Tereos, a player in the global sugar, starch and alcohol markets and France’s leading cereal processor, has launched Actifiber, a corn-based soluble fibre ingredient aimed at helping manufacturers meet the increasing consumer demand for healthier products. With the new ingredient, Tereos says it aims to support F&B manufacturers in creating nutritionally balanced offerings without sacrificing taste or texture. Developed from non-GMO corn starch and produced at Tereos' facility in Marckolsheim, France, Actifiber allows brands to enrich products with dietary fibre, while also lowering calorie content. As European consumers become more health-conscious, with over one-third relying on Nutri-Scores to evaluate nutritional quality, the introduction of Actifiber comes at a crucial time when fibre intake remains below recommended levels across the continent. Marion Hoff, Tereos’ sales director for Europe, said: “Through launching Actifiber, Tereos supports its customers in the transition towards creating healthier and more natural eating habits. We provide concrete solutions that meet both nutritional requirements and consumer expectations.” Actifiber is designed for versatility, making it suitable for a wide range of applications, including beverages, baked goods, cereals, confectionery, chocolate and dairy products. Its neutral taste and clarity ensure seamless integration into various formulations, while maintaining the product's flavour and visual appeal. Notably, this ingredient can also be used in vegan formulations, expanding its market potential. The nutritional impact of Actifiber is significant. For instance, a 250 ml beverage enriched with Actifiber can provide up to 20% of the recommended daily fibre intake. Additionally, incorporating Actifiber into a chocolate product can enable it to carry the 'high in fibre' claim, enhancing its marketability. Other examples include improving the Nutri-Score of a cake from D to C and transforming an ice cream's score from C to A. Michel Flambeau, director of the Customer Innovation Center, highlighted the company’s commitment to collaborating with partners to enhance product nutritional value without compromising taste. “Actifiber illustrates our ability to innovate alongside our partners,” he noted. The ingredient will be showcased at the upcoming Food Ingredients Europe trade show in Paris from 2-4 December 2025.

Tate & Lyle has announced a new regenerative agriculture programme aimed at helping corn growers in France farm more sustainably. Developed in partnership with local cooperatives and Regrow Ag, the initiative will allow farmers to adopt practices that improve soil health and resilience to climate change while enabling the company to track environmental improvements across thousands of acres. The programme involves three major farming partners – Armbruster Grande Cultures, Euralis Groupe Coopératif and Groupe Coopératif Maïsadour – representing growers in the northeast and southwest of France. Participating farmers will be encouraged to adopt methods such as low- and no-till farming to reduce soil disturbance, cover cropping to enhance soil quality and nitrogen management to cut reliance on synthetic fertilisers. Tate & Lyle will use Regrow Ag’s AI-driven software platform to measure and monitor the environmental impact of these practices. Local agronomists will support farmers in entering data and using insights to inform farm planning, which will also feed into Tate & Lyle and its customers’ sustainability reporting. Nick Hampton, CEO of Tate & Lyle, said: “Regenerative agriculture is at the heart of our approach to sustainability, because helping farmers to become more resilient to the impacts of increasing climate change related events also enables our customers to feed a growing population – a win-win". He continued: "For businesses in the food chain, flooding, droughts and severe temperatures that affect harvests and the use of natural resources are a shared challenge. Through our more mature, science and tech-driven regenerative agriculture programmes in the US and China, we’ve demonstrated that these programmes can materially improve yield and crop quality for farmers and the businesses they supply." "This new programme in France is about supporting farmers, and it also makes perfect business sense as it helps to make our supply chain more resilient.” Anastasia Volkova, CEO and co-founder of Regrow Ag, highlighted: “Tate & Lyle’s leadership is helping accelerate the adoption of regenerative practices where it’s needed most: in Europe’s critical corn-growing regions. By pairing local agronomic expertise with credible, AI-powered measurement and monitoring, this programme is demonstrating how collaboration and data transparency can drive meaningful climate action across supply chains.” French partners also emphasised the programme’s potential impact. Franck Camet-Lassalle, market development manager at Euralis, said the initiative would accelerate soil conservation practices among waxy corn producers and strengthen farm resilience. Christophe Bonno, CEO of Maïsadour, added that the programme aligns with their Ambition 2030 strategy and reflects a shared commitment to sustainable agriculture. This new programme in France builds on Tate & Lyle’s existing regenerative agriculture initiatives, which support corn growers in the US and stevia producers in China. The company maintains acreage equivalent to its annual corn purchases within these programmes, reinforcing its global commitment to sustainable sourcing.

Plant-based food company Daiya Foods has partnered with MicroSalt, a manufacturer of sodium-reduced natural salt, to improve the health credentials of its cheese and pizza portfolio. Canadian company Daiya, acquired by Otsuka Pharmaceutical in 2017 for $405 million, produces dairy-free products designed to deliver the taste, texture and nutritional satisfaction of traditional dairy products. Its partnership with MicroSalt, based in the UK, will see MicroSalt’s solution integrated into its portfolio with an initial focus on cheese and pizza dough. MicroSalt has received an initial order of $50k to begin production and its projected 2026 volume to approximate $500k. MicroSalt’s patented offering is a full-flavour salt developed using proprietary micron-sized particles, designed to deliver the same taste as traditional salt with approximately 50% less sodium. The collaboration will support Daiya’s mission to provide delicious and healthier plant-based alternatives, while also expanding MicroSalt’s reach beyond the snack sector into broader food applications where sodium reduction has traditionally challenged flavour and functionality. Rick Guiney, CEO of MicroSalt, commented: “We're very pleased to align efforts with Daiya Foods, a company that shares our vision of making healthier eating both delicious and accessible. This collaboration demonstrates the versatility of MicroSalt's technology across diverse food categories-from dairy-free alternatives to frozen meals and sauces.” He added: “It's another step in our journey to make sodium reduction a standard part of holistic, better-for-you reformulation across the food industry”.

Plant-based food and beverage company Tindle Foods has announced it will divest its US operations amid a move to focus exclusively on private label products for the European market. The move marks a significant shift in the company’s core business strategy, aiming to redirect its resources toward creating affordable and innovative unbranded products. This will enable the company to pour investment into product development and operational efficiency, Tindle said. Headquartered in Singapore, Tindle’s main markets have been in the US and Europe, with offices in Chicago, London and Amsterdam. The company develops plant-based products, such as meat alternatives and beverages, using simple, non-GMO ingredients aligning with a clean label approach. With private label products significantly contributing to increased plant-based category sales in Europe, Tindle noted that these products are moving away from being seen as just a budget option and have become a primary strategic focus for retailers and operators. Under the new model, Tindle will sell its unbranded plant-based proteins to major food manufacturers, retailers and restaurant groups. This will give them the freedom and flexibility to brand, formulate and price ready-to-market products according to the needs in their local markets, without taking on the expense of their own R&D or production. Speaking about the focus on Europe, Tindle’s CEO and founder, Timo Recker, commented: “We are seeing greater growth potential in Europe, where consumer demand for plant-based innovations continues to rise – particularly among the younger generations, who have already fully adopted plant-based foods as part of their everyday lives and routines”. Before beginning Tindle Foods, Recker – who comes from a long-established family line of meat producers in Germany – founded LikeMeat, an alt-meat brand acquired by The LiveKindly Collective in 2020. Tindle raised $100 million – the largest Series A funding round to date in the plant-based meat category – in 2022, positioning it for long-term growth despite the challenging market environment. “This strategic pivot follows a clear logic,” Recker added. “The plant-based category has become increasingly price-driven, and we're seeing that private label products are capturing a growing share.” Alongside Recker, chief technology officer John Seegers will continue to oversee the company’s R&D efforts. Seegers brings over 25 years of experience in plant-based protein development to the role.

As natural ingredients and health benefits move higher among consumers’ purchasing priorities, the plant-based functional beverages market is poised to reap the benefits of shoppers’ evolving preferences. We take a look at what’s trending. Functional beverages – drinks designed to offer health benefits to consumers such as gut health support or mood enhancement – have seen growing demand year by year. Naturally plant-based ingredients, like adaptogenic mushrooms and botanicals, are proudly claiming their place as hero ingredients in formulations. Melanie Luangrath, senior director of new business development at DSM-Firmenich, said: “The functional beverage market is on a trajectory of significant growth, with estimates suggesting it will surpass $200 billion by 2028. With this in mind, brands that combine great taste, science-backed benefits and transparent sustainability will lead the category forward.” Rising consumer expectations are driving innovation in this category, as consumers call for ingredient transparency and multi-functional offerings. Ravi Jhala, VP of commercialisation at US private label beverage manufacturer FedUp Foods, told The Plant Base: “There’s a lot happening right now, but the biggest thing we’re seeing is the convergence of two macro trends: function stacking and clean label simplicity”. From our perspective, consumers want beverages that do more than just hydrate – they expect multiple benefits in one format, whether that’s energy plus gut health, or hydration plus cognitive support… The market is rewarding products that deliver measurable benefits with minimal formulation ‘noise,’ something we’ve built into our approach from the start.” Gut health and immunity The fermented beverages market has seen increased interest in line with growing consumer awareness of gut health. DSM-Firmenich’s Luangrath commented: “Plant-based beverage consumers are now being drawn to fermented drinks, such as kombucha, non-dairy kefir and fermented teas for their gut health, immunity and functional wellness [benefits]. These formats deliver probiotic functionality with a clean label profile while also opening exciting flavour possibilities.” By pairing traditional fermented beverages with adaptogens and botanicals, Luangrath said brands can create distinctive plant-based offerings that meet evolving consumer expectations. Within the booming gut health product category, probiotic and prebiotic drinks are seeing significant growth – the global probiotic drinks market was valued at $45.9 billion last year. Even beverage giant PepsiCo unveiled a prebiotic variety of its classic Pepsi cola drink this year, hot on the heels of its nearly $2 billion acquisition of prebiotic soda brand Poppi. In the plant-based space, brands such as Minor Figures and Gutzy Organic have recently tapped into this rising interest to launch multifunctional gut-friendly drinks. Gutzy Organic debuted a line of prebiotic plant-based smoothie pouches, also offering a 7g serving of protein, while Minor Figures expanded beyond its core portfolio of oat beverages and into the functional space with its Hyper Oat range, which includes a turmeric variant containing gut-friendly Lactobacillus , ginger and baobab. The kombucha space has seen such a surge in NPD that trade association Kombucha Brewers International has introduced the KBI Verified Seal, aiming to safeguard the authenticity of fermented kombucha and ensure that certified products are brewed according to traditional fermentation methods. Consumers can then be assured of the presence of live, active cultures and appropriate organic acid profiles. “The biggest [regulatory] consideration is claim substantiation,” warned FedUp Foods’ Jhala. “For fermented products, brands must ensure microbial counts meet label declarations. Ingredient-specific rules – such as GRAS status or allowable limits – are another layer to navigate.” Products with immunity support claims are on the rise in plant-based, aligning with the gut health trend – around 70% of the body’s immune cells reside in the gut, creating a significant link between a healthy microbiome and a strong immune system. Consumers are becoming more aware of how these functionalities go hand in hand. Notably, plant ingredients can offer fibre, an essential nutrient that research shows most consumers are lacking in. In addition to supporting digestive health, fibre can support the immune system by feeding beneficial gut bacteria and reducing inflammation. Phil a’Becket, senior consumer insights manager at FlavorSum, pointed to data from Mintel showing that fibre claims experienced the highest growth within the plant-based beverage market over the past five years, with a compound annual growth rate (CAGR) of 73.2%, followed by cardiovascular (41.4%), immunity (39.9%), prebiotic (38.4%) and digestive (23.6%). Muscle support and weight management Protein drinks to support muscle growth and recovery continue to be a dynamic area of plant-based functional beverage innovation, particularly as the number of consumers using GLP-1 receptor agonist medications for weight management continues to rise. Robin Redelin, senior category marketing manager for dairy and plant-based dairy at ADM, told The Plant Base: “This has created a new consumer segment with unique needs, including digestion, hydration and muscle mass retention. Many US consumers taking anti-obesity medications state they now intentionally increase their protein and fibre intake, seeking muscle and metabolic health support along with satiety benefits.” Redelin noted that soy and pea protein are most in demand here, appearing often in plant-based yogurt alternatives and shakes for muscle support. Kate Farms, a plant-based specialised nutrition brand based in the US, has recently launched a shake designed with GLP-1 users in mind, containing pea protein. It is also free from artificial colours and sweeteners, soya, gluten and other common allergens. Catherine Hayden, Kate Farms’ CMO, said: “Typically shakes for GLP-1 users are adapted from other categories, such as diabetes management or sports nutrition, and often rely on artificial sweeteners, preservatives or dairy, which can limit tolerance and appeal”. “We consulted with healthcare professionals and gathered insights directly from GLP-1 users. Their feedback made it clear that appetite suppression often reduces protein, fibre and micronutrient intake, and that taste perception can shift while on these medications.” These insights guided research, preference tests and sensory panels ahead of the launch to market in summer 2025. “Throughout this process, the takeaway was clear: people need more than just protein – they need comprehensive, trusted nutrition support that’s purpose-made to meet their health needs and designed to be something they actually want to drink every day,” Hayden added. Consumers are expecting protein beverages to deliver multiple benefits in one convenient format, and where this is the case, experts warn that formulation must be approached more carefully to prevent unwanted taste effects due to interacting ingredients. “Adaptogens are increasingly sought after for benefits linked to energy, focus or relaxation, yet they often bring earthy or bitter notes that can clash with plant proteins, flavour systems or colourings,” said DSM-Firmenich’s Luangrath. The company’s ModulaSense maskers for plant protein applications, launched in July, aim to tackle the taste issue by improving the sensory profile of its rapeseed-based protein isolate ingredient in applications such as ready-to-mix beverages. They have been developed using advanced receptor-based technology to target and neutralise undesirable taste components like bitterness, astringency and liqorice-like notes that are often present in plant protein formulations. ADM’s Redelin added: “Clean label demands should also be kept in mind while using complementary ingredients to build appealing plant-based offerings”. This includes formulating carefully with ingredients like sweeteners. Many protein drinks contain artificial sweeteners in a move to reduce sugar, but consumers are becoming more wary of these as the demand for natural ingredients rises. Blake Lyon, applications manager at FlavorSum, said: “Plant-based sweeteners like stevia or monk fruit have different sweetness curves that are not perceived in the same way as sugar, either peaking too early or lingering longer than expected”. “Fortunately, flavours can make a significant impact. Darker, richer flavours like chocolate or coffee can help mask off-notes in plant-based protein shakes… [while] sweeter fruit flavours can help balance the unique sweetness experience when using plant-based sweetener solutions.” GLP-1 use is also fuelling growth in the hydration beverages market, as consumers using these medications may require support here due to side effects like reduced thirst and gastrointestinal issues. Hydration beverages typically contain electrolytes along with other functional ingredients, and are often naturally plant-based. DSM-Firmenich’s Luangrath commented: “Hydration has become a major area of interest, with consumers increasingly aware of its importance in sustaining energy, focus and recovery. The demand has opened up opportunities for plant-based beverages that combine hydration with added functionality, creating new platforms for growth.” Elsewhere, a plant-based functional beverage designed to provide an alternative to GLP-1 medications has launched in the US – another interesting innovation in the area of weight management. US wellness brand Ozzi has introduced a range of ‘crave-crushing drink sticks,’ containing 500mg of konjac root, 8g of allulose, African mango extract, Chromax chromium picolinate, and l-lysine butyrate ingredient BioMend. This formulation is designed to support evening appetite control and reduce stress-related snacking, available in a powdered stick format that can be dissolved in water. The allulose has been included to boost GLP-1 production and helps to sweeten the beverage without sugar, while mango extract is thought to support metabolism and curb appetite. Chromax also supports metabolism while aiding blood sugar balance and protecting muscle tissue, and BioMend can support GLP-1 release and enhance fullness signals. Konjac root also promotes fullness – the natural fibre expands in the stomach and can absorb up to 50 times its weight in water. Feeling good on the inside and out Mental wellness is a significant focus for today’s consumers, with nootropic ingredients like lion’s mane mushroom featuring prominently across functional beverage innovations. “Mental wellbeing is having its moment, you’re seeing more adaptogens and nootropics in plant-based beverages than ever before,” said FedUp Foods’ Jhala. DSM-Firmenich’s Luangrath agreed that beverages to support stress relief and mood are on the rise, noting that energy beverages can also sit alongside this category of wellness drink. Traditional energy drinks are often high in sugar and artificial ingredients – but many of today’s brands innovating in the space, such as Tenzing and Purdey, are championing natural, plant-based ingredients, such as functional botanicals and nootropics. “Energy management is shifting from quick boosts to sustained, balanced vitality, with brands exploring proteins, complex carbs and botanicals beyond traditional caffeine,” Luangrath continued. “Data has shown that the energy-focused beverage category is going from strength to strength.” UK brand Unconform is innovating in brain-boosting RTD coffee, introducing a functional vegan cold brew range this year made with oat milk and a range of ingredients included to deliver specific wellness benefits. Its flat white drink is designed to support mood, focus and sleep, containing ashwagandha and ginkgo biloba as well as vitamin B12. Its RTD coffee range also includes a gut health-focused salted caramel latte, with turmeric, ginger and inulin; and a mocha designed to bolster hair, skin and nail health thanks to its inclusion of cacao, vitamin B3 and biotin. The brand also unveiled a new functional powdered beverage stick line, Smart Sticks, this summer – tailored toward mental wellbeing, gut health, immunity and beauty. Ginseng and zinc feature in the ‘Mind’ variant, while aloe vera and hibiscus sit alongside niacin and biotin in ‘Beauty‘. Beauty from within is a rising area of functional beverage innovation, and in plant-based, brands are getting more creative with their formulations. While some traditional brands are formulating with collagen, derived from animal sources, plant-based brands are turning to alternative, vegan-friendly ingredients. One example of this is VeCollal, a vegan collagen alternative developed in collaboration with TCI Biotech and skin tissue engineer Josué Jiménez Vázquez. It is designed to mimic human type 1 collagen through an identical amino acid profile, and contains added ginseng, vitamin C and asiaticoside to stimulate the body’s natural collagen production. Active nutrition brand Shreddy has introduced a peach tea-flavoured powdered beverage blend, Superskin, containing the solution. It also contains zinc and iodine, plus hyaluronic acid to enhance skin suppleness. Further innovations in this area are likely to emerge as functional ingredients for health and beauty transcend traditional supplements in pill format, featuring more in functional beverages as well as snacks and other foods. The future looks promising for plant-based functional beverages as consumers become more conscious of their health and seek more convenient and enjoyable ways of supporting it. For brands in this category, key challenges remain around regulatory requirements, scaling and ingredient sourcing. “Sourcing functional plant-based ingredients that align with values like organic and regenerative can be complex – natural inputs can bring variability. In fermentation-driven products, managing live cultures alongside other functional components adds another layer of complexity,” said FedUp Foods’ Jhala. “The winners will be the brands that combine measurable efficacy, enjoyable drinking experiences and values-led manufacturing.” In future, he noted that the category is likely to see more “blurring,” where beverages are positioned less by format (like tea, coffee or soda) and more by benefit. “The market will also expect stronger clinical evidence behind claims. On the operations side, brands that have built transparent, regenerative supply chains will be in the best position to manage cost, availability and consumer trust,” he concluded.

Prosperity Organic Foods, the private company behind vegan butter brand Melt Organic, has announced its acquisition of dairy alternatives brand Miyoko’s Creamery. Prosperity Organic Foods, based in Idaho, US, is a plant-based food group aiming to advance the plant-based dairy industry through providing organic, clean label products designed to deliver on performance and taste. Following the closing of the deal, the financial terms of which were not disclosed, Prosperity said it will continue to honour Miyoko’s Creamery's ‘brand roots and community,’ as well as its standards of quality, taste and sustainability. Scott Fischer, CEO of Prosperity Organic Foods, commented: “We are excited to have the opportunity to grow the Miyoko's brand as it aligns perfectly with our mission to provide consumers with delicious, sustainable and functional plant-based food options that embody innovation and high-quality craft”. Miyoko’s Creamery was founded in 2014 in California, US, and produces a range of artisan vegan cheese, butter and cream products. The company was founded by Miyoko Schinner, who recently put forward an unsuccessful bid to take back ownership of the brand after learning it was up for sale following initiation of an Assignment for the Benefit of Creditors (ABC) process. Founder Schinner previously served as CEO at Miyoko’s Creamery and was removed from the business in 2022 amid a dispute with the company’s board. The company filed a lawsuit accusing Schinner of stealing confidential information, following which Schinner filed a countersuit alleging she had been forced out after filing HR complaints about male executives who “openly denigrated women”. The dispute was settled in 2023, with Schinner and the company confirming the legal claims against each other had been withdrawn and that they wished each other well. Following the ABC process, made public earlier this month, Schinner had announced her intention to bid for ownership and shared a crowdfunding page on LinkedIn to help her support the costs. However, she revealed last week that she had been unsuccessful and that the company “went to someone with a higher bid,” though this bidder was unidentified at the time. Schinner said she had begun initiating the refund process with crowdfunding platform GoFundMe to refund donors. Yesterday, she shared a post on social media platform Instagram, appearing to show a dispute via text with a bidder – who she referred to as “the CEO of a vegan butter brand,” but did not name – in which the bidder asked Schinner to become a brand ambassador. The texts shown to be from the bidder refer to Schinner as “cagey” and a “failed businessperson,” adding: “You don’t belong with our team”. In her Instagram post, Schinner wrote: “I’m not going to be a brand ambassador for the brand I started without control or a voice in the direction of the brand and quality of products… I’ll add that I have worked with some absolutely wonderful, supportive men, but the more successful I became, the more creepy characters appeared. I sure hope his wasn’t the winning bid.” Schinner has spoken openly on LinkedIn about how she wants no association with the brand under new ownership. “Whoever owns the trademark ‘Miyoko's’ cannot infer association with me in any way. I will continue to repeat this,” she stated this week.

In the UK, oat milk brand Oatly has unveiled its latest offerings: a new range of ready-to-drink iced coffees designed for the growing grab-and-go market. This launch reflects the company’s commitment to meeting evolving consumer preferences, particularly among younger demographics. The new lineup includes two variants: Oatly Barista Iced Flat White and Oatly Barista Iced Caramel Macchiato. Each product combines high-quality Arabica coffee with Oatly's signature creamy oat base, catering to consumers seeking both flavour and convenience. Iced Macchiato is characterised by its smooth blend of coffee and caramel, while Iced Flat White delivers a robust coffee experience for those desiring a stronger flavour profile. Both variants are shelf-stable prior to opening, offering retailers and consumers flexibility in storage. However, Oatly recommends serving these drinks chilled or over ice for optimal taste. The ready-to-drink cans are currently available in over 400 Tesco locations across the UK, positioned in the iced coffee aisle. Bryan Carroll, general manager for Oatly UK and Ireland, said: “This ambient ready-to-drink format has been developed with the growing grab-and-go audience in mind". he added: "We are witnessing a significant shift in coffee consumption habits, particularly among Gen Z, who are driving the trend towards cold coffee formats. As we approach the New Year, we anticipate a positive reception for these new offerings.” Oatly’s commitment to health and sustainability is evident in its product formulations. The new iced coffees are dairy and soy-free, enriched with calcium, riboflavin and vitamins B12 and D. They are low in salt and saturated fat, and free from added sugars, sweeteners, emulsifiers, stabilisers, colours and artificial flavours. Notably, Oatly products consistently demonstrate a lower climate impact compared to traditional dairy options. Earlier this year, Oatly achieved recognition as the first food brand designated as a Climate Solutions Company by the Exponential Roadmap Initiative. This accolade highlights the company's role in promoting plant-based alternatives as a means for consumers to reduce their environmental footprint. Oatly Barista Iced Caramel Macchiato and Iced Flat White are now available in Tesco at a recommended retail price of £2 per 235ml can.

Tetra Pak has unveiled a new plant-based sunflower protein ingredient aimed at empowering food and beverage producers to capitalise on the surging demand for plant-based products. The ingredient is aimed at enhancing product offerings while maximising existing production investments. The introduction of sunflower protein comes at a critical time, as the global plant-based food market is projected to grow significantly, with estimates suggesting it could reach $35.9 billion by 2033. Tetra Pak’s sunflower protein is designed to provide manufacturers with a versatile solution that can be integrated into a variety of products, including plant-based iced coffee, yogurt and ready-to-drink protein beverages. With a recommended usage range of 2% to 7%, the ingredient offers flexibility in formulation, allowing producers to tailor products to meet specific nutritional and sensory requirements. Sunflower protein boasts a neutral, slightly nutty flavour, smooth texture and off-white colour, making it suitable for diverse applications. Its high protein content – up to 50% – alongside fibre, vitamins and antioxidants, positions it as an ideal ingredient for functional and fortified food products. This aligns with consumer wellness trends, as a recent survey indicated that 74% of consumers actively seek products with health claims. Sasha Ilyukhin, senior vice president of global processing services and solutions at Tetra Pak, said: “Sunflower protein is a renewable and flexible ingredient that opens the door to new product opportunities without requiring major changes to existing lines and product formulations". He continued: "With its adaptable flavor and nutritional benefits, it’s a great way for producers to expand product portfolios using current infrastructure, attract health-conscious consumers, and stay ahead of market trends.” Through its Product Development Centres, Tetra Pak's says it can help clients accelerate time-to-market and optimise product creation, ensuring that they can meet the rapidly evolving demands of health-conscious consumers. This support is crucial as the global protein market is expected to exceed $27.48 billion, with specific segments – such as Europe’s meal replacement market – projected to grow from $2.04 billion in 2024 to $3.91 billion by 2033.

The Good Food Institute Europe (GFI Europe) is calling on the UK government to bolster its commitment to alternative proteins by investing £150 million as part of the National Food Strategy. This investment would aim to enhance the nutritional benefits of plant-based foods and unlock significant economic opportunities for UK farmers. Recent analysis from GFI Europe highlights that the UK has emerged as the leading national funder of research into plant-based, cultivated meat and fermentation-derived foods in Europe. Between 2020 and 2024, the UK allocated £129 million toward this research, primarily through UK Research and Innovation (UKRI), the nation’s largest public research funding body. This funding has facilitated the establishment of several key research centers, including the £15 million National Alternative Protein Innovation Centre, which opened last year. As the government prepares to update its food strategy in the spring, GFI Europe emphasises the need to build on this momentum. By investing in alternative proteins, the UK can further develop its plant-based food sector, accelerate fermentation technology, and cultivate meat production. The proposed £150 million investment over the next five years, primarily sourced from UKRI’s £9 billion annual budget, would support several initiatives: Plant-Based Innovation Fund:  This fund would create local supply chains for crops like peas and broad beans, providing opportunities for UK farmers to grow ingredients for plant-based meat. Engineering Biology Innovation Fund: This initiative aims to foster the development of new technologies such as precision fermentation, which has applications in producing sustainable proteins and cultivated meat. University-based research and training:   Investing in education to train future experts will help address technical challenges and explore the health benefits of protein diversification. Research conducted by Systemiq, supported by GFI Europe, indicates that scaling the UK’s fermentation sector could contribute nearly £10 billion to the economy by 2050. Additionally, analysis from Green Alliance predicts that the UK’s plant-based meat market could reach £2.7 billion by 2035 if consumption aligns with recommendations from the independent Climate Change Committee. GFI Europe is also advocating for updates to national dietary guideines. It recommends revising the Eatwell Guide to better reflect the nutritional value of plant-based meats and to consider the environmental impacts of food choices. Furthermore, GFI proposes setting targets for the proportion of protein-rich foods sold by large retailers, encompassing animal, seafood, and plant-based sources. Linus Pardoe, senior UK policy manager at GFI Europe, said: “The food strategy is the perfect moment to double down on the UK’s commitment to protein diversification. By continuing to invest in these foods, ministers can capitalise on Britain’s growing expertise and increase the uptake of healthy and sustainable options to tackle our overconsumption of processed meat.” As the UK solidifies its position as Europe’s foremost national funder of alternative protein innovation, the call for additional investment underscores the urgency for government action. With global competitors, particularly China, advancing rapidly in this sector, the UK must act decisively to maintain its leadership in alternative protein development.

CSM Ingredients has introduced Nuaré, a new carob-based range of cocoa alternatives for bakery and ice cream applications. The ingredient range from CSM – an ingredients company under the Nexture group – is designed to unlock ‘untapped creative potential’ while addressing market volatility concerns and sustainability demands faced by the cocoa industry. Cocoa prices have hit unprecedented highs worldwide, due to supply constraints and climate-related challenges. With food producers seeking reliable alternatives, the Nuaré range aims to respond to this need with a plant-based ingredient system designed to ensure cost predictability and continuous supply. According to CSM, the range has been developed to offer excellent performance and versatility across multiple categories in both industrial and artisanal settings. Each formulation is designed for easy integration into existing processes for flexibility, scalability and cost efficiency. The solutions can also be customised to provide bespoke solutions based on specific client needs. In cake coatings, Nuaré is claimed to deliver ‘consistent shine and colour’ without greying or bloom, as well as maintaining a stable surface through freeze-thaw cycles. The solutions can also be used in ice cream coatings for enhanced viscosity and adhesion to ensure a smooth, glossy finish. Other potential applications include dark bakery mixes, providing warm brown shades and baking performance in muffins and cakes, as well as pastry fillings for a creamy and indulgent mouthfeel. The carob tree is a drought-resistant species native to the Mediterranean and is a popular choice in the development of cocoa alternative ingredients due to its low carbon footprint and requirement of minimal agricultural input. Carob fruit, once dried and ground, produces a sweet and chocolate-like powder with mild caramel notes and a warm brown hue. It can enable a range of golden, nutty and caramel-brown tones – which CSM Ingredients noted are not always achievable with traditional cocoa – making it ideal for bakery, confectionery and ice cream formulations in which taste and visual appeal are critical. The Nuaré range will be presented at the Food Ingredients Europe 2025 trade show in Paris from 2-4 December 2025, where CSM will participate alongside other Nexture brands HiFood and Vitalfood by Italcanditi.

Research presented by ProVeg at the COP30 summit demonstrates how transitioning from livestock farming to plant-based agroforestry can increase the net income of Brazilian rural producers by 110% per hectare. The Brazilian study, called Increasing Income, Respecting the Planet, Nourishing People, also found that in exceptional cases – such as when low-productivity cattle farming gives way to plant-based agroforestry – an income increase of up to 1,525% can be achieved in biodiverse countries with high incomes and access to specialised markets. Coordinated by ProVeg Brazil and carried out by Brazil’s Agroecology Cooperative Organization (OCA), the study aims to outline a sustainable rural development route for Brazilian farmers as well as cutting countries’ emissions – plant-based agroforestry captures more greenhouse gases than it emits. Livestock production is the largest emitter of greenhouse gases in Brazil, well ahead of transportation and energy. It accounts for approximately 60% of the country’s total emissions, according to calculations based on data from the Greenhouse Gas Emissions and Removals Estimation System. This is partly due to enteric fermentation in ruminants, which emits methane: a gas with more than 80 times the warming potential of carbon dioxide. Emissions from enteric fermentation in Brazilian cattle herds exceed the total emissions of Italy. Additionally, Mapbiomas data shows that more than 90% of deforestation in the Amazon was due to the opening of pastures between 1985 and 2023. ProVeg noted that the continued increase in animal production in the country, with only a small decrease in 2024, is directly linked to territorial expansion and deforestation, whether due to the need for new pasture areas for cattle herds or monoculture areas of grains used mainly for animal feed. Around three-quarters of the world’s soybeans are estimated to be used for animal feed. The new research shows plant-based agroforestry systems require 12 times less land than livestock farming to achieve the same gross revenue, helping to tackle deforestation and the regeneration of degraded areas. Aline Baroni, executive director of ProVeg Brazil, said: “20% of the national territory is pastureland, of which 45-55% show some degree of degradation. If we transform 12% of these degraded pastures into agroforestry systems, this would already contribute to more than 5% of Brazil’s entire national mitigation target described in the Nationally Determined Contributions.” Additionally, ProVeg found that plant-based agroforestry is potentially more promising than any livestock farming types analysed – beef cattle, dairy cattle, poultry and swine – across all Brazilian biomes when assessing the potential for increased producer income. Transitioning to agroforestry systems can also support employment and diversification of income generation, potentially reducing rural migration. ProVeg revealed that for every BRL 1 million (approx. $188,380) of annual production in plant-based agroforestry systems, 30 jobs are generated in the supply chain, whereas in livestock farming, the same investment results in only seven jobs on average. “Brazil doesn’t need to choose between a strong economy and climate protection,” Baroni said. “Our findings show that plant-based agroforestry systems are key to a more resilient and equitable food production matrix, capable of generating more value on the same land area currently used for livestock farming, as well as regenerating degraded areas.” A transition to agroforestry would encourage family farming, agroecology and the production and consumption of plant-based foods, Baroni added – aligning with the Eat-Lancet Commission’s recommended Planetary Health Diet, designed to improve public health and significantly reduce our environmental footprint. ProVeg’s report highlights the need for coordinated action so that plant-based agroforestry models can meet their full scalability and effectively replace the current model. “The transition agenda depends on effective synergy, built between decision-makers, scientists, extension agents and the farmers themselves, allowing plant-based agroforestry systems to move from being a secondary alternative to becoming a priority in sustainable rural development,” Baroni said. ProVeg proposes that the transition to agroforestry systems be elevated to a priority scial, agrarian, food and climate policy, obtaining more resources from programmes such as Pronaf (a national programme for supporting family agriculture) and strengthening the specialised Technical Assistance and Rural Extension. The study calls for development of a clear political strategy among ministries to reconcile the production of healthy and adequate food with the urgency of climate mitigation and environmental regeneration. Baroni noted that the financial sector also has an “indispensable transformative role” to play in the transition. “With restrictions on credit for livestock projects in deforested areas, the transition to agroforestry systems emerges as a channel through which financing can be directed, so that public and private banks can do their part in combating the climate crisis,” she added. A pilot project for the transition has begun in Ortigueira, Paraná, in which a family farmer has started transitioning from livestock farming to a plant-based agroforestry system. The Cultiva Project is offering free technical support to the farmer to gradually replace dairy and beef cattle with an agroforestry system where he will produce beans, corn, bananas, watermelon, papaya and pumpkin, to supply the region’s school canteens. Coffee and yerba mate production will begin in a few years. Reforestation work, through the planting of native Atlantic Forest tree seedlings, is also being carried out as a fundamental part of the system. “In our assessment, we observed that animal production was not profitable for the producer and implied limitations such as a lack of food and agricultural diversity, limited autonomy, and a loss of quality of life,” Baroni said.  “The expectation is that plant-based production will generate income more than ten times higher than that of animals in the first year of transition.” Top image: © Kawê Rodrigues

British plant-based food brand This has announced the launch of a new seasonal Chestnut, Mushroom and Caramelised Onion Nut Roast in Tesco stores, available from 8 December for three weeks. Adding to This’ recently expanded range of whole food-based products, available under the This brand alongside its line of hyper-realistic meat substitutes, the nut roast is made of chestnuts, mushrooms, parsnips, seeds and caramelised red onion chutney. The brand described the NPD as the ‘perfect festive centrepiece,’ featuring a ‘satisfying bite’ and depth of flavour due to the combination of sweet chestnut and caramelised onion with earthy, savoury mushroom. The product is freezable and can be cooked in the tray, offering a convenient plant-based centrepiece that also offers a source of fibre. It serves four and is priced at £7.50. This' launch of a nut roast product aligns with its ongoing introduction of more whole food-based products into its portfolio amid increasing scrutiny over 'ultra-processed' options in the plant-based industry, fuelling demand for more 'natural' products. The brand made its first moves into this space with the launch of This Is Super Superfood this spring, and has since expanded to include a chickpea tofu product among others. Within its broader portfolio, This also offers a range of roast dinner-friendly alt-meat offerings already available in UK supermarkets, including plant-based alternatives to roast chicken and stuffing, pork sausages, bacon streaks and lardons, pork cocktail sausages, chicken deli pieces and beef pastrami. Later this month, the brand will also launch a pop-up ‘butcher shop’ initiative in London from 29-30 November, showcasing its plant-based meat portfolio.