UK plant-based gut health brand Biomel has expanded its portfolio with a new line of Love Your Gut protein drinks. The drinks are designed to support gut health, muscle health and overall wellbeing, with each beverage containing billions of live cultures, 20g of complete plant-based protein and 7g of fibre. They also contain less than 2.5g of sugar per 100ml. In addition to protein and fibre, the formulation contains branched-chain amino acids (BCAAs) including leucine, isoleucine and valine, as well as a blend of 20 vitamins and minerals to support general health. The combination of protein and fibre aims to keep consumers feeling fuller for longer, retaining the brand’s gut health focus while tapping into the rising protein demand. The drinks are available in three flavours – chocolate, vanilla, and matcha, responding to one of the beverage industry’s biggest trends over the past couple of years as interest in the Japanese tea surges. Made in the UK, the range is also free from artificial sweeteners, gluten, lactose and GMOs, allowing it to cater to a range of dietary needs. Steven Hegarty, co-founder of Biomel, said: “Following the strong performance of our existing range, which has firmly established itself as a category leader in 2026, we're expanding Biomel’s portfolio with the launch of our new Protein Drinks”. “By bringing the brand into new occasions and formats, we're making it easier than ever for people to enjoy the benefits of our products throughout the day, while also supporting their broader health and wellbeing.” Biomel has also announced it will expand its operations beyond its London headquarters, establishing a new Innovation & Production Centre facility in Hemel Hempstead, Hertfordshire. The new plant will enable increased production to meet growing demand, and is expected to open in Q4 2026. Biomel’s new Love Your Gut protein drinks are now available at Whole Foods, and will roll out via Ocado later in the summer, with an RRP of £3 per 330ml bottle. The range will expand into further retailers from autumn.

Plant-based food solutions company Alimentos Sanygran has added the assets of the Bio and vegan line of Nutrition & Santé Iberia to its portfolio. The transaction includes the Natursoy brand and the distribution of third-party brands in the specialised Bio retail channel. It also includes a factory located in Castellterçol, Barcelona, and a team of 60 people. This aims to help Sanygran expand its operational capacity and strengthen its capabilities in the production and marketing of plant-based products, across both ingredients and finished goods. Sanygran noted that the acquisition, the financial terms of which were not disclosed, aligns with its strategy of industrial consolidation and positioning across the entire value chain. It forms part of Sanygran’s growth and development roadmap, aiming to respond to rising demand for innovative, healthy and sustainable food solutions. The company, headquartered in Navarra, Spain, offers B2B solutions as an industrial partner for clients across the food manufacturing, retail and foodservice categories.

Oterra has launched two naturally-sourced liquid versions of its Jungle Blue and Arctic Blue natural colours, previously available in powder format only. The solutions give food and beverage producers a choice of formats to achieve natural bright blues, and a palette of greens and purples when blended. They are a further development of two of Oterra’s most recent innovations in creating blue colours from natural source: Jungle Blue is extracted from Colombian Jagua fruit, while Arctic Blue is made from spirulina. Blue was found to be one of 2025’s fastest growing food colours, with Innova data showing that over 10,000 food and beverage products were launched containing a blue colour last year, up from around 6,000 in 2021. ColorFruit Blue 901 WS Jungle Blue aims to fill a key gap in naturally sourced blues: many natural blues struggle with low pH, heat, regulatory limits or high cost. Jungle Blue is designed to provide a stable, reliable alternative that can blend to create vivid jewel-tone purples and greens. FruitMax Blue 1512 WS Arctic Blue is made from spirulina from Iceland, using an indoor, tech-led cultivation process that creates a vivid, natural blue colour with a low carbon footprint. Phil Cook, head of strategic marketing at Oterra, said: “Liquids have many properties that make them a powerful addition to applications in food and beverage. They disperse immediately to create a uniform colour without the need for pre-mixing. They are also easier to handle as they are pumpable and don’t create dust when processing.” He added: “Traditionally, much of the blue that we see in food and beverages has come from artificial sources. The regulatory and consumer landscape is changing and the demand for naturally derived blues is increasing. To meet this demand, having multiple blues in different formats is important for manufacturers.”

ADM has partnered with precision-fermented egg protein producer The Every Company, responding to surging global demand for protein-fortified food and beverage products. The collaboration will see commercial-scale production of Every’s OvoPro Egg White Protein ingredient begin at ADM’s manufacturing facility in Clinton, Iowa, US. It will bring together ADM’s precision fermentation capabilities and Every’s expertise in creating functional, animal-free proteins using the company’s patented technology platform. OvoPro is a complete protein ingredient with a PDCAAS score of 1.0, performing across food and beverage applications as both a protein source and a functional ingredient solution. In addition to catering to demand for clean-label and high-protein product formulations, it can provide binding, gelling, foaming and whipping functions. This dual functionality enables OvoPro to offer structural integrity while increasing protein content. The ingredient also contains no fat or cholesterol, and is formulated to offer a neutral taste without the unwanted off-notes often associated with alternative protein ingredients. While eggs will always be “critically important” in diets around the world, said ADM’s Kris Lutt, innovative new ingredient solutions to expand the supply of high-quality protein will be essential to meet growing demand for diverse options that meet different consumers’ dietary needs. “Through this agreement with Every, we're strengthening the global protein supply chain while demonstrating how ADM's industry-leading precision fermentation capabilities can complement existing production, expand supply and help customers innovate,” Lutt said. “We look forward to working with Every and other partners as we continue investing in Clinton, advancing our precision fermentation capabilities and supporting innovation and value creation across the entire food supply, from farm to store shelf.” Arturo Elizondo, founder and CEO of Every, commented: “The global surge in demand for protein fortification across almost all major food segments – especially in the US – requires incredible scale and reliability. Our partnership with ADM enables both.” “For food formulators seeking to expand and strengthen their supply chains, OvoPro provides a reliable, price-stable protein that delivers functional performance and protein content – helping provide manufacturers with confidence in product quality, supply security and cost stability.” Top image: © The Every Company

UK oat milk delivery company Oato has responded to the rising popularity of matcha by adding an Oat Matcha Latte product to its portfolio for a limited time. The product offers a fresh take on the matcha trend, which has been gaining traction in the plant-based category and beyond over the past couple of years. This fresh nature enables the product to meet demand for minimally processed options and offers a ‘cleaner taste,’ the Lancashire-based company said. From July, the product will be available exclusively via the Modern Milkman delivery service, priced at £2.50 per bottle. Carl Hopwood, founder of Oato, said: “We are so excited about this latest launch, not least because it offers an exciting addition to the range, but also because it is the very essence of what Oato is: creamy, fresh, delicious and of course British made”. Oato has reported strong sales growth (a 34% increase year-on-year) and is now widely available through listings with Sainsbury’s, Tesco, Waitrose and Ocado as well as through British milk rounds. The company, founded in 2019, manufactures its drinks in the UK using 100% British oats, with its bottling site in Lancashire powered by solar energy to further reduce carbon footprint.

Fungi specialist MycoTechnology has partnered with global stevia solutions provider Adorvia Biotechnology, aiming to help manufacturers create better-tasting, lower-sugar food and beverage products. The two businesses have formalised a global commercial collaboration that combines US-based MycoTechnology’s fungal fermentation and taste modulation expertise with China-based Adorvia’s advanced stevia technology, formulation capabilities and market reach. This partnership brings together MycoTechnology’s Zukora Honey Truffle Sweet Protein with Adorvia’s Reb M stevia, offering F&B producers a new natural tool for sugar reduction amid rising demand for cleaner labels and better-for-you products. According to MycoTechnology, Zukora delivers ‘smooth, clean sweetness’ without bitterness, metallic notes or a lingering aftertaste. Meanwhile, Adorvia’s Reb M stevia provides ‘a rapid sweet onset and strong sweetness intensity’. Combined, they can help product formulators build optimised, low-calorie and no-calorie sweetener systems that closely match sugar’s taste and sweetness curve, while addressing common formulation challenges associated with high-intensity sweeteners. Key elements of the collaboration include optimising sweetener blends and conducting joint go-to-market activities in North America. Adorvia Biotechnology will also be appointed MycoTechnology’s exclusive distributor in China for ClearIQ Natural Flavor, a multifunctional flavour modifier created through mycelial fermentation to help enhance the taste of better-for-you foods and beverages. Jordi Ferre, CEO of MycoTechnology, said: “With the launch of Zukora Honey Truffle Sweet Protein, MycoTechnology is expanding the toolkit for natural, non-artificial sugar reduction”. “Adorvia is an ideal partner to help accelerate this vision. By combining Zukora's clean sweetness profile with Adorvia's high-quality Reb M, we can deliver more sugar-like solutions to customers while expanding our reach from the United States to China and other global markets.” Jeff Pei, general manager of Adorvia Biotechnology, said the company sees “global demand” for MycoTechnology’s ingredients. “With ClearIQ, we can help food and beverage companies in China enhance desirable flavours, mitigate negative flavours such as bitterness and protein off-notes, and improve mouthfeel by reducing astringency.” MycoTechnology will showcase prototypes at the IFT FIRST event in Chicago, US, demonstrating the performance of Zukora Honey Truffle Sweet Protein and Adorvia Reb M stevia. These include a 50% reduced-sugar lemon and lime slushie, and a low-sugar chocolate cookie dough protein bar. Top image: © MycoTechnology

Crop design company NuCicer has announced the launch of Nuchi, a new variety of high-protein chickpeas designed for clean-label food formulation. Nuchi (named from the combination of ‘new’ and ‘chickpea’) is a result of foundational plant genetics research accelerated by NuCicer’s AI-led genomic modelling and speed-breeding technology. By mining the natural diversity of ancient wild varieties, NuCicer has developed a non-GMO ingredient claimed to outperform conventional chickpeas across nutritional profile, functionality and flavour. According to US-based NuCicer, the chickpea variant delivers 50% more protein and 25% less fat than a traditional chickpea. This improved protein-to-fat ratio eliminates the costly defatting step in chickpea protein processing. Additionally, the solution offers a mild, naturally neutral flavour that reduces the need for masking agents, NuCicer said. It is versatile across a wide range of applications, with performance validated across formats such as crackers, pancakes, waffles, pasta, snacks and cereals. Nuchi is available in four formats: high-protein flour, low-fat flour, protein concentrate, and protein isolate. All solutions are gluten-free and high in fibre. The ingredient is also compatible with existing pea protein processing infrastructure, reducing capital investment for manufacturers. NuCicer’s speed-breeding platform runs five generations of chickpea per year, compressing a decade of traditional breeding into four years or less. The platform enables NuCicer to bring new crop varieties to market faster than conventional breeding programmes and to address complex, multi-gene traits that gene editing and market-assisted selection cannot reach. The chickpeas are grown by partner growers across North America, with 10,000 acres planted in 2026. As a legume, they draw nitrogen from the air and replenish soil nitrogen, reducing fertiliser needs while lowering costs and environmental impact. NuCicer announced a partnership with grain specialist Stricks Ag in March to scale the high-protein chickpeas through Stricks Ag’s production and processing network. NuCicer noted the agronomic advantage as fertiliser prices remain high due to global supply disruptions. Meanwhile, whey protein prices have risen by more than 50% since January 2026 according to DCI Market Intelligence, driving demand for alternatives. Grand View Research projects the global protein ingredients market to hit $84 billion by 2033, with plant-based protein as its fastest-growing segment. Kathryn Cook, co-founder and CEO of NuCicer, said: “The food industry has spent years processing around the limitations of standard chickpeas and compensating for what it couldn’t deliver. We tapped into the natural genetic potential of this crop to create a better starting ingredient. Better food starts with better crops.”

As clean-label expectations continue to shape food and beverage innovation, manufacturers are under growing pressure to simplify ingredient lists while maintaining product safety, quality and shelf life. This is especially important in categories such as non-alcoholic beer, ready-to-drink cocktails, sauces, dips and chilled products, where microbial stability is critical. Chinova Bioworks has developed Chiber Mushroom Extract to help manufacturers meet these demands. Derived from upcycled white button mushroom stems, Chiber is a natural antimicrobial ingredient designed to support shelf-life extension and microbial stability across a wide range of food and beverage applications. Chiber is produced from purified chitosan fibres sourced from white button mushrooms grown on organic farms in Canada and the US. These positively charged fibres interact with the negatively charged cell walls of microorganisms, helping inhibit microbial growth and protect products from spoilage. The ingredient provides broad-spectrum protection against spoilage organisms including yeast, mould, gram-positive bacteria and gram-negative bacteria. It can also help manufacturers manage microbial risks associated with pathogens such as Listeria, Salmonella and E. coli, making it particularly relevant for products where preservation and safety are central formulation challenges. Meeting clean-label expectations without compromise For manufacturers, preservation is not only about safety and shelf life. It is also about protecting the consumer experience. Many natural preservation systems can affect flavour, aroma, colour or texture, creating formulation trade-offs for brands seeking to deliver premium products. Chiber is designed to be flavourless, odourless and colourless, helping protect the intended taste, texture and appearance of finished products. This makes it suitable for applications with delicate flavour profiles, including hop-forward non-alcoholic beers, carbonated beverages and refrigerated foods like yogurt and dips. The ingredient also supprts clean-label goals by helping brands replace synthetic preservatives such as potassium sorbate. Depending on the application and regulatory market, it may be listed as 'Mushroom Fiber Extract,' 'White Button Mushroom Fiber' or 'Natural Flavour'. Chiber is also vegan, kosher, halal certified, gluten-free, allergen-free and organic compliant. For beverage producers, Chiber offers an alternative to energy-intensive tunnel pasteurisation. By supporting microbial stability without heat treatment, it can help preserve hop character, carbonation and fresh flavour while reducing the need for expensive processing equipment. It can also support draft service of non-alcoholic beer by helping control microbial growth in keg lines. Sustainability is another important advantage. Chiber is made from upcycled mushroom stems, transforming an underused agricultural by-product into a functional food protection ingredient. By extending freshness and reducing spoilage, it helps brands address food waste while supporting cleaner, more efficient production. For manufacturers seeking natural preservation without compromising quality, Chiber Mushroom Extract offers a practical route to cleaner labels, longer shelf life and more sustainable food and beverage innovation. Find out if Chiber is the right fit for your product by getting in touch here.

Novonesis has entered into an agreement with TurtleTree to scale, manufacture and commercialise TurtleTree’s precision-fermented lactoferrin ingredient, LF+, for the early life nutrition market. As part of the agreement, Novonesis will make a minority investment in TurtleTree. 321Catalyst Ventures, the corporate venture capital arm of Mitsui Chemicals, has also joined the investment. Under the collaboration, Novonesis will exclusively work to scale and commercialise LF+ for early life nutrition applications, while also gaining selected commercial rights for use in dietary supplements. TurtleTree is a precision fermentation company and was the first to receive a US GRAS ‘No Objection Letter’ for precision-fermented lactoferrin LF+. Lactoferrin is a protein naturally found in milk and is associated with benefits in immunity, iron regulation and gut health, particularly for women and infants. However, conventional production requires large volumes of milk, contributing to high costs, supply limitations and environmental inefficiencies. Through the partnership, Novonesis and TurtleTree aim to expand access to high-purity, cost-effective lactoferrin for global customers. The agreement builds on Novonesis’ work in precision fermentation and complements its human health biosolutions portfolio, which includes human milk oligosaccharides, probiotics and synbiotics. Thomas Batchelor, senior vice president for early life and specialised nutrition at Novonesis, said the company aims to make lactoferrin more accessible and cost-competitive, while demonstrating the potential of precision fermentation in early life nutrition and dietary supplements. “If successfully scaled, this will enable customers to deliver proven health benefits to consumers more efficiently,” Batchelor said. “LF+ fits well in our broader portfolio of both precision fermentation projects and our specialised nutrition ingredients.” Fengru Lin, founder and CEO of TurtleTree, said the partnership is intended to make lactoferrin more usable at scale, both technically and economically. “By pairing TurtleTree’s precision fermentation platform with Novonesis’ manufacturing and commercialisation capabilities, we’re unlocking the consistency, cost structure and supply reliability that modern health brands need,” Lin said.

Oils and fats company AAK has teamed up with US food-tech start-up Savor, in a two-year collaboration to develop speciality fat solutions for dairy alternative and bakery applications. As part of the partnership, Sweden-headquartered AAK is backing Savor’s technology with an equity investment. The agreement will target customers globally, with a particular focus on the US and European markets. Savor, based in California, creates sustainable fats and oils directly from carbon using its proprietary technology platform. The start-up aims to deliver high-performing, scalable ingredient solutions that can be produced without the need for conventional plant and animal agriculture. Meanwhile, AAK, headquartered in Malmö, brings more than 150 years of experience in plant-based oils and fats. It will contribute its formulation expertise and commercial infrastructure to the partnership. According to the two companies, the new fats jointly developed through the collaboration could require 1,000 times less land use, and up to 98% lower carbon emissions, than their conventional counterparts. The dairy alternatives and bakery categories face growing demand for highly functional fats that can deliver high-quality taste and texture, while remaining resilient to today’s supply chain vulnerabilities. This is why Savor and AAK have chosen to focus on these segments initially, with Savor’s Chiara Cecchini, SVP of commercialisation, noting significant pressure on food manufacturers to reduce environmental footprint and strengthen resilience. Savor’s technology platform can be implemented anywhere in the world, eliminating the need for fertile land, fertilisers or fresh water. In combination with plant-based oils, it aims to enable more diverse supply chains and reduced market volatility, with more stable costs in the long-term. Ronald van der Knaap, global head of dairy, early life nutrition and savoury at AAK, said: “The unique solutions that are unlocked by the AAK-Savor strategic collaboration address a market need across the food industry.” “Beyond supply chain resilience and sustainability, we will create applications with great taste and texture for our customers within two very important segments, and in this way, ticking all the boxes and improving the overall consumer experience.”

Quaker is entering the ready-to-mix breakfast drinks category with the launch of Oat Shake & Go, a high-protein whole-grain oat shake designed to meet growing consumer demand for convenient, functional nutrition. Available at major US retailers from July, Quaker Oat Shake & Go combines 100% whole grain oats with protein and fibre in a shake-and-go format that can be prepared directly in the bottle. Consumers simply add 8oz of milk, a milk alternative or water, shake and drink. The new product is available in two flavours, Strawberry & Banana and Cinnamon Vanilla, and contains no artificial preservatives, artificial flavours or added colours. Each serving delivers 15g of protein, rising to 23g when prepared with milk, alongside 16g of whole grain oats and 3g of fibre, positioning the product within the growing market for functional breakfast solutions. The launch builds on Quaker's nearly 150-year heritage in oat-based products while expanding the brand's presence in the increasingly competitive convenience nutrition segment. James Wade, chief marketing officer for Quaker Foods, said: "For nearly 150 years, Quaker has been a trusted authority on oats and a beloved household brand known for quality and nutritional expertise. The introduction of Quaker Oat Shake & Go helps reimagine the way our nutritious oats show up, bringing the power of protein, fibre and 100% whole grain oats into a delicious, drinkable format." The launch comes as consumers continue to prioritise convenience without compromising on nutrition. Oat Shake & Go forms part of PepsiCo's broader strategy to extend functional nutrition across its portfolio. The launch joins a growing range of products enhanced with protein, fibre and prebiotic ingredients, including Quaker's protein oat products, Smartfood Fiber Pop, PopCorners Protein, Doritos Protein Tortilla Style Chips and Pepsi Prebiotic Cola. The new product will be merchandised in the hot cereal aisle at major retailers across the US from July, offering Quaker an opportunity to extend beyond traditional breakfast formats and capitalise on demand for portable, protein-rich meal solutions.

US-based animal-free dairy company New Culture has strengthened its intellectual property portfolio after securing a second US patent covering cheese made with animal-free casein, reinforcing its position in the emerging precision fermentation dairy sector. The newly granted patent focuses specifically on mozzarella made using the company's proprietary animal-free casein, while an earlier patent granted in 2023 provides broader protection for cheese products made using recombinant alpha casein across multiple cheese types, formulations and production processes. Casein is the primary protein responsible for cheese's texture, stretch, melt and mouthfeel. Rather than sourcing the protein from animal milk, New Culture produces animal-free casein through the fermentation of sugars before using it as the key ingredient in its dairy-free cheese products. According to the company, its patent portfolio covers cheese made using animal-free alpha casein from a range of dairy species, including cow, sheep, goat, buffalo and camel. The protected technology encompasses functional characteristics associated with conventional cheese, including stretch, adhesiveness, creaminess, flexibility and melt performance. New Culture said it has developed proprietary expertise in producing animal-free alpha-S1 casein at commercial scale through fermentation, with the protein serving as the sole dairy protein source in its cheese formulations. The company is preparing to launch its animal-free mozzarella through the foodservice channel, initially targeting pizzerias. Alongside its own product rollout, New Culture said it has partnered with global consumer packaged goods (CPG) companies to explore applications for its casein ingredient across a wider range of dairy and nutrition products. Potential applications include yogurt, creamers and beverages, as well as protein-focused products for sports nutrition, metabolic health and everyday consumption. The company also highlighted opportunities for casein in the growing GLP-1 nutrition category, citing the protein's role in satiety and sustained recovery. New Culture said it is continuing to pursue additional patent protection covering the use of its animal-free casein technology in both food and non-food applications. The latest patent has been issued as US Patent No. 12,635,703, while the company's broader patent covering animal-free alpha casein cheese was granted in 2023 under US Patent No. 11,771,105.