UK oat milk delivery company Oato has responded to the rising popularity of matcha by adding an Oat Matcha Latte product to its portfolio for a limited time. The product offers a fresh take on the matcha trend, which has been gaining traction in the plant-based category and beyond over the past couple of years. This fresh nature enables the product to meet demand for minimally processed options and offers a ‘cleaner taste,’ the Lancashire-based company said. From July, the product will be available exclusively via the Modern Milkman delivery service, priced at £2.50 per bottle. Carl Hopwood, founder of Oato, said: “We are so excited about this latest launch, not least because it offers an exciting addition to the range, but also because it is the very essence of what Oato is: creamy, fresh, delicious and of course British made”. Oato has reported strong sales growth (a 34% increase year-on-year) and is now widely available through listings with Sainsbury’s, Tesco, Waitrose and Ocado as well as through British milk rounds. The company, founded in 2019, manufactures its drinks in the UK using 100% British oats, with its bottling site in Lancashire powered by solar energy to further reduce carbon footprint.

Fungi specialist MycoTechnology has partnered with global stevia solutions provider Adorvia Biotechnology, aiming to help manufacturers create better-tasting, lower-sugar food and beverage products. The two businesses have formalised a global commercial collaboration that combines US-based MycoTechnology’s fungal fermentation and taste modulation expertise with China-based Adorvia’s advanced stevia technology, formulation capabilities and market reach. This partnership brings together MycoTechnology’s Zukora Honey Truffle Sweet Protein with Adorvia’s Reb M stevia, offering F&B producers a new natural tool for sugar reduction amid rising demand for cleaner labels and better-for-you products. According to MycoTechnology, Zukora delivers ‘smooth, clean sweetness’ without bitterness, metallic notes or a lingering aftertaste. Meanwhile, Adorvia’s Reb M stevia provides ‘a rapid sweet onset and strong sweetness intensity’. Combined, they can help product formulators build optimised, low-calorie and no-calorie sweetener systems that closely match sugar’s taste and sweetness curve, while addressing common formulation challenges associated with high-intensity sweeteners. Key elements of the collaboration include optimising sweetener blends and conducting joint go-to-market activities in North America. Adorvia Biotechnology will also be appointed MycoTechnology’s exclusive distributor in China for ClearIQ Natural Flavor, a multifunctional flavour modifier created through mycelial fermentation to help enhance the taste of better-for-you foods and beverages. Jordi Ferre, CEO of MycoTechnology, said: “With the launch of Zukora Honey Truffle Sweet Protein, MycoTechnology is expanding the toolkit for natural, non-artificial sugar reduction”. “Adorvia is an ideal partner to help accelerate this vision. By combining Zukora's clean sweetness profile with Adorvia's high-quality Reb M, we can deliver more sugar-like solutions to customers while expanding our reach from the United States to China and other global markets.” Jeff Pei, general manager of Adorvia Biotechnology, said the company sees “global demand” for MycoTechnology’s ingredients. “With ClearIQ, we can help food and beverage companies in China enhance desirable flavours, mitigate negative flavours such as bitterness and protein off-notes, and improve mouthfeel by reducing astringency.” MycoTechnology will showcase prototypes at the IFT FIRST event in Chicago, US, demonstrating the performance of Zukora Honey Truffle Sweet Protein and Adorvia Reb M stevia. These include a 50% reduced-sugar lemon and lime slushie, and a low-sugar chocolate cookie dough protein bar. Top image: © MycoTechnology

Crop design company NuCicer has announced the launch of Nuchi, a new variety of high-protein chickpeas designed for clean-label food formulation. Nuchi (named from the combination of ‘new’ and ‘chickpea’) is a result of foundational plant genetics research accelerated by NuCicer’s AI-led genomic modelling and speed-breeding technology. By mining the natural diversity of ancient wild varieties, NuCicer has developed a non-GMO ingredient claimed to outperform conventional chickpeas across nutritional profile, functionality and flavour. According to US-based NuCicer, the chickpea variant delivers 50% more protein and 25% less fat than a traditional chickpea. This improved protein-to-fat ratio eliminates the costly defatting step in chickpea protein processing. Additionally, the solution offers a mild, naturally neutral flavour that reduces the need for masking agents, NuCicer said. It is versatile across a wide range of applications, with performance validated across formats such as crackers, pancakes, waffles, pasta, snacks and cereals. Nuchi is available in four formats: high-protein flour, low-fat flour, protein concentrate, and protein isolate. All solutions are gluten-free and high in fibre. The ingredient is also compatible with existing pea protein processing infrastructure, reducing capital investment for manufacturers. NuCicer’s speed-breeding platform runs five generations of chickpea per year, compressing a decade of traditional breeding into four years or less. The platform enables NuCicer to bring new crop varieties to market faster than conventional breeding programmes and to address complex, multi-gene traits that gene editing and market-assisted selection cannot reach. The chickpeas are grown by partner growers across North America, with 10,000 acres planted in 2026. As a legume, they draw nitrogen from the air and replenish soil nitrogen, reducing fertiliser needs while lowering costs and environmental impact. NuCicer announced a partnership with grain specialist Stricks Ag in March to scale the high-protein chickpeas through Stricks Ag’s production and processing network. NuCicer noted the agronomic advantage as fertiliser prices remain high due to global supply disruptions. Meanwhile, whey protein prices have risen by more than 50% since January 2026 according to DCI Market Intelligence, driving demand for alternatives. Grand View Research projects the global protein ingredients market to hit $84 billion by 2033, with plant-based protein as its fastest-growing segment. Kathryn Cook, co-founder and CEO of NuCicer, said: “The food industry has spent years processing around the limitations of standard chickpeas and compensating for what it couldn’t deliver. We tapped into the natural genetic potential of this crop to create a better starting ingredient. Better food starts with better crops.”

As clean-label expectations continue to shape food and beverage innovation, manufacturers are under growing pressure to simplify ingredient lists while maintaining product safety, quality and shelf life. This is especially important in categories such as non-alcoholic beer, ready-to-drink cocktails, sauces, dips and chilled products, where microbial stability is critical. Chinova Bioworks has developed Chiber Mushroom Extract to help manufacturers meet these demands. Derived from upcycled white button mushroom stems, Chiber is a natural antimicrobial ingredient designed to support shelf-life extension and microbial stability across a wide range of food and beverage applications. Chiber is produced from purified chitosan fibres sourced from white button mushrooms grown on organic farms in Canada and the US. These positively charged fibres interact with the negatively charged cell walls of microorganisms, helping inhibit microbial growth and protect products from spoilage. The ingredient provides broad-spectrum protection against spoilage organisms including yeast, mould, gram-positive bacteria and gram-negative bacteria. It can also help manufacturers manage microbial risks associated with pathogens such as Listeria, Salmonella and E. coli, making it particularly relevant for products where preservation and safety are central formulation challenges. Meeting clean-label expectations without compromise For manufacturers, preservation is not only about safety and shelf life. It is also about protecting the consumer experience. Many natural preservation systems can affect flavour, aroma, colour or texture, creating formulation trade-offs for brands seeking to deliver premium products. Chiber is designed to be flavourless, odourless and colourless, helping protect the intended taste, texture and appearance of finished products. This makes it suitable for applications with delicate flavour profiles, including hop-forward non-alcoholic beers, carbonated beverages and refrigerated foods like yogurt and dips. The ingredient also supprts clean-label goals by helping brands replace synthetic preservatives such as potassium sorbate. Depending on the application and regulatory market, it may be listed as 'Mushroom Fiber Extract,' 'White Button Mushroom Fiber' or 'Natural Flavour'. Chiber is also vegan, kosher, halal certified, gluten-free, allergen-free and organic compliant. For beverage producers, Chiber offers an alternative to energy-intensive tunnel pasteurisation. By supporting microbial stability without heat treatment, it can help preserve hop character, carbonation and fresh flavour while reducing the need for expensive processing equipment. It can also support draft service of non-alcoholic beer by helping control microbial growth in keg lines. Sustainability is another important advantage. Chiber is made from upcycled mushroom stems, transforming an underused agricultural by-product into a functional food protection ingredient. By extending freshness and reducing spoilage, it helps brands address food waste while supporting cleaner, more efficient production. For manufacturers seeking natural preservation without compromising quality, Chiber Mushroom Extract offers a practical route to cleaner labels, longer shelf life and more sustainable food and beverage innovation. Find out if Chiber is the right fit for your product by getting in touch here.

Novonesis has entered into an agreement with TurtleTree to scale, manufacture and commercialise TurtleTree’s precision-fermented lactoferrin ingredient, LF+, for the early life nutrition market. As part of the agreement, Novonesis will make a minority investment in TurtleTree. 321Catalyst Ventures, the corporate venture capital arm of Mitsui Chemicals, has also joined the investment. Under the collaboration, Novonesis will exclusively work to scale and commercialise LF+ for early life nutrition applications, while also gaining selected commercial rights for use in dietary supplements. TurtleTree is a precision fermentation company and was the first to receive a US GRAS ‘No Objection Letter’ for precision-fermented lactoferrin LF+. Lactoferrin is a protein naturally found in milk and is associated with benefits in immunity, iron regulation and gut health, particularly for women and infants. However, conventional production requires large volumes of milk, contributing to high costs, supply limitations and environmental inefficiencies. Through the partnership, Novonesis and TurtleTree aim to expand access to high-purity, cost-effective lactoferrin for global customers. The agreement builds on Novonesis’ work in precision fermentation and complements its human health biosolutions portfolio, which includes human milk oligosaccharides, probiotics and synbiotics. Thomas Batchelor, senior vice president for early life and specialised nutrition at Novonesis, said the company aims to make lactoferrin more accessible and cost-competitive, while demonstrating the potential of precision fermentation in early life nutrition and dietary supplements. “If successfully scaled, this will enable customers to deliver proven health benefits to consumers more efficiently,” Batchelor said. “LF+ fits well in our broader portfolio of both precision fermentation projects and our specialised nutrition ingredients.” Fengru Lin, founder and CEO of TurtleTree, said the partnership is intended to make lactoferrin more usable at scale, both technically and economically. “By pairing TurtleTree’s precision fermentation platform with Novonesis’ manufacturing and commercialisation capabilities, we’re unlocking the consistency, cost structure and supply reliability that modern health brands need,” Lin said.

Oils and fats company AAK has teamed up with US food-tech start-up Savor, in a two-year collaboration to develop speciality fat solutions for dairy alternative and bakery applications. As part of the partnership, Sweden-headquartered AAK is backing Savor’s technology with an equity investment. The agreement will target customers globally, with a particular focus on the US and European markets. Savor, based in California, creates sustainable fats and oils directly from carbon using its proprietary technology platform. The start-up aims to deliver high-performing, scalable ingredient solutions that can be produced without the need for conventional plant and animal agriculture. Meanwhile, AAK, headquartered in Malmö, brings more than 150 years of experience in plant-based oils and fats. It will contribute its formulation expertise and commercial infrastructure to the partnership. According to the two companies, the new fats jointly developed through the collaboration could require 1,000 times less land use, and up to 98% lower carbon emissions, than their conventional counterparts. The dairy alternatives and bakery categories face growing demand for highly functional fats that can deliver high-quality taste and texture, while remaining resilient to today’s supply chain vulnerabilities. This is why Savor and AAK have chosen to focus on these segments initially, with Savor’s Chiara Cecchini, SVP of commercialisation, noting significant pressure on food manufacturers to reduce environmental footprint and strengthen resilience. Savor’s technology platform can be implemented anywhere in the world, eliminating the need for fertile land, fertilisers or fresh water. In combination with plant-based oils, it aims to enable more diverse supply chains and reduced market volatility, with more stable costs in the long-term. Ronald van der Knaap, global head of dairy, early life nutrition and savoury at AAK, said: “The unique solutions that are unlocked by the AAK-Savor strategic collaboration address a market need across the food industry.” “Beyond supply chain resilience and sustainability, we will create applications with great taste and texture for our customers within two very important segments, and in this way, ticking all the boxes and improving the overall consumer experience.”

Quaker is entering the ready-to-mix breakfast drinks category with the launch of Oat Shake & Go, a high-protein whole-grain oat shake designed to meet growing consumer demand for convenient, functional nutrition. Available at major US retailers from July, Quaker Oat Shake & Go combines 100% whole grain oats with protein and fibre in a shake-and-go format that can be prepared directly in the bottle. Consumers simply add 8oz of milk, a milk alternative or water, shake and drink. The new product is available in two flavours, Strawberry & Banana and Cinnamon Vanilla, and contains no artificial preservatives, artificial flavours or added colours. Each serving delivers 15g of protein, rising to 23g when prepared with milk, alongside 16g of whole grain oats and 3g of fibre, positioning the product within the growing market for functional breakfast solutions. The launch builds on Quaker's nearly 150-year heritage in oat-based products while expanding the brand's presence in the increasingly competitive convenience nutrition segment. James Wade, chief marketing officer for Quaker Foods, said: "For nearly 150 years, Quaker has been a trusted authority on oats and a beloved household brand known for quality and nutritional expertise. The introduction of Quaker Oat Shake & Go helps reimagine the way our nutritious oats show up, bringing the power of protein, fibre and 100% whole grain oats into a delicious, drinkable format." The launch comes as consumers continue to prioritise convenience without compromising on nutrition. Oat Shake & Go forms part of PepsiCo's broader strategy to extend functional nutrition across its portfolio. The launch joins a growing range of products enhanced with protein, fibre and prebiotic ingredients, including Quaker's protein oat products, Smartfood Fiber Pop, PopCorners Protein, Doritos Protein Tortilla Style Chips and Pepsi Prebiotic Cola. The new product will be merchandised in the hot cereal aisle at major retailers across the US from July, offering Quaker an opportunity to extend beyond traditional breakfast formats and capitalise on demand for portable, protein-rich meal solutions.

US-based animal-free dairy company New Culture has strengthened its intellectual property portfolio after securing a second US patent covering cheese made with animal-free casein, reinforcing its position in the emerging precision fermentation dairy sector. The newly granted patent focuses specifically on mozzarella made using the company's proprietary animal-free casein, while an earlier patent granted in 2023 provides broader protection for cheese products made using recombinant alpha casein across multiple cheese types, formulations and production processes. Casein is the primary protein responsible for cheese's texture, stretch, melt and mouthfeel. Rather than sourcing the protein from animal milk, New Culture produces animal-free casein through the fermentation of sugars before using it as the key ingredient in its dairy-free cheese products. According to the company, its patent portfolio covers cheese made using animal-free alpha casein from a range of dairy species, including cow, sheep, goat, buffalo and camel. The protected technology encompasses functional characteristics associated with conventional cheese, including stretch, adhesiveness, creaminess, flexibility and melt performance. New Culture said it has developed proprietary expertise in producing animal-free alpha-S1 casein at commercial scale through fermentation, with the protein serving as the sole dairy protein source in its cheese formulations. The company is preparing to launch its animal-free mozzarella through the foodservice channel, initially targeting pizzerias. Alongside its own product rollout, New Culture said it has partnered with global consumer packaged goods (CPG) companies to explore applications for its casein ingredient across a wider range of dairy and nutrition products. Potential applications include yogurt, creamers and beverages, as well as protein-focused products for sports nutrition, metabolic health and everyday consumption. The company also highlighted opportunities for casein in the growing GLP-1 nutrition category, citing the protein's role in satiety and sustained recovery. New Culture said it is continuing to pursue additional patent protection covering the use of its animal-free casein technology in both food and non-food applications. The latest patent has been issued as US Patent No. 12,635,703, while the company's broader patent covering animal-free alpha casein cheese was granted in 2023 under US Patent No. 11,771,105.

Finnish food-tech company Happy Plant Protein has partnered with German ingredients manufacturer Crespel & Deiters, aiming to bring Happy Plant Protein’s dry extrusion technology to commercial scale. The partnership will see the technology implemented at Crespel & Deiters’ manufacturing site in Helmond, the Netherlands. It represents the first commercial-scale implementation of Happy Plant Protein’s technology by a major, established European ingredient manufacturer. The patented, one-step dry extrusion technology is designed to enable the production of textured vegetable proteins (TVP) from locally grown crops. It reduces processing complexity, while preserving valuable raw material components. The process is dry fractionation via extrusion, an alternative to conventional air classification. In a single process step, the flour is separated into protein and starch fractions and functionalised at the same time. What typically requires several stages is enabled in just one, with no protein isolates, chemicals or water-intensive processes needed. For Crespel & Deiters, the collaboration forms part of a broader expansion beyond its traditional wheat focus as the company moves to refine a wider range of plant-based raw materials. The companies are currently working with several legumes, including peas and faba beans, at commercial scale. The application is well-suited to fava beans, which Crespel & Deiters has newly added to its raw material portfolio. According to Happy Plant Protein, the ingredients produced using its technology offer a better taste and aroma, helping to reduce bitterness and beany off-notes often associated with legume proteins. The goal is to adapt them in terms of texture, hydration behaviour and functionality to suit meat analogues, hybrid products, ready meals, snacks and other food applications. Production at the Helmond site will serve European manufacturers seeking high-quality, regionally sourced plant protein ingredients. Jari Karlsson, CEO and co-founder of Happy Plant Protein, said: “This collaboration demonstrates that major ingredient manufacturers are looking for new ways to bring plant proteins to market more efficiently. For us, it validates both the technology and the growing demand for plant-based ingredient solutions in Europe.” Philipp Deiters, CSO of Food at Crespel & Deiters, commented: “We are adopting Happy Plant Protein’s dry extrusion because it offers a modern, responsible and cost-efficient way to manufacture ingredients. At our Helmond site, we are scaling the technology with our extrusion expertise to produce functional, neutral-tasting TVP from European-grown legumes – faster, more sustainably and closer to our customers’ needs.”

Puris has announced the upcoming launch of its new pea protein ingredient, H2-IZO, at the IFT FIRST 2026 trade show in Chicago, US, this month. According to the company, which offers a range of pea-based ingredient solutions as well as non-GMO and organic soy beans, H2-IZO can simplify high-protein beverage and dairy alternative formulations by enabling lighter textures with fewer ingredients. It aims to address key formulation challenges in sports and lifestyle nutrition while helping manufactures meet the demand for high-protein, clean-label food and beverage products. Benefits of the new solution include lower viscosity, enabling a smooth and creamy mouthfeel even at high protein inclusions. Additionally, it has been developed to offer ‘superior’ solubility and mixability, supporting homogenous, lump-free formulations. The solution allows a stable suspension without added gums, catering to demand for simpler ingredient decks, while also reducing the need for flavour masking systems due to its cleaner taste profile. The company will showcase the new solution at IFT FIRST in an ice cream and vanilla ready-to-mix beverage concept, alongside highlighting its existing ClearP soluble pea protein.

Tetra Pak has announced the launch of its first industrial bioreactor, designed to enable scalable fermentation with reduced operational cost. According to the company, its new Tetra Pak Bioreactor RF can enable faster start-up and up to 12% lower operational costs from pilot to full production. The launch follows Tetra Pak’s acquisition of Bioreactors.net in December 2025. It marks a major step in expanding the company’s portfolio for industrial fermentation and new food production. Modern fermentation methods – involving the conversion of raw materials into new food ingredients using microorganisms such as yeast, fungi and bacteria – have become a vital part of the food industry’s ambitions to secure supply chains and diversify ingredient sourcing. As producers move from pilot testing to industrial-scale production, companies need affordable systems that deliver consistent performance while reducing operational burden and variability, Tetra Pak said. The new bioreactor is designed to maintain stable conditions while providing operators with actionable process insight. According to the company, it delivers repeatable performance without increasing operational complexity across pilot validation through to full-scale production. The tech solution is pre-assembled and factory-tested to enable faster installation and commissioning, while reducing disruption to production planning. Its integrated platform design removes the need for separate support structures, lowering installation costs and complexity. Tetra Pak said these features can help reduce investment costs by up to 8% compared with conventional industrial bioreactors. A core feature of Bioreactor RF is a patented magnetic agitation system that eliminates the need for mechanical seals, a common source of contamination risk and process instability in conventional designs. While traditional magnetic agitators can struggle to maintain power as vessel size increases, Tetra Pak noted that its system is designed to maintain power and oxygen transfer across the full size range. This helps maintain process conditions and reduce the risk of batch loss, typically valued at around €1,000 per m³. Additionally, the bioreactor incorporates high levels of automation to simplify operation. This includes self-adjusting control functions that help stabilise conditions as processes evolve, as well as predefined operating strategies and integrated data monitoring for greater visibility. Available in sizes from 10 to 5,000 litres, all Bioreactor RF units use the same design platform, control logic and operating philosophy. Rafael Barros, director of the New Food business stream at Tetra Pak, said: “Industrial fermentation succeeds when performance is repeatable, day after day. Tetra Pak Bioreactor RF is designed to reduce operational risk and remove complexity, helping operators stay in control.” Read FoodBev's New Tech Foods exclusive interview with Rafael Barros, discussing Tetra Pak's expanding presence within the modern fermentation space, here.

The European Commission has published its new Protein Action Plan alongside a Livestock Strategy, aiming to boost the resilience of Europe’s agri-food sector and address market challenges. The plans, launched yesterday (7 July 2026), aim to reduce dependencies on imports and reinforce European food security by strengthening domestic and circular resources. In 2025, only 25% of protein from oilseeds and protein crops were sourced in the European Union. Aiming to increase the supply and use of EU-grown protein, the new Protein Action Plan includes an ambition to increase the share to 35% within the next decade. The Commission said it will support European protein crop production and improve the competitiveness of EU-grown proteins through encouraging innovation, investment, diversified diets and improved monitoring of protein dependencies. The plan identifies opportunities to diversify the EU’s current reliance on major exporters of soya beans and other plant proteins, a requirement that has heightened amid geopolitical and climate disruptions resulting in supply chain volatility. It highlights the potential role of the EU neighbourhood, noting that Ukraine could play a bigger part in the EU’s plant protein imports with a production of 13.5 million tonnes of plant-based protein annually. In a perspective accession, Ukraine could increase the EU’s plant protein autonomy from 76% to 86%, the Commission said. Other measures highlighted by the Commission to increase autonomy include providing incentives for European farmers to promote domestic production of pulses and soya, prioritising crops suitable for local conditions. In 2024-2025, the EU imported 13.4 million tonnes of soya bean and soya meal protein according to USDA data, with Brazil, Argentina and the US supplying the majority. Additionally, funding could support processing infrastructure and facilitate improved collaboration across the protein crop value chain. Within the Livestock Strategy, the Commission sets out ambitions to bolster the sector’s competitiveness and improve animal welfare and sustainability. Measures addressed include managing the impact of animal diseases, funding the transition to cage-free systems and circular technologies, and developing harmonised methods for calculating and monitoring livestock emissions at farm level. Christophe Hansen, Commissioner for Agriculture and Food, said: “The Livestock Strategy and the Protein Plan set out one common ambition: to strengthen Europe's food security, reinforce our strategic autonomy and help sustain vibrant rural communities, especially in regions at risk of land abandonment”. “To achieve this, we must move beyond polarising debates and focus on practical solutions. We want EU farmers to be profitable and more prepared to manage risks.” The plan focuses largely on the role of protein crops for feed materials, putting forward a goal to increase the share of protein from oilseeds and protein crops produced in the EU and used as animal feed from 25.8% to 35% by 2035. Non-profit organisation the Good Food Institute (GFI) Europe welcomed the plan and its recognition of the need to grow more protein crops. However, it noted a ‘missed opportunity’ for farmers who need confidence to transition toward growing protein crops for human consumption. It also noted the lack of proposals to invest in affordability, taste and convenience challenges associated with plant proteins, as well as in modern fermentation technologies for human food production rather than solely from an animal feed perspective. This comes as China puts forward proposals to become a global leader in plant-based meat and precision fermentation technologies, with a recent report from Systemiq projecting that China will reduce soy imports by 25% by 2030 and that alt-proteins will meet up to 55% of China’s domestic animal protein demand by 2050. Alex Holst, head of EU policy at GFI Europe, said: “It’s positive that the Protein Action Plan outlines the potential of protein diversification to reduce the EU’s dependence on imported crops, but building a more resilient and healthy food system will require more than warm words”. “The plan lacks funding commitments to scale up plant-based proteins and fermentation, and proposals to support farmers to grow the crops needed for these foods. With China threatening Europe’s position as a world leader in protein diversification, the EU risks missing out on significant economic opportunities and remaining exposed to fragile global supply chains.”