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.

Vegetable-led pasta brand Sunny & Luna has added a brand-new pumpkin gnocchi product to its range, debuting at Sainsbury’s stores across the UK. Made with pumpkin and cauliflower, the gnocchi contains 50% vegetables and aims to provide a nourishing twist on Italian comfort food that counts as one of British consumers’ five daily fruit and veg portions. It joins the brand’s existing cauliflower gnocchi (made with fresh cauliflower) and spinach gnocchi (made with fresh spinach and cauliflower) in the chilled fresh pasta aisle at Sainsbury’s this month, marking the brand’s first major supermarket listing. Guilia Berretti, founder of Sunny & Luna, said: “Growing up making pasta with my grandmother in Milan ignited my love for Italian food. Later, as a fashion model, I saw how carb-heavy foods like pasta were often demonised, especially among young women.” She added: “Sunny & Luna was born to change that – to give people the Italian comfort food they love, with the nutrition they need to thrive. Getting that into millions of homes every week is a huge moment for our mission.” The brand’s products are made in Italy using authentic Italian recipes and contain no preservatives or other artificial additives. Other products available in the range include a tagliatelle made from lentils, chickpeas and peas. In addition to the Sainsbury’s listing for the three chilled products, the brand’s broader range is available at Ocado, Whole Foods, Planet Organic, Zapp and independent delis and grocers across the UK.

Dutch start-up Time-Travelling Milkman (TTM) has secured €2 million in Pre-Series A funding to accelerate the commercialisation of its Oleocream solution – an ingredient designed to enhance creaminess in plant-based and hybrid dairy products. The food-tech company, founded in 2020 and based in Wageningen, has received backing from Sparkalis – the venture arm of Puratos – to support global expansion in premium bakery and patisserie categories, and Evercurious, a venture capital fund backing European early-stage deep-tech start-ups. The round also includes follow-on funding from Oost, a long-standing shareholder and regional development agency in the Netherlands. With production scaled to 1,000 tonnes per year, TTM will use the capital to scale the commercial roll-out of Oleocream in the dairy and dairy alternatives market. With commercial trials underway and new product launches expected in the coming months, TTM hopes to ‘redefine creaminess’ in dairy and plant-based categories across Europe. Oleocream is a clean label, allergen-free ingredient that is rich in unsaturated fats and highly compatible with high-heat processes, fermentation and low acidity applications. TTM describes it as a ‘breakthrough’ solution, designed to tackle three challenges for the alt-dairy and dairy categories: rising prices, ecological disruption and the ‘underwhelming’ taste experience of many plant-based alternatives. According to the start-up, Oleocream can deliver creaminess at a fraction of the cost of dairy fat and lowers product emissions by more than 80%. It is made using a patented process that converts European sunflower seeds into functional ingredients. Its development was propelled by rising consumer demand for healthier and less processed foods, as well as increasing pressure to transition away from tropical fats and toward more sustainable alternatives. It also aims to support the emergence of hybrid dairy, which combine plant-based ingredients with traditional dairy, as a fast-growing category. TTM said consumers will soon enjoy Oleocream in products such as breakfast spreads, desserts and cream cheeses that feature shorter, cleaner and healthier ingredients lists. Dimitris Karefyllakis, co-founder and managing director of TTM, said: “We’re seizing a rare opportunity in a sector where both investments and sales have stalled. “After years of optimization and scaling, we’re ready to deliver Oleocream at commercial volumes efficiently, consistently and affordably.” Top image: © Time-Travelling Milkman

UnButter, a Canadian vegan butter brand, aims to provide a disruptive new innovation for the plant-based category with the launch of its shea-based, allergen-free product. Brand founder Vivian Villa believes the product has potential to appeal to all consumers due to its taste, as well as being free from common allergens and high in healthy fats. It brings shea – a fat extracted from the nuts of the shea tree, commonly used in hair and skin care products due to its hydrating properties – to the dairy alternative category in what is claimed to be a market-first. The shea-based butter offers a creamy and versatile dairy-free option that can be used across multiple use occasions, from cooking and baking to spreading on toast. It is debuting in three flavour varieties: Lighty Salted, Salted, and Herb + Garlic. Commenting on the launch, Villa said: “We’re thrilled to introduce UnButter to Healthy Planet customers across Ontario. This partnership means more people will have the opportunity to enjoy a plant-based butter alternative that doesn’t compromise on taste or texture, that is wonderfully high-fat due to the shea base.” UnButter is rolling out at Healthy Planet stores across Ontario, Canada. The brand is participating in a series of in-store sampling events throughout the month, giving consumers the chance to try the butter alternative before purchasing.

Alt-dairy and cereal brand Moma Foods has introduced four new oat milk products into its UK retail line-up, launching this autumn. The brand is targeting incremental sales with a raft of innovation spanning flavoured and functional oat milks, and RTD lattes. Each product is designed to tap into fast-growing consumer trends in taste, health and premiumisation. Two flavoured oat milks – Salted Maple & Hazelnut Oat Drink, and Pistachio Oat Drink – will launch into Moma’s range, aiming to deliver café-style taste without the cost or complication of syrups and barista equipment. Moma revealed that consumer testing crowned Maple & Hazelnut the ‘most appealing autumn-inspired flavour,’ while the Pistachio variety taps into the pistachio boom. The green nut’s popularity has surged following the global viral Dubai Chocolate trend. Both flavours roll into Morrisons, Waitrose and Amazon from 22 September, available in 1L cartons for an RRP of £2.20. Also launching is the new fortified Immunity Support Oat Drink, launching at Waitrose on 12 October with an RRP of £1.80 per 750ml. Fortified with five essential vitamins and minerals plus calcium and B2, the drink is positioned as ‘your daily oat, boosted with benefits’. It aims to provide an easy route into functional health for consumers without the need for added supplements. Each 250ml serving delivers 100% of the recommended daily vitamin D intake. The global ‘boosted’ beverage market is now worth over £111.4 billion, with ‘immunity boosters’ taking a 25% slice. In the UK, research shows over half of consumers fail to meet daily vitamin and mineral requirements, fuelling demand for fortified foods and beverages. Finally, responding to rising demand for innovative RTD dairy-free options, Moma will debut its RTD Oat Chai Latte – available in a 250ml can for £1.80 via Waitrose and Amazon, from 12 October. The chai latte features a blend of aromatic spices and creamy oat milk. Within total milk, iced coffee and flavoured milk are growing – but Moma noted that dairy alternatives continue to under trade in these spaces due to ‘a lack of exciting and delicious options’. The brand aims to unlock this category opportunity with its latest launches, tapping into affordable indulgence demand. Natasha Thompson, marketing director at Moma Foods, said: “Consumers want flavour, function and quality from oats, and our latest launches deliver on all three. We’re giving retailers category-driving innovation, while staying true to our commitment to UK-grown oats and extraordinary taste.”

Danish foodtech innovator Summ Ingredients, formerly known as Nutrumami, is poised to transform the food ingredients landscape with the introduction of its first multifunctional ingredient, FermiPro. Following a recent rebranding and a successful funding round, the company aims to redefine how food ingredients are formulated, addressing the growing demand for healthier, plant-centric options. Summ Ingredients has successfully raised €1.7 million in funding, with contributions from EIFO, BoxOne, and existing investors Kost Capital and Planetary Impact Ventures. This investment will facilitate the production and market rollout of FermiPro, which is expected to be available to food producers by autumn 2025. Frederik Jensen, CEO and founder of Summ Ingredients, commented: “We aim to pioneer a new ingredient category – multifunctional, fermented proteins – that deliver taste, texture and nutrition in one solution”. This approach not only simplifies formulation for food manufacturers but also enhances the appeal of plant-based foods. FermiPro stands out as a fermented protein that combines multiple functionalities, offering food producers an innovative toolkit for product development. Key benefits include: Enhanced flavour :  FermiPro provides complex umami flavours and kokumi (mouthfulness), replicating the depth typically found in meat-based dishes. Natural texture building : It effectively replaces traditional additives such as gums and starches, improving mouthfeel without compromising on quality. Nutritional boost : The ingredient enriches products with protein, minerals and B-vitamins, creating a more complete nutritional profile. This multifunctionality allows food producers to reduce reliance on flavourings, texturisers and E-numbers, promoting cleaner label products that use more legumes and other plant-based ingredients. Summ Ingredients is already leveraging FermiPro across various food categories, with several products in the pipeline: FermiPro Cultured ProMix: A plant-based cheese that achieves double-digit protein content and 30% less fat without using modified starch or texturants. FermiPro Bouillon Creamer: An all-in-one solution for ready meals, delivering rich flavour and creamy texture. FermiPro Saucier: A dairy-free, starch-free option that offers creaminess and umami for sauces. FermiPro Texture+: A clean label solution for hybrid and plant-based meats without additives. FermiPro Plant Booster Clean label Seasonings: Achieving up to 30% salt reduction while maintaining robust flavour profiles. The rebranding to SUMM Ingredients reflects the company’s ambition to integrate multiple functions into a single ingredient, enhancing health, flavour and sustainability. To support this vision, Summ Ingredients has appointed Kasper Bus as chief commercial officer. With extensive experience in the food and ingredients sector, Bus will play a critical role in aligning the company’s technological innovations with market needs. Jensen noted: “With Kasper on board, we gain a strong commercial driver who can bridge our technology with market demands, essential for our global expansion”. Summ Ingredients is advancing its innovations through a proprietary cross-fermentation platform, with two patent applications filed. This technology leverages the synergistic effects of various microorganisms applied to diverse plant materials, unlocking new multifunctional ingredients suitable for a wide range of applications, from cultured plant cheeses to umami-rich seasonings. Looking ahead, the company is also developing a second multifunctional ingredient aimed at sugar reduction and improved mouthfeel, further expanding its potential to transform food formulation.

Bel Group’s Babybel cheese brand has introduced Mini Babybel Hellfire in the UK, a spicy dairy-free snack launched in partnership with television series Stranger Things. The snacks are described as offering a ‘bold and intense’ flavour for ‘adventurous snackers,’ available at Sainsbury’s and Morrisons stores in nets of six. They are made from 100% plant-based ingredients, including coconut oil, modified potato starch and a hot chilli blend containing red bell pepper, red jalapeno chilli pepper and cayenne chilli pepper. The cheese snacks also provide a source of calcium. This collaboration between Babybel and Stranger Things has been launched in celebration of the upcoming TV show’s fifth series, set for release in late 2025. Babybel introduced its first plant-based version in 2022. Parent group Bel has recently confirmed plans to focus on additional dairy-free flavours of its iconic cheese wheels as part of an innovation roadmap centred around its core brands. This announcement came as the group revealed it would be discontinuing its 100% plant-based brand Nurishh by the end of 2025 , having been unable to establish a profitable and sustainable business for the brand.

This month, the spotlight is on Leaft Foods: a New Zealand-based food-tech innovator developing functional ingredients and consumer products made from green leaf protein. We spoke to Ross Milne, the company’s CEO, to find out more. Could you tell us about Leaft Foods’ journey and how the company came to be established?  Leaft Foods emerged from a pivotal moment in 2014 when our co-founders, John and Maury Leyland Penno, attended a Stanford University innovation bootcamp that sparked their interest in how livestock farmers could move toward more sustainable food production methods while continuing to produce high-quality food.  Maury had developed her business acumen through roles at prestigious organisations including Team New Zealand, Boston Consulting Group, and dairy giant Fonterra. Meanwhile, John combined scientific expertise as an agricultural researcher with entrepreneurial experience from co-founding and leading Synlait Milk as CEO.  In 2017, their focus shifted toward a more radical concept: extracting high-quality protein directly from green leaves. This led them to concentrate on rubisco, a protein that exists in virtually every green plant on Earth and happens to be the planet’s most abundant protein.  In 2019, the founding team was completed when I came aboard as CEO with a unique perspective and skillset. I'd spent my career engineering some of the world’s largest food manufacturing facilities for GEA, recently had embraced plant-based eating and was seeking to apply my expertise toward more sustainable food systems.  While many companies in the alternative protein got caught up in market excitement and then strong economic headwinds in recent years, Leaft focused intensively on research, development and refinement, working quietly to solve complex technical challenges while maintaining a clear focus on commercial economic viability.  Our ultimate goal is transformative: to create a new path to protein production by bypassing both traditional animal agriculture and seed-based plant proteins in favour of extracting superior nutrition directly from leaves. We view this not as an incremental improvement, but as the foundation for an entirely new approach to feeding people sustainably.  Why rubisco protein? Rubisco represents what has long been called the ‘utopia protein.’ It’s a truly amazing protein and it is present in every green leaf. Its abundance means we can build a more efficient food system that is a step-change towards a lower carbon future.  It’s a remarkable convergence of nutritional excellence, core food systems functionality and environmental benefits. It delivers an amino acid profile that exceeds whey protein, which is the gold standard for complete proteins, with all essential amino acids present in optimal ratios, including tyrosine, phenylalanine and tryptophan.  Rubisco’s exceptional digestibility is another critical factor. As an enzyme protein built for biological activity rather than storage, it releases amino acids much faster than traditional plant proteins, delivering peak concentrations precisely when the body needs them most. This represents a shift from reactive nutrition (protein for recovery after exercise) to proactive nutrition (protein available during performance).  Beyond basic nutrition, our Rubisco offers amazing functional properties that are desired in food matrices, such as its foaming, emulsification and gelling properties. This makes it ideal for food manufacturers seeking to replace egg whites or dairy proteins in their formulations. The environmental impact is also significantly lower than animal-derived proteins like whey, because we take the cow out of the system.  The sustainability benefits extend to how our crops are farmed. Lucerne (alfalfa), which we use as our primary source, fixes its own nitrogen from the atmosphere, reducing fertilizer requirements. Its deep taproot system makes it highly water-efficient while improving soil structure and health. And unlike annual crops, lucerne grows year after year without replanting and can be harvested multiple times annually, maximising land productivity. How does your technology to extract the protein from green leaves and turn it into a functional ingredient work? How does this tech address previous challenges associated with extracting rubisco protein?  Most protein extraction efforts focus on maximising the yield of one component. Our breakthrough was recognising that we could optimise protein quality while creating value from 100% of the raw material. The timing convergence was crucial too. We had access to New Zealand's world-leading food production and research expertise and our strong history in dairy. Equally important was having the team and resources to spend time testing and refining. This, in conjunction with our direct farmer relationships, helped us understand how the crop could really be integrated into a farming system.  You recently launched your first consumer product, Leaft Blade. Why did you choose to target the performance nutrition category?  We chose performance nutrition because it plays directly to Rubisco's greatest strength, which is speed. While traditional proteins are designed for recovery after exercise, we saw an opportunity to flip that model entirely with proactive nutrition that works before performance happens. Rubisco's enzyme structure means it delivers amino acids up to six times faster than conventional proteins. For athletes and fitness enthusiasts, this translates to amino acids flooding their system precisely when muscles send their ‘build’ signal during exercise, rather than hours later during recovery.  The performance market was also the right fit for introducing something completely new. These consumers understand protein science, and they get concepts like amino acid profiles and absorption rates. They're willing to invest in demonstrable benefits and are quick to recognise when something genuinely works better. By entering performance nutrition where function matters most, we could showcase what Rubisco actually delivers rather than fighting preconceptions about plant protein limitations as other companies have.   We're not just launching another plant protein. We're creating an entirely new category. The leaf protein category for consumer products doesn't exist yet, but we're defining and leading it.   Are you developing products in any other product categories? What other applications would the ingredient be well-suited to?  We're definitely seeing exciting opportunities beyond performance nutrition, particularly on the B2B ingredient side where Rubisco's functional properties really shine. Our B2B customers immediately grasp the potential when they see Rubisco's emulsifying, foaming and gelling capabilities in action. Because Rubisco behaves like premium functional proteins such as egg whites or whey, it opens doors in categories where plant proteins have traditionally struggled. We see strong potential in bakery applications where Rubisco's foaming properties could replace egg whites, and in dairy alternatives where its emulsifying capabilities could improve texture and mouthfeel.  Because our products are highly functional, we're competing against high-value proteins like egg, rather than commodity plant proteins. This positions us well economically while solving real formulation challenges for food manufacturers. We're also exploring opportunities that leverage our zero-waste process. Since we extract value from 100% of the leaf material, not just the protein, we can create multiple revenue streams from a single input.  Are there any notable market trends and consumer demands that your solution can tap into?  The biggest shift we're witnessing is growing consumer sophistication around protein quality. People are moving beyond just counting grams of protein. They want to understand amino acid profiles, absorption rates and functional benefits. This education trend works in our favour because once consumers understand what makes Rubisco unique, the value proposition becomes clear.   There's also some fatigue with traditional plant-based proteins. Many consumers have tried products that compromise on taste, texture or nutrition, and they're hungry for alternatives that don't force those trade-offs. Sustainability consciousness continues to grow, but consumers are becoming more discerning. They want genuine environmental benefits, not just marketing claims. The clean label trend is also massive and accelerating. Consumers want ingredients they can pronounce and understand. ‘Protein from green leaves’ is inherently clean and simple.   How have you seen the alternative proteins market evolve in recent years?   The alternative protein sector has been through a complete cycle since we were founded: from explosive hype to significant correction, and now we're seeing a more mature, realistic phase emerging. When we began, the sector was experiencing massive excitement and capital influx. Everyone was talking about disrupting animal agriculture, and valuations were skyrocketing based on potential rather than proven fundamentals. A lot of companies got caught up in that momentum. Then reality hit. The market realised that many alternative protein products were compromising significantly on taste, texture or nutrition compared to what they were trying to replace. Consumer adoption plateaued and investors became much more cautious.  What we're seeing now is a more discerning phase. Consumers are moving beyond novelty and demanding products that truly deliver. It’s not enough to make sustainability claims. A product needs to deliver on performance, taste and value. I think the companies that survive this shake-out will be ones focused on fundamental breakthroughs, rather than incremental improvements. There's growing recognition that we need genuinely transformative solutions, not just better versions of existing plant proteins.  What has been Leaft Foods’ biggest achievement to date?  Our biggest achievement has been cracking the code that stumped researchers for over a century. We successfully extracted Rubisco protein on a commercial scale while preserving its extraordinary functional properties. We've proven the entire system works at a large scale, which is important to business growth and viability. Our 30,000 square foot facility’s current production is impressive, but it is also just the start of what we can do. We've also demonstrated that this breakthrough can deliver genuine value to both B2B customers and consumers.  Have you faced any particular challenges on your journey? How did you navigate them?  We've certainly faced our share of challenges, but I think our approach to navigating them has been key to our progress as a company.  The biggest technical challenge was the fundamental extraction paradox I mentioned. This took years of painstaking work by our team of scientists and engineers. Timing the market has been both a challenge and an advantage. We started during the height of alternative protein hype, but rather than getting swept up in that excitement, we made a decision to stay heads-down building. That discipline paid off.  The commercialisation challenge was also substantial. We're creating an entirely new category with leaf protein, so there's no established playbook. We had to figure out how to position something that doesn't exist yet. Our strategy has been to let performance speak for itself.  What’s next for Leaft? Any exciting plans in the pipeline?  We're at a really exciting inflection point with our current production validating both our business model and unit economics. From here, we map our journey to profitability as we take the next steps to scale up. On the consumer side, we're seeing strong early adoption of Leaft Blade among performance athletes and weekend warriors. The B2B ingredient business is moving forward too. We're working with partners across different food categories who want to leverage the functional properties of our protein.  Our first strategic partnership we’re announcing on the B2B side is with Lacto Japan ,  a leading distributor of speciality food ingredients, to introduce Leaf Rubisco Protein to Japan's sophisticated food manufacturing sector. Through that partnership, we're already engaged with several of Japan's most important food manufacturers across plant-based foods, bakery products and sports nutrition categories. The early market validation has been strong. Lacto's team was impressed not just with the protein system itself, but with how well it performs in actual applications, meeting the exceptionally high standards that Japanese consumers expect.   For aspiring food-tech start-ups, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic sector? Having weathered numerous cycles in the food manufacturing space, I'd say the most critical lesson is that fundamental economics always apply. In some periods, it may feel like they don't matter, but they inevitably come back to bite you. We've always maintained a long-term vision for Leaft that's helped us look through market cycles and stay focused on what actually matters. I’d also encourage new entrants to the industry to be honest about their boundary conditions. We've always been clear on the yield targets we needed to hit for scale and the quality thresholds required for customer acceptance. Having clarity on these constraints forces you to find solutions that actually work commercially, not just technically at lab-scale.