texturizing protein specifically designed for commercial bakery applications, in collaboration with Israeli start-up

Plant-based start-up Meala FoodTech has partnered with DSM-Firmenich to launch Vertis PB Pea, a texturizing

Plant-based meal shake brand Ka’Chava has added a new, limited-edition Chocolate Mint flavour to its line-up

Real Food From The Ground Up is adding a new vegetable base to its portfolio with the introduction of Made with purple carrot – the latest vegetable to be included in the brand’s line-up – the new crackers squash vegetable bases for our growing snack brand,” said Deb Holt, CMO of Real Food From The Ground Up

The Every Company has teamed up with Landish Foods, a US-based nutritional wellness brand, to launch

US biotech start-up Helaina has raised $45 million in a Series B funding round led by investment firm

Canadian dairy-free cheese brand Daiya has added two spicy innovations to its portfolio: Chipotle Cheddar Shreds and Pepper Jack Slices. The new additions tap into growing demand for bold, ‘flavour-forward’ foods. They aim to bring versatility to the dairy-free cheese aisle, and are made with Daiya’s signature Oat Cream ingredient blend. Made with real chipotle peppers, the new spicy shreds combine smoky heat with a sharp cheddar-style base. Daiya describes them as a category-first innovation, bringing ‘the boldest heat’ to a dairy-free shredded cheese format. The shreds are well-suited to Latin-inspired dishes, ideal for adding to tacos, burgers, quesadillas and more. According to Daiya, they have been designed to appeal to flexitarians craving satisfying and bold flavours. The Pepper Jack Slices combine a creamy cheddar-style base with real jalapenos and red bell peppers, suitable for melting into sandwiches and burgers. The brand noted its focus on ensuring the spice was balanced without being overpowering, expected to appeal to younger consumers who crave exciting flavour varieties. John Kelly, chief marketing officer at Daiya, said: “We’re pushing flavour and form further than ever. These bold new cheeses show what dairy-free can really do – craveable heat, creamy melt and no holding back.” Both new products are now available at selected retailers across North America.

Dutch food-tech start-up NoPalm Ingredients has announced the launch of its new flagship oils and fats It signals a bold new era in ingredient innovation – smart, sustainable and resilient. More from NoPalm Ingredients: Start-up spotlight: NoPalm Ingredients NoPalm Ingredients achieves milestone

Alt-protein specialists Heura Foods and Swap (formerly Umiami) have teamed up to launch a clean label

Meat alternatives brand Impossible Foods has teamed up with UK bar chain BrewDog to deliver a new plant-based opt for plant-based meals, so we wanted to make it even easier to make the switch through this hook-up

Food tech company Enough has announced the successful raise of €40 million in growth funding to scale up According to Enough, its technology makes Abunda up to 15 times more efficient than protein from beef , using up to 93% less water, 97% less feed and causing 97% fewer CO2 emissions. Initially, the factory will produce 10,000 metric tonnes of Abunda per year, with plans to scale this up This will support scaling up capacity at the Netherlands factory while also growing its teams across

New Zealand-based start-up Leaft Foods has partnered with retail cooperative Foodstuffs South Island According to the start-up, the ingredient offers potential to take pressure off the supply and cost of investment from the New Zealand government in pioneering sustainable food production. 🍃 Check out our start-up spotlight Q&A with Leaft Foods here ! The start-up is currently focused on accelerating its expansion with a focus on the US.