Plant protein ingredient specialist Burcon NutraScience has announced the first commercial production – and official launch – of its high-purity fava protein isolate, FavaPro. Amid rising demand for healthy and sustainable protein ingredients, the company has developed a proprietary process to extract and purify protein from fava beans. It has now achieved the first production run of its ingredient on a commercial scale at its Galesburg manufacturing site in Illinois, US. Fava beans, also known as broad beans, are nutrient-rich legumes known for their high protein and fibre content. Like yellow peas, they are nitrogen-fixing crops that improve soil health and reduce the need for synthetic fertilisers. These environmental and nutritional benefits are making fava an increasingly popular plant protein source for manufacturers and product developers. FavaPro provides over 90% protein content and is naturally non-GMO and hypoallergenic. It features a neutral flavour profile and an off-white colour, enabling seamless integration into a wide range of food and beverage applications including dairy alternatives, functional beverages, snacks and baked goods. Kip Underwood, Burcon’s chief executive officer, said: “The commercial launch of FavaPro marks an important milestone in Burcon’s growth strategy and demonstrates our ability to efficiently scale and diversify production at the Galesburg facility”. “FavaPro was one of the most sought-after plant proteins at the recent IFT FIRST tradeshow. By adding this premium ingredient to our portfolio, we are meeting accelerating demand, enhancing Burcon’s position as an innovation leader in the rapidly growing plant protein market.”

Lo Secco Prosecco DOC Brut Nature has launched in the US, providing a zero-sugar, low-calorie and vegan sparkling wine option for ‘today’s wellness-minded consumer’. Crafted in Italy’s Veneto wine region, Lo Secco Brut Nature delivers a ‘crisp, vibrant’ expression with bright notes of white peach, pear and apple. The 11% ABV drink caters to health-conscious consumers seeking clean and natural ingredients, bright flavours and nutritional transparency. Lo Secco said the drink is especially suitable for Mediterranean, keto, paleo and GLP-1 lifestyles. Wine and spirits veteran Monika Elling, the brand’s founder and CEO, drew inspiration from her background in nutritional psychology and athletic performance. “Lo Secco is for those who want to celebrate without compromise,” she commented. And while the zero-sugar drink does offer a low-calorie option, Elling emphasised that the “conversation shouldn’t be about calories”. She added: “100 calories of ice cream and 100 calories of meat affect our metabolism differently. Sugar isn't needed in our wellness and nutrition routines. Choosing a more thoughtful direction in wine doesn't mean sacrificing what matters.” Lo Secco Prosecco Brut Nature is available now at select retailers and restaurants in Connecticut, US, as well as online at an SRP of $24.99 per 750ml bottle.

Plant-based cheese company Good Planet Foods has announced a joint venture with speciality cheese company Schuman Cheese, GPV Foods. The partnership will unite Schuman’s Vevan brand with Good Planet’s retail business under one entity, aiming to meet demand for great-tasting dairy-free cheese through broader reach, scale and expertise. Good Planet Foods, headquartered in Washington, US, offers a range of plant-based clean label cheeses and has a nationwide presence across the grocery channel. Meanwhile, Schuman, based in New Jersey, utilises its artisan cheesemaking expertise to develop its dairy-free Vevan line for retail and foodservice, built with ‘the same craftmanship and care’ as its traditional dairy portfolio. Through enhanced production capacity and streamlined distribution, the new GPV Foods entity will be able to respond faster to market needs, broaden its reach and invest in innovative new technologies and formulas to enhance plant-based cheese varieties. Keith Schuman, plant-based business lead at Schuman Cheese, said: “This partnership strengthens our manufacturing capabilities, expands our plant based portfolio, and positions us for rapid growth in a category we strongly believe in”. David Israel, founder and CEO of Good Planet Foods, commented: “Pairing our retail leadership with Vevan's foodservice strength creates a truly unmatched platform. This venture allows us to reach more consumers, deliver superior innovation, and accelerate growth in a way that benefits the entire category”. Top image: © Good Planet Foods

Trubar, a rapidly growing female-founded brand known for its clean, plant-based protein bars, has launched Trubar Kids, a line of nut-free, protein-packed snacks designed for children. Currently available in Sprouts stores, this product aims to meet the increasing demand for healthy, allergy-friendly snacks in schools and beyond. The Trubar Kids line features three appealing flavours: Iced Oatmeal Blast Bar, Pop Goes Confetti Bar and Fudge-tastic Brownie Bar. Each bar is crafted with clean ingredients, completely free of peanuts and tree nuts, making them a safe choice for lunchboxes and after-school snacks. Retailing at $7.49 for a 5-bar box, these snacks provide a nutritional punch with 8-9g of protein and 7-8g of fibre per bar, all under 140 calories. This positions Trubar Kids as a leader in the category, boasting the highest fibre and protein content among competing kids' snack bars. Trubar has experienced explosive growth since its inception, generating over $50 million in gross revenue in 2024 – more than double the growth rate of the snack category over the past five years. The brand has expanded its retail presence significantly, growing from 1,005 stores to over 18,700 locations, including 730 Costco stores across the US and Canada. With strong sales momentum on platforms like Amazon, Target and Walmart, Trubar is poised for record revenue in 2025, driven by its commitment to innovation and a loyal consumer base. Erica Groussman, Trubar’s founder and CEO, said: “As a mom of two, I know how challenging it can be to find healthy snacks that we feel good about serving our children. I’m thrilled about expanding into the kids' snack space, and each bar is nut-free, meaning that it's daycare and school approved too!”. Trubar Kids line is currently available at Sprouts and will soon be accessible on Amazon, Walmart and at Hy-Vee locations nationwide, with a 12-bar box set to launch in September.

German plant-based food group Veganz has announced that its founder and current CEO, Jan Bredack, will be stepping down from the executive board on 30 September 2025. Bredack will hand over his responsibilities to financial expert Rayan Tegtmeier, who brings more than 24 years of experience in forward-looking growth strategies, strategic planning, corporate leadership and P&L management across multinational companies. Berlin-headquartered Veganz produces foods under a range of plant-based brands, including Happy Cheeze, Mililk and Peas on Earth. Its portfolio includes confectionery, snacks, dairy, cheese and meat alternatives. Since founding the company in 2011, Bredack has transformed Veganz from a vegan supermarket chain into a producer of plant-based foods with an international footprint. In a statement, the company said Bredack has laid the groundwork for further dynamic expansion, with a focus on sustainability, innovation and a solid financial foundation. He is departing to take on a new role as managing director of vertical farming company OrbiFarm, previously a Veganz business before the company sold it to a third party for €30 million in June. His new role will focus on food security, pharmaceutical supply, CO2 storage and the production of raw materials for the construction and clothing industries. Bredack will remain closely associated with Veganz as its largest shareholder. © Veganz Tegtmeier has successfully led businesses in over 35 countries, served as chief financial officer at Nu3 Group, and was an interim board member at OTI Greentech. He has also executed multiple buy-and-build strategies across the DACH region. His expertise spans business development, M&A, debt advisory, multi-family office management and the optimisation of international financial structures. As a capital market expert, Tegtmeier will also enhance Veganz's investor relations strategy and broaden access to capital markets to create long-term shareholder value. Outgoing CEO Bredack commented: “After nearly 15 years, this step is not easy for me as the founder. However, I am handing over the baton with great confidence, following the successful transformation of Veganz Group from a trading company into a food-tech company over the past two years.” Tegtmeier said: “I am truly excited to take on this new challenge at Veganz – a company with innovative products, exceptional potential and the ideal conditions for profitable international growth”. “Under my leadership, the focus will be on profitable scaling, efficient capital allocation, and both organic as well as inorganic business expansion. My goal is to advance the chosen path, tap into new growth markets and attract institutional investors – thereby helping to address what I believe is a significant undervaluation of the company's share price.” Top image: Jan Bredack © Veganz

Just Egg, the mung bean-based egg alternative that has already developed a cult following in the US, is coming to Europe. The Plant Base’s editor, Melissa Bradshaw, attended an exclusive brunch in London this week to celebrate its expansion. What is Just Egg? Just Egg was developed by Eat Just, a US food-tech start-up founded in 2011 by Josh Tetrick and Josh Balk. The founders’ goal was to develop a nutritious plant-based egg alternative that could match the taste and texture of its traditional counterpart, using only plant-based ingredients and with no animal involvement. Its hero ingredient is the mung bean, a nutrient-rich legume that enables Just Egg to provide 13g of protein per serving – comparable to the amount of protein in two traditional eggs. It is also low in saturated fat, contains no cholesterol and is free from common allergens including gluten and soya. The product has generated considerable buzz in the States since it hit the market in 2019. Over 500 million Just Egg products have already been sold, with parent company Eat Just having raised more than $800 million in capital to date. Now, Vegan Food Group (VFG) – the UK-based vegan food powerhouse established in 2024, and housing brands including VFC Foods, Meatless Farm and Clive’s Purely Plants – is bringing the popular product to new territories through an £11.25 million partnership with Eat Just. VFG has secured the exclusive rights to manufacture and supply Just Egg across European markets, producing the egg alternative from its manufacturing site in Lüneburg, Germany, with Just Egg supplying its proprietary mung bean protein ingredient.   Addressing a “broken” food system On Tuesday 5 August, the VFG and Just Egg teams celebrated the upcoming UK launch with an invite-only brunch event held at East London vegan restaurant Unity Diner, located near the bustling Spitalfields Market.  Guests were welcomed with alcohol-free mimosa mocktails and mini carrot cake muffins, created using the Just Egg product. The sponge was soft and moist, warmly spiced with the addition of apple, raisins and walnuts and showcasing Just Egg’s capabilities in traditional baking applications. Matthew Glover, co-founder of the Veganuary movement and chairman of the board at VFG, opened the day with an introduction to Just Egg and how the product aligns with VFG’s values and mission of removing animals from the food chain. Glover took a moment to speak candidly about the lack of animal welfare standards within the egg industry, describing having witnessed first-hand the “squalid” conditions for hens at both caged and ‘free range’ farms. He called for change across the food system – something he described as “fundamentally broken” – and an end to factory farming, detailing the cruel treatment of hens and male chicks in a sobering speech that undoubtedly made for a difficult listen for attendees. “The only cruelty-free egg is a plant-based egg,” he concluded, met with cheers and applause across the room. Also stepping up to share insights, focusing on the nutrition of the egg alternative, was registered nutritionist and author Rhiannon Lambert. Lambert, an advocate of plant-based diets and author of the books The Science of Nutrition and, most recently, The Unprocessed Plate, praised Just Egg’s nutritional profile alongside its taste and texture. She highlighted the growing fear among consumers and within the F&B industry about ultra-processed foods (UPFs), highlighting that under the Nova classification system – which categorises foods based on their degree of processing – the Just Egg product could well fall into the UPF category. But this doesn’t make it ‘bad,’ she noted, warning of the dangers of tarnishing all processed and packaged foods with the ‘unhealthy’ label and pointing out the product’s well-rounded nutritional profile. Alongside mung bean protein, the product contains water, rapeseed oil, salt, corn starch, natural flavourings, tapioca starch, carotenes (colour), yeast extract, dried garlic, maltodextrin, acidity regulator (potassium citrates) and a firming agent (calcium citrate).   The tasting The much-anticipated Just Egg was served up in scrambled egg style atop toasted muffins, served with mushrooms and tomato. Its texture was impressively reminiscent of the real thing: fluffy, light and creamy, with a subtly salty and savoury flavour and a vibrant yellow hue, achieved using turmeric and carrot extractives. A range of canapés were also offered up, encompassing both sweet and savoury, spotlighting Just Egg’s versatility when used across different formats. These included a beetroot and plant-based feta quiche, a New York baked cheesecake made with vegan cream cheese, a rich chocolate brownie, and my personal favourite – toad in the hole, using Just Egg to create a soft and lightly chewy Yorkshire pudding, wrapped around a mini plant-based sausage and topped with sweet caramelised onion. An interactive cooking experience also offered guests the opportunity to try cooking Just Egg for themselves, demonstrating its ease of preparation. The product comes in a liquid format, and can simply be poured into a pre-heated pan with plant-based butter – within a few minutes of stirring, it begins to set and take on the familiar scrambled egg appearance, able to be cooked according to consumer preference.   An eggcellent option for British consumers The event team enthused about the benefits of Just Egg hitting UK shelves, providing an option not just for vegan consumers, but for all – those with allergies to eggs, those who are actively trying to reduce animal-derived foods and make plant-based swaps, and those who are simply just curious. Egg alternative products aren’t new to the F&B market here in the UK – other brands have launched liquid egg alternatives for scrambling and baking, such as Crack’d, introduced in 2020 and based on pea protein, while vegan cake and ingredients brand Oggs sells aquafaba (chickpea water) as an egg alternative for baking specifically. However, Just Egg’s offering serves up a significantly higher portion of protein than other alternatives currently on the market, giving it a notable edge at a time when ‘high-protein’ is high on the list of priorities for many consumers. March 2025 research from UK online retailer Ocado found that almost half (43%) of consumers have increased their protein intake in the past year, while searches for ‘high protein’ more than doubled by 105% year-on-year according to the company’s data. The product has hit the market in a 340ml carton, containing the equivalent to six eggs, priced at £3.99 and available via Ocado. Abigail Nelson-Ehoff, head of marketing at VFG, said: “Eggs are one of the most common foods on the planet, spanning many cultures and cuisines, so we are proud to introduce Just Egg to the UK and educate customers that a plant-based egg exists, and it is delicious”. “The technology behind Just Egg has come a long way since it launched back in 2019 and we are excited to be bringing this latest and best formulation to the UK market.”

UK tempeh brand Better Nature has secured £1.1 million in funding to accelerate the growth of its tempeh range on a global scale. The brand is targeting meat eaters – particularly the £3.2 billion UK chicken market – to further its mission of increasing consumer interest in tempeh as a sustainable and healthy plant-based protein source. According to Better Nature, the new funding will enable it to boost its sales and marketing initiatives, fuel innovation and broaden the appeal of its tempeh products to more consumers in the UK and beyond. The funding was raised primarily from angel investors, with 70% coming from existing investors, reaffirming their confidence in the company’s mission and trajectory. Elin Roberts, co-CEO at Better Nature, said: “Our latest fundraising round is a brilliant boost for the business at a point when the tempeh category is rapidly gaining momentum and we are seeing strong brand growth”. “We recorded our best-ever quarter in Q2 2025, with 128% year-on-year sales growth, and we’re now the UK’s number one tempeh brand by volume, with 38.1% market share, leading the category’s impressive 41% growth.” Roberts added that Better Nature’s organic tempeh, re-launched in March with more protein and revamped flavours, is now Tesco’s best-selling tempeh SKU. The brand is also the sole tempeh brand in Asda. Internationally, the company has recently expanded into Austria and saw revenues grow by 330% year-on-year during Q2 2025 in Germany. Roberts said the brand is preparing for launches in two additional international markets later this year. “With the new funding, we will continue to drive mainstream brand growth, going beyond the plant-based aisle to tap into the growing market for natural, gut-friendly protein,” she continued. The funding will also support what Roberts says is Better Nature’s biggest marketing campaign to date, challenging the “mindless consumption of chicken” and encouraging consumers to switch to tempeh. The campaign will emphasise the health benefits of tempeh – Roberts highlighted that it has a similar protein content to chicken, while offering additional gut health advantages thanks to its fibre and antioxidant content. “As a brand, we’re perfectly poised to capture the huge trends in health right now: high-protein, gut-friendly, natural, fibre-rich and plant-based,” Roberts concluded.

Dairy alternatives brand Califia Farms has added three new seasonal creamers to its Simple & Organic range, as well as introducing a creamy horchata beverage ahead of the autumn and winter seasons. The almond-based creamers are debuting in holiday-inspired flavours as part of the brand’s 2025 US seasonal product line-up, designed to provide choices that feel ‘both festive and intentional’. An autumnal favourite, the Pumpkin Spice creamer combines real pumpkin puree with organic almond milk and warm spices, blending well into hot or iced coffee. Meanwhile, the festive Holiday Spice creamer features a blend of cardamom, cinnamon and ginger, and the Maple Almond combines real maple syrup with brown sugar. All of the creamers are made with no gums or oils, debuting at a suggested retail price of $6.49 per 25.4 oz bottle. Also new for 2025, the Horchata offers Califia Farms’ take on the classic Spanish and Mexican beverage – which is traditionally made with either tiger nuts or rice, sometimes with the addition of milk, alongside vanilla and spices. Califia Farms’ horchata combines almond milk and rice milk with cinnamon and cane sugar for a ‘sweet and subtly spiced blend,’ launching in a bigger 48oz bottle format priced at $6.29. Suzanne Ginestro, chief marketing officer at Califia Farms, said: “From the cosy richness of pumpkin spice to the delightful flavours of maple and holiday spice, we can't wait to share these organic seasonal creamer options with our fans for the first time”. “The love for our Simple & Organic line keeps growing and the passion for products made with the irresistible goodness of plants is here to stay.” Previously launched products returning to the brand’s festive portfolio for another year include Pumpkin Spice Oat Barista and Pumpkin Spice Almond Creamer and Latte, Caramel Apple Almond Creamer and Latte, Holiday Nog, Seasonal Blend Pure Black Iced Coffee, and Peppermint Mocha Almond Creamer and Latte.

Beyond Meat is continuing its efforts to reduce operating costs following challenging Q2 2025 financial results, revealing a 19.6% decrease in net revenues year-over-year. In the second quarter ending 28 June 2025, Beyond’s net revenues were $75 million. Its gross margin decreased to 11.5%, compared to 14.7% in the year-ago period, including $1.7 million in expenses related to the cessation of the company’s operations in China. Ethan Brown, president and CEO of Beyond Meat, said the “disappointing” results reflect “ongoing softness in the plant-based meat category, particularly in the US retail channel and certain international foodservice markets”. As a result, the company is ramping up its cost reduction efforts and “transformation activities,” aiming to strengthen its financial profile and support its long-term goals. Part of this will include a reduction of its workforce in North America by approximately 44 employees, representing around 6% of the company’s total global workforce. This was approved by management on 6 August 2025, aiming to reduce operating expenses. Also disclosed on 6 August was the appointment of John Boken as Beyond Meat’s interim chief transformation officer, aiming to help the company support enterprise-wide implementation of its objectives. Boken has been a partner and managing director at restructuring services consultancy firm AlixPartners for over six years, bringing over 35 years of experience in interim management and corporate turnaround. The company said it continues to experience ‘an elevated level of uncertainty’ within its operating environment, therefore will not be providing full year guidance. It is also limiting its revised outlook for the third quarter of 2025, with net revenues expected to be in the range of $68 million to $73 million. Beyond’s continuing financial challenges reflect broader difficulties faced by the plant-based food and beverage industry, with sales having slowed significantly in the meat alternatives sector since the investment boom of the late 2010s. However, recent research estimates that the market will double in value by 2030, indicating an optimistic outlook for the category – but brands will need to meet demand for options that satisfy consumers’ changing preferences in order to remain successful. Increasing scrutiny over the ingredients labels of these products, as consumers become more concerned about ‘ultra-processed foods,’ has led many businesses to reformulate and even transition away from hyper-realistic meat mimicking products. Even Beyond itself, which is renowned within the industry for its ‘bleeding’ burgers and other juicy meat-like alternatives, is reportedly initiating a rebrand amid the broader industry shift away from imitation – in July, the company announced the upcoming launch of a brand-new product line made with just four ingredients and designed to provide a ‘blank canvas’ for consumers, rather than replicating a specific meat product. Top image: © Beyond Meat

Accelerate the time to market for your novel food ingredients and products with trusted human safety testing. Consumers worldwide are seeking healthier and more sustainable food options in response to rising health concerns like obesity, diabetes and chronic disease. With this shift comes a greater demand for sugar reduction, clean-label ingredients and functional foods that support long-term wellness. To meet these growing expectations, food and ingredient manufacturers are embracing innovation, while upholding the highest standards of safety, quality and regulatory compliance. Finding the right lab, with a strong reputation to support and meet the regulatory requirements to get to market efficiently, has never been more critical. These challenges require an experienced scientific and regulatory partner. Labcorp partners with global developers and manufacturers to help bring novel food products to market by offering quality and comprehensive human safety testing of all tiers within physical chemistry, metabolism and toxicology. With deep scientific know-how and a global regulatory perspective, we support food innovation that’s grounded in safety, efficiency and consumer trust.  Science that powers smarter, safer ingredients  At Labcorp, our mission is to improve health and improve lives. In the novel food space, that means helping you turn new ingredients or methods and technologies into safe, science-backed products that promote better nutrition and public health. Whether you're developing a new novel sweetener, flavour enhancer, plant-based protein, enzyme or fermented compound, Labcorp provides the scientific and regulatory support to guide your product from it’s earliest stages of development through regulatory submissions. Comprehensive support for novel food development  Labcorp offers testing solutions tailored to the unique challenges of novel food innovation, from early-stage ingredient characterisation to global regulatory strategy optimization. Our full suite of services includes:  Toxicology testing Evaluate safety and tolerability with in vitro and in vivo studies, including genotoxicity, subchronic toxicity, and reproductive/developmental toxicity. Metabolism testing   Analyse the safety of your ingredient and product with in vitro and in vivo ADME studies like digestibility and toxicokinetics.  Analytical chemistry and bioanalysis   Characterise ingredients, assess stability and quantify bioavailability with advanced analytical methods.  Regulatory required in vivo and in vitro  models and New Approach Methods (NAMs) options Leverage models that simulate human digestion, absorption and metabolism to support claims of safety and utilise in vitro alternatives where possible to gain strong data and insights.  Tailored study design   Optimise studies that align with your product’s intended use, target population and regulatory requirements.  End-to-end programme management   From early development through regulatory submission, our integrated teams help streamline timelines and reduce risk. Regulatory consulting support services Leverage our regulatory support services for FDA GRAS-mandated scientific work, including peer-reviewed journal or publication preparation, privacy compliance with redactions, manuscript support and more. Find out more about human safety testing requirements to gain regulatory approvals for your novel food, food additive or food improvement agent by visiting us here .

Online supermarket Wolt Market Denmark has become the first supermarket outside of the Netherlands to adopt the ‘Protein Tracker,’ a tool developed by ProVeg Netherlands and the Green Protein Alliance to track plant-based food sales. The tool measures the volume of protein from animal and plant-based products – the ‘protein split’. Through this understanding, it aims to accelerate progress toward a healthier balance and the increased uptake of plant-based food products. ProVeg and the Green Protein Alliance developed it in collaboration with Dutch supermarkets, environmental organisation Natuur&Milieu, and think tank the Questionmark Foundation. According to ProVeg, a total of 85% of the retail sector in the Netherlands now measures and publicly discloses the share of protein sales from plant-based and animal-based sources. Following its success in the Netherlands, the Vegetarian Society of Denmark invited Anke van ‘t Klooster, protein transition expert at the Green Protein Alliance, to Denmark to share the Protein Tracker with Danish supermarkets. Jasmijn de Boo, global CEO of ProVeg International, said: “Wolt joins a growing number of supermarkets now tracking their plant-based protein food sales through the Protein Tracker”. “It is a fantastic tool to set targets and make real progress in moving closer towards the recommendations of the Eat Lancet Commission’s Planetary Health Diet.” The science-based Planetary Health Diet from the Eat Lancet Commission aims to provide a guideline for healthy and sustainable eating that benefits both people and the planet. It emphasises heavily on ‘plant-forward’ eating, focusing on whole grains, fruits, vegetables, nuts and legumes. Martin Rouchmann, category manager at Wolt, said: “We see the Protein Tracker as a vital tool to ensure our company sells more plant-based foods, thereby driving the transition towards healthier and more sustainable diets”.

The premier trade show by Informa Markets in India brings together leading experts from the food and nutrition ecosystem.   Informa Markets in India is set to host the 19th edition of Fi India, the country’s most comprehensive B2B event for food and beverage from 3-5 September 2025 at India Expo Mart (IEML), Greater Noida, Delhi NCR. Co-located with ProPak India, the leading packaging event, Fi India 2025 promises to bring together global and Indian food professionals to network, innovate and shape the future of food. With a show floor spanning 30,000-square-metres, the upcoming edition will host over 250 exhibiting companies, welcome more than 15,000 attendees from more than 50 countries, and represent over 1,200 brands across the ingredients, processing and packaging spectrum. The event continues to serve as a powerful catalyst for sourcing, innovation and investment in one of the world’s fastest-growing F&B markets. The exhibitor categories will span the full breadth of the industry – from speciality ingredients, functional ingredients stabilizers and thickeners, binders, texturizers, flavours and fragrance, spices, starches and gur gums, plant-based proteins, soy products to dietary supplements, nutraceuticals, and functional additives and natural ingredients. They will cater to a host of professionals from R&D, procurement, QA, marketing, retail and food technology functions are encouraged to attend. The Indian food ingredients market, driven by rising demand for processed and premium foods, is projected to grow at a CAGR of 6.7%, with the specialty food ingredients segment alone expected to reach USD 8.3 billion by 2033. Key drivers include health-focused consumption, rising disposable incomes, and the increasing demand for clean-label and plant-based ingredients. From emulsifiers and proteins to exotic spices, nutraceuticals, enzymes and plant extracts – ingredient innovation is at the core of product differentiation and market competitiveness. Speaking about the 2025 edition, Yogesh Mudras, managing director of Informa Markets in India said: “Fi India 2025 arrives at a time of dynamic change in the industry. Over the years, Fi India has evolved into a business and knowledge platform for the entire food innovation value chain. As India’s consumers become more health-conscious and adventurous in their tastes, the demand for functional, clean-label and sustainable ingredients is transforming how food is sourced and produced. This edition of the show will offer unmatched access to trends, partnerships and thought leadership for stakeholders looking to scale in India and beyond.” This year, Fi India 2025 will include a wide range of immersive and content-rich features designed to bring professionals closer to breakthrough innovation: The Innovative Product Showcase will display cutting-edge launches, offering exhibitors a chance to gain exposure to potential buyers and investors. The Fund Quest session on day 3 – developed in partnership with CASMB and RampUp Advisory – returns to connect food start-ups with venture capitalists, family offices and angel investors, further energising India’s vibrant start-up ecosystem. Visitors can also look forward to live culinary demonstrations by celebrated chefs and food innovators, alongside an interactive conference programme featuring over 25 expert speakers across 10 sessions. Curated in collaboration with global research partner Mintel, the Global Trend Zone will present emerging insights into consumer behaviour, regulatory shifts and product innovation from around the world. The event will also highlight India's push toward sustainable sourcing, clean-label ingredients and food security. Meanwhile, the prestigious Fi India Awards will return to recognise exceptional contributions to the food and beverage ingredients industry – honouring innovation, excellence and leadership across business and product categories. With strong support from key industry associations including AFSTI -Delhi Chapter, CASMB, AIFPA, HADSA, IBA and SIB, Fi India 2025 is set to be its most strategic and impactful edition yet.