularity thanks to the Biscoff brand’s success – are levelling up indulgence and generating buzz in the protein snack space. UK protein bar brand Trek has tapped into this trend, collaborating with Biscoff on two product lines, the latest being its Biscoff Protein Flapjacks, launched in January. Vybey’s Belch pointed out that taste is particularly key in plant-based bars, where masking earthy notes can be a challenge. He explained that the brand had this in mind when developing indulgent flavours like chocolate brownie, mint chocolate and raspberry white chocolate for its vegan nutrition bar line – striking the balance between indulgence and natural ingredients while effectively masking any off notes from the pea protein. Beyond traditional snacks, protein enrichment has made its way into just about every product category imaginable, with manufacturers increasingly experimenting with innovative new applications, from cereal to ready meals and dairy alternatives. This trend is hardly surprising, given that recent research from ADM found 70% of Gen Z and Millennial consumers are looking to increase their protein intake, creating opportunities for brands to get creative. Jac Chetland, co-founder of plant-based protein cereal brand Surreal, told The Plant Base that the company identified a gap in the market where it could fulfill this demand while responding to other unmet nutrition and health needs. “We found that most cereals on shelves are either packed with sugar or lacking real nutritional value,” he said. “We saw an opportunity to flip that on its head: make cereal that’s actually good for you, without losing any of the fun.” Surreal’s plant-based cereals combine pea and soya proteins with gut-friendly chicory root fibre and natural sweeteners like stevia, offering a functional, high-protein option for health conscious consumers. “People are waking up to how much added sugar is in traditional foods, and they want better,” Chetland explained. “High fibre is also trending, especially as gut health becomes more mainstream.” Protein plus With functional foods booming, consumers now expect more than just protein, driving brands to develop products that deliver added benefits. Protein alone is no longer enough – growing consumer interest in gut health and ingredients that can support mental wellbeing, such as mood and focus, is driving demand for multifunctional products. Mondelēz International’s Clif brand recently released a line of plant-based caffeinated energy bars in the US, designed to fuel the performance of active consumers. They contain 65mg of non-GMO, organic caffeine as well as 10g of soya protein per bar. Meanwhile, Vybey incorporates both prebiotics and ‘braincare ingredients,’ like vitamin D and B-complex for focus and memory, into its plant-based nutrition bars. “We believe the future lies in functional convergence – snacks that combine protein, nootropics, vitamins and gut health into one format,” said Belch. “Consumers are no longer siloing their goals – they want mental clarity, sustained energy and clean ingredients, all in one product.” ACI Group’s Helm commented: “Products that combine high protein content with fibre, pro- and prebiotics, and vitamins and minerals will enable consumers to address their health in a more holistic fashion by eating a single convenient product that can boost their gut health, immunity and energy levels.” “Clear, evidence-based labelling and functional claims will help consumers make informed choices, making it crucial for manufacturers to seek expert advice when looking for specialised ingredients to give their products the edge.” Thinking beyond protein is key to product success, with some formulators even reducing protein content to make room for other functional ingredients, according to Helm. This shift reflects growing consumer interest in holistic health and wellbeing benefits – not just protein quantity. “In some cases, this can prove beneficial to the product’s overall nutritional value, enabling the body to absorb other nutrients like vitamin B12 more efficiently by reducing competition for absorption pathways,” Helm noted. “It’s always a balancing act, and protein is not the only way to add nutritional value to a recipe.” Personalisation will become more prominent, he added, with tailored snacks and meal kits designed for individual health goals like muscle recovery, weight management and gut health. “Looking ahead, we expect plant-based protein to keep gaining ground – not only in traditional health-forward formats but also in more indulgent spaces,” concluded Cargill’s Schotte. “The lines between functionality and pleasure are starting to blur, and that opens up exciting territory for innovation.“

Dutch plant-based food manufacturer Schouten Europe has unveiled a new plant-based tuna product this month. The product marks a “significant step forward” in texture and taste compared to a previously introduced plant-based tuna innovation from the company, product manager Annemiek Vervoot said. “We are confident this new product will meet consumer expectations even more effectively,” she commented. “Many tuna species are heavily overfished and some, such as bluefin tuna, are even threatened with extinction. Our new plant-based tuna has the same structure and taste as real tuna.” The product is ready-to-eat cold, enabling versatility and convenience, and is available chilled in 3.5kg or 1kg bags with a minimum shelf life of three months. The company has been actively enhancing its Classics range, which offers a variety of products designed to replicate popular meat and fish favourites. It recently launched a new sausage product made with an innovative alt-fat ingredient for added juiciness, and featuring a realistic casing. “We firmly believe that continuous improvement of these products will drive greater consumer acceptance,” said Vervoot. The new tuna product was showcased at the 2025 Anuga trade fair in Cologne, Germany, from 4-8 October.

Members of the European Parliament (MEPs) have today (8 October 2025) voted to restrict the labelling of plant-based products with meaty words such as ‘burger’ and ‘sausage’. The plenary session saw a majority vote – 355 votes for, 247 against, and 30 abstentions – for the introduction of new labelling restrictions, which would see the meaty words reserved exclusively for products that contain animal meat. If the ban goes ahead following upcoming talks with the Council of the European Union, both plant-based and cell-cultured products (meat grown in bioreactors using real animal cells) will be prohibited from using such words. The vote comes amid a nearly decade-long debate around the use of meat- and and dairy-related terms for labelling and naming plant-based products, with meat and dairy industry representatives seeking to protect animal agriculture and claiming that such labelling is misleading to consumers. This latest vote comes as part of proposed changes to the Common Agricultural Policy, led by MEP Céline Imart, which seek to protect the agriculture industry. It gathered a majority vote from the European Parliament Agriculture Committee last month , and talks with member states on the final legislative text are scheduled to begin next week (14 October). "Consumers are not confused" The move has drawn significant criticism from key figures within the European plant-based food and beverage industry. Jasmijn de Boo, global CEO of industry awareness organisation ProVeg International, described the vote by the EU Parliament as “disappointing”. She commented: “Plant-based foods are, and always will be, an essential part of EU agriculture, its economy and its growth…Europe is the biggest consumer market globally for plant-based meat alternatives, a market from which EU farmers will benefit hugely as it creates higher-value markets for pulses, soy, wheat, fungi, nuts, and vegetables – many of which are already grown in Europe.” “Legumes also support better soil health and reduce fertiliser needs, lowering production costs. So there are both economic and environmental benefits to promoting, rather restricting, the sale of plant-based foods.” Additionally, de Boo stated that consumers are not confused by “meaty” labelling of plant-based foods and that the EU already has “robust regulation in place to protect consumers from misleading labels”. The debate presses on The Court of Justice of the European Union (CJEU) emphasised this same sentiment toward the end of last year , before two similar decrees seeking to ban ‘meaty words’ on plant-based products were annulled in France in early 2025 . The CJEU said EU law already provides sufficient regulations to protect consumers, stating that an EU member state will only be able to prohibit the use of terms traditionally linked to animal-derived products for plant-based foods if the country has established a specific legal name for such products. This earlier decree was consulted on with the CJEU after France’s Council of State expressed concerns that it could cause ‘serious and immediate’ harm to manufacturers selling plant-based protein products in France. At the time of the CJEU’s ruling, ProVeg’s de Boo said that EU member states legally defining descriptive meat words, such as sausage or burger, would only cause more confusion for consumers and the single market, as defining such terms depends on cultural and linguistic references. Industry pushback Protesting against the EU’s latest plans, over 200 organisations – comprising food manufacturers, brands and environmental NGOs – launched a campaign earlier this month titled ‘No Confusion,’ seeking to prevent the ban from being implemented and calling on MEPs to reject the proposal. Rafael Pinto, senior policy manager at European Vegetarian Union, said: “These terms help consumers understand how to cook and enjoy sustainable alternatives. Banning them only creates confusion and slows down Europe’s transition to healthier, climate-friendly diets.” Roberta Alessandrini, director of the Dietary Guidelines Initiative at the Physicians Association for Nutrition (PAN International), also described the ban as an “unnecessary barrier,” commenting: “Fortified plant-based alternatives offer a tangible opportunity to help people reduce their consumption of processed meat, which is strongly linked to colorectal cancer and other major diseases. These products are also convenient and environmentally sustainable.” “Concrete policy actions are needed to improve the health of both people and the planet, and this decision undermines those efforts.” Edwin Bark, senior vice president at plant-based meat alternative brand Redefine Meat, said that the industry is coming together and "certainly won't face this lying down". He added: "We’re extremely disappointed to hear this verdict. Ultimately, this ruling will stifle plant-based innovation, at a time when people are needing to reevaluate their diet and meat intake for the future of our planet." "A name change also poses another hurdle in between plant-based meat and its target meat-eaters and flexitarian consumers, who may be less inclined or incentivised to try it. While consumer confusion is cited as a primary reason behind this decision, there doesn’t appear to be much supporting this – during my ten-year career in the plant-based sector I've yet to hear this complaint – so it’s baffling to me that this has escalated to this extent."

Oatly has launched its first-ever Future of Taste Report , identifying key beverage trends it expects to see in the coming years ahead. The report was compiled following interviews with hundreds of baristas and drinks experts from across 23 countries, with quantitative trends data compiled by research platform CultureLab. It identifies five key trends expected on menus and coffee spots in the coming months and years, spotlighting the flavours and formats set to shape future food and beverage culture. The global flavour exchange Oatly pointed to data showing that online searches for more exotic ingredients like ube, pandan and hojicha are all on the rise – while ‘matcha mania’ has sparked increasing interest in East and Southeast Asian ingredients within the beverage space. In particular, Oatly said it expects to see more flavours, rituals and traditions from Asia on Western café menus. Conscious indulgence Daily google impressions for decaf have grown by 90 times in 2025 according to CultureLab’s data. Oatly predicts the next generation of drinks will continue to focus on balance, with the popularity of decaf and low-sugar beverages set to surge in 2026. This aligns with increasing consumer demand for mindful, health-conscious options. Fibre ‘coming for protein’s crown’ A social media trend dubbed ‘Fibremaxxing’ spiked this summer after first emerging on TikTok in autumn 2024, encouraging people to increase their daily fibre intake to aid with digestive health and support weight management. Page views for articles mentioning the term jumped by a staggering 9500% between June-July 2025. At the same time, CultureLab’s data showed that prebiotics are following the same growth pattern and trajectory as protein, which has seen a huge boom in popularity within functional food formulations in recent years, suggesting gut health will continue to surge further into the mainstream. Oatly expects this will result in the development of more products with fibre-packed ingredients like chia seeds, as well as fermented offerings, with drinks like Tepache – a centuries-old Mexican beverage made with fermented pineapple – poised to grow in popularity around the world. Destination drinks As globalisation is creating a landscape where the same menus appear in different cities, Oatly said that creative offerings invented and sold exclusively by a particular café are booming in popularity. As a result, unique local ingredients – such as Australian lemon myrtle and pepperberries, or Finnish forest berries – will become ‘cultural currency’ for a generation hooked on novelty, the alt-milk maker predicted. With 85% of baristas agreeing that consumer tastes are becoming more adventurous, the report identified provenance and distinctiveness as USPs setting signature drink offerings apart. Matcha and beyond The rise in matcha has shown no signs of slowing, but Oatly pointed out that it may have reached its peak – though the jury is still out, emerging consensus suggests it has staying power, the brand noted. However, some baristas already look to be lining up innovative new speciality tea offerings with potential to become the next big trend. Earl Grey was under the spotlight in cocktails and drinks in the US earlier this year, while oolong and jasmine varieties from China are rising in popularity and specialised milk tea shops are popping up across Shanghai. In the UK, the report findings have been backed by data from Censuswide’s poll of 2000 consumers, commissioned by Oatly. When asked which of the new flavours mentioned in the report British consumers would most like to try, lemon myrtle (24%) and pepperberry (19%) came out ahead of matcha (16%) and black sesame (14%). Despite the rising global popularity, over a third (35%) of UK consumers are yet to try any of the new wave of Asian-inspired ingredients, with just 3% having sampled shiso and 4% trying pandan in the past 12 months. The research also showed that just over six in ten Brits (61%) have already cut back or considered cutting back on caffeine, particularly men (62%). When asked what they’d swap coffee out for, green tea (34%) and decaf coffee (32%) led the way, with a third of Gen Z (33%) selecting matcha as their slow-release caffeine fix. Over half (54%) said TikTok’s ‘fibremaxxing’ trend or the growing focus on fibre has influenced them, with millennials the most likely (28%) to be actively increasing their fibre intake. Rowena Roos, Oatly global head of food and drinks experience, said: “This report paints a vibrant picture of where beverage trends are heading. People’s daily drink choices, especially younger generations, are being shaped by a world in flux. We’re seeing drink trends go viral from London to Seoul, and technology is making it easier to order, customise and share these signature moments.” She added: “Health, sustainability trends and global flavours are all blending as a generation raised online is seeking both identity and connection in every cup. At Oatly, we’re working with coffee and hospitality partners to turn these global taste trends into incredible on-menu experiences.”

Spx Flow has launched a new technology, SteamRecycle, aimed at improving sustainability in ultra-high temperature (UHT) processing for the plant-based, dairy and nutritional beverage sectors. This system claims to recover and reuse 100% of the steam generated during the infusion UHT process, potentially reducing carbon dioxide emissions and water usage significantly. The SteamRecycle system enables producers to eliminate the need for fresh steam after start-up, a change that could lead to a reduction of up to 1,000 tons of CO2 emissions annually, based on an operational model of 6,000 hours per year. Additionally, the technology may decrease water recirculation needs by as much as 33 cubic metres per hour compared to conventional infusion UHT systems. Operational mechanism and benefits: Closed-loop system : The technology utilises mechanical vapor compressors to recover low-pressure steam, converting it into high-pressure steam for reuse. This closed-loop approach minimises the reliance on fresh steam, thereby lowering energy consumption and emissions throughout the production process. Cost implications : The integration of SteamRecycle is projected to improve operational efficiency and reduce costs associated with steam and energy use. Spx Flow estimates a payback period of approximately four to five years, contingent on local energy prices. Product quality maintenance: The infusion UHT process is known for its ability to deliver high-quality products with extended run times. The SteamRecycle system aims to preserve these quality standards while reducing energy demands. Gerard Lang, VP of process solutions and strategy at Spx Flow, noted the increasing pressure on food and beverage manufacturers to balance product quality with sustainability. “By recycling steam for greater cost efficiency, producers can continue creating high-quality products and use fewer resources simultaneously,” Lang commented, highlighting the need for solutions that align operational goals with sustainability efforts.

In the US, Senators John Fetterman and Joni Ernst have reintroduced a bill seeking to restrict the labelling of egg alternative products. The bicameral bill would require the Food and Drug Administration (FDA) to prohibit egg alternative brands from using terms it says are ‘misleading’ to consumers. Under the Consistent Egg Labels Act, the Federal Food, Drug and Cosmetic Act would be amended to define the market name for an egg or egg product to mean ‘only if the food is the reproductive output of avian poultry species, including an albumen or yolk that is, or was at any point, encased in a calcium-based shell’. This would prevent alternative products, such as those made from plant-based ingredients or using precision fermentation techniques, from using the name ‘egg’ in the branding and labelling of their products across the country. © Eat Just/Just Egg New alternatives would not be permitted to enter the market using ‘egg’ as a product name, and the FDA would be required to issue guidance for nationwide enforcement of ‘mislabelled’ egg alternatives within 180 days of enactment. Senator Fetterman, a member of the Democratic Party serving as senior Senator for Pennsylvania, said the act would help both farmers and consumers by ensuring eggs are “labelled clearly and fairly” in stores. “In the age-old debate between the chicken or the egg, one thing is for sure: eggs don’t come from plants,” added Senator Ernst, republican Senator from Iowa. “While Iowa farmers work hard to put healthy and affordable eggs on our tables, labeling plant-based products as ‘eggs’ undermines that work.” © The Every Co The bill has been referred to the Senate Committee on Health, Education, Labor, and Pensions for consideration and will now be subject to a vote determining whether it will progress further. Currently, there are no legal requirements for egg alternatives to be clearly distinguished from eggs and egg products in the US. If the recent bill becomes law, the FDA would be required to report to Congress two years after enactment on actions taken with respect to ‘misbranded’ egg alternative products.   Top image: © Eat Just/Just Egg

Rude Health has launched a new premium barista milk alternative range, debuting in two varieties – pistachio and hazelnut – this month (October 2025). The line is claimed to offer two first-to-market innovations for the UK alt-milk category – the pistachio variety positions itself as the only pistachio barista drink in the country that is made with real pistachios, while the hazelnut is claimed to be the only one made with real hazelnuts. Each of the premium drinks is crafted by blending real nuts with oats and a pinch of salt to create a ‘luxurious, nutty and decadently creamy’ offering, Rude Health said. They aim to stand apart from other nut drinks in the category, which often rely on flavourings, oils and additives to create a nutty taste and texture instead of using real nuts. Sam Maguire, Rude Health’s UK country lead, said the new drinks contain no flavourings, oils, gums or added sugar, aligning with growing demand for cleaner label products in the plant-based beverage – and broader F&B – category. “We’re seeing big shifts in demand for taste, transparency and premium options,” Maguire commented. “Our new range delivers on this, stepping up to match premiumisation in the coffee aisle.” The launch follows alt-dairy company Oddlygood Group’s acquisition of Rude Health last year , and is backed by insights from the company’s recent Plant-based Glass Ceiling Report. The research highlights strong potential for category growth, with flavour innovation and quality perceptions emerging as key drivers. Maguire added: “By pairing Rude Health’s deep understanding of UK consumers with the scale and innovation power of the Oddlygood Group, we can bring products to market that help push the boundaries of the category – offering a premium clean-deck Barista range that’s free from oils, gums and syrups, yet still delivers a truly luxurious experience.” The Plant-based Glass Ceiling Report found that interest in flavoured options is particularly high, with 66% of low users and 58% of lapsed users ken to explore new varieties such as trending pistachio. Natural ingredients are also front of mind, with more than a quarter of low users (27%) actively seeking them. By combining flavour-led innovation with a focus on clean, premium ingredients, Rude Health aims to re-engage lapsed and low users while also providing exciting new options for its existing customers. While the plant-based drinks market has dropped 0.8% value in the last year, Rude Health reported 22% year-on-year growth. This reflects the growing demand for clean label, natural formulations within the category, with Rude Health’s innovation centering around simple ingredients and additive-free products. Nina Gilsvik, global CMO at Oddlygood Group, said: “The festive season is one of the biggest moments of the year for consumers to explore new tastes and treat themselves, which makes it the perfect time to launch our new premium barista range. We see good headroom for growth in everyday indulgence and the festive season gives us a unique opportunity.” The new premium barista products will be available at Waitrose stores across the UK from 12 October, with an RRP of £3.95 per 1L carton.

Italian food-tech company Foreverland, a producer of cocoa-free chocolate alternatives, has expanded its production capacity with the opening of its first manufacturing plant in Puglia, Italy. The facility will have the capacity to produce over 500 tonnes of Choruba, the start-up’s flagship chocolate alternative ingredient, each year. Choruba is a cocoa-free ingredient made from resilient Mediterranean crops, such as carob, pumpkin seeds and chickpeas. It aims to replicate chocolate’s indulgent flavour and mouthfeel but with a significantly lighter environmental footprint. Through this, Foreverland said it can address both consumer expectations for indulgence and the urgent sustainability challenges facing the cocoa sector – which is being impacted by climate pressures, price volatility and supply shortages – helping manufacturers to reduce reliance on cocoa. The new plant marks a key milestone in Foreverland’s growth strategy. It will provide the company with the capability to run industrial trials with larger clients, secure small and medium-sized business customers, and deliver a steady and scalable supply of cocoa-free chocolate alternatives. The site includes a dedicated pilot fermentation room, enabling the team to test and refine processing steps flexibly, while protecting know-how and validating unit economics. Alongside the new plant, Foreverland has announced a new retail product partnership, the company’s fourth to date. It will team up with Italian protein snack brand Small Giants to launch Choruba Protein Bites – a peanut butter and chocolate-flavoured snack innovation, featuring Small Giants’ yeast-based protein and coated in the Choruba chocolate alternative. The snacks are vegan-friendly, and are priced at €3.29 for a three-pack or €1.99 for a single bar. They are available online and in-store across the Gulliver supermarket chain. Massimo Sabatini, co-founder and CEO of Foreverland, said: “The new plant allows us to work hand in hand with manufacturers, speed up recipe development and bring sustainable chocolate alternatives into everyday products across Europe – all while ensuring we can meet demand at accessible price points”. He added: “Our partnership with Small Giants is a strong example of this next phase, showing how sustainable chocolate alternatives are ready for the mainstream”. Edoardo Imparato, CEO of Small Giants, commented: “Retailers and consumers are looking for real alternatives in categories like chocolate, where sustainability challenges are growing. Through our collaboration with Foreverland, we’re bringing products made with innovative ingredients to market shelves… It’s a concrete step towards making sustainable indulgence the new normal in European supermarkets.” Foreverland, founded in 2022 and headquartered in Milan and Puglia, said it is currently in discussions to expand into France and the Nordics, building on its existing presence in Italy and Germany.

Alt-dairy start-up Climax Foods has rebranded to Bettani Farms; has appointed former Califia Farms CFO, Sandeep Patel, as CEO and chairman; and has raised $6.5 million in Series A funding. Bettani, based in California, US, has developed a protein-rich, non-GMO ingredient platform that is also free from dairy, soy and nuts, for use in plant-based cheese products. Its proprietary protein ingredient, Caseed, is made from regenerative seed crops and mimics the functionality and mouthfeel of dairy casein while remaining 100% plant-based and free from common allergens. According to Bettani, the ingredient’s creamy texture, neutral flavour profile and white colour make it ideally suited for developing a range of protein-rich, dairy-free alternative to popular cheeses like mozzarella, feta, goat’s cheese, cream cheese, brie and blue. It can offer 12-20g of protein per 100g of cheese. Additionally, the start-up said its natural, farm-sourced ingredient can provide a more cost competitive alternative to fermentation-based casein equivalents. The funding round was led by S2G Investments, a multi-stage investment firm focused on scaling solutions across food and agriculture, energy and oceans. It also saw participation from new and existing investors including At One Ventures, Gratitude Railroad, Manta Ray Ventures and Toba Capital. New CEO Patel joins Bettani from Califia Farms, with other previous experience including a role as president and CFO of PopSockets. Sandeep Patel He also brings extensive industry experience across packaged food, agriculture, consumer products and sustainable technologies from his time as a managing director at Goldman Sachs and Barclays, where he advised food industry leaders, entrepreneurs and investors. Under his leadership, Bettani will focus on commercialising Caseed and Caseed-powered cheeses in partnership with frozen food makers, foodservice operators and existing dairy-free cheese brands seeking to improve their formulations. Patel commented: “Bettani is poised to do for pizza what oat milk has done for coffee. Just as oat won coffee over the last five years with its superior taste, mouthfeel, performance and allergen profile, our Caseed-powered cheeses deliver the melt, stretch, texture and flavour consumers crave in pizza and other hot foods – without the allergens and high carbon footprint of dairy.” Sanjeev Krishnan, managing partner at S2G, said: “As Bettani starts this new chapter, we believe it’s clear the company has the strong leadership and vision needed to make protein-rich, dairy-free cheeses commonplace”. “We’re proud to continue to support Bettani and the commercialisation of its technology at a critical time when demand for protein-rich, allergen-free and more sustainable food products is increasing.”

The Compleat Food Group’s Vadasz brand has expanded its range with a trio of live cultured, naturally fermented dips, claimed to be a first-to-market innovation in the UK. The brand’s entry into the dips market follows consumer research showing that 83% of existing pickles and kimchi shoppers would purchase Vadasz-branded dips if available. The range includes Kimchi Houmous, Super Beet Kimchi Dip, and Garlic & Dill Pickle Dip. It has been developed to meet growing demand for healthier and flavourful snacking options. Each dip is plant-based, made with 100% natural ingredients and contains naturally fermented or live cultured and cold brined vegetables as the base. The range aligns with increasing interest in functional, clean label and gut-friendly products. Kimchi Houmous combines chickpeas and seasoned vegetables with Vadasz’s kimchi to create a ‘rich, creamy and perfectly balanced’ dip that offers an umami take on the classic houmous format. It also provides a source of protein, fibre and healthy fats. Super Beet Kimchi Dip blends naturally fermented beetroot, red cabbage, carrot and apple with high-protein, fibre-rich cannellini beans. Vadasz describes the dip as ‘earthy and creamy,’ well-suited for pairing with wholegrain or seed crackers, or as a side with cheese boards. Finally, Garlic & Dill Dip is inspired by Vadasz's well-loved pickles. It combines sauerkraut, pickles and cannellini beans for a tangy and savoury flavour profile. The dip is topped with garlic and dill pickled cucumber, providing the nutritional benefits of cold-brined vegetables. Yvonne Adam, chief marketing officer at The Compleat Food Group, said: “Dips remain a high-volume, high-frequency category, but many products are still dominated by added sugar, preservatives and artificial ingredients”. “With this launch, we’re bringing the Vadasz magic of gut-friendly ingredients and bold flavour to a new part of the chiller with a UK-first. These dips will appeal not only to our core pickle and kimchi shoppers, but also to consumers looking for better-for-you snacking that doesn’t compromise on taste.” The dips are the latest addition to Vadasz range following the launch of its Smacked Cucumbers  and Kimchi Shot  products earlier this year. The new dip line is available from Sainsbury’s and Ocado now, with an RRP of £3.50 per 200g dip.

Lallemand Specialty Cultures has inaugurated a new application research and development laboratory in Rennes, France, relocating its operations from La Ferté-sous-Jouarre to a newly built 400 square-metre facility. The business unit, founded in 2012 and focused on food cultures for dairy, meat and plant-based products, said the move strengthens its capacity for innovation and collaboration with partners. The new site includes 200 square metres of laboratories for the formulation and testing of microorganism-based solutions and for evaluating their performance in conditions similar to industrial production. The facility also houses offices and meeting spaces to support knowledge-sharing. As part of the relocation, Lallemand has transferred its strain collection of more than 2,000 bacteria, yeasts and molds – initiated over a century ago – to Rennes. This collection supports the development of new solutions in areas such as bioprotection, shelf-life extension, and sensory improvement. Current research priorities include bioprotection for dairy and cured meat products, as well as fermentation technologies aimed at enhancing taste and texture in plant-based alternatives. The Rennes laboratory will also continue to work closely with Lallemand’s Blagnac site, which focuses on fermentation processes. Lauriane Fillous, president of Lallemand Specialty Cultures business unit, said: “This laboratory is intended as a meeting point between science and application, between our internal teams and external partners, and between development and the concrete needs of the market". Pablo Alvarez Martin, Lallemand Specialty Cultures' R&D director, added: “This relocation project is fully aligned with our ambition to advance R&D in an environment that encourages exchange and collaboration”.