Spanish bakery solutions company Lasenor has debuted a clean label, texturizing protein specifically designed for commercial bakery applications, in collaboration with Israeli start-up Meala FoodTech. Lasenor VP-100, a single-ingredient protein solution made from peas, was developed using Meala’s proprietary texturization technology and further optimised by Lasenor for aerated batter systems. Designed explicitly for bakery use, the solution is said to enhance aeration, produce a softer crumb, and extend shelf life and freshness by slowing the staling process. Lasenor has successfully used the solution to create muffins using 50-100% less egg, showcased at the Fi Europe 2025 trade show in Paris, France, last week. The solution can enable egg reduction ranging from 50% to complete replacement, depending on the formulation. According to Lasenor, in kitchen lab tests, Lasenor VP-100 produced muffins that imparted volume, softness, moisture and an ‘excellent consumer experience comparable to full-egg recipes’. Its performance can be demonstrated in a range of baked goods, including sponge cakes, pound cakes and brioches. The ingredient has a neutral flavour with no off-notes, and is 100% plant-based, allergen-free and non-GMO, supporting consumer demand for simple and transparent ingredient lists. For optimal functional performance, Lasenor VP-100 undergoes a controlled hydration and activation phase enabling it to develop gelling, binding and water-retention capacities critical for egg-reduced formulations, prior to its integration with the rest of the ingredients. All the ingredients are then whisked together for several minutes into an airy batter where the activated protein serves to enhance foam stability so that it maintains air retention during baking. Viktoriia Kubrakova, product manager of Lasenor VP-100 for Lasenor, said: “Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of the volatile egg supplies and price fluctuations”. “Our trials demonstrate that VP-100 integrates smoothly into standard cake recipes without requiring changes to the processing methods…Trials with Lasenor VP-100 produced soft, voluminous muffins with a uniform fine crumb and a stable structure.” Lasenor recently opened a new technical centre housing a fully equipped bakery lab. The facility is designed to provide on-site guidance to industrial bakery manufacturers, including cake mix producers, in formulating plant-based bakery concepts that do not compromise on sensory appeal and functionality. Images: © Patricia Ortin Blaya

Plant-based meal shake brand Ka’Chava has added a new, limited-edition Chocolate Mint flavour to its line-up, available now through February in the US. The festive nutrition shake blends rich chocolate with refreshing mint in a convenient powder format, aiming to deliver a ‘better-for-you’ twist on peppermint hot chocolate – a nostalgic favourite enjoyed during the holiday season. Ka’Chava Chocolate Mint contains 26g of plant-based protein as well as 6g of fibre, 26 vitamins and minerals, and a blend of more than 85 ‘superfood’ and nutrient-rich ingredients including adaptogens, prebiotic fibres and probiotics. It is designed to support consumers’ energy and general wellbeing during the busy festive season, and is priced at $69.95 per pack of 15 servings. The limited-edition offering follows the introduction of Ka’Chava’s strawberry flavour this summer, the brand’s first new flavour variety in three years. Ka’Chava’s range can be found at select US retailers including Whole Foods, Target and Sprouts Farmers Market.

The long-awaited EU Deforestation Regulation (EUDR) has been subject to numerous changes and delays since its initial introduction. The timeline for companies to comply with the legislation, which seeks to prevent the sourcing of EU products from deforested land, has recently been postponed yet again – now coming into effect on 30 December 2026 for large and medium-sized businesses, and 30 June 2027 for 'micro' or small enterprises. In this piece, Priscillia Moulin, co-founder and director of strategy at MosaiX and senior advisor at Earthqualizer Foundation and Inovasi Digital, explains why maintaining continuous compliance will be the critical challenge for companies. The European Union Deforestation Regulation has rightly dominated strategic discussions throughout 2025. Large and medium-sized companies will likely be subject to enforcement from the end of next year. As such, companies are busy collecting geolocation data, implementing due diligence systems and preparing their first Due Diligence Statements (DDS). However, a more pressing question looms: will that be enough to actually stay compliant? Many operators mistakenly view EUDR compliance as a one-time data collection exercise – a static snapshot to be taken and submitted. This is a serious miscalculation. The true challenge, and the greatest risk of major fines or market exclusion, lies not in getting compliant, but in the far more complex and crucial process of maintaining continuous compliance through ongoing monitoring and robust, on-the-ground remediation. The illusion of static compliance The core mandate of the EUDR is clear: companies must demonstrate that their in-scope products (including c ocoa, coffee, soy, palm oil, wood, rubber and cattle ) were not produced on land deforested after 31 December 2020. This requires full traceability down to the plot of land and submission of the DDS. The initial steps – collecting coordinates and plugging them into a digital system - are the 'easy bit'. They demonstrate an intent  to comply. However, a static database of supplier coordinates is only a point-in-time reference. The reality is that high-risk agricultural supply chains are dynamic. Deforestation is a continuous and evolving process driven by numerous local pressures (not least the unintended consequences of EUDR driving small holders to sell to unregulated markets). Compliance under EUDR is a continuous monitoring obligation. Relying solely on historical data or sporadic checks will inevitably lead to a situation where a company is technically non-compliant without knowing it. The consequence is not just a regulatory slap on the wrist, but substantial fines (up to 4% of EU turnover), severe reputational damage and the potential exclusion of entire product lines from the European market. The UK, meanwhile looks likely to align its regulation alongside the EU, meaning potential double jeopardy for commodity importers. What real-time alerts really mean The true test of a company’s EUDR readiness is its Deforestation Alert Response Protocol. Leading digital due diligence systems integrate satellite monitoring to continuously check supplier geolocation data against tree cover loss. When a potential deforestation event is detected on or near a sourced plot, an automatic alert is triggered. This alert is the moment of truth that separates compliance leaders from those who merely submitted their paperwork. For an unprepared company, this alert exposes a fatal flaw: the chasm between the digital notification and the physical reality on the ground. A satellite alert, even a high-confidence one, is meaningless without a validated, on-the-ground procedure to determine two critical factors: Attribution: Was the clearing done by the identified supplier for the EUDR commodity, a neighbouring farmer or an unrelated third party (e.g. illegal logging or land speculation)? Legality and cause: Was the clearing for agricultural expansion of the relevant commodity or for a non-EUDR-related purpose (e.g. infrastructure development)? Without established protocols and trusted local partnerships, a company cannot verify these facts quickly. This inability to act adds confusion, rather than clarity, with every single alert. This exposes the biggest flaw in systems like these – if you don’t know what’s happening, and you don’t have the resources to address it, you can’t mitigate risk. The missing link This issue moves the conversation beyond just data collection to the far more complex and crucial challenge of remediation. The majority of companies will be unprepared for this local complexity because they lack two essential components: trusted partnerships and standardised remediation processes. The necessity of trusted local partnerships The supply chain for high-risk commodities, such as palm oil, soy and cocoa, originates in complex jurisdictions with intricate land-use laws and varied socio-economic conditions. Effective remediation requires: Local language and cultural expertise:  Needed to effectively and fairly engage smallholders, local mills and community leaders. Knowledge of local legality: A deep understanding of national land tenure laws, which are an explicit requirement of the EUDR’s legality criteria (covering land use rights, labour rights, and Free, Prior and Informed Consent (FPIC)). Verification field teams:  Teams on the ground who can quickly and accurately visit the coordinates, verify the nature of the clearing and document the evidence to auditable standards. Digital compliance solutions alone cannot solve problems rooted in human and legal geography. An integrated approach must connect the satellite data stream directly to regional expertise – this integration of technology and local knowledge is the only way you can respond in the right way. Standardised remediation and mitigation If deforestation is verified and attributed to a supplier, the response must be immediate and transparent. A failure of due diligence is not just a failure to detect risk, but a failure to mitigate it and make things right. Does the company have: A clear grievance mechanism? Defined restoration or corrective action plans for non-compliant areas and suppliers? A plan for providing capacity-building and support to help smallholders and suppliers prevent future non-compliance? These are complex questions, but simply cutting and running from a non-compliant supplier, a practice that often merely shifts the deforestation problem to other non-EU markets, is unacceptable under the spirit of the EUDR. Competent authorities expect to see documented evidence of due diligence, which includes an attempt at mitigation and remediation before considering market exclusion. The importance of integrated systems Compliance doesn’t mean simply having a data portal and some satellite monitoring – it's about having a system that converts data into audited, defensible action. The threat is not just a fine, but a total loss of access to the European market. Getting the initial due diligence submission right is essential, but it’s only the start of the process. The next, and most defining, challenge is building the resilient infrastructure that allows an organisation to confidently, quickly and effectively address any non-compliance. Getting compliant is a necessary first step; staying compliant through verifiable, on-the-ground remediation is the next challenge and one businesses must be ready for.

Swedish biotech start-up Melt&Marble has raised €7.3 million in Series A funding, to scale production of its precision-fermented ‘designer fat’ ingredients. The round was led by Swedish deep-tech investor Industrifonden, with participation from the European Commission’s European Innovation Council (EIC) Fund and strategic partners Beiersdorf and Valio. Further backing came from Chalmers Ventures and Catalyze Capital. The EIC Accelerator also supported with an additional €2.5 million grant in 2024, bringing funding to a total of €10 million over the past year. Melt&Marble, which is headquartered in Gothenburg, produces ingredients designed to provide sustainable and high-performance alternatives to conventional oils and fats. The market opportunity for oils, fats and lipids relevant to Melt&Marble’s platform is currently said to be worth more than $100 billion. The company is targeting both the food and personal care industries – in food, applications include meat and dairy alternatives, chocolate confectionery, bakery and specialised nutrition. Traditional fats such as palm and coconut oil, and animal-based sources, are often associated with challenges regarding performance, supply chain volatility and environmental impact. Melt&Marble’s precision fermentation platform aims to address this, offering tailored, animal-free fat structures designed to unlock ‘superior functionality,’ including enhanced texture and mouthfeel in food applications. With the new funding, the company will move from demo to market-ready, with its first ingredients set for commercial launch in personal care applications initially, from 2026. Production volumes will be delivered through an existing commercial manufacturing partner to ensure capex-light scalability. Alongside focusing on Europe, Melt&Marble is also preparing for food market entry in the US, where regulatory pathways currently allow for faster deployment. The start-up is also eyeing other regions for further expansion. Collaboration on co-development products with partners is currently underway as the company looks toward its next phase of growth, supported by this latest funding milestone. Thomas Cresswell, CBO of Melt&Marble, said: “We’re entering a new era where fats and lipids are no longer seen as commodities alone, but also as precision ingredients that can drive performance, improve health and support sustainability”. “With the support of our visionary partners, we are now in a position to bring this new generation of ingredients to market, designed with intention to meet the demands of modern food and personal care.” Susanna Kallio, vice president at Valio, said that food produced through cellular agriculture methods such as precision fermentation will be “a significant part of our future food system”. She added: “To advance cellular agriculture solutions, collaboration between established companies and start-ups is essential. Melt&Marble’s designer fats, produced via cellular agriculture, are full of potential for developing new, interesting products for the store shelf and injecting dynamic new concepts into our food system.”

Kallø, a player in the natural food sector and part of Ecotone UK, has announced the launch of its latest product: Apple & Cinnamon Puffed Oat Cakes. This new variant aims to enhance the brand's breakfast snack offerings and cater to the increasing demand for healthier, convenient snacking options. The Apple & Cinnamon Puffed Oat Cakes will be available at Waitrose, joining the existing flavours of Strawberry and Honey. Priced at £2.99 for a jumbo pack, these oat cakes are positioned as a nutritious alternative to traditional cereal bars and biscuits, appealing to health-conscious consumers seeking better-for-you snacks. Crafted from a blend of puffed oats, apple concentrate and cinnamon, the new product reflects Kallø’s commitment to using simple, natural ingredients with minimal processing. Each cake is gluten-free and contains fewer than 37 calories, making it a light, high-fibre snack choice. Notably, the oat cakes are enriched with beta-glucan, a dietary fibre known for its cholesterol-lowering properties. Charlea Price, Kallø's brand controller, said: “As a brand, we’re consistently looking to push the boundaries and challenge the snacking category with innovations that are both tasty and nutritious. We know Apple & Cinnamon is a much-loved flavour profile that will appeal to culinary-curious shoppers who want a wholesome, sweet snack.” The versatility of Kallø Puffed Oat Cakes allows them to be enjoyed straight from the packet or topped with various fresh ingredients, making them an ideal option for busy mornings or mid-morning breaks. Kallø’s reputation as an innovator in the natural food space is reinforced by its B Corp certification, which highlights its commitment to sustainability and ethical practices. The brand prides itself on using clean, natural ingredients devoid of artificial colours, flavours or preservatives, aligning with the growing consumer trend towards transparency in food sourcing and production.

Hero UK&I has announced the integration of Deliciously Ella into its portfolio, effective 1 January 2026, following the acquisition of the rapidly growing plant-based brand in September 2024. This latest move aims to bolster Hero's presence in the UK snacking market, catering to consumers across all age stages, from toddlers to adults. Deliciously Ella, known for its all-natural snacks and breakfast options, will enhance Hero's existing offerings, which include the Organix range of organic baby foods and Goodies snacks for preschoolers. The integration aims to position Hero as a leader in the healthier snacking segment, providing a seamless product journey for consumers at every life stage. Matthew Mills, CEO of Deliciously Ella, will take on the role of country manager for Hero UK&I, overseeing the integration and growth of both brands. Mills expressed enthusiasm for the collaboration: “Our partnership with Hero UK&I will allow us to reach even more customers with our growing line-up of delicious, healthier alternatives. We have great synergies and shared values, which will be instrumental as we strengthen our position in the wider healthier snacking market.” The integration will also see key leadership changes within Hero UK&I. Alongside Mills, Rachel Keffen will step into the role of finance director, while Georgina Pattison, currently managing director at Deliciously Ella, will become the commercial director. This new leadership structure aims to ensure cohesive operations as Hero UK&I seeks to capitalise on the growing demand for nutritious snacking options. With Deliciously Ella's impressive track record – selling over 150 million natural, plant-based products and boasting the largest social media following among plant-based brands – Hero is well-positioned to expand its reach in the competitive UK market. Hero UK&I operates a diverse portfolio of brands, including Corny, Beech-Nut and Organix, and aims to use high-quality ingredients that meet the evolving needs of health-conscious consumers.

FoodBev speaks to two pioneering businesses that are shaping the future of Italy’s agri-food landscape. Coccola, the natural better-for-you sweetener, and LaGemma Venture, an investment hub dedicated to Italian agri-food start-ups, both share a mission rooted in sustainability, innovation and meaningful consumer impact. FoodBev spoke with Emmanuela Alesiani, CEO, founder and inventor of Coccola, and Wilma Tesio, director general of LaGemma Venture, to explore their vision, their latest developments and the shared values that connect their journeys. In an era where consumers are demanding clean-label ingredients, less sugar and functional benefits, Coccola emerges as a timely solution. Designed as both a natural sweetener and drink booster, Coccola aims to elevate everyday hydration with ingredients that support wellness. The heart of its innovation is a proprietary blend of coconut water and coconut milk powder. As the brand moves through its next chapter, Emmanuela highlights key pillars driving its innovation during our conversation. Emmanuela recently celebrated a networking event hosted at Maison Montaigne, Milan, Italy – with partners and investors of Coccola. The evening showcased the company’s journey – capturing meaningful conversations and a sense of collective commitment to a healthier, more thoughtful beverage culture. LaGemma Venture, a new investment and acceleration hub from CRC Foundation, is dedicated to supporting the next generation of innovators across agriculture, nutrition, sustainability and circular economy in Italy. In our conversation with Wilma Tesio, she emphasises LaGemma Venture’s core ambition to nurture the most promising ideas in agri-food and give them the structure, capital, and ecosystem they need to flourish. Their partnership with Coccola reflects their dedication to supporting visionary brands that redefine consumer wellbeing.

Ripple Foods has raised $17 million in new funding as it prepares to expand its plant-based milk portfolio and grow its retail and foodservice presence. The round includes new backing from Material Impact and Rich Products Ventures, with existing investors S2G Investments, Prelude Ventures, Fall Line Capital, Euclidean Capital, Tao Capital Partners and Tim Koogle also participating. The California-based company produces allergen-free plant-based milks and shakes that offer up to 20g of protein per serving, 50% more calcium than dairy milk and lower sugar and calorie levels. The products are free from nuts, soy, lactose and other common allergens, and the company says they are recommended by pediatricians. Ripple says the funding comes amid strong momentum in the alternative protein ingredients sector, valued at $23 billion in 2024 and expected to more than double by 2030. The company reports consistent double-digit revenue growth in recent years. Becky O'Grady Alongside the investment, Ripple has appointed longtime board member Becky O’Grady as CEO. O’Grady previously spent more than 20 years at General Mills, including roles as global president and chief marketing officer for international at Häagen-Dazs, and president of Yoplait USA. She has served on Ripple’s board for the past five years. O’Grady will lead the company’s next phase of growth, which includes launching a new line of organic plant-based milks in Q1 2026, expanding distribution of its core and high-protein kids’ ranges, and moving further into foodservice channels. Ripple says it will also build on its existing retail partnerships with Target, Whole Foods and Walmart. "This is a pivotal moment for Ripple," said O'Grady. "Harnessing the power of our brand and the strength of our team, we are poised to unlock our full potential. We are launching innovative new products, driving consumer penetration and customer expansion, and opening new growth horizons through transformative partnerships and capabilities." Melissa Fensterstock from Material Impact added: "We couldn't imagine a more exciting time to invest in Ripple Foods. With Becky at the helm and a sharp focus on growing top-line revenue and achieving profitability, the company is poised to deliver strong results in the plant-based protein market." "On a human note, Ripple's products provide a wonderful solution for the millions of families struggling to find a nutritious, tasty and clean alternative to dairy." Top image: © Ripple Foods

The Victorian Government has opened a new Plant Protein Hub and glasshouse at Agriculture Victoria’s Horsham SmartFarm, following a $12 million state investment. Agriculture Minister Ros Spence confirmed the hub is now operational. The funding included $9 million for the hub and $3 million for the glasshouse. The new facilities include research and collaboration spaces, a test kitchen, analytical equipment and areas for developing plant-based products. They are designed to support work on high-protein crop varieties, including lentils, chickpeas and field peas, amid rising global demand for plant-based foods. The hub can accommodate up to ten PhD students and three start-ups. Agriculture Victoria is working with industry partners to identify future research projects. According to the government, construction generated jobs across trades, suppliers and technical services, and the site will continue to provide opportunities in research, education and industry partnerships. A dedicated education space will provide hands-on learning for students from primary school through to postgraduate levels. The new glasshouse is intended to accelerate crop research and improve pest and disease management, as well as climate resilience. Victoria’s pulse industry generated $638 million in export income last year. Australia exports around 2.5 million tonnes of pulses annually, making it the second-largest pulse exporter globally. Minister for agriculture Ros Spence said: “Victoria is leading the way in plant-based protein research, building world-class facilities and fostering collaboration that will transform agriculture and strengthen regional economies.” Parliamentary secretary for regional Victoria, Michaela Settle, commented: “This investment will help our communities reach new markets, drive local jobs, champion sustainable practices, and ensure a strong and resilient future for regional Victoria.” Member for western Victoria, Jacinta Ermacora, added: "Having fit-for-purpose facilities like the Plant Protein Hub at Horsham SmartFarm strengthens our research capabilities and opens the door to new opportunities across agriculture and food innovation.”

Finnish food-tech company Happy Plant Protein is today (2 December 2025) debuting a new faba-based textured vegetable protein (TVP) ingredient at the Food Ingredients Europe trade show in Paris, France. The solution is developed using Happy Plant Protein’s proprietary technology, which transforms local crops into clean label and cost-efficient TVP solutions. This aims to support manufacturers in producing high-quality, regionally sourced plant-based foods that meet rising demand for animal-free, planet-friendly protein sources. By simplifying the TVP production process, the technology can enable a ‘new wave’ of both plant-based and hybrid foods, Happy Plant Protein said in a statement announcing the ingredient’s launch. Because texture, bite and functionality can be adjusted directly during the extrusion process, manufacturers can tailor the protein to their specific product requirements – from firm, meat-like structures to softer, more porous applications. This adaptability allows producers to achieve the exact texture and performance they need using their existing equipment, without costly upgrades. Happy Plant Protein’s patented, one-step process transforms ordinary legume flour directly into high-quality TVP using heat and pressure in a dry extrusion. The technology is compatible with flours from a wide range of legumes and cereals, making it flexible across different sourcing strategies and regional supply chains. The tech can be implemented on existing production lines with minimal investment, making it accessible for manufacturers of all sizes. Using flour as the raw material enables local sourcing, production and improved food independence. It has also been tested successfully across multiple extrusion systems and with various raw materials, according to Happy Plant Protein. The resulting ingredient has a neutral taste and smell. Happy Plant Protein said it also offers ‘significantly reduced’ bitterness and beany off-notes compared to typical legume proteins. Its texture, hydration behaviour and functionality can be fine-tuned for different applications, from meat analogues to ready meals, snacks and hybrid solutions. Jari Karlsson, CEO and co-founder at Happy Plant Protein, said: “Traditional protein isolates require chemical extraction, large amounts of water, and energy-intensive drying, producing wastewater and often leaving off-flavours. Happy Plant Protein bypasses this entirely by using a chemical-free dry extrusion process to transform local flours directly into textured protein.” Karlsson added: “Our long-term vision is to provide the food industry with a protein that enables the production at a fraction of cost and complexity of existing solutions”. According to the company, the technology has received highly positive feedback and strong industry validation from both the food and ingredient sectors.

Solar Foods has partnered with Pothos, a nutritional supplements company based in Texas, US, to integrate its vegan-friendly Solein ingredient into Pothos’ protein powders. Pothos manufactures clean label supplements with a minimalist approach. The company will add Solein into its product line of ready-to-mix protein powders, available to consumers under its renewed brand PRVL in the first quarter of 2026. Solein is a unique ‘air protein’ ingredient developed using a single microbe grown in nature, fermented using carbon dioxide and electricity. The result is a nutritionally rich and versatile ingredient solution which can replace animal-based proteins in ‘virtually any food,’ Solar Foods says. Pothos’ new line will be among the first food products to include Solein in the US. Solar Foods has already made products with Solein commercially available in Singapore, and is now expanding to the US market with an initial focus on the health and nutrition category. Thomas Miller, VP of operations at Pothos, said: “PRVL is pioneering a new generation of protein, one that proves innovation doesn’t need excess. Every element is intentional; every choice backed by science, designed to meet the growing demand for cleaner, smarter, and more sustainable nutrition.” He added: “We are very excited to work with Solein, which perfectly fits our philosophy of producing minimalist products free from unnecessary additives, offering a complete amino acid profile and vegan-friendly, non-GMO characteristics”. Troels Nørgaard, chief commercial and product officer at Solar Foods, said: “Pothos shares our excitement about Solein and they have been able to develop a product to market really fast. It is a big milestone for us to enter this market segment and the ready-to-mix product category in the US.” Top image: © Solar Foods

Consumers across Asia are seeking convenient and enjoyable way to integrate protein into their daily routines. Lucy Lu, marketing director for foods, APAC at ADM, explores the opportunity for manufacturers to to leverage the benefits of soy to meet consumer demand for functional, protein-boosted foods in the APAC region. Across Asia, protein is moving from a trend to a long-term growth driver in the F&B sector. Consumers are redefining how protein fits into daily life, moving beyond novelty-driven choices to foods that balance wellness, familiarity and function. This creates an opportunity for the industry to elevate trusted staples like soy. As one of the top five plant proteins and a long-standing staple in Asian cuisines, soy offers complete nutrition, versatility and functionality across formats. For product developers, this positions soy as a strategic ingredient to meet APAC’s rising demand for protein-rich foods. What’s driving APAC’s growing appetite for soy protein? Health-driven lifestyles As one of the most established and trusted plant protein sources, soy provides high-quality protein that supports muscle maintenance, weight management and active living, aligning with the region’s increasing focus on fitness, proactive wellness and healthy ageing.   With protein now a central part of daily diets, ADM’s 2025 Alternative Protein Landscape Report found that some consumers target 30g or more per meal, reflecting a broader shift toward performance and longevity-driven nutrition. The same report also reveals that younger consumers, particularly Millennials and Gen Z, perceive soy as nutritious, adaptable and compatible with their health-focused lifestyles. In fact, 83% of plant-forward consumers see soy protein as ideal for building or maintaining muscle, while 81% choose it to help reduce fat and manage weight. These attitudes reflect a broader movement among consumers to view food not just as sustenance but as a foundation for active, healthy living. Cultural familiarity and trust Unlike many Western markets, where soy is positioned primarily as a modern plant-based alternative, much of APAC has a deep cultural connection with soy. From tofu and tempeh in Southeast Asia, to miso, natto and soy milk in East Asia, soy-based foods are deeply woven into local diets, traditions and culinary identities.   For the F&B industry, this cultural familiarity provides a strong foundation for innovation. Products that build on trusted formats face fewer barriers to acceptance and can more easily tap into existing perceptions of soy as both nourishing and versatile. The expansion of soy into modern applications, from ready-to-drink protein beverages to fortified snacks and hybrid formulations, feels like a natural extension of tradition, making it easier for brands to scale innovation while retaining consumer trust. Innovation and accessibility Continuous innovation in food science and formulation is making soy-based products more appealing and accessible. Improvements in taste, texture and processing have enabled soy to closely replicate the sensory experience of meat and dairy more closely, addressing one of the biggest barriers to mainstream adoption.   For F&B developers, soy’s versatility enables seamless integration into familiar, convenient formats, from plant-based milks and yogurts to protein bars and ready-to-cook plant-based meats. These applications make it easier for consumers to incorporate plant protein into their daily routines without changing established habits.    At the same time, consumers are showing a willingness to pay more for products that align closely with their personal goals, with ADM’s 2025 Alternative Protein Landscape Report revealing that plant-forward consumers are more likely to buy and pay for plant-based products that are organic and low in sodium or sugar, aligning with ongoing trends. Soy at the core of hybrid and functional food innovation Consumer preferences in APAC are shifting toward protein diversity and fortification, moving beyond single-sourced solutions to embrace a mix of plant-based and traditional options. Rather than adopting an 'all or nothing' mindset, many consumers are blending protein types to create room for hybrid products that deliver balance, taste and texture.   This demand for variety has accelerated the rise of functional foods, where protein fortification is extending into everyday categories such as shakes, baked goods and snacks, reflecting the growing appeal of functional foods that support holistic health.   However, formulating for these needs remains a challenge. Many plant proteins can leave strong beany or earthy notes, or fall short of replicating the texture, solubility and creaminess of traditional proteins.   Soy is uniquely positioned to close these gaps. With its complete amino acid profile, neutral flavour base and strong functional properties, from emulsification and texturization to water-binding, soy is emerging as a cornerstone for hybrid and functional innovation. It can improve texture in hybrid meats, boost protein density in snacks or even serve as a carrier for functional bioactives compounds. For developers, soy’s versatility makes it an indispensable building block for the next generation of protein-forward foods. Translating consumer demand with formats that deliver more As consumers across APAC become more intentional about their protein choices, brands have a clear opportunity to create soy-based formats that deliver on both taste and functionality. Today’s consumers want convenient, enjoyable nutrition that fits seamlessly into daily life. This shift is helping soy move beyond its traditional associations with tofu and soy milk to become a cornerstone of modern nutrition.   Taste remains the strongest purchase driver, and advances in processing now allow brands to fine-tune soy’s flavour and texture to suit local taste and preferences, creating products that feel both familiar and elevated. Its adaptability across sweet and savoury applications also gives manufacturers room to innovate and localise, from everyday staples to indulgent treats that align with cultural eating habits.   Soy’s nutritional profile and functional benefits strengthen its role in health-focused innovation. With a complete amino acid composition and bioactive compounds that support muscle health, satiety and healthy ageing, soy has demonstrated many health benefits. When combined with complementary nutrients such as fibres, vitamins or probiotics, it can anchor multi-functional products that appeal to consumers viewing food as a foundation for long-term wellness.   For brands, the growth opportunity lies in formats that deliver more – more taste, more function and more everyday relevance. By leveraging soy’s adaptability, nutritional credibility and deep consumer trust, brands can position soy as not just a traditional staple, but a strategic ingredient for the next generation of protein-forward innovation in APAC.