Angel Yeast has inaugurated its new, automated yeast protein production line at the Baiyang Biotechnology Park in Yichang, Hubei, China. The facility has an annual production capacity of 11,000 tons of high-purity yeast protein, with a protein content exceeding 80%, and capacity has the potential to expand in the future. Angel Yeast – which is headquartered in China, with 33 facilities in total across the globe – said the milestone marks a key step in meeting growing demand for sustainable protein worldwide. It highlighted the growing priority of protein innovation across the food sector, with leading companies integrating multi-functional protein solutions into their product portfolios. Angel Yeast’s protein is produced using advanced bio-fermentation technology. The new production line integrates modern control technologies, enabling full-process automation through fermentation, autolysis, separation and drying. It provides an end-to-end production system encompassing raw materials, packaging and warehousing. The entire manufacturing process takes place in controlled fermentation tanks, making it independent of climate, season or location. This enables efficient year-round production. The company’s yeast protein product, AngeoPro, received FoodBev Media’s ‘Best Ingredient Innovation’ award in the 2025 World Food Innovation Awards. It is described as a versatile solution that is rich in complete amino acids and dietary fibre, with a clean taste profile that is free from off notes and enables direct consumption or blending with plant proteins like soya. It can also be blended with whey for hybrid applications. Li Ku, general manager of Angel Yeast’s Protein Nutrition and Flavoring Technology Center, said: “As global priorities continue to shift toward health, nutrition and sustainability, we see unprecedented market potential for yeast protein”. “We will continue to accelerate production expansion to deliver more innovative, high-quality and dependable yeast protein solutions to customers and consumers worldwide and help drive a more sustainable future for the global food industry.”

Indian food brand Aagrah Foods has expanded its range of premium cooking sauces with a vegan-friendly Butter Chicken Tarka Paste. The paste combines a smooth, creamy tomato base with a balance of aromatic spices and subtle sweetness. Unlike a finished curry sauce, which offers a heat-and-serve solution, a tarka pasta provides the foundation for a convenient, freshly cooked dish while enabling consumers to engage more in the cooking process. Aagrah’s latest offering is made with slow-cooked onions, tomato, garlic, ginger and its signature bled of spices, giving home cooks the flexibility to customise dishes without the complexity of cooking from scratch. The brand said the product is ideal for consumers seeking authentic, restaurant-quality dishes that can be prepared at home within minutes. Though Butter Chicken is traditionally made with meat and dairy, the fully plant-based paste also caters to consumers seeking to make vegetarian and vegan alternatives to the dish by substituting chicken for a plant-based chicken alternative or tofu, and using plant-based dairy alternatives. The launch comes as the UK ambient cooking sauce category continues to grow, now valued at over £1 billion and driven by rising interest in world cuisine and premium at-home dining. Aagrah Foods was founded by family-owned Yorkshire-based Aagrah Restaurant Group, established in 1977. Beyond its sauces, the brand offers a broad range of Indian products including chutneys, spice blends and marinades, and breads and snacks such as naans, popadoms and an onion bhaji mix. Shezad Aslam, managing director of Aagrah Foods, said: “Butter Chicken has long been a crowd pleaser in our restaurants, and we wanted to make that same flavour experience available for consumers at home”. “Our new tarka paste is rich, indulgent and true to our Northern Indian roots.  We’re continuing to see a strong appetite for people wanting to cook authentically at home using  premium-quality ingredients that offer both convenience and credibility, and this new addition to our ever-expanding range meets that demand perfectly.” The new Butter Chicken Tarka Paste is available across the UK grocery, speciality and convenience channels for £3.76 per 270g jar.

The Every Company has secured $55 million in Series D funding to expand manufacturing capacity and advance commercialisation of its precision-fermented egg proteins. The round was led by McWin Capital Partners, through the McWin Food Tech Fund, with participation from Main Sequence, Bloom8, TO.VC, Minerva Foods, Grosvenor Food & Ag, New Agrarian, SOSV, among others. Founded in San Francisco, Every uses precision fermentation to create functional proteins that replicate the performance of conventional eggs without relying on animal agriculture. Its ingredients are already being used across retail, foodservice and online channels, and the company said it will expand availability this month with new products launching in Walmart stores across the US. Every said the investment will support its goal of achieving profitability while growing its footprint in the $270 billion global egg market, with a focus on high-volume applications such as bakery. The company’s technology aims to provide a stable alternative to traditional egg supply chains, which have been affected by avian flu, feed costs and price volatility. Its precision fermentation process produces egg proteins that are free from animal inputs, have an 18-month shelf life, and can be stored in powder form, reducing reliance on refrigerated logistics. Arturo Elizondo, co-founder and CEO of Every, said: “This new injection of capital will allow us to make good on our promise of making products that are accessible to everyone – in every state, every city and every grocery store. This milestone first close is a powerful validation of our ambitions and we’re grateful for the trust of our incredible investors.” Phil Morle, partner at Main Sequence, added: “Every is proving what this technology can do – real products solving real customer problems, at industrial scale, with a clear path to profitability. Their progress shows how biomanufacturing has matured into a resilient, scalable part of the global food supply chain. This is a massive opportunity to build the next generation of food production.”

Plant-based food company Sunflower Family has announced the debut of its product range in the UK: a new line of protein products made from 100% sunflower seed protein. The clean label offerings aim to provide nutritious, tasty and sustainable food options that are also free from major allergens, such as soya and gluten. Each product in the range is made using organic, de-oiled sunflower seed protein – a sustainable byproduct of sunflower oil production. This process minimises food waste, aligning with a circular economy approach while also boosting the final product’s nutritional profile. The new line includes Sunflower Mince, Chunks, Bolo Mix and Burger Mix, aiming to meet demand for versatile plant-based meat alternatives with simpler labels. The Mince is positioned as a versatile mince meat alternative, while the Chunks can be used across dishes such as stews and curries. Meanwhile, the dry Burger mix can be used to create meat-free burgers, and the dry Bolo Mix to create a vegan bolognese sauce.

Beyond Meat has rescheduled the reporting of its financial results for the third quarter of 2025 to Tuesday 11 November, after market close. The plant-based meat giant was due to publish the results today (4 November 2025) – however, the company has revealed it requires ‘additional time, resources and effort’ to finalise its assessment of a previously disclosed non-cash impairment charge related to certain long-lived assets. Beyond Meat said that while it expects the charge to be material, it is not yet able to reasonably quantify the exact amount. The company has struggled with declining sales and financial challenges in recent years. In September, Beyond announced an exchange offer for its 0% convertible senior notes due 2027. The offer enables holders to swap them for 7% convertible notes due 2030, alongside common stock shares, in an effort to eliminate over $800 million of debt. Following the announcement of the exchange offer, Beyond’s stock price fell below $1, a record low since the business went public in 2019. This comes amid a series of measures targeted at reducing operating costs for the business this year, including a reduction of its workforce in North America by around 44 employees. Ethan Brown, president and CEO of Beyond Meat, said the company's “disappointing” Q2 results, published in August, reflected “ongoing softness in the plant-based meat category, particularly in the US retail channel and certain international foodservice markets”. In the second quarter ending 28 June 2025, Beyond’s net revenues were $75 million. Its gross margin decreased to 11.5%, compared to 14.7% in the year-ago period, including $1.7 million in expenses related to the cessation of its operations in China.

French food-tech company Nutropy has raised €7 million in an oversubscribed seed funding round to advance the industrialisation of its animal-free dairy proteins, produced through precision fermentation. The round was co-led by Big Pi Ventures and Zero Carbon Capital, with participation from existing backer Big Idea Ventures and several new investors, including Beta Lab, Wyngate, Desai Ventures, PVS Investments and Novax, the growth investment arm of Sweden’s Axel Johnson group. Public financial support was also provided through European and French programmes, notably Bpifrance. Based in Genopole, France’s leading biocluster, Nutropy develops caseins identical to those found in cow’s milk, enabling manufacturers to produce cheese and dairy products without animal inputs. Its 'plug-and-play' powdered dairy ingredients, including a cheeseable milk formulation, aim to help food producers reduce environmental impact while maintaining taste, texture and nutrition. The precision-fermented dairy protein market is expected to play an increasing role in addressing supply-chain constraints and rising global demand. The conventional dairy industry, valued at over €900 billion, faces growing sustainability pressures and a projected $75 billion milk production shortfall by 2030. The company plans to use the new capital to scale up casein production, expand its product portfolio, and target markets across Europe, North America and Asia. Nathalie Rolland, Nutropy’s CEO, said: “Our ambition is clear: to offer plug and play solutions to support the food industry's transition to a more sustainable system, while meeting consumers' taste and nutritional requirements”. Sarah Jones, principal at Zero Carbon Capital, commented: "Cheese has a carbon footprint second only to beef and lamb. And for too long animal-free cheese has meant compromising on taste. Nutropy ends that. The company produces caseins by fermentation and functionalises them to produce animal-free cheeses as good as the originals. We are excited to back the team that will bring you your favourite cheese without the carbon emissions." Guy Krief, partner at Big Pi Ventures, added: "Nutropy is unlocking the next generation of sustainable dairy by combining cutting-edge precision fermentation with deep food science expertise. Its technology addresses both climate imperatives and consumer demand for authentic, animal-free cheese. We’re proud to support Nathalie, Maya, and the Nutropy team as they scale a transformative solution for the global dairy industry."

The Netherlands Food and Consumer Product Safety Authority (NVWA) has issued a warning to several companies, asking them to remove the word ‘mince’ in the labelling of their plant-based products. This development comes amid a long debate, and multiple proposals of law changes, around the labelling of plant-based products with meat-related words across Europe in recent years. According to Dutch news outlet EenVandaag , a letter has been issued by the NVWA to three food manufacturers and three national retailers, warning them against using the wording. One of these companies, The Vegetarian Butcher, has been using the term ‘plant-based mince’ to label its products for over 15 years. In a statement shared on LinkedIn, its founder, Rutger Rozendaal, said the NVWA has “unexpectedly” ordered both The Vegetarian Butcher and its parent brand Vivera to change their long-established names for their mince alternative products. “This sudden enforcement contradicts earlier guidance and risks confusing – rather than protecting – consumers, who clearly understand the meaning of ‘plant-based mince,’” Rozendaal wrote. “And the worst thing? It could hinder national goals for the protein transition.” The action comes in response to the NVWA reviewing plant-based brands’ labelling due to a law that came into effect in 1998, the Commodities Act Decree. This law reserves the term 'minced meat’ for meat products. Jessie van Hattum, a protein transition specialist speaking on behalf of plant-based industry organisation Green Protein Alliance, told EenVandaag: “We actually believe the term ‘plant-based mince’ should be valid, as it clearly indicates it's made from plant-based sources”.  “We're working with the government and all major supermarkets to achieve a better balance between animal and plant-based products. That's why it's important that plant-based products have a clear, prominent place in the store so consumers can see this.” Rozendaal added: “We call for dialogue with regulators to update outdated 1998-era rules and create clear, modern legislation that supports the shift towards plant-based”. Labelling has been increasingly under the spotlight in recent years as plant-based alternatives have grown in presence, with proposals to restrict the use of certain words continuing to resurface in an effort to protect the animal agriculture industry and prevent consumers being ‘misled’. Members of the European Parliament voted to restrict the labelling of plant-based products with meaty words such as ‘burger’ and ‘sausage’ in the EU earlier this month . If the ban goes ahead following talks with the Council of the European Union, both plant-based and cell-cultured products (meat grown in bioreactors using real animal cells) will be prohibited from using such words in EU member states.

British functional drinks brand The Turmeric Co has launched what it claims is a first-of-its-kind innovation: a raw turmeric shot containing VeCollal, a plant-based collagen alternative ingredient. The formulation combines raw turmeric root with the plant-based collagen alternative, which is designed to precisely mirror the amino acid profile of human Type I collagen. The Raw Turmeric & Pro-Collagen daily shots support the body’s natural collagen production, designed to maintain healthy skin, hair and nails while supporting overall vitality. Each 60ml shot blends functional ‘superfoods’ including watermelon, beetroot, pomegranate, raspberry, dragon fruit, raw turmeric root and raw ginger root. This fruity blend is enhanced with zinc, vitamin C and The Turmeric Co’s BioMax Uptake Blend – the brand’s proprietary delivery system designed to optimise the absorption and bioavailability of the functional ingredients in its shots. Together, the ingredients aim to support normal collagen formation for the healthy function of skin and contribute to the maintenance of skin, hair and nails, as well as reduce tiredness and fatigue. Unlike bovine or marine collagen, VeCollal provides the exact amino acid building blocks the body uses to form collagen naturally. In clinical studies, it has been shown to improve skin firmness and elasticity, reducing wrinkles by 32.9% and increasing collagen density by 7.7% after eight weeks. Thomas Robson-Kanu, founder of The Turmeric Co, said: “From the start, our goal has been to create pioneering products that deliver real results. When developing Raw Turmeric & Pro-Collagen, we wanted the most effective, science-backed collagen available, and it had to be clean and natural. VeCollal was the clear choice.” Robson-Kanu explained that the combination of VeCollal with the uniquely extracted raw turmeric root is what makes the formulation stand out. “We’ve spent years perfecting a process that preserves the plant’s natural compounds at their most potent, allowing the body to absorb and utilise them effectively,” he added. “By pairing this with nutrient-dense fruits, we’ve created a blend that not only supports skin health but also works holistically with the body. It’s a truly advanced approach to everyday wellness, and I can’t wait for consumers to try it.” The 420ml Raw Turmeric & Pro-Collagen shot is available now in Sainsbury’s for £6.95, and will launch direct-to-consumer on 3 November via the brand’s website.

Seven Members of the European Parliament (MEPs) have signed a declaration calling on UN member states to transition their societies toward more plant-rich diets. The declaration will be presented at the annual UN climate summit, COP30, this year taking place in Belém, Brazil from 10-21 November 2025. It has been endorsed by more than 100 stakeholders, and calls on UN states to put forward specific Action Plans for Plant-Based Foods – such as the plan introduced by Denmark in October 2023 – with ambitions to create a more healthy and sustainable future food system. The MEPs who have signed the declaration so far are the Netherlands’ Anna Strolenberg and Anja Hazekamp; Denmark’s Sigrid Friis; Germany’s Sebastian Everding, Jutta Paulus and Maria Noichi; and Luxembourg’s Tilly Metz. The declaration cites data outlining the environmental benefits of plant-rich diets, such as supporting climate change mitigation and protecting biodiversity, as well as the benefits for public health and food security. Member states are called on to promote healthy, sustainable and plant-rich diets from farm to fork, including committing to a deadline for the publication of the National Action Plans, and to providing the necessary financial support for such plans’ implementation. Jasmijn de Boo, global CEO of ProVeg International – an organisation that spearheaded the launch of the Belém Declaration on Plant-Rich Diets – commented: “We are delighted that MEPs are showing support for promoting plant-rich diets. The declaration really gets to the heart of how we can change the food system to curb climate change, to improve people’s health and to make the food system more resilient.” She added: “As COP30 will have a focus on transforming agriculture, we hope the declaration will win attention for the benefits of plant-rich diets and that summit delegates will be inspired to introduce strategies to increase the production and consumption of more plant-based foods in their own countries.”

Roquette, a player in plant-based ingredients, has launched Amysta L 123, a thermally soluble pea starch that promises to reshape the landscape of clean label products. This innovative ingredient is the first in Roquette's new Amysta range, designed specifically to meet the growing consumer demand for transparency and simplicity in food labelling. The introduction of Amysta L 123 comes at a time when scrutiny over ingredient transparency and traceability is intensifying. According to recent data, nearly one-third of new food and beverage products globally are marketed as clean label, with over 75% of consumers indicating that brand transparency significantly influences their purchasing decisions. Roquette's latest offering aims to address these market trends by providing manufacturers with an ingredient that not only simplifies ingredient lists but also enhances consumer trust. Developed through a patented, enzyme- and chemical-free process, Amysta L 123 delivers exceptional texturising performance while maintaining label-friendliness. Unlike traditional native starches, which often face solubility challenges, this new pea starch boasts low viscosity, smooth mouthfeel and excellent dispersibility, making it suitable for a variety of applications, including ready-to-mix beverages, soups, sauces and condiments. Damien-Pierre Lesot, head of Roquette’s innovation and product marketing for food and nutrition, said: “Amysta L 123 marks the beginning of a new journey in label-friendly starch innovation. By combining a trusted ingredient source with a patented, chemical-free process, we enable our partners to create foods that align with consumer expectations for simplicity, transparency and functionality.” Roquette's introduction of Amysta L 123 not only reflects its commitment to innovation but also its dedication to partnering with food manufacturers to overcome formulation challenges. The starch's natural flowability allows for easy handling and precise dosing in powdered formulations, enhancing process efficiency and product consistency. Furthermore, in the EU, it can be labelled as 'soluble pea starch,' while in the US, it is simply 'pea starch,' aligning with consumer preferences for clear and familiar ingredient labels.

Oatly has revealed that its best-selling Barista Edition drinks are now made with 100% British-grown oats, announced today (30 October 2025) following its successful Q3 2025 results, shared yesterday. Oatly said the move to British oats has been ‘years in the making,’ marking a key step in the company’s long-term commitment to strengthening UK agriculture. By 2026, the company expects to have tripled its investment in British-grown oats, while also doubling the volume of British oats supplying products across EMEA markets. By moving the Barista Edition drinks to UK-grown oats, the products’ climate footprints are projected to shrink by 7-13% by the end of this year. The transition includes eight products within the Barista range, including the best-selling Barista Edition 1L ambient and chilled, and 1.5L ambient. Barista Edition Organic, jiggers, Lidl Barista and some multi-packs will continue to be made with a mix of British and European oats. Bryan Caroll, UK and Ireland general manager at Oatly, said: “Oatly Barista Edition remains the UK’s most popular oat drink, both with consumers and baristas”. “With this shift, a significant proportion of all plant-based drinks will now be made with British-grown oats. This change reflects our ongoing commitment to taste, sustainability and product performance, and further reinforces Oatly’s long-standing support of British farmers.” The group’s financial results, for the third quarter ended 30 September 2025, saw Oatly hit a record $222.8 million for the quarter – its highest quarterly total in the company’s history. This marks a 7.1% increase on the prior year period. This was also the Swedish oat milk giant’s first quarter of profitable growth since its initial public offering (IPO) in 2021. In a statement on LinkedIn, CEO Jean-Christophe Flatin said the “major milestone” of profitability reflects the team’s “discipline and resilience” in turning around the business over the past three years. “This turnaround is the result of a company-wide effort to operate smarter, serve better, and build for long-term success,” Flatin added. “This is only the beginning of what’s possible.” Measures taken to streamline the company’s operations include a strategic review of its Greater China business , still ongoing, amid a broader evaluation of its Asia operations. When announced in July, Oatly said a range of options were being considered as part of the China review, including a potential carve-out of the Greater China segment.   In December 2024, the company announced the closure of its site in Senoko, Singapore , as part of an ‘asset-light’ strategy to improve cost structure. The company also announced the discontinuation of construction of its second manufacturing facility in China. The company reaffirmed its 2025 outlook in its Q3 results statement, with constant currency revenue growth expected to be in the range of flat to a 1% increase. Adjusted EBITDA is expected to be in the range of positive $5 million to $15 million. Third quarter adjusted EBITDA was $3.1 million, an improvement of $8.2 million compared to the prior year period. Gross margin was 29.8%, which was flat compared to the previous year. Flatin commented on the Q3 results: “While we are proud of this achievement, we know that profitable growth is a milestone and not the finish line. We see significant potential ahead of us, and we are confident that we are taking the right steps to drive durable, scalable, and profitable growth as we execute on our mission.”

Japanese food manufacturer Ajinomoto has expanded its Solein-powered product line with the launch of a new ready-to-drink coffee under its sustainable brand Atlr.72. The new product, Atlr.72 GRe:en Drop Coffee, is a dairy-free iced latte that blends traditional coffee with 'beanless' coffee made from rice and chickpeas. The drink uses Solein, a protein ingredient developed by Finnish food-tech company Solar Foods, to provide a creamy texture without dairy. According to Ajinomoto, the blend – composed of 70% coffee and 30% beanless coffee – reduces carbon emissions by around 25% compared with conventional coffee production. GRe:en Drop Coffee is available for a limited preview in Singapore. Solar Foods’ chief sales officer Juan Benitez Garcia said the collaboration with Ajinomoto, which began in 2023, highlights Solein’s versatility across product categories. "The Atlr.72 products showcase Solein’s versatility from replacing dairy or egg yolk to being a nutritious protein ingredient. Solein brings superior nutritional values, taste and functionality, with minimal environmental impact." The launch follows earlier Solein-based products under the Atlr.72 brand, including Flowering Mooncakes and Ice Cream Sandwiches introduced in 2024, and Flowering Ice Cream, which debuted earlier this year. Ajinomoto plans to expand the range beyond desserts and beverages into everyday meals.