Solar Foods has unveiled a new application for its microbial protein Solein, using it as a replacement for egg yolk in mayonnaise production. The company has filed a patent for the innovation, which it says could deliver cost, efficiency and sustainability advantages to the food industry. Traditionally, mayonnaise is made by emulsifying oil with egg yolk. Solar Foods claims that replacing egg yolk powder with Solein yields around three times more mayonnaise from the same amount of raw material, while maintaining the same creamy texture and taste. This, the company says, could give food manufacturers a direct cost advantage and reduce reliance on volatile egg markets. Troels Nørgaard, chief commercial and product officer at Solar Foods, said: “The world is getting increasingly unpredictable, and the search for stability has never been greater. The food industry is looking for ingredients with stable supply, quality, and steady prices, and the demand for sustainability is growing rapidly." "For example, egg yolk powder prices have fluctuated wildly in recent years. With Solein, companies can lock in multi-year agreements at a fixed price, having more control and de-risking from sudden spikes and market disruptions from disease outbreaks and climate conditions to geopolitical upheavals." Produced through fermentation, Solein is independent of farming cycles and can be manufactured year-round. Solar Foods’ first commercial facility, Factory 01, has a capacity of 160 tons annually, equivalent to about 450 kg per day—an output the company says would otherwise require 50,000 hens to match in egg protein. Beyond its emulsifying properties, Solein is marketed as a highly versatile protein source. It is around 80% protein, contains vitamin B12 and iron and is gluten-free, cholesterol-free, halal and kosher-certified. Solar Foods sees potential applications not only in condiments, but also in categories such as dairy alternatives, baked goods, protein drinks, ice cream and soups. The global mayonnaise market is forecast to reach nearly $13 billion by 2025, with demand for animal-free alternatives expected to rise. Solar Foods positions Solein as a climate-friendly option, requiring only a fraction of the land, water and emissions of traditional proteins. Nørgaard added: “Solein excels as an ingredient in different health and performance nutrition products, but beyond that, we see Solein playing a pivotal role in transforming global food systems. When we talk about feeding 10 billion people, Solein’s unmatched value becomes a key advantage in all imaginable food categories – Solein’s journey is just beginning."

Next-generation plant milks are going all out to meet demands for better nutrition, barista-quality foaming capabilities and sustainably sourced ingredients. In this milk alternatives market update, The Plant Base gives an overview of how this dynamic category – a frontrunner in the broader plant-based food and beverage sector – is steaming ahead in its quest to transform the modern latté. Plant-based milk alternatives surged into the mainstream in 2019, with brands like Oatly and Alpro taking centre stage as oat milk soared in popularity in retail and foodservice. According to recent data published by Future Market Insights, the global milk alternatives market is estimated to be worth over $32 billion in 2025, projected to reach $80.67 billion by 2035.Plant-based milk is expected to hold the largest share of the broader alt-dairy market this year. While oat and almond still lead the pack, alt-milk has vastly diversified since the early days of its success. Ingredients like pea and fava bean have gained momentum as new base options, while blends of different plant proteins are increasingly common. As nutrition-savvy consumers grow more aware of the need to combine plant sources for a complete amino acid profile, manufacturers are responding with smarter, more balanced formulations. Despite its success, the category has faced several hurdles. Challenges around taste and texture have led companies to pour efforts into R&D&I, with much work being done around achieving the same creaminess and stability in hot beverages as traditional dairy milk varieties. The use of higher quality, sustainably sourced ingredients has also been a critical consideration as demands around transparency rise – both with regards to things like additives and clean labelling, and responsible sourcing. And with so many new variants hitting the shelves, it has become increasingly difficult for brands to capture market share and stand out from their competitors. UK-based pea and oat milk specialist Mighty Drinks, which entered administration earlier this summer, was one such casualty. The company cited its failure to raise sufficient funding as one of the reasons behind its downfall – a reflection of the difficulties plant-based brands now face in the post-pandemic investment landscape. Yet, encouragingly, optimism remains high among alt-milk makers about the segment’s future. In the foodservice industry, where plant milk is now a regular feature on café menus, it is clear to see how far the sector has come. Many chains, such as Starbucks, have removed their additional surcharge for choosing a dairy-free milk option, underscoring alt-milk’s acceptance into the mainstream. Newcomers are still hitting the market, with smaller brands determined to stand up against the giants of the category. Meanwhile, more established players continue to expand their portfolios, addressing shifting preferences and reformulating to enhance previous offerings that no longer fulfill consumer needs. Ingredient innovation Beyond oat, almond and soya, a plethora of unique ingredients not traditionally associated with alt-milk are coming to stake their claim of the shelves. Seeds are becoming a more popular choice this year. In March, chia seed specialist Benexia – which supplies ingredients as well as end products – unveiled a chia seed milk under its Seeds of Wellness brand in the US. The innovation, said to be the first of its kind, is made from whole chia seeds, which lend a nutty flavour and good source of protein. Sandra Gillot, CEO and co-founder of Benexia, explained that the company’s work exclusively in chia seed innovation for two decades helped lay the foundations for the launch. “We offer several proprietary ingredients made from only whole chia seeds – like our micro-milled chia fibre and chia protein powders – that deliver both nutrition and functionality,” she told The Plant Base. “We saw a clear opportunity to create something the market was missing – an omega-3-forward, functional plant milk made from one of the most regenerative crops on the planet, and with ingredients processed without any chemicals or solvents.” The drink contains 740mg of plant-based omega-3s and is claimed to offer three times the protein as leading rice milks and four times the fibre found in typical oat or almond drinks. “The magic is in our micro-milling process,” Gillot revealed. “After a cold press to extract the omega-3 rich oil from whole chia seeds, our micro-milling process allows us to turn the rest of the seeds into a smooth, stable and nutrient-intact flour – no solvents, no enzymes, no shortcuts.” MILKish, a brand based in California, US, has also turned to seeds to develop a ‘world-first’ innovation in the category: watermelon seed milk. The drink is designed for versatility, suitable for use in coffee, cereal and beyond while providing a healthy and nutritious option. Watermelon seeds pack more protein than almonds, and are also rich in antioxidants and minerals. MILKish’s founder, Guilherme Maia Silva, said: “As awareness grows around the environmental impact of almonds and the high glycaemic index of oat milk due to processing – often compounded by added sugars – consumers are becoming more curious about alternative options”. “MILKish is here to provide an outlet for those consumers, to integrate a superfood into their diet without compromising on flavour, texture or functionality.” Ingredients provider Burcon offers a range of alternative ingredients beyond traditional alt-milk staples, aiming to deliver on evolving consumer expectations as the category matures. The company has recently developed a new sunflower seed protein, Solatein, that can enhance the protein content of plant-based milks while offering a non-GMO and hypoallergenic option. In addition to seeds, more variety is being seen among nuts and pulses in today’s plant-based milk alternatives. Swedish brand Sproud crafts its drinks using yellow split peas, offering zero-sugar and barista varieties within its line-up. And Pkn, based in the US, has launched a pecan-based milk alternative containing just four ingredients: filtered water, pecan butter, vanilla extract and sea salt. It features subtle flavours of roasted pecans and a buttery taste while responding to clean label demand and supporting brain and heart health – pecans contain the highest level of flavonoids of any tree nut. Full steam ahead Taste and texture have been among the most enduring challenges for plant-based alternatives to navigate, and the milk alternatives segment is no exception to this. In recent years, there has been a surge in barista-style innovations hitting the market, addressing common complaints about plant-based milks – particularly their watery textures and tendency to separate in hot beverages. Rodolfo Garza, global business development manager for milk and plant-based alternatives at DSM-Firmenich, said achieving barista-grade functionality – especially the ability to foam and hold microbubbles while maintaining pH stability in acidic drinks like coffee – has been a major hurdle for plant-based alternatives. “Many plant-based milks tend to curdle or separate, which undermines the consumer experience,” he noted. Sproud is just one of many brands delivering barista options, which are usually formulated to offer a creamier taste and texture, and better foaming capabilities. Oatly’s Barista Edition was introduced back in 2017, and is now its best-selling product. Novonesis – a biotech company formed in 2024 through the merger of Novozymes and Chr. Hansen – launched a new biosolution this year, Vertera Velvet, in recognition of the barista quality demand. Birgitte Borch, head of plant and food at Novonesis, told The Plant Base: “According to our research, most consumers first encounter plant-based drinks through coffee, yet many of these drinks struggle with poor stability when added to coffee”. Vertera Velvet is a protein deamidase, also known as a protein glutaminase. Borch explained that this enzyme offers a precise way to optimise protein functionality by converting protein-bound glutamine into glutamic acid without breaking down the protein. This process increases solubility, leading to better stability, smoother textures and improved emulsification – all without affecting taste. “Specifically, it helps in creating excellent foam in oat drinks and ensures the stability of plant-based drinks in coffee, such as those made from pea protein, soy or blends,” she added. “In addition, it enables higher protein inclusion and a simpler ingredients list, all while remaining affordable.” While barista milks are formulated with coffee in mind, British Glebe Farm Foods’ brand PureOaty recently launched a unique innovation: an oat milk crafted especially for use in tea. The brand noted a ‘distinct lack’ of oat-based alternatives designed for enjoying in the UK’s favourite beverage, with most brands on the market focusing on coffee. Glebe Farm’s research indicates that wider adoption of milk alternatives in tea is often hindered by concerns about altering the tea’s taste and colour, as well as fears of milk separation. Its gluten-free PureOaty recipe aims to address these concerns, ensuring the beverage does not split while delivering a pleasant taste. Finding familiarity For many brands, the goal is to closely emulate traditional dairy. While some consumers choose oat milk and other alternatives for their distinct taste, others – motivated by environmental and animal welfare concerns – may be seeking the familiarity of cow’s milk but with less of the impact. US company Eclipse Foods claims to have created a product that is ‘indistinguishable’ from dairy milk. The shelf-stable product replicates the molecular structure of milk, and is currently available to foodservice partners. Thomas Bowman, CEO and co-founder of Eclipse Foods, enthused: “Eclipse Foods’ Non-Dairy Whole Milk is a milk replacement, not an alternative. It is a category-first solution for the market because it replicates the taste, texture and performance of traditional dairy with unmatched precision.” The team at Eclipse used proteins isolated from plants that mimic the functionalities of dairy proteins like casein and whey. According to Bowman, the viscosity, fat content, perceived sweetness, foaming ability and synergistic buffering effect are “very similar, if not the same or better” than whole milk. “The current iteration uses chickpea protein to replace casein and pea to replace whey,” he explained. “We try to be somewhat plant agnostic. There are sources of these same proteins widely found throughout the plant kingdom; there will be versions of [the product] utilising other plants. This allows us to bolster our supply chain and continue to find more sustainable options to replace dairy.” A recent consumer insight study carried out by DSM-Firmenich revealed that 55% of Europeans agreed the taste of dairy alternatives should be similar to the dairy version of a product. DSM-Firmenich’s Garza explained that these expectations drove the launch of its recently introduced Best in Class Milk flavours and Dynarome DA solutions, designed to deliver a true dairy-like experience in plant-based beverages. “Dynarome DA is a proprietary technology designed to bridge the sensory gap between plant-based and dairy,” he said. “It works in two powerful ways: first, by masking off-notes commonly found in plant protein bases like soy or pea, and second, by restoring the rich, creamy mouthfeel that consumers associate with full-fat dairy.” The solution can help replicate the full-bodied, indulgent texture typically delivered by dairy fat while still reducing calories and fat content. “Once the base is smoothed and neutralised, manufacturers can then layer in Best in Class Milk flavours – a range of natural flavour systems that deliver authentic milky and creamy notes tailored to local consumer preferences,” Garza added. By identifying local consumer preferences, DSM-Firmenich was able to design specific dairy-like profiles and validate them through targeted consumer testing, ensuring they could be optimised across a variety of plant protein bases. Garza described flavour as a key feature of milk alternatives, with consumers “increasingly gravitating toward both nostalgic dairy-like flavours such as vanilla and banana, and novel ones like caramel and mango”. © Eclipse Foods “Our 2025 flavour of the year ‘Milky Maple’ reflects these trends with a comforting blend of flavours proving especially popular in plant-based lattes.” Nutrition first Where once brands leaned heavily on synthetic additives to improve taste and texture, today’s consumers demand simpler labels, fewer artificial ingredients and better nutrition. Brands in the plant-based space have come under increasing scrutiny due to this, prompting a new wave of innovation in the space that champions 'cleaner’ ingredients lists with emphasis on boosting essential nutrients. In 2025, several new milk alternative products have launched minimal processing and short, recognisable ingredient lists. Plenish, for example, introduced a clean label fortified oat milk made simply from oats, water and salt, while Malk Organics expanded its portfolio with a range of new organic milk alternatives made using just four ingredients and no additives. Susan Knight, co-founder and CEO of US plant-based beverage brand Whole Moon, said that while consumers are seeking cleaner labels, they are still moving beyond “watered down” plant milks. “They’re wanting more nutrient-dense options, whether that’s protein, fibre or fats,” she told The Plant Base. “There’s also growing demand for products made with whole ingredients rather than extracts or isolates.” Whole Moon utilises whole and roasted almonds, oats, pistachios, soya beans and coconut meat in its formulation. The company recently launched what it claims is the world’s first coconut milk made using whole coconut meat without creams or oils. “Using the whole coconut meat – not just the cream or oil – allows us to retain the natural fibre, healthy fats and subtle sweetness of the coconut,” Knight explained. “The result is naturally creamy texture and full flavour, without the need for oils, fillers or isolated proteins.” The company does use gellan gum to maintain a consistent texture, Knight noted, as well as a small amount of organic raw cane sugar to “provide subtle sweetness without overwhelming the palate,” and dipotassium phosphate as a stabiliser. “Our Whole Protein blend offers all nine essential amino acids, which is rare in plant-based milks,” she pointed out. “The R&D team was incredibly intentional in balancing taste, nutrition and texture without compromising on our whole-ingredient promise.” Blending protein sources to meet consumer expectations around nutrition is becoming more popular, as Novonesis’ Borch explained. “For example, producers can combine oat and pea protein bases to create a blend that delivers on the taste and texture – offering the familiarity of oat while incorporating higher protein content from the pea protein. In general, blending a grain, such as oats or rice, with a legume, such as soy, pea or faba, achieves a complete amino acid profile and PDCAAS of 1.” In addition to its most recently developed sunflower seed protein, Burcon offers a range of other protein ingredients that can be blended to enhance protein content. “Beverage manufacturers can select from our suite of proteins, all of which have their unique advantages in plant-based milk products,” explained Sarah Medina, lead R&D scientist at Burcon. For example, she highlighted that the company’s pea protein has low sodium and a neutral, off-white colour; its fava protein offers a clean label ingredient with neutral colour and flavour; and its canola protein is highly soluble and nutritionally complete on its own, with a PDCAAS of 1. The company has also launched a high-purity hempseed protein, which can be used to create unique hemp milk products. Novonesis’ Borch noted that fortification with calcium is already common in the sector, and many companies are now exploring further fortification options – such as adding probiotics, fibre and vitamins. Green and clean Sustainability remains a key focus for the alt-milk category – and rightly so. Important considerations for companies in this space include sustainable sourcing of raw ingredients and minimising waste throughout the production process. Danone UK and Ireland announced a multi-million-pound investment earlier this year to bring 100% British oats to its oat drinks, sourcing them directly from local farmers and significantly reducing food miles. This followed a previous £41 million investment into the company’s facility in Kettering, UK, to reduce energy consumption, CO2 and water usage. Elsewhere, Veganz, a plant-based F&B company based in Germany, has developed an innovative 2D-printed plant-based milk sheet concept, designed to provide a more eco-friendly option. The unique leaf-shaped oat sheets can be mixed with water to create a milk alternative drink. According to Veganz, this innovation reduces packaging used by 94% and weight by 85%, compared to a litre equivalent of conventional oat drink in a beverage carton. Similarly focused on minimising waste, Whole Moon champions whole ingredients use, aligning with sustainability goals by utilising the entire plant in its formulations. Benexia and MILKish are also enthusiastic to celebrate the environmental benefits of their hero seed ingredients. MILKish’s Maia Silva said he fell in love with watermelon seeds due to their sustainability attributes. “Being a drought-tolerant fruit, watermelons really stood out to me as incredibly nutritious while requiring a fraction of the water to grow,” he told The Plant Base, noting that they require 99% less water than almonds. And chia grown organically and sustainably is regenerative, helping to improve soil health. Benexia’s Gillot enthused that its regenerative roots make chia an “ideal hero ingredient” for the next generation of plant milk products. Wendy Bazilian, a registered dietician and Benexia’s US nutrition communications and strategy advisor, said: “The sustainability story is a major bonus – grown with regenerative agriculture and with care to ensure the highest quality and highest nutrition in the crop so consumers can benefit.” Speaking about the future of the category, Gillot said she is optimistic that the plant milk aisle is ready for innovation and reinvention, with consumers seeking added value from their dairy-free products more than ever before. “We believe the future belongs to plant milks that do more – nutritionally and environmentally,” she commented. “Chia milk answers that call in a big way by moving from imitation to innovation. It’s not trying to imitate dairy – it’s a new, modern category all on its own.” To retain customers and continue growing in the mainstream, Novonesis’ Borch said technological advancements and ongoing innovation will be essential for plant-based milk alternatives. “We expect to see a broader diversity of ingredients and final food products, including novel options from upcycling side streams,” she commented. “Plant-based foods and beverages have robust long-term growth – with plant-based drinks (excluding soy) growing at 14% annually – but consumers have ever-increasing expectations around taste, texture, functionality, nutrition, sustainability and, not least, affordability.”

Schouten Europe has developed a new plant-based sausage using an innovative replacement for animal fat, claimed to deliver ‘unique juiciness’. The Dutch alt-meat manufacturer said its new sausage delivers a ‘firm bite’ as well as the rich mouthfeel and flavour associated with traditional sausages. It is made using proteins from wheat, soya and potato, as well as an innovative fat replacer that Schouten’s R&D manager, Ruben Molenaar, says enabled a “major improvement” compared to its predecessor in the company’s range. The sausage offers a source of fibre and is also low in saturated fats. Additionally, it is also distinguished by its plant-based casing. “This delivers an authentic sausage experience,” explained Molenaar. “Traditional sausages use an animal intestine as a casing, but we can now offer this in a fully plant-based way.” The new plant-based sausage will be showcased and available for tasting at Anuga in Cologne, Germany, taking place from 4-8 October. Samples of a 50g version will be available, with 80g and 90g sausages produced upon request. Molenaar said: “The meat alternatives category is still relatively young, and we constantly explore ways to create better and healthier products”. The sausage will be available through retail, out-of-home and food industry channels.

New analysis reveals that the number of studies published on plant-based foods, cultivated meat and fermentation has tripled over the past five years. Reports by non-profit think tank the Good Food Institute (GFI) Europe have found that 798 academic research papers examining these topics were published in 2024, up 282% compared to 2020. Public funding for the field also expanded from just over €80 million in 2020 to reach a record €320 million last year – a 296% increase. This acceleration means research and innovation funding has grown by an average of 44% per year, and scientific publications have increased by 30% per year in the first half of this decade. Germany has led Europe with 368 publications, followed closely by the Netherlands (363) and UK (349). Denmark published the highest number of papers per million inhabitants, followed by Ireland and Finland.   New funding The UK funded more research than any other country, having invested €127 million since 2020. This included establishing a series of alt-protein research centres, such as the £15 million National Alternative Protein Innovation Centre. Denmark closely followed at €126 million, largely due to a 2021 announcement to advance the development of plant-based foods. The Netherlands came third at €77 million, including €60 million of public funding announced in 2022 to help build a network of university-based cultivated meat and precision fermentation researchers working with businesses. The European Commission is the region’s largest funder, having invested €308 million since 2020. Most of this has come from the EU’s Horizon Europe research programme, but the European Innovation Council (EIC), which aims to identify and scale up new technologies, has stepped up alt-protein funding in recent years. The reports also revealed new sources of funding are opening up for alt-protein researchers. Investment has come from more than 67 independent bodies, representing 22 countries across Europe, as well as global funders – 12 of which made their first investment in 2024. While western European countries are currently dominating, analysis predicts an increase in scientific output from central and eastern European countries. Estonia and Poland were the sixth and seventh-highest investors per capita in Europe over the last five years, with most of this funding awarded in 2024.   Fermentation growth and industry roadblocks Since 2020, most of Europe’s research funding has gone toward developing plant-based foods at €441 million. However, research into foods produced by modern fermentation methods – such as precision fermentation – was the highest funded area last year, receiving more than €100 million. Funding for fermentation research has also grown fastest year-on-year at 77%, compared to 27% for plant-based foods. The analysis found that many of the technical roadblocks preventing alt-proteins from competing with traditional meat are being overlooked. A broad range of these remain underfunded, GFI noted – including improving plant-based meat’s taste and texture, and designing the fermenters needed to scale up cell-based meat and precision fermentation production. David Hunt, senior research support manager at GFI Europe, said: “This analysis paints a picture of a sector on the rise – with a rapid increase in both public funding and publications across Europe. With most of these investments having been made in the last three years, we can expect to see researchers publish an even greater volume of innovative findings in the near future.” He added: “Europe is home to some of the world’s best universities, and the region’s scientists are well-placed to tackle the challenges preventing these sustainable foods from coming to the market. To make sure the region becomes a global leader in this field, governments and funding bodies need to provide dedicated funding into overlooked areas.”

UK food-tech company Clean Food Group (CFG) has acquired the assets of algal oil producer Algal Omega 3 out of administration, including a 1 million-litre capacity fermentation facility. CFG, a producer of sustainable alternatives to tropical oils, said the acquisition will position it as the ‘world’s largest’ manufacturer of yeast fermentation-derived oils and fats. The transaction follows Algal Omega 3’s appointment of administrators from Interpath Advisory earlier this year after struggling with rising production costs and increased competition in the international market, leaving the business unable to retain key contracts. The deal includes a 12-acre site in Knowsley, Liverpool city region, equipped with extensive R&D facilities and offering significant expansion opportunities for the group. CFG confirmed it has already validated commercial-scale production at the site, manufacturing two tons of oil in a recent fermentation run. This materially de-risks the acquisition, CFG said, proving its ability to scale in existing facilities without costly new-build infrastructure. The acquisition will enable CFG to significantly reduce the capex required to supply sustainable oils and fats at competitive price points to agricultural equivalents across the food, cosmetics and pet food markets. Bill Thurston, former managing director of Dawn Foods, CSM Bakery and CFG NED, has been appointed managing director of the Knowsley facility. His extensive oils and fats experience includes leading the acquisition of Unilever’s edible oils and fats business as CEO of CSM. Thurston will lead a senior manufacturing team on-site to oversee operations and integration with immediate effect. Alex Neves, CEO of CFG, said: “With this acquisition, we have fast-tracked our route to market, leapfrogging the traditional, capital-intensive path from pilot to demo to new build commercial plant – which can take years and cost upwards of $100 million”. He added: “With commercial-scale validation already established at our new Knowsley facility, Clean Food Group is ready to capitalise on the $20 billion market opportunity ahead, and to advance its planned Series A funding round, now expected for H1 2026”.

Dutch food-tech company Revyve has raised nearly €24 million in Series B financing to accelerate the rollout of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories. The Series B funding round, which brings the company’s total funding to more than €40 million, was co-led by ABN AMRO Sustainable Impact Fund and Invest-NL, with additional backing from Brabantse Ontwikkelings Maatschappij (BOM), Lallemand Bio-Ingredients’ Swiss affiliate Danstar Ferment, Grey Silo Ventures (the CVC of Cereal Docks Group), Oost NL and Royal Cosun. Revyve produces yeast proteins that replicate the performance of eggs in applications such as bakery, sauces, meat alternatives and plant-based dairy. The ingredients are marketed as natural, sustainable and cost-competitive, helping food manufacturers respond to challenges including volatile egg prices, consumer scrutiny of ultra-processed foods and industry-wide pressure to reduce carbon footprints. Cedric Verstraeten, CEO of Revyve, said: “Food manufacturers are cutting back on eggs to offset increasing prices and reach sustainability targets, but replicating their unique functionality is crucial to maintaining the texture and mouthfeel consumers are used to". "This is exactly where our Yeast Proteins come in, providing an affordable and clean label solution for egg replacement or egg reduction. This funding round marks a tipping point for us: allowing us to modularly scale production and branch out to more food categories and serve our sustainable solutions to larger customers worldwide.” The company commissioned its first commercial-scale facility in Dinteloord, the Netherlands, in 2024 . The site, which is already operating at capacity for several customers, has demonstrated Revyve’s ability to produce industrial volumes. The new investment will enable the company to expand output to more than 1,600 tons per year. Hanna Zwietering, senior investment manager at ABN AMRO, commented: “We are excited to partner with Revyve as they pioneer pressing sustainable alternatives to traditional egg ingredients. Its solution addresses a critical need in the food transition: scalable ingredients with a low environmental footprint and compelling economics for food manufacturers." "We believe this combination of commercial viability and measurable sustainable benefits makes Revyve uniquely positioned to grow into a global leader. We look forward to supporting their journey." Lisette Kersting-van der Boog, senior investment manager of Invest-NL, added: “With their functional egg-replacement ingredients, Revyve can play a major role in accelerating the global protein transition and fostering circular solutions that reduce pressure on land, water and animals. We are proud to invest in this Dutch company, which strengthens the country’s innovative power with a pioneering technology that has the potential to transform food production worldwide.” Revyve is currently supplying customers across Europe, North America, Mexico and Australia. The company will showcase new applications and partnerships later this year at Anuga in Cologne and Food Ingredients Europe in Paris.

UK plant-based food company Vegan Food Group (VFG) has confirmed the departure of its chief executive, Dave Sparrow, as well as its chief financial officer Phil Eden. The company’s chairman, Matthew Glover, confirmed that Sparrow has stepped down as group CEO by mutual agreement following nearly five years of leadership, though did not disclose further details about the reason for his departure. Glover, who is also the co-founder of Veganuary and managing director of the plant-based investment fund Veg Capital, said that Sparrow will continue to support VFG in an advisory role to ensure a smooth transition. “We are extremely grateful for Dave’s contributions, from navigating the company’s expansion to steering product innovation across our brands,” Glover added. Sparrow was previously CEO of VFC Foods, which became a broader entity, Vegan Food Group , in January 2024 following its acquisitions of Meatless Farm and Clive’s Purely Plants in 2023. This saw Sparrow become chief executive of the wider group. VFC still operates as a plant-based chicken brand within VFG’s portfolio. VFG’s CFO Phil Eden has also departed the company to pursue new professional opportunities, Glover confirmed in a statement. “His tenure as CFO contributed greatly to our financial operations, and we wish him continued success,” said Glover, adding that Richard Coggon will continue to lead VFG’s operations as managing director.

British plant-based food brand This has teamed up with German food start-up Omami to launch This is Omami Chickpea Tofu in the UK, rolling out from today (24 September). The NPD is described as a first for UK supermarkets, offering a fresh twist on traditional tofu, which is made from soy beans. Bringing ‘a whole new identity to the tofu category,’ the product is made from more than 70% chickpeas, offering a medium-firm texture described as ‘crispy on the outside, creamy on the inside’. Omami, headquartered in Berlin, launched its chickpea-based tofu in Germany last year. Now, This has partnered with the brand to bring the product to the UK, combining both companies’ shared expertise in plant-based innovation. The product is launching in two pre-seasoned flavours, Lightly Seasoned and Chilli Spiced. Both are available in Sainsbury’s and Ocado from today, in Tesco from 6 October, and Lightly Seasoned in Waitrose from 15 October. They are priced at £2.95 per 200g block. The Lightly Seasoned variety is subtly marinated with salt and black pepper to deliver a versatile and lightly flavoured option, while the Chilli Spiced block is flavoured with a spicy chilli marinade that can add a kick of heat ideally suited to Asian and Mexican-inspired meals. The tofu is ready to cook straight from the pack without the need for pressing or extra seasoning. Both varieties are naturally low in saturated fat and contain 14-15g of protein per 100g. Mark Cuddigan, CEO of This, said: “This is going to be the best tofu on the market, game-changing taste and next-level texture,” adding that he believes the product will “change the way people think about tofu”. Omami’s CEO, Christina Hammerschmid, commented: “We're thrilled about this partnership with This. It's a perfect match of two innovative companies that share the same vision – revolutionising the plant-based market by creating products that truly excite consumers with exceptional taste and nutrition.” The product is the latest in a series of more ‘natural,’ veg-led innovations launched by This, which is well-known for its plant-based meat products, in 2025. Earlier in the year, This introduced its This Is Super Superfood range to supermarket shelves, taking a veg-forward, non-meat-mimicking approach and made from wholesome ingredients like shiitake mushrooms, flaxseed, pumpkin, spinach and fava beans. It has since expanded the range with new Super Veg Protein Bites and Super Superfood Breaded Pieces, alongside adding a new This Isn’t Beef Pastrami product to its core meat alternatives range – which the brand has confirmed it will continue to innovate in alongside its more veg-led options, aiming to deliver a more diverse range that caters to different consumers’ preferences.

Furniture maker IKEA has added a new Falafel Balls option to its restaurant menus in the US, aligning with a broader shift toward more veg-forward options. The retailer’s most famous food offering is its classic Swedish Meatballs dish, however in recent years it has made efforts to diversify its portfolio to include more plant-based options. It launched a meat-like, pea protein-based vegan alternative in 2020, named Plant Balls, now available across Europe, North America, the Middle East and Asia-Pacific. Now, aligning with current industry trends toward more plant-rich and ‘natural’ meat-free options, IKEA has added Falafel Balls to its well-known range of ‘round foods’. The balls are crispy on the outside with a filling made from chickpeas, courgette, onions and spices. They will initially be introduced at IKEA’s restaurants in the US, served with couscous, aioli and a slice of lemon. Daniel Yngvesson, global food designer at IKEA, said: “Following the many different meatball variations introduced over the years, once we started testing recipes, we felt the falafel would be the perfect addition to the menu”. He added: “The falafel has become a staple in Swedish food culture over the years, and the aromatic and nutty flavour is a beloved favourite all over the world. It’s also an exciting new flavour profile for IKEA.” The Falafel Balls will be introduced at IKEA US restaurants early 2026.

Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis. The study, conducted by systems-change company Systemiq with support from the Good Food Institute (GFI) Europe, modelled several scenarios to assess the potential impact of next-generation fermentation on the food and drink sector. Fermentation has long been a staple of food production, but companies and researchers are now adapting the process to create animal-free proteins, fats and other ingredients. These can replicate the taste and texture of meat and dairy, as well as produce alternatives to palm oil, chocolate and cotton. Systemiq estimated that under current policies the UK fermentation market could reach £2.4 billion by 2050. More ambitious interventions, such as increased research and infrastructure investment, could raise this to £5.9 billion – comparable to the size of the UK beer manufacturing industry. Factoring in equipment, raw materials and exports, the overall market value could rise to £8.2 billion, with up to £2.4 billion in exports. The research suggested that under the most ambitious scenario, fermentation could contribute £9.8 billion annually to the economy by 2050. Around a third of this growth would come from precision fermentation ingredients such as animal-free dairy and egg proteins. The findings come as the Food Standards Agency (FSA) launches a one-year Innovation Research Programme to build regulatory expertise in new food production methods, particularly precision fermentation. Backed by £1.4 million from the Department for Science, Innovation and Technology’s Regulatory Innovation Office, the programme aims to support regulatory readiness and provide businesses with clearer approval pathways. The UK government has also invested in academic research hubs including Imperial College London’s Microbial Food Hub and the National Alternative Protein Innovation Centre (NAPIC) at the University of Leeds. Rupert Simons, partner at Systemiq, said: “We see huge potential for the UK to become a global leader in fermentation for food, and hope our research plays a part in making that a reality with regulators and investors.”  Linus Pardoe, senior UK policy manager at GFI Europe, added: “Fermentation is an ancient technology being reimagined to tackle the modern-day challenges facing our food system. These figures reveal the value to the UK economy of a thriving fermentation sector producing familiar, tasty and nutritious food. “The FSA’s new programme is an important step, helping bring new fermentation-made products to market that meet the UK’s gold standard safety regulations, but the government and industry need to invest in order to unlock this full potential.”

The Protein Brewery, a Dutch start-up innovating in fungi-based ingredients, has successfully closed a €30 million Series B funding round. The funding will strengthen the company’s commercial presence and advance its innovation platform, including its proprietary mycoprotein ingredient Fermotein. The food-tech start-up, based in Breda, the Netherlands, aims to expand its production capacity to serve food manufacturers around the world. New investors Invest-NL and the Brabant Development Agency joined the round, alongside existing investors Novo Holdings, Unovis Asset Management and Madeli. Following its Series A round four years ago, The Protein Brewery has been preparing for the commercialisation of Fermotein at scale. In particular, the funding will strengthen sales and application expertise to ensure Fermotein meets the needs of global manufacturers and support its commercialisation in the US and Europe. The company’s facility in Mijkenbroek will also benefit from expanded capabilities thanks to the funding, aiming to prepare for large-scale production and the creation of new innovation possibilities in nutrition and product applications. © The Protein Brewery Fermotein is a high-protein, high-fibre ingredient made from The Protein Brewery’s proprietary fungal strain, exclusively leveraged for mycoprotein. Thanks to its neutral taste and odourless nature, it is designed for easy integration into a range of product applications including baked goods, snacks, dairy alternatives, and nutritional products like protein bars, shakes and meal replacement drinks. The ingredient is designed for versatility and scalability – the company said Fermotein’s production is ‘significantly less’ capital-intensive than many other alternative proteins, allowing for more cost-efficient scaling and tackling common industry hurdles. Thanks to the solution’s blend of high-quality protein and essential fibres, the start-up is also exploring its role in satiety and metabolic health, particularly GLP-1 pathways. Thijs Bosch, CEO of The Protein Brewery, said: “The Protein Brewery is ready to lead the protein and fibre transition. We are now entering a defining moment: all building blocks of operation are in place, and we are ready to accelerate.” The Protein Brewery is launching Fermotein with several US customers in the coming months, and is also expanding its business in Singapore. The commercial team is also preparing for UK and EU market launch, which will follow once the regulatory approvals are in place. Bosch concluded: “We see this as a defining moment – not just for The Protein Brewery, but for the next generation of the food ecosystem. The future of protein is about quality, nutrition and sustainability, and this funding ensures we will play a key role in that future.” Top image: © The Protein Brewery

UK-based dairy-free dessert brand The Coconut Collab has unveiled its latest innovation: Pistachio Pots. This latest addition joins the existing Choc Pots and White Choc Pots, catering to the growing consumer demand for unique, plant-based indulgences. Available now at Morrisons and Ocado, with additional retail launches scheduled for October, the Pistachio Pots reflect current market trends, particularly the rising popularity of pistachio flavours and influences from Dubai’s dessert scene. Each pot contains only 118 calories, aligning with health-conscious consumer preferences while still delivering a rich and satisfying taste experience. James Averdieck, founder of The Coconut Collab, said: “Over the past decade, our little ganache pots have gained cult status with UK shoppers. The new pistachio launch is a perfect example of trend-led innovation – the right product at the right time.” This sentiment is supported by recent market data, which indicates that The Coconut Collab is the among the only dairy-free dessert brands currently experiencing growth. Pistachio Pots, like all products from The Coconut Collab, are plant-based, gluten-free and crafted without palm oil, artificial colours or sweeteners, appealing to a broad audience of health-conscious and environmentally aware consumers. The brand's commitment to quality and sustainability has helped it carve out a significant niche in the competitive dessert market. Founded in 2014 by Averdieck, who also established the renowned Gü brand, The Coconut Collab has quickly become a favourite among both consumers and chefs alike, with its products featured in popular dining establishments such as Megan’s and Coco di Mama. With a retail price of £2.95 for a pack of four 45g pots, the Pistachio Pots are positioned to attract both existing fans and new customers looking for delicious, guilt-free dessert options.