The Eat-Lancet Commission has today (3 October 2025) released its new Report on Healthy, Sustainable, and Just Food Systems, outlining a roadmap toward a healthier and more sustainable planet. It builds on Eat-Lancet’s earlier 2019 report, which presented the Planetary Health Diet as a dietary framework designed to encourage healthy diets that ensure nutritional adequacy while also reducing environmental impact. The Commission’s new report provides an update, stating that the global context has ‘shifted dramatically’ since the 2019 publication due to factors like the Covid-19 pandemic and soaring food prices amid increasing geopolitical instability. According to the Commission – which comprises a team of experts in nutrition, climate, economics, health, social sciences and agriculture, from more than 35 countries across six continents – shifting global diets could prevent approximately 15 million premature deaths each year. Food systems transformation Transformation of food systems will be vital, the report emphasises, stating that food systems are the largest contributor to the transgression of five planetary boundaries, contributing around 30% of greenhouse gas emissions globally. The planetary boundaries framework defines nine key system processes that regulate life on Earth, with six of these boundaries already being passed: climate, biodiversity, land, freshwater, nitrogen and phosphorus pollution, and novel entities (pesticides, antimicrobials and microplastics). Food system change will be essential to achieving improved health and social development outcomes, the Commission said. The report found that fewer than 1% of the world’s population is currently in the ‘safe and just space,’ where people’s rights and food needs are met within planetary boundaries. According to the report, 32% of food systems workers currently earn below a living wage. Meanwhile, the wealthiest 30% of people drive more than 70% of food-related environmental impacts, and despite global calorie sufficiency, more than 1 billion people remain undernourished. Even with a complete global transition away from fossil fuels, the analysis warns that food systems could push temperatures beyond 1.5°C. Johan Rockström, co-chair of the Eat-Lancet Commission and director of the Potsdam Institute for Climate Impact Research, said the report sets out the “clearest guidance yet for feeding a growing population” without breaching the planetary boundaries. He commented: “It also exposes the stark winners and losers in today’s food systems, where entrenched power dynamics drive deep inequities. By uniting the latest science on health and climate, it shows that what we put on our plates can save millions of lives, cut billions of tonnes of emissions, halt the loss of biodiversity and create a fairer food system.” The Commission states that investment in the range of $200-500 billion will be required to drive global food systems change. However, it highlights analysis suggesting that reshaping systems could deliver $5 trillion annually through better health, restored ecosystems and climate resilience. It calls for urgent policy action, dietary consumption transformation and a realignment of global financial incentives to achieve these goals. As part of the Commission’s work, 13 independent modelling groups assessed the potential impacts of food systems change on five of the planetary boundaries: climate, land, freshwater, nutrients pollution and novel entities. The analysis integrates diverse datasets, including diet and health outcomes, into a unified framework designed to create a ‘safe and just’ future for 9.6 billion people globally by 2050. This includes areas such as healthier diet adoption, reduced food loss and waste, and improved production practices to reduce environmental pressure. Dietary changes Across all regions, the analysis shows that diets consistently lack sufficient fruits, vegetables, nuts, legumes and whole grains. It also finds that diets in many regions contain excess meat, dairy, animal fats, sugar and highly processed foods. The 2025 Commission report continues to emphasise a plant-rich diet, with optional, moderate amounts of animal-sourced foods and limited added sugars, saturated fats and salt. The dietary targets aim to provide a global reference point that can guide food system policy while encouraging healthier diets. It recommends a significant decrease in meat consumption – 0-200g maximum (or one serving) of red meat per week, 0-400g for poultry, and 0-700g of fish. A report from the Food Foundation stated that UK adults consume around 93g of meat each day on average, while almost a third of the meat UK consumers eat is processed. The Organisation for Economic Cooperation and Development (OECD)’s Agricultural Outlook for 2025-2034 projects a 6% increase in global per capita consumption of animal-sourced foods by 2034. Walter C Willett, Commission co-chair and professor of epidemiology and nutrition at Harvard TH Chan School of Public Health, said: “The Commission’s findings reinforce that the Planetary Health Diet is good for both people and the planet. By increasing the production and consumption of whole grains, fruits, vegetables, nuts, and legumes, we can improve health outcomes everywhere while respecting cultural and regional traditions.” Recommendations Willett added that diets are “just one part of the picture,” highlighting eight solutions the Commission sets out in its report as a “practical roadmap to unlock transformation at scale”. These recommendations are: Protect and promote traditional healthy diets Create accessible and affordable food environments that increase demand for healthy diets Implement sustainable production practices that store carbon, create habitat and improve water quality and availability Halt agricultural conversion of intact ecosystems Reduce food loss and waste Secure decent working conditions across the food system Ensure meaningful voice and representation for food systems workers Recognise and protect marginalised groups The report emphasises the need for a fairer distribution of resources, benefits and costs to build the social foundations that enable people’s right to food, decent work and a healthy environment. Each potential solution highlighted is supported by actions identified by the Commission as critical for transforming food systems, such as integrating traditional, healthy foods into dietary guidelines; supporting local seed systems; using food loss and waste; and improving agroecological practices to conserve ecosystems. It also calls for subsidising reforms that make healthy and nutritious foods more accessible, and for regulatory and advocacy mechanisms that support decent work and meaningful representation for food systems workers. Plant-based food awareness organisation ProVeg International welcomed the Commission’s focus on plant-rich diets, but CEO Jasmijn de Boo warned that implantation of the Planetary Health Diet will require policymakers, business and society to work collaboratively. A study supported by ProVeg, published last week in the Proceedings of the Nutrition Society journal, evaluated food-based dietary guidelines from 100 countries, and found that most countries are still primarily promoting the consumption of animal-sourced foods. “Whilst we warmly welcome the latest update to the Planetary Health Diet, it is clear there is still much work to be done to ensure countries incorporate the recommendations of this diet into their national dietary guidelines together with an effective implementation strategy,” said de Boo.

Swedish food-tech start-up Saveggy has introduced an additive-free, edible plant-based coating for fresh produce, designed to provide an alternative to plastic packaging. The solution is made from two simple ingredients: rapeseed oil and oat oil. Saveggy believes that scaling the solution could help to significantly reduce plastic use in packaging while contributing to reducing food waste across fresh produce. Founded in 2020 by Vahid Sohrabpour and Arash Fayyazi, Saveggy was born out of frustration over food waste and plastic pollution. Its technology has been developed in close collaboration with Lund University and stakeholders across the value chain. According to Saveggy’s own research, more than 3,000 tonnes of plastic are used for cucumbers each year across the EU. Its technology aims to address this plastic overuse, supporting the EU’s 2030 targets and aligning with the Packaging and Packaging Waste Regulation.  Saveggy is also partnering with Aarhus University and is supported by EIT Food, an organisation backed by the EU’s European Institute of Innovation and Technology. The company is launching a one-month pilot for cucumbers in Sweden together with retailer ICA and vegetable grower Odlarna. The test marks a key milestone in the start-up’s journey, transitioning from R&D to commercial scale. With the first industrial machine in place at Odlarna’s facility, and capacity ramping up, Saveggy is preparing for broader launches across Sweden and Europe. Though initially focusing on cucumbers, the solution can also be applied to a wide range of fruits and vegetables, with product development ongoing. Arash Fayyazi, co-founder of Saveggy, said: “Cucumbers highlight the challenge: food waste on one side, plastic-wrapped shelves on the other. Our goal is to reduce food waste and plastic pollution together – with respect for nature, people and the resources that make our food possible.”

Harbinder Maan, associate director of trade marketing and stewardship at Almond Board of California, highlights the benefits of formulating with almonds across different nutrition categories as demand rises for healthy and versatile ingredients. The global plant-based market represented a $28.6 billion opportunity as of 2024, with North America and Europe commanding nearly 85% of retail sales. This creates unprecedented demand for ingredients that can deliver both performance and consumer acceptance. In this competitive landscape, almonds are consistently delivering as the strategic cornerstone ingredient driving innovation across the rapidly expanding market.   Naturally nutritious As the plant-based sector continues to grow in popularity, almonds stand out as an essential ingredient offering endless opportunities for breakthrough product development. With over 14 different forms available, almonds deliver the perfect trifecta for innovators: natural versatility, nutrient density and uncompromising performance that maintains both flavour integrity and desired texture profiles. Their well-rounded nutrient composition makes almonds ideal for precision wellness applications, directly addressing the growing consumer demands for functional food and beverages. A single ounce (28g) of almonds provides 6g of protein, 4g of fibre, 13g of unsaturated fat (only 1g of saturated fat) and 15 essential nutrients, including 7.27mg of vitamin E (50% DV).   The taste opportunity Beyond their nutritional benefits, almonds’ neutral flavour profile acts as a blank canvas for plant-based innovations. This unique characteristic enables seamless innovation across a wide array of applications – from sweet to savoury flavour profiles and diverse textures ranging from satisfyingly crunchy to luxuriously smooth – making almonds the ultimate ingredient for future generations of plant-based innovation. This innovation potential directly addresses the consumer demand for textures and flavours in formulation. Innova Market Insights reports that 44% of consumers want to see improved flavour in plant-based products, alongside a demand for diversification of plant-based categories, with the largest being milk and meat alternatives. Almond-based formulations demonstrate how these dual challenges can be systematically solved.   Tackling formulation challenges In beverage applications, for example, almond milk showcases exceptional processing adaptability that directly tackles the sensory limitations many plant-based alternatives can experience. Unlike other plant-based options, its neutral taste provides a perfect slate for desired flavours, facilitating the development of high-quality beverages. Almond milk’s texture can also be enhanced for creaminess by increasing almond solids or incorporating emulsifiers. Advances like ultra-high-pressure homogenisation even enable the creation of rich foams for beverages like coffee. Almonds’ fat composition also contributes to smooth textures and a distinct nutty flavour that pairs well with coffee and sweet drinks.     Functional benefits Beyond addressing sensory challenges, almonds deliver functional health support in areas such as gut health and weight management that’s driving category growth. According to Innova Market Insights, digestive and gut health-related claims are the leading drivers for functional food and beverage purchases. In fact, gut and digestive health is within the top five most desirable functions from food and beverage for multiple age groups, from Gen Z to Baby Boomers. This consumer demand is increasingly supported by robust research evidence that strengthens product dependability and capabilities. Emerging research from Oregon State University demonstrates that daily almond consumption significantly improved markers of both gut and cardiovascular health in adults with metabolic syndrome. Almonds offer multiple avenues for functional enhancement across product categories. Natural fibre content supports microbiome diversity research while contributing to satiety positioning – addressing both gut health and weight management trends simultaneously.   Versatile applications Formulating products like snack bars or functional beverages with almonds naturally boosts their nutritional value. Incorporating almond protein powder, also known as defatted almond flour, offers a unique solution to sensory challenges. As a versatile alternative to dairy-based proteins like whey or casein, it can be added to protein powder blends, smoothies, bars and spreads. Its clean taste and extra-fine texture reduce the need for masking agents, allowing other ingredients to shine.  The comprehensive ingredient portfolio that almonds provide – spanning protein powder, flour, whole forms, sliced formats and butter applications – offers formulators exceptional flexibility for system optimisation. Each format delivers clean sensory characteristics and inherent binding properties that minimise formulation complexity, reducing reliance on masking agents or synthetic additives that can complicate ingredient statements. This multifunctional capability supports both nutritional enhancement objectives and innovative product development across diverse categories – from high-protein beverages and shelf-stable bars to premium gluten-free baked goods – positioning almonds as a strategic platform ingredient for advancing plant-based innovation while meeting clean label requirements.

Mars Wrigley’s Galaxy chocolate brand has announced several new additions to its dairy-free portfolio in the UK ahead of the festive season. A new Gift For You range, designed with gifting in mind, is launching in two flavour varieties: Orange, and Caramelised Biscuit. Each bar is crafted with hazelnut paste to deliver Galaxy’s signature smooth texture without the use of milk. The Gift For You bars are launching in Tesco from 13 October 2025, and in Morrisons from 1 November, at an RSP of £1.50. Also launching is the Galaxy Dairy Free Selection Box, containing two 40g Salted Caramel bars, filled with a liquid caramel centre; and two 40g Honeycomb bars, containing crunchy vegan honeycomb pieces. The Selection Box is launching in Tesco stores nationwide from 16 October at an RSP of £5.50.

Oobli has received a 'no questions' letter from the US Food and Drug Administration (FDA), confirming that its brazzein-54 sweet protein is Generally Recognized as Safe (GRAS) for use in food and beverages. Brazzein-54, a protein naturally found in the oubli fruit, becomes the third sweet protein on Oobli’s platform to achieve FDA GRAS status, following brazzein-53 and monellin. Jason Ryder, Oobli's founder and CTO, said: "Oobli is changing the future of sweetness through the use of sweet proteins as a replacement for traditional cane sugar and other alternative sweeteners like aspartame, sucralose, stevia and erythritol". "The oubli fruit sweet protein is one of several sweet proteins that is derived from fruits primarily found in West Africa and other equatorial environments. Sweet proteins are a class of proteins that deliver a sugar-like sweetness but don't affect blood sugar, insulin or the gut microbiome." The company said it is the first to receive FDA clearance for use of the oubli fruit sweet protein. Ali Wing, CEO of Oobli, added: "The 'no questions' letter from the FDA is further testament to the strong potential that sweet proteins have to disrupt our global dependence on sugar and alternative sweeteners". "The oubli fruit sweet protein can be safely used in a wide range of foods with support from the scientific community and the FDA. It can replace 70% or more of sugar in products such as sodas, teas, baked goods and more, making the opportunities to reduce our sugar consumption virtually endless."

Eggs have long held a non-negotiable position in food manufacturing. They bind, leaven, emulsify and enrich, offering a rare, combined complexity that makes them difficult to replace. Today, however, the need to find viable alternatives is huge, due to soaring egg prices, avian influenza outbreaks, and shifting consumer values around sustainability and animal welfare. Against this backdrop, egg replacement solutions are moving from niche alternatives to mainstream necessities, with the market for egg-free and plant-based substitutes in bakery and confectionery growing steadily at around 6% per year. For producers, the challenge lies not only in cost control but also in ensuring technical performance and sensory quality that can match, or even exceed, traditional egg-based formulations. To support manufacturers in navigating this complex scenario, CSM Ingredients launched in April 2025 Egg ’n Easy Plus, the latest advancement in its Egg ’n Easy range for egg reduction in bakery. Most recently, it also added to its Magic Glaze range of premium egg-free glazing solutions the new Magic Glaze Instant, an instant solution to be reconstituted with warm water. Meeting industry pressures with advanced egg reduction Egg ’n Easy range is a plant-based, customizable powder formulation designed to give industrial bakers maximum flexibility in managing egg reduction to meet production and customer needs. The range is based on the combination of building blocks: wheat flour to enhance viscosity and help contain oil; wheat protein to support and maintain crumb structure and vegetable fibers for enhanced freshness, aeration and stability. In the Egg ’n Easy Plus version also enzymes are added, to provide an even finer crumb structure. The newest addition to the range, Egg ‘n Easy Plus, enables up to 100% replacement of whole eggs in brioche recipes, where eggs can account for 5-15% of the formulation, and up to 50% replacement in cakes and muffins. From a technical perspective, the formulation safeguards dough consistency, machinability and sensory attributes, while allowing manufacturers to reduce egg-related costs by as much as 55%. Extending the Magic Glaze range To further enable egg reduction efforts, Magic Glaze provides an egg-free, water-based glazing alternative that guarantees the golden shine and attractive finish consumers expect. Key benefits include: Hygiene and safety :  Eliminates bacteriological contamination risk. Operational efficiency :  Ready-to-use, sprayable without clogging. Cost stability :  Unaffected by egg price volatility. Cleaner label :  No preservatives, colours, flavours or hydrogenated fats. Vegan suitability :  catering to the growing plant-based sector. Applications across the sector span a wide range of bakery and pastry products, from croissants and puff pastry to sandwich buns and focaccia. The Magic Glaze range is continuously evolving, with several additions including Magic Glaze Instant, a powdered format designed for maximum operational flexibility. The new concept, developed for simple and quick reconstitution with warm water, will provide manufacturers with precise dosage control, reduced storage needs and predictable cost management, as well as maintaining performance consistency and supporting cleaner label positioning. The range also includes Magic Glaze Freeze-Thaw Stable – developed for frozen bakery products, which maintains stability throughout long storage and distribution cycles – and Magic Glaze Post-Bake – designed specifically for application on hot bread buns and similar goods, offering excellent stability even after freezing. Driving sustainable innovation The launch of Egg ’n Easy Plus and the expansion of the Magic Glaze range highlight CSM Ingredients group’s broad vision, as surmised by Christian Sobolta, CEO of CSM Ingredients: “Our mission is to develop solutions that not only solve technical and economic pressures but also anticipate the evolving demands of the food industry". "Egg ’n Easy and Magic Glaze are great examples of how innovation can deliver value across the supply chain, and they are great examples, for us, of how planet health, animal welfare and cost-efficiency can and should easily intersect.”

Swiss start-up Planted has expanded its portfolio of clean label meat alternatives with Crispy, a range of plant-based alternatives to ‘comfort food’ breaded meat classics. While nuggets, schnitzels and burgers are timeless comfort food favourites, traditional varieties often feature long ingredients lists, low-quality animal meat and unnecessary additives, Planted said. The company aims to fill a gap in the market for healthier alternatives with its new Crispy range. Each of the products in the range combines a crispy, golden-brown coating with a juicy, meat-like texture. Just like Planted’s other products, they are made using no artificial flavours or additives, boasting a short and simple ingredients label. This launch sees Planted work with mycoprotein for the first time. Planted said its mycoprotein ingredient is a high-quality fungi-based protein obtained from mycelium, the filamentous network that connects mushrooms. The mycelium is cultivated in a gentle fermentation process with water, oxygen and plant nutrients, with no genetic engineering. The result is a fibrous, meat-like mass that is rich in protein and contains all essential amino acids. Its high fibre content supports digestion and satiety, while the mycoprotein ingredient is also described as ‘heart-friendly’ due to containing little saturated fat and no cholesterol. Pascal Bieri, co-founder of Planted, said: “Breaded products are one of the strongest categories in the convenience segment. With our new Crispy range, we are showing that enjoyment and healthy, innovative ingredients can go hand in hand: classics such as schnitzel, burgers and nuggets taste super crispy and delicious in the Planted version – only clean, sustainable and much healthier.” The schnitzel, burger and nuggets are now available at Rewe and Edeka stores in Switzerland and Germany, with more listings to follow in the coming weeks.

A new Centre for Alternate Protein Research has been inaugurated in India at Aspire-BioNest, the University of Hyderabad’s life sciences bioincubator, with support from Cytiva under its Corporate Social Responsibility (CSR) programme. The centre was inaugurated by Manoj Kumar R Panicker, general manager South Asia at Cytiva, alongside Aspire and Cytiva leaders and startup founders. The facility will focus on sustainable food production, supporting scalable protein alternatives such as plant-based, microbial and biotechnology-driven platforms. Cytiva’s backing aligns with UN Sustainable Development Goals (SDGs 2, 12 and 13). By combining Aspire-BioNest’s incubation ecosystem with the University of Hyderabad’s research expertise, the centre aims to foster deep-tech startups, improve resource efficiency and drive societal impact. Manoj Kumar R Panicker said: “This centre is a testament to Cytiva’s belief in the power of collaboration to drive innovation for societal good. We are happy to partner with Aspire-BioNest to support research that is both scientifically promising and socially relevant.” Aspire-BioNest was established in 2018 through a joint initiative of BIRAC and the University of Hyderabad. It has supported 75 deep-tech startups to date, with more than 30 currently incubated across biopharma, agritech, medtech and sustainability. The incubator already hosts alternate protein startups such as Biome Innovations, Proleri Technologies, and Arthro, making it a natural home for the new centre. Through this collaboration, Cytiva and Aspire-BioNest aim to strengthen India’s bioeconomy and position Hyderabad as a global hub for sustainable food technologies.

Australia’s Queensland University of Technology (QUT) has invested AUD 18 million (approx. $11.8 million) into its Mackay-based QUT Pioneer BioPilot, an upgraded, pilot-scale fermentation and biomanufacturing facility. Supported by funding from the Australian and Queensland governments, and in association with Australia’s Food and Beverage Accelerator (FaBA), the QUT Pioneer BioPilot has been transformed into a food-grade fermentation facility in line with the university’s ambitions to become an Asia-Pacific biomanufacturing hub. The upgrade aims to empower innovative companies to work with QUT researchers on creating new types of food and other bioproducts offering dietary alternatives and sustainable solutions to agricultural challenges. The QUT Pioneer BioPilot was formerly known as the Mackay Renewable Biocommodities Pilot Plant. QUT Centre for Agriculture and the Bioeconomy researcher Ian O’Hara said that the plant has played a crucial role for industry over the past 15 years in the real-world translation of research, converting biomass such as sugarcane biogases into biofuels, green chemicals and bioproducts. Sugar cane biomass ready for processing inside the QUT Pioneer BioPilot A key feature of the upgrade was the installation of advanced fermentation bioreactors, enabling companies to fast-track product development in the food and beverage sector. O’ Hara commented: “This facility will enable innovative companies to take their ideas beyond the lab and into commercial reality, building Queensland’s reputation as a regional leader in biomanufacturing. No one else can provide the capability we are offering Australian industries through the QUT Pioneer BioPilot.” He added: “The feedstocks we are developing for this process are diverse, but the sugarcane industry is the key driver for much of this work. This puts Queensland, which has 95% of Australia’s cane industry, at the heart of this area of innovation and opportunity.” The upgraded plant also opens new capabilities in precision fermentation, an advanced fermentation method being utilised to develop new, sustainable food ingredients such as alternative proteins and fats. QUT Pioneer BioPilot manager, Karen Cardona Rosales, inside the facility “The advantages of precision fermentation are that it can lead to new food products and ingredients that supplement production through traditional methods, providing sustainability benefits and increasing consumer choice,” O’Hara said. Using the QUT Pioneer BioPilot, researchers are partnering with food-tech start-up Eclipse Ingredients and other institutions in an AUD 5.5 million (approx. $3.6 million) project to commercialise precision fermented human lactoferrin – a powerful protein found in breast milk and immune cells with immune-boosting, iron-enhancing and anti-inflammatory properties. Chris Downs, FaBA director, said: “FaBA is investing in precision fermentation so that companies of all sizes can develop new products and ingredients, in turn helping grow Australia’s food and beverage manufacturing sector”.

Plant-based food brand Bosh is launching eight new ready meal products, including two pizzas, into Tesco stores across the UK this October. Bosh, founded by cookbook authors Henry Firth and Ian Theasby in 2016, is bringing its plant-based expertise to supermarket shelves with the upcoming launch. The new range is designed to deliver flavour and nutrition to consumers, with each dish offering a good source of plant protein. The products are inspired by recipes from the co-founders’ social media channels, where thousands of free recipes are already available to their 3.5 million followers. Included in the line-up are: N’duja Sourdough Pizza Margherita Sourdough Pizza Creamy No-Duja Pasta Goan Chickpea Curry Creamy Mac & Greens Teriyaki Mushroom Noodles Hearty Vegetable Lasagne Ultimate Bean Chilli Founders Firth and Theasby commented: “From day one, our mission has been simple: to help more people put more plants on their plates. Over the years, we’ve listened to our audience, refined our recipes and learned what makes plant-based food exciting.” “This new range is everything Bosh stands for – flavour, health and accessibility – now made easy for everyone to enjoy at home.” Tolu Coker, Tesco buying manager for plant-based, said: “We’re delighted to be partnering with Bosh on this new range of plant-based ready meals and pizzas, bringing more shoppers to the category and driving category growth”. The full range will launch into Tesco stores nationwide from 6 October 2025, with pricing starting from RRP £3.95.

Nutrition technology company L-Nutra has launched the Prolon L bar – a plant-based protein bar formulated to support muscle health and healthy ageing as well as fuelling workouts. While most protein products focus on quantity, highlighting the amount of protein in grams and the amount of calories, L-Nutra pointed to emerging longevity science suggesting that too much of the wrong kind of protein can accelerate ageing by overstimulating key growth pathways like IGF-1 and mTOR. Meanwhile, too little protein may fail to adequately support muscle maintenance and overall strength. The L-Protein Bar is formulated to provide the ‘perfect balance’ of amino acids from plant-based sources to deliver the right nutrients designed to enhance longevity, created by scientists at the USC Longevity Institute. It includes a diverse blend of plant proteins from black beans, chickpeas and peas, and is fortified with l-methionine – an essential amino acid that is commonly low or missing in vegan diets and other vegan protein supplements. The targeted formulation aims to maintain a balanced growth factor response while delivering complete protein support for muscle and tissue health. Each bar contains 14g of protein, 170 kcal, and is made without added sugars, sugar alcohols or artificial sweeteners. It is naturally sweetened with whole dates for a rich flavour and a more balanced glycemic response. In addition to being plant-based, the bar is gluten-free, soya-free, non-GMO and made with heart-healthy fats from extra virgin olive oil and cocoa butter. It is initially available in a rich Chocolate Coated flavour, featuring a 100% dark chocolate layer, with additional flavours planned as part of L-Nutra’s expanding Longevity Nutrition platform – a product suite designed to help consumers integrate clinically backed nutrition into daily life.

Protein Industries Canada has announced the launch of five new projects that aim to create a more resilient domestic food supply and strengthen the country’s economy. The projects focus on expanding the availability and use of ingredients grown and processed in Canada. They are part of the Strengthening the Canadian Supply Chain programme, launched in response to concerns around trade-related tension and designed to reduce reliance on imports. These five initiatives span Canada’s agri-food sector, representing companies from Ontario and British Columbia, and the ingredient manufacturing and food processing industries. The new ingredients, foods and beverages commercialised as a result will boost the use of Canadian protein crops, supporting farmers while offering families across the country a wider variety of locally made food options. As part of the project, Earth’s Own Foods will be transitioning its US-based soybean supply to source directly from Canada, creating a fully Canadian soy-based beverage and providing consumers with a high-protein dairy alternative. Oat & Mill will also replace its US-sourced pea protein with new Canadian protein ingredients, while Cedar Valley Selections is reformulating its pita chips product to include Canadian pulses. This will also reduce the chips’ oil absorption during production to create a healthier and more sustainable snack. Prairie Goodness, in British Columbia, is reformulating its lentil-based chips to improve their taste and texture, enhancing the product’s quality while increasing demand for Canadian legumes. Plant Up, based in Ontario, is also reformulating and scaling its fava and pea-based snack puffs to improve texture, nutrition and production efficiency. This will support Canadian pulse crops while boosting the company’s competitiveness. A total of CAD 1.3 million (approx. $932,000) has been invested into the projects, with Protein Industries Canada committing CAD 615,000 (approx. $441,000) and the companies committing the remainder. Mélanie Joly, Minister of industry and Minister responsible for Canada Economic Development for Quebec Regions, commented: “The resilience and success of our agrifood supply chain are vital to Canada’s economy”. “By harnessing the potential of Canadian crops and ingredients through innovation, Protein Industries Canada is helping to overcome trade-related challenges while ensuring access to high-quality, locally sourced food and creating lasting economic opportunities from coast to coast.”