A study from researchers in the US is exploring the potential of rice proteins in the development of hypoallergenic and sustainable cheese alternative products. Mahfuzur Rahman, an assistant professor in the Department of Food Science for the Arkansas Agricultural Experiment Station, led the University of Arkansas study. He explained that the protein sources in rice are considered byproducts of white rice processing, adding value and potential domestic demand for one of the state’s leading crops. In the study carried out by the Experiment Station (the research arm of the University’s agriculture division), a variety of proteins extracted from a single rice cultivar were shown to provide the necessary qualities for plant-based cheesemaking, including firm texture and meltability. Unlocked opportunity for rice byproducts Arkansas leads the US’ rice production, harvesting a record 1.43 million acres in 2024 that accounted for nearly 50% of the nation’s total rice production. During rice milling, the dehulling process removes the husk, yielding brown rice. Further milling of brown rice produces white rice, along with rice bran and broken kernels as byproducts. Rahman said that using these rice milling byproducts for protein extraction present a "significant opportunity to expand the US-based rice protein market while promoting a sustainable circular economy”. According to the US Department of Agriculture, the US produced an estimated 14.3 million tons of rice bran and around 24.8 million tons of broken kernels annually in 2024, offering a potential yield of around 3.3 million tons of rice protein for the plant-based market. Nutritional analysis Brown rice contains about 15% protein, 15% fibre and 50% carbohydrates. Broken kernels, which can be used in beer brewing as well as pet food, contain around 7% protein, 75% carbohydrates and 1% fibre. After chemically extracting protein from each rice section, the researchers made three different plant-based cheeses using a standard recipe with organic coconut oil and corn starch. They also analysed the protein composition from each rice source. Rice proteins are composed of four major subunits: albumin, globulin, glutelin and prolamin, with glutelin being the largest fraction. Analysis showed that rice bran contained the highest amount of albumin, while glutelin was higher in brown rice and kernel protein. The rice-based cheeses made from the rice byproducts contained about 12% protein – a significantly higher portion than many plant-based cheese alternatives currently available on the market, Rahman pointed out. Functional properties With sufficient foaming and emulsion capacities, Rahman also noted that the rice-sourced protein could replace the functions that eggs and oil provide in food chemistry. While the study involved using hexane to extract the rice proteins, Rahman said he has been working on developing an ultrasound-based, non-chemical method of protein extraction to improve nutritional value. He is also working on extracting gluten from wheat flour using electrically charged plates. Food scientist and grain processing engineer Mahfuzur Rahman, leader of the study According to the researchers, their study – published in the journal Future Foods – found that broken-kernel protein offered a softer texture with higher oil separation and melting properties, high glutelin content, moderate solubility, and emulsifying and foaming properties. Brown rice protein was higher in essential amino acids and released more free amino acids during simulated digestion. It also demonstrated the highest solubility, emulsifying activity and emulsion stability. Despite its lower solubility, rice bran protein showed significantly higher surface hydrophobicity. Its water-holding and foaming capabilities enhanced texture and minimised oil separation in cheese alternative prototypes. Rahman said future studies on rice protein in alternative cheesemaking may focus on refining the cheese compositions and assessing sensory characteristics, customer acceptance and shelf-life stability. “Current research is in progress to tackle these issues, facilitating the transition from laboratory development to practical use,” he added.

Marine Biologics has announced the launch of SeaTex, a patent-pending, high-performance seaweed powder designed for protein stabilisation. The solution is described as a nutritional design tool that can suspend and stabilise nutritious ingredients – such as fibres, minerals and bioactives – across various food and beverage applications. It can also bind and structure lipids and fats. Offering a neutral taste and ‘extremely low’ application rate, SeaTex is designed to replace multi-ingredient stabilisation and buffering stacks with a single, clean label solution that can be reproduced consistently and at scale. According to California-based Marine Biologics, the vegan-friendly solution can tolerate a wide range of pH and temperature requirements. It is sourced from GRAS (Generally Recognized as Safe), ocean-harvested brown seaweed, and contains zero additives, synthetic ingredients or carrageenans. This enables manufacturers to formulate without gums, buffers and bulking agents as consumers seek simpler, ‘cleaner’ ingredients. Patrick Griffin, CEO of Marine Biologics, said: “Seaweed has long offered the promise of an abundant and renewable alternative ingredient, but a narrow understanding of its chemical composition and outdated production methods have led to highly refined ingredients that consumers are no longer interested in seeing on their ingredient labels”. He added: “With our breakthrough processing capabilities, we provide product developers and brand teams with new tools to meet consumer demands for cleaner labels”. The company used MacroLink, an AI engine purpose-built for ingredient design, to address common constraints surrounding time-consuming R&D cycles in functional ingredient development. Marine Biologics said this allowed it to take ingredient discovery ‘from years to months,’ unlocking new potential in the $121 billion market for clean functional ingredients. Marine Biologics’ initial focus is on producing seaweed-derived functional ingredients, but is exploring other areas of innovation beyond SeaTex, such as natural egg replacements, baking texturants, bioactives and next-gen biopolymers for sustainable packaging. SeaTex makes its official debut at the Future of Food Tech event in San Francisco, US, from 19–20 March 2026.

Ingredients provider Amyris has completed construction of a new production line at its flagship precision fermentation facility in Barra Bonita, Brazil. The expansion adds a fourth production line to the site, complementing three existing large-scale fermentation lines. The new installation features a 2x80-cubic-metre configuration, designed to accelerate scale-up and improve flexibility in producing high-value speciality molecules used across industries, including food and beverage, flavour and fragrance, and health. Chief executive officer Kathy Fortmann described the investment as a key step in meeting growing customer demand for sustainable and customisable ingredients. She noted that the additional capacity will enable the company to support more partners while maintaining performance, quality and sustainability standards expected by global brands. The Barra Bonita facility plays a central role in Amyris’s strategy to deliver renewable alternatives to traditionally petrochemical- or agriculturally derived ingredients. The new line is equipped with advanced automation, process controls and data-driven monitoring systems, aimed at improving efficiency, reliability and production precision. According to chief operations officer Adam Blaziak, the enhanced automation capabilities allow the company to produce molecules with greater consistency and control, an increasingly important factor for food and beverage manufacturers seeking scalable, clean label and sustainable ingredient solutions. For the food and beverage industry, the expansion comes amid heightened demand for resilient supply chains and environmentally responsible sourcing. Precision fermentation is gaining traction as a viable route to produce flavours, sweeteners, lipids and other functional ingredients with reduced environmental impact compared to conventional methods. With the new line now operational, Amyris said it is better positioned to support customers at various stages of product development and commercialisation, from early innovation through to full-scale production. Founded in 2003, Amyris has built its business around renewable biological chemistry, using fermentation to create speciality ingredients designed to improve product performance while reducing reliance on finite resources. The latest capacity expansion signals continued momentum in scaling biomanufacturing solutions for mainstream food and beverage applications.

Sirio Europe has announced the launch of LifeChews – a patented, plant-based, chewable ‘jelly tablet’ format suitable for delivering a wide range of active ingredients. According to Sirio, the new nutraceutical format is clinically proven to improve bioavailability, as well as delivering ‘excellent’ dispersibility across a variety of oil-soluble actives while enabling high nutrient payloads. Research from ITC shows that 43% of consumers want greater efficacy from their supplement purchases, while up to 45% cited pleasant taste as a key format driver. While traditional formulation challenges like poor dispersibility, oxidation and unwanted aftertastes have limited development of lipid-based nutrient formulations in chewable formats, Sirio aims to address this and meet growing demand for convenient and tasty options. LifeChews’ jelly tablet format is suited to ingredients such as omega-3 oils, fat-soluble vitamins, coenzyme Q10, and carotenoids such as lutein and astaxanthin. The company has developed four concepts using the format, with the range addressing key consumer health priorities including brain health, heart health, immunity and longevity. Sirio said its patented technology ensures uniform dispersion of 5 μm oil droplets, comparable to lipid particle sizes found in human milk, for optimised absorption. In studies, LifeChews was shown to achieve a 161% higher blood plasma DHA concentration versus a control, the company stated, representing a 198% improvement bioavailability. Additionally, digestion studies confirmed even distribution of DHA during simulated gastric and intestinal conditions, highlighting stability and efficiency. Sara Lesina, general manager at Sirio Europe, said: “LifeChews are a gamechanger in how consumers experience supplements”. “By bringing together clinical validation and a high payload capacity, LifeChews give our partner brands a powerful new way to stand out in key trending categories and deliver real added value to consumers.”

Flora Food Group has agreed to sell its Latin American operations to Alicorp, a major player in food and beverages across South America. The proposed transaction is expected to close later in 2026, subject to regulatory approvals. It includes Flora’s brand portfolio and commercial operations across seven Latin American markets, excluding Mexico and Brazil. It also includes Flora’s manufacturing facility located in Cali, Colombia. The deal will see Flora Food Group – headquartered in the Netherlands, and a major player in plant-based spreads, alongside other food and nutrition products – sell 100% of its shares of its businesses in Guatemala, Panama, the Dominican Republic, Colombia, Ecuador, Peru and Chile to Alicorp. Flora’s Latin America portfolio includes margarine brands such as La Danesa, a renowned brand in several regional markets, as well as Dorina and Bonella, which are well-known in the Ecuadorian market. Alicorp, headquartered in Peru and part of Grupo Romero, has an established presence in Latin America, offering a range of brands across food and other categories. Its portfolio includes major brands such as AlaCena, Don Vittorio and Nicolini. The financial terms of the transaction were not disclosed.

Every has entered the consumer market for the first time through a partnership with direct-to-consumer pantry brand Healthier Comforts, which has launched a retail-ready Animal-Free Egg White Protein Powder made with Every’s flagship ingredient, OvoPro. The product marks the first time Every’s egg white protein, previously supplied only in bulk to food and beverage manufacturers, has been packaged for direct consumer use. The powder is available in an 8-oz resealable bag via the Healthier Comforts website and on Amazon and is designed for at-home cooking and baking. The partnership originated at the IFT First in Chicago, where Healthier Comforts founder Aaron Vander Heyden identified an opportunity to address a longstanding gap in the vegan baking market. Vegan consumers have traditionally lacked a fully functional egg white replacement capable of performing in demanding culinary applications such as meringues, macarons and angel food cake. Vander Heyden said: “When we came across Every and their ingredients at IFT First in Chicago, we immediately realised that there was a huge opportunity to meet an unmet need for vegan consumers. The introduction of this product has even exceeded our expectations.” “We are thrilled to partner with Healthier Comforts as the first-to-market with animal-free egg white protein in a pantry-friendly format,” said Corinn Williams. “Healthier Comforts had the vision to make OvoPro accessible to home cooks, and the consumer response reflects just how significant this gap has been for the vegan community.” While the new retail powder targets home bakers, Every continues to focus primarily on supplying ingredients to food and beverage manufacturers. The company’s precision-fermented proteins are already used across a range of commercial applications, including baked goods, beverages and other functional formulations. Products containing Every ingredients are currently sold through major retailers such as Walmart, Target and Amazon, as well as in regional bakery products. In 2026, the company says its focus will be on increasing production capacity and helping manufacturers address supply chain pressures, meet cage-free commitments and stabilise ingredient costs. Every, headquartered in San Francisco, develops egg proteins using precision fermentation rather than animal agriculture. Its ingredient portfolio includes OvoPro, a functional ovalbumin designed to replicate egg white performance, and OvoBoost, a highly soluble neutral-flavour protein designed for beverages and fortified foods. The collaboration with Healthier Comforts signals growing interest in bringing precision-fermented ingredients directly into consumer-facing formats as the alternative protein sector continues to evolve.

Biotechnology company Novella Innovative Technology has appointed nutraceutical industry veteran Antonio Martinez Descalzo as chief executive officer, as the company moves from research and development toward commercial production of plant-cell-derived ingredients.  Antonio Martinez Descalzo. Martinez brings more than two decades of leadership experience across the life sciences, nutrition and health-and-wellness sectors. He previously held senior roles at agribusiness and ingredients company ADM, including vice president of innovation and business development director for its health and wellness division, where he helped expand branded ingredients across global markets. He has also contributed to industry policy and development through the board of the International Probiotics Association. The appointment comes as Novella prepares for a key operational phase. Chairman and co-founder Kobi Avidan said: “2026 marks a pivotal operational year for Novella. Having successfully completed pilot production, we are moving into full industrial manufacturing, responding to the global demand for precise, consistent and high-potency botanical ingredients”. At the centre of Novella’s strategy is AuraCell, the company’s proprietary precision-cultivation platform that grows bioactive compounds directly from plant cells in controlled environments. The process eliminates the need to cultivate whole plants while producing standardised phytonutrients with consistent potency and minimal resource use. Martinez said the technology introduces what the company calls a new nutraceutical category: 'Precision Botanicals'. “We’re introducing the new category of precision botanicals into the nutraceutical space,” Martinez said. “This approach enables fully standardised botanical ingredients produced at consistent volumes while supporting sustainability and supply chain resilience.” The technology also aims to reduce volatility in botanical ingredient supply chains, which are increasingly affected by climate variability and agricultural constraints. Novella’s first ingredient, Novella Strawberry, is a whole-cell strawberry-derived ingredient containing naturally occurring compounds such as antioxidant phenolic acids. The product is currently available for industrial validation and sampling. Commercial rollout is expected in 2027, with the company initially targeting the North American nutraceutical market, which it estimates at around $60 billion. To support scale-up, Novella has partnered with Chemo Biosynthesis, the industrial division of Insud Pharma Group, which will manufacture the ingredient at its pharmaceutical-grade facilities in Italy. Chemo operates as a contract development and manufacturing organisation (CDMO) specialising in pharmaceutical production. Under the agreement, Chemo will integrate Novella’s proprietary plant-cell cultivation technology into its manufacturing processes to enable large-scale production measured in tons. “Beyond the advantages of having a lean production model that does not require capital-intensive facility build-outs, this approach enables the production of natural ingredients at volume with pharmaceutical-grade precision,” Martinez said. Novella is also strengthening its production pipeline through partnerships with CDMOs including the UK’s Centre for Process Innovation (CPI) and Extracellular, both focused on process development and scale-up for biotechnology products. In January 2026, the company received grant support from the European Institute of Innovation and Technology (EIT) to advance downstream processing for plant-cell culture. The project is being conducted in collaboration with Extracellular and aims to improve both the economic viability and environmental sustainability of production. “These combined efforts will create a robust ecosystem that supports Novella’s goal of transforming the nutraceutical supply chain as we transition from start-up to full-production company,” Adivan said.

Danish ingredient manufacturer Ferm Food has acquired a former manufacturing facility from Orkla in Skovlund, Denmark. The move aims to significantly increase production of fermented plant-based ingredients for the global food industry. The acquisition, which takes effect on Wednesday, 1 April 2026, will provide the company with additional production infrastructure to scale up its fermentation technology amid rising international demand. The newly acquired site will produce fermented ingredients derived from a range of plant-based raw materials, including legumes, rapeseed press cake, kernels, oats, buckwheat and wheat, targeting manufacturers looking for more natural functional ingredients in food formulations. Once fully operational, the site is expected to support an annual capacity of up to 20,000 tonnes of fermented ingredients, depending on product mix, supplementing Ferm Food’s existing production capacity in Vejen, Denmark. Jens Legarth, Ferm Foods CEO, said: “We have outgrown our current facilities. With the Skovlund site, we can supply many more food manufacturers in Denmark and abroad. Global interest has developed faster than we expected, and that is why we are scaling up now.” The new facility will support Ferm Food’s strategy to supply functional fermented ingredients to a wider range of manufacturers across Europe and other export markets. Ferm Food develops ingredients designed to help manufacturers improve functionality in food formulations while maintaining simpler ingredient lists. The ingredients are produced using solid-state fermentation with selected lactic acid bacteria, a process that breaks down unwanted compounds in raw materials while generating bioactive compounds that support functionality. Ferm Food operates under the parent company Fermentationexperts, which has developed and patented the fermentation technology used by the business. The group operates production facilities in the US, Malaysia, Denmark and Ukraine, focused on producing plant protein and fermentation-based ingredients at industrial scale.

Elmhurst 1925 has expanded beyond its plant-based milk portfolio with the launch of Clean Protein, a ready-to-drink (RTD) beverage line delivering 27g of plant-based protein per serving while maintaining the brand’s signature clean label formulation. The new line marks Elmhurst’s entry into the growing RTD protein category and is designed to provide high protein with minimal ingredients, no artificial additives and a creamy texture derived from nut-based milks. Each 11oz single-serve carton contains 190 calories and as little as 3g of sugar, using a blend of cane sugar and monk fruit for sweetness. The beverages are formulated with protein from mung beans and peas, providing up to 44% of the recommended daily protein value along with naturally occurring nutrients such as iron, fibre, calcium and potassium. Heba Mahmoud, senior director of brand innovation at Elmhurst 1925, said: “Today’s protein consumers are looking for better options that help them meet their macros without sacrificing ingredient integrity, great taste, or convenience." According to the company, the line is free from gums, seed oils, carrageenan, cellulose gels and artificial sweeteners, ingredients commonly used in the RTD protein category.The beverages are vegan, gluten-free, Non-GMO Project Verified and OU Kosher. “With Clean Protein, we’re bringing shoppers a ready-to-drink option that eliminates the usual category tradeoffs," Mahmoud added. Clean Protein debuts with four flavours formulated to deliver a smooth texture without the chalkiness often associated with plant-based protein beverages: Pistachio Crème, made with pistachio milk and vanilla extract; Sea Salt Chocolate, featuring cocoa, cashew milk and a pinch of salt; Vanilla, crafted with real vanilla extract and cashew milk and Strawberries & Cream, made with strawberry puree and cashew milk. The Pistachio Crème flavour highlights the brand’s use of pistachio milk as a base and taps into growing consumer interest in pistachio-flavoured products across plant-based dairy alternatives. All products are made using Elmhurst’s HydroRelease process, which uses water to separate and recombine the nutritional components of nuts, grains or seeds. The company says the method maintains ingredient integrity without the need for emulsifiers while also supporting sustainability efforts by upcycling production waste into energy and operating on renewable hydropower. Clean Protein is currently available online and will debut in brick-and-mortar retail with Sprouts Farmers Market on 27 April, with additional grocery distribution planned. The launch positions Elmhurst to compete in the rapidly expanding RTD protein segment while extending its clean-label plant-based platform into a new aisle.

Merchant Gourmet has launched a new line of ‘elevated’ baked beans, aiming to bring a more premium flavour experience to consumers at an accessible price point. The new line includes three flavour varieties: Gourmet Baked Beans in a Rich Italian Sauce, Barbecue Baked Beans in a Smoky Tomato Sauce, and Masala Baked Beans in a Spiced Tomato Sauce. It aims to create a trade-up opportunity as more consumers seek out ‘gourmet baked beans’ that are positioned as higher-quality, better-for-you alternatives to the classic UK-favourite product. Consumer research from Vypr showed that 31% of shoppers seek baked beans with less sugar, while 15% are looking for easier-to-prepare options. Responding to this, Merchant Gourmet’s baked beans are available in microwaveable pouch format like other products in the brand’s range, and are promoted as a lower-sugar alternative to many traditional baked bean products. Richard Peake, managing director at Merchant Gourmet, said: “Baked beans are a true staple for many households, but shopper demands are evolving and the category must adapt to meet those demands”. “We saw an opportunity to bring something into the category that offers gourmet flavour, delivers on health, and is still affordable and accessible.” Merchant Gourmet joins other UK brands such as Bold Bean Co, which also launched a ‘gourmet’ baked beans line in 2024 , in efforts to increase UK consumers’ consumption of beans and pulses. It has joined The Food Foundation’s Beans campaign, aiming to help double global bean consumption by 2028, and has committed to doubling the volume sales of all Merchant Gourmet bean products as part of this. Following the launch of its Jumbo Chickpeas in 2024, Merchant Gourmet has also expanded its Ingredient Beans range with the introduction of Giant Butter Beans. They are ready to eat straight from the pouch, cooked with Italian extra virgin olive oil and sea salt. According to the brand, they offer a naturally creamy texture alongside a source of protein and fibre, with no need to drain. The Gourmet and Barbecue Beans are launching in Asda stores, with all three products in the range available in wholesale now. Giant Butter Beans will be available from Ocado from mid-March. Top image: © Merchant Gourmet

Swedish precision fermentation start-up Melt&Marble has secured self-affirmed GRAS (Generally Recognized as Safe) status in the US for its MeltyMarble fat solution. The solution is described as a ‘designer lipid,’ made via precision fermentation and inspired by traditional animal-based fats. It is designed to deliver targeted functionality across a range of food applications, including alternative meat and dairy, chocolate confectionery, bakery and snacks. According to Melt&Marble, the solution is structured to optimise flavour delivery, melting behaviour and creamy or juicy mouthfeel, setting it apart from conventional plant fats and enhancing sensory performance. A plant-based burger and chocolate ganache made using MeltyMarble It has now determined that MeltyMarble is safe for human consumption based on an extensive testing and quality control status, with the self-affirmed GRAS status paving the way for sales in the US market and unlocking collaboration opportunities with food manufacturers in the country. Melt&Marble’s process involves engineering yeast to create fats and oils with tailored properties for different applications that meet sustainability and technical requirements. Its mission is to supply high-performance fats to the food market that can replace ingredients derived from petrochemicals, animals and unsustainable plant sources. Anastasia Krivoruchko, co-founder and CEO of Melt&Marble, said: “This milestone represents a significant step forward for Melt&Marble and underscores our progress across product development, regulatory readiness and scale-up”. “With self-GRAS achieved, we’re well positioned to advance our food-focused pipeline and pursue a ‘no questions’ letter from the FDA for MeltyMarble, bringing us closer to delivering better and more sustainable fats to the market.”

Louis Dreyfus Company (LDC) has begun commissioning a new pea protein isolate production facility in Yorkton, Saskatchewan, Canada, marking a significant step in the global agribusiness’s push into value-added plant-based ingredients. The new plant, located alongside the company’s existing oilseeds processing complex in Yorkton, will scale production of LDC’s pea protein isolates and support growing global demand for plant-based proteins across food and beverage applications. “As part of our strategy to diversify revenue through value-added products, we are proud to launch our pea protein isolates portfolio, leveraging proprietary technology developed by our in-house R&D capabilities,” said James Zhou, LDC’s chief commercial officer and head of the Food & Feed Solutions Platform. Pea protein has seen strong uptake in recent years due to its non-allergen and non-GMO positioning, as well as its versatility in food and beverage formulations such as dairy alternatives, protein beverages and plant-based meat analogues. “Global demand for pea proteins continues to grow, for its non-allergen and non-GMO status, as well as its versatility across many food applications,” Charles-Antoine Dubois, LDC’s global head of plant proteins said. Dubois continued: “We are proud to offer clean-taste pea protein isolates, sourced from North American farmers with full supply chain traceability, enabled through our upstream integration and engagement across the value chain.” Alongside pea protein isolates, the Yorkton facility will also produce pea fibre and a proprietary pea starch. These co-products are expected to serve markets beyond food and beverage, including pet food, building materials and paper manufacturing. The location in Saskatchewan – one of the world’s largest pea-growing regions – was selected to provide direct access to raw materials and to integrate with LDC’s existing processing infrastructure. The facility is expected to employ around 60 people by the end of 2026 and strengthen LDC’s presence in Canada, a key sourcing and processing market for the group. “LDC remains committed to ongoing investment in, and growth with, Saskatchewan, strengthening its long-standing partnership with Canadian farmers,” said Brian Conn, LDC’s country manager for Canada. Founded in 1851, LDC operates across agricultural supply chains from farm to consumer, handling approximately 95 million tons of products annually and serving customers in more than 100 countries. The company employs roughly 19,000 people worldwide and operates across multiple business lines including grains and oilseeds, juice, rice, coffee and food and feed ingredients.