Functional mushrooms are going mainstream. As they move beyond niche wellness stores and into everyday retail, food and beverage products featuring these fascinating fungi are seeing unprecedented consumer interest. The Plant Base explores in this exclusive feature. The ‘food as medicine’ trend has sparked renewed interest in the benefits of functional mushrooms such as lion’s mane, reishi and cordyceps. Transcending capsule supplements, these ingredients are now appearing across a wide range of food and beverage formats – from energy drinks and alcohol-free spirits to snack bars and even meat alternatives. Sandra Carter, founder of US-based functional mushroom specialist M2 Ingredients, told The Plant Base : “Humans have used functional mushrooms for thousands of years across Asia, Europe and Indigenous cultures, because they experienced real, tangible benefits”. She continued: “What’s different now is that modern science is finally catching up: we can measure how beta-glucans, terpenes, prebiotic fibres and secondary metabolites modulate immune pathways, support neurotrophic activity, influence the microbiome and interact with the gut–brain axis”. Growing health consciousness and the rise of plant-based diets have fuelled interest in this burgeoning segment of the wellness industry, with the functional mushrooms market projected to reach $65 billion by 2030. “Mushrooms like lion’s mane and reishi have moved from niche to mainstream as more people explore and enjoy them for their natural qualities,” said Elliot Webb, founder of British mushroom grower Urban Farm-Produce (previously known as Urban Farm-It).“Education and accessibility have been key; more people now see mushrooms as both culinary and functional powerhouses.” Gemma Ogston, founder of supplement brand Mama Shrooms, discovered functional mushrooms around ten years ago while working as a retreat chef in Ibiza, and has enjoyed seeing their rise ever since. “Back then, hardly anyone really understood what functional mushrooms were. When I shared recipes or talked about them on Instagram, I’d often get messages asking, ‘what are these?’ or even, ‘are they legal?’,” she reflected, noting that the Covid-19 pandemic was a huge driver. “During 2020-2021, people became far more conscious about immunity, resilience and overall wellbeing. What excites me most now is that people are asking better questions about sourcing, extraction and real benefits – not just buying into a buzzword.” No longer just attracting the world’s ‘wellness warriors,’ these mushrooms have become a part of many consumers’ daily routines. Last year, Urban Farm-Produce – which grows its lion’s mane on an organic farm dedicated to the species – became the first company to bring fresh punnets of this mood-boosting mushroom to a mainstream UK supermarket, securing a listing at Sainsbury’s. Lion's mane © Urban Farm-Produce Mushrooms as medicine Lion’s mane – the striking, shaggy white mushroom reminiscent of a lion’s majestic mane – is among the top trending functional varieties, celebrated for its cognitive benefits. Its growing fan base reflects rising awareness of mental health over the past decade, particularly among Millennial and Gen Z consumers. The mushroom contains hericenones and erinacines, bioactive compounds that help support neuron growth, and has been linked to enhanced memory, focus, mental clarity and emotional wellbeing. Its beta-glucans also promote beneficial gut bacteria, while antioxidant compounds help combat oxidative stress and reduce inflammation. Expanding far beyond capsules and gummies, lion’s mane is now appearing in a growing range of functional F&B product applications. Last year, UK retailer M&S launched an own-label beverage range, Yay! Mushrooms, including a cacao and oat drink infused with lion’s mane and maca. Also in 2025, Happiee – a brand known for its plant-based seafood alternatives – introduced pre-prepared lion’s mane mushroom pieces in Original and Teriyaki flavours to Sainsbury’s stores, designed as an easy-to-cook meat substitute. Urban Farm-Produce’s Webb revealed that the company’s latest launch, Prepared Mane, follows a similar approach, offering a range of ready-to-use lion’s mane products designed to “help reshape the culinary landscape”. “These products are entirely free from ultra-processed ingredients, healthy and organically grown, making high-quality meat alternatives more accessible than ever,” he enthused. Urban Farm-Produce's new Prepared Mane product © Urban Farm-Produce Reishi mushrooms are also associated with relaxation and improved mood, supporting stress reduction, sleep quality and nervous system health through cortisol-regulating triterpenes. Meanwhile, chaga and turkey tail are rich in antioxidants and polysaccharides that support gut health, immunity and longevity, with early-stage research suggesting potential benefits for lowering cholesterol and blood sugar levels. Cordyceps is linked to immune support, energy and performance, thanks to its stimulation of adenosine triphosphate (ATP) production, as well as metabolic health. And tremella is popular in ‘beauty-from-within’ products, prized for skin hydration and anti-ageing properties. Mama Shrooms blends chaga, tremella, lion’s mane and reishi in its recently launched hot chocolate, specifically formulated for teenagers. “One of the biggest gaps I saw was that there was nothing truly designed with teenagers in mind,” founder Ogston explained. “Teenagers are already deeply engaged with wellness – skincare alone proves that – and I also see firsthand the mental health challenges they face through my work as an ambassador for Young Minds UK.” The vegan-friendly drink combines the mushroom blend with organic cacao, coconut milk, coconut sugar and essential vitamins, all carefully chosen to support teen development, hormonal health, energy and mood. Industrial breakthroughs Technological advances are improving not only how functional mushroom products are developed, but also how they are validated – strengthening consumer confidence at a time when transparency and authenticity are paramount across the F&B sector. Finnish functional mushroom extract producer Kääpä Biotech, which offers powders and liquids for a wide range of F&B and nutraceutical applications, places particular emphasis on testing its ingredients for species-specific bioactive compounds. “At Kääpä Biotech, we’ve called for a scientific reset, encouraging the industry to focus on bioactive-based quality markers rather than relying solely on beta-glucan content,” said Eric Puro, the company’s CEO. He added: “Due to our proprietary NordRelease extraction process, we’re able to deliver highly potent and effective functional mushroom extracts at the best cost per effective dose, giving formulators standardised, science-based ingredients they can trust”. Kääpä Biotech’s NordRelease technology utlises Ultrasonic-Assisted Extraction, in which high-frequency acoustic cavitation disrupts the chitinous cell walls of mushroom fruiting bodies, releasing the species-specific bioactive compounds. A look inside Kääpä Biotech's mushroom growing facilities © Kääpä Biotech “This method yields extracts with substantially higher concentrations of the bioactives such as terpenoids, hericines, hericenones, antioxidants, inotodiol and cordycepin,” Puro continued. “It’s superior to conventional hot-water extraction, which is limited by lower cell wall permeability and reduced efficiency for these compounds.” In a first for the region, the European Food Safety Authority (EFSA) recognised Kääpä’s NordRelease extracts as non-novel in April 2025, making it the only non-water-based process approved alongside traditional water extraction. Modern technologies are also helping overcome formulation challenges. Common hurdles, Carter of M2 Ingredients explains, include earthy or bitter off-notes in end products, which require careful balancing with flavour systems or selecting mushroom species that integrate cleanly into delicate beverages or lightly flavoured foods. Solubility, dispersion, grit and process tolerance are also key considerations. “Whole mushroom powders are nutrient-dense but not inherently instantised,” Carter pointed out. “Without the right format, they can settle or create texture in liquids. High heat, low pH or heavy shear can also affect sensory qualities or certain metabolites, depending on the species and format.” While coffee applications are trending, Carter told The Plant Base that many conventional mushroom powders become trapped in filter paper, meaning ‘mushroom coffee’ may deliver little to no functional benefit. M2’s food scientists addressed this with the development of Myco-Solv, a technology designed specifically for brewed coffee that enables whole mushroom powders to pass through traditional filters without clogging or losing functionality. “This opens the door to true brewed coffee products – including drip, pour-over, French press, espresso and pods – that finally deliver the full functional benefits consumers expect,” Carter enthused. The company has also recently launched a new line of high-potency, stable extracts for applications where clarity and solubility are essential, such as clear beverages, energy drinks and products requiring small serving sizes or clean dispersion. Turkey tail © M2 Ingredients “They are formulated to maximise key actives, such as beta-glucans or cordycepin, enabling targeted immune, energy or adaptogenic support,” Carter added. Cultivating competitive advantage As the market becomes increasingly saturated, mushroom ingredient manufacturers and functional F&B brands can stand out by paying attention to what matters most: integrity. Rigorous, routine testing and well-designed clinical trials will be essential to building consumer trust – a critical foundation for long-term success in this category. M2 Ingredients said it invests more than 5% of its budget into clinical research, running multiple clinical and preclinical studies annually using the exact full-spectrum ingredients supplied to its partners. Elsewhere, Mama Shrooms emphasised its commitment to responsibly sourced mushrooms that are third-party tested through independent laboratories, with each batch verified for purity, potency and safety. As mushrooms are inherently low-impact foods to cultivate from an environmental perspective, innovators in this space are primed to meet the expectations of today’s plant-based consumers, who increasingly prioritise ethical sourcing and strong sustainability credentials. Top image: © Kääpä Biotech

The European Parliament and Council of the European Union have agreed to go ahead with a ban on the use of animal-associated names for plant-based products, restricting 31 words in total including ‘chicken’ and ‘steak’. The decision was made yesterday afternoon (5 March 2026) following trilogue negotiations that were extended from late last year into 2026 . Under the new legislation, 31 animal-associated words and traditional names for cuts will be prohibited for labelling plant-based foods and reserved only for meat products. This move will deliver a significant blow to the plant-based meat alternatives category, which has relied on many of these familiar words to communicate the kind of flavours and textures consumers can expect from the product, and how the product can be enjoyed. Which words will be banned? The 31 restricted words are: chicken; beef; turkey; duck; goose; lamb; beef; pork; bacon; goat; veal; poultry; mutton; ovine; steak; ribs; rib-eye; T-bone; rump; liver; chop; wing; breast; thigh; shoulder; flank; loin; tenderloin; shank; drumstick; and brisket. While the choice to restrict these words has been criticised heavily as an unnecessary limitation by major players across the plant-based food industry, the sector has welcomed the EU’s decision not to include a select few widely used words as part of the ban. These include ‘burger,’ ‘sausage’ and ‘nuggets,’ which were put forward for potential restriction as part of the original proposal , led by MEP Céline Imart, last year. In calls for the ban to be scrapped, many campaigners argued that these format-based words have been extensively used for decades to describe the shape of products, rather than the type of protein they are made with. The vegetarian Glamorgan sausage, for example – a traditional Welsh sausage made from cheese and leeks – has been well-established and referred to by the term for over a century, long before today's modern meat alternatives hit the market. These highly debated descriptive words will remain permitted, provided that products are clearly labelled plant-based so that consumers can continue to make informed choices. Next steps Legislators have agreed on a three-year transition period before new regulations take effect, allowing plant-based food producers to clear existing stock and adapt their packaging/branding. Further details will be finalised on Friday 13 March, with the file then progressing to formal adoption by the Agriculture and Fisheries Council and a final vote in the European Parliament plenary. The extent to which the restrictions will impact the market for ‘hybrid’ products (those made with a blend of meat and plant-based ingredients), as well as products such as meat-flavoured foods, seasonings and flavourings that do not contain meat, is currently unclear. Further clarification on these elements is expected to follow. Additionally, the ban will be extended to cover cultivated meat – meat that is created using cellular agriculture, involving the cultivation of real animal cells in bioreactors and eliminating the need for raising and slaughtering livestock. These novel foods are not yet available on the market in the EU, but have been included as part of the ban preemptively. Industry impact Plant-based F&B industry organisation ProVeg International has warned that the ban will create significant complexities around translation and linguistic coherence and undermine the single market, with the same products facing different naming constraints in different regions. “Removing familiar terms does not improve transparency; it reduces clarity and increases friction at the point of purchase,” commented Jasmijn de Boo, global CEO of ProVeg International. “The real impact will depend on how these rules are implemented in practice… Labelling should empower consumers and support a competitive, future-fit food system.” Manufacturers operating across different markets will now contend with costs of packaging redesign as well as challenges around labelling standardisation and further compliance measures. This will particularly impact small and medium-sized enterprises (SMEs), The Vegatarian Society has warned, and will have a knock-on effect on international trade and labelling norms beyond Europe. The legislation was introduced to protect the animal agriculture industry, with MEP Imart describing this latest development as an “undeniable success” for European livestock farmers. Supporters of tighter restrictions around meat-related words for plant-based products, including European livestock farmer associations like European Livestock Voice and Copa-Cogeca, argue that the use of such words in plant-based food marketing is misleading to consumers and devalues the cultural significance of traditional meat products. The longstanding debate The debate has been ongoing since 2019 at European level, with Copa-Cogeca chairman Jean-Pierre Fleury referring to the use of meat-related words on plant-based alternatives as “cultural hijacking”. “Certain marketing agencies are using this to deliberately confuse consumers by promoting the view that substituting one product for another has no impact on the nutritional intake,” he said in an earlier press statement discussing the issue as part of the ‘Ceci n’est pas un steak’ EU livestock campaign launch. The campaigners argue that plant-based alternatives should ‘develop their own approach’ to gain consumer recognition, rather than focusing their marketing around existing meat products. Industry organisations on the plant-based side have disputed arguments surrounding consumer confusion, with ProVeg’s Jasmijn de Boo stating that there is “no evidence of widespread confusion where products are clearly labelled as plant-based or vegan”. European studies have indicated that around 80–95% of consumers correctly identify plant-based alternatives and support the use of such descriptors, ProVeg noted. Recent research has indicated that alternative proteins (including plant-based meat alternatives and cell-based meat) could generate over €111 billion annually , and support more than 400,000 jobs by 2040. However, key players fear that regulatory hurdles such as labelling restrictions could significantly reduce projected market growth and investment across Europe.

Oatly has announced a multi-year investment to expand production capacity at its Landskrona facility in Sweden, as demand for plant-based drinks continues to grow across Europe. The upgrade will increase the site’s output capacity by more than 33%, raising annual production from 150 million litres to 200 million litres. The expansion will take place within the plant’s existing footprint. Operational since 2006, the Landskrona site employs more than 300 people and serves as a fully owned production hub for the company. The facility also hosts several core business functions alongside Oatly’s nearby science and innovation centre in Lund, Sweden. Simon Broadbent, SVP of sustainable operations at Oatly, said the investment reflects rising demand for the company’s products. “We’re seeing growing demand for our products, so the time is right to upgrade our Landskrona site which has performed fantastically well in recent years, both in stability of output and outstanding cost management,” he said. “The Landskrona factory is a key site for us, not only because of our roots in Sweden, but also because it’s a fully owned, end-to-end production hub and home to many of our core functions.” The project is also expected to reduce the company’s corporate climate impact in 2026 and 2027 through efficiencies in ingredient sourcing, distribution and energy use. The Landskrona facility already operates on 100% renewable energy. Demand for plant-based drinks in Europe has increased by 6% over the past year, according to Oatly, with the company reporting double-digit growth in the region. Out-of-home and foodservice channels grew by more than 20% during the same period. The company has been expanding its product offerings and consumption occasions, including new Barista Edition flavours and the launch of the Oatly Baristamatic system for automated coffee machines. Following the expansion, Oatly expects to source more oats from Swedish farmers. Around 70% of the production from the Landskrona facility is currently exported, with volumes set to increase to support demand in markets including Germany, the UK, France and Spain. The investment was first outlined during Oatly’s full-year 2025 financial results, when the company reported profitable growth in both the fourth quarter and the full year. At the time, CEO Jean-Christophe Flatin said the results reflected strategic efforts over the past three years to restructure the company’s supply chain and cost base while reinvesting in growth initiatives. Construction at the Landskrona facility is scheduled to begin in March 2026 and is expected to be completed by March 2027.

Dutch ingredients start-up Vivici has launched Vivitein LF in the US, introducing a precision-fermented version of lactoferrin that aims to address longstanding supply and cost constraints around one of dairy’s most prized functional proteins. Lactoferrin, a bioactive whey fraction associated with immune modulation, iron absorption and gut barrier support, is typically extracted in small quantities from milk, making it scarce and expensive. As a result, its use has largely been confined to premium infant formula and specialist medical nutrition. Vivici’s approach uses precision fermentation to produce lactoferrin without animal inputs, enabling higher purity and potentially a more predictable supply. The ingredient has achieved self-affirmed GRAS status in the US, clearing a key commercial hurdle and allowing food, beverage and supplement manufacturers to incorporate it into finished products. The move comes as demand accelerates across the $938 billion global health and wellness foods market, projected to exceed $2.2 trillion by 2032. Energy, gut health and immune resilience remain priority claims for consumers, creating expansion potential for lactoferrin beyond early-life nutrition into women’s health, active recovery and functional beverages. Vivitein LF is the second product under Vivici’s Vivitein platform, following beta-lactoglobulin (BLG), and signals a broader strategy to build a portfolio of high-value dairy proteins via fermentation. Backed by established dairy and nutrition players, the company is expanding its manufacturing footprint to support global scale-up. For ingredient buyers, the key question will be whether fermentation-derived lactoferrin can reach price points that unlock mainstream applications, potentially reshaping sourcing strategies in categories where supply security and clinical substantiation are critical competitive levers.

US agriculture innovation companies NuCicer and Stricks Ag are teaming up to scale a high-protein chickpea variety, aiming to meet growing demand for more nutritious ingredients. NuCicer, an advanced predictive breeding and crop innovation company, will partner with non-GMO speciality pulse provider Stricks Ag to deploy more than 10,000 acres of NuCicer’s high-protein chickpea variety in the 2026 growing season. This marks the first large-scale commercial deployment enabled through the combination of NuCicer’s predictive breeding platform and Stricks Ag’s production ad processing network. Stricks Ag will lead production, primary processing and commercial market development of high-protein chickpea ingredients through its established grower network and modern processing facilities. NuCicer’s chickpea variety is claimed to provide double the protein and less fat than conventional chickpeas, enabling the use of simple and familiar ingredients that can boost nutrition, functionality and flavour across a range of product applications. The initial focus will be on supporting pasta, bakery and snack food brands. Founded in 2019, NuCicer uses predictive breeding and natural diversity to bred for nutrient-density, flavour and improved agronomics. Its chickpea breeding library was developed through a systematic crossbreeding programme, led by co-founder Douglas Cook from the University of California Davis. The library brings together wild chickpea relatives with modern-day commercial variants, expanding natural diversity by 40 times and unlocking key food quality traits. Kathryn Cook, founder and CEO of NuCicer, said: “This strategic partnership represents an exciting and important milestone for NuCicer as we move from innovation to scale”. “By partnering with Stricks Ag, we’re ensuring that these high-protein chickpea varieties can move efficiently from field to food manufacturers – strengthening quality, performance and supply reliability.” Planning for 2026 production begins late spring, with harvest expected in August. Top image: © NuCicer

M2 Ingredients has announced the launch of M2Brew, an ingredient solution engineered for mushroom coffee applications to ensure bioactive compounds survive the brewing process and reach the consumer. According to the company, which is based in California, US, the solution is the only mushroom ingredient of its kind that is specially designed to ensure beneficial compounds are present in the final brew. It is engineered for drip, pod, pour-over and foodservice coffee formats, aiming to help brands deliver functional benefits in authentic brewed coffee without compromising on taste, clarity or performance. M2 Ingredients claims the solution delivers up to 100 times more beneficial compounds into the finished cup compared to other brewed mushroom formats currently available, as bioactive compounds often do not make it through the filter. It aims to accelerate the growing interest in functional mushroom coffee products by responding to untapped demand for efficacy. Consumer research conducted by Glass Research in 2025, based on a survey of over 1,000 US coffee drinkers, revealed that 84% said they were interested in trying mushroom coffee, while only 12% had tried it. Sandra Carter, founder of M2 Ingredients, explained that most mushroom ingredients are not designed for traditional coffee systems – when added to ground coffee, they often do not move efficiently through the filter. This results in only a small, water-soluble fraction of the bioactives ending up in the cup, meaning consumers are not receiving meaningful levels of the beneficial compounds being promoted, she emphasised. “On top of that, full-spectrum mushroom powders historically clogged filters, overflowed pods, and simply were not ready for true commercialisation,” Carter added. “The industry had not solved the balance between performance in the equipment and efficacy in the cup, until now.” Julie Daoust, chief science and technology officer at M2 Ingredients, noted that this is why many popular mushroom coffee products on the market today are instant. “Instant formats bypass the challenges of brewing, but the industry has been looking for a way to truly integrate functional mushrooms into brewed coffee as well,” she said. “We wanted to develop a solution for brewed, mainstream coffee applications, products that can be served at coffee stations, gas stations and foodservice programmes across the country, while also elevating offerings in specialty cafés and at-home brewing.” The solution is made from M2 Ingredients’ patented whole, full-spectrum mushroom ingredients. It is designed to be compatible with all types of brewing equipment for foodservice, pods, traditional coffee pots, pour-over and more, engineered to deliver consistent brewing and benefit performance with no grit, cloudiness or flavour disruption. M2Brew is scalable for speciality roasters, pod manufacturers, hospitality, office coffee and large-scale foodservice operations. The company is debuting its innovation at Natural Products Expo West in Anaheim, California, this week, where attendees can taste brewed coffee made with the solution.

According to a report from Tasnim News Agency in Iran, the country has placed a ban on all exports of food and agricultural products amid rapidly escalating conflict with Israel and the United States. The local agency – which is described by media outlets as a ‘semi-official’ agency associated with the Islamic Revolutionary Guard Corps – said the decision was taken by the government in order to ‘prioritise the provision of basic, sensitive and essential goods needed by the people due to current conditions’. The report follows intensifying tensions across the Middle East since the US and Israel launched attacks on Iran on 28 February 2026, targeting military facilities and killing Iran’s Supreme Leader Ayatollah Ali Khamenei. Iran responded with retaliatory strikes across the Gulf region, with drones and missiles reported to have struck facilities in various countries including the United Arab Emirates, Bahrain, Kuwait, Qatar, Saudi Arabia, Jordan, Oman and Iraq. The Tasnim News report said the bans on agri-food exports will be in place ‘until further notice’. According to the Food and Agriculture Organization of the United Nations (FAO), Iran is a leading exporter of agri-food products worldwide and is one of the top exporters of key commodities including figs, pistachios, dates, aubergines and raisins. The EU received €355 million’s worth of agri-food imports from Iran in 2020, with top products imported including tropical fruit, nuts and spices, and meats. Oil and gas prices have already surged in the wake of the ongoing conflict, with Brent crude oil spiking above $85 a barrel for the first time since 2024. Continued price rises are expected across global markets with knock-on effects across the food and beverage industry, including supply chain disruption due to transport and logistics costs, higher export costs and shortages of major agricultural ingredients.

UK functional mushroom grower Urban Farm-Produce has unveiled Prepared Mane, its first range of ready-to-cook, organic lion’s mane mushroom products targeting the meat alternatives category. The range, which features both chilled and frozen products, positions itself as a whole food-based alternative to many of the ‘ultra-processed’ plant-based meat alternative options, as consumers increasingly seek cleaner labels and natural ingredients. It made its debut on 27 February with the online launch of Smoked and Unsmoked Steaks and a versatile, customisable Mince, all made using certified organic lion’s mane mushrooms grown at the company’s UK facilities. Lion’s mane, a trending functional mushroom associated with health benefits in cognitive function and mental wellbeing, can provide a simple base ingredient for meat-free innovation that benefits from positive consumer perceptions, as well as being free from common allergens soy and wheat. Urban Farm-Produce praises the mushroom for its texture, nutritional potential and ability to absorb flavour, while tapping into consumer demand for ingredient transparency and local sourcing. The product range also aims to respond to a growing need within the foodservice industry, with chefs and operators seeking meat-free solutions that are efficient to use and available in bulk quantities while meeting high standards of quality. Optional rubs and marinades are offered as a cooking aid for added convenience. Elliot Webb, CEO of Urban Farm-Produce, said: “Prepared Mane is our response to a category that’s lost touch with what vegan-friendly should be. Consumers are looking for food that’s simple, clean and recognisable, and right now, too many meat-free products are anything but.” He added: “Growing Lion’s Mane here in the UK allows us to create a meat-free solution that’s local, transparent and genuinely sustainable. Prepared Mane reflects everything we believe food innovation should be: responsible, honest and rooted in real ingredients.”

Bunge has completed its acquisition of International Flavors & Fragrances (IFF)’s soy protein concentrate, lecithin and crush businesses. The agreement was first announced in August last year , aiming to expand Bunge’s product portfolio and capabilities in the food ingredients space. It will build on Bunge’s existing product lines, unlocking new innovation opportunities for the group in the areas of plant-based and clean label proteins. Now acquired as part of the deal are IFF’s Response, Alpha, Procon and Solec brands. Complementing Bunge’s existing protein portfolio, the agri-food business will now benefit from a more diverse range of textured, functional and powdered soy protein concentrates. This will enable development of higher-protein products across bakery, snacks, meats, meat alternatives and more, tapping into the ‘protein boom’ as consumers increasingly seek nutrition-boosted products. The deal also enhances Bunge’s lecithin offerings, which now include liquid, powdered and fractionated lecithins from soy, sunflower and rapeseed. These can be used by manufacturers to optimise the production and texture of innovations across confectionery, bakery and other categories. Bunge is a major player in the agribusiness space, with a global team of over 34,000 employees. The company specialises in grain origination, storage, distribution, oilseed processing and refining, offering a wide range of plant-based oils, fats and proteins. The acquisition – the financial terms of which were not disclosed – aligns with Bunge’s strategic growth plans and operational expertise, including its $8.4 billion merger with grain handler Viterra last year. Brian Douville, vice president of emulsifiers and proteins at Bunge, commented: “We are excited to integrate IFF’s soy protein concentrate, lecithin and crush business and welcome our new colleagues to Bunge”. “This transaction reinforces our commitment to be recognised by food and beverage customers as a partner of choice providing a diverse and reliable range of ingredient solutions to our global customers, supporting supply chain resilience.”

Bunge Global has agreed to acquire IFF's soy and lecithin business, a move that is poised to enhance Bunge's product portfolio and strengthen its position in the F&B sector. The agreement involves the purchase of nearly all assets related to IFF's lecithin, soy protein concentrate and crush operations, which generated approximately $240 million in revenue in 2024. Bunge, a leader in agri-business, is strategically expanding its capabilities in the food ingredients space. The acquisition includes operations that employ approximately 250 people globally and is expected to close by the end of 2025, pending regulatory approvals and customary closing conditions. Although financial terms of the deal have not been disclosed, this acquisition aligns with Bunge's recent growth trajectory, including its $8.2 billion merger with Viterra earlier this year. J Erik Fyrwald, CEO of IFF, highlighted during a conference call that the divested products were better suited for Bunge's operational expertise. “They’re highly commoditised and managed far more efficiently by Bunge than they were by us,” said Fyrwald. He noted that these products delivered only low single-digit EBITDA margins for IFF, and selling them will enable the company to focus on its more specialised isolated soy protein business – boosting both margins and innovation potential. This acquisition is expected to bolster Bunge's existing product lines, particularly in the growing sectors of plant-based proteins and clean label ingredients. Bunge's processing capabilities, particularly in soybeans, rapeseed, canola and sunflower, will allow for the development of new, innovative products that meet the increasing consumer demand for healthier, sustainable food options. With the global plant-based protein market projected to grow significantly, Bunge's enhanced product offerings will likely cater to food manufacturers looking to incorporate high-quality, plant-derived ingredients into their formulations. The integration of IFF's soy protein concentrate and lecithin products will enable Bunge to provide its customers with a broader range of ingredient solutions, enhancing their competitive edge in the food and beverage industry. The acquisition comes at a time when the food and beverage industry is increasingly focused on health and wellness trends, clean label products and sustainable sourcing. As companies navigate these evolving consumer preferences, Bunge's strategic acquisition positions it well to lead in the development of innovative food solutions. As Bunge continues to integrate IFF's assets, industry stakeholders will be watching closely to see how this move impacts product innovation and market dynamics within the food ingredients sector.

Those Vegan Cowboys, a Belgian start-up specialising in precision fermented dairy, has celebrated record-breaking progress since launching its crowdfunding campaign last week. The company raised €2.5 million in the space of one day, by more than 600 new shareholders, before the campaign had even officially launched. Notably, the start-up raised €1 million within an hour – a new record for Invesdor, the crowdfunding platform hosting the campaign. Overall, the company has raised over €6.7 million so far from over 1,100 new shareholders, with 20 days left until the crowdfunder is due to close on 23 March. Hille van der Kaa, the company’s founder and CEO, described herself as being “genuinely speechless for a moment” at the record-breaking funding milestone. © Those Vegan Cowboys “Because this crowdfunding campaign is about more than raising capital. It shows that we are not only attracting investment, but also building a community of co-owners who feel deeply connected to our mission,” van der Kaa said. “There is a lot at stake: for the climate and for animals. The potential impact of our company is significant. If we succeed, we can help reshape an industry at global scale.” The news follows a successful €6.25 million raised in Those Vegan Cowboys’ first funding round in December 2025, with the start-up continuing to progress toward scale-up and commercialisation of its animal-free casein ingredient. Casein, a protein found in dairy and responsible for many of the nutritional and sensory attributes of cheese, is increasingly being produced via precision fermentation technology. This technology involves training microbes to produce target proteins, such as casein and whey, in bioreactors without the use of animal inputs. The technology has been used in the food and pharmaceutical industries for decades, but its use to create alternative proteins for the plant-based food and beverage industry is more novel – and is gaining significant traction in recent years, with companies promising to have created ‘bioidentical’ ingredients that can make animal-free cheese, yogurts and beverages indistinguishable from their conventional dairy counterparts. © Those Vegan Cowboys French food-tech start-up Verley announced the successful closing of a $38 million Series A funding round last week , supporting the roll-out of its precision fermented beta-lactoglobulin (BLG) – a functional whey protein suitable for use in a range of applications such as protein shots and shakes. Meanwhile, Australian innovator All G closed a $6.6 million convertible note round in December to fuel commercial-scale production of its precision fermented lactoferrin ingredient, targeting the early life and adult nutrition markets. Top image: © Those Vegan Cowboys

Helsinki City Council has approved an initiative to cut the procurement of meat and dairy products by 50% by 2030, replacing meat and milk with plant-based alternatives. The initiative aims to reduce the Finnish capital city’s greenhouse gas emissions and the environmental footprint of its food purchases, promoting a healthy and sustainable food culture. It also proposes that ‘significant’ savings could be achieved by reducing the consumption of animal-based foods. Headed up by Councillor  Mai Kivelä, the initiative passed approvals last week with a majority vote – 57 Councillors voted in favour, and only 23 voted against. It was inspired by the Half Better campaign launched by Greenpeace, encouraging municipalities to implement significant cuts in meat and dairy consumption in order to tackle climate change and protect biodiversity. New plant-based and hybrid options will be introduced across schools, hospitals and other municipal institutions in Helsinki as part of the initiative to cut down and replace meat-based meals. The Council confirmed that emphasis will be placed on ensuring plant-based alternatives, such as milk alternatives, meet the required nutritional standards. Olli Tiainen, climate and energy expert at Greenpeace, said: “Helsinki is setting an example for all of Finland that a change towards food that is better for the climate, health, animals and the local economy is possible”. “The voting result restores faith that informed decision-making is still possible and that better food can also be a unifying factor between parties.”