Estonian food-tech start-up Äio has announced the successful completion of its first full-scale production run of its sustainable yeast-based oil, reaching a volume of 1 tonne. This volume represents a 300-fold increase from the company’s laboratory capabilities. The production run, completed between late 2024 and mid-2025, marks a key milestone in Äio’s mission to address the growing demand for more natural, sustainable alternatives to environmentally polluting and potentially harmful food ingredients. The start-up uses biomass and precision fermentation to transform industrial side streams into nutrient-rich oils and fats. Its encapsulated oil is high in protein, fibre and functional lipids, offering a nutritious and sustainable alternative to ingredients such as palm and coconut oil, eggs and even cocoa powder. In food applications, the yeast-based oil can deliver a natural umami flavour and versatile texture profile, enabling its use in a wide range of products such as plant-based meat and confectionery. Reports indicate that palm oil cultivation drives approximately 10% of global deforestation. Additionally, the World Wildlife Fund reported that current food production systems have contributed to a 70% decline in terrestrial biodiversity since 1970, highlighting the need for solutions that can reduce the sector’s environmental footprint. Nemailla Bonturi, Äio’s CEO and co-founder, said: “As a scientist, I’ve been developing this fermentation process since 2013. Seeing something that I started in a small lab in Brazil now being produced at this scale in Europe is incredibly rewarding.” Bonturi added: “This first tonne is the first of many to come, and crucially, it proves our process can scale beyond pilot settings and validates the commercial potential we’re working toward”. The company is now preparing for its next major goal: establishing a commercial production facility capable of producing 2,000 tonnes annually. Äio has completed pre-engineering concept work for this and is now developing partnerships with companies involving feedstock supply, distribution and off-take agreements. Äio has begun sharing product samples with manufacturers in both food and personal care, and plans to launch a fundraising round by late 2026 to accelerate its expansion within the alt-fats and oils market. Martin Mets, CFO at Äio, revealed that the company has already reduced its unit costs by 80% in recent years, through scale and optimisation, and expects to see a similar cost reduction curve continue in the years ahead. Bonturi commented: “The fundamental economics have shifted. Five years ago, sustainable alternatives carried a significant price premium. Today, supply chain disruptions and regulatory pressures have created conditions where precision fermentation can achieve cost parity with conventional oils while eliminating environmental and ethical concerns.” “For manufacturers, ecologically conscious ingredients are no longer a ‘nice-to-have,’ they’re a necessity… We’re now showing that the commercial viability for plant-based alternatives to traditional oils is very real.”

UK-based nut butter brand, Pip & Nut, is expanding its product portfolio with the launch of its first-ever Protein Bars, set to hit the market in mid-September. This move marks the brand's entry into the protein snack category, catering to the increasing consumer demand for nutritious, on-the-go options. The new Protein Bars feature a blend of crispy pieces, roasted nuts and a decadent nut butter caramel, delivering 10g of nut-sourced protein in each bar. Available in three flavours – Peanut Butter, Caramel Almond and Dark Chocolate Peanut – these bars are designed to provide a wholesome pick-me-up for busy lifestyles, whether for a post-workout boost or a satisfying snack during a hectic day. Pip & Nut has positioned these Protein Bars as a healthier alternative to existing products in the market, which often contain artificial ingredients or lack flavour. Each bar is crafted with real ingredients, ensuring that consumers receive both taste and nutrition without compromise. Staying true to its brand ethos, Pip & Nut emphasises the use of premium ingredients. The peanut butters are sourced from single-origin Argentinian peanuts, while the almond butters come from Californian almonds known for their naturally sweet flavour. Importantly, the bars are palm oil-free, aligning with the growing consumer preference for sustainable and ethically sourced products. Pip & Nut’s Protein Bars will retail for £1.95 each and £3.95 for a multipack of three. Now available on Amazon and Ocado, they will also be sold through the brand’s website starting September 24. Founder Pippa Murray said: “We’re here to change that standard for good – and natural nuttiness is the key”. With the growing trend towards health-conscious snacking, Pip & Nut aims to establish itself as a formidable player in the protein bar segment. The brand's recent success with its Stuffed Oat Bars demonstrates its capability to innovate within the snack category, and the introduction of Protein Bars is expected to further solidify its market position.

Oat milk brand Oatly is rolling out a limited-edition hot cocoa oat milk product in the US ahead of the festive season. The drink will be found in the chilled aisle, designed to be heated up and served warm at home. It will launch in 32 fl oz cartons at Whole Foods Market stores nationwide on 1 November 2025. According to the brand, the drink is ‘chocolatey and creamy,’ made from glyphosate-residue-free oats. It is certified gluten-free and non-GMO as well as plant-based, and contains vitamins A, D, B12 and beta-glucans (the soluble fibre in oats). This latest US launch follows the Swedish brand’s recent introduction of its Matcha Latte Oat Drink into UK retail , responding to increasing interest in the trendy Japanese tea powder among British consumers. Oatly’s hot cocoa drink is one of many recent F&B innovations announced for the festive season as brands begin to prepare their seasonal line-ups. UK dairy-free chocolate brand Nomo revealed its 2025 Christmas line-up earlier this month , featuring several new additions alongside returning seasonal chocolate favourites.

Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications. The start-up said its new solution can reduce costs, decrease reliance on instable egg supplies and simplify formulations, streamlining production while responding to the evolving demands of today’s consumers. Currently, the baking industry relies heavily on eggs to achieve the structure and texture consumers expect. However, recent avian flu outbreaks in the US and EU have led to significant egg shortages, straining supply chains and triggering fluctuating egg prices. This has resulted in growing cost pressures for manufacturers as well as sparking food safety concerns. These challenges have spurred innovation in cost-effective and nutritious egg alternative ingredients across the food industry, with bakers seeking solutions that can match the performance of egg in products such as pound cakes, sponge cakes, brioches, pancakes, pre-made cake mixes and more. © DiTales Studio According to Meala, its IP-protected technology provides ‘exceptional’ functionality across a range of sweet and savoury food applications. This is due to its gelling, binding, foaming, water-holding and emulsification functions. The pea protein ingredient is clean label and free from common allergens. Meala said it has already attracted significant interest from CPG bakery manufacturers and commercial cake mix producers supplying both retailers and bakeries. Hadar Ekhoiz-Razmovich, CEO and co-founder of Meala FoodTech, commented: “Replacing egg with a single, high-performance ingredient that can deliver the desired rise and lightness prized in bakery products is highly challenging”. She noted that the product can easily be integrated into any food production line at low inclusion levels and reduce production costs for manufacturers. Meala recently formed a strategic partnership with DSM-Firmenich  to launch a texturizing pea protein for use in plant-based meat alternative applications, suitable for replacing modified binders and catering to increased demand for cleaner labels in the category. Top image: © DiTales Studio

UK plant-based brand This has expanded its portfolio with the launch of three new products: This Isn’t Beef Pastrami, Super Veg Protein Bites and Super Superfood Breaded Pieces. The new innovations further diversify This’ portfolio after the brand expanded beyond meat imitation products and into a more whole food-based arena with the launch of its This Is Super Superfood line earlier this year. Within it’s classic ‘This Isn’t’ meat alternatives range, This Isn’t Beef Pastrami is a new, ready-to-eat, chilled product emulating the smoky, rich flavour and tender texture of traditional pastrami slices. The product is high in protein and provides a source of fibre, launching at £2.95 per 70g pack from today (15 September) in Morrisons, and in Sainsbury’s from 28 September. Elsewhere, new to the Superfood range is This Is Super Veg Protein Bites, launching into the frozen aisle at Tesco from today. The ready-to-cook protein bites are made from pea, lemon and basil, coated in a crispy multigrain crumb. They are low in saturated fat and provide a more veg-forward option, catering to demand for more wholesome meat-free products. They are priced at £3.50 per 240g pack. Also debuting in the Superfood range is This Is Super Superfood Breaded Pieces, available from Sainsbury’s from today, priced at £3.95 per 180g. They are made from shiitake mushrooms, broad bean protein and seeds, coated in a multigrain breading, designed to be added to dishes like curries, stir-fries, pasta or salads. The pieces are naturally high in iron, omega-3, protein and fibre, and contain 100% natural ingredients. Mark Cuddigan, CEO of This, said: “Our goal has always been to create delicious and nutritious plant-based products, and with our new Pastrami, Super Veg bites and breaded Super Superfood, we’re giving foodies new options”.

Japanese food group Calbee has acquired a majority stake of 58% in Hodo, a US-based producer of tofu and other plant-based foods. The acquisition marks Calbee’s entry into the US plant-based market, aiming to accelerate the growth of its international Health and Food businesses. As part of the initiative, Japanese tofu manufacturer Sagamiya Foods will also acquire a 10% stake in Hodo. Founded in 2004 and headquartered in Oakland, California, Hodo produces tofu, yuba and other plant-based products made with organic, non-GMO soybeans. Its unique production method preserves tofu’s authentic flavour while maintaining a firm texture, allowing the tofu to hold up well during cooking. The deal is part of Calbee’s ‘Change 2025’ three-year transformation plan, initiated in February 2023. The strategy identifies overseas expansion as a key pillar of growth for the business, with the US being a key target market. The Food and Health business, which focuses on developing business models that promote healthy lifestyles, is another pillar of growth. Makoto Ehara, CEO of Calbee, commented: “As demand for sustainable foods grows, tofu is increasingly valued by health-conscious consumers. With its high plant-based protein content and minimal processing, tofu is drawing particular attention in the US market, where health and environmental concerns are driving growth.” He added: “The addition of Hodo to the Calbee Group marks an important step in strengthening our Health and Food businesses as well as expanding our global presence”. Sagamiya will offer technical support to help promote and expand tofu culture in the US. The company builds on the traditions of tofu-making to continuously develop new products, with ambitions to accelerate a new tofu market that blends tradition and innovation. Sagamiya aims to preserve Japan’s rich cultural heritage in tofu craftsmanship while also shaping future growth in the industry.

Protein Industries Canada, Maia Farms and Phytokana Ingredients are collaborating on a CAD 32.5 million (approx. $23.5 million) project to turn Canadian-grown fava beans into nutritious, sustainable ingredients for plant-based foods. Of the $23.5 million being invested, $18.7 million will come from the industry partners and $4.7 million will come from Protein Industries Canada. The project brings together Canadian farmers, processors and food-tech innovators to strengthen the country’s value chain for fava beans while bringing new products to global consumers. Phytokana, a start-up based in Alberta, will use its proprietary technology – which avoids heat and chemicals – to process novel fava varieties into protein concentrate, starch flour and fava flour with improved taste, texture and nutrition. These ingredients will retain their natural functionality, making them ideal for use in dairy alternatives, plant-based meats and other food products. The company is in the process of securing funding to construct and commission a fully automated, 30,000 metric tonne per year dry fractionation processing facility. The site will be built near Strathmore, Alberta, enabling Phytokana to meet growing global demand. Chris Theal, president and CEO of Phytokana, said: “Our native functionality and superior sensory fava ingredients are the culmination of research and innovation in collaboration with some of the world’s leading food and beverage companies”. “This contribution from Protein Industries Canada primarily supports the direct investment into our custom-designed process flow, overlain with automation and advanced predictive process controls that serve to deliver value-added, sustainable and consistent quality food ingredients to global markets.” Maia Farms, a food-tech company based in Vancouver, uses fermentation to upcycle flours into high-value fermented mushroom proteins with enhanced digestibility and functional properties. Through the project, Phytokana will supply Maia Farms with fava ingredients, which Maia Farms will then use to create new mycelium-based ingredient solutions. Gavin Schneider, Maia Farms’ CEO, commented: “Maia has established commercial partnerships from coast to coast, building the infrastructure to establish Canada as a leader in mushroom-based protein ingredients and fermentation technology”. “With the support of Protein Industries Canada, Maia will further advance its biomass fermentation technology, upcycling Phytokana’s fava ingredients into value-added, sustainable ingredients.”

Momo Kombucha, a B Corp-certified brand known for its small-batch, artisan kombucha brewed at New Covent Garden Market, has successfully raised £2 million in its largest funding round to date. This latest investment boosts Momo's total funding to £4.5 million since its inception in 2018, positioning the brand to capitalise on the burgeoning UK kombucha market. The kombucha sector is experiencing significant growth, driven by increasing consumer interest in gut health, low-sugar alternatives, and non-alcoholic beverages. Momo’s commitment to quality and innovative flavour profiles has positioned it as a front-runner in this expanding market. Over the past four years, the company has demonstrated consistent revenue growth, doubling its income annually and achieving top sales rankings on platforms like Ocado. The recent £2 million funding round, supported by 24 angel investors including Jez Galaun, co-founder of Brixton Brewery, will be used to enhance production capacity through a larger brewery facility and new equipment. Following this round, co-founders Josh and Lisa Puddle retain a combined 57% ownership of the business, underscoring their commitment to its future direction. This funding comes on the heels of a landmark year for Momo, which has secured its first supermarket listing with Booths while maintaining established relationships with major retailers such as Ocado, Nando's and Gail's bakery. Josh Puddle expressed gratitude for the support from investors, many of whom are also loyal customers: “This is by far our largest fundraise to date, and I’m deeply grateful to the individuals who backed us. Their support is a real testament to the strength of the community around Momo.” The funds will significantly scale production capacity, which has been a limiting factor since the brand's launch, and continue to enhance the quality of its kombucha offerings. Momo uses high-quality ingredients and artisan brewing methods, utilising organic teas and slow-pressed juices. The brand's commitment to producing raw, unfiltered kombucha not only enhances flavour but also maximises health benefits, appealing to health-conscious consumers. The company plans to announce additional product formats and flavours in the coming months.

Ingredient transparency and nutrition have become paramount for many health-conscious consumers, particularly within the plant-based food and beverage industry. Declan Rooney, business development director at ClonBio Foods, outlines barley's potential as an ingredient poised to meet growing demand for healthy protein and fibre in bakery and snacking applications. The bakery aisle tells a compelling story about changing consumer priorities. Where shoppers once sought out low-fat and reduced-sugar claims, they now actively seek improved nutritional content with added protein and fibre. And it’s more than a passing trend – manufacturers must adapt their approach to formulation in bakery products, as well as breakfast cereals and snacks. Bakery and snacks: Markets primed for protein The global high protein bakery products market size is expected to reach $9.02 billion by 2034, growing at a CAGR of 6.9% (2025-2034). Amid this projected growth, consumers are expecting more from some of their favourite baked goods and snacks – whether it’s a soft, fresh loaf of bread or a crunchy cereal bar, consumers want it protein-packed and fibre-enriched. Claims such as those around protein and fibre remain important on-pack, too. Nearly six in ten consumers globally now read food labels, with health-related claims and natural ingredients topping their list of priorities. An easy demand for manufacturers to meet? Here’s the catch: Consumers aren’t willing to compromise on price or taste to get these benefits. In fact, 78% of consumers cite price and 70% cite taste as top attributes influencing purchasing decisions. Manufacturers therefore face a balancing act that involves delivering enhanced nutrition and a consumer-preferred taste, all while keeping costs competitive. What’s more, the demand for clean label remains, with consumers demanding recognisable ingredients on-pack. Wheat gluten has long been the go-to protein source in bread production, valued primarily for its functional properties rather than its nutritional contribution. While it creates the elastic structures essential for traditional bread-making, it doesn’t address this growing demand for nutrient-dense formulations. Meanwhile, the market is evolving rapidly – speciality breads featuring traditional recipes and ancient grains are gaining momentum, with consumers increasingly seeking quality and authenticity alongside nutritional benefits. The triple challenge of plant proteins As the bakery market grows, more opportunities become available. But when it comes to meeting consumer demand, there are three clear challenges manufacturers must address. The main one? Taste. It’s the bake or break factor. Many plant proteins carry distinct flavour profiles that can overwhelm delicate bakery formulations. The more protein you add, the stronger these off-notes become. Cost presents the second challenge. Consumers are seeking products with higher protein and fibre, but the cost remains a barrier. Manufacturers need a high-quality, reliable protein supply, yet many options add significant cost to their formulations. And manufacturing costs really count – expensive proteins can price products out of reach. The third challenge is clean label requirements. Consumers want protein sources they recognise as being natural and good for you. Barley’s unique proposition This is where barley emerges as a powerful solution. As an ancient grain with centuries of cultivation history, barley is highly resilient and naturally contains a rich micronutrient profile. In a market where more than one in four European consumers say wholegrain products influence their bread purchasing decisions, barley offers manufacturers a way to tap into this demand while addressing protein and fibre requirements. While the nutritional benefits of barley are clear, barley becomes even more valuable in bakery and snacks as it is extremely easy to extrude and process, enabling manufacturers to increase protein content in formulations while maintaining product quality. And because barley is a grain consumers know and trust, it also delivers on clean label appeal. It’s in addressing the taste challenge where barley protein shines. Its neutral, harmonious flavour profile means manufacturers can use higher inclusion rates. A wholemeal bagel can therefore deliver significantly more protein while maintaining the taste consumers expect. This balance – being cost-effective for the level of nutrition delivered – is paramount in today’s market where consumers have multiple demands. The opportunities extend across categories, too. Healthy cereals benefit from improved nutrition without expensive additional ingredients. Even pasta can be transformed into a source of protein. Looking ahead Success will belong to those who balance multiple demands simultaneously. Through innovative approaches like barley protein, manufacturers can meet demands without compromise. The future of bakery isn’t about choosing between tradition and innovation, or between taste and nutrition. It’s about finding ingredients that honour both, delivering the protein and fibre consumers seek while respecting their expectations for flavour and value. In barley, we’re rediscovering an ancient grain perfectly suited to modern nutritional needs.

Kallø, a natural food products brand and part of the Ecotone UK family, is making its entry into the dairy alternatives market with the introduction of two new premium oat milks. This latest debut aligns with the growing consumer demand for clean label, plant-based products that prioritise health, ethical production and sustainability. The new products, Organic Oat & Protein Milk and Organic Gluten-Free Oat Milk, are crafted with minimal ingredients and processing, reflecting Kallø’s commitment to its 'Naturally Different' ethos. Both variants are unsweetened and free from preservatives, flavourings, oils and gums, catering to health-conscious consumers seeking high-quality dairy alternatives. Organic Oat & Protein Milk :  This variant boasts 25g of natural plant protein per litre, making it a good choice for consumers looking for functional, dairy-free options without artificial fortification. The product responds to demand for oat milk products that offer a higher portion of protein, with most currently available oat milks offering between 3-12g per litre. Kallø Organic Gluten-Free Oat Milk : Made entirely from 100% gluten-free oats, this product is designed for individuals with gluten sensitivities, offering a clean, minimally processed and inclusive alternative. The oat milks will initially be available for purchase online through Amazon and in health food stores across the UK, with a recommended retail price of £2.30. Caroline Mitchell, free from brand controller at Ecotone UK, said: “We’re excited to bring Kallø’s natural and organic credentials into dairy alternatives. This category typically appeals to consumers who are conscious about their health and the environment. Our products are designed to support those looking to increase their protein intake without compromising on quality.” Kallø’s foray into dairy alternatives comes on the heels of its successful launch of clean label cooking broths, which have positioned the brand as one of the fastest-selling in the ready-made stock category. The oat milks will be produced at Ecotone’s B-Corp certified facilities, further underscoring the brand’s commitment to environmentally responsible practices. Additionally, the products will be packaged in fully recyclable cartons, aligning with Kallø’s sustainability goals. As consumers increasingly seek out clean label and organic options, Kallø’s entry into the dairy alternatives sector is poised to capture the attention of health-conscious shoppers, reinforcing the brand’s status as a leader in innovative, plant-based products.

Finnish biotech company Enifer has obtained self-affirmed GRAS (Generally Recognized as Safe) status in the US for its mycoprotein ingredient Pekilo, following an independent expert panel review. The step paves the way for partnerships with US food manufacturers, with FDA-reviewed GRAS status still to be pursued. According to the company, Pekilo differs from most mycoproteins by being supplied in dry, powdered form, making it shelf-stable, easier to transport and simpler to integrate into production lines. It is targeted at plant-based alternatives, sports nutrition and healthy snacks as a lower-impact alternative to soy. “Plant-based foods won’t win over consumers unless they’re genuinely better than what came before,” said Simo Ellilä, CEO and co-founder of Enifer. “Pekilo makes that possible – it brings a neutral colour and taste, a natural combination of protein and fiber and strong water-holding capacity. These properties complement soy and pea proteins, giving food makers new flexibility to develop plant-based products that deliver better texture, nutrition and overall consumer appeal.” Founded in 2020, Enifer uses fermentation technology first developed in Finland in the 1970s to convert food and agricultural byproducts into protein with lower land use and emissions than animal or soy-based sources. The US entry follows Enifer’s €36 million raise in 2024 to build a commercial-scale mycoprotein facility in Finland, due to start production in 2026 with a 3,000-tonne annual capacity. The plant will initially supply the pet food sector, with food-ingredient production to follow. Elisa Arte, head of food research and development at Enifer, added: “Achieving self-affirmed GRAS status marks a major milestone in the commercialisation of our Pekilo mycoprotein and its entry into the US market. We’re excited to start collaborating with food manufacturers in the US, introducing to the market our ingredient that delivers high levels of digestible protein and dietary fiber, enabling innovation across a broad spectrum of food applications." Enifer will present Pekilo at SupplySide West in Las Vegas this October as it begins US market outreach.

Perfat Technologies, a Finnish deep-tech startup, has secured €2.5 million in Series A financing to advance its innovative fat alternatives, addressing critical health and sustainability issues related to saturated and tropical fats. The funding round was co-led by Newtree Impact and Beyond Impact, with support from Nordic Science Investments, the University of Helsinki and Big Idea Ventures. Perfat’s proprietary technology transforms liquid vegetable oils into solid, functional fats, offering food manufacturers a healthier replacement for traditional fats like butter, palm oil and coconut oil. This breakthrough product has 80% less fat, up to 30% fewer calories and added fibre, making it an appealing option for companies seeking clean label formulations without sacrificing taste or texture. CEO Jyrki Lee-Korhonen highlighted the importance of this innovation: “Substituting traditional solid fats is not just about innovation; it’s about caring for people’s health and helping manufacturers adopt sustainable solutions”. With fats comprising 20-35% of the average diet, the demand for healthier alternatives is rising. Perfat’s fiber-reinforced gelled vegetable oil represents a significant advancement in the food industry, enabling manufacturers to create healthier products while maintaining functionality. Investors are optimistic about Perfat's potential. Benoît de Bruyn of Newtree Impact noted: “Palm oil remains one of the most pressing challenges for both human health and sustainability. Perfat stands out with a functional fat that is healthier and adaptable to customer needs.” As the market for sustainable food ingredients is projected to reach $129 billion by 2025, Perfat is well-positioned to help redefine the role of fats in our diets, aligning consumer health with environmental sustainability.