Ingredients provider Amyris has completed construction of a new production line at its flagship precision fermentation facility in Barra Bonita, Brazil. The expansion adds a fourth production line to the site, complementing three existing large-scale fermentation lines. The new installation features a 2x80-cubic-metre configuration, designed to accelerate scale-up and improve flexibility in producing high-value speciality molecules used across industries, including food and beverage, flavour and fragrance, and health. Chief executive officer Kathy Fortmann described the investment as a key step in meeting growing customer demand for sustainable and customisable ingredients. She noted that the additional capacity will enable the company to support more partners while maintaining performance, quality and sustainability standards expected by global brands. The Barra Bonita facility plays a central role in Amyris’s strategy to deliver renewable alternatives to traditionally petrochemical- or agriculturally derived ingredients. The new line is equipped with advanced automation, process controls and data-driven monitoring systems, aimed at improving efficiency, reliability and production precision. According to chief operations officer Adam Blaziak, the enhanced automation capabilities allow the company to produce molecules with greater consistency and control, an increasingly important factor for food and beverage manufacturers seeking scalable, clean label and sustainable ingredient solutions. For the food and beverage industry, the expansion comes amid heightened demand for resilient supply chains and environmentally responsible sourcing. Precision fermentation is gaining traction as a viable route to produce flavours, sweeteners, lipids and other functional ingredients with reduced environmental impact compared to conventional methods. With the new line now operational, Amyris said it is better positioned to support customers at various stages of product development and commercialisation, from early innovation through to full-scale production. Founded in 2003, Amyris has built its business around renewable biological chemistry, using fermentation to create speciality ingredients designed to improve product performance while reducing reliance on finite resources. The latest capacity expansion signals continued momentum in scaling biomanufacturing solutions for mainstream food and beverage applications.

Sirio Europe has announced the launch of LifeChews – a patented, plant-based, chewable ‘jelly tablet’ format suitable for delivering a wide range of active ingredients. According to Sirio, the new nutraceutical format is clinically proven to improve bioavailability, as well as delivering ‘excellent’ dispersibility across a variety of oil-soluble actives while enabling high nutrient payloads. Research from ITC shows that 43% of consumers want greater efficacy from their supplement purchases, while up to 45% cited pleasant taste as a key format driver. While traditional formulation challenges like poor dispersibility, oxidation and unwanted aftertastes have limited development of lipid-based nutrient formulations in chewable formats, Sirio aims to address this and meet growing demand for convenient and tasty options. LifeChews’ jelly tablet format is suited to ingredients such as omega-3 oils, fat-soluble vitamins, coenzyme Q10, and carotenoids such as lutein and astaxanthin. The company has developed four concepts using the format, with the range addressing key consumer health priorities including brain health, heart health, immunity and longevity. Sirio said its patented technology ensures uniform dispersion of 5 μm oil droplets, comparable to lipid particle sizes found in human milk, for optimised absorption. In studies, LifeChews was shown to achieve a 161% higher blood plasma DHA concentration versus a control, the company stated, representing a 198% improvement bioavailability. Additionally, digestion studies confirmed even distribution of DHA during simulated gastric and intestinal conditions, highlighting stability and efficiency. Sara Lesina, general manager at Sirio Europe, said: “LifeChews are a gamechanger in how consumers experience supplements”. “By bringing together clinical validation and a high payload capacity, LifeChews give our partner brands a powerful new way to stand out in key trending categories and deliver real added value to consumers.”

Flora Food Group has agreed to sell its Latin American operations to Alicorp, a major player in food and beverages across South America. The proposed transaction is expected to close later in 2026, subject to regulatory approvals. It includes Flora’s brand portfolio and commercial operations across seven Latin American markets, excluding Mexico and Brazil. It also includes Flora’s manufacturing facility located in Cali, Colombia. The deal will see Flora Food Group – headquartered in the Netherlands, and a major player in plant-based spreads, alongside other food and nutrition products – sell 100% of its shares of its businesses in Guatemala, Panama, the Dominican Republic, Colombia, Ecuador, Peru and Chile to Alicorp. Flora’s Latin America portfolio includes margarine brands such as La Danesa, a renowned brand in several regional markets, as well as Dorina and Bonella, which are well-known in the Ecuadorian market. Alicorp, headquartered in Peru and part of Grupo Romero, has an established presence in Latin America, offering a range of brands across food and other categories. Its portfolio includes major brands such as AlaCena, Don Vittorio and Nicolini. The financial terms of the transaction were not disclosed.

Every has entered the consumer market for the first time through a partnership with direct-to-consumer pantry brand Healthier Comforts, which has launched a retail-ready Animal-Free Egg White Protein Powder made with Every’s flagship ingredient, OvoPro. The product marks the first time Every’s egg white protein, previously supplied only in bulk to food and beverage manufacturers, has been packaged for direct consumer use. The powder is available in an 8-oz resealable bag via the Healthier Comforts website and on Amazon and is designed for at-home cooking and baking. The partnership originated at the IFT First in Chicago, where Healthier Comforts founder Aaron Vander Heyden identified an opportunity to address a longstanding gap in the vegan baking market. Vegan consumers have traditionally lacked a fully functional egg white replacement capable of performing in demanding culinary applications such as meringues, macarons and angel food cake. Vander Heyden said: “When we came across Every and their ingredients at IFT First in Chicago, we immediately realised that there was a huge opportunity to meet an unmet need for vegan consumers. The introduction of this product has even exceeded our expectations.” “We are thrilled to partner with Healthier Comforts as the first-to-market with animal-free egg white protein in a pantry-friendly format,” said Corinn Williams. “Healthier Comforts had the vision to make OvoPro accessible to home cooks, and the consumer response reflects just how significant this gap has been for the vegan community.” While the new retail powder targets home bakers, Every continues to focus primarily on supplying ingredients to food and beverage manufacturers. The company’s precision-fermented proteins are already used across a range of commercial applications, including baked goods, beverages and other functional formulations. Products containing Every ingredients are currently sold through major retailers such as Walmart, Target and Amazon, as well as in regional bakery products. In 2026, the company says its focus will be on increasing production capacity and helping manufacturers address supply chain pressures, meet cage-free commitments and stabilise ingredient costs. Every, headquartered in San Francisco, develops egg proteins using precision fermentation rather than animal agriculture. Its ingredient portfolio includes OvoPro, a functional ovalbumin designed to replicate egg white performance, and OvoBoost, a highly soluble neutral-flavour protein designed for beverages and fortified foods. The collaboration with Healthier Comforts signals growing interest in bringing precision-fermented ingredients directly into consumer-facing formats as the alternative protein sector continues to evolve.

Biotechnology company Novella Innovative Technology has appointed nutraceutical industry veteran Antonio Martinez Descalzo as chief executive officer, as the company moves from research and development toward commercial production of plant-cell-derived ingredients.  Antonio Martinez Descalzo. Martinez brings more than two decades of leadership experience across the life sciences, nutrition and health-and-wellness sectors. He previously held senior roles at agribusiness and ingredients company ADM, including vice president of innovation and business development director for its health and wellness division, where he helped expand branded ingredients across global markets. He has also contributed to industry policy and development through the board of the International Probiotics Association. The appointment comes as Novella prepares for a key operational phase. Chairman and co-founder Kobi Avidan said: “2026 marks a pivotal operational year for Novella. Having successfully completed pilot production, we are moving into full industrial manufacturing, responding to the global demand for precise, consistent and high-potency botanical ingredients”. At the centre of Novella’s strategy is AuraCell, the company’s proprietary precision-cultivation platform that grows bioactive compounds directly from plant cells in controlled environments. The process eliminates the need to cultivate whole plants while producing standardised phytonutrients with consistent potency and minimal resource use. Martinez said the technology introduces what the company calls a new nutraceutical category: 'Precision Botanicals'. “We’re introducing the new category of precision botanicals into the nutraceutical space,” Martinez said. “This approach enables fully standardised botanical ingredients produced at consistent volumes while supporting sustainability and supply chain resilience.” The technology also aims to reduce volatility in botanical ingredient supply chains, which are increasingly affected by climate variability and agricultural constraints. Novella’s first ingredient, Novella Strawberry, is a whole-cell strawberry-derived ingredient containing naturally occurring compounds such as antioxidant phenolic acids. The product is currently available for industrial validation and sampling. Commercial rollout is expected in 2027, with the company initially targeting the North American nutraceutical market, which it estimates at around $60 billion. To support scale-up, Novella has partnered with Chemo Biosynthesis, the industrial division of Insud Pharma Group, which will manufacture the ingredient at its pharmaceutical-grade facilities in Italy. Chemo operates as a contract development and manufacturing organisation (CDMO) specialising in pharmaceutical production. Under the agreement, Chemo will integrate Novella’s proprietary plant-cell cultivation technology into its manufacturing processes to enable large-scale production measured in tons. “Beyond the advantages of having a lean production model that does not require capital-intensive facility build-outs, this approach enables the production of natural ingredients at volume with pharmaceutical-grade precision,” Martinez said. Novella is also strengthening its production pipeline through partnerships with CDMOs including the UK’s Centre for Process Innovation (CPI) and Extracellular, both focused on process development and scale-up for biotechnology products. In January 2026, the company received grant support from the European Institute of Innovation and Technology (EIT) to advance downstream processing for plant-cell culture. The project is being conducted in collaboration with Extracellular and aims to improve both the economic viability and environmental sustainability of production. “These combined efforts will create a robust ecosystem that supports Novella’s goal of transforming the nutraceutical supply chain as we transition from start-up to full-production company,” Adivan said.

Danish ingredient manufacturer Ferm Food has acquired a former manufacturing facility from Orkla in Skovlund, Denmark. The move aims to significantly increase production of fermented plant-based ingredients for the global food industry. The acquisition, which takes effect on Wednesday, 1 April 2026, will provide the company with additional production infrastructure to scale up its fermentation technology amid rising international demand. The newly acquired site will produce fermented ingredients derived from a range of plant-based raw materials, including legumes, rapeseed press cake, kernels, oats, buckwheat and wheat, targeting manufacturers looking for more natural functional ingredients in food formulations. Once fully operational, the site is expected to support an annual capacity of up to 20,000 tonnes of fermented ingredients, depending on product mix, supplementing Ferm Food’s existing production capacity in Vejen, Denmark. Jens Legarth, Ferm Foods CEO, said: “We have outgrown our current facilities. With the Skovlund site, we can supply many more food manufacturers in Denmark and abroad. Global interest has developed faster than we expected, and that is why we are scaling up now.” The new facility will support Ferm Food’s strategy to supply functional fermented ingredients to a wider range of manufacturers across Europe and other export markets. Ferm Food develops ingredients designed to help manufacturers improve functionality in food formulations while maintaining simpler ingredient lists. The ingredients are produced using solid-state fermentation with selected lactic acid bacteria, a process that breaks down unwanted compounds in raw materials while generating bioactive compounds that support functionality. Ferm Food operates under the parent company Fermentationexperts, which has developed and patented the fermentation technology used by the business. The group operates production facilities in the US, Malaysia, Denmark and Ukraine, focused on producing plant protein and fermentation-based ingredients at industrial scale.

Elmhurst 1925 has expanded beyond its plant-based milk portfolio with the launch of Clean Protein, a ready-to-drink (RTD) beverage line delivering 27g of plant-based protein per serving while maintaining the brand’s signature clean label formulation. The new line marks Elmhurst’s entry into the growing RTD protein category and is designed to provide high protein with minimal ingredients, no artificial additives and a creamy texture derived from nut-based milks. Each 11oz single-serve carton contains 190 calories and as little as 3g of sugar, using a blend of cane sugar and monk fruit for sweetness. The beverages are formulated with protein from mung beans and peas, providing up to 44% of the recommended daily protein value along with naturally occurring nutrients such as iron, fibre, calcium and potassium. Heba Mahmoud, senior director of brand innovation at Elmhurst 1925, said: “Today’s protein consumers are looking for better options that help them meet their macros without sacrificing ingredient integrity, great taste, or convenience." According to the company, the line is free from gums, seed oils, carrageenan, cellulose gels and artificial sweeteners, ingredients commonly used in the RTD protein category.The beverages are vegan, gluten-free, Non-GMO Project Verified and OU Kosher. “With Clean Protein, we’re bringing shoppers a ready-to-drink option that eliminates the usual category tradeoffs," Mahmoud added. Clean Protein debuts with four flavours formulated to deliver a smooth texture without the chalkiness often associated with plant-based protein beverages: Pistachio Crème, made with pistachio milk and vanilla extract; Sea Salt Chocolate, featuring cocoa, cashew milk and a pinch of salt; Vanilla, crafted with real vanilla extract and cashew milk and Strawberries & Cream, made with strawberry puree and cashew milk. The Pistachio Crème flavour highlights the brand’s use of pistachio milk as a base and taps into growing consumer interest in pistachio-flavoured products across plant-based dairy alternatives. All products are made using Elmhurst’s HydroRelease process, which uses water to separate and recombine the nutritional components of nuts, grains or seeds. The company says the method maintains ingredient integrity without the need for emulsifiers while also supporting sustainability efforts by upcycling production waste into energy and operating on renewable hydropower. Clean Protein is currently available online and will debut in brick-and-mortar retail with Sprouts Farmers Market on 27 April, with additional grocery distribution planned. The launch positions Elmhurst to compete in the rapidly expanding RTD protein segment while extending its clean-label plant-based platform into a new aisle.

Merchant Gourmet has launched a new line of ‘elevated’ baked beans, aiming to bring a more premium flavour experience to consumers at an accessible price point. The new line includes three flavour varieties: Gourmet Baked Beans in a Rich Italian Sauce, Barbecue Baked Beans in a Smoky Tomato Sauce, and Masala Baked Beans in a Spiced Tomato Sauce. It aims to create a trade-up opportunity as more consumers seek out ‘gourmet baked beans’ that are positioned as higher-quality, better-for-you alternatives to the classic UK-favourite product. Consumer research from Vypr showed that 31% of shoppers seek baked beans with less sugar, while 15% are looking for easier-to-prepare options. Responding to this, Merchant Gourmet’s baked beans are available in microwaveable pouch format like other products in the brand’s range, and are promoted as a lower-sugar alternative to many traditional baked bean products. Richard Peake, managing director at Merchant Gourmet, said: “Baked beans are a true staple for many households, but shopper demands are evolving and the category must adapt to meet those demands”. “We saw an opportunity to bring something into the category that offers gourmet flavour, delivers on health, and is still affordable and accessible.” Merchant Gourmet joins other UK brands such as Bold Bean Co, which also launched a ‘gourmet’ baked beans line in 2024 , in efforts to increase UK consumers’ consumption of beans and pulses. It has joined The Food Foundation’s Beans campaign, aiming to help double global bean consumption by 2028, and has committed to doubling the volume sales of all Merchant Gourmet bean products as part of this. Following the launch of its Jumbo Chickpeas in 2024, Merchant Gourmet has also expanded its Ingredient Beans range with the introduction of Giant Butter Beans. They are ready to eat straight from the pouch, cooked with Italian extra virgin olive oil and sea salt. According to the brand, they offer a naturally creamy texture alongside a source of protein and fibre, with no need to drain. The Gourmet and Barbecue Beans are launching in Asda stores, with all three products in the range available in wholesale now. Giant Butter Beans will be available from Ocado from mid-March. Top image: © Merchant Gourmet

Swedish precision fermentation start-up Melt&Marble has secured self-affirmed GRAS (Generally Recognized as Safe) status in the US for its MeltyMarble fat solution. The solution is described as a ‘designer lipid,’ made via precision fermentation and inspired by traditional animal-based fats. It is designed to deliver targeted functionality across a range of food applications, including alternative meat and dairy, chocolate confectionery, bakery and snacks. According to Melt&Marble, the solution is structured to optimise flavour delivery, melting behaviour and creamy or juicy mouthfeel, setting it apart from conventional plant fats and enhancing sensory performance. A plant-based burger and chocolate ganache made using MeltyMarble It has now determined that MeltyMarble is safe for human consumption based on an extensive testing and quality control status, with the self-affirmed GRAS status paving the way for sales in the US market and unlocking collaboration opportunities with food manufacturers in the country. Melt&Marble’s process involves engineering yeast to create fats and oils with tailored properties for different applications that meet sustainability and technical requirements. Its mission is to supply high-performance fats to the food market that can replace ingredients derived from petrochemicals, animals and unsustainable plant sources. Anastasia Krivoruchko, co-founder and CEO of Melt&Marble, said: “This milestone represents a significant step forward for Melt&Marble and underscores our progress across product development, regulatory readiness and scale-up”. “With self-GRAS achieved, we’re well positioned to advance our food-focused pipeline and pursue a ‘no questions’ letter from the FDA for MeltyMarble, bringing us closer to delivering better and more sustainable fats to the market.”

Louis Dreyfus Company (LDC) has begun commissioning a new pea protein isolate production facility in Yorkton, Saskatchewan, Canada, marking a significant step in the global agribusiness’s push into value-added plant-based ingredients. The new plant, located alongside the company’s existing oilseeds processing complex in Yorkton, will scale production of LDC’s pea protein isolates and support growing global demand for plant-based proteins across food and beverage applications. “As part of our strategy to diversify revenue through value-added products, we are proud to launch our pea protein isolates portfolio, leveraging proprietary technology developed by our in-house R&D capabilities,” said James Zhou, LDC’s chief commercial officer and head of the Food & Feed Solutions Platform. Pea protein has seen strong uptake in recent years due to its non-allergen and non-GMO positioning, as well as its versatility in food and beverage formulations such as dairy alternatives, protein beverages and plant-based meat analogues. “Global demand for pea proteins continues to grow, for its non-allergen and non-GMO status, as well as its versatility across many food applications,” Charles-Antoine Dubois, LDC’s global head of plant proteins said. Dubois continued: “We are proud to offer clean-taste pea protein isolates, sourced from North American farmers with full supply chain traceability, enabled through our upstream integration and engagement across the value chain.” Alongside pea protein isolates, the Yorkton facility will also produce pea fibre and a proprietary pea starch. These co-products are expected to serve markets beyond food and beverage, including pet food, building materials and paper manufacturing. The location in Saskatchewan – one of the world’s largest pea-growing regions – was selected to provide direct access to raw materials and to integrate with LDC’s existing processing infrastructure. The facility is expected to employ around 60 people by the end of 2026 and strengthen LDC’s presence in Canada, a key sourcing and processing market for the group. “LDC remains committed to ongoing investment in, and growth with, Saskatchewan, strengthening its long-standing partnership with Canadian farmers,” said Brian Conn, LDC’s country manager for Canada. Founded in 1851, LDC operates across agricultural supply chains from farm to consumer, handling approximately 95 million tons of products annually and serving customers in more than 100 countries. The company employs roughly 19,000 people worldwide and operates across multiple business lines including grains and oilseeds, juice, rice, coffee and food and feed ingredients.

UK plant-based recipe kit brand Grubby has partnered with F&B brands Bold Bean, Sproud, Merchant Gourmet and Tracklements on a series of limited-edition dishes throughout March. The partnership with the four fellow B Corp brands is in celebration of B Corp Month 2026, which supports and promotes B Lab’s global annual campaign throughout March. Each week, Grubby will unveil up to two new recipes on its menu, championing ingredients from each brand. The series begins with Cheeseburger Loaded Fries with Mustard Ketchup Mayo and Easy One-Pan Sweet Chilli Chick’n Udon with Sugar Snaps, featuring condiment brand Tracklements’ products. Week two sees a collaboration with premium jarred bean brand Bold Bean Co, with recipes including One-Pot Orzo E Ceci With Lemony Cavolo Nero and One-Pot Spicy ‘Nduja Gigantes with Warm Lemony Tofu. The recipes include the brand’s Queen Chickpeas and Queen Butter Beans. For week three, plant-based milk alternative brand Sproud features in a One-Pot Plant-Based ‘Nduja & Corn Chowder recipe, containing its pea-based drink to create a creamy comfort food dish. Finally, week four concludes with the Merchant Gourmet collaboration across two dishes: One-Pot Miso Mushroom Five Grain Risotto with Spinach, and Roasted Butternut Squash, Grains & Rocket Caesar Salad. Both feature Merchant Gourmet’s globally inspired grains and pulses, celebrating umami richmess, plant diversity and Mediterranean-inspired flavour. Martin Holden-White, founder of Grubby, said: “B Corp Month is about celebrating businesses that are a genuine force for good and we are incredibly proud and excited to support this year’s campaign with fellow certified challenger brands that are genuinely raising the bar in terms of their impact on people, the environment and the culture of business”. “We’ve chosen who we believe are four of the biggest game-changers in food – who care deeply about sourcing, quality and impact – and together we've built stunning recipes that showcase how purpose for good can pack serious flavour.”

Swedish food-tech start-up Millow has appointed Fredrik Öhrn as its new CEO, and has announced that inventor and chief scientific officer, Mohammad J Taherzadeh, will be joining the company full-time. The Gothenburg-based company produces clean label fermented protein products, made from Nordic oats and mycelium, for the foodservice industry. Taherzadeh, the principal investor behind Millow’s dry-state fermentation platform, is leaving his position at the University of Borås to focus on Millow full-time, the company has revealed today (9 March 2026). Additionally, Öhrn joins as chief executive amid the company’s preparation for commercial entry in Sweden this summer. He brings more than 20 years of commercial leadership experience and a track record of scaling businesses internationally. Prior to joining Millow, he served as regional CEO of Nordic operations for one of Sodexo’s business divisions, where he led a growth programme across 30 countries. Commenting on his appointment, Öhrn said: “What drew me to Millow is that the science works and the technology is proven. We launch in Sweden, but clean-label protein has a global demand.” He added: “Foodservice operators from Stockholm to Singapore face the same pressure: shorter ingredient lists, less processing, more transparency. My job is to build the commercial platform that takes Millow there – market by market.” Inventor and chief scientific officer Taherzadeh has worked in mycelium science and fermentation since 1999, and is ranked among the top 2% of researchers globally in his field by Stanford University. He commented: “For a scientist, there is nothing more compelling than a place where your research has impact the same week you conduct it. Millow’s advanced laboratory and patented process allow me to do in months what would take years in a traditional academic setting.” Millow’s product is made from a small number of whole-food ingredients via dry-state fermentation in under 24 hours. It contains no binders or additives while offering a fibrous, meat-like texture due to the mycelium growing through the oat matrix. The company is building its production facility, a former Lego production hall in Stenkullen, Gothenburg, supported by the European Innovation Council’s EIC Accelerator. The site will house commercial-scale production and Millow’s advanced fermentation laboratory. Entry to market via foodservice partnerships in Sweden this summer will begin with an initial focus on mince and formable formats. Top image, L-R: Mohammad J Taherzadeh and Fredrik Öhrn