Plant-based food solutions provider Nepra has produced a concentrated hemp protein tailored for food applications, developed in collaboration with an industry partner. The new hemp protein, currently in early production in the US, is designed to preserve its full nutritional profile and functionality. According to Nepra, it offers enhanced texture, taste and versatility compared to existing hemp proteins currently on the market. It is a complete protein source containing all nine essential amino acids, and is naturally free from gluten, soya and nuts, suitable for the development of products free from common allergens. The ingredient also requires fewer resources than traditional proteins, Nepra said. Hemp is considered a low-impact crop that supports soil health, aligning with the rise of regenerative farming and demand for nutrient-dense, eco-friendly foods. Nepra confirmed that initial samples of the hemp protein have demonstrated ‘exceptional’ quality and functionality in baked goods, which will initially be the target market. Its protein gelation properties enable seamless integration into breads, pastries and more, with potential for broader applications. The process behind the new protein ingredient is slated for a future patent application, with ownership to be shared between Nepra Foods and its partner, though contact terms remain confidential. Chadwick White, Nepra’s chief visionary officer, said: “Hemp protein is a game-changer, and we're pushing the boundaries to make it the gold standard in food innovation. This partnership allows us to harness hemp's unique benefits – complete protein, allergen-free properties, sustainability and egg replacement – while meeting the real demands of our customers. Together, we're baking the future of nutrition.” Top image: © Nepra Foods

Äio, a food-tech start-up based in Estonia, has successfully scaled production of its fermentation-made fats and oils to an industrial-level batch of 10,000 litres. The company has progressed from lab-scale to pilot-scale production over the past year, and has now hit the milestone 10,000-litre mark with the support of ADM and Temasek’s sustainable food joint venture, ScaleUp Bio. Äio described the achievement as ‘pivotal,’ proving that its fermentation-based fat solutions can be produced at scale and bringing the start-up closer to commercialisation. The start-up’s biotechnology solution uses yeast to convert food and agricultural sidestreams into value-added ingredients that are rich in lipids, proteins, antioxidants and pigments, harnessing circular economy principles. Scaling up to 10,000 litres has prepared Äio for submission of its EFSA novel food permit dossier, accelerating efficiency and equipping the start-up for real-world application. The company has achieved a 48% improvement in fermentation titer yield and a 60% improvement in downstream recovery. Petri-Jaan Lahtvee, co-founder and COO of Äio, said: “Scaling up is one of the toughest challenges for a deep-tech startup, but we have now proven that our technology works at an industrial scale. This 10,000-litre batch brings us closer than ever to commercialisation and regulatory approval – key steps in making sustainable fats and oils a reality.”

The food industry is responding to demands for plant proteins that are cleaner, tastier and more sustainable. In this opinion piece, Hadar Sutovsky, VP of corporate investments and general manager of the ICL Planet Start-up Hub at ICL, explores how the plant-based sector is evolving into its third major phase. Image: © Ezra Levi The plant-based movement is in full swing. According to a recent state of the industry report by the Good Food Institute, global plant-based meat and dairy sales reached $29 billion in 2023, and companies dedicated to producing plant-based meat, seafood, eggs and dairy have reaped an aggregate of private investments amounting to roughly $8.5 billion. Hundreds of new plant-based meat, seafood, egg and dairy products hit retail shelves in the US in 2023, including plant-based steak, sushi, boiled eggs, beef, ribs and more. Major food corporation continue to engage in the category, releasing plant-based versions of popular branded products like Tyson nuggets, Nestlé mince, Haagen-Dazs ice cream, Kraft Heinz cheese slices and Kraft Mac & Cheese products. The plant-based protein industry is now evolving into its third major phase. While the initial wave focused simply on providing alternatives to animal products, and the 2.0 era emphasised creating more realistic meat mimics, today's consumers are demanding more sophisticated options. Products must not only taste great but also align with personal health goals, offering high protein content, lower fat and clean label ingredients. The challenge facing manufacturers now extends beyond merely replicating meat – they must create products that deliver exceptional nutrition while providing a sensory experience that delights the palette, are minimally processed, planet-friendly and resourceful. It may be a tall order, but the food-tech arena is alive and kicking with activity in formulating solutions that can bring these demands to life.   AI-led innovation Artificial Intelligence (AI) is a powerful tool being leveraged by food-tech companies to drive forward plant-based protein development. These advanced AI systems employ culinary-inspired algorithms to help formulators discover and engineer alternative proteins that can deliver precise sensory parameters, functionality and nutritional values set by commissioners, with unprecedented accuracy and speed. Through the analysis of vast datasets, AI identifies plant-based ingredients that can effectively mimic the texture, taste and nutrition of animal products. Moreover, AI's predictive capabilities in understanding plant protein interactions enables food-tech scientists to develop increasingly sophisticated plant-based meat, cheese and dairy alternatives. For example food-tech start-up Protera has developed an AI-driven discovery platform that rapidly identifies promising plant-based protein candidates and their unique functionalities with laser precision. By decoding the fundamentals of proteins, the platform helps create novel proteins that can be seamlessly transformed into a broad range of next-generation food products.   Diversifying protein The landscape of plant-based proteins is also expanding with new novel varieties entering the scene. Whereas the first generation of plant-based proteins in the 1.0 era depended largely on soya, wheat, and basic legumes that were highly processed and had sensory shortcomings, the 2.0 and 3.0 era has introduced new forms of plant proteins sourced from pea, fava bean, microalgae, mycoproteins and nutritional yeast that are nutritious, versatile and evermore functional. A recent Mckinsey report projects that ingredients made with biotechnology could play an important role in the future of food. Over the past five years, $4 billion has been invested to develop novel ingredients ranging from mycelium proteins to animal-free eggs. Food-tech start-up MycoTechnology explores mycelium (fungus) as a plant-based protein source, using innovative fermentation methods to create protein-rich ingredients that provide functional benefits for plant-based products. Elsewhere, InnovoPro utilises chickpea-based protein as a sustainable, allergen-free alternative that has been gaining traction in the food industry. Plantible Foods derives its plant protein from Lemna , a sustainable aquatic plant, providing an alternative to traditional protein sources. Lemna  acts as a high-performance, clean label binder and emulsifier designed to replace methylcellulose as well as eggs in alternative meat and seafood applications. Hybrid blends which combine plant-based proteins with traditional or fermentation-based ingredients for enhanced functionality are also emerging.     Investing in health and sustainability With growing consumer demand for better-for-you and good-for-the-planet food and beverage concepts, many major food corporations are seeking to gain their stakes in this burgeoning movement, largely through engaging in corporate venturing. These companies are implementing strategic initiatives to nurture food-tech startups and access innovative solutions that will help them meet evolving consumer demands. Danone’s venture arm invested in Nature’s Fynd, a start-up that produces Fy Protein: a fungus-based protein grown through fermentation. This venture comes as part of a strategy to diversify its plant-based dairy and protein offerings beyond traditional soya and almond-based products. This is just one example of many such ventures. According to the previously mentioned Mckinsey report, while still in their early stages, innovative products from both established CPG companies and ambitious start-ups are already gaining shelf space in retail stores nationwide, and consumers seem to have developed quite an appetite for these products. In a survey of 1,500 US consumers, more than half expressed enthusiasm for exploring novel plant proteins. This openness is primarily driven by the perception that these innovative ingredients may offer superior health properties, equal or better taste compared to traditional options, as well as enhanced sustainability.  Clarifying these benefits on food labels can further encourage adoption of these products by consumers. As plant-based proteins become a cornerstone of future food, prioritising nutritional value, sustainability, sensory enjoyment and long-term food security will become essential for food formulators and manufacturers. Embracing innovation and collaboration between start-ups, corporations and academia will be the ingredients of success.

US alt-milk brand Malk Organics has added two new clean label products to its line-up, Unsweetened Organic Coconut and Unsweetened Organic Soy. The coconut SKU is made with just four ingredients: filtered water, organic coconut milk, evaporated coconut water and Himalayan pink salt. The drink provides the coconut’s natural rich flavour and subtle sweetness, also bringing a ‘velvety texture’ that is ideal in smoothies and cooked dishes as well as on its own, Malk Organics said. Meanwhile, the new soya option contains just three ingredients: filtered water, soya beans and organic Himalayan pink salt. It offers 6g of plant protein in each serving, aiming to meet consumer needs around both flavour and nutrition. The creamy drink is well-suited for use in coffee, smoothies and cooking. Jason Bronstad, Malk’s CEO, said: “We're thrilled to introduce Organic Coconut and Organic Soy to our growing portfolio of clean, plant-based milks”. “As demand for transparent, flavourful options continues to rise, we're confident that our organic, dairy-free favorites will further solidify Malk as the trusted brand in the category.” The coconut product will roll out in Whole Foods and Sprouts this March, priced at $6.99 per 28 oz bottle, while the soya milk will launch exclusively in Whole Foods at an SRP of $5.99 per 28 oz bottle.

Lidl Netherlands has announced improvements to its range of meat alternatives, promising enhanced taste, texture and nutritional values. The retailer’s range of meat substitutes has been upgraded, aiming to create healthier and more sustainable offerings for consumers. The supermarket chain hopes this will encourage more shoppers to choose plant-based meat more often. Nutritional improvements include reduced salt content – more than 30% of the salt has been reduced in the retailer’s own-label vegan meatballs and minced meat. As a result of reformulation, more than two-thirds of Lidl Netherlands’ own meat alternatives now meet the Wheel of Five nutritional standards, developed by the Netherlands Nutrition Centre to highlight the types of foods that consumers should prioritise eating regularly in order to maintain a healthy diet.   Additionally, the number of fully plant-based products in the range has increased from 15 to 24. For example, the vegetarian burger and mushroom burger now offer a revamped, fully vegan recipe. Gijs Regtuit, buyer at Lidl Netherlands, said: “Before we started this process, we already had a clear goal in mind: we wanted to offer the best range of meat substitutes in the Netherlands. In total, we spent more than a year developing the most optimal recipe for each meat substitute.” “A major challenge in this was finding the right structure, taste and bite. Various suppliers were involved in the process, who developed various recipes especially for Lidl that did not yet exist on the market. This allowed us to create a unique range, both in terms of taste and nutritional values.” Martine van Haperen, nutrition and health expert at industry awareness organisation ProVeg International, commented on Lidl’s initiative: “Fortunately, we already know from research that meat substitutes have a healthier composition on average than comparable meat products. For example, most plant-based sausages contain less saturated fat and more dietary fibre than pork sausage.” “But meat substitutes are often just as salty as animal meat. That is why it is a very positive development that Lidl has reduced the salt content in its meat substitutes and has introduced more healthy meat substitutes.”

Heura Foods has launched Tex Mex Chunks, a high-protein and additive-free meat alternative designed to offer the traditional flavours and aromas of Mexican cuisine. The company, based in Barcelona, Spain, is planning to launch five new products this year with a focus on clean label and nutrition. Its new Tex Mex Chunks are the latest addition to its existing Chunks range, which currently includes original and Mediterranean-inspired variants. The launch responds to growing interest in Mexican food, the consumption of which has increased by 30% in volume and 39% in retail sales value according to Kantar. The product is high in protein, providing 27% of the daily protein intake per serving, and offers a source of fibre and vitamin B12. It is also additive-free, catering to demand for more minimally processed plant-based alternatives. Marc Coloma, CEO and co-founder of Heura Foods, said: “At Heura, we continue to push for foods with a greater impact on our health and the planet, so we can enjoy every day. Our Chunks, which are the best-selling product in the category, together with the growing trend of Mexican cuisine, have led us to create an alternative that responds to what consumers want: nutrition, sustainability, and a delicious experience.” He added: “With this new launch, we take another step forward in transforming the food industry, challenging its limits and ensuring that there are more and more options that place consumer health at the centre, without sacrificing the experience and enjoyment of their favorite dishes”.

The Good Food Institute (GFI) Europe has shared research showing that patent publications by European alternative protein innovators have increased by 960% over the last decade. The nonprofit think tank’s report found that the region’s companies and public research organisations published 1,191 patents related to the development of plant-based foods, cultivated meat and fermentation last year. Just 124 were published in 2015. According to GFI’s findings, the total number of patents filed by European organisations stands at more than 5,000. The publication rate has grown by an average of 32% each year. This highlights the rapid rate of innovation across the alt-protein sector, GFI noted. Despite this, the report suggests that key technologies required to ensure these proteins are as tasty and affordable as animal-based products remain ‘overlooked,’ with more open-access research ‘urgently needed’ to advance the field. It found an inconsistent picture across Europe, with innovators from just five countries (Switzerland, the Netherlands, Germany, France and the UK) named on 72% of all patent ‘families’ – groups of documents related to the same invention. Switzerland emerged as a clear leader, with Swiss organisations publishing 1,232 patents from 262 patent families since 2015. Elsewhere, Germany has the highest number of individual ‘asignees’ – the organisation or individual that owns the patent’s rights – at 82. Plant-based foods dominated innovation, with nearly 4,000 patents published in this area since 2015. This represents 74% of the total and reflects the greater maturity of plant-based research, while some cell-based and fermentation technologies remain in their infancy in the alt-protein industry. However, GFI highlighted that areas such as improving protein crops grown to provide the raw ingredients for plant-based products remain ‘highly neglected’. The number of patents published relating to cultivated meat and precision fermentation was much smaller, highlighting the need for more research to stimulate innovation. This is particularly relevant in areas such as developing better culture media to enable animal cells to grow, and finding more efficient microbial strains as a basis for fermentation-made foods. Alt-meat was the most common end product, followed by dairy, but just 1% of all patent families related to alternative seafood, indicating a need for further research in this category. David Hunt, research support manager at GFI Europe, said: “This report reveals the rapid pace of Europe’s alternative protein innovation. However, alongside the exciting breakthroughs, we find that key areas needed to commercialise these foods are being overlooked, and there is a risk that some countries may be left behind.” He added: “In order to drive green growth and boost food security, governments and funding bodies must build a thriving ecosystem by providing more opportunities for public research organisations to collaborate closely with private companies. This would deliver open access innovation that will benefit the entire field and help bring findings to market more quickly.”

UK oat milk chocolate brand Happi is launching two new Easter eggs, joining its core range for a limited time this Spring. The new Salted Honeycomb and Cherry & Almond Easter eggs are both crafted from sustainably sourced oat milk chocolate and 100% natural ingredients, Happi said, like the other product’s in the brand’s range. According to the brand, they contain 35% less sugar than other mass market brands, as well as offering a dairy-free and vegan option. The new flavours join the now five-strong range alongside Plain Milk, Salted Caramel and Orange. Gavin Cox, founder of Happi, said: “Our Easter Eggs don’t just taste great, but use 100% paper outer packaging and the egg is sealed in a fully compostable bag made of wood pulp, therefore they create a lot less waste than standard eggs”. “With demand increasing among consumers for great quality and eco-friendly choices, we are really proud that we can deliver the same great-tasting, rich and creamy chocolate that we are known for, as well as reduce our impact on the environment.” The new Easter eggs are available from Waitrose and retailers nationwide, priced at £11.99 per 155g egg.

Beyond Meat has published its financial results for the fourth quarter and full year of 2024, revealing plans to suspend its operations in China and cut 64 jobs as part of a strategy to reduce operating costs. The alt-meat maker posted its second consecutive quarter of year-on-year net revenue growth after several years of falling sales, reaching net revenues of $76.7 million in Q4 – a 4% increase on the year-ago period. Beyond also cut its net losses by approximately 71% in Q4 compared to the year-ago period, reporting a $44.9 million net loss compared to $155.1 million in the fourth quarter of 2023. For the full year of 2024, net revenues were $326.5 million, a decrease of 4.9% year-over-year. However, the company narrowed its losses to $160 million, compared to $338.1 million in 2023, a 52% improvement. It recorded a gross profit of $41.7 million, or a gross margin of 12.7%, compared to a loss of $82.7 million in the year-ago period. Aiming to position the company for run-rate EBITDA-positive operations by the end of 2026, Beyond Meat shared plans to implement organisational changes and cost reduction measures intending to support its long-term goals. As part of this, the company’s board of directors have approved a plan to reduce the company’s current workforce in North America and the EU by approximately 44 employees, representing 6% of the company’s total global workforce. Additionally, it will suspend its current operational activities in China, estimated to cease by the end of the second quarter of 2025. This will involve reducing its workforce in the country by approximately 20 further employees – 95% of its China workforce, and 3% of its total workforce globally. Ethan Brown, Beyond Meat’s CEO and president, commented: “2024 was a pivotal year for Beyond Meat. We returned to year-over-year net revenue growth in the second half, meaningfully expanded gross margin compared to the prior year, sharply reduced operating expenses and delivered a significant year-over-year improvement in Adjusted EBITDA.” He said that 2025 will see the company pursue four key ambitions: to produce comparable year-over-year top line net revenues, to improve gross margin to approximately 20% with the longer-term goal of exceeding 30%, to further reduce operating expenses over 2025 and 2026, and to improve liquidity and optimise its capital structure. “We are pursuing these four measures with considerable confidence in the long-term growth of the global plant-based meat industry and our leadership position therein,” Brown added. In its full year outlook for 2025, the company projected net revenues in the range of $320 million to $335 million, with first quarter net revenues expected to be comparable to net revenues in the first quarter of 2024. Gross margin is expected to be approximately 20%, and operating expenses are expected to be in the range of $160 million to $180 million. Top image: © Beyond Meat

Unilever’s UK ice cream stick brand, Magnum, has introduced a brand-new vegan ice cream recipe, said to be its ‘most velvety’ yet. The new soya protein-based ice cream, paired with Magnum’s signature cracking vegan chocolate, is said to deliver an even more ‘luxurious’ ice cream experience. It replaces the previous recipe, which used pea protein, aiming to offer a smoother taste and texture. The recipe is being rolled out across Magnum’s trio of vegan products: Magnum Vegan Classic, Magnum Vegan Almond and Magnum Blueberry Cookie. Daniel Lythgo, brand manager for Magnum UK at Unilever, said: “This new soy-based recipe not only delivers an exceptional taste experience but also presents a significant opportunity for retailers to help drive incremental ice cream sales”. “We constantly test and evolve our products to bring shoppers the most indulgent ice cream experiences. This is no different for our vegan range, and testing with consumers found that they really enjoyed our new velvety vegan ice cream recipe and the flavours on offer.” The reformulated range will be available in a new premium pack design, developed to elevate its visibility on shelf.

Natural colours specialist Oterra has inaugurated a new colour blending and application centre in Kerala, India, to serve the Indian, Asia Pacific and Middle East markets. The facility is located in Kochi, Ernakulam district, housed on the site of Oterra’s Akay Natural Ingredients subsidiary. It includes colour blending and application labs to support customers in transitioning toward natural colours in their F&B products. Oterra’s CEO, Martin Sonntag, explained that India and the wider APAC region is growing in importance for the company. He added that India’s strategic location offers easy access to emerging sectors in neighbouring regions like the Middle East. Previously, Oterra exported raw materials to its factories in Europe for processing, before importing the finished blends for use in India. From the new facility, it can now directly supply the most commonly seen colour shades used in the food and beverage industry, including yellow, orange, red and pink made from raw, plant-based materials such as turmeric, paprika, annatto and red beet.   The company employs 120 workers in production and laboratories at the site. Raw materials go through a spray drying process, before being mixed for use in food and beverage products. The site also includes an innovation and application laboratory. Manu Raj V, director and head of operations at Akay Natural Ingredients, said: “We will be able to support the majority of our customers’ needs from our lab in India for products such as juices, concentrates, hard-boiled candy, jelly gums, biscuits and cakes”. “Having a local facility allows us to streamline the supply chain and ensure a more consistent supply of high-quality natural colours. It also allows us to respond more quickly to customer demands, reducing lead times and improving our ability to meet market needs in India and the surrounding regions.” A recent report from the Natural Food Colors Association found that while Indian home cooking is known for its vibrant colours and use of fresh ingredients, the country’s packaged goods industry uses ‘nearly exclusively’ artificial colourings. However, changing consumer trends and growing food and drink exports to countries where natural colours are preferred could see the growth of natural alternatives. Additionally, research from Innova Market Insights has found Indian consumers are increasingly favouring products made with natural ingredients, in line with growing demand for foods and beverages that are free from artificial additives, preservatives and processed ingredients.

GoodMills Innovation has launched a new flour mix for pinsa, combining wheat, rice and chickpea flour with dried sourdough. In a statement announcing the launch, the ingredients specialist said that pinsa is gaining in popularity as a savoury-topped snack product due to its rustic, handcrafted appeal. The company launched its Pinsa 100% product to enable retail, large-scale and artisan bakeries to benefit from the trend. The base is described as light and crispy with a distinctive artisan appearance, and can be pre-produced, frozen and freshly baked as required. Long dough fermentation of at least 24 hours results in a ‘complex’ flavour profile and coarse, airy crumb, GoodMills said. Rice flour gives the base its characteristic crispiness, while the chickpea flour enhances the depth of flavour with nutty notes. The base is clean label and suitable for vegans, so can be used in plant-based applications. Pinsa is produced in two baking stages: first, the dough undergoes an initial baking process, creating a stable, storable base. The base can then be frozen, pre-topped or delivered directly to stores as needed. The second baking stage occurs just before sale, ensuring a crisp crust and airy centre. The Pinsa 100% manufacturing process is designed to meet the needs of bakeries. The dough is machine-processed to the desired weight before being refrigerated for around 24 hours. The next day, fingertip pressing of the dough creates the pinsa’s characteristic irregular surface. After shaping, the first baking process takes place, and the bases can then be frozen or delivered immediately. Topping can be done centrally or in individual stores, depending on logistics, with the final baking process ideally taking place just before consumption.