UK plant-based recipe kit start-up Grubby has partnered with dairy-free cheese brand Julienne Bruno to In March 2025, the start-up acquired the excusive rights to the recipes and manufacturing methods for

Swedish oat milk company Oatly has teamed up with Nestlé-owned coffee giant Nespresso, to launch a limited-edition

Real Food From The Ground Up has announced the launch of two new plant-based snacks. Real Food From The Ground Up’s new Cauliflower Snacking Cracker. cauliflower offering for each salty snack subcategory,” said Deb Holt, CMO of Real Food From The Ground Up

meet growing demand for healthy and sustainable food options, the partnership will leverage Israeli start-up products are produced using raw natural materials such as pumpkin and sunflower seeds, designed to make up

Plant proteins, which start off as dry with a rough texture, are placed in water and heated.

Italian food-tech KelpEat has introduced a new high-protein seaweed snack, made with Solar Foods’ microbial Solein protein. The seaweed cracker products are crafted with EU-farmed dried kelp alongside the Solein protein, enabling a protein content of over 35% with a complete amino acid profile. According to the two companies, the Solein and kelp naturally complement each other in terms of taste and nutition. The snack also contains vitamins B12 and B9, minerals and antioxidants, such as calcium and magnesium. Solein is cultivated using air and electricity as its primary resources, through Finnish food-tech company Solar Foods’ proprietary fermentation process. The ingredient contains 75% protein content, dietary fibre, fats and minerals, and is also non-GMO, vegan and free from dairy, gluten and soya. Seaweed specialist KelpEat presented the new product at the Pitti Taste food fair in Florence, Italy, from 8-10 February 2025. It now plans to introduce the product to consumers in the US market, a primary global market for high-protein products. Luca Cerruti, CEO of KelpEat, said: “Using Solein enables us to create a truly disruptive innovation – one that delivers complete nutrition, environmental responsibility and a bold step towards food sovereignty”. He added: “Combined with Solein, whose production is independent of land use, weather or climate conditions, the crackers represent a radical sustainability statement, ushering in a new era of climate-positive foods and setting a new benchmark for sustainable food solutions”. Solein has received novel food approval in Singapore and self-affirmed GRAS (Generally Recognized As Safe) status in the US. The company expects to receive EU Novel Food approval in 2026. Juan Manuel Benítez-García, chief commercial officer at Solar Foods, commented: “The product introduced by KelpEat is a perfect example of how Solein can perform exceptionally well in real-world applications in high-protein products and in the healthy snacking segment”. “Solein fits seamlessly into existing consumer product categories, adding protein and other nutrients while minimising the environmental impact without losing the tastes people are accustomed to.” He added that Solein “excels” in the health and performance segment, as well as nutrient-dense products specifically designed for consumers with dietary needs related to health issues like diabetes or weight management.

separate decrees in January by France’s Council of State , which would have seen businesses face fines of up to reduce bureaucracy, red tape and increase competitiveness on Mondays and Tuesdays, and then come up plant-based sector… We call on the college of Commissioners and President Ursula von der Leyen to step up

It identifies five key trends expected on menus and coffee spots in the coming months and years, spotlighting However, some baristas already look to be lining up innovative new speciality tea offerings with potential Earl Grey was under the spotlight in cocktails and drinks in the US earlier this year, while oolong and jasmine varieties from China are rising in popularity and specialised milk tea shops are popping up

Cargill has announced a new commercial partnership with cocoa-free chocolate start-up Voyage Foods, aiming

The start-up’s continuous fermentation, or ‘hyper-fermentation’ technology, deploys a novel bioreactor The benefits of the technology – the ability to continuously produce up to 50% lower net unit costs,

UK protein brand Protein Works has launched a new chilli and mango protein shake, a limited-edition flavour available as part of its Vegan Wondershake range. The sweet and spicy flavour is the result of a competition carried out by Protein Works, in which over 1,400 members of the public submitted their favourite ‘weird and wonderful, guilty pleasure’ flavour combinations. Protein Works said chilli and mango was the ‘clear winner’ among other favourites including feta and watermelon, pickle and chocolate, and ice cream and olive oil. The limited-edition flavour is claimed to be the ‘world’s hottest protein shake,’ offering a sweet flavour that leaves a hint of spice as an aftertaste. Kyle Crowley, nutrition expert at Protein Works, explained that while chilli may not be a common choice for a protein shake flavour, research shows there are health benefits to eating the spice. “Capsaicin, a component of chilli peppers, contains antioxidants which can help reduce the risk of illness and disease,” Crowley said. “Studies have also found chilli has anti-inflammatory properties, which has a number of benefits including boosting mental health.” “Our vegan protein contains pumpkin seed protein which is packed with valuable nutrients like healthy fats, magnesium and zinc. The shake’s spicy element can help stimulate gastric juices, promoting food digestion and nutrient absorption in the stomach, making it easier for your body to absorb the nutrients in your protein shake.” The unique flavour is available in the Vegan Wondershake formula for £26.49 per 30 shakes. #ProteinWorks #proteinshakes #plantbasedprotein #sportsnutrition #UK #highprotein

Chickpea snack brand Hippeas is collaborating with Canadian specialty pulse and oat miller Avena Foods on a new regenerative agriculture pilot programme. The collaboration will include the development of a field crop ‘living lab’ demonstration with Rosengren Farms, an Avena grower. Rosengren has over a decade of experience in the practice of growing multiple crops (grains and pulses) in combination, also referred to as intercropping. With support from the South East Research Farm in Saskatchewan, Canada, the project will evaluate the intercropping practice for climate impacts through scientific modeling. Intercropping is based on the principle that different crops have different nutrient requirements, growth patterns and ecological niches which can be complementary when grown together. It can enhance soil fertility, reduce pest and disease pressure, increase yield and diversify farm income, Hippeas said – however the practice has not been widely adopted. It requires careful planning, management and monitoring to avoid competition, shading and allelopathy between the crops. This is where the two companies have highlighted ‘living labs’ as a solution to create a blueprint for farmers and suppliers. By monitoring this science-based assessment, Hippeas seeks to measure the impact of regenerative farming methods on soil health, biodiversity and nutrient density. The project will double biodiversity by seeding a mixed field of peas with canola and chickpeas with flax. It also aims to achieve minimum soil disturbance, enhanced soil protection from erosion after harvest and greater resilience in the field to extremes of moisture, disease and pest infestations. Hippeas CMO Julia Hecht commented: “We have been working with Avena as a supplier of our pulses and are so excited to be taking our partnership to new heights with our collaborative regenerative agriculture pilot programme”. “Hippeas has always aligned with suppliers who are trying to make a difference in sustainable agriculture and Avena’s commitment is incomparable – we are thrilled to be a part of this impactful pilot programme and look forward to sharing our findings and other exciting news later this year.” #AvenaFoods #Canada #Hippeas #Regenerativeagriculture