Upcycled Plant Power, a UK food-tech company creating sustainable protein products from previously wasted broccoli crops, has received £3.5 million in a recent investment round. Upcycled Plant Power (UPP) provides hypoallergenic, plant-based protein and fibre ingredients for food manufacturers seeking to decarbonise their products. Applications for the ingredients range from plant-based meat alternatives to soups and sauces, baked goods, and pet food. By pairing automated broccoli harvesting with the upcycling of 70% of the plant typically discarded, UPP transforms a high-waste crop into a dual-revenue system that can cut Scope 3 emissions and support UK food security and nutrition goals. Participants in the investment round include climate-focused investment firm Elbow Beach, which contributed £1.5 million. The start-up also received £500,000 in government grants supporting UPP through to first revenues. The funding will support the scaling of UPP’s self-powered robotic harvesting system, Harvesta, which identifies market-ready broccoli heads in real time. It will also support launches of UPP’s Prota (protein) and Fiba (fibre) ingredients to the UK market. UPP’s 2025 Harvesta mode, trialled successfully in Lincolnshire and Scotland, can harvest three rows simultaneously at up to 5 km per hour. This aims to transform the harvest economics of a crop that is typically picked manually, while accelerating the supply of side-stream material UPP uses in its patent-filed food ingredient production process. Mark Evans, CEO of UPP, said: “UPP is redefining how we produce plant protein, using under-utilised parts from the crops we already grow, without requiring additional land, water or emissions”. “Our technology turns what was once waste into a cost-effective, nutritious, hypoallergenic food ingredient, directly supporting farmers, manufacturers and the planet.”

The Bezos Earth Fund is investing $30 million in projects focused on using AI to protect the planet, including more than $2 million on projects to support sustainable protein development. The broader $30 million investment – made as part of the Fund’s AI for Climate and Nature Grand Challenge – aims to enable the scale of real-world AI solutions that tackle environmental issues such as biodiversity loss, climate change and food insecurity. Food System Innovations (FSI), a US-based philanthropic platform investing in a sustainable future for food, is among 15 global teams selected to receive grants. The award will support a collaboration between FSI, its non-profit sensory programme Nectar, and computer scientists at Stanford University in California. The team is developing algorithms that predict sensory attributes and optimise ingredient formulations for sustainable proteins. Using a combination of Nectar’s sensory data and molecular flavour databases, the team will build an AI model that connects molecular structure, flavour, texture and consumer preference. This aims to accelerate sustainable protein product development and market penetration. Anna Thomas, the project’s technical lead and co-principal investigator, said: “Our early research shows that large language models can help revise formulations based on sensory feedback. With this grant, we can deliver actionable insights that improve taste and speed the protein transition.” The AI Grand Challenge is a $100 million initiative, first launched in 2024. This new round builds on the success of Phase I, announced in May, which funded early-stage concepts demonstrating AI’s potential to accelerate environmental progress. Other food-focused Phase II awardees announced include Delft University of Technology, in the Netherlands, for a project to apply neural networks to speed up cultivated meat production; and University of Leeds, in the UK, where researchers are building an AI platform to convert food waste into microbial protein. Over the next few years, the awardees will test, refine and evaluate the impact of their approaches, sharing insights and results as their projects progress. Amen Ra Mashariki, director of AI at the Bezos Earth Fund, said: “At the Bezos Earth Fund, we’re focused on making AI work for the environment — not the other way around”. “These projects show how AI, when developed responsibly and guided by science, can strengthen environmental action, support communities and ensure its overall impact on the planet is net positive.”

Sugar reduction has become a non-negotiable priority in the food and beverage industry. With health authorities, governments and consumers demanding for lower-sugar products that don’t sacrifice taste, creating an intense pressure on formulators. In this context, cranberry juice emerges as a strategic ingredient, helping brands achieve sugar-reduction goals while also enhancing flavour, colour and clean-label appeal. Market insights reveal that health and indulgence now go hand in hand. Across regions, consumers are increasingly attentive to low, no or reduced sugar claims and are open to innovative flavour experiences. At the same time, regulations are becoming more stringent, with global health authorities urging significant sugar reduction and the EU setting strict limits for products labeled as 'low sugar'. Cranberry juice provides a unique set of formulation advantages: Lower natural sugar content  than other red or purple fruit juices. Acidity that balances sweetness , enabling sugar reduction without taste compromise. Bright natural colour   that eliminates the need for artificial dyes. Built-in preservation   from acidity, reducing the use of synthetic additives. These qualities align perfectly with the growing global demand for transparency and clean-label products, as consumers increasingly look for real, simple and recognisable ingredients. Applications span multiple beverage categories, including reduced-sugar juices, functional waters, sparkling drinks, plant-based beverages and more. Fruit d’Or offers a wide range of cranberry ingredients, carefully crafted to meet the diverse needs of food manufacturers while ensuring consistent quality that adheres to the highest industry standards. Discover how cranberry juice can enhance flavour, colour and formulation in your products. Download our complete guide here .

The Abu Dhabi Investment Office (ADIO) has partnered with precision fermentation specialists The Every Company and Vivici, aiming to advance an alternative protein ecosystem in the United Arab Emirates capital. Precision fermentation is an advanced biotechnology method involving the use of microorganisms to produce high-value proteins and other ingredients. Typically animal-based ingredients, such as dairy proteins, can be produced in this way with no animal input, offering a sustainable alternative to traditional animal-based production. US-headquartered The Every Co uses the technology to produce animal-free egg ingredients made from precision-fermented ovalbumin, including egg whites, a protein powder and a complete liquid egg solution. Vivici, headquartered in the Netherlands, focuses on dairy – its flagship ingredient is Vivitein BLG, a bioidentical beta-lactoglobulin protein made without animals. Through the partnership, the companies will explore the establishment of a 4-million-litre, industrial-scale facility for alternative protein production. This aims to strengthen Abu Dhabi’s biotechnology and innovation ecosystem at a time when the global protein fermentation market, valued at $3 billion in 2024, is projected to expand to $54 billion by 2032. The partnership marks a key milestone for Abu Dhabi’s AgriFood Growth and Water Abundance cluster, which aims to address food security and water scarcity through advanced technologies and international collaboration. Building a state-of-the-art protein fermentation facility in the emirate will contribute to regional food resilience, while expanding Abu Dhabi’s presence in global protein supply chains. The initiative will focus on designing, financing and commercialising a facility that meets ‘the highest standards’ of food safety and Halal certification. It will be multi-tenanted to enable the participation of other fermented protein companies in the future. Additionally, the project will support the creation of a regulatory framework for fermented proteins, creating clear pathways for commercial approval in the UAE and across the region. The partners will also explore opportunities for export through the UAE’s Comprehensive Economic Partnership Agreements (CEPAs), aiming to enhance Abu Dhabi’s role as a gateway to high-growth markets across Asia, Africa and Europe. In addition to the production site, the partnership aims to collaborate with local universities, research institutions and training providers to drive talent development in biotechnology and food science, build a skilled national workforce and facilitate global knowledge exchange. Arturo Elizondo, CEO of The Every Company, said: “The UAE and wider region stands to benefit tremendously from protein independence, and we’re excited to support ADIO and our partners to build this ecosystem in Abu Dhabi and demonstrate how cutting-edge biotechnology can be deployed at scale to transform global food systems”. Stephan van Sint Fiet, CEO of Vivici, commented: “The emirate provides a unique combination of capital, talent and infrastructure that enables rapid growth while ensuring the highest standards of safety and quality. Together with ADIO and our partners, we will help establish Abu Dhabi as a hub for next-generation food innovation.” Vivici has achieved self-affirmed GRAS status in the US and launched nature-identical whey protein within its first year of operation. Meanwhile, Every has secured a US patent for its precision-fermented ovalbumin protein and is now expanding its ingredient applications across the F&B sector. The partners hope to not only strengthen Abu Dhabi’s own resilience, but offer a model for sustainable growth that can serve regional and international markets for decades to come.

Kallø, a brand under the Ecotone UK umbrella known for its commitment to natural and organic foods, has launched its latest product, Sweet Chilli Veggie Cakes. This new flavour marks the sixth addition to Kallø's expanding range of Veggie Cakes, which has already gained significant traction in the market, boasting a value of £6.6 million and a year-on-year growth rate of 40.2%. Sweet Chilli Veggie Cakes are designed to cater to the increasing demand for healthier snack options that do not compromise on flavour. Made primarily from lentils and peas, these cakes are high in protein and fibre, with each cake containing only 38 calories. They are suitable for a wide range of dietary preferences, including gluten-free, vegetarian and vegan diets. Charlea Price, Kallø brand controller, highlighted the changing landscape of snacking, noting that while overall snacking is in decline, health-conscious consumers are still seeking out nutritious options. "We’re excited to bring them an iconic and beloved crisp flavour in a healthier, high-benefit format," Price stated. She highlighted that the new flavour aligns with rising trends in sweet and spicy combinations – often referred to as 'swicy' – and the growing popularity of Asian cuisine. Sweet Chilli Veggie Cakes will be available in major UK retailers, including Ocado, Morrisons, Waitrose and Tesco, with a recommended retail price of £2.75. This strategic placement aims to capitalise on the existing popularity of Kallø’s Veggie Cakes, which have shown impressive market penetration growth of 26.3% annually. The versatility of Veggie Cakes allows for various consumption occasions, whether enjoyed as a standalone snack or used as a topping or ingredient in salads and curries. Kallø's Veggie Cakes have proven to be a strong performer within the brand's portfolio, reflecting a significant shift toward plant-based and health-oriented snacks. The B-Corp's commitment to using natural ingredients and avoiding artificial preservatives aligns with consumer preferences for transparency and sustainability in food production.

Stockeld Dreamery, a producer of plant-based cheese products, is closing its doors after a six-year journey, due to the current challenging economic environment for start-ups in the category. In a statement shared on LinkedIn yesterday (23 October 2025), the company’s co-founder and CEO, Sorosh Tavakoli, said that the “intense decline” in plant-based food in recent years has made it “nearly impossible” for an independent vegan cheese company to grow. He wrote: “Even worse, our ambitions to sell our cheese to dairy eaters feel further away than ever. As we prepared for another fundraise, we saw that we simply didn’t have the momentum to justify more capital, so we decided to close in a responsible way.” The company, headquartered in Sweden with additional operations in the US, was founded in 2019 as Noquo Foods. Evolving into Stockeld Dreamery since, the company developed cultured plant-based cheese products made from fermented legumes. Since its establishment, the start-up raised $20 million in funding and broadened its portfolio to include cheddar-style slices as well as a cream cheese variant. “We knew success would demand something extraordinary and we came close, but as the market fell, it just got so much harder than we ever expected,” Tavakoli wrote in his statement. “Of everything we built, the culture is what I’m most proud of. It brought out the best in us – a unique combination of trust, creativity and joy, even in hard times. It has been a privilege to experience that kind of authenticity and flow together.” Tavakoli revealed that the company’s entire team stayed to support the wind down, sale of equipment, closing of the offices and labs, and selling the business’ remaining inventory. The brand will now be gradually delisted from foodservice menus and retail shelves in the coming months. Tavakoli added that the team is in conversation about a new home for its intellectual property (IP) and would welcome interest from potential buyers. The news comes amid a challenging environment for start-ups in the plant-based and alternative protein sectors, as brands have struggled to maintain a competitive edge and secure investment following the pre-pandemic boom. This year has seen several other start-ups in the space cease operations, including French seafood alternatives company Olala Foods , and US plant-based meat start-up Sundial Foods. Consolidation has continued throughout the industry as market conditions have put considerable strain on smaller brands in recent years. Notable M&A deals this year included the acquisition of the plant-based ready meal brand Allplants out of administration – Ella Mills’ Plants business bought the brand’s customer data and certain assets , while plant-based recipe kit start-up Grubby snapped up Allplants’ product recipes. Vivera, an alt-meat brand owned by meat giant JBS, also hit the headlines when it acquired The Vegetarian Butcher from Unilever earlier this year . The two brands recently unveiled their new joint brand identity, The Vegetarian Butcher Collective. Top image: © Stockeld Dreamery

One Planet Pizza, a plant-based pizza brand based in the UK, has expanded its range with the launch of a new duo of Pizzettas. The brand claims its latest offerings are UK-first innovations, designed to ‘shake up’ the plant-based category with a fun, convenient and ‘better-for-you’ frozen option. The Pizzettas feature hand-stretched sourdough bases topped with melty plant-based cheese. They are available in two varieties: Cheezy Garlic Flatbread, and Single-Serve Margherita Pizzetta. Ideal for lunch or as a starter, the mini pizzas cook from frozen in under eight minutes, with a space-saving design that can maximise freezer space for families. Joe Hill, co-founder of One Planet Pizza, said: “Plant-based shoppers have been crying out for more exciting and better-tasting frozen products for years – this felt like our duty”. He added: “We’re beyond excited to launch the UK’s first ever Cheezy Garlic Flatbread and Margherita Pizzetta, which will help us take plant-based convenience to the next level and give consumers of all ages exactly what they’ve been craving”. The Pizzettas are now available exclusively at Morrisons stores, each priced at an RSP of £3.

The European Commission has proposed ‘targeted simplifications’ that aim to ensure the smooth implementation of the upcoming EU Deforestation Regulation (EUDR). The EUDR, first announced in 2021, has been developed to ensure that products sold in the EU do not contribute to deforestation. It will impact the sourcing of commodities such as palm oil, cocoa and coffee, aligning with the EU’s sustainable sourcing goals and broader climate-related ambitions. Its implementation, however, has faced setbacks – initial deadlines were postponed from 2024 to December 2025 , and the EU announced it would consider a further delay last month . These moves have drawn criticism from concerned stakeholders across the F&B supply chain, including environmental organisations and major food businesses. The Commission cited complications with its IT platform, designed to manage compliance data, as the reason for proposed delays. However, this week (21 October 2025) it has put forward a new proposal for targeted adjustments designed to simplify the process and its impact on the IT system, aiming to ensure the EUDR can be successfully implemented this December. The proposal, drafted up following feedback from stakeholders, aims to reduce obligations for downstream operators and traders that commercialise the relevant EUDR products once they have been placed on the market – such as retailers, or large EU manufacturing companies. It also seeks to reduce the impact for micro and small primary operators from low-risk countries worldwide who sell their goods directly on the European market, which it says cover ‘close to 100% of farmers and foresters in the EU’.   Changes to due diligence reporting The Commission proposes that downstream operators and traders should no longer be obliged to submit due diligence statements, with only one submission in the EUDR IT system required for the entire suppy chain, made at the entry point in the market. For example, cocoa beans would need only one due diligence statement to be submitted by the importer bringing them into the EU. Downstream manufacturers of chocolate products using the beans would not be required to submit a new due diligence statement in the IT system. Micro and small primary operators would only submit a simple, one-off declaration in the system. When the information is already available, for instance in a member state database, the operators do not have to take any action in the IT system themselves. This replaces the previous need for regular submissions of due diligence statements.   Transition period The EUDR compliance deadline will remain 30 December 2025 for ‘large and medium’ companies – but they will benefit from a six-month grace period for checks and enforcement, to ‘ensure a gradual phase-in of the rules’. Additionally, for ‘micro and small’ enterprises, the EUDR will enter into application on 30 December 2026. The Commission said these new application dates, as well as the simplification of obligations, aim to ensure the IT system can sustain the level of expected loads following a ‘substantial reassessment’ of the projected impact on the system.   Next steps and industry response The European Parliament and the Council will now discuss the Commission’s proposal and would need to formally adopt the targeted amendment of the EUDR before it can come into effect. Teresa Ribera, executive vice president for Clean, Just and Competitive Transition, said: “This approach provides certainty and stability, streamlining the tracking process for micro and small producers who, while individually posing little risk, collectively provide critical data for maintaining overall traceability”. “We offer a clear implementation schedule that ensures the regulation will take effect seamlessly starting end of this year, allowing large operators to progressively adapt while giving micro and small producers more time to adjust.” The Rainforest Alliance released a statement of ‘relief’ in response to the European Commission’s clarification, commenting: “We commend the Commission for maintaining the implementation date of 30 December 2025 for large companies (though we have reservations about some of the arrangements proposed to facilitate compliance).” The organisation described the earlier delay as “highly concerning,” expressing worry that the regulations would be “watered down even further”. However, it called on companies and governments to ensure that smallholders are “meaningfully and adequately supported to adapt to the EUDR”. “While the Commission has proposed some simplifications to benefit small operators in low-risk countries, in practice, that only helps EU forest owners and farmers – it does nothing for the majority of smallholder farmers who don’t fall in that category,” the Rainforest Alliance stated. “We reiterate our call to action to also address collectively the specific challenges millions of smallholders face in producing EUDR-compliant products, and the disproportionate burden placed on their shoulders to do so – despite the fact that they are not considered operators under the EUDR.” The World Wide Fund for Nature (WWF), however, described the move to simplify the EUDR as a “shameful surrender to political pressure”. Anke Schulmeister-Oldenhove, senior forest policy officer at WWF European Policy Office, said: “Let’s be clear: proposing a partial delay and further changes is a deliberate choice, not an absolute necessity. It does not seem that the European Commission ever explored other options to fix any IT issues; it feels like the perfect scapegoat to water down the regulation.” She added: “The Commission may win a few political points, but the losers are clear: companies that have invested in deforestation-free supply chains, and forests that will continue vanishing at a breathtaking pace”. WWF is calling on the EU parliament and member states to uphold the regulation as initially agreed and “provide real support” for implementation.

Kraft Heinz is set to warm up the winter season in the UK with the launch of its latest product, Spiced Chickpea Big Soup, a hearty addition to its popular soup line. This new offering taps into the rising consumer interest in plant-based foods and the nutritional benefits of legumes, particularly chickpeas, as more Brits seek healthier meal options. Heinz’s Spiced Chickpea Big Soup combines tender chickpeas with chunky carrots and potatoes, all enveloped in a rich tomato base enhanced with cumin and chilli. This innovative recipe is positioned as a 'hug in a bowl,' designed to provide both comfort and nourishment during the colder months. Alessandra de Dreuille, director of meals at Heinz, said: “Big Soup has always been about hearty, flavourful meals that offer comfort any day of the week". "Our new Spiced Chickpea soup takes that to the next level. It’s bursting with chickpeas, chunky veg and bold, warming spices, responding to what we know consumers are looking for: more vegetarian options and exciting flavours to explore.” The introduction of the Spiced Chickpea soup comes at a time when nearly half of British consumers express a desire to incorporate more beans and pulses into their diets. Recent surveys indicate that 62% of the population finds legumes tasty, while 73% recognise their health benefits. This trend reflects a broader shift towards plant-based eating, driven by health considerations and environmental awareness. Heinz's latest product is not only a source of protein and fibre but also contributes to the recommended daily intake of fruits and vegetables, making it an attractive option for health-conscious consumers. Spiced Chickpea Big Soup is now available at select retailers, including Morrisons. It is set to roll out to other major retailers such as Sainsbury’s, Tesco, Waitrose, ASDA and Ocado in the coming months. To encourage trial, the new flavour will participate in multibuy promotions, with introductory pricing starting at three for £4, with a suggested retail price of £2.20 per can.

Paleo, a food-tech start-up developing animal-free heme proteins for plant-based meat and seafood, has announced a strategic refocus of its operations amid challenging market conditions. The start-up, based in Belgium, uses precision fermentation to produce animal-free and non-GMO myoglobin from yeast. Claimed to be identical to those found in animal meat, the heme proteins are designed to enable plant-based meat to deliver the flavour, aroma and nutritional properties consumers that consumers seek in alternative protein products. The company said the strategic refocus of its operations will centre around focusing solely on its core R&D, though further details have not been given at this time regarding how operations will specifically be streamlined. © Paleo However, it has revealed that the plans will include a ‘significant’ reduction of its staff located at its R&D site in Leuven. The plans come amid challenging market conditions in the broader plant-based and food-tech industries, with the alt-protein sector facing headwinds such as long regulatory approval timelines and a more cautious investment climate. Hermes Sanctorum, CEO of Paleo, said: “Our technology works – every partner and taster who experiences our ingredient recognises its transformative potential. However, the current market and funding environment require us to prioritise: maintaining our core R&D.” The company said it ‘remains confident’ in the long-term potential of its technology and the growing consumer demand for sustainable and authentic meat alternatives. “This is a challenging but necessary step to ensure Paleo’s innovation endures and continues to make an impact,” Sanctorum concluded. Top image: © Paleo

Protein Industries Canada has appointed Tyler Groeneveld to the role of chief executive officer, effective 27 October 2025. Groeneveld (pictured above) succeeds former CEO Robert Hunter, who left the organisation in August after serving as chief executive since January 2025. Protein Industries Canada initiated a search committee to find a new CEO following Hunter’s departure, chaired by Annett Revet, vice chair of the board, and supported by an independent executive search firm. It has now announced the appointment of Groeneveld, who previously served as chair of Protein Industries Canada’s board of directors. In a statement, the company said that Groeneveld will bring deep sector expertise and organisational insight to the role. Groeneveld, who has now resigned from the board of directors, has a career spanning over 31 years within the country’s food and agriculture sector, with previous positions at agriculture companies such as Corteva and CropLife Canada. Most recently, he served as commercial lead for North America. Commenting on his appointment, Groeneveld said: “Having worked closely with the board and leadership team, I’ve seen firsthand the organisation’s impact in driving innovation and collaboration across Canada’s agriculture and food ecosystem”. “Together with our partners, we will continue to accelerate growth in ingredient manufacturing and food processing to create a $25 billion opportunity for Canada.” As part of the transition, Revet will serve as acting chair of the board of directors, while continuing her role as chair of the governance and nominating committee. “It was important to the board of directors that we move forward with strong and stable leadership to maintain momentum and position Protein Industries Canada for continued success,” she said. “Through the independent search process, it became clear that Tyler’s experience, leadership and vision make him the right choice to lead the organisation.”

Oat milk brand Minor Figures has launched Barista Oat (Regenerative), a barista-standard oat drink made with regeneratively grown oats from Wildfarmed. UK food and farming business Wildfarmed specialises in regeneratively grown ingredients, such as oats and flours. It takes a holistic approach to agriculture that works with nature to restore soil health and ecosystems, and reduce carbon. All oats that go into the new beverage are grown by Wildfarmed’s growers. Barista Oat (Regenerative) is described as a ‘coffee-first’ product that delivers ‘silky-smooth, full-bodied’ coffees. According to Minor Figures, the milk alternative elevates espresso by drawing out the sweetness to produce ‘perfectly balanced’ coffees. The innovation is the latest to join Minor Figures’ signature Barista Oat range, designed for indulgent coffee experiences. Existing products launched as part of Minor Figures’ range include a shelf-stable cold brew, and its first-to-market innovation Barista Oat (Atomised), a barista-grade oat powder. In addition to being regeneratively grown and made in the UK, the new Barista Oat (Regenerative) is 100% plant-based, gluten-free and B Corp-certified. It is also fortified with essential vitamins and minerals. Edd Lees, Wildfarmed’s co-founder, commented: “This is an exciting moment for Wildfarmed, as it's the first time our oats are being used in plant-based milks”. “Oats are a regenerative powerhouse and a key part of our growers’ rotation – they rebuild soil structure, prevent nutrient loss, support soil biology and increase resilience. Our goal has always been to accelerate the transition to regenerative agriculture, and Barista Oat (Regenerative) gives people the option to choose an oat that helps to support farmers and bring back nature-rich landscapes with every sip.”