Leaft Foods, a food-tech start-up based in New Zealand, has debuted a new plant-based performance nutrition drink, Leaft Blade, made with protein from green leaves. The product’s key ingredient is rubisco – an abundant protein present in every green leaf, which Leaft has now been able to successfully extract at commercial scale. Historically, the company said this has been a huge challenge for food scientists to do without destroying Rubisco’s delicate structure and unique functional properties. Each 100ml serving of Leaft Blade contains 17g of leaf rubisco protein which is said to outperform whey in amino acid profile, digestibility and functionality while generating 97% lower carbon emissions. The enzyme protein digests faster than other proteins and offers a complete amino acid profile, unlike some other plant-based varieties. The protein is extracted from 50,000 green leaves per serving of Leaft Blade, engineered for ‘rapid nutrition precisely when your body and brain need it’. The product also contains l-tyrosine to support brain function, leucine for muscle growth, and tryptophan to restore balance. It is designed to be taken before or during exercise, with early adopters – including professional athletes – taking it 20 minutes before workout sessions. Leaft said this has enabled them to experience how it delivers key amino acids ‘up to six times faster than traditional proteins…at the peak of the anabolic window or in critical moments requiring intense focus and clarity’. The company moved into a 30,000-square-foot commercial facility last year, producing one tonne of products per week. Leaft Blade is its first consumer offering, with Leaft already selling commercial-grade ingredients to B2B customers. Leaft Blade is now available, initially online, to New Zealand and US consumers.

British functional beverage brand Unconform has unveiled a brand-new product line, Smart Sticks: a range of functional powders designed to be mixed into hot or cold drinks. The sticks have been developed to provide a deliberately neutral flavour, enabling seamless integration into any hot or cold beverage without impacting on taste. Four options are available as part of the range, each tailored toward different health benefit areas: Mind, Gut Health, Immunity and Beauty. Mind contains brain-boosting ingredients such as ginseng, ginkgo biloba, zinc and vitamins B12 and B6, while Gut Health offers probiotics alongside calcium, fibre and ginger. Immunity contains rosehip, zinc and vitamins C and B6, and Beauty contains vitamin C, niacin, biotin, aloe vera and hibiscus. The four pocket-sized sachets are available in a box of ten for £7.99. They launch alongside Unconform’s functional cold brew coffee range , made with oat milk and nootropic ingredients, which was originally announced in April and officially hits the market this month.

Nourish Ingredients has received ‘generally recognised as safe’ (GRAS) status from the Flavour and Extract Manufacturers Association (FEMA) for the use of its proprietary Mortierella alpina biomass (S11) as a flavouring in food. The biomass is the main ingredient in Tastilux, an animal-free fat designed to replicate the flavour of meat. The FEMA Expert Panel’s determination allows immediate commercial sales of Tastilux in the US and opens opportunities in additional international markets. Tastilux is produced via fermentation and is intended to improve the flavour and aroma of plant-based, hybrid protein and other food products. When cooked, it enables the Maillard reaction that creates meaty taste and aroma profiles similar to chicken, beef or pork. The ingredient is aimed at addressing taste and labelling challenges in the plant protein sector and is suitable for use at low inclusion rates across multiple categories, including snacks, ready meals and tallow replacements. The FEMA GRAS programme evaluates the safety of flavour ingredients based on scientific data and expert review. Recognition under the scheme is considered a key benchmark for safety in the flavour and food industries. Nourish Ingredients has partnership agreements in place across the Middle East, US, Australia and New Zealand, with plans for a wider commercial rollout. James Petrie, founder and CEO at Nourish Ingredients, said: “We’re already trialling our ingredients with key partners in the US and globally, and this FEMA GRAS status accelerates bringing Tastilux to the US market as soon as possible". “This regulatory milestone represents a major commercial breakthrough for our proprietary potent fats and technology, enabling us to deliver a true-to-meat experience that has been missing in the market.”

This month, we speak to Ibis Rice – a Cambodia-based rice company on a mission to reduce deforestation and protect endangered species while providing organic food products, made from rice sourced from its local farmer partners, to UK supermarkets. Nicholas Spencer, the company's CEO, tells us more. Could you tell us a bit about what inspired Ibis Rice’s establishment and mission? Ibis Rice is a conservation project set up by the Wildlife Conservation Society (WCS) to protect threatened forests and endangered species by engaging directly with small scale rice farmers living and working within wildlife sanctuaries in Northern Cambodia.  The project started when a Giant Ibis, Cambodia’s national bird thought extinct for 50 years, was spotted by a wildlife camera trap. Since then, the WCS has worked on land security for these farmers, and in exchange for the organic cultivation and environmental stewardship, we reward our farmers with guaranteed purchase of their rice and a 70% market premium. 15 years later, we now work with 2700 farming families, and there are now thought to be over 200 Giant Ibis birds in these forests. How has Ibis Rice worked with farmers to transform their practices toward a conservation-aligned approach? Ibis Rice is about encouraging   traditional farming practices. Our farmers grow a local, heritage variety of long-grain jasmine rice called phka rumduol. They plant once a year, in season with the annual flooding from the monsoon, and do not use any artificial irrigation, pesticides or fertilisers.   In what way are you able to measure the impact of the company’s work in this area? We have a large team that are in the fields, engaging with our farmers. The WCS also uses satellite imagery to measure rates of deforestation in our wildlife sanctuaries and assess the population sizes of over 50 endangered animals and birds. What have been some of the most notable benefits for farmers, local communities and the wildlife ecosystems? Our farmers receive guaranteed purchase of their crop at a significant market premium, and we also provide them with free seed, harvest financing and technical training on yield and improvement and climate resilience.  Recently we have also started working with them on a bean cover crop before and after the rice crop, which regenerates the soil, builds the local food chain and provides out famers with two additional cash crops a year.  For the wildlife we have stabilised populations of some critically endangered birds and mammals, and have significantly reduced deforestation in the areas in which we operate. Our forecasts are that if we hit our current targets, each kilogram of rice we sell has a negative 250g carbon impact through prevented deforestation. How do Ibis Rice’s products provide a unique and differentiated option with regards to taste and nutrition? The rice that our farmers grow, phka rumduol, has been voted best rice variety in the world six times at the International Rice Forum. As well as selling rice, we make our own rice cakes  and rice cereal – all from this same amazing rice variety. Our new bean and rice cakes, using the bean inter-crop, now offer a rice cake with a source of protein and high in fibre, made from just two simple ingredients. With the rise of plant-based eating, have you observed increased demand from consumers and food businesses seeking responsibly sourced products with a strong sustainability and ethical background? Customers want to buy good food for a good price, and given the very short supply chain for our products and keeping all production in-house, we are able to get organic rice on supermarket shelves at less cost than conventional, non-organic brands. Of course, as citizens we all want to reduce the native impacts of our shopping, and to make better choices, but we need brands who make those choices simple and not with a significant cost attached. What has been the biggest challenge on Ibis Rice’s journey so far? Scale – making your own products is hard when not at huge volumes, which is why not many companies do, and just have all products contract manufactured. Getting the least damaging packaging is always hard, and getting the attention of retail buyers and getting our products on the shelf in front of the customer takes work. What has been the company’s greatest achievement to date? Engaging Chris Packham as our brand ambassador. Having 100% success rates for Sarus cranes nests in our paddy fields – Sarus cranes are the tallest flying birds in the world, but they nest on the ground right in the middle if the paddy fields. Helping to protect 780,000 hectares of threatened forests. Getting a listing this year with Abel & Cole and exceeding their forecasts for initial sales – every month brings something amazing in this project. Any exciting plans on the horizon? What’s next for Ibis Rice? More farmers, more forests, and extending the business models to other crops and commodities in Cambodia so that we can then start protecting more forests and other engaged species.

US plant-based meal shake brand Ka’Chava has unveiled its first new flavour in three years, strawberry, aiming to blend ‘nostalgic flavour with real nutrition’. The shake is designed to offer a nutritionally complete meal solution in a familiar and ‘craveable’ flavour, reminiscent of childhood favourite strawberry milkshakes. It is crafted with real freeze-dried organic strawberries and a blend of over 85 ‘superfoods,’ nutrients and plant-based ingredients including adaptogens, omega-3s and probiotics. Functional mushrooms, such as reishi and cordyceps, are incorporated in this blend, as well as maca root, chicory root fibre, flax seeds and camu camu berries among other ingredients. Each serving provides 25g of plant-based protein from a blend of yellow pea, organic sacha inchi, brown rice, organic amaranth, organic quinoa, oat milk and coconut milk. It also includes 6g of fibre and 26 vitamins and minerals, designed to support energy, digestion, strength metabolism, cognition, immunity and overall wellness. Strawberry joins the brand’s existing flavour line-up, which includes chocolate, vanilla, chai, coconut acai and matcha. Like all Ka’Chava offerings, the shake is 100% vegan, gluten-free and made without soya, artificial sweeteners or preservatives. Louise Todd, president of Ka’Chava, commented: “We’re thrilled to launch our most requested flavour, strawberry… With strawberry joining our top-selling chocolate and vanilla, we’ve perfected the trio of classic flavours our customers love, offering a truly complete meal to help them feel their best.” The shake is available at select US retailers as well as via Ka’Chava’s webshop and Amazon. It is priced at $69.95 per 930g pack containing 15 servings.

Bunge Global has acquired IFF's soy and lecithin business, a move that is poised to enhance Bunge's product portfolio and strengthen its position in the F&B sector. The agreement involves the purchase of nearly all assets related to IFF's lecithin, soy protein concentrate and crush operations, which generated approximately $240 million in revenue in 2024. Bunge, a leader in agri-business, is strategically expanding its capabilities in the food ingredients space. The acquisition includes operations that employ approximately 250 people globally and is expected to close by the end of 2025, pending regulatory approvals and customary closing conditions. Although financial terms of the deal have not been disclosed, this acquisition aligns with Bunge's recent growth trajectory, including its $8.2 billion merger with Viterra earlier this year. J Erik Fyrwald, CEO of IFF, highlighted during a conference call that the divested products were better suited for Bunge's operational expertise. “They’re highly commoditised and managed far more efficiently by Bunge than they were by us,” said Fyrwald. He noted that these products delivered only low single-digit EBITDA margins for IFF, and selling them will enable the company to focus on its more specialised isolated soy protein business – boosting both margins and innovation potential. This acquisition is expected to bolster Bunge's existing product lines, particularly in the growing sectors of plant-based proteins and clean label ingredients. Bunge's processing capabilities, particularly in soybeans, rapeseed, canola and sunflower, will allow for the development of new, innovative products that meet the increasing consumer demand for healthier, sustainable food options. With the global plant-based protein market projected to grow significantly, Bunge's enhanced product offerings will likely cater to food manufacturers looking to incorporate high-quality, plant-derived ingredients into their formulations. The integration of IFF's soy protein concentrate and lecithin products will enable Bunge to provide its customers with a broader range of ingredient solutions, enhancing their competitive edge in the food and beverage industry. The acquisition comes at a time when the food and beverage industry is increasingly focused on health and wellness trends, clean label products and sustainable sourcing. As companies navigate these evolving consumer preferences, Bunge's strategic acquisition positions it well to lead in the development of innovative food solutions. As Bunge continues to integrate IFF's assets, industry stakeholders will be watching closely to see how this move impacts product innovation and market dynamics within the food ingredients sector.

Australian plant-based food group V2Food has formed a strategic partnership with global food science company Ajinomoto, and has also recently acquired US vegan chicken brand Daring Foods. The acquisition enables V2Food to benefit from California-based Daring’s strong presence in the US market, where its unbreaded soya-based chicken products are available in retail and foodservice. It will enable V2Food to accelerate its international expansion and combine its proprietary technology with the Daring Foods brand. Tim York, CEO of V2Food, said: “Daring has built an incredible, consumer-loved brand with strong reach across the US, and combining that with our food technology creates immediate opportunities to accelerate our mission to be one of the global leaders in plant-based protein”. © Daring Foods V2Food, headquartered in Sydney, produces ready-to-eat plant-based meals with a goal of furthering a sustainable food production system in Australia and beyond. The company has already built a supply chain in partnership with the meat industry, enabling it to deliver products at accessible price points. Ajinomoto has invested in V2Food as part of the companies’ strategic partnership. The collaboration will bring together V2Food’s expertise and plant-based protein technologies with Ajinomoto’s ‘Deliciousness Technology,’ a fusion of advanced technologies developed through amino acid research and designed to meet demand for tastier and healthier functional foods. V2Food has also collaborated with Australian government research institute Commonwealth Scientific and Industrial Research Organisation (CSIRO), leading to the creation of its V2 RepliTech technology. This enhances the taste and texture of alternative protein products to enable broader availability of sustainable food products and ingredients in both developed and emerging markets. © V2Food Building on its investment in V2Food, Ajinomoto said it plans to offer clean label protein products in developed markets like the US and sustainable, affordable protein solutions in emerging markets. In a statement on LinkedIn, V2Food said: “Together, we are creating a platform poised to accelerate the development of next-generation clean protein products…   This partnership will enable us to scale our mission globally, providing delicious, nutritious and sustainable food solutions to a growing population.”

Austrian food-tech start-up Revo Foods has successfully completed a €1.6 million crowdfunding round through the Funder Nation platform. The company said the capital, raised from a total of 212 investors, will significantly contribute to the further development and upscaling of its production process. Established in 2019, the start-up produces a range of plant-based protein products made from mycoprotein, a fermented fungi ingredient, and using its proprietary 3D structuring technology. Initially, its focus was on seafood alternatives, having launched the world-first 3D-printed plant-based salmon in European retail in 2023. Since then, the company has introduced innovative additions to its alt-seafood portfolio including The Kraken , a hyper-realistic octopus alternative – and has branched out into the functional foods category this year with the debut of The Prime Cut and Minced Fungi Protein , marking its expansion beyond seafood substitutes. Revo’s Food Fabricator X2 process enables mass production of plant-based food products with 3D printing and high-precision extrusion technology. It enables mass customisation, allowing for flexible control of product parameters like size, shape, material or texture. The company said the recent funding raise will support it in achieving profitability with its products and advance the technology to a point where it will be relevant for other food applications through licensing models. By optimising its production technology, Revo aims to increase its monthly throughput to 60 tons in the near future, meeting increasing demand for sustainable alternative protein products. A quarter of the capital will be invested in the further development and upscaling of its machines, while one-third will be invested in the company’s R&D workforce. The remaining capital will go toward sales and marketing initiatives. Top image: © Revo Foods

Century Pacific North America, the US subsidiary of Century Pacific Food, has acquired the Loma Linda plant-based brand from Atlantic Natural Foods. The transaction, valued at less than $10 million, includes the acquisition of Loma Linda and Atlantic’s other brands such as Tuno, Neat and Kaffree Roma. It also encompasses the brands’ formulations, select manufacturing assets, licenses and remaining inventory relating to the ongoing business of Atlantic Natural Foods. Atlantic Natural Foods, a US plant-based company based in North Carolina, US, filed for Chapter 11 bankruptcy protection earlier this year. This followed the termination of an agreement with agri-food company Above Foods in 2024, which would have seen Atlantic go public through the partnership. The Loma Linda brand was acquired by Atlantic Natural Foods in 2016, but dates back to 1890. Its products included its flagship tuna alternative Tuno, now sold across North America and in over 30 countries worldwide, as well as Franks vegan hotdogs and plant-based scallop alternative Skallops. Century Pacific North America is best known for its UnMeat brand, a shelf-stable plant-based product line available across major US retailers including Walmart, Albertsons, HEB and Meijer. The company was already working closely with Atlantic Natural Foods as a supply partner, leading to deeper collaboration and this latest acquisition deal. Greg Banzon, chief operating officer at Century Pacific Natural Foods, said: “This is a strategic and synergistic move for CPNA. We are bringing together a trusted heritage brand and a disruptor brand under one roof – leveraging decades of consumer trust with bold innovation. This allows us to serve both loyal customers and new generations seeking accessible, nutritious and sustainable food choices.” Banzon said the transaction is expected to be “immediately accretive” to the business, with operational integration to be a “seamless, bolt-on match” to Century Pacific’s existing plant-based food operations. “The acquisition reflects CPNA’s measured and profitable growth strategy: tapping into established markets while accelerating momentum for plant-based food adoption across diverse geographies,” he continued. “Ultimately, it reinforces the group’s broader mission of building a healthier, more sustainable portfolio that provides affordable nutrition to the consumers we serve.” Top image:  © Loma Linda

British liquorice confectionery brand Flyers has expanded its range with the launch of a new non-liquorice sour apple and raspberry sticks product. The 79-year old confectionery maker is known for its chewy liquorice sticks with tangy sherbet centres. Now extending its portfolio of fully plant-based offerings, the brand has debuted its first sour ‘magic in the middle’ stick product. The new addition features apple-flavoured sticks with raspberry-flavoured ‘crystal’ sherbert centres, offering a sweet, sour and fruity alternative to its traditional liquorice options. Flyers currently owns a 15% share of the liquorice market in the UK. The brand acknowledged the nostalgic confectionery’s ‘polarising’ nature, aiming to appeal to a broader consumer base within the wider confectionery space with its new launch. Andy Valentine, spokesperson for Flyers, said: “Despite three years of consecutive double-digit growth, Flyers is only now starting to realise its growth potential – and with ‘Sours’ remaining the hottest trend within sugar confectionery, we spied the perfect opportunity to showcase our new Sour Apple candy sticks packed with tangy Raspberry sherbet crystals, thereby extending Flyer’s appeal to both a younger audience and intransigent liquorice loathers.”

Dutch food-tech company Plantible Foods has announced that its first commercial facility in Eldorado, Texas, US, is now fully operational and entering a new phase of expansion. Known as ‘Ranchito,’ the facility represents a key step forward in Plantible’s mission to ‘reshape global food production by harnessing the power of plants’. Located in rural West Texas’ Schleicher County, the production plant now houses a growing network of greenhouses, upgraded protein filtration systems and a newly introduced, higher-yield strain of the aquatic plant used to produce Plantible’s flagship ingredient, Rubi Protein. Rubi Protein is made from lemna, a member of the duckweed family also known as water lentils. Lemna is a resilient and sustainable protein feedstock that can be grown in harsh environments with ten times less water than soya and no arable land requirements, while having a doubling rate of 2-3 days. Plantible aims to replace synthetic and ‘environmentally taxing’ components in commercial food products through producing high-quality, functional ingredients. The Ranchito site is expected to produce thousands of metric tons of biomass annually – enabling delivery of hundreds of metric tons of protein per year. According to Plantible, this output will contribute to nearly 8,000 metric tons in potential CO2-equivalent emissions reductions annually, by replacing animal-based protein and synthetic ingredients in food supply chains. © Plantible Foods As part of the facility’s expansion, Plantible has integrated modern filtration equipment that it says has ‘significantly’ reduced production costs while increasing throughput. This enhances Plantible's ability to achieve cash flow positivity at the facility and produce Rubi Protein at scale. Plantible is currently working with key customers, including ICL, to integrate Rubi Protein into a range of consumer products. Rubi Protein is a neutral-tasting, allergen-free, complete protein (PDCAAS 1.0), able to provide emulsifying, gelling and binding functionalities. Formulators can use the ingredient to improve texture and stability, while delivering a nutritional profile comparable to animal proteins. Paul Peterson, global alternative proteins leader at ICL, said: “Plant-based protein formulators have been searching for years for a clean label, highly functional replacement for chemically derived binders, such as methylcellulose”. “In partnership with Plantible Foods, we have been able to leverage our deep knowledge of proteins to create a market-leading binding solution that allows plant-based food manufacturers to meet the needs of even the most demanding consumers.” Plantible is actively conducting trials on additional strains that could further accelerate Rubi Protein unit economics, scalability and affordability. Chris Phillips, VP of research at Plantible, said: “With at least 35 species in the duckweed family and more than 1000 strains, Plantible has excelled in identifying strains that are best adapted for growth in the local climate. We then tailor our growth conditions to further maximise protein production and product quality.” Additionally, the company is working on securing additional financing to continue building out the Ranchito to Rancho scale, increasing capacity by threefold. With scalable production now underway, it plans to continue investing in expanding its footprint and hiring locally within Eldorado.

ProVeg UK has published a policy briefing highlighting how European countries are ‘steaming ahead’ in plant-based food promotion, warning that the UK could be falling behind other regions. In its briefing, ProVeg argues that the UK government’s newly announced ‘Good Food Cycle’ national food strategy presents an opportunity for the nation to ‘catch up’ to other European countries. It details how the UK could lead on promoting plant-based food to meet health, climate and food security challenges. In Europe, German dietary guidelines already recommend upper limits for meat consumption, while the Netherlands is encouraging supermarkets to increase their plant-based protein sales. Spain has also passed legislation requiring greater provision of plant-based foods in schools. ProVeg highlights Demark as a country ‘rising above the crowd’ following the publication of the world-first Action Plan for Plant-Based Foods nearly two years ago. The policy sets out a framework to promote plant-based food production and consumption, positioning Denmark as a leader among Europe in establishing a tangible plan to accelerate the plant-based food sector. ProVeg offers these countries’ initiatives as examples of how the UK can adopt similar approaches and incorporate them into its own Good Food Cycle strategy. Julian Cottee, senior corporate engagement manager at ProVeg, commented on the Good Food Cycle: “The strategy is attempting to be genuinely systemic and cross-departmental. It recognises the complexities of the food system and the need for many voices, communities and cultures to be engaged”. “One thing it doesn't do – yet – is to lean into the facts about the need for a substantial transition towards plant-based protein sources in order to meet environmental goals. Plant-rich diets are internationally recognised as central to health and environmental sustainability, and governments must do all they can to promote them. We can’t afford to miss this opportunity to set out an ambitious vision and roadmap towards more diverse and resilient protein sources in the UK food system.” The ProVeg policy briefing lays out four action points: Update national dietary guidelines to strongly encourage the consumption of plant-rich foods and reduce meat consumption. Mandate reporting for supermarkets on the proportion of plant-based vs animal-based protein on the shelves. Ensure schools, hospitals and other public settings provide healthy, plant-rich catering and plant-based meals to everyone who wants them. Create a coordinated, cross-sector action plan for plant-based foods that promotes plant-based diets from farm to fork. Sophia Millar, head of programmes at ProVeg UK, said: “Clear action needs to be taken in the UK to lessen the burden on the National Health Service, improve children’s nutrition, slash greenhouse gas emissions and strengthen the country’s economy and food security”. “By taking these four steps, the UK will set itself on a path towards a much more sustainable food system that will benefit people, the environment and the country’s food security.”