US-based vertical farming company AeroFarms has revealed it will be ceasing operations and closing its site in Virginia, resulting in a termination of the company’s 173-strong workforce. AeroFarms is a supplier of microgreens to the US retail market, grown inside its large, indoor vertical farm that employs modern technologies such as aeroponics, automated systems and AI. These technologies enable the cultivation of greens in a controlled environment, requiring less land and water than traditional farming. The company informed the Virginia Department of Workforce Development and Advancement of its decision last week, stating that the company’s largest investor had withdrawn further financial support due to an unannounced restructuring and change in priorities. Following this, AeroFarms said it was unable to secure alternate capital and is now unable to continue operations unless it can obtain new funding from other sources. Located in Ringgold, Virginia, the facility is slated to close this Friday (19 December 2025), with a small number of employees set to remain for a short time thereafter to help wind down operations. In its letter, AeroFarms acknowledged that it had been unable to give affected employees the amount of notice typically enforced under the Worker Adjustment and Retraining Notification (WARN) Act, which requires employers to provide 60 days’ prior written notice to employees in the event of a mass lay-off or facility closure. AeroFarms said it gave notice ‘as soon as possible,’ noting that federal law recognises employers may give less notice where employment loss results from ‘unforeseen business circumstances’. The company had only recently secured new funding to support its Virginia facility , which had become its new headquarters following the equity financing raised and the company’s refinancing of its debt. It had grown a strong presence in the US’ sustainable, smart agriculture sector, commanding over 70% of the nation’s retail market for microgreens.

FoodBev Media is pleased to announce the winners of the World Plant-Based Innovation Awards 2025 , an event that recognises significant and practical advancements in how plant-based products are made, including ingredients used and production methods employed. We celebrate the companies that are tackling tough challenges in areas such as texture, flavour, function and sustainability. This year's entries showed a clear and practical step forward, confirming a solid commitment to creating food that is enjoyable for people and better for the environment. Each winning company earned its place by solving real-world problems. This might involve creating a successful plant-based alternative that truly feels and tastes like the original, discovering a valuable new source of protein or using manufacturing processes that significantly lower their environmental footprint. Their success is a result of smart science and a good understanding of the market, leading to innovations that are both practical and set a high bar for the entire industry. FoodBev congratulates all the winners for their foresight, hard work and important role in building a more sustainable and plant-forward future. World Plant-Based Innovation Awards 2025 winners Best dairy solution Arla Foods | Plant-based Soft Serve Best dairy solution  recognises Arla Pro Plant-based Soft Serve  as a standout innovation for the foodservice sector. Arla successfully engineered a product that delivers the familiar, indulgent soft serve experience –complete with a rich, creamy texture and balanced vanilla flavour – using only 100% plant-based ingredients . The product’s key achievement is its ability to seamlessly integrate into professional kitchens, working effortlessly in existing soft serve machines while offering a solution that is both gluten-free and soy-free . Best foodservice solution Endori Food | Vegan Crispy Balls Chicken Cheese style Best foodservice solution  goes to Endori's Vegan Crispy Balls Chicken Cheese Style , a cutting-edge, one-bite snack designed specifically for professional kitchens. This innovative product perfectly balances efficiency, convenience and modern plant-based demand by combining hearty 'chicken' made from German wheat protein with a mild 'cheese' alternative, all coated in an extra crispy breading. They can be prepared quickly from frozen in a fryer or oven and allow for precise portioning, supporting economic planning and waste reduction. With a commitment to sustainability, produced using 100% green electricity and regional raw materials, Endori offers a forward-looking, high-quality solution that supports busy kitchens. Best functional/health solution Yumi | Organic Toddler bar Best functional/health solution  recognises the Yumi Organic Toddler Bar , a product setting a new standard in early-life nutrition. Thoughtfully designed to support the critical stages of early childhood development, this soft-baked bar delivers meaningful nutrition  specifically for growing brains and bodies. A key achievement in the toddler snack category is that the bar contains not a single gram of added sugar . Additionally, it provides a source of fibre and eight essential vitamins and minerals , actively addressing common nutritional gaps in young children. Certified organic, non-GMO and gluten-free, the Yumi Organic Toddler Bar offers parents a convenient and health-forward option. Best meat solution Maia Farms | Maia Form Best meat solution  celebrates Maia Farms’ Maia Form , an innovative textured protein crafted from a blend of mushrooms and peas. This clean label base is designed to offer a superior sensory and functional experience for food manufacturers. Maia Form provides a dependable meat-like bite  and excellent water-binding capacity, which ensures reliable performance across a variety of food formulations. With a natural umami taste  and high fibre content, it seamlessly combines deep nutrition with crucial functionality. Available in versatile formats like Ground, Shred and Strips, Maia Form gives product development teams a consistent and scalable foundation for creating the next generation of alternative and blended foods. Best protein solution ICL Group | Rovitaris SprouTx Textured Protein Best protein solution  goes to ICL Group's Rovitaris SprouTx Textured Protein , an ingredient developed to address the key sensory and functional challenges in the plant-based meat market. SprouTx actively reduces unwanted off-flavours , eliminating the characteristic 'beaniness' often found in soy, and simultaneously increases natural umami taste  for enhanced savouriness. Beyond flavour, the whole-bean process enhances the fibrous structure  and shortens the hydration time  to just minutes, offering both superior texture and efficiency for manufacturers. Versatile enough for applications ranging from sausages to seafood, Rovitaris SprouTx allows producers to create succulent, juicy, next-generation products without the cost and complexity of masking agents. Best flavour innovation DSM-Firmenich | ModulaSense for Vertis CanolaPro Best flavour innovation  recognises the powerful combination of DSM-Firmenich's ModulaSense for Vertis CanolaPro , a solution engineered to overcome the taste barrier in plant-based proteins. Vertis CanolaPro is a sustainable, upcycled ingredient that provides high-quality, complete protein with strong functional properties for smooth textures. ModulaSense goes beyond simple masking by employing receptor-based technology  to target and decode notes of the canola protein at a molecular level. This precise targeting delivers superior taste accuracy and a clean finish. This pairing empowers manufacturers to create highly nutritious and palatable high-protein formulations without compromising on clean label integrity or sustainability. Best production/manufacturing innovation Amano Enzyme | Plants Unlimited Best production/manufacturing innovation  is awarded to Amano Enzyme's Plants Unlimited , a revolutionary enzymatic toolkit addressing the growing need for transparent-label, sustainable food solutions. Building on a century of enzyme expertise, this platform offers targeted, natural methodologies  to overcome formulation obstacles in the plant-based market. Plants Unlimited provides specific solutions which eliminates curdling in hot coffee and improves protein solubility without using acidity regulators. Compatible with organic and non-GM labelling, Plants Unlimited delivers the precise control over texture, flavour and functionality that producers require to meet contemporary consumer expectations. Best replication/imitation innovation Nongshim - Flavolink | R-CFL Base (Chicken-Free) Best replication/imitation innovation  is presented to Nongshim Flavolink’s R-CFL Base (Chicken-Free) , an ingredient that achieves authentic chicken flavour without using any animal-derived components. Flavolink faithfully recreates the classic consommé chicken profile through plant-based design. The key lies in leveraging the Maillard reaction  to produce a deep, layered umami character that precisely replicates  the taste of real meat. This innovation offers manufacturers critical benefits for the future of food, including greater supply chain stability and regulatory agility by decoupling taste from animal sourcing. Whether used in noodles, soups or sauces, Flavolink brings consistency, realism and true-to-source flavour to diverse product categories. Best texture innovation Amano Enzyme | PG500 Best Texture Innovation  is granted to Amano Enzyme's PG500 , a specialised enzyme that solves major performance issues in plant-derived beverages, particularly within the booming barista market. PG500 improves the solubility of plant proteins  under acidic and heated conditions. This enzymatic solution allows nut-derived, cereal-derived or legume-derived beverages to function comparably to dairy milk, resulting in a professional-grade texture, consistent foam and uniform mouthfeel . Crucially, PG500 achieves this without the need for unfamiliar food additives or acidity regulators, enabling producers to satisfy consumer expectations for clean label simplicity, performance and transparency . Best start-up/new business Sky Barn Best start-up/new business  recognises Sky Barn , a company that has executed a significant leap forward in the plant-based beverage category. Sky Barn has developed a process that allows its oat milk to froth perfectly hot or cold, without using any oils, gums, emulsifiers or harmful additives . This breakthrough delivers a clean label barista-grade oat milk that stands out nutritionally, offering 8g of organic, sunflower-derived plant protein per cup , matching the protein content of whole milk. The brand's innovation extends to functionality with its +Adaptogens Oat Milk , synergising organic ginseng, ashwagandha and l-theanine to promote clean energy and mental clarity. By resolving multiple category challenges with one product, Sky Barn represents the next generation of clean, functional and versatile plant milk. Best marketing/partnership campaign Vietnam Soya Products Company | Fami - Soy Milk Best marketing/partnership campaign  is presented to Vietnam Soya Products Company  for its impactful Fami – Soy Milk: "It's Just Soybeans, But It's 100% Good for a Balanced Life"  campaign. Recognising that consumers often underestimate the nutritional value of soy milk, the campaign transformed the exclamation, "It's just soybeans," into a message highlighting the product's complete goodness . This central communication pattern emphasises the nutritional value of soybeans for a balanced lifestyle. The campaign successfully positioned Fami as a comprehensive nutritional solution for millions of Vietnamese people by uniting diverse audiences under the shared message of "100% good". The creative focus on core benefits ensures that the campaign is also deeply informative. World Plant-Based Innovation Awards 2025 finalists 4Life Research - Functional/health solution | A New Era in Immune Health: Plant-Based Transfer Factor as a Functional Solution Amano Enzyme - Functional/health solution | VeramaxG3 Amano Enzyme - Dairy solution | PG500 Arti Bar - Functional/health solution | Arti Bar Matcha Latte ICL Food Specialties - Production/manufacturing innovation | Rovitaris SprouTx Textured Protein Nature's Bakery - Protein solution | Blueberry Hearty Bars Nongshim - Flavolink - Flavour innovation | R-SFL Base (Shrimp-Free) ProNutrition - Production/manufacturing innovation | Amazon Rainforest SuperShake - Mazô Maná Sky Barn - Dairy solution | Original Oat Milk The Mushroom Meat Co - Functional/health solution | The MushroomMeat Burger The Mushroom Meat Co - Meat solution | The MushroomMeat Burger The Original Teffly - Production/manufacturing innovation | The Original Teff-ly Plus VietCoco - Dairy solution | Coconut Milk Beverage - Original Flavor The esteemed judges The value and credibility of the World Plant-Based Innovation Awards depend entirely on the skill and dedication of our judging panel. To the professionals who volunteered their time, shared their deep industry knowledge and carefully reviewed these strong submissions, we extend our sincere thanks. Their careful evaluation and commitment to fairness ensure that these awards genuinely recognise the best in plant-based innovation. Thank you for your essential contributions. About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com .

Earthful, a provider of plant-based nutrition supplements and protein products based in India, has closed a INR ₹26 CR (approx. $2.9 million) funding round. The company, which is headquartered in Hyderabad, India, was established in 2020 by sisters Sudha and Veda Gogineni. Centered around healthy living and wellbeing, its mission is to improve nutrition across India by developing clean label supplements made with plant-forward formulas. Earthful’s successful funding round was led by venture capital firms V3 Ventures and Fireside Ventures. The capital raised will support the company in growing its teams in Hyderabad and Mumbai, expanding its portfolio of women’s health innovations – including in the rapidly-growing menopause support segment – and fuelling its nationwide growth. The business claims to have created India’s first herbal multivitamin for menopausal women, as well as creating a clean label plant-based protein powder made with just six ingredients. Its products aim to provide a minimally processed alternative to many supplements and protein powders on the market, which the company noted were often filled with additives and artificial ingredients. In a LinkedIn statement, co-founder Veda wrote: “We hope for a future where more brands are brave enough to ask consumers to read the labels. To question what they’re putting into their bodies. To choose simpler, cleaner options.” She added: “The mission stays the same: make nutrition less intimidating, using nothing but nature”. Top image: © Earthful

The Jensen Meat Company has announced the integration of Before The Butcher into its Jensen Plant-Based Brands division. Located in California, US, The Jensen Meat Company has been a processor of beef products since 1958, and now operates within the plant-based meat alternatives category alongside its presence in the traditional meat industry. Jensen acquired alt-meat brand Before The Butcher in 2019, but operated as an independent company until now. This new, unified structure aims to support Jensen’s position in the plant-based category through innovation and scale. This latest announcement aligns Before The Butcher and ready-to-eat plant-based brand Cool Beans with Jensen’s co-manufacturing operations. As part of its food safety and quality assurance programme, Jensen operates two separate production facilities to mitigate cross-contamination risk. The move aims to deliver ‘exceptional flavour, innovation and growth’ across the alternative protein sector. The newly expanded plant-based portfolio will offer consumers a range of options to fit different lifestyles and preferences. Before The Butcher produces protein-rich, gluten-free and non-GMO meat substitute products, such as plant-based burgers and meat-free ground mince. Cool Beans, meanwhile, produces globally inspired plant-based wraps, designed to provide convenient, on-the-go meal options made with ‘wholesome’ ingredients. Patricia Lavigne, executive vice president of The Jensen Meat Company, said: “Bringing these brands together allows us to serve an even broader range of customers while maintaining the flavour, authenticity and quality that define Jensen Meat”. She added: “We've built a foundation that supports both traditional and plant-based innovation, helping us meet consumer demand across every part of the protein landscape”.] Top image: © The Jensen Meat Company

Richmond, a brand under Pilgrim’s Europe, has launched its new Veggie Tasty line, a vegetable-based sub-range of sausages aimed at enhancing its meat-free portfolio. Set to hit major retailers this month (December 2025), this initiative reflects the growing consumer demand for accessible and flavourful meat alternatives. The Veggie Tasty range will initially feature chilled sausages available in eight-pack formats, with a frozen option slated for release in March 2026, offered in 12-pack formats. Each sausage contains 42% vegetables, including popular ingredients such as broccoli, carrot, sweetcorn and peas, making it a nutritious option for health-conscious consumers. Richmond’s commitment to quality is evident in the new range, which is high in protein and fibre, crafted from family-favourite vegetables.

Plant-based collagen alternative brand VeCollal has secured an investment from Seventure Partners to expand the roll-out of its solution internationally. VeCollal, developed by Belgian nutraceuticals group Corpowell, mimics the natural amino acid profile of human collagen one-to-one. According to the company, this bio-identical foundation distinguishes VeCollal from incomplete animal collagen and simple ‘collagen boosters’ currently available on the market. The brand has reported robust early momentum with partnerships secured in the US and Europe, including co-branding projects with brands such as Feel, Ringana, Aroma-Zone, Solaray, and Life Extension. This latest capital injection validates the biomimetic technology and will accelerate its global roll-out. Isabelle de Cremoux, CEO of investment round leader Seventure Partners, said: “The VeCollal technology is not only substantially more CO2-efficient than animal collagen, but the company also has a scalable, B2B model with strong traction in the United States, Asia, and Europe”. She added: “Our investment is intended to accelerate the global roll-out and establish VeCollal as the leading brand in biomimetic high-value, protein alternative ingredients”. While animal collagen often requires 10–20g per day, VeCollal Type I is claimed to deliver visible skin health results with just 5g per day over eight weeks, including a 32.9% reduction in wrinkle depth. The company attributes this achievement to the combination of the solution’s biomimetic structure and AI-driven genetic activation. Additionally, a Life Cycle Assessment of VeCollal shows that its fermentation-based process has an 83% lower CO2 emission footprint compared to traditional animal collagen. Tony Van Campen, CEO and founder of Corpowell, said: “Throughout my career in the sector, I noticed we blindly accepted animal collagen, despite it being an incomplete protein”. He added: “Consumers want sustainability and proven effectiveness. By replicating the amino acid structure of human collagen and activating its production in the body, we offer an intelligent alternative that genuinely makes a difference.”

A year of incredible innovation and industry events concluded in the historic and picturesque city of Paris, France, at Food Ingredients Europe 2025. Taking place between 2-4 December at the Paris Expo Porte de Versailles, spread across two pavilions and four floors, FIE celebrated its 30th year of networking and showcasing product innovation from all areas of F&B. The event brought together over 1,550 exhibitors and thousands of food and beverage professionals to explore the latest cutting-edge ingredient solutions. As always, the show offered attendees the chance to network with exhibitors, as well as insights from speakers across several designated areas, including a conference area, innovation hub and community hub. Talks covered a range of timely themes, from using AI to solve supply chain challenges, to future food and beverage trends and what the evolving market looks like for snacks, nutrition and more. Below, we dig into some of the top plant-based innovations highlighted by exhibitors at this year’s buzzing event. Weight management and the rise of GLP-1s For many exhibitors, the rise of GLP-1 medications for weight management has become a critical trend influencing their latest innovations as we approach 2026. Consumers are becoming increasingly aware of the need to boost protein intake in order to maintain muscle mass when using these medications, further fuelling the protein boom we’ve seen in the last few years. At Beneo’s stand, the company was eager to showcase how its solutions can help to enhance the nutritional profiles of products by increasing protein and fibre. While protein remains a highly sought-after nutrient, fibre is quickly catching up among consumers’ priorities, with many predicting that it will become the top ingredient claim for 2026. Both are in high demand amid the GLP-1 boom, as consumers taking these medications for weight management – or consumers simply on a weight management journey, with or without GLP-1 drugs – prioritise muscle support and feeling satiated with smaller, but more nutrient-dense, portions. Beneo’s recipes highlighted how manufacturers can boost protein and cut sugar to align with the goals of today’s health-conscious consumers. A ‘high-protein sandwich’ demonstrated the versatility of Beneo’s plant protein portfolio. The ‘protein bread’ was made with the company’s faba bean and rice proteins to ensure a complete amino acid profile. This was paired with hummus made from faba bean concentrate and its Orafti Inulin chicory fibre, enabling high-fibre claims; and a plant-based cold cut, also crafted with faba bean concentrate. Faba bean concentrate and chicory root fibre also featured in a chocolate meal replacement shake, designed to support satiety and offering a smooth texture with a subtly sweet, nutty flavour; and a mini cheesecake showcasing better-for-you indulgence. The concept also contained Beneo’s low-glycaemic carbohydrate, Palatinose, which offers consumers a reduced blood glucose response and has been shown to trigger the body’s own GLP-1 release naturally, promoting fullness and improved metabolic health. Reformulation and supply chain challenges Another key trend addressed at this year’s event was the race to reformulate, following not only changing attitudes towards nutrition, but also continuing supply chain challenges. One thing remains clear: though consumers are more health-conscious than ever, indulgence remains key. Consumers want food that is better for them, but it must taste and feel good. Due to this, producers are reformulating while using as few ingredients as possible to create products that retain taste quality, without sacrificing on health goals and keeping costs down amid rising global prices. The ongoing cocoa shortage has posed a significant challenge to the confectionery industry in recent years, due to factors such as economic challenges for cocoa farmers, climate-related impacts and crop disease. Alternatives to cocoa and coffee could be found all over the show, with companies like Soufflet Malt – which typically works within the beverage industry in malt distilling – using its ingredients in a new way. At Soufflet Malt’s stand, the company offered chocolate cookies made with malt rather than cocoa, and hot coffee-style drinks made with malt as an alternative to coffee beans. These products not only help to tackle supply chain issues, but also offer functionality claims – malt is high in fibre and can be used to create gut-friendly snacks and functional beverages. During the event, HBTA explained how manufacturers can innovate and improve formulas with the company’s Optitaste solutions, which are divided into three areas: sweetness, balance and masking. Sweetness can be optimised by reducing sugar with natural solutions such as stevia; balance can be achieved by improving mouthfeel, bitterness, flavour profiles and salt reduction; meanwhile, the masking solutions can improve bitterness in plant-based proteins, reduce off-notes and suppress astringency. Faravelli showcased reduced-sugar options made using its monkfruit solution. Monkfruit is a natural sweetener which can aid with sugar reduction and enables the development of cleaner label products with no E numbers, offering producers a more consumer-friendly alternative to artificial sweeteners. Roquette also offered sugar-free cakes, alongside a number of other ingredient alternatives, including egg replacements. The egg supply chain continues to provide challenges for producers, particularly in the US. Avian flu outbreaks in the States and the EU have led to egg shortages in recent years, resulting in fluctuating egg prices and rising costs for manufacturers, as well as food safety concerns for consumers. Egg-free, plant-powered and planet-friendly Egg-free and ‘free from’ innovation – including plant-based/vegan options and allergen-free innovations – remained a strong theme present at this year’s event. Italian functional ingredient specialist MartinoRossi presented a variety of concepts showcasing its range of clean label, allergen-free and plant-based solutions in bakery, dessert and breakfast food formats. One stand-out innovation was its Raiser Pro functional chickpea protein, which can provide a plant-based alternative to egg whites across numerous applications – whether bringing a light and airy texture to pastries, or foaming capabilities to barista beverages. The company presented plant-based macarons and mini meringues, both made using the Raiser Pro solution and demonstrating its functionality in the patisserie space. Also on display was its plant-based mix for egg alternatives, a yellow lentil-based mix that can replace whole eggs in both sweet and savoury recipes, served up scrambled egg-style with protein-boosted bread. The mix can be simply combined with cold water and vegetable oil before cooking, providing a convenient and shelf-stable solution for the food industry. MartinoRossi also presented its new line of BakePro ready-to-use protein mixes, created in collaboration with Italian milling specialist Molini Bongiovanni. They feature a blend of legume-based proteins with cereal flours, designed to support industrial and artisanal bakers in meeting rising demand for nutrition-boosted options amid the protein boom. Products from across MartinoRossi’s brand portfolio, including Goodly, Beamy and Mr. Beans, highlighted the versatility of legume-based ingredients in responding to the preferences of today’s consumers, who are increasingly seeking options that are more natural, non-GMO and free from common allergens like soya. One particular favourite we enjoyed was the Mr. Beans Chickpea and Cocoa spread, which offered a silky-smooth texture and impressively hazelnut-like flavour – despite being made entirely nut-free, thanks to the power of roasted chickpeas! Meala FoodTech, a start-up based in Israel, was also showcasing an innovative egg replacement solution across a range of bakery applications at this year’s event. The company’s flagship innovation is a single-ingredient pea protein with texturising properties, designed to replicate the performance of eggs in bakery applications. It addresses several key themes for the food industry currently: supply chain challenges, clean labelling, and demand for both plant-based and egg allergen-free options. Meala demonstrated how its solution offers versatility in applications such as light, airy and golden mini muffins, and rich, fudgy and moist chocolate brownies. The company has announced notable collaborations with major players in the ingredients industry this year. DSM-Firmenich has teamed up with the company to commercialise the ingredient as Vertis PB Pea, for use in plant-based meat alternatives, while Spanish bakery specialist Lasenor has this week debuted Lasenor VP-100, optimised specifically to enhance aeration and extend shelf life in bakery applications. Elsewhere in plant-based innovation, Jungbunzlauer displayed a gelatin alternative suitable for vegan applications, as well as kosher and halal products. And Ajinomoto demonstrated its expertise in creating plant-based cheese alternatives that can stretch and melt like the real deal – among its concepts showcased were a semi-hard plant-based cheese crafted using its Activa DA texture solution, a combination of three enzymes designed to improve stretchability and meltability of plant-based cheese after heating, alongside shreddability in industrial processing methods like cheese grating. Additionally, ADM’s expertise in plant-based nutrition was demonstrated with a range of its textured soy protein ingredients on display at its stand, showcased in different formats such as mince and chunks, capable of providing a juicy and meat-like texture in a range of plant-based meat alternative applications. The team served up its ‘Drumstick on a Shake’ concept for us, featuring a light and refreshing mango-flavoured shake, made with ADM’s soy protein isolate, served alongside a chicken-style drumstick, made with its Soprotex Slices and Tradcon T functional soy protein concentrate solutions. Both the drumstick and the beverage highlighted the versatility of the company’s soy protein portfolio, responding to rising demand for plant-forward nutrition across different product categories. Sustainability is also still a hot topic for many. One key trend at this year’s show was the use of upcycling and reducing waste by making use of byproducts. Soufflet Malt highlighted several examples of this, as did OFI, which showcased their ethos of transparency and traceability. Novonesis also spoke about its work with scientists and chefs to create innovative and tasty food products using upcycled byproducts, to offer health benefits while also expanding its plant-based portfolio. Milestones for 2025 As Fi Europe wrapped up its 30th edition, the event’s brand director, Yannick Verry, commented: “This year’s event demonstrated remarkable growth, underscoring Paris as a pivotal destination for both visitors and exhibitors. The 2025 edition not only attracted a higher number of attendees (up 5% compared to 2024) but also showcased an exceptional level of international participation, with around 80% of visitors coming from outside France, according to our initial analysis.” He added: “From the innovative event app to dynamic networking fringe events or experiential approaches such as the Tasting Bar, these features elevated Fi Europe to new heights. Notably, areas such as Food Technology & Solutions and Pet Food experienced significant growth, setting the stage for continued expansion in 2026.” The event also saw several exhibitors celebrate some big milestones. Nexira commemorated 130 years with a private party after the show at the Musee d’Art Moderne, offering glorious views of the Eiffel Tower and surrounded by some of the best modern art in existence. Faravelli is also gearing up to mark its 100th anniversary, and Roquette hosted a breakfast event nearby to celebrate the launch of its new Horizons programme, which utilises AI to predict the sector’s future and help businesses plan accordingly. The FoodBev Media team thoroughly enjoyed meeting so many of you at this year’s Food Ingredients Europe, with special thanks to: ADM; Agrana; Ajinomoto; AKA Foods; Alland and Robert; Arla Foods Ingredients; Azelis; Beneo; Biorgin; Brenntag; Bunge; Cargill; Edlong; Emsland; EPI Ingredients; Faravelli; Givaudan; Gold Coast Ingredients; Green Boy Group; HTBA; Ingredia; Jungbunzlauer; Kensing; Lantmannen; LBG Sicilia; Le Saffre; Limagrain; Loryma; Marigot; MartinoRossi; Meurens; Meala FoodTech; Nexira; Novonesis; Nutriearth; OFI; Prova; Raisio; Rousselot; Soufflet Malt; Sweegen; Tereos; Threotech and Valio.

Australian biotech innovator All G is accelerating its entry into the global speciality protein market through a joint venture with France-based bioactives company Armor Protéines, alongside the close of a AUD 10 million (approx. $6.6m) convertible note round. The capital will fuel commercial-scale production of All G’s first recombinant human lactoferrin ingredient, slated for launch in Q1 2026, supporting development of a pipeline of human milk proteins targeting the early-life and adult nutrition markets. The newly formed joint venture brings together All G’s precision fermentation platform and Armor Protéines’ three decades of experience in producing and commercialising high-value dairy bioactives. Armor Protéines, a subsidiary of Savencia Fromage & Dairy, brings extensive global customer networks and expertise in scaling functional dairy ingredients. The company is one of the world’s largest producers of lactoferrin, supplying infant formula, adult nutrition and supplement manufacturers for over 30 years. The partners said the joint venture will allow rapid scale-up and commercial rollout of both human and bovine lactoferrin across global markets, leveraging established regulatory pathways and manufacturing know-how. The inclusion of human lactoferrin represents a potentially transformative step for the infant formula sector. Human lactoferrin is structurally and functionally closer to what is naturally found in breast milk, and its availability at a commercial scale could enable formula manufacturers to more closely match human breast milk’s protein profile. Lactoferrin is one of the most bioactive and expensive functional milk proteins on the market, prized for its antimicrobial properties, iron-binding capacity and benefits across immune function, gastrointestinal health and skin health. Today, the global supply is constrained by traditional extraction methods, which require thousands of litres of cow’s milk to produce one kilogram of purified lactoferrin. As a result, the ingredient is used primarily in premium infant nutrition and high-value nutraceuticals. Recombinant lactoferrin has long been seen as a promising alternative to animal-derived supply, but technical challenges, particularly achieving native-like glycosylation and high-yield expression, have limited commercial feasibility. All G said it has overcome these hurdles through its proprietary precision fermentation processes. Its bovine lactoferrin has now reached pilot-scale production, achieving high purity and batch-to-batch consistency. The company has also completed self-affirmed GRAS status for adult nutrition in the US and secured approval for use in personal care applications in China. On the human lactoferrin front, All G says its first recombinant version will achieve over 95% purity and full bio-equivalence, paving the way for applications across infant and maternal nutrition. Industry demand for lactoferrin is expected to continue outpacing supply as manufacturers focus on immune-support ingredients and more 'bioidentical' early-life nutrition solutions. Precision-fermented lactoferrin could ease supply constraints, stabilise pricing and broaden usage beyond premium SKUs. This joint venture and capital infusion marks a major milestone in All G’s ambitions to build a portfolio of milk proteins, with its bovine lactoferrin powder planned for market introduction later this year, followed by human lactoferrin early next year.

The European Parliament has postponed further negotiations regarding the proposed ban on meat-like words, such as ‘burger’ and ‘steak,’ for labelling plant-based products. The negotiations between the EU Parliament, Council and Commission were underway this week, with an agreement due to be made on the proposed legislation yesterday (10 December 2025). However, member states were not able to reach an agreement on the ban, and the file will now be passed to the upcoming Cyprus presidency, beginning in January 2026. Negotiations were up in the air following the recommendation of additional restrictions by French MEP Céline Imart, who is leading the proposed legislation . Imart is pushing to expand the list of protected terms, which already includes a range of meaty words like ‘sausage’ and ‘burger,’ to include new words such as ‘foie’ and ‘ham’ for vegetarian products. Denmark led the talks for EU countries, and opposed an expansion of the ban, which halted the meeting. ProVeg International CEO, Jasmijn de Boo, expressed relief at this latest development, which will allow more time for campaigners petitioning against the ban.   Why has the ban been proposed? Imart and other supporters of the ban, which seeks to protect the animal agriculture industry, claim that the use of such meat-related words for plant-based products is deceptive and confusing for consumers. However, in response to a previous, similar proposal to restrict these words, the European Court of Justice stated that EU law already provides sufficient rules to protect consumers , and that such a ban could not be permitted. ProVeg’s de Boo commented: “This [delay] allows the EU institutions time to reflect on the value of restricting plant-based food labelling. No-one is confused by terms like ‘vegetarian sausage,’ as numerous surveys attest.” She added: “Instead, we must enter the New Year with determination to actively encourage the production and consumption of plant-based foods as a way to help boost the EU economy, improve the healthiness of European consumers’ diets, open up opportunities for Europe’s farmers and bring down the bloc’s greenhouse gas emissions.”   Impact on the industry If made law, the ban would significantly impact plant-based brands selling meat alternative products in the EU. Producers selling products in the UK would also likely be impacted by the ban due to the UK’s post-Brexit trade deal, which may see the EU rules applied in Britain. A cross-party group of UK MPs has written to the European Commission, urging it to reject the proposals. The letter is supported by musician Paul McCartney and family, long-time advocates of plant-based diets since before the launch of UK meat-free pioneer Linda McCartney Foods back in 1991. The MPs have warned that the proposed restrictions would actually create consumer confusion rather than prevent it, as well as damaging innovation and slowing progress on climate goals. Their letter states: “Although the United Kingdom is no longer a member of the European Union, our markets, companies, consumers and regulatory conversations remain closely intertwined. Decisions taken at EU level continue to influence global norms, international trade, and the direction of sustainable food innovation.” New YouGov research shows that 92% of UK adults say they have never accidentally purchased a plant-based sausage or burger believing it contained meat, or cannot recall doing so. © Linda McCartney Foods Paul McCartney commented: “To stipulate that burgers and sausages are ‘plant-based’, ‘vegetarian’ or ‘vegan’ should be enough for sensible people to understand what they are eating. This also encourages attitudes which are essential to our health and that of the planet.”

US oat milk brand Planet Oat has launched a new white chocolate and raspberry-flavoured coffee creamer, in partnership with TV series Emily in Paris. The partnership launches to coincide with the premiere of the Paramount Television Studios-produced TV show on 18 December. Described as combining Planet Oat’s oat milk with ‘the chic, romantic flair of Paris,’ the limited-edition creamer is infused with natural flavours of white chocolate and tart raspberry, designed to add indulgence to coffee consumption. Chris Ross, vice president of marketing and R&D at Planet Oat’s parent company HP Hood, said: “Collaborating with Emily in Paris marks a fun new chapter for Planet Oat, blending the world of entertainment with a coffee ritual in a way that feels fresh and enjoyable”. “We know our consumers crave flavour, variety and sophistication, so pairing this cultural phenomenon with the indulgent profile of white chocolate raspberry allows us to bring a taste of Paris directly to their homes.” The new dairy-free creamer will hit major retail shelves across the US this month, available in a 32 fl oz bottle.

Pow.Bio, an AI-driven continuous fermentation company, and Bühler Group, a global provider of food and advanced materials solutions, have partnered to bring an integrated continuous precision fermentation platform to market. The collaboration combines Pow.Bio’s continuous fermentation technology with Bühler’s engineering and deployment expertise, supported by advanced model-driven control software. The platform is designed to replace traditional batch and fed-batch fermentation methods, offering higher productivity, improved process consistency and lower unit production costs. The solution targets companies producing fermentation-derived products – from enzymes and organic acids to functional proteins, speciality lipids and bioactive compounds – that face cost, scalability or output challenges with conventional systems. By enabling a continuous, model-driven process, the platform offers a smoother path from lab to pilot and industrial scale. Shannon Hall, CEO and co-founder of Pow.Bio, said: “Our collaboration with Bühler sets a new benchmark for biomanufacturing: not just faster, but smarter and more robust. Clients can now capitalize on proven technology and global deployment expertise to unlock commercial-scale production with lower risk and unprecedented efficiency." "This partnership solidifies Pow.Bio’s position at the forefront of industrial biotechnology, enabling us to deliver enduring value for our clients and the sector as a whole.” Thierry Duvanel, Bühler’s North American director of innovation, added: “Precision fermentation has the potential to impact the food, feed, and specialty ingredients industries. Companies are already using it to produce dairy, meat and egg substitutes, alternative oils and fats and even novel pet food – and we are only at the beginning of what this technology can unlock." "By joining forces with Pow.Bio, we take a clear step toward reducing unit production costs in biomanufacturing, combining complementary expertise to accelerate innovation and deliver a fully integrated system backed by experience, service and reliability.” Following Pow.Bio ’s 3,000 litres scale-up with Bühler’s support , both companies are now ready to onboard customers and expand adoption across the sector.

In a move to future-proof its rice supply chain and support farming communities facing the impacts of climate change, Mars Food & Nutrition, the maker of brands like Ben's Original, Tasty Bite and Seeds of Change, has announced a $20 million investment in sustainable rice sourcing over the next decade. The investment, which will be channelled through Mars' new 'Raising Rice Right' platform, aims to help rice farmers across the United States, Europe, India, Pakistan and Thailand adopt climate-smart agricultural practices. These practices, such as 'alternate wetting and drying' (AWD), have been proven to reduce water usage by up to 30% and greenhouse gas emissions by over 40% without compromising yields. "Rice is a daily staple for billions of people and provides an income to millions of farmers around the world, but climate change is placing extraordinary pressure on this vital crop," said Dale Creaser, global VP of supply chain at Mars Food & Nutrition. He continued: "This $20 million investment is about backing our farmers with the tools, technology and training support they need to adapt and thrive in a changing environment". The investment comes at a critical time, as the latest IPCC and FAO reports warn that global rice yields could decline by 10-15% by 2050 under current trends, with climate shocks becoming more frequent. In the UK alone, 63% of people consume rice at least once a week, with the nation consuming 2.3 billion bowls annually. Through the Raising Rice Right platform, Mars will scale the implementation of climate-smart agriculture practices, provide additional training and support to farming communities, and continue to build farmer resilience. The company will also play a leadership role as a founding member of the Sustainable Rice Platform, a global alliance working to promote sustainable rice farming and reduce the environmental footprint of rice production. "As the owners of Ben's Original, one of the world's largest rice brands, we have a responsibility to act," Creaser added. "This investment is about future-proofing our business to ensure we're building a resilient food supply chain and protecting yields and livelihoods for our farmers today and for generations to come." The $20 million investment is part of Mars' broader Sustainable in a Generation plan, which includes science-based goals to reduce greenhouse gas emissions across its value chain by 50% by 2030 and achieve net zero emissions by 2050.