Interest in functional gummies has skyrocketed recently, offering consumers a convenient and enjoyable way to incorporate functional ingredients, such as botanical extracts and nootropic mushrooms, into their daily self-care routine. And with many plant-based consumers also prioritising health, demand for vegan-friendly variants is on the rise. We take a look. The functional gummies market was initially dominated by multivitamins, which mainly targeted children and older adults who find it hard to swallow pills. Today, however, the category has evolved into a booming, multi-billion-dollar global industry, offering a diverse range of products targeting specific health needs and benefits. Vaughn DuBow, senior director of product portfolio marketing for ADM’s health and wellness division, told The Plant Base: “The functional gummy market is expected to reach $48.5 billion by 2028, growing at a CAGR of 14.5%. This growth will be shaped by several trends, including demand for personalised nutrition, advancements in microbiome research, and ongoing innovation in plant-based and reduced-sugar formulations.” With research showing that 57% of US consumers find gummies easy to incorporate into their routine, and 65% prefer them for their enjoyable taste, DuBow noted that consumers may be more motivated to consistently adhere to gummy supplementation compared to other dietary supplement formats. Doron Delouya, chief product officer at gummy supplement manufacturer TopGum, added: “Unlike pills or capsules, gummies offer a flavourful experience with a wide range of delicious tastes, making them a treat rather than a chore". “On a broader level, people today seek small moments of joy throughout their day – whether it’s a favourite song or a tasty gummy that supports their wellness while boosting their mood. This combination of efficacy, enjoyment and emotional wellbeing is driving the shift toward gummies as the preferred supplement delivery system.” Furthermore, there is a crossover between health-conscious consumers and those looking for vegan-friendly or ‘plant-forward’ options, as well as clean label and sugar-free or sugar-reduced varieties, as highlighted by ADM’s DuBow. “As more shoppers continue to seek out gummies, many are also flipping over products to check labels for added sugar content and review ingredient labels for plant-based options,” he explained. Gummies for all While many functional gummy supplements are made with gelatine, the rising demand for vegetarian and vegan options has led to an increase in the launch of gummies made with plant-based gelling agents such as pectin, carrageenan and agar. This caters to a more diverse and inclusive audience, reflecting the evolving dietary needs and preferences of today’s consumers. While ‘one-size-fits-all’ multivitamins once led the category, today’s functional gummy market supports consumers in countless areas of wellbeing. Whatever your health goals, there is likely a gummy designed to help you achieve them. Brian Appell, marketing manager for health and nutrition at Givaudan Taste and Wellbeing, highlighted that pill fatigue continues to drive the popularity of gummies. This trend overlaps with the growing ‘functional everywhere’ trend, which refers to the increasing consumer demand for functional ingredients in a wide variety of products, beyond traditional supplements. “You can find a gummy for almost any health benefit but most of the focus areas we see are cognitive function, energy, stress, sports performance, gut health and, not surprisingly, the GLP-1 support category,” he told The Plant Base. Indeed, the rise of GLP-1 medications – such as Ozempic, Mounjaro and Wegovy – is having a notable impact on the food and beverage industry. A recent study from Cornell University in the US shed light on how these drugs, originally developed for diabetes management but now widely used for weight loss, are affecting consumer eating habits and grocery purchasing behaviour. In line with the appetite-suppressing effects of these medications, users have been found to reduce spending on calorie-dense, processed foods and prioritise more nutrient-rich options. Those taking the drugs are also more likely to seek out health-supporting solutions overall, extending into the functional supplements category. TopGum’s Delouya commented: “We believe GLP-1 support will be the next major game-changer in the supplement industry, creating an entirely new ecosystem of supporting products. As interest in this space grows, demand for complementary solutions that aid metabolism, digestion and overall nutritional balance will continue to rise.” Lynsey Vaughan, associate nutritionist at supplement company Higher Nature, pointed out that GLP-1 users may need to pay closer attention to supplementing key nutrients to combat side effects and prevent deficiencies due to decreased caloric intake. She highlighted the importance of omega-3 supplements, as well as solutions that support gut health. “GLP-1s can have gastrointestinal side effects due to the slowing down of the digestive system,” Vaughan warned. “Opting for an enhanced gutfriendly diet whilst using GLP-1s can be beneficial… Supplements with high-strength gut-friendly bacteria can also help to reduce common issues such as constipation and nausea.” ADM recently developed a vegan apple cider doughnut-flavoured gummy concept, targeting digestive health support while catering to demand for an elevated sensory experience. “This concept showcases our modified tapioca starch, DE111 ( Bacillus subtilis ) spore-forming probiotic, SweetRight sweetening solutions and natural cinnamon pastry flavour,” said ADM’s DuBow. “Another concept is a vegan finger lime mint-flavoured gummy. It features three microbiome-supporting solutions: ADM/Matsutani LLC’s Fibersol prebiotic dietary fibre, DE111 spore-forming probiotic and BPL1 ( Bifidobacterium animalis subsp. lactis CECT8145) postbiotic, demonstrating synergies between different functional ingredients to support overall health and wellbeing.” Women’s health has also become a major focus in the dietary supplements industry, including gummies. Sara Lesina, general manager of Sirio Europe and Americas, highlighted market research from the Industry Transparency Center in 2024 indicating that women aged 18-34 are the primary consumers of nutraceutical gummies, driving demand for women’s health solutions. “These include gummies for active lifestyles, iron supplementation, menstrual care and pre/postnatal support,” she commented, adding that beauty gummies for hair, skin and nails are also increasing in popularity with this group. This ‘beauty from within’ trend often includes supplements made with typically animal-derived ingredients such as hyaluronic acid and collagen, to help with skin hydration, texture and elasticity. However, more vegan-friendly options have hit health store shelves, including ‘vegan collagen’ gummies designed to encourage the body’s natural production through collagen by nutrients like vitamin C, zinc and biotin. Sirio’s approach to gummies for women’s health is holistic, addressing different life stages and specific needs. For example, its pectin-based ‘Morning Glow’ gummies combine algae oil with ginger powder and vitamin B6, aiming to help alleviate nausea and vomiting associated with morning sickness in pregnancy. Meanwhile, the ‘Menobalance’ concept contains ADM’s Novasoy soy isoflavones to regulate temperature during menopause, offered in a pectin-based gummy with lychee and blackcurrant flavours, sage extract and vitamin E for added support. Ingredients from nature Botanical extracts such as ashwagandha, lemon balm and chamomile are popular in the formulation of plant-based functional gummies due to their potential health benefits in areas such as relaxation, sleep improvement and inflammation reduction. Additionally, they appeal to consumers who are seeking more natural plant-sourced ingredients. TopGum’s Delouya noted that algae-based omega-3 is on the rise as consumers shift away from traditional fish oil. He also observed increasing demand for gummies that offer complex blends of “greens and superfoods,” such as acai, pomegranate and cranberry. Nootropic mushrooms, like lion’s mane, reishi, chaga and cordyceps, have also been gaining traction. The functional mushrooms, used for centuries, have seen a surge in popularity in food and beverage formulations, including supplements, due to growing awareness of their health benefits and the increasing demand for natural solutions. Dirtea, a UK brand specialising in functional mushroom powder blends and coffee products, expanded into the gummies market last year with the launch of a vegan mushroom gummies range. Simon Salter, co-founder of Dirtea, said: “Functional mushrooms have been used for thousands of years in traditional medicine, but they’re now being embraced by modern wellness science for their powerful benefits. They’re natural adaptogens, meaning they help the body manage stress, support immunity and enhance cognitive function.” “At Dirtea, we’ve always been about making functional mushrooms as accessible and enjoyable as possible. While our powders and blends have been hugely popular, we knew that not everyone wants to prepare a drink or mix a powder every day. Gummies are an easy and approachable way to introduce functional mushrooms to people who may not be as well-versed in them – or to those who just want a simple, delicious way to get their daily dose.” The brand’s gummy portfolio features four options: Focus, Immunity, Performance and Beauty. The apple-flavoured Focus gummies, which contain lion’s mane mushroom extract, support cognitive function, memory and mentalclarity. Meanwhile, the citrusy Immunity line, made with chaga mushroom, are rich in antioxidants and beta-glucans to help support the body’s immune defences. For an energy boost, the berry-flavoured Performance gummies contain cordyceps, offering enhanced endurance and vitality to consumers with active lifestyles. Finally, the Beauty gummies contain tremella, designed to promote skin hydration and collagen synthesis, offered in a peach flavour. “We’ve carefully selected the most effective functional mushroom extracts, ensuring each gummy delivers a potent, research-backed dose of active compound,” said Salter. “We only use pure and potent extracts, which means higher levels of beneficial beta-glucans, polysaccharides and triterpenes.” He added that the brand collaborated with food scientists to develop flavours that enhance the natural profiles of the mushrooms, rather than mask them. Additionally, the focus on plant-based ingredients and no refined sugars was key for Dirtea. The gummies are made with pectin and tapioca syrup, using natural fruit and plant extracts rather than artificial colours and flavours. Finding the formula Formulating plant-based functional gummies comes with challenges around taste and texture, dosage and stability of active ingredients, and clean labelling. Darin Reid, applications specialist at Fiberstar, said: “Gelatine is a typical gelling agent in gummies because it creates great chewing texture while being heat resistant, flavourless and translucent”. He added that other gelling agents like agar, pectin and starches tend to create softer textures, which can impact stability. Fiberstar’s upcycled citrus fibre ingredient, Citri-Fi, contains both insoluble and soluble fibre in the form of HM-pectin (high methoxyl pectin), which is extracted from citrus fruit peels. Reid explained that it can replace gelling agents when used alone or in combination with others, while enhancing thermal tolerance due to its heat stability. Additionally, since it is not a humectant, it can be used as an anti-sticking coating, particularly in reduced-sugar formats. “Typically, gummies are coated with sugar to prevent sticking due to water migration,” he told The Plant Base. “However, Citri-Fi can be used to coat the gummy surfaces at very low percentages and prevent sticking without sugar. When used as a coating there is no noticeable mouthfeel due to the low usage rate. It is able to be used in small quantities due to its high water-holding capacity.” As well as having no impact on flavour, Citri-Fi qualifies as a dietary fibre, meaning it does not contribute sugar to the nutrition label and can provide some nutritional benefits, despite its primary use in gummies being for textural purposes. Sugar reduction presents a key challenge. Unlike in the gummy confectionery market, where consumers view the product as a sweet treat, functional gummy supplements are becoming part of consumers’ everyday routines due to their wellbeing benefits. Simply packing gummies with sugar to achieve a sweet, pleasant flavour will not suffice for health-conscious consumers in this category. Since sugar also contributes to texture, selecting an alternative requires careful formulation. “Sugar plays a vital role in maintaining structure, preventing crystallisation and creating an ideal taste experience,” said ADM’s DuBow. ADM uses its ‘Replace Rebalance Rebuild’ approach to identify the best sweetening systems when working with functional gummy formulations, helping to replace sweetness, rebalance flavour and rebuild functionality. DuBow highlighted that low- or no-sugar gummies can benefit from combining the company’s new SweetRight Stevia Edgility sweetener solution with its SweetRight Reduced Sugar Glucose Syrup for bulking, as it functions like corn syrup, a common ingredient in gummies. “We can also reduce sugar while maintaining texture with Fibersol, which features structural and binding qualities to build back integrity that can be lost when sugar is removed,” he continued. Another challenge to consider is taste, with many plant-based active ingredients offering bitter or earthy off notes. TopGum’s Delouya said: “Certain botanical ingredients have very challenging flavours or textures. At TopGum, we take challenging ingredients and deliver a gummy that has a pleasant flavour and texture. In certain cases, we can employ our proprietary TopCap microencapsulation process to mask flavours using plant-based ingredients.” Flavour challenges are a much greater consideration in the manufacturing of functional gummies compared to other dietary supplement formats like softgels and hard capsules, which are swallowed quickly and not chewed. Many consumers choose gummies because they enjoy the experience. Givaudan’s Appell warned: “Most consumers can forgive colour variations and even alterations in flavours, to some extent. But if a gummy has a strong astringency, bitterness or odour, then expect consumers to walk away from the brand after the first try.” “The ability to build turnkey solutions that offer a health benefit and can easily fit into different applications is a unique way manufacturers can help brand partners differentiate their products.” Appell pointed out that dose is also crucial and manufacturers should remember that consumers are taking gummies for a benefit. “There are many products on the market that are under-dosed because the actual amounts needed are too large or can’t be masked sufficiently,” he said. “Givaudan is actively working to align our portfolio with products that provide efficacy at a low dose with minimal impact on flavour and texture.” As well as ensuring that sufficient levels of active ingredient can be incorporated without negatively affecting taste and texture, stability and shelf life are major considerations, added Sirio’s Lesina. “For manufacturers, ingredient sourcing, stability and consumer preferences are crucial factors,” she emphasised. “Ensuring that plant-based ingredients retain their potency over time is essential, as is selecting sustainable and ethically sourced materials that align with consumer values. With the rise of personalised nutrition, brands should also focus on tailoring formulations to specific consumer needs, whether through targeted health benefits or region-specific preferences. The ability to offer high-quality, plant-based options that do not compromise on efficacy or taste will be a key differentiator.” The future is functional Lesina noted that the demand for higher-strength supplements is rising, making it easier for consumers to meet their daily nutritional needs with a single gummy dose. She also believes bioavailability will be a crucial factor in shaping the category’s future. “As consumers become more informed about nutrient absorption, brands that can demonstrate superior efficacy will gain a competitive advantage,” she commented. “Advanced delivery technologies, such as liposomal encapsulation and enzymatic processing, will play an increasing role in improving nutrient uptake.” Jennifer Stephens, VP of marketing at Fiberstar predicts that gummies will come in more shapes and sizes to deliver the correct dosage, and that gummy supplements will have more flexibility than those in the confectionery market when it comes to textural expectations. “Consumers may be more accepting of softer chewy textures, giving formulators a wider ingredient toolbox to choose from,” she said, highlighting that sugar reduction will continue its trajectory, especially in functional gummies for children, as food and beverage products aimed at kids face increasing scrutiny over added sugar content. TopGum’s Delouya concluded: “At TopGum, we believe that with advancements in technology and R&D, the vitamin and mineral supplements category is evolving rapidly. New ingredients and formulations will emerge, allowing for greater innovation in plant-based products.” “Technology will enable us to incorporate ingredients that, in the past, we could only dream of using – enhancing efficacy, bioavailability and overall consumer experience.”

Japanese dairy specialist Meiji has announced the launch of a brand-new RTD coffee beverage made with whole oats, a new addition to its Meiji Marugoto Oats series. The product is described as a ‘well-balanced, mellow-tasting’ oat drink with a hint of coffee flavour. Due to its use of whole oats – containing 6% whole oat flour and 12g of whole grain oats per bottle – it provides whole grain fibre and the water-soluble dietary fibre beta-glucan (0.5g per 200ml). Beta-glucan is associated with various health benefits. While it has been believed to be difficult to retain the beta-glucan contained in oats when making a beverage, Meiji said it has succeeded in doing so thanks to a unique manufacturing method based on knowledge cultivated through years of research into dairy ingredients. The product will launch into retail in Japan from 8 April 2025 in 200ml cartons, for a suggested retail price of JPY 162 (approx. $1.11).

Melt&Marble, a manufacturer of precision-fermented fats, has announced the appointment of two key leaders to bolster its operational and product development capabilities as the company prepares for commercial production. Tue Hodal The company has appointed Tue Hodal as its first chief technology officer. Hodal brings over 25 years of extensive experience in the biotech and pharmaceutical sectors, having held senior roles at prominent firms including Chr. Hansen, Novo Nordisk and Lundbeck. Most recently, Hodal served as CTO at Bacthera, a company specialising in bacterial biotherapeutics. In his new role at Melt&Marble, Hodal will focus on optimising bioprocesses and downstream operations to facilitate large-scale, economically sustainable production of precision-fermented fats. Alongside Hodal, Dr Paulo Teixeira, formerly the chief innovation officer at Mycorena, has joined as product manager. Teixeira is recognised for his expertise in launching fermentation-based products and will oversee Melt&Marble's product development initiatives. Teixeira's academic background includes a PhD in Bioengineering from Chalmers University of Technology, equipping him with the technical and business acumen necessary to drive innovation within the company. Melt&Marble’s precision fermentation technology is designed to engineer yeast metabolism to produce tailored fats that meet specific functional and compositional requirements across various applications, including food and personal care products. The company aims to address the pressing need for sustainable alternatives to traditional animal-based fats, which are often associated with significant environmental impacts. Melt&Marble has a proven technology that positions us at the forefront of creating the next generation of alternative food and cosmetics products," said Hodal. "Reducing the carbon footprint of our food systems is an urgent priority, and our scalable technology is key to achieving that goal.” Teixeira echoed this sentiment, highlighting the importance of overcoming challenges related to taste and mouthfeel in the alternative meat sector. “Sustainability is my top priority,” he added. “Our goal is to provide innovative solutions that not only meet consumer demands but also contribute to a more sustainable food system.” In September 2024, Melt&Marble demonstrated the viability of its production process at a scale of tens of thousands of litres and is targeting expansion to produce tonnes of fat per batch in 2025. The company recently secured €2.76 million in grants from the European Union , which will support its scaling efforts and ongoing research and development. Melt&Marble has also formed a partnership with Finnish food giant Valio  to explore the development of next-generation plant-based products. This collaboration aims to deliver sustainable alternatives that align with evolving consumer preferences.

My Co, an investor in food, agri and biotech start-ups, has acquired Australian Plant Proteins out of administration for an undisclosed sum. Established in 2020, Australian Plant Proteins (APP) is a producer of pulse protein isolates for the southern hemisphere. The company utilises proprietary membrane extraction technology to create isolates with a protein content of 85%, offering functional advantages such as fortification, improved solubility, neutral flavour and texture enhancement. Its patented fractionation technology harnesses protein from faba beans, yellow pea, lentils, mung beans and other pulses. APP entered administration last year, but its acquisition by My Co was confirmed on 27 March, aiming to secure APP’s future while strengthening Australia’s agricultural supply chain and promote local sourcing. My Co will integrate APP into its portfolio of companies, aiming to enhance operational efficiencies and marketing strategies while paving the way for new product development that meets evolving consumer tastes. In addition to enhancing production capabilities, APP will embark on several key projects, including establishing a fibre and starch processing facility. Operating from a facility in Victoria, Australia, APP has been a key supplier to the growing demand for plant-based alternatives in the region. Vicky Pappas, CEO of My Co, described APP’s potential as “immense,” adding that its “game-changing technology” aligns with My Co’s vision of fostering innovation in the food sector. She continued: “This acquisition opens doors to numerous possibilities for APP. With our proven track record in food manufacturing and expertise in successfully scaling brands like BioCheese and Meliora, we are eager to leverage our resources and expertise to support APP’s growth.” Phil McFarlane, co-founder of APP, commented: “Unlike conventional methods that often rely on harsh chemicals or enzymes, APP extracts protein from pulses using a clean, non-solvent method, resulting in a highly functional protein isolate with over 85% protein content. Our patented technology ensures our protein isolates are not only of the highest quality but also more sustainable and environmentally friendly.”

Austrian food-tech start-up Revo Foods, a specialist in seafood alternatives made from mycoprotein, has announced the launch of a new black cod filet alternative. The launch builds on the success of Revo’s ‘The Filet – Inspired by Salmon,’ which hit the headlines in 2023 after it became the world’s first 3D-printed plant-based alternative to hit supermarket shelves. Now, the start-up is harnessing its 3D structuring technology to offer a whitefish-filet alternative to black cod, named ‘El Blanco – Inspired by Black Cod’. Similarly to the salmon filet, the new product is made from fermented fungi protein (mycoprotein) and microalgae oils, offering a high omega-3 fatty acid content. Revo’s 3D extrusion technology enables the product’s layered structure. Based on computer-guided models, it allows continued production of structured, protein-rich foods, transforming unstructured proteins such as mycoprotein into products with aligned, heterogenerous fibres. A key component is the integration of fat into the protein matrix, leading to the flaky texture typical of conventional black cod. Mycoprotein has been chosen as the main ingredient in all of Revo’s products thanks to its complete amino acid profile with high bioavailability, while being rich in fibre and low in carbs and saturated fat. It does not require high-temperature processing, allowing nutrients to be preserved and not degraded during production. It also grows rapidly, doubling in biomass every five hours. Revo said that this makes it ‘one of the most efficient protein sources known to humans’. The production takes place at Revo Foods’ production site, The Taste Factory, where its 3D extrusion technology is used at scale with an output of several tons per month. Revo confirmed that El Blanco will be the first of several new products enabled with 3D technology. It will begin rolling out this month (April 2025) at supermarkets in Austria and Germany. The food-tech company aims to bring fresh innovation to the seafood alternatives category by delivering more realistic alternatives to 'whole cut' style seafood products. Last year, it debuted a unique fungi-based alternative to octopus tentacles, 'The Kraken,' a category-first innovation suitable for recreating traditional octopus dishes.

Fam Stumabo has announced the launch of a new model of its Yuran Hytec 300 cutting machine for meat and alt-proteins, this time integrated with an exit conveyor. The Yuran Hytec 300 EC builds on the success of the Yuran Hytec 300, launched last year. The machine can dice, strip-cut and shred a wide range of meat, poultry, alternative protein and pet food products. Integrating an exit conveyor into the new system brings several advantages specifically for batch processing, Fab Stumabo said. The system facilitates discharging the cut product into totes, a Eurobin trolley or additional conveying systems, removing the need to stop the machine when replacing totes during batch feeding. The product is fed via the belt and guided towards the feed roll to ensure a positive transfer into the circular knives. These cut the product into strips, which are then diced by the crosscut knife spindle at the desired height or length. For shredding and pulled look applications, the machine also offers the option of a pre-break system for initial reduction in combination with subsequent cutting and shredding spindles. The Yuran Hytec 300 EC boasts increased capacity, with the 300mm wide conveyor belt that can accommodate products with larger dimensions. Additionally, the versatile cutting options, with dual independent variable-speed motors, allow precise adjustments to cut size and shape without the need for extra cutting tools. The quick-removable splined shafts of the cutting spindles enable fast and efficient changeovers from one cut size to another, reducing production downtime. The system is designed for ease of use and hygiene, with a design that ensures easy, thorough and safe cleaning of the machine. Thomas Bogaerts, project engineer at Fam Stumabo, said: “The Yuran Hytec 300 EC is used in cutting fresh, crust-frozen, tempered frozen, and hot cooked meat and poultry products. It excels in providing efficient and consistent ‘pulled look’ shredding of cooked beef, poultry and pork meats, making it ideal for barbecue meats, salad and pizza toppings, sandwiches, and handheld snacks.” He added that the innovative exit conveyor can help eliminate product loss or spillage, as well as cutting pieces more effectively. “The clearance between the discharged cut product and the integrated conveyor maintains the quality required for even the most sensitive applications. It will further provide a more controlled discharge due to a seamless transition and even distribution of the cut product.” The machine will be showcased at the IFFA meat and alternative protein technology trade show in Frankfurt, Germany, this May.

US mycelium technology company Ecovative has secured over $11m in funding to support the growth of its spin-out company MyForestFoods’ mycelium-based bacon. The investment will support the addition of a new production and packaging line for MyBacon, and a new MyForest Foods Food Science Lab, enabling the company to launch new mycelium-based whole cut products into retail. The capital was secured through an internal funding round, as well as an Albany County Award of $1.68m in grant and loan funding from the Advance Albany County Alliance. MyBacon is crafted using Ecovative’s AirMycelium platform, a proprietary technology that combines organic farming practices with advanced mushroom growing technology. The technology is built on Ecovative’s decades of expertise in mycelium R&D, enabling the production of proteins in less than two weeks while requiring minimal land and resources. The bacon alternative contains just five simple ingredients – organic mycelium, salt, sugar, coconut oil and natural flavours. It aims to provide a cleaner label alternative to many ultra-processed plant-based meat substitutes, with consumers increasingly demanding ingredient transparency and simpler ingredient formulations. Ecovative said its latest funding will enable it to meet ‘surging’ consumer demand as it continues its nationwide distribution expansion. As well as bolstering MyBacon’s growth, the investment will also enhance R&D in the company’s Forager division, which leverages Ecovative’s mycelium platform to produce fashion and wellness innovations. Eben Bayer, Ecovative’s CEO, said: “Our AirMycelium platform enables us to grow high-performance products that meet real market needs, from delicious whole-cut proteins to next-generation materials for fashion and wellness". “This investment accelerates our ability to scale these technologies globally while revitalising existing agricultural infrastructure and creating high-value, meaningful products consumers actually want." Top image: © MyForest Foods

Milk alternatives specialist Califia Farms has launched a brand-new fruity beverage line, Creamy Refreshers, in the US. The Creamy Refreshers drinks blend coconut cream with real fruit juice, aiming to bring nostalgic ‘vacation-inspired’ flavours to consumers. They are designed to be enjoyed over ice, available in four flavours: Strawberry Crème, Key Lime Colada, Piña Colada and Orange Crème. The products contain 8-10g of sugar per serving and are free from soya and gluten. They aim to provide a reduced-sugar alternative to popular fruit juices. The launch builds on research showing that the US juice market is expected to reach $3.35bn this year, with nearly two-thirds of consumers drinking juice weekly. Suzanne Ginestro, CMO at Califia Farms, said: “Over the last 15 years, Califia Farms has loved experimenting with the endless possibilities of plants. Creamy Refreshers is a perfect example of how that innovation unlocked something new, delicious and fresh. Today's consumer embraces mindful indulgences and we're proud to bring a new little sweet treat to retail shelves.” The drinks first debuted at the Expo West trade show and are now available across the US at Albertsons, Target and Kroger stores with an MSRP of $5.99 per 1.4-litre bottle.

UK non-profit vegan advocacy organisation The Vegan Society has announced the appointment of Libby Peppiatt as its new chief executive officer, effective from 14 May 2025. Peppiatt will replace interim CEO Abbey Mann, who has been in the role temporarily following the departure of former chief executive Steve Hamon in September 2024. She joins the company from her former CEO role at mental health charity Restore, bringing experience in scaling national behaviour change campaigns, workplace wellbeing initiatives, and other mental health programmes and services. Her experience in the charity sector includes senior positions at wellbeing charities Mind and Rethink, and an involvement in the national anti-stigma campaign Time To Change. She has been vegan since 2014 and is committed to making veganism mainstream, with a firm belief in a world ‘where all beings are recognised and respected in their own right’. Commenting on her new appointment, Peppiatt said: “Veganism is a movement for justice, challenging an unjust food system that harms both animals and people. Food justice doesn’t just mean the end of animal exploitation, it also means ensuring that everyone, regardless of background or circumstance, has access to nutritious, ethical and sustainable food, free from exploitation and harm.” She added: “Together, we will build on our legacy, advance our cause, and ensure that veganism continues to thrive as a force for positive change. The future is one where justice for animals, human equity and environmental sustainability go hand in hand, and I am excited to work alongside this incredible community to make it a reality.”

The UK government has invested £1.4m into a new innovation hub, aiming to enable the Food Standards Agency (FSA) to broaden its expertise in new technologies such as precision fermentation. Precision fermentation uses organisms like yeast to produce ingredients such as dairy proteins, like whey and casein, in an animal-free process. This can help bring the familiar flavour and texture of familiar animal-based foods, like meat, eggs and cheese, to plant-based products. While the technology has been used for decades to produce ingredients such as rennet for cheesemaking, its use in alternative protein production still remains fairly new. According to a newly released report by Verified Market Research, the global precision fermentation market was valued at $1.6bn in 2023 and is expected to reach $34.2bn by the end of 2031. A Life Cycle Assessment of French company Verley (previously Bon Vivant)'s precision fermentation milk protein, conducted in collaboration with independent experts from the public research body INRAE, found that it caused 72% fewer emissions, used 81% less water and used 99% less land than cow’s milk. Precision-fermented dairy proteins are not yet available to British consumers, but there is growing interest in the technology in the country, with the Food Standards Agency’s regulatory process currently evaluating several applications. Check out our latest Crunchtime podcast episode, in which we speak to V-Label's Lubo Yotov about the recently launched C-Label, for cell-based foods, and F-Label, for foods made with precision fermentation and other advanced biotech fermentation methods. Listen here! This latest announcement from the UK government is part of its new Regulatory Innovation Office. It will boost the FSA’s ability to carry out risk assessments on precision-fermented products, while providing greater regulatory clarity to start-ups wishing to sell these products in the UK. The government has invested in a network of university research centres focused on advancing precision fermentation and other modern food production technologies, including the Microbial Food Hub, the Cellular Agriculture Manufacturing Hub, and the National Alternative Protein Innovation Centre. Non-profit think tank the Good Food Institute (GFI) Europe welcomed the funding from the Department of Science, Innovation and Technology. The organisation’s senior policy manager, Linus Pardoe, commented: “This announcement shows the government is working to capitalise on the UK’s potential to become a world leader in food innovation, helping entrepreneurs work with scientists to bring products to market in a way that upholds our gold standard safety regulations.” He added: “Focusing on precision fermentation – a hugely promising way to reduce the climate impact of many foods – is a particularly welcome move, and investing in the FSA’s risk assessment capacity is a positive step towards modernising the regulatory pathway to deliver benefits to the public and innovators.” This recent funding is separate from the FSA’s regulatory sandbox for cultivated meat, announced at the end of last year, which will enable regulators to work alongside companies, academics and organisations including GFI Europe, to expand their knowledge about cultivated meat. Top image: © Verley

Goodmills Innovation, a clean label ingredients provider based in Hamburg, Germany, has developed a new wheat and fava bean protein claimed to offer an ‘amazingly close to meat-like’ texture. The new solution, Vitatex Wheat Fava Flakes SVP Pro, is described as a robust, clean label texturate for products with a pronounced fibre and layer structure, and long-lasting bite. The co-texturisation of wheat and fava bean protein promotes amino acid cross-linking, which can enable the creation of realistic meat-like alternatives to products such as pulled meat, barbecue skewers or sliced meat. The fava bean compensates for the low levels of lysine in the wheat component, ensuring an optomised amino acid profile, while the wheat content ensures better availability of methionine. Antje Dittrich, application manager for plant-based at Goodmills Innovation, explained: “While limited cross-linking occurs when proteins are individually textured and then blended, the co-extrusion process incites strong cross-linking activity that results in a stable, cohesive structure with distinct layers and a long-lasting bite. This technology allows us to achieve a meat-like structure, which is ideal for products where bite and mouthfeel are key to enjoyment.” The coarse granulation of the Vitatex Wheat Fava Flakes SVP Pro allows for easy handling and further processing after a short soaking time. Additionally, the flakes have a high water absorption capacity (up to 1.9 times water absorption) and remain stable under mechanical stress. According to Goodmills, they resist shearing forces during the production process and retain a fibrous structure even after frying, boiling, cooking in convection ovens, defrosting or deep frying. The solution also retains its structure during pasteurisation and sterilization processes. The light texture is designed for easy colouring if required, and absorbs flavours well while also offering fewer off-notes than with pea protein-based products, Goodmills added. The solution is non-GMO and sourced from EU-certified raw materials, leveraging the benefits of regionally grown and sustainably sourced European fava beans.

Hello, and welcome to the eighth episode of FoodBev Media's Crunchtime  podcast series! In this episode, we're exploring the impact of the C-Label, for cell-cultivated foods, and the F-Label, for foods made with precision fermentation and other advanced biotech fermentation methods, on the food and beverage industry. These new labels have been introduced by V-Label, the globally recognised certification for vegan and vegetarian products, in recognition of the rapidly advancing food-tech landscape and the complexities these advancements bring to the forefront when it comes to labelling foods and beverages. FoodBev Media's deputy editor and editor of The Plant Base, Melissa Bradshaw, joins head of V-Label Switzerland, Lubo Yotov, to discuss the significance of the new labels and how they will serve to improve transparency and consumer trust across the food-tech sector. Enjoy the episode!