Prosperity Organic Foods, the private company behind vegan butter brand Melt Organic, has announced its acquisition of dairy alternatives brand Miyoko’s Creamery. Prosperity Organic Foods, based in Idaho, US, is a plant-based food group aiming to advance the plant-based dairy industry through providing organic, clean label products designed to deliver on performance and taste. Following the closing of the deal, the financial terms of which were not disclosed, Prosperity said it will continue to honour Miyoko’s Creamery's ‘brand roots and community,’ as well as its standards of quality, taste and sustainability. Scott Fischer, CEO of Prosperity Organic Foods, commented: “We are excited to have the opportunity to grow the Miyoko's brand as it aligns perfectly with our mission to provide consumers with delicious, sustainable and functional plant-based food options that embody innovation and high-quality craft”. Miyoko’s Creamery was founded in 2014 in California, US, and produces a range of artisan vegan cheese, butter and cream products. The company was founded by Miyoko Schinner, who recently put forward an unsuccessful bid to take back ownership of the brand after learning it was up for sale following initiation of an Assignment for the Benefit of Creditors (ABC) process. Founder Schinner previously served as CEO at Miyoko’s Creamery and was removed from the business in 2022 amid a dispute with the company’s board. The company filed a lawsuit accusing Schinner of stealing confidential information, following which Schinner filed a countersuit alleging she had been forced out after filing HR complaints about male executives who “openly denigrated women”. The dispute was settled in 2023, with Schinner and the company confirming the legal claims against each other had been withdrawn and that they wished each other well. Following the ABC process, made public earlier this month, Schinner had announced her intention to bid for ownership and shared a crowdfunding page on LinkedIn to help her support the costs. However, she revealed last week that she had been unsuccessful and that the company “went to someone with a higher bid,” though this bidder was unidentified at the time. Schinner said she had begun initiating the refund process with crowdfunding platform GoFundMe to refund donors. Yesterday, she shared a post on social media platform Instagram, appearing to show a dispute via text with a bidder – who she referred to as “the CEO of a vegan butter brand,” but did not name – in which the bidder asked Schinner to become a brand ambassador. The texts shown to be from the bidder refer to Schinner as “cagey” and a “failed businessperson,” adding: “You don’t belong with our team”. In her Instagram post, Schinner wrote: “I’m not going to be a brand ambassador for the brand I started without control or a voice in the direction of the brand and quality of products… I’ll add that I have worked with some absolutely wonderful, supportive men, but the more successful I became, the more creepy characters appeared. I sure hope his wasn’t the winning bid.” Schinner has spoken openly on LinkedIn about how she wants no association with the brand under new ownership. “Whoever owns the trademark ‘Miyoko's’ cannot infer association with me in any way. I will continue to repeat this,” she stated this week.

In the UK, oat milk brand Oatly has unveiled its latest offerings: a new range of ready-to-drink iced coffees designed for the growing grab-and-go market. This launch reflects the company’s commitment to meeting evolving consumer preferences, particularly among younger demographics. The new lineup includes two variants: Oatly Barista Iced Flat White and Oatly Barista Iced Caramel Macchiato. Each product combines high-quality Arabica coffee with Oatly's signature creamy oat base, catering to consumers seeking both flavour and convenience. Iced Macchiato is characterised by its smooth blend of coffee and caramel, while Iced Flat White delivers a robust coffee experience for those desiring a stronger flavour profile. Both variants are shelf-stable prior to opening, offering retailers and consumers flexibility in storage. However, Oatly recommends serving these drinks chilled or over ice for optimal taste. The ready-to-drink cans are currently available in over 400 Tesco locations across the UK, positioned in the iced coffee aisle. Bryan Carroll, general manager for Oatly UK and Ireland, said: “This ambient ready-to-drink format has been developed with the growing grab-and-go audience in mind". he added: "We are witnessing a significant shift in coffee consumption habits, particularly among Gen Z, who are driving the trend towards cold coffee formats. As we approach the New Year, we anticipate a positive reception for these new offerings.” Oatly’s commitment to health and sustainability is evident in its product formulations. The new iced coffees are dairy and soy-free, enriched with calcium, riboflavin and vitamins B12 and D. They are low in salt and saturated fat, and free from added sugars, sweeteners, emulsifiers, stabilisers, colours and artificial flavours. Notably, Oatly products consistently demonstrate a lower climate impact compared to traditional dairy options. Earlier this year, Oatly achieved recognition as the first food brand designated as a Climate Solutions Company by the Exponential Roadmap Initiative. This accolade highlights the company's role in promoting plant-based alternatives as a means for consumers to reduce their environmental footprint. Oatly Barista Iced Caramel Macchiato and Iced Flat White are now available in Tesco at a recommended retail price of £2 per 235ml can.

Tetra Pak has unveiled a new plant-based sunflower protein ingredient aimed at empowering food and beverage producers to capitalise on the surging demand for plant-based products. The ingredient is aimed at enhancing product offerings while maximising existing production investments. The introduction of sunflower protein comes at a critical time, as the global plant-based food market is projected to grow significantly, with estimates suggesting it could reach $35.9 billion by 2033. Tetra Pak’s sunflower protein is designed to provide manufacturers with a versatile solution that can be integrated into a variety of products, including plant-based iced coffee, yogurt and ready-to-drink protein beverages. With a recommended usage range of 2% to 7%, the ingredient offers flexibility in formulation, allowing producers to tailor products to meet specific nutritional and sensory requirements. Sunflower protein boasts a neutral, slightly nutty flavour, smooth texture and off-white colour, making it suitable for diverse applications. Its high protein content – up to 50% – alongside fibre, vitamins and antioxidants, positions it as an ideal ingredient for functional and fortified food products. This aligns with consumer wellness trends, as a recent survey indicated that 74% of consumers actively seek products with health claims. Sasha Ilyukhin, senior vice president of global processing services and solutions at Tetra Pak, said: “Sunflower protein is a renewable and flexible ingredient that opens the door to new product opportunities without requiring major changes to existing lines and product formulations". He continued: "With its adaptable flavor and nutritional benefits, it’s a great way for producers to expand product portfolios using current infrastructure, attract health-conscious consumers, and stay ahead of market trends.” Through its Product Development Centres, Tetra Pak's says it can help clients accelerate time-to-market and optimise product creation, ensuring that they can meet the rapidly evolving demands of health-conscious consumers. This support is crucial as the global protein market is expected to exceed $27.48 billion, with specific segments – such as Europe’s meal replacement market – projected to grow from $2.04 billion in 2024 to $3.91 billion by 2033.

The Good Food Institute Europe (GFI Europe) is calling on the UK government to bolster its commitment to alternative proteins by investing £150 million as part of the National Food Strategy. This investment would aim to enhance the nutritional benefits of plant-based foods and unlock significant economic opportunities for UK farmers. Recent analysis from GFI Europe highlights that the UK has emerged as the leading national funder of research into plant-based, cultivated meat and fermentation-derived foods in Europe. Between 2020 and 2024, the UK allocated £129 million toward this research, primarily through UK Research and Innovation (UKRI), the nation’s largest public research funding body. This funding has facilitated the establishment of several key research centers, including the £15 million National Alternative Protein Innovation Centre, which opened last year. As the government prepares to update its food strategy in the spring, GFI Europe emphasises the need to build on this momentum. By investing in alternative proteins, the UK can further develop its plant-based food sector, accelerate fermentation technology, and cultivate meat production. The proposed £150 million investment over the next five years, primarily sourced from UKRI’s £9 billion annual budget, would support several initiatives: Plant-Based Innovation Fund:  This fund would create local supply chains for crops like peas and broad beans, providing opportunities for UK farmers to grow ingredients for plant-based meat. Engineering Biology Innovation Fund: This initiative aims to foster the development of new technologies such as precision fermentation, which has applications in producing sustainable proteins and cultivated meat. University-based research and training:   Investing in education to train future experts will help address technical challenges and explore the health benefits of protein diversification. Research conducted by Systemiq, supported by GFI Europe, indicates that scaling the UK’s fermentation sector could contribute nearly £10 billion to the economy by 2050. Additionally, analysis from Green Alliance predicts that the UK’s plant-based meat market could reach £2.7 billion by 2035 if consumption aligns with recommendations from the independent Climate Change Committee. GFI Europe is also advocating for updates to national dietary guideines. It recommends revising the Eatwell Guide to better reflect the nutritional value of plant-based meats and to consider the environmental impacts of food choices. Furthermore, GFI proposes setting targets for the proportion of protein-rich foods sold by large retailers, encompassing animal, seafood, and plant-based sources. Linus Pardoe, senior UK policy manager at GFI Europe, said: “The food strategy is the perfect moment to double down on the UK’s commitment to protein diversification. By continuing to invest in these foods, ministers can capitalise on Britain’s growing expertise and increase the uptake of healthy and sustainable options to tackle our overconsumption of processed meat.” As the UK solidifies its position as Europe’s foremost national funder of alternative protein innovation, the call for additional investment underscores the urgency for government action. With global competitors, particularly China, advancing rapidly in this sector, the UK must act decisively to maintain its leadership in alternative protein development.

CSM Ingredients has introduced Nuaré, a new carob-based range of cocoa alternatives for bakery and ice cream applications. The ingredient range from CSM – an ingredients company under the Nexture group – is designed to unlock ‘untapped creative potential’ while addressing market volatility concerns and sustainability demands faced by the cocoa industry. Cocoa prices have hit unprecedented highs worldwide, due to supply constraints and climate-related challenges. With food producers seeking reliable alternatives, the Nuaré range aims to respond to this need with a plant-based ingredient system designed to ensure cost predictability and continuous supply. According to CSM, the range has been developed to offer excellent performance and versatility across multiple categories in both industrial and artisanal settings. Each formulation is designed for easy integration into existing processes for flexibility, scalability and cost efficiency. The solutions can also be customised to provide bespoke solutions based on specific client needs. In cake coatings, Nuaré is claimed to deliver ‘consistent shine and colour’ without greying or bloom, as well as maintaining a stable surface through freeze-thaw cycles. The solutions can also be used in ice cream coatings for enhanced viscosity and adhesion to ensure a smooth, glossy finish. Other potential applications include dark bakery mixes, providing warm brown shades and baking performance in muffins and cakes, as well as pastry fillings for a creamy and indulgent mouthfeel. The carob tree is a drought-resistant species native to the Mediterranean and is a popular choice in the development of cocoa alternative ingredients due to its low carbon footprint and requirement of minimal agricultural input. Carob fruit, once dried and ground, produces a sweet and chocolate-like powder with mild caramel notes and a warm brown hue. It can enable a range of golden, nutty and caramel-brown tones – which CSM Ingredients noted are not always achievable with traditional cocoa – making it ideal for bakery, confectionery and ice cream formulations in which taste and visual appeal are critical. The Nuaré range will be presented at the Food Ingredients Europe 2025 trade show in Paris from 2-4 December 2025, where CSM will participate alongside other Nexture brands HiFood and Vitalfood by Italcanditi.

Research presented by ProVeg at the COP30 summit demonstrates how transitioning from livestock farming to plant-based agroforestry can increase the net income of Brazilian rural producers by 110% per hectare. The Brazilian study, called Increasing Income, Respecting the Planet, Nourishing People, also found that in exceptional cases – such as when low-productivity cattle farming gives way to plant-based agroforestry – an income increase of up to 1,525% can be achieved in biodiverse countries with high incomes and access to specialised markets. Coordinated by ProVeg Brazil and carried out by Brazil’s Agroecology Cooperative Organization (OCA), the study aims to outline a sustainable rural development route for Brazilian farmers as well as cutting countries’ emissions – plant-based agroforestry captures more greenhouse gases than it emits. Livestock production is the largest emitter of greenhouse gases in Brazil, well ahead of transportation and energy. It accounts for approximately 60% of the country’s total emissions, according to calculations based on data from the Greenhouse Gas Emissions and Removals Estimation System. This is partly due to enteric fermentation in ruminants, which emits methane: a gas with more than 80 times the warming potential of carbon dioxide. Emissions from enteric fermentation in Brazilian cattle herds exceed the total emissions of Italy. Additionally, Mapbiomas data shows that more than 90% of deforestation in the Amazon was due to the opening of pastures between 1985 and 2023. ProVeg noted that the continued increase in animal production in the country, with only a small decrease in 2024, is directly linked to territorial expansion and deforestation, whether due to the need for new pasture areas for cattle herds or monoculture areas of grains used mainly for animal feed. Around three-quarters of the world’s soybeans are estimated to be used for animal feed. The new research shows plant-based agroforestry systems require 12 times less land than livestock farming to achieve the same gross revenue, helping to tackle deforestation and the regeneration of degraded areas. Aline Baroni, executive director of ProVeg Brazil, said: “20% of the national territory is pastureland, of which 45-55% show some degree of degradation. If we transform 12% of these degraded pastures into agroforestry systems, this would already contribute to more than 5% of Brazil’s entire national mitigation target described in the Nationally Determined Contributions.” Additionally, ProVeg found that plant-based agroforestry is potentially more promising than any livestock farming types analysed – beef cattle, dairy cattle, poultry and swine – across all Brazilian biomes when assessing the potential for increased producer income. Transitioning to agroforestry systems can also support employment and diversification of income generation, potentially reducing rural migration. ProVeg revealed that for every BRL 1 million (approx. $188,380) of annual production in plant-based agroforestry systems, 30 jobs are generated in the supply chain, whereas in livestock farming, the same investment results in only seven jobs on average. “Brazil doesn’t need to choose between a strong economy and climate protection,” Baroni said. “Our findings show that plant-based agroforestry systems are key to a more resilient and equitable food production matrix, capable of generating more value on the same land area currently used for livestock farming, as well as regenerating degraded areas.” A transition to agroforestry would encourage family farming, agroecology and the production and consumption of plant-based foods, Baroni added – aligning with the Eat-Lancet Commission’s recommended Planetary Health Diet, designed to improve public health and significantly reduce our environmental footprint. ProVeg’s report highlights the need for coordinated action so that plant-based agroforestry models can meet their full scalability and effectively replace the current model. “The transition agenda depends on effective synergy, built between decision-makers, scientists, extension agents and the farmers themselves, allowing plant-based agroforestry systems to move from being a secondary alternative to becoming a priority in sustainable rural development,” Baroni said. ProVeg proposes that the transition to agroforestry systems be elevated to a priority scial, agrarian, food and climate policy, obtaining more resources from programmes such as Pronaf (a national programme for supporting family agriculture) and strengthening the specialised Technical Assistance and Rural Extension. The study calls for development of a clear political strategy among ministries to reconcile the production of healthy and adequate food with the urgency of climate mitigation and environmental regeneration. Baroni noted that the financial sector also has an “indispensable transformative role” to play in the transition. “With restrictions on credit for livestock projects in deforested areas, the transition to agroforestry systems emerges as a channel through which financing can be directed, so that public and private banks can do their part in combating the climate crisis,” she added. A pilot project for the transition has begun in Ortigueira, Paraná, in which a family farmer has started transitioning from livestock farming to a plant-based agroforestry system. The Cultiva Project is offering free technical support to the farmer to gradually replace dairy and beef cattle with an agroforestry system where he will produce beans, corn, bananas, watermelon, papaya and pumpkin, to supply the region’s school canteens. Coffee and yerba mate production will begin in a few years. Reforestation work, through the planting of native Atlantic Forest tree seedlings, is also being carried out as a fundamental part of the system. “In our assessment, we observed that animal production was not profitable for the producer and implied limitations such as a lack of food and agricultural diversity, limited autonomy, and a loss of quality of life,” Baroni said.  “The expectation is that plant-based production will generate income more than ten times higher than that of animals in the first year of transition.” Top image: © Kawê Rodrigues

British plant-based food brand This has announced the launch of a new seasonal Chestnut, Mushroom and Caramelised Onion Nut Roast in Tesco stores, available from 8 December for three weeks. Adding to This’ recently expanded range of whole food-based products, available under the This brand alongside its line of hyper-realistic meat substitutes, the nut roast is made of chestnuts, mushrooms, parsnips, seeds and caramelised red onion chutney. The brand described the NPD as the ‘perfect festive centrepiece,’ featuring a ‘satisfying bite’ and depth of flavour due to the combination of sweet chestnut and caramelised onion with earthy, savoury mushroom. The product is freezable and can be cooked in the tray, offering a convenient plant-based centrepiece that also offers a source of fibre. It serves four and is priced at £7.50. This' launch of a nut roast product aligns with its ongoing introduction of more whole food-based products into its portfolio amid increasing scrutiny over 'ultra-processed' options in the plant-based industry, fuelling demand for more 'natural' products. The brand made its first moves into this space with the launch of This Is Super Superfood this spring, and has since expanded to include a chickpea tofu product among others. Within its broader portfolio, This also offers a range of roast dinner-friendly alt-meat offerings already available in UK supermarkets, including plant-based alternatives to roast chicken and stuffing, pork sausages, bacon streaks and lardons, pork cocktail sausages, chicken deli pieces and beef pastrami. Later this month, the brand will also launch a pop-up ‘butcher shop’ initiative in London from 29-30 November, showcasing its plant-based meat portfolio.

GoodLeaf Farms, Canada’s largest national vertical farming operator, has completed a CAD 52 million (approx. $37 million) equity financing round to scale production at its facilities in Alberta and Quebec and to build a new research and development centre in Ontario. The round included new and existing investors, among them Farm Credit Canada (FCC), Power Sustainable Lios and McCain Foods. The company said 2025 marked a period of strong growth, with demand for its Canadian-grown baby greens, microgreens and blends rising sharply. Earlier this year, GoodLeaf opened its Agricultural Centre of Excellence in Guelph, which now serves as its R&D hub. CEO Andy O’Brien said demand for the company’s products “nearly doubled” by April. The new funding will allow GoodLeaf to double output at its two largest farms in 2026, he added. FCC’s managing director Adam Smalley said the investment aligns with the growing consumer appetite for locally produced produce and supports Canada’s long-term food security. Jonathan Belair, managing partner at Power Sustainable Lios, said GoodLeaf’s ability to raise capital “speaks to the confidence investors have in vertical farming” and the milestones the company has achieved. Part of the funding will go towards establishing a new R&D centre in Ontario to advance more sustainable and efficient growing practices across GoodLeaf’s three vertical farms. Charlie Angelakos, VP of global external affairs and sustainability of McCain Foods, added: "We have been a key partner in GoodLeaf's development, and we're excited to continue supporting their mission". Top image: © GoodLeaf

Re:meat has rebranded as Curve, marking a strategic shift toward enabling scalable and cost-efficient biomanufacturing of proteins across multiple industries. The company, originally focused on cultivated meat, said the new identity reflects its broader mission to provide modular production systems that bridge the gap between basic food-grade fermenters and expensive pharmaceutical set-ups. Curve’s platform aims to make industrial-scale protein production commercially viable for applications in food, health, materials and cosmetics. Jacob Schaldemose Peterson, co-founder and CEO of Curve, said: “Scaling biotech is the next industrial revolution – but it demands tools built for this century, not the last. With Curve, our ambition is to unlock scalable biomanufacturing – at cost points that finally make industrial deployment possible.” Curve’s core technology, known as Biobric, is designed to lower capital expenditure by up to 70%, accelerate process optimisation and support commercially viable precision fermentation and cultivated meat production. According to Torbjörn Sahlén, investor and board member, the rebrand expands the company’s potential beyond cultivated meat. “Cost-efficient cultivated meat production has always been the ambition for Re:meat,” Sahlén stated. “However, experience shows that if we focus exclusively on that, we are not maximising our ability to scale and leave significant potential untapped. This shift – and consequently the name Curve – reflects this strategic opportunity.” Curve collaborates with precision fermentation and biotech firms to conduct joint scale-up trials, optimising strains, media and processes before licensing validated systems to industrial producers. The company said the rebrand marks both a strategic and technological milestone as it transitions from a single-sector focus to a wider protein platform supporting multiple industries.

Fermenta, a health and performance nutrition start-up, is set to introduce protein bars made with Solein in the US market, with consumer availability planned for Q1 2026. The launch will make the products among the first Solein-based offerings available to US consumers. According to Solar Foods, the developer of Solein, the protein ingredient offers a full essential amino acid profile, contains iron, vitamin B12 and 10% fibre and has no cholesterol or saturated fat. Solein is produced through gas fermentation, which the company says enables a scalable production model with a significantly lower environmental impact than conventional protein sources such as soy, pea or whey. Fermenta will release the products under its Gutsy brand, targeting demand for functional, gut-health-focused nutrition. The bars will be gluten-free, animal-free and positioned as high-protein, vegan-friendly options with reduced sugar. A limited early batch is expected in early 2026. Fermenta CEO John Gibb said the company aims to combine nutritional benefits with sustainability: “Solein is a groundbreaking new ingredient which supports our sustainability ambition and offers exceptional nutritional values with no compromise on taste”. Solar Foods said Fermenta is among the first US partners to bring a commercial product to market using the ingredient. “Fermenta’s functional protein bars are one example of how Solein works in final products,” said Troels Nørgaard, chief commercial and product officer at Solar Foods. Solar Foods has begun commercialising Solein in the US, initially focusing on the health and performance nutrition sector. The company said it has signed multiple supply agreements and is working with customers to support product development. Solein-enabled foods have previously reached consumers in Singapore.

The assets of plant-based cheese brand Julienne Bruno have been acquired out of administration by Harvey & Brockless, a subsidiary of The Compleat Food Group. Julienne Bruno, established in 2020 by founder Axel Katalan, is a supplier of dairy-free cheese and cream products, headquartered in London, UK. The company appointed Sam Birchall and Howard Smith from Interpath as joint administrators on 11 November 2025. A previous winner of FoodBev Media’s World Dairy and Plant-Based Innovation Awards, Julienne Bruno has grown substantially since its inception and developed a strong reputation for its plant-based cheese products, which included plant-based alternatives to burrata, stracciatella and mozzarella. However, Interpath revealed that the brand had been unable to secure the necessary investment required to enable profitability, resulting in the appointment of administrators this month. Despite what Interpath said was a ‘competitive process’ to seek investment options, with a number of parties showing interest, a solvent outcome could not be found and all 14 staff members were made redundant. However, within days of the company being placed into administration, Interpath has secured the sale of certain assets – including the Julienne Bruno brand – to Harvey & Brockless. The Compleat Food Group, a UK-based chilled food group that houses brands such as Wall’s Pastry, Vadasz and Squeaky Bean among others, acquired speciality food producer and distributor Harvey & Brockless last year. A spokesperson for The Compleat Food Group commented: “Harvey & Brockless has acquired the assets of Julienne Bruno and is committed to ensuring the continuation of its much-loved plant-based products”. They added that the company is currently in the process of relocating the production assets to its facility in Evesham, Worcestershire, with availability of the products expected to resume in the new year. Tom Swiers, head of food and drink for Interpath, said: “Since its launch, Julienne Bruno had developed a great reputation for its innovative and high-quality plant-based products. Known as a pioneer within the sector, it had generated a loyal customer base both in the UK and internationally.” “We’re pleased to have achieved this sale which will enable the brand to continue under new ownership and deliver to its customers.” Joint administrator Smith added that the immediate priority is to support the employees who have been made redundant, including supporting their claims for redundancy pay and other money owed.

Ingredion has partnered with Swiss biotech start-up Cosaic, aiming to enhance the taste and texture of animal-free foods and beverages using Cosaic’s yeast ingredient. Cosaic – previously named Cultivated Biosciences – introduced its Cosaic Neo solution earlier this year alongside its name change. The ingredient is designed to enable manufacturers to achieve ‘dairy-like creaminess’ and stability across a range of animal-free F&B applications, from functional beverages to spirits and sauces. Cosaic Neo is a natural, yeast-derived emulsion that includes fats, proteins and fibres that combine naturally to offer eight functional and sensory benefits in a single, clean label animal-free ingredient. While today’s food products typically blend fats, proteins and carbohydrates from different sources, often relying on additives to bring them together, Cosaic Neo’s microstructure naturally integrates these molecules. This allows nutrients to combine in new ways beyond simple one-to-one replacements, eliminating the need for additives. Ingredion will support Cosaic in implementing its go-to-market strategy, beginning with the US market. It will co-develop new products to expand the start-up’s portfolio, which already includes solutions for performance drinks, meal replacement shakes, dressings, sauces and spirits. Mike Leonard, chief innovation officer at Ingredion, said: “From improved texture, to taste, to performance, Cosaic leverages a deep knowledge of biotech innovation to develop a novel, multi-functional ingredient platform that will allow us to innovate foods with customers in ways never before imagined”. Tomas Turner, co-founder and CEO at Cosaic, said: “Partnering with Ingredion marks a pivotal moment for Cosaic. It validates the years of research we’ve poured into reimagining what ingredients can do, and how they can do better for people, businesses, and the planet”. “Together, we’re bringing our yeast-derived emulsion to the world stage, transforming how creamy, delicious, and sustainable foods are made.”