The Mighty Drinks plant milk brand, which appointed administrators from Interpath in June 2025, has been sold to alternative protein company The Mighty Kitchen. Mighty Drinks, which offered a range of plant-based pea and oat milks among its portfolio, appointed James Clark and Howard Smith from Interpath as joint administrators on 17 June . The company had built a successful brand and strong offering, with products sold nationwide via the retail channel as well as through its own D2C subscription-based service. However, it faced continued profitability and scaling-up challenges amid current market headwinds, including rising costs and ‘fragile’ consumer confidence in the category, Interpath said in a statement. Following their appointment, the administrators mothballed the business and retained a small number of staff to support an asset realisation strategy. They have now confirmed the sale of the Mighty Drinks IP, alongside some stock, to The Mighty Kitchen. Launched in 2019, The Mighty Kitchen – an unrelated business to Mighty Drinks –  supplies plant-based protein products to the foodservice industry. It has operations in Cyprus, Greece and The United Arab Emirates as well as the UK. The Mighty Drinks brand’s three remaining members of staff have been retained by the administrators for a short period of time to assist with the transfer of the brand. Managing director at Interpath and joint administrator, James Clark, commented: “We’re pleased to have secured a sale of the Mighty Drinks brand to The Mighty Kitchen, ensuring the continuation of a well-regarded name in the plant-based sector. The transaction provides a platform for the brand’s future and the opportunity for the purchaser to exploit the brand overseas.” He added: “We wish the team at The Mighty Kitchen every success as they take the brand forward and pursue their mission to integrate plant-based products into food culture”. George Vou, CEO of The Mighty Kitchen, said: “This is exciting for us. We’re proud to be able to pick up such a well-crafted brand and to make good use of the work that the team at Mighty has already done.” The joint administrators are now focusing on selling the remaining assets and concluding the administration process.

Alternative protein start-up Mottainai Food Tech has officially opened a pilot-scale manufacturing facility and R&D lab in Singapore — the first in Southeast Asia dedicated to solid-state fermentation of upcycled, plant-based proteins. The facility, located in Jalan Besut in Jurong, was officially opened by the senior minister of state, Janil Puthucheary, and represents a major milestone in the region’s push toward circular food solutions. At full capacity, the site is designed to upcycle approximately 100 tonnes of food manufacturing by-products annually, such as okara, a soy-based pulp commonly discarded after tofu and soymilk production. This pilot-scale operation alone has the potential to address around 1% of Singapore’s okara waste, highlighting how small-scale innovation can drive measurable environmental and economic impact. "This facility exemplifies how science and sustainability can converge to reshape the future of food," said Monttainai Food Tech via a post on Linkedin. "By transforming what would otherwise be waste into high-value, nutritious ingredients, we are building a new model for food production that is both responsible and resilient." To commemorate the launch, guests were treated to a menu curated by culinary partner The Plattering Co, featuring dishes crafted with Jiro Meat, Monttainai’s signature fermented plant-based protein. Jiro Meat is created using okara by-products fed to micro-organisms during solid state fermentation, transforming a waste product into something that is high in fibre, low in saturated fat and with the taste of other plant-based meat alternatives. Speaking at the event, Puthucheary said: “This facility is a great example of food waste valorisation and truly embodies the Japanese philosophy of 'Mottainai,' or 'wasting not,' by turning what some view as waste into valuable food resources”. In 2024, Singapore recycled around 138,000 tonnes, or 18%, of its total food waste, much of which would otherwise be incinerated or landfilled. Initiatives like Mottainai’s are vital to accelerating that momentum, advancing national sustainability goals while unlocking new pathways for food innovation. “I am heartened to see entrepreneurs like Mottainai develop new ways to close the food waste resource loop,” Puthucheary added. As Singapore continues to position itself as a leader in agri-food technology and circular economy solutions, Mottainai’s launch underscores the role of start-ups in shaping the future of sustainable food production in Asia and beyond. Top image: © Mottainai Food Tech via Linkedin

The demand for high-protein products continues to rise – by 2030, the global protein supplements market is projected to reach $10.8 billion. But many plant-based F&B products in this space are not meeting their potential, DSM-Firmenich's senior director of new business development for plant-based, Melanie Luangrath, believes. In this opinion piece, she highlights the opportunity for brands to enhance every aspect of the full consumer experience. There’s never been a more exciting time to be in active nutrition. Demand for protein-fortified beverages and bars is booming – fuelled by a convergence of athletes, busy professionals and everyday consumers all looking for convenient, nutritious and plant-based options. Yet, despite this momentum, many products are still missing the mark. Taste, texture, transparency While the category continues to evolve, the experience for consumers hasn’t always kept up. Too many plant-based protein drinks are still chalky. Too many bars are gritty or dry. And too many labels, despite best efforts, feel crowded and confusing. Consumers may buy once, but that doesn’t guarantee they’ll come back.   We know the demand is there. At DSM-Firmenich, our research shows that 44% of global consumers consider protein intake important to their nutrition, and 41% have increased their protein intake in the past year alone. Protein fortification is no longer niche, it’s part of the daily conversation. But for all its momentum, the space is at a crossroads. We need to shift from just delivering on function to delivering on full sensory, nutritional and emotional value. That’s where taste, texture and transparency come in. Beyond grams of protein per portion A high protein content alone is not enough. Consumers expect more. More indulgence, more label clarity, more alignment with their values. Taste fatigue is real. In North America and Europe, over 40% of consumers say they can’t find protein products in flavors they actually like. Even with a solid nutrition label, if a shake feels powdery or a bar tastes dense or dry, repeat purchase rates fall flat. Success doesn’t come from the highest grams of protein on the label, it comes from how well the product delivers on its promise of wellness and indulgence. This becomes even more complex when working with plant proteins. Unlike dairy-based options, many plant proteins carry off-notes – bitter, beany, or earthy – and may require blending multiple plant-based proteins to deliver a complete amino acid profile. That often means longer ingredient lists, tougher formulation challenges and a higher risk of sensory failure. Texture plays a huge role here. A good mouthfeel helps round out flavour and make functional ingredients more palatable. Poor texture, on the other hand, can amplify unpleasant tastes and leave consumers disappointed. We often say that the first bite (or sip) gets the sale, but the second drives loyalty. And without loyalty, brands can’t build momentum. Multifunctional ingredients for friendlier labels At the same time, consumer expectations are rapidly evolving. 'Better-for-you,' which has traditionally meant products offering improved nutritional value such as added fibre, reduced sugar and lower fat, is evolving to also mean better for the planet. Along with reduced sugar and less fat, shoppers want clean label, GMO-free, solvent-free products that are free from major allergens – with sustainability claims that are scientifically substantiated. They want transparency, traceability and a sense of trust. Protein is no longer just functional; it’s ethical. At DSM-Firmenich, we believe the future of plant-based protein lies in multi-functional solutions – ingredients that deliver nutrition, sensory quality and sustainability all in one. We also understand that flavour masking is an essential tool, especially when working with products made with plant-based proteins. From niche to mainstream wellness Perhaps the biggest shift we’ve seen in protein fortification in recent years is its audience. What was once a niche category for high-performance athletes has become mainstream. Functional bars and drinks serve the time-poor professional, the casual gym-goer, the parent on-the-go, and everyone else. With that broadening comes segmentation and pressure. Brands must now cater to other segments as well, such as keto fans, low-sugar seekers, GLP-1 users and flexitarians alike. "The future of active nutrition won’t be won by whoever gets there first – but by whoever gets it right."   This is especially visible in the bar segment, where innovation has surged. Multi-layered bars, filled centres, crispies and puffs are mimicking indulgent snacks. Functional benefits – from digestive health to stress support – are layered on top. It’s not just a protein bar anymore. It’s a format for targeted wellness.   But with this innovation comes complexity. One wrong move, and you end up with a product that ticks all the boxes on paper, but leaves consumers unimpressed. Collaboration is key to cracking the code Ultimately, building active nutrition products with great sensory properties isn’t a solo endeavor – especially when plant-based proteins are involved. It requires partnership between developers, nutritionists, flavourists and technical experts. Ingredient suppliers should work alongside brands as strategic collaborators, bringing the ingredients, formulation insight, flavour science and application support that helps them push through the toughest development challenges.   Because the future of active nutrition won’t be won by whoever gets there first – but by whoever gets it right. That means prioritising the full consumer experience: how a product tastes, how it feels, how it's made and how it fits into a bigger lifestyle.   The plant-based boom is here to stay. But it’s time we moved beyond 'good enough' and started delivering plant-based protein products that people love – not just once, but again and again.

Israeli biotech start-up Novella Innovative Technology has partnered with Australian ingredient developer Metaphor Foods to bring next-generation natural food preservation solutions to market. The collaboration will integrate Novella’s proprietary AuraCell technology – which grows bioactive compounds directly from plant cells – into Metaphor’s Hela Natvance range of natural food protection systems. The partnership aims to provide manufacturers with antioxidant and antimicrobial ingredients that are clean label, cost-effective and waste-free. While initial applications will target meat and poultry, the companies said there is further potential across alternative proteins, as well as seafood, dairy and baked goods. Geoff Gordon, CEO of Metaphor Foods, said: “This is a long-term strategic commitment in a market with high demand for natural solutions. We’re integrating Novella’s solution into our natural food protection systems to bring it to market quickly, responsibly and effectively." Novella’s technology is said to reduce resource use by 99% compared to traditional cultivation and offers batch-to-batch consistency. The platform addresses key industry challenges such as off-flavours, limited efficacy and supply chain instability common with traditional natural preservatives, like tocopherols and rosemary extract. Lab trials conducted at Hela-Schwarz’s facilities showed Novella’s ingredients extended shelf life by 30%, while reducing costs and maintaining performance equal to or better than existing natural antioxidants. The companies have signed a seven-year supply agreement valued at $10 million, focused initially on the meat industry, but with broader implications for the APAC food sector. Itay Dana, co-founder of Novella, added: “We’re not just offering an ingredient – we’re reshaping the very definition of natural preservation for food products. This partnership energises the mutual vision to deliver cleaner, cost-parity solutions to the food and nutraceutical industries. Our technology platform and the diverse range of products currently in development address some of the most pressing challenges the food manufacturing industries face today.” Dana continued: “We are in the final stages of scaling up production and validating batch-to-batch consistency. These activities are part of our execution plan to guarantee full readiness for the commercial launch of our product by beginning of 2026.”

Beyond Meat has launched its new Beyond Steak Filet, made from mycelium, faba protein and avocado oil, through a number of foodservice partnerships in the US. Responding to rising demand for meat alternatives made with more 'natural' and nutritious formulations, the alt-meat giant crafted the Beyond Steak Filet to a recipe that is ‘rooted in plants,' focusing on wholesome plant ingredients. According to Beyond, the product sears just like a traditional steak and delivers a ‘tender and juicy’ bite. The plant-based whole cuts provide 28g of protein per serving, with just 1g of saturated fat and zero cholesterol. The steak ‘bleeds’ with plant-based juices, and is designed to deliver the fullness and depth of flavour that consumers would expect from a premium steak. The product has been added to the menu of US steakhouse chain BOA Steakhouse, featured in a signature ‘steak frites’ dish in collaboration with BOA’s chef Brendan Collins. It has also been made available at vegetarian bar and restaurant Ladybird in New York City, incorporated into a bao buns small plates dish; and Veggie Grill by Next Level locations, offered as an entrée featuring the whole cut steak with customers’ choice of sauce and sides as part of its All American Vegan menu. L-R: Beyond Meat's steak fillet at Veggie Grill by Next Level; Ladybird's bao buns dish Top image: BOA Steakhouse's new plant-based steak frites offering

Food-tech company Win-Win, known for creating what it claims is the UK’s first cocoa-free chocolate alternative, has closed a £3 million Series A funding round. The investment, led by Oetker Collection and FoodLabs, brings the company’s total funding to £8 million. The funds will support Win-Win’s UK operations, the development of new product lines, and expansion into key European markets, including Germany, France, Switzerland, Benelux and the Nordics. Win-Win produces cocoa-free chocolate alternatives – including vegan, milk, white, and dark varieties – made with ingredients like rice and carob. The company uses a fermentation and chocolate-making process that replicates the texture and taste of conventional chocolate while reducing water usage by up to 80% and cutting CO₂ emissions by 82%. Mark Golder, CEO of Win-Win, said: "We’re delighted to conclude this funding round, which provides us with extra resources to continue on our mission, and deliver a sustainable and affordable alternative to chocolate. We’re grateful that industry specialists such as Oetker recognise the need and opportunity, and have chosen Win-Win for their investment." He continued: “We all love chocolate, but the way it’s currently produced isn’t sustainable. Climate change is leading to reduced yields, causing spiralling prices and supply-chain uncertainty. As consumers, we’re already seeing the impact of this in the form of rising prices and shrinkflation, and the cacao industry continues to be troubled by issues relating to deforestation. The industry is at an inflection point and needs alternative solutions that are stable and more environmentally and socially sustainable." “The team at Win-Win has developed patented breakthrough technology to deliver a cocoa-free alternative to chocolate that doesn’t compromise on appearance, taste or usage. We now have an incredible portfolio of chocolate alternative products, and this investment will help us to give manufacturers, food service providers and other businesses that use chocolate a delicious alternative that is better for both the planet and its people.”

UK meat alternatives brand Quorn has received a funding injection from parent company Monde Nissin Corporation, enabling it to repay £18 million of debt as it embarks on a multi-year turnaround plan. Quorn’s CEO, David Flochel, described 2025 as a ‘reset year’ for the company, which is aiming to strengthen its operations and bounce back from a challenging period marked by notable financial losses driven by declining sales. Commenting on the company’s plans, Flochel said: “The challenges in the category have been well documented but we’re starting to make progress… I believe that with the right focus and strong execution, we can turn both the company and the category around. That won’t happen overnight, but the hard work is starting to pay off and I am delighted to be leading the transformation.” In the first quarter of 2025, Quorn’s sales declines slowed to a decrease of 6% from the 9% decline seen through 2024, with gross margins improving and core losses shrinking. The company delivered a cash generative performance, allowing it to repay a £12 million of external borrowing. Flochel joined the business in November 2024 , having previously been MD of Heineken UK and leading a business and culture turnaround for the beer giant. ‘Transform to Win Together,’ a turnaround plan made up of three building blocks, launched in January 2025. The plan involves efforts to transform Quorn’s supply chain for boosted efficiency and profitability; build on customer partnerships based on consumer insights; and create a ‘high-performance mindset’ across the team. As part of this, Quorn has initiated two new marketing campaigns in 2025, the most recent being its summer campaign in May that aimed to bring new shoppers into the Chilled Meat Free Snacks category. The campaign was supported by a multi-million-pound investment and has brought 356,000 new buyers versus the previous year, according to the company, with accelerated year-over-year growth for Quorn Chilled. “These are just a few of our highlights,” Flochel said. “2025 will be a pivotal year for Quorn, we've got big plans ahead and even more wins to come.”

Swedish oat milk company Oatly has revealed it is conducting a strategic review of its Greater China business amid a broader evaluation of its operations in Asia. The announcement was made as part of Oatly’s financial results statement for the second quarter of 2025, shared yesterday (23 July). A range of options will be considered as part of this, including a potential carve-out of the Greater China segment. Oatly said there is no definitive timetable for completing the strategic review, which aims to 'accelerate growth and maximise the value of the business'. In Q2 2025, Greater China revenue decreased by $1.9 million (6.4%) compared to the prior year period, with the decline primarily driven by a reduction in sales across the foodservice channel. Approximately 62% of Greater China revenue was from the foodservice channel for the second quarter of 2025 compared to 70% in the prior year period. The review of the Greater China business comes amid a broader, previously initiated evaluation of Oatly’s Asian supply chain. In December 2024, the company announced the closure of its facility in Senoko, Singapore , as part of an ‘asset-light’ strategy that aims to improve cost structure. 59 employees were impacted by the closure of the $30 million site, established in 2021 in partnership with local F&B producer Yeo Hiap Seng (Yeo’s). In its fourth quarter results for 2024, the company also announced the discontinuation of construction of what would have been its second manufacturing facility in China. Currently, the group's China operations are based out of one facility in the country's Anhui province, opened in 2021 shortly after the Singapore site was established. According to Oatly, the China factory can produce up to 150 million litres of oat-based products annually at full capacity. The oat milk giant, which reported revenue of $208.4 million in Q2, refined its 2025 outlook to reflect a ‘softer than expected’ macro-environment in Greater China, as well as reduced expectations in the North America segment. Revenue growth is now expected to be in the range of approximately flat to 1%, compared to the prior expectation of 2-4%. Oatly's CEO, Jean-Cristophe Flatin, commented: “In the first half of the year, we made good progress on our 2025 priorities”. “We continue to drive cost efficiencies in our supply chain and overhead structure, and our disciplined execution of our growth playbook has seen success in our Europe and International segment, where we are seeing top line momentum. All of these steps are aimed toward our goal of consistently improved profitability.”

Austrian food-tech start-up Revo Foods has expanded its portfolio with the launch of Minced Fungi Protein, made from fermented mycoprotein and containing just four natural ingredients. With demand for protein-packed food and beverage products higher than ever – ‘high-protein’ claims are now seen across everything from yogurts to frozen meals and baked goods – Revo is aiming to provide a new, nutrient-dense and clean label offering that can align with consumers’ health goals. Minced Fungi Protein is crafted with mycoprotein derived from the fungus strain Fusarium venenatum. This strain, also used by industry giant Quorn, stood out to Revo due to its complete nutritional profile and rapid, efficient growth. The mince also contains rapeseed protein, canola oil and a blend of sea salt and herbs. Each 160g pack contains nearly 25g of protein, with 137 kcal per 100g. Additionally, it contains only 0.7g carbs and 1.3g saturated fat per 100g. It outperforms many traditional protein sources including beef, tofu, lentils and eggs, in terms of protein per calorie, while offering reduced fat content.   Filling the protein gap Robin Simsa, CEO of Revo Foods, said: “We wanted to create an easy-to-use protein for a new generation of fitness-oriented consumers”. “Fungi Protein opens up a third category of proteins: bioavailable, a complete amino acid profile, and without the need for processing. Plus, it tastes awesome and can be basically added to any meal as an additional protein input. We see this as the future of sport nutrition.” Functional products that are minimally processed and made with natural ingredients are becoming the priority for many consumers, with a focus on quality, sustainability and nutrition. While animal products can offer a good protein source, the start-up pointed out that these are ‘not ideal’ for a large sub-segment of consumers – particularly red meat, due to its links to cholesterol and saturated fats. Meanwhile, many plant-based options such as tofu, soy granulate or pea protein often lack a complete amino acid profile, bioavailability or require heavy processing. Minced Fungi Protein aims to address this challenge, delivering a plant-based option with ‘clean nutrition, excellent bioavalability and everyday usability’.   Revo’s next wave Revo Foods previously focused on seafood alternatives before branching out into the functional foods space earlier this year with the debut of The Prime Cut – its first product to move away from mimicking. The product sits alongside functional products like protein snacks rather than plant-based meat alternatives, targeting health-conscious consumers who want to ‘eat smarter and feel better’ rather than directly appealing to either vegans or meat eaters. This latest launch follows in The Prime Cut’s footsteps, designed not just as a replacement for meat – but as an entirely unique, versatile, clean and functional protein base, the company said, tailored for consumers with active lifestyles. It provides a mild umami flavour and light, crumbly texture, suitable for use in a wide range of dishes including tacos, protein bowls, curries and bolognese. It absorbs sauces and spices well and cooks within minutes in a pan, oven or air fryer. The product is now available via Revo’s online shop as well as Billa online, Billa Pflanzilla in Austria, and Kokku in Germany.

GEA Group has inaugurated a new $20m New Food Application and Technology Centre (ATC) in Janesville, Wisconsin, US, aimed at enhancing the scalability of alternative protein production. This facility represents GEA’s second global Centre of Excellence focused on sustainable food solutions, following the establishment of a similar centre in Hildesheim, Germany, in 2023. The Janesville ATC is strategically designed to bridge the gap between laboratory innovation and large-scale industrial production, addressing the growing demand for alternative proteins as substitutes for traditional animal-based products. The facility features pilot-scale infrastructure equipped with advanced technologies such as precision fermentation, cell cultivation and plant-based processing. According to GEA CEO Stefan Klebert, the centre is essential for transforming innovative concepts into scalable production realities. “The food industry is at a crossroads," he said, during the opening ceremony. "To feed future generations sustainably, we must turn vision into scalable reality.” The facility is expected to support the production of novel foods, including precision-fermented egg whites and cultivated seafood, while also strengthening GEA’s operational footprint in North America. The Janesville centre boasts a comprehensive range of capabilities, including pilot-scale bioreactors that simulate industrial conditions, thermal processing and aseptic filling to ensure food safety. Additionally, advanced lab facilities will enable microbiological and analytical testing, providing a one-stop solution for companies looking to optimise their production processes. The investment is anticipated to create up to eight highly skilled jobs at the ATC, complementing the existing workforce of 74 employees at GEA's nearby separation and flow technologies facility. The construction phase of the centre also supported approximately 500 contractor jobs, contributing to the local economy. Local officials have welcomed the new centre as a pivotal development for Janesville and the broader Midwest region. Jimsi Kuborn, Economic Development Director for the City of Janesville, noted that the facility symbolises the convergence of agricultural heritage and modern innovation, fostering new opportunities for partnerships and workforce development. Yaakov Nahmias, director of the Grass Center for Bioengineering and The Hebrew University of Jerusalem, added:"GEA technology hubs are the crucible where visionary science becomes transformative industry, uniting biological innovation with cutting edge engineering to move towards a more sustainable future". The launch of GEA's ATC comes at a time when the US is leading global investments in alternative proteins, with Wisconsin positioned to play a significant role in this expanding market. Industry experts view the centre as a critical player in advancing food technology and sustainability initiatives.

UK functional food and beverage brand Mud/Wtr has expanded its portfolio with the launch of Nourish, a vegan protein powder designed to support mental wellness. Nourish has been formulated to fuel both body and mind, Mud/Wtr said, aiming to provide a unique and enhanced offering that stands out from typical protein powder products in the market. In addition to providing 25g of complete plant-based protein per scoop, to support muscle growth, satiety and recovery, the powder also contains the functional mushrooms lion’s mane and cordyceps. These are included to support focus, memory and sustained energy. Nootropics and adaptogens aim to provide mental clarity and calmness, while prebiotics and probiotics are also included in the formulation to support gut health and digestion. The powder is available in two flavours: chocolate, made with real Peruvian cacao, or vanilla, made with Madagascar vanilla. It is USDA-certified organic, and contains no fillers, oils or artificial sweeteners, responding to increasing demand for cleaner label options in the protein powder space.

Lactalis Canada has announced it will be shutting down its plant-based manufacturing facility in Sudbury, Ontario, marking the company’s full exit from the plant-based beverage category. The dairy giant began to convert the Sudbury plant – a milk processing plant for six decades prior – to a fully plant-based facility in 2022, before celebrating the site’s official reopening in June 2024. It was Lactalis Canada’s first dedicated plant-based facility, producing high-protein and unsweetened dairy-free beverages for its plant-based Enjoy brand. This week, just over a year later, the group has confirmed it will be closing down the site from 12 December 2025. In a statement, the company said this was due to ‘a shift in market dynamics and the challenges associated with the broader economic climate, all of which have led to a sustained decline in the plant-based beverage category’s performance’. The statement reads: “Unfortunately, continuing operations is no longer financially viable and sustainable business for Lactalis Canada”. “We are incredibly grateful to our employees in Sudbury for their dedication and contributions over the years. We also extend our sincere thanks to the city of Sudbury for its longstanding partnership and support throughout our time in the community.” The Sudbury facility was originally established as a traditional dairy processing plant in 1962. In 2023, Lactalis Canada received a $1.4 million investment from the Ontario government to support the site's conversion into a premium plant-based facility, aiming to create jobs, boost local food production and stimulate expansion and diversification in the local agri-food sector. FoodBev Media has approached Lactalis for further information on the exact number of jobs set to be impacted by the closure.