Miyoko Schinner, the founder of US plant-based dairy brand Miyoko’s Creamery, said she has been unsuccessful in taking back ownership of the company after it was put up for sale last month. Schinner founded the start-up, which produces vegan artisan cheese and butter products, in California in 2014. In 2022, she was removed from the company and her role as CEO, and a legal dispute was initiated in which the company’s leadership team accused Schinner of stealing confidential information. The lawsuit was settled in May 2023, with Schinner and the company wishing each other well and parting ways. Last week, AgFunderNews reported that Miyoko’s Creamery had entered an Assignment for the Benefit of Creditors (ABC) process due to entering insolvency after it was ‘unable to pay its debts in full’. Schinner publicly announced her intention to bid for ownership of the business again, and shared a GoFundMe crowdfunding campaign on LinkedIn to help support her with the cost of the transaction. Though she raised over $103,000, Schinner revealed this morning (11 November 2025) that she was unsuccessful. In a LinkedIn post, she wrote: “The company that bears my name went to someone else with a higher bid. While they may have deeper pockets, I may have deeper connections with the community. At the end of the day, I'd rather take that to my grave than a pile of money.” Schinner said that she has now begun initiating the refund process with GoFundMe, returning funds to the over 1600 people who donated via the crowdfunding site. In another LinkedIn post shared yesterday, she said the liquidator has a fiduciary responsibility to accept the highest bid, adding: “48 hours wasn't enough to solidify deals, figure out the structure of a new entity, and make sure that the funds would not be a simple spin on a roulette wheel”. “I would like to add that had the company approached me at the outset and offered to sell it back to me, this might have been a different story. Instead, I found out about the auction through word of mouth, through the public sphere.” So far, the winning bidder has not been identified or issued a public statement. According to AgFunderNews’ report, Resolution Financial Advisors handled the ABC process. However, the company has not yet released a statement or responded to FoodBev Media’s enquiries.

Beyond Meat has reported its financial results for the third quarter ended 27 September 2025, reporting a 13.3% decrease in net revenues year-over-year. Net revenues for Q3 were $70.2 million, and gross profit was $7.2 million – down from $14.3 million in the year-ago period. Gross profit and gross margin – 10.3%, compared to 17.7% year-on-year – included $1.7 million in expenses related to the suspension of the company’s operations in China. Loss from operations was $112.3 million, compared to loss from operations of $30.9 million in the year-ago period. This included $77.4 million in non-cash impairment charges related to certain long-lived assets. It also included $700,000 in incremental legal and other fees associated with arbitration proceedings related to a previously-disclosed contractual dispute with a former co-manufacturer, and $600,000 in costs related to a partial lease termination of a portion of its headquarters in El Segundo, California, US. Net loss for the quarter was $110.7 million, or $1.44 per common share, compared to net loss of $26.6 million ($0.41 per common share) in the year-ago period. Due to continued market uncertainty, Beyond has limited its revised 2025 outlook, now projecting net revenues in the range of $60 million to $64 million for Q4. Ethan Brown, president and CEO of Beyond Meat, said the company is taking “strong” measures to accelerate its path to sustainable operations. These include pursuing “further and sizeable” cost reductions, gross margin expansion investments and targeted strategic growth initiatives. The company has already been implementing measures targeted at optimising its operations for cost efficiency in recent years. In February, coinciding with the posting of its fourth quarter 2024 results, the alt-meat maker revealed plans to suspend its operations in China and cut 64 jobs . Additionally, the company reduced its North America workforce by around 44 employees later in the year. In September, Beyond announced an exchange offer for its 0% convertible senior notes due 2027. The offer enables holders to swap them for 7% convertible notes due 2030, alongside common stock shares, in an effort to eliminate over $800 million of debt. Brown commented: “As we approach the end of 2025, we’ve achieved three important building blocks for our broader transformation efforts. These are significantly reducing our overall leverage in connection with the previously announced exchange of substantially all of our 2027 convertible notes; meaningfully extending our debt maturity; and finally, adding substantial liquidity to our balance sheet.” He added that while category headwinds and an accompanying softer top-line “continue to weigh on and reverberate throughout our current performance,” the company will be closing 2025 with “important transformation spadework underway, and genuine optimism and excitement” for Beyond’s future.

Maia Farms, a Canadian start-up developing fungi-based food ingredients, has partnered with Greater Vancouver Food Bank (GVFB) aiming to address food insecurity and advance sustainable nutrition. The partnership introduces Maia Farms’ Maia Shred – a textured oyster mushroom and pea-based protein – to the GVFB’s network. The ingredient is high in fibre and protein, and is free from common allergens. This initiative supports GVFB’s mission of providing healthy and culturally inclusive foods to the communities it serves. The food bank supported over 212,000 client visits, distributed 4.5 million pounds of food to 195 community agencies, and maintained 83% of all food distributed as fresh and perishable in the first quarter of FY2026. Nearly 32% of GVFB clients are children and 18% are seniors, underscoring the need for accessible and nutrient-dense foods across generations. Gavin Schneider, CEO of Maia Farms, said: “We are deeply grateful to be working on this important collaboration with the Greater Vancouver Food Bank. We have a shared mission to improve livelihoods by delivering nutrient rich food to our community.” “This initiative is the first chapter of Maia’s Nourish Life campaign, which we are growing nationwide. Mushroom mycelium is the connective fabric that will build a strong network.” Maia Farms uses a liquid fermentation process to create high-performance food ingredients from oyster mushrooms. Its clean label portfolio includes textured protein blends, powders and fresh formats.

The Singapore Food Agency, under the second phase of its Singapore Food Story R&D programme, has awarded SGD 42 million (approx. $32.3 million) to 11 alt-protein and food-tech projects. The projects were selected through two grant calls: Second Future Foods Grant Call, focusing on seeking innovative solutions to strengthen the nutrition and functionality of alternative proteins; and Food Safety Grant Call, supporting the development of non-animal New Approach Methodologies (NAMs) for toxicological evaluation of food innovations. Additional funding has also been awarded to the Centre for Precision Fermentation and Sustainability (PreFerS) to translate research outputs into market-ready solutions. PreFerS is a research facility in Singapore, established by the University of Illinois Urbana-Champaign and Singapore’s National Research Foundation. This project aims to accelerate efficient and sustainable production of high-value ingredients like healthy lipids and functional proteins. Among the projects to receive funding under the Future Foods Grant is a National University of Singapore (NUS)-led initiative to enhance the flavour, nutritional and functional properties of microalgae biomass for food applications. Meanwhile, as part of the Food Safety Grant, a collaborative project from NUS, Umami Bioworks, Meatiply, Sciex, ID Labs and AIM Biotech has been awarded funding to support its work in developing a neurotoxicity assessment platform for evaluation of food safety risks posed by contaminants from cell-based and fermentation-derived foods. Other projects to receive support span various research areas including allergenicity and immunotoxicity of precision fermentation proteins, and a toxicokinetic and safety platform for the evaluation of small-molecule additives in cultivated meat. Ngin Hoon Tong, senior director of Science and Technology division of Singapore Food Agency, said: “As we continue to navigate an increasingly complex global food landscape, sustained R&D investment in novel foods [remains] an important strategy“. “These awarded projects represent the next wave of breakthrough technologies that will enhance our food resilience and position Singapore as a leader in sustainable food innovation.”

US start-up Meati Foods, a producer of mycelium-based meat alternative products, has been acquired by Yasir Abdul, CEO of tech company InvenTel. Meati Foods, founded in Colorado in 2017, is known for its clean label, whole-cut-style meat substitutes made from fungi via fermentation. The company made headlines earlier this year following an unexpected financial crisis, which saw Meati forced to give notice of mass layoffs to its 150 employees . A sudden cash sweep by the company’s lender in February reportedly left the team scrambling for capital, ultimately unable to recover. In May, the company was reported to be preparing for a distress sale valued at just $4 million – despite having raised over $450 million in funding and a previous valuation of $650 million following a $150 million Series C investment round in 2022. Now, tech leader Abdul has announced the acquisition of Meati Foods, and has now re-established it as a refreshed business named Meati Holdings. As the president of Meati Holdings, Abdul said he saw the opportunity to revive the brand and make it a ‘leader in the clean food space’. He commented: “Our initial goal is to stabilise operations – as the Thornton, Colorado facility, where Meati products are made, is currently unprofitable and unsustainable”. Abdul added: “Unfortunately. when start-ups and founders build a brand, they have tunnel vision. Often, they do not understand the numbers, the revenue or the gross profit. Meati is now poised for growth.” He has revealed plans to explore other options for Meati, including a direct-to-consumer business model. Abdul said the goal is to grow the company’s operational value and leverage his existing retail relationships, made through his experience heading up InvenTel, to expand Meati’s distribution.

Miyoko Schinner, the founder of US plant-based cheese brand Miyoko’s Creamery, has launched a crowdfunding campaign seeking support to help her buy back ownership of the business. Schinner founded Miyoko’s Creamery in 2014. The company, headquartered in California, US, produces artisan cultured vegan cheese and cream products. In 2022, Schinner was removed from her role as CEO of the business and a legal dispute was initiated. The company filed a lawsuit against her in February 2023, accusing her of stealing confidential information and trade secrets. The dispute was settled in May 2023, with Schinner and the company sharing a joint statement on LinkedIn confirming all legal disputes had been dropped and that all legal claims made against each other were withdrawn. They shared that they “wished each other well” as they parted ways. Now, developments this week have seen Schinner announcing her intention to bid for ownership of the company again on LinkedIn, with a GoFundMe page launched to help support her with the costs of the potential transaction. Media outlet AgFunderNews reported on 5 November 2025 that Miyoko’s Creamery – now run by current CEO Stuart Kronauge – had entered an Assignment for the Benefit of Creditors (ABC) process due to entering insolvency after it was “unable to pay its debts in full”. Resolution Financial Advisors are reportedly handling the ABC process, which involves the company transferring its assets to an assignee who will then handle the sale. The firm has not yet responded to FoodBev Media’s request for comment. According to AgFunderNews, Schinner spoke to its reporters directly about her turnaround plans for the brand. She told them: “I’m putting together a team of people to make a bid as I believe I am the best person to be the face of the brand. I’ve got some values-aligned people with whom I am talking right now, and we’re hoping to put something together very, very quickly.” Schinner also told AgFunderNews that she is speaking to some manufacturing partners currently, but no longer wishes to be CEO or run operations – instead, she has a “values-aligned” CEO in mind. She added that she would like to be “impactful” in terms of product development.

US plant-based food brand Barvecue has unveiled what it claims is a market-first innovation: a seasoned rotisserie chicken-style product. The frozen product is crafted to deliver the flavour and texture of traditional rotisserie chicken, pre-seasoned and ready to heat and eat. It is made using a clean label recipe based on Barvecue’s protein blend of whole soybean and sweet potato. Its other ingredients are organic apple cider vinegar, expeller-pressed canola oil, water and spices. The shredded meat-style product is designed for versatility, suitable for serving in salads, wraps or as a centre-of-plate protein option, aiming to deliver a convenient solution for health-conscious consumers. It offers 130kcal and 10g of protein per serving, low sodium, and no GMOs or cholesterol. Lee Cooper. CEO of Barvecue, said: “As demand continues to grow for healthy, simple and convenient meal options, we're excited to bring a delicious plant-based chicken to the market that elevates nutrition and doesn't sacrifice flavour or texture”. “Rotisserie Seasoned Chicken is a step forward in our mission to offer plant-based proteins that appeal to everyone at the table.” The product is now available next to Barvecue’s Pulled BVQ and Carnitas, in the frozen aisle at Harris Teeter stores across the Southeast.

Though the plant-based food and beverage industry has faced significant challenges in recent years, it still continues to expand globally, with the US market leading the way, according to recent Future Market Insights data. The firm’s report projects the market’s value to triple by 2035, driven by food-tech innovation and increasing interest in sustainability and health. Despite declining meat alternative sales in some regions, the alt-meat category is still leading the wider plant-based sector, accounting for 47.8% of the market in 2025. This year has seen a clear shift toward veg-forward innovation and greater plant diversity. Innova Market Insights found that ‘naturalness’ ranked as the second most desired benefit after health when consumers were asked about what they look for in plant-based products. Meanwhile, the proportion of consumers citing artificiality as a barrier to purchase rose between 2024 and 2025, making it the third most significant barrier for the category after price and taste, according to the firm’s ‘Rethinking Plants’ global trend report this year. Manufacturers are responding by innovating with recognisable, more ‘natural’ ingredients and simplifying product formulations with the goal of enticing label-conscious shoppers. Protein diversity is also reshaping innovation across the category. Innova and Future Market Insights both identified pea protein as the top plant protein used in plant-based F&B products in 2025. Soya protein and wheat protein also remain popular choices, while emerging proteins rising in popularity include fava, flaxseed, lentil and sunflower. New product launches across multiple categories are also emphasising whole food ingredients and a more veg-led approach. This includes products like vegetable spreads in Europe and nut blends – particularly hazelnuts and pistachios – in alt-dairy, particularly in Asia. Fermented ingredients, like kimchi, are gaining traction both as stand-alone products and as components in alt-meat and ready meals, reflecting growing consumer interest in gut health. The global plant-based category has seen further consolidation this year, with a number of key mergers and acquisitions hitting the headlines. Notable examples include JBS-owned Vivera’s acquisition of The Vegetarian Butcher from Unilever; Century Pacific’s deal to buy Loma Linda from Atlantic Natural Foods; Danone’s purchase of Kate Farms; Valio’s acquisition of Raisio’s plant protein business; and the sale of plant-based ready meal brand Allplants’ assets and recipe IP in two separate deals – one with Ella Mills’ Plants business, and one with recipe kit start-up Grubby, following Allplants entering administration. With a handful of other plant-based brands entering administration this year, industry headwinds are continuing to impact businesses, and we are likely to see further consolidation into 2026. Even so, advances in food-tech are helping manufacturers meet consumer needs more effectively, offering optimism for the next phase of plant-based growth. What are the experts saying? Leonardo Nunes Ricucci, investment associate, ProVeg Incubator The current state of the plant-based F&B market is one of uncertainty. We are seeing a reduction in deal flow and investment activity for new start-ups, while more established ‘consolidated’ companies remain relatively stable. However, the industry has not seen major new developments or breakthroughs recently. Consumer behaviour has also shifted slightly away from plant-based in the short term, even though medium- to long-term forecasts still suggest significant growth opportunities. It is a challenging period for companies in the alternative protein sector. Those that can withstand these pressures and adapt will be best positioned to reap the rewards as the market continues its gradual shift toward a more plant-based food system. Plant-based meat remains steady, mycoprotein is showing promise, and fermentation-based solutions are on track for meaningful growth and innovation in the coming years. Mike and Joe Hill, co-founders, One Planet Pizza Despite many recent references to the stagnation of the plant-based sector, it is still expanding, fuelled by increasing demand for healthier, sustainable and ethical alternatives. Alt-milks is an example of a strong and growing category. Brands like Oatly, Alpro and Minor Figures dominate in the UK, with over 50% of dairy alternative sales. Meat alternatives – driven by brands like Beyond Meat, Quorn and Vivera – are also still gaining traction, and we are still seeing broader adoption across supermarkets and restaurants. We have seen rationalisation in supermarkets with less space given to fewer brands and products – but this should be seen as a natural maturing of the market, with products that score highly on taste and health pushing out less popular competitors. In particular, health-first brands like Better Nature, Tiba Tempeh, the Tofoo Co and Bold Bean are all continuing to perform strongly, enjoying YoY growth and new major listings. An example of a less successful sub-category would perhaps be plant-based cheeses, which still face taste and texture challenges, contributing to slower growth of around 3-5%. Current trends focus on sustainability, health benefits and innovation, including cleaner ingredient decks and allergen-free options. The main challenges brands face include relatively high production costs, consumer scepticism around taste (perhaps contributed to by early adopters having bad taste experiences of some products), and shorter shelf lives for some products. Nevertheless, opportunities lie in developing convenient, premium and clean label products expanding into convenience stores and tapping into international fast-growing markets such as the Middle East and Southeast Asia. Aysegul Ozcan, marketing director for meat and dairy alternatives, Cargill Europe No longer confined to vegetarians or vegans, plant-based products are gaining appeal among a broader consumer audience. In fact, 62% of shoppers are extremely interested or interested in plant based protein in EMEA, according to HealthFocus International. There is also a clear age dimension with younger adults more likely to be eschewing animal-based foods, meaning the trend will remain alive for years to come. Product growth is coming from a mainstream desire to weave more plant-based items into the weekly menu, moving the category from niche to norm. Today’s core consumers are flexitarians – shoppers who still eat meat but are consciously cutting back. The movement is growing, with 31.7% of consumers now identifying as flexitarian, up 3.6% since 2022, according to FMCG Gurus’ 2025 survey. Health, sustainability and animal welfare remain the key drivers. We are still at the beginning of what the alternative protein category can deliver and see huge opportunities for development here. The industry is exploring many technologies to improve the eating experience in terms of product taste and texture. Niko Vuorenmaa, CEO, Oddlygood Group The key question for the plant-based drinks category is how do we reignite growth? It’s true that the category has plateaued. In 2025, branded plant-based drinks sales dipped by 0.8% and growth has been largely static. But the real story is more nuanced – and more optimistic. Our recent Plant-based Glass Ceiling Report shows that the appetite is there. In fact, over half (53%) of lapsed users say they’d consider returning to the category, while more than 60% still feel positively about plant-based. Clearer health communication plays a key role for lapsed and low users. Clear and accredited health information on pack was named as the top factor that would boost consumption for low users (33%) and lapsed users (28%). For non-users, the challenge is perception. The number one motivator is taste (22%), and it will take bold, collective marketing and communications to shift long-standing views. It is the hardest but most transformational audience to reach. The picture is similar in plant-based yogurts and desserts, and barriers here go beyond taste and health into quality where 22% of lapsed users say they feel they’re paying more for an inferior product. The unlock will be proving taste and quality without compromise, while highlighting the health benefits. One of the biggest growth opportunities for plant-based dairy lies with the many consumers who don’t yet choose them and those who have recently lapsed. There is a large pool of consumers that are open to engaging with plant-based – the challenge for us as an industry is giving them reasons to do so, consistently. Edwin Bark, senior vice president EMEA, Redefine Meat Across the UK plant-based category, we’re seeing a classic period of consolidation. Some sub-categories are stable or growing, others are correcting, but the lesson is simple: quality, innovation and distribution win in the end. Oat and other plant-based milks remain a success story and continue to hold meaningful penetration. This is led by brands that add to the category and raise the bar in product quality. It’s great to see other plant-based sub-categories in growth; it all contributes to changing perceptions around plant-based foods in general. By contrast, many basic, value-focused and undifferentiated plant-based meat products are now seeing declining volumes. These products offer little to distinguish themselves on taste or quality, and often rely on deep discounting rather than building brand loyalty. As shoppers tighten spending and retailers rationalise ranges, these commoditised SKUs are being delisted, while premium, higher-quality ranges are proving more resilient and continuing to grow share. Periods of consolidation separate the copycats from category builders. While headline numbers show an overall correction, the underlying opportunity remains: millions of households already buy plant-based products and many more are open to switching, but only if the experience is compelling. Rachel Dreskin, CEO, Plant-Based Foods Association The plant-based foods industry is in an exciting period of evolution, ready to meet the most pressing priorities for today’s consumers: health, value, sustainability and innovation. Our recent consumer insights work with 84.51° shows that nine out of ten plant based shoppers intend to maintain or increase their consumption, signalling strong long-term demand. Categories like plant-based milk continue to perform well, while newer areas such as protein powders, ready-to-drink beverages and seafood alternatives are gaining momentum. At the same time, traditional staples like tofu and tempeh are experiencing renewed growth across both retail and foodservice. One of the biggest trends we’re seeing is the shift from a focus on ‘alternatives’ toward a broader plant-forward movement. Consumers are increasingly drawn to ingredients like mushrooms, peas, fava beans and mung beans – not just for their functionality, but for the unique flavours and culinary experiences they bring. This evolution is helping expand the industry well beyond burgers and cheese slices into whole-food options, global cuisines and convenient, nutrient-dense meals. Opportunities to meet today’s consumers and the ever-growing new consumers remain, particularly around clean labels, taste and texture, and the interest in greater variety. By leaning into innovation, cultural relevance and bold flavour, while tying in shoppers’ health and sustainability priorities, plant-based foods will continue to drive adoption and deliver on consumers’ growing expectations. David and Stephen Flynn, co-founders, The Happy Pear Alt-milks continue to thrive – they’ve firmly moved into the mainstream, with oat still leading the pack thanks to taste and versatility. Ready-to-eat plant-based meals, dips and snacking options are also strong as consumers look for healthy convenience. Plant-based meat is facing headwinds. Consumers are increasingly wary of ultra-processed foods, and some of the early excitement has worn off. While there’s still a place for meat alternatives, there’s a clear shift back toward ‘real food’ in the plant based diet – beans, legumes, veg – just made convenient and tasty. With the cost-of-living crisis, plant-based products need to deliver real value. There’s also a growing perception of over-processing. Consumers are confused – they want healthy, but also convenient, and they don’t always trust long ingredient lists. There also needs to be more education: many still think eating plant-based is restrictive or boring – our job is to show how fun, tasty and varied it can be. The sweet spot is in everyday, affordable staples – foods that make it easy for families to eat more veg without the fuss. Think soups, dips, sauces and meal bases that are versatile, delicious and nutrient-dense. There’s also huge potential in connecting food to lifestyle and helping people not just buy plant-based, but live it joyfully through recipes, education and community.

British plant-based syrups brand Sweet Freedom has launched what it calls its ‘boldest creation yet’ – Mystery Syrup, a pink syrup with a mystery flavour. Though the ‘top secret’ flavour has not been named due to trademark laws, the brand’s managing director, Nadine Maggi, said consumers will “know exactly what it is” as soon as they taste it. “Let’s just say it’s fruity, fun, and has a bit of a cult following already,” she added. Consumers are invited to submit their flavour guesses on the company’s website, where the sauce will be available exclusively, for the chance to win a prize. According to Sweet Freedom’s website, the sauce is ‘loved by toddlers and grown-ups… who sometimes pretend they’re buying it for the kids’. This has led to speculation that the syrup is inspired by Calpol, a widely used UK children and toddler’s medicine brand designed for pain and fever relief, available in liquid form with a well-known strawberry flavour. It wouldn’t be the first food and beverage item to be inspired by the nostalgic medicine product – earlier this year, Leeds-based bakery Get Baked released a limited-edition cookies product with a strawberry glaze and powdered sugar, playfully named ‘Cease and Desist’ Cookies in response to the legal issues associated with using Calpol’s brand name to market the product. Other flavour guesses from consumers on the brand’s Facebook page included Premier Foods’ Angel Delight and Marks & Spencer’s Percy Pigs. The Mystery Syrup is made from apples and carob, containing no refined sugar or artificial sweeteners. It contains 13 calories per teaspoon and can be used across versatile applications, including in beverages, drizzled over breakfast and desserts, stirred into yogurts and smoothie bowls, or used in home baking.

Made Uncommon, the parent company behind Coco Chocolatier, Up-Up and Otherly Oatm*lk, has announced the acquisition of three ethical chocolate brands: Seed & Bean, Love Cocoa and H!p. The acquisitions will double the company’s market share and position it as a powerhouse in the premium, sustainable chocolate sector. Founder of Coco Chocolatier and CEO of Made Uncommon, Calum Haggerty, said: “This isn’t about consolidation, it’s about curation. We’re assembling the most exciting brands in chocolate and gifting, giving each one the platform and creative freedom to thrive, while building a group that is far greater than the sum of its parts.” The integration of Love Cocoa and its plant-based sister brand H!p Chocolate, both founded by James Cadbury, alongside Seed & Bean, marks a key milestone in Made Uncommon’s growth strategy.   “By supporting chocolate crafted closer to its source, we’re shortening the supply chain, improving transparency and ensuring that more benefit stays within cocoa-growing communities,” Haggerty added. With a portfolio that now includes seven brands, Made Uncommon is well-positioned to expand its domestic and international presence from its base near Edinburgh. The sum of the three acquisitions was not disclosed. Top image: © H!p

Angel Yeast has inaugurated its new, automated yeast protein production line at the Baiyang Biotechnology Park in Yichang, Hubei, China. The facility has an annual production capacity of 11,000 tons of high-purity yeast protein, with a protein content exceeding 80%, and capacity has the potential to expand in the future. Angel Yeast – which is headquartered in China, with 33 facilities in total across the globe – said the milestone marks a key step in meeting growing demand for sustainable protein worldwide. It highlighted the growing priority of protein innovation across the food sector, with leading companies integrating multi-functional protein solutions into their product portfolios. Angel Yeast’s protein is produced using advanced bio-fermentation technology. The new production line integrates modern control technologies, enabling full-process automation through fermentation, autolysis, separation and drying. It provides an end-to-end production system encompassing raw materials, packaging and warehousing. The entire manufacturing process takes place in controlled fermentation tanks, making it independent of climate, season or location. This enables efficient year-round production. The company’s yeast protein product, AngeoPro, received FoodBev Media’s ‘Best Ingredient Innovation’ award in the 2025 World Food Innovation Awards. It is described as a versatile solution that is rich in complete amino acids and dietary fibre, with a clean taste profile that is free from off notes and enables direct consumption or blending with plant proteins like soya. It can also be blended with whey for hybrid applications. Li Ku, general manager of Angel Yeast’s Protein Nutrition and Flavoring Technology Center, said: “As global priorities continue to shift toward health, nutrition and sustainability, we see unprecedented market potential for yeast protein”. “We will continue to accelerate production expansion to deliver more innovative, high-quality and dependable yeast protein solutions to customers and consumers worldwide and help drive a more sustainable future for the global food industry.”

Indian food brand Aagrah Foods has expanded its range of premium cooking sauces with a vegan-friendly Butter Chicken Tarka Paste. The paste combines a smooth, creamy tomato base with a balance of aromatic spices and subtle sweetness. Unlike a finished curry sauce, which offers a heat-and-serve solution, a tarka pasta provides the foundation for a convenient, freshly cooked dish while enabling consumers to engage more in the cooking process. Aagrah’s latest offering is made with slow-cooked onions, tomato, garlic, ginger and its signature bled of spices, giving home cooks the flexibility to customise dishes without the complexity of cooking from scratch. The brand said the product is ideal for consumers seeking authentic, restaurant-quality dishes that can be prepared at home within minutes. Though Butter Chicken is traditionally made with meat and dairy, the fully plant-based paste also caters to consumers seeking to make vegetarian and vegan alternatives to the dish by substituting chicken for a plant-based chicken alternative or tofu, and using plant-based dairy alternatives. The launch comes as the UK ambient cooking sauce category continues to grow, now valued at over £1 billion and driven by rising interest in world cuisine and premium at-home dining. Aagrah Foods was founded by family-owned Yorkshire-based Aagrah Restaurant Group, established in 1977. Beyond its sauces, the brand offers a broad range of Indian products including chutneys, spice blends and marinades, and breads and snacks such as naans, popadoms and an onion bhaji mix. Shezad Aslam, managing director of Aagrah Foods, said: “Butter Chicken has long been a crowd pleaser in our restaurants, and we wanted to make that same flavour experience available for consumers at home”. “Our new tarka paste is rich, indulgent and true to our Northern Indian roots.  We’re continuing to see a strong appetite for people wanting to cook authentically at home using  premium-quality ingredients that offer both convenience and credibility, and this new addition to our ever-expanding range meets that demand perfectly.” The new Butter Chicken Tarka Paste is available across the UK grocery, speciality and convenience channels for £3.76 per 270g jar.