The European Commission’s updated Bioeconomy Strategy sets out measures intended to help fermentation-focused food innovators scale up production and navigate the EU’s regulatory system more easily. The strategy highlights the role that advanced fermentation technologies can play in strengthening the region’s scientific and industrial competitiveness. It identifies precision fermentation – used to produce ingredients such as whey proteins and sustainable palm oil – and biomass fermentation – which grows high-protein foods with a meaty texture – as key areas of potential for boosting green growth and improving resource efficiency. It also underscores the importance of biorefineries in converting renewable biological materials into food and other commodities. Non-profit think tank the Good Food Institute Europe (GFI Europe) welcomed the proposals aimed at improving access to scale-up facilities and streamlining regulatory pathways but said concrete actions are now needed to enable startups to commercialise research emerging from Europe’s scientific community. Companies producing fermentation-made foods must seek authorisation under the EU’s Novel Food Regulations, a process that can be difficult for small firms to navigate. The strategy acknowledges that risk assessments for new technologies are lengthy and proposes providing technical support for SMEs developing fermentation-made products. It also states that the forthcoming Biotech Acts – the first expected next month – will simplify regulatory requirements, accelerate product approvals and introduce regulatory sandboxes to allow innovators, regulators and researchers to shape standards for emerging products. A lack of large-scale production facilities has long been a barrier for startups seeking to bring fermentation-made foods to market. The strategy proposes expanding access to pilot and demonstration plants, establishing a Bioeconomy Investment Deployment Group that will convene the Commission, the European Investment Bank Group and private investors, and introducing blended-finance schemes to help de-risk projects such as fermentation facilities and biorefineries. Lea Seyfarth, policy officer at GFI Europe, said: “It’s great to see the Commission recognise the crucial role that fermentation can play in driving green growth, reducing our reliance on imports and boosting Europe’s international competitiveness". “For Europe to establish itself as a global leader in this technology, these proposals now need to be followed up with concrete actions. The upcoming Biotech Acts must build on this growing momentum with clear policies enabling startups to commercialise Europe’s scientific expertise and bring innovative food products to the market.” Netherlands allows first public tastings of fermentation-made foods In a related development, the Netherlands has become the first EU member state to allow public tastings of fermentation-made foods that fall under the EU’s novel food category. The Dutch government has published a Code of Practice enabling companies to host tasting events for products such as animal-free cheese, eggs and fats. The framework applies to foods made using precision fermentation – a long-established technology now used to produce proteins and sustainable oils – and biomass fermentation, which grows protein-rich foods that can be used to create animal-free meat alternatives. GFI Europe’s senior policy manager Seth Roberts said: “By enabling safe public tastings of fermentation-made foods, the Netherlands shows how national guidance can complement the EU’s world-class food safety rules and drive innovation". “Precision fermentation can help build a more sustainable food system and drive growth, but realising its potential requires investment in research, infrastructure and support for companies navigating the regulatory landscape – exactly what the Netherlands is doing. Other EU countries should follow suit and develop measures to support European innovators in bringing these products to market.” The Dutch government has published a Code of Practice outlining how companies can safely conduct public tastings of fermentation-made novel foods. Top image: © Onego Bio’s egg whites, made using precision fermentation

A joint research team from Hosei University and the University of Tokyo has successfully grown edamame in an artificial-light plant factory for the first time, producing stable, high-quality yields using hydroponic cultivation. The findings, published in Scientific Reports (Volume 15), demonstrate that the nutrient film technique (NFT) can outperform conventional field farming in both productivity and nutritional quality. Artificial-light plant factories allow crops to be grown year-round under tightly controlled conditions, but legumes such as edamame have historically been difficult to cultivate indoors due to their long growth cycles and complex flowering and pod-setting requirements. The research team – led by professor Toshio Sano of Hosei University and associate professor Wataru Yamori of the University of Tokyo – set out to address these challenges. In comparative trials, the team tested three hydroponic systems: nutrient film technique (NFT), rock wool culture (ROC) and mist culture (MIST). NFT produced the strongest growth, with plants developing sturdier stems, healthier leaves and greater overall biomass than those grown in other hydroponic systems or in open fields. NFT-grown edamame also delivered the highest pod and seed counts, with yields exceeding those achieved through field cultivation. “Recent global warming and extreme weather events have raised concerns about reduced yields in open-field crop production. Our hydroponics technology offers a promising model for urban agriculture that is independent of climate conditions,” said professor Sano. Quality analysis showed that NFT-grown edamame contained higher sucrose levels than field-grown crops, contributing to improved sweetness. While free amino acid levels were slightly lower, the NFT system produced significantly higher isoflavone concentrations – compounds associated with potential health benefits. The researchers suggested that LED lighting may help stimulate the synthesis of these bioactive components. When yield, sweetness and nutritional value were evaluated together, NFT ranked highest overall. The technique is compatible with multi-layer vertical farming systems, making it suitable for dense urban areas where space is limited. According to the researchers, the technology could enable consistent year-round production and support future food security efforts. The team also noted possible long-term applications in environments where traditional agriculture is not feasible. “Since edamame is cultivated not in open fields but through hydroponics in an LED-based plant factory, it may become possible to grow edamame even in urban areas, deserts or outer space,” added professor Sano. The breakthrough overturns long-held assumptions about the feasibility of growing legumes in artificial-light plant factories and highlights the potential role of controlled-environment agriculture in addressing climate resilience, nutritional quality and global food supply.

Beyond Meat been ordered to pay fellow alt-meat company Vegadelphia Foods $38.9 million in damages, after a federal court jury found it liable for trademark infringement. The case centres around the alt-meat giant’s use of the slogan ‘Great Taste, Plant Based’ in an advertising campaign for its collaboration with US doughnut and coffee chain Dunkin’. Vegadelphia filed a lawsuit against Beyond in 2022, alleging that its use of the slogan – used to advertise its meat-free breakfast sausage sandwich – infringed on Vegadelphia’s similar registered trademark, ‘Where Great Taste Is Plant-Based’. Founded in 2004 – five years prior to the establishment of Beyond Meat – Vegadelphia, based in Philadelphia, Pennsylvania, produces a range of plant-based alternatives to traditional meat products including beef, chicken and seafood. In its lawsuit, Vegadelphia argued that Beyond Meat’s use of the slogan willfully infringed its own trademark and disrupted an expansion with two ‘industry titans’ that was ready to launch. Troutman Pepper Locke, the law firm representing Vegadelphia, said this expansion was sidelined due to the ‘overwhelming deluge’ of Beyond Meat’s ads and promotions, which were used across tens of thousands of retailers. A jury in the US District Court for the District of Massachusetts ruled that the slogan was too similar to Vegadelphia’s trademark, and were likely to cause confusion for consumers. Responding to the verdict, a spokesperson for California-headquartered Beyond Meat commented: “We are disappointed and do not agree with the result. We will seek judicial review of the decision.” The case underscores the increasing scrutiny over brands’ trademarks and the complexity of infringement cases, which are often lengthy and highlight the need for caution when developing marketing and branding initiatives similar to those of competitors operating in the same category. In the plant-based industry, fellow alt-meat company Impossible Foods recently lost a four-year EU trademark case against a Spanish independent bakery, Impossible Bakers , centring around the use of the word ‘Impossible’ in the bakery’s branding. Other high-profile cases in the wider food and beverage industry this year include British cider maker Thatchers’ infringement lawsuit against retailer Aldi  for its lookalike Cloudy Lemon cider, and Death Wish Coffee’s suit against Liquid Death  with regards to similarities in its trade dress and branding.

Candian plant-based snack company Trubar has entered into an agreement to be acquired by Turkish CPG company ETİ Gıda Sanayi ve Ticaret, for approximately CAD 201 million (approx. $142 million). Trubar, established in Vancouver in 2019 by founder and CEO Erica Groussman, produces a range of plant-based protein snacks made with natural, clean label ingredients. Through the deal, it will be purchased by an affiliate of ETİ Gıda, a privately held food and CPG business headquartered in Eskişehir, Turkey. ETİ Gıda will purchase all the outstanding common shares of Trubar, with each of the snack company’s shareholders receiving CAD 1.64 (approx. $1.16). Kingsley Ward, Trubar’s executive chairman, commented: “This proposed acquisition represents a significant milestone for our company and delivers on our commitment to creating strong value for shareholders. ETİ Gıda is an ideal acquirer for Trubar at this stage in the brand's development, given ETİ Gıda's successful track record of scaling CPG brands over the last six decades.” The deal is expected to be completed during the first quarter of 2026, subject to the required shareholder, court and other approvals and customary closing conditions. Following completion, Trubar’s common shares will be delisted from the TSX Venture Exchange. Trubar founder and CEO Groussman added: “We are very excited about the proposed acquisition of Trubar by ETİ Gıda and beginning a new chapter in our journey. I am incredibly proud of what our team has accomplished in building a strong brand presence in the protein bar market.” Groussman added that ETİ Gıda’s CPG experience and resources will help Trubar to advance its growth across North America and its expansion into international markets. Top image: © Trubar

Plant-based ingredients company Roquette has unveiled Horizons, a new foresight platform designed to help food and nutrition businesses anticipate change and navigate uncertainty. The food and beverage industry operates in a fast-changing environment marked by evolving consumer expectations, regulations and technological disruption. Amid these changes, fuelled by factors such as the growing urgency of sustainability, Roquette noted that F&B companies need insights that go beyond the short-term to help them prepare for the future. The Horizons platform aims to provide structured support to businesses within the food industry, combining AI-driven scanning with expert analysis to detect emerging signals, prioritise the most critical drivers and develop scenarios to guide long-term strategy and innovation. It follows a four-step process that begins with scanning for signals of change – spanning lifestyle shifts, regulations, technologies, market dynamics and resource management. These signals are transformed into radars and prioritised according to their likelihood and potential impact. Roquette’s experts then construct scenarios that explore how the future may unfold under certain conditions. The final step translates these scenarios into tangible resources, such as ideation tools that provide guidance for future-proof strategies. Each signal and scenario is validated by specialists to ensure outputs are credible and actionable. Involvement from external partners, including think tank Hello Tomorrow and EDHC Business School, strengthen the scanning phase and help to ensure relevance. Horizons bridges macro drivers with consumer insights to help users connect long-term forces of change with immediate market realities. Through this, manufacturers can anticipate regulatory and consumer shifts, reduce uncertainty by stress-testing strategies across multiple potential futures, and fast-track innovation cycles. The platform also establishes a framework for resilience in volatile times, Roquette said, helping businesses to act ‘decisively rather than reactively’. Horizons is launching with online access to selected foresight resources, including a ‘strategic toolbox’ of industry radars, driver cards, scenarios and ideation materials. These are designed to spark new ways of thinking about the future of food, leading to tailored co-creation projects if desired. Sébastien Adelis, food and nutrition global insights and digital planner at Roquette, said: “Our industry is being reshaped by shifting consumer expectations, new health priorities, regulatory pressures and breakthrough technologies. The challenge is not simply keeping pace with these changes but anticipating what they will mean.” He added: “By combining advanced analytics with the expertise of our teams worldwide, Horizons transforms uncertainty into clear direction, enabling our partners to accelerate innovation, build resilience and shape a more sustainable future”.

Danone North America is tapping into the protein boom with the launch of Silk Protein, the latest addition to its plant-based drink portfolio. According to Danone, Silk Protein fills a gap in the market amid increased consumer interest in high-protein products – it is claimed to deliver the highest protein content of any currently available refrigerated, plant-based milk in the North American market. Each serving provides 130kcal and 13g of plant protein with all nine essential amino acids, as well as 3g of fibre and 50% less sugar than regular dairy milk while containing no artificial sweeteners. The drink also offers a source of calcium and vitamin D to support bone health. It is debuting in two flavours: original, and chocolate. The launch comes as research shows that online searches for high-protein foods has more than doubled (up 105%) in the past year. According to IFIC’s 2024 Food & Health Survey, three quarters of American consumers (71%) want to consume more protein. However, plant-based protein only accounts for one third (33%) of America’s total estimated protein intake according to PMC data. Danone Silk has begun rolling out regionally, with full nationwide distribution slated for early 2026.

Danish biotech Chromologics has raised €7 million in a funding round led by Novo Holdings, EIFO, Döhler Ventures, Collateral Good Ventures and Synergetic, bringing its total capital raised to nearly €20 million. The funding will support regulatory submissions for Chromologics’ natural red colour, Natu.Red, with the European Food Safety Authority (EFSA) and the US FDA, as well as scale-up production through a large-scale contract manufacturing partner. Chromologics, a spin-out from the Technical University of Denmark, develops fermentation-based natural colours designed to be heat- and pH-stable, vegan-friendly and independent of seasonal agricultural constraints. Trials with over 90 food manufacturers across Europe and the US have demonstrated its performance in applications ranging from meat and confectionery to plant-based products. Investor interest reflects growing demand for natural alternatives to synthetic colourants, particularly amid recent regulatory scrutiny of artificial reds in the US fermentation-derived colours like Natu.Red are considered more sustainable than fruit- or vegetable-extracted alternatives, requiring less land, water and agricultural input. Rodrigo Hortega de Velasco, director at Döhler Ventures, said Chromologics’ technology offers a “stable, scalable, and cost-competitive solution” for food producers navigating both regulatory changes and rising consumer demand. Gerit Tolborg, CEO, Chromologics, commented: "In times of shifting priorities, we deeply value the continued trust in our mission. Biomanufacturing remains essential to stabilise food supply chains – an endeavour that requires patient investors who understand the realities of innovation." Tolborg continued: "The support from our existing shareholders underscores the confidence in both Chromologics' technology and its commercial potential. Chromologics has demonstrated the cost efficiency, scalability, safety and product-market fit of Natu.Red."

Tereos, a player in the global sugar, starch and alcohol markets and France’s leading cereal processor, has launched Actifiber, a corn-based soluble fibre ingredient aimed at helping manufacturers meet the increasing consumer demand for healthier products. With the new ingredient, Tereos says it aims to support F&B manufacturers in creating nutritionally balanced offerings without sacrificing taste or texture. Developed from non-GMO corn starch and produced at Tereos' facility in Marckolsheim, France, Actifiber allows brands to enrich products with dietary fibre, while also lowering calorie content. As European consumers become more health-conscious, with over one-third relying on Nutri-Scores to evaluate nutritional quality, the introduction of Actifiber comes at a crucial time when fibre intake remains below recommended levels across the continent. Marion Hoff, Tereos’ sales director for Europe, said: “Through launching Actifiber, Tereos supports its customers in the transition towards creating healthier and more natural eating habits. We provide concrete solutions that meet both nutritional requirements and consumer expectations.” Actifiber is designed for versatility, making it suitable for a wide range of applications, including beverages, baked goods, cereals, confectionery, chocolate and dairy products. Its neutral taste and clarity ensure seamless integration into various formulations, while maintaining the product's flavour and visual appeal. Notably, this ingredient can also be used in vegan formulations, expanding its market potential. The nutritional impact of Actifiber is significant. For instance, a 250 ml beverage enriched with Actifiber can provide up to 20% of the recommended daily fibre intake. Additionally, incorporating Actifiber into a chocolate product can enable it to carry the 'high in fibre' claim, enhancing its marketability. Other examples include improving the Nutri-Score of a cake from D to C and transforming an ice cream's score from C to A. Michel Flambeau, director of the Customer Innovation Center, highlighted the company’s commitment to collaborating with partners to enhance product nutritional value without compromising taste. “Actifiber illustrates our ability to innovate alongside our partners,” he noted. The ingredient will be showcased at the upcoming Food Ingredients Europe trade show in Paris from 2-4 December 2025.

Tate & Lyle has announced a new regenerative agriculture programme aimed at helping corn growers in France farm more sustainably. Developed in partnership with local cooperatives and Regrow Ag, the initiative will allow farmers to adopt practices that improve soil health and resilience to climate change while enabling the company to track environmental improvements across thousands of acres. The programme involves three major farming partners – Armbruster Grande Cultures, Euralis Groupe Coopératif and Groupe Coopératif Maïsadour – representing growers in the northeast and southwest of France. Participating farmers will be encouraged to adopt methods such as low- and no-till farming to reduce soil disturbance, cover cropping to enhance soil quality and nitrogen management to cut reliance on synthetic fertilisers. Tate & Lyle will use Regrow Ag’s AI-driven software platform to measure and monitor the environmental impact of these practices. Local agronomists will support farmers in entering data and using insights to inform farm planning, which will also feed into Tate & Lyle and its customers’ sustainability reporting. Nick Hampton, CEO of Tate & Lyle, said: “Regenerative agriculture is at the heart of our approach to sustainability, because helping farmers to become more resilient to the impacts of increasing climate change related events also enables our customers to feed a growing population – a win-win". He continued: "For businesses in the food chain, flooding, droughts and severe temperatures that affect harvests and the use of natural resources are a shared challenge. Through our more mature, science and tech-driven regenerative agriculture programmes in the US and China, we’ve demonstrated that these programmes can materially improve yield and crop quality for farmers and the businesses they supply." "This new programme in France is about supporting farmers, and it also makes perfect business sense as it helps to make our supply chain more resilient.” Anastasia Volkova, CEO and co-founder of Regrow Ag, highlighted: “Tate & Lyle’s leadership is helping accelerate the adoption of regenerative practices where it’s needed most: in Europe’s critical corn-growing regions. By pairing local agronomic expertise with credible, AI-powered measurement and monitoring, this programme is demonstrating how collaboration and data transparency can drive meaningful climate action across supply chains.” French partners also emphasised the programme’s potential impact. Franck Camet-Lassalle, market development manager at Euralis, said the initiative would accelerate soil conservation practices among waxy corn producers and strengthen farm resilience. Christophe Bonno, CEO of Maïsadour, added that the programme aligns with their Ambition 2030 strategy and reflects a shared commitment to sustainable agriculture. This new programme in France builds on Tate & Lyle’s existing regenerative agriculture initiatives, which support corn growers in the US and stevia producers in China. The company maintains acreage equivalent to its annual corn purchases within these programmes, reinforcing its global commitment to sustainable sourcing.

Plant-based food company Daiya Foods has partnered with MicroSalt, a manufacturer of sodium-reduced natural salt, to improve the health credentials of its cheese and pizza portfolio. Canadian company Daiya, acquired by Otsuka Pharmaceutical in 2017 for $405 million, produces dairy-free products designed to deliver the taste, texture and nutritional satisfaction of traditional dairy products. Its partnership with MicroSalt, based in the UK, will see MicroSalt’s solution integrated into its portfolio with an initial focus on cheese and pizza dough. MicroSalt has received an initial order of $50k to begin production and its projected 2026 volume to approximate $500k. MicroSalt’s patented offering is a full-flavour salt developed using proprietary micron-sized particles, designed to deliver the same taste as traditional salt with approximately 50% less sodium. The collaboration will support Daiya’s mission to provide delicious and healthier plant-based alternatives, while also expanding MicroSalt’s reach beyond the snack sector into broader food applications where sodium reduction has traditionally challenged flavour and functionality. Rick Guiney, CEO of MicroSalt, commented: “We're very pleased to align efforts with Daiya Foods, a company that shares our vision of making healthier eating both delicious and accessible. This collaboration demonstrates the versatility of MicroSalt's technology across diverse food categories-from dairy-free alternatives to frozen meals and sauces.” He added: “It's another step in our journey to make sodium reduction a standard part of holistic, better-for-you reformulation across the food industry”.

Plant-based food and beverage company Tindle Foods has announced it will divest its US operations amid a move to focus exclusively on private label products for the European market. The move marks a significant shift in the company’s core business strategy, aiming to redirect its resources toward creating affordable and innovative unbranded products. This will enable the company to pour investment into product development and operational efficiency, Tindle said. Headquartered in Singapore, Tindle’s main markets have been in the US and Europe, with offices in Chicago, London and Amsterdam. The company develops plant-based products, such as meat alternatives and beverages, using simple, non-GMO ingredients aligning with a clean label approach. With private label products significantly contributing to increased plant-based category sales in Europe, Tindle noted that these products are moving away from being seen as just a budget option and have become a primary strategic focus for retailers and operators. Under the new model, Tindle will sell its unbranded plant-based proteins to major food manufacturers, retailers and restaurant groups. This will give them the freedom and flexibility to brand, formulate and price ready-to-market products according to the needs in their local markets, without taking on the expense of their own R&D or production. Speaking about the focus on Europe, Tindle’s CEO and founder, Timo Recker, commented: “We are seeing greater growth potential in Europe, where consumer demand for plant-based innovations continues to rise – particularly among the younger generations, who have already fully adopted plant-based foods as part of their everyday lives and routines”. Before beginning Tindle Foods, Recker – who comes from a long-established family line of meat producers in Germany – founded LikeMeat, an alt-meat brand acquired by The LiveKindly Collective in 2020. Tindle raised $100 million – the largest Series A funding round to date in the plant-based meat category – in 2022, positioning it for long-term growth despite the challenging market environment. “This strategic pivot follows a clear logic,” Recker added. “The plant-based category has become increasingly price-driven, and we're seeing that private label products are capturing a growing share.” Alongside Recker, chief technology officer John Seegers will continue to oversee the company’s R&D efforts. Seegers brings over 25 years of experience in plant-based protein development to the role.

As natural ingredients and health benefits move higher among consumers’ purchasing priorities, the plant-based functional beverages market is poised to reap the benefits of shoppers’ evolving preferences. We take a look at what’s trending. Functional beverages – drinks designed to offer health benefits to consumers such as gut health support or mood enhancement – have seen growing demand year by year. Naturally plant-based ingredients, like adaptogenic mushrooms and botanicals, are proudly claiming their place as hero ingredients in formulations. Melanie Luangrath, senior director of new business development at DSM-Firmenich, said: “The functional beverage market is on a trajectory of significant growth, with estimates suggesting it will surpass $200 billion by 2028. With this in mind, brands that combine great taste, science-backed benefits and transparent sustainability will lead the category forward.” Rising consumer expectations are driving innovation in this category, as consumers call for ingredient transparency and multi-functional offerings. Ravi Jhala, VP of commercialisation at US private label beverage manufacturer FedUp Foods, told The Plant Base: “There’s a lot happening right now, but the biggest thing we’re seeing is the convergence of two macro trends: function stacking and clean label simplicity”. From our perspective, consumers want beverages that do more than just hydrate – they expect multiple benefits in one format, whether that’s energy plus gut health, or hydration plus cognitive support… The market is rewarding products that deliver measurable benefits with minimal formulation ‘noise,’ something we’ve built into our approach from the start.” Gut health and immunity The fermented beverages market has seen increased interest in line with growing consumer awareness of gut health. DSM-Firmenich’s Luangrath commented: “Plant-based beverage consumers are now being drawn to fermented drinks, such as kombucha, non-dairy kefir and fermented teas for their gut health, immunity and functional wellness [benefits]. These formats deliver probiotic functionality with a clean label profile while also opening exciting flavour possibilities.” By pairing traditional fermented beverages with adaptogens and botanicals, Luangrath said brands can create distinctive plant-based offerings that meet evolving consumer expectations. Within the booming gut health product category, probiotic and prebiotic drinks are seeing significant growth – the global probiotic drinks market was valued at $45.9 billion last year. Even beverage giant PepsiCo unveiled a prebiotic variety of its classic Pepsi cola drink this year, hot on the heels of its nearly $2 billion acquisition of prebiotic soda brand Poppi. In the plant-based space, brands such as Minor Figures and Gutzy Organic have recently tapped into this rising interest to launch multifunctional gut-friendly drinks. Gutzy Organic debuted a line of prebiotic plant-based smoothie pouches, also offering a 7g serving of protein, while Minor Figures expanded beyond its core portfolio of oat beverages and into the functional space with its Hyper Oat range, which includes a turmeric variant containing gut-friendly Lactobacillus , ginger and baobab. The kombucha space has seen such a surge in NPD that trade association Kombucha Brewers International has introduced the KBI Verified Seal, aiming to safeguard the authenticity of fermented kombucha and ensure that certified products are brewed according to traditional fermentation methods. Consumers can then be assured of the presence of live, active cultures and appropriate organic acid profiles. “The biggest [regulatory] consideration is claim substantiation,” warned FedUp Foods’ Jhala. “For fermented products, brands must ensure microbial counts meet label declarations. Ingredient-specific rules – such as GRAS status or allowable limits – are another layer to navigate.” Products with immunity support claims are on the rise in plant-based, aligning with the gut health trend – around 70% of the body’s immune cells reside in the gut, creating a significant link between a healthy microbiome and a strong immune system. Consumers are becoming more aware of how these functionalities go hand in hand. Notably, plant ingredients can offer fibre, an essential nutrient that research shows most consumers are lacking in. In addition to supporting digestive health, fibre can support the immune system by feeding beneficial gut bacteria and reducing inflammation. Phil a’Becket, senior consumer insights manager at FlavorSum, pointed to data from Mintel showing that fibre claims experienced the highest growth within the plant-based beverage market over the past five years, with a compound annual growth rate (CAGR) of 73.2%, followed by cardiovascular (41.4%), immunity (39.9%), prebiotic (38.4%) and digestive (23.6%). Muscle support and weight management Protein drinks to support muscle growth and recovery continue to be a dynamic area of plant-based functional beverage innovation, particularly as the number of consumers using GLP-1 receptor agonist medications for weight management continues to rise. Robin Redelin, senior category marketing manager for dairy and plant-based dairy at ADM, told The Plant Base: “This has created a new consumer segment with unique needs, including digestion, hydration and muscle mass retention. Many US consumers taking anti-obesity medications state they now intentionally increase their protein and fibre intake, seeking muscle and metabolic health support along with satiety benefits.” Redelin noted that soy and pea protein are most in demand here, appearing often in plant-based yogurt alternatives and shakes for muscle support. Kate Farms, a plant-based specialised nutrition brand based in the US, has recently launched a shake designed with GLP-1 users in mind, containing pea protein. It is also free from artificial colours and sweeteners, soya, gluten and other common allergens. Catherine Hayden, Kate Farms’ CMO, said: “Typically shakes for GLP-1 users are adapted from other categories, such as diabetes management or sports nutrition, and often rely on artificial sweeteners, preservatives or dairy, which can limit tolerance and appeal”. “We consulted with healthcare professionals and gathered insights directly from GLP-1 users. Their feedback made it clear that appetite suppression often reduces protein, fibre and micronutrient intake, and that taste perception can shift while on these medications.” These insights guided research, preference tests and sensory panels ahead of the launch to market in summer 2025. “Throughout this process, the takeaway was clear: people need more than just protein – they need comprehensive, trusted nutrition support that’s purpose-made to meet their health needs and designed to be something they actually want to drink every day,” Hayden added. Consumers are expecting protein beverages to deliver multiple benefits in one convenient format, and where this is the case, experts warn that formulation must be approached more carefully to prevent unwanted taste effects due to interacting ingredients. “Adaptogens are increasingly sought after for benefits linked to energy, focus or relaxation, yet they often bring earthy or bitter notes that can clash with plant proteins, flavour systems or colourings,” said DSM-Firmenich’s Luangrath. The company’s ModulaSense maskers for plant protein applications, launched in July, aim to tackle the taste issue by improving the sensory profile of its rapeseed-based protein isolate ingredient in applications such as ready-to-mix beverages. They have been developed using advanced receptor-based technology to target and neutralise undesirable taste components like bitterness, astringency and liqorice-like notes that are often present in plant protein formulations. ADM’s Redelin added: “Clean label demands should also be kept in mind while using complementary ingredients to build appealing plant-based offerings”. This includes formulating carefully with ingredients like sweeteners. Many protein drinks contain artificial sweeteners in a move to reduce sugar, but consumers are becoming more wary of these as the demand for natural ingredients rises. Blake Lyon, applications manager at FlavorSum, said: “Plant-based sweeteners like stevia or monk fruit have different sweetness curves that are not perceived in the same way as sugar, either peaking too early or lingering longer than expected”. “Fortunately, flavours can make a significant impact. Darker, richer flavours like chocolate or coffee can help mask off-notes in plant-based protein shakes… [while] sweeter fruit flavours can help balance the unique sweetness experience when using plant-based sweetener solutions.” GLP-1 use is also fuelling growth in the hydration beverages market, as consumers using these medications may require support here due to side effects like reduced thirst and gastrointestinal issues. Hydration beverages typically contain electrolytes along with other functional ingredients, and are often naturally plant-based. DSM-Firmenich’s Luangrath commented: “Hydration has become a major area of interest, with consumers increasingly aware of its importance in sustaining energy, focus and recovery. The demand has opened up opportunities for plant-based beverages that combine hydration with added functionality, creating new platforms for growth.” Elsewhere, a plant-based functional beverage designed to provide an alternative to GLP-1 medications has launched in the US – another interesting innovation in the area of weight management. US wellness brand Ozzi has introduced a range of ‘crave-crushing drink sticks,’ containing 500mg of konjac root, 8g of allulose, African mango extract, Chromax chromium picolinate, and l-lysine butyrate ingredient BioMend. This formulation is designed to support evening appetite control and reduce stress-related snacking, available in a powdered stick format that can be dissolved in water. The allulose has been included to boost GLP-1 production and helps to sweeten the beverage without sugar, while mango extract is thought to support metabolism and curb appetite. Chromax also supports metabolism while aiding blood sugar balance and protecting muscle tissue, and BioMend can support GLP-1 release and enhance fullness signals. Konjac root also promotes fullness – the natural fibre expands in the stomach and can absorb up to 50 times its weight in water. Feeling good on the inside and out Mental wellness is a significant focus for today’s consumers, with nootropic ingredients like lion’s mane mushroom featuring prominently across functional beverage innovations. “Mental wellbeing is having its moment, you’re seeing more adaptogens and nootropics in plant-based beverages than ever before,” said FedUp Foods’ Jhala. DSM-Firmenich’s Luangrath agreed that beverages to support stress relief and mood are on the rise, noting that energy beverages can also sit alongside this category of wellness drink. Traditional energy drinks are often high in sugar and artificial ingredients – but many of today’s brands innovating in the space, such as Tenzing and Purdey, are championing natural, plant-based ingredients, such as functional botanicals and nootropics. “Energy management is shifting from quick boosts to sustained, balanced vitality, with brands exploring proteins, complex carbs and botanicals beyond traditional caffeine,” Luangrath continued. “Data has shown that the energy-focused beverage category is going from strength to strength.” UK brand Unconform is innovating in brain-boosting RTD coffee, introducing a functional vegan cold brew range this year made with oat milk and a range of ingredients included to deliver specific wellness benefits. Its flat white drink is designed to support mood, focus and sleep, containing ashwagandha and ginkgo biloba as well as vitamin B12. Its RTD coffee range also includes a gut health-focused salted caramel latte, with turmeric, ginger and inulin; and a mocha designed to bolster hair, skin and nail health thanks to its inclusion of cacao, vitamin B3 and biotin. The brand also unveiled a new functional powdered beverage stick line, Smart Sticks, this summer – tailored toward mental wellbeing, gut health, immunity and beauty. Ginseng and zinc feature in the ‘Mind’ variant, while aloe vera and hibiscus sit alongside niacin and biotin in ‘Beauty‘. Beauty from within is a rising area of functional beverage innovation, and in plant-based, brands are getting more creative with their formulations. While some traditional brands are formulating with collagen, derived from animal sources, plant-based brands are turning to alternative, vegan-friendly ingredients. One example of this is VeCollal, a vegan collagen alternative developed in collaboration with TCI Biotech and skin tissue engineer Josué Jiménez Vázquez. It is designed to mimic human type 1 collagen through an identical amino acid profile, and contains added ginseng, vitamin C and asiaticoside to stimulate the body’s natural collagen production. Active nutrition brand Shreddy has introduced a peach tea-flavoured powdered beverage blend, Superskin, containing the solution. It also contains zinc and iodine, plus hyaluronic acid to enhance skin suppleness. Further innovations in this area are likely to emerge as functional ingredients for health and beauty transcend traditional supplements in pill format, featuring more in functional beverages as well as snacks and other foods. The future looks promising for plant-based functional beverages as consumers become more conscious of their health and seek more convenient and enjoyable ways of supporting it. For brands in this category, key challenges remain around regulatory requirements, scaling and ingredient sourcing. “Sourcing functional plant-based ingredients that align with values like organic and regenerative can be complex – natural inputs can bring variability. In fermentation-driven products, managing live cultures alongside other functional components adds another layer of complexity,” said FedUp Foods’ Jhala. “The winners will be the brands that combine measurable efficacy, enjoyable drinking experiences and values-led manufacturing.” In future, he noted that the category is likely to see more “blurring,” where beverages are positioned less by format (like tea, coffee or soda) and more by benefit. “The market will also expect stronger clinical evidence behind claims. On the operations side, brands that have built transparent, regenerative supply chains will be in the best position to manage cost, availability and consumer trust,” he concluded.