UK-based brand Plenish has added two new products to its functional shots portfolio, targeting digestive health and nutrient intake. The launches include a Fibre shot, made with cold-pressed ginger, lime and mint, and an Ultra Turmeric variant featuring a double-sourced turmeric blend. The Fibre shot delivers 5g of fibre per 60ml serving, equivalent to 16% of the recommended daily intake. The launch targets a widely cited gap in UK diets, with most consumers falling short of the 30g daily fibre recommendation. Plenish said the product is designed to offer a manageable way to increase intake, aligning with growing trends around “fibre-maxxing” and “fibre-layering”. The Ultra Turmeric shot contains 29g of cold-pressed turmeric and provides 100% of the recommended daily intake of vitamin B12, alongside 15% of iron. It is available in both 60ml single shots and a larger 420ml “dosing bottle” format, which the company positions as suitable for regular consumption as part of a daily routine. Both new products are offered in Plenish’s dosing bottle format, allowing consumers to portion servings over time, alongside single-shot options for on-the-go use. Russell Goldman, managing director of Breakthrough Brands at Carlsberg Britvic, the parent company of Plenish, said: “At Plenish, we’re uniquely positioned to continue to drive category growth through innovation, and responding to consumer demand for effective functional products which consumers can fit into their everyday routines". "The launch of Fibre Shots responds to a real consumer challenge of not getting enough fibre and will help consumers meet their daily fibre goals. We also want to ensure we are continuing to cater for the consumer that wants even more out of their wellness habits, and Ultra Turmeric provides a powerful hit of active ingredients, minerals and vitamins to aid recovery and offer support for everyday health goals.” The new products is available Sainsbury's stores nationwide, online and via the brand’s direct-to-consumer platform.

Food-tech company Pentasweet has laid the foundations for its brazzein sweet protein factory in Vilnius, Lithuania, backed by €65 million investment. The major national investment project has entered its next phase with a symbolic capsule placed into the foundations of the future factory’s site. The facility is expected to begin operations in the first half of 2027. Covering more than 8,000 square metres on a 1.2-hectare site, the factory will become Europe’s first dedicated production centre for brazzein, according to Pentasweet. Brazzein is a sweet protein that is 1,500 times sweeter than sugar, offering opportunities for the food industry to reduce sugar content without compromising taste or functionality. Due to its molecular properties as a pure protein, it does not negatively affect the human microbiota or cause blood glucose spikes. Pentasweet’s technology enables production of brazzein via precision fermentation, eliminating reliance on scarce natural resources – brazzein is naturally derived from a fruit growing in Central and West Africa. The process also enables further efficient use of raw materials, with resulting side streams to be directed toward energy generation such as biofuel production. Lithuania’s Ministry of Economy and Innovation has granted Pentasweet the status of major investment project due to its contribution to the development of innovation in the country. The plant is expected to strengthen Lithuania’s position in life sciences, and open export opportunities to international markets. Lithuania’s Prime Minister, Inga Ruginienė, said: “The Pentasweet factory is the first brazzein production center of its kind in Europe, demonstrating that Lithuania can be among global leaders in life sciences. This is a meaningful investment not only in the economy but also in people’s health.” Most processes at the factory will be automated and around 30 new highly qualified jobs will be created, from biotechnologists to automation specialists. The project is partially financed through a loan from the National Development Bank ILTE.

GNT has opened a new sales and application centre in Shanghai, aiming to help manufacturers in China meet growing demand for foods made with plant-based colours. The new application laboratory will enable GNT to offer Chinese customers faster, tailored application support. It will host customer training sessions and workshops, alongside services including concept innovation, formulation support and stability testing. GNT offers a wide range of colour concentrates under its plant-based Exberry brand in China. These solutions are made from non-GMO fruits, vegetables and other plant ingredients, using physical processing methods and water. Available in hundreds of shades, they are designed to help food and beverage manufacturers achieve vibrant, stable shades across 'almost any' application. Under China’s new official industry standard, these concentrates are classified as ‘Colouring Foods’ and qualify for clean-label declarations such as ‘carrot colouring ingredient’. Andreas Thiede, general manager APAC at GNT Group, said: “Together, this office and application lab demonstrate our commitment and long-term strategic growth ambition in China”. He added: “China is a dynamic market, with strong momentum behind natural and clean-label food and beverage products. Customers here move fast – and they expect partners to be able to move with them. Now, with a local team in place, we can support this growth with faster decisions, closer collaboration and tailored solutions.”

UK plant-based food brand Gosh! has unveiled a new range of vegetable croquettes, responding to demand for at-home premium sharing occasions. Gosh! said the new range is the ‘first of its kind’ for the brand, made with ‘high-end’ ingredients while retaining Gosh!’s veg-led, clean label focus. Each pack is paired with a dip designed to complement the flavours of the croquettes, which tap into the growing global-inspired trend, and simplify hosting for consumers. The Bengali-inspired Beetroot Croquettes with a Mango and Nigella Seeds Chutney create a ‘soft warmth’ boosted by the sweet chutney, while the Italian-inspired Cannellini Bean & Mozzarella Croquettes with a Balsamic and Tomato Dip contain a dairy-free, mozzarella-style cheese. Caroline Hughes, marketing director at Gosh!, said: “With more people choosing to entertain at home amid ongoing cost-of-living pressures, we saw a clear opportunity to offer something special with our premium, all-natural and plant-based croquettes”. She added: “They deliver on every front: a chef-inspired fusion of elevated flavours from India and Italy, designed for a standout at-home sharing occasion. They feel indulgent, yet remain veg-powered and thoughtfully made, so people can enjoy a treat without compromise.” The new croquettes will be available first in Morrisons stores nationwide from 24 May, priced at an RRP of £3.50.

Glebe Farm Foods has invested in a new on-site paper packaging machine, marking a positive step in its long-term ambition to explore more sustainable packaging options. The gluten-free oat-based F&B manufacturer received partial funding for the machine from the Huntingdonshire District Council's Rural England Prosperity Fund (REPF). The REPF was a grant scheme for small rural businesses and community projects, supporting investment in equipment, buildings and facilities to help strengthen the local economy. Glebe Farm Foods has now activated the new machine, with the company’s flagship PureOaty porridge oats being the first to undergo a paper packaging trial. The product is now available in responsibly sourced, recyclable paper bags as well as the original packaging. The paper packaging is 100% recyclable and clearly signposted as so on-pack, encouraging consumers to dispose of responsibly with ease. Glebe Farm said the move reflects both evolving consumer expectations and the company’s ongoing commitment to more sustainable packaging production. The company grows and mills its own oats or sources from farmers within a 70-mile radius, and packages everything on-site to ensure each product can be traced from field to shelf. With paper packaging now part of the on-site operations, the company said it could offer this capability to other brands looking to transition to more sustainable formats, without the need to invest in their own machinery. This investment is among several sustainability initiatives underway at the company’s production site. The company’s entire manufacturing process is powered by renewable energy, including the introduction of three biomass boilers fuelled by byproducts from oat milling. Solar capacity has also been expanded with an additional 467kw of roof-mounted panels installed. Philip Rayner, MD and co-founder of Glebe Farm Foods, said: “We're always looking for ways to be more sustainable as a food and drink manufacturer, and moving to paper packaging is an important step for us”. “Today's shoppers are making more conscious choices, actively seeking out recyclable packaging and moving away from brands that rely on unnecessary plastic – a move which we are delighted to see. But we truly believe new paper packaging isn't just good for business; it's the right thing to do for our customers and the planet.”

The alternative proteins market – encompassing cultivated meat, plant-based and fermented proteins – was projected to be worth over $20 billion in 2025. Many of these products, excluding cell-based meat and dairy, are made with no animal involvement, broadening the vegan food sector and offering innovative ways for conscious consumers to meet their nutrition needs. Here, we examine some of the animal-free alt-proteins poised for growth this year. Sunflower Last year saw the rise of sunflower seed protein, with several manufacturers turning to this plant-based source. While sunflower seeds have been consumed for centuries, sunflower protein isolate is considered a novel food in some regions, including the EU regulatory approval. Food ingredient and processing specialists Tetra Pak and Burcon both launched sunflower protein solutions in 2025. Meanwhile, German food brand Sunflower Family made its debut in the UK with a new line of clean label meat alternatives made entirely from sunflower protein. “The plant-based food and beverage market is expected to triple by 2033,” said Ida Svensson, director of portfolio and capabilities for food solutions at Tetra Pak. “With 74% of consumers now actively looking for products with health claims, producers are seeking protein ingredients that offer strong nutrition and can be easily integrated into existing recipes and production lines.” “Sunflower protein meets this demand, with a high protein content – up to 50% – alongside a naturally rich nutritional profile. It can be adopted with only minimal investment and only minor adjustments to existing equipment.” Svensson highlighted sunflower protein’s ease of use as one of its key benefits. “While many plant-based ingredients are limited by challenges around flavour, colour and texture, sunflower protein offers a naturally fine texture, neutral colour and taste, with a subtle nutty note,” she said. This versatility allows its use in a wide range of applications, including RTD protein shakes, iced coffees, yogurt alternatives and more. “It can also be incorporated into dairy to create hybrid formulations with added protein and fibre, without disrupting flavour or texture,” she noted. “Additionally, in many formulations, sunflower protein can enhance mouthfeel without overpowering other flavours, helping brands deliver products that are nutritious, tasty and enjoyable to eat.” Mycoprotein Fungi-based proteins have surged in popularity over the last decade. Mycelium’s filamentous structure lets producers mimic the fibrous texture of traditional meat, driving its rise in the alternative meat market. UK brand Quorn pioneered mycoprotein in this space, launching its first product made from the Fusarium venenatum strain in the late 1980s. Now, applications using different strains are expanding into new arenas. Dutch start-up The Protein Brewery is targeting the active nutrition segment with its fungi based ingredient. Thanks to mycoprotein’s versatility, low environmental footprint and nutrient-rich composition, the company believes it could power a new generation of complete nutrition products for an ageing population. Thijs Bosch, CEO of The Protein Brewery, said: “Today, scientists have described around 150,000 species of fungi, but conservative estimates suggest that 1.5 million species exist. 90% of species are yet to be uncovered and potentially utilised for food ingredients, supplements and pharmaceuticals.” He explained that, compared to soya or pea protein, the company’s Fermotein ingredient – produced by cultivating the mycelium of Rhizomucor pusillus as a food-grade biomass – delivers a more complete nutritional profile, with 50% protein (PDCAAS score of 1) and 30% fibre by composition. The fungi strain can also feed on a variety of agricultural byproducts, allowing the company to incorporate waste streams, such as carrot tops, into the manufacturing process as part of a circular approach. “Notably, certain bioactive nutrients contributing to immune function and bone health are only found in fungi and not plants,” Bosch added. While applications span dairy alternatives, bakery, snacks and confectionery, the near-term focus is on active nutrition products, such as ready-to-mix powders and supplements. “The segments we aim to serve are longevity, gut health, weight management and performance,” said Bosch. “GLP-1 agonists have taken the market by storm and will only become more widespread with government support, such as the pending US pilot to make Medicare and Medicaid dollars available for weight loss.” © The Protein Brewery The fungal strain used in mycoprotein solutions determines whether novel food approvals are required. For example, Fusarium venenatum already benefits from approval in many countries due to its established commercial history. Other strains, such as The Protein Brewery’s Rhizomucor pusillus, must undergo regulatory approval in different regions before commercial use. The Protein Brewery has recently celebrated several regulatory milestones. The company is currently on track for final authorisation and EU market entry following a positive opinion from the European Food Safety Authority. It obtained self-GRAS (Generally Recognized as Safe) status in the US in 2021, and expects a further ‘no questions letter’ from the Food and Drug Administration in 2026. The ingredient already gained approval in Singapore in 2024. Chickpea Chickpeas continue to enjoy strong consumer appeal, thanks to positive perceptions and a lower allergenic profile compared with soya. Their popularity has grown in recent years, with start-ups such as the UK’s Bold Bean Co leading the charge. Since launching its range of premium jarred beans in 2021, the company has championed chickpeas as a familiar, natural source of plant protein at a time when minimally processed options are increasingly winning over consumers. For those seeking soy-free options, chickpeas have proven to be an adaptable and multifunctional protein source, finding their way into a wide range of products – from dairy free yogurt and ice cream to savoury snacks and spreads. Christina Hammerschmid, CEO of Omami – a German brand producing chickpea-based tofu rather than soy – noted a “distinct and steadily increasing” interest in chickpea protein in recent years, as consumers look for greater diversity in the plant-based market. “Chickpeas benefit enormously from this shift: they have a very positive image, are well-tolerated, mild in flavour, and widely known through products like hummus and falafel,” she commented. © Omami While lower in protein than soya, chickpeas remain an attractive option nutritionally due to their fibre, iron and zinc content. Their tolerability further strengthens their position as a contender in the plant-based protein category. “Working with chickpeas definitely comes with challenges,” Hammerschmid acknowledged. “Available chickpea varieties are not yet as selectively cultivated or extensively researched as soy. We therefore work closely with our farming partners, because only certain varieties are suitable for producing plant-based ‘chickpea milk’ and tofu derived from it. Soil quality and maturity levels, such as sunlight exposure, play a decisive role in consistency and yield.” Chickpeas are considered a highly sustainable crop thanks to their ability to fix nitrogen from the air, enriching the soil and reducing reliance on synthetic fertilisers, while supporting future crop growth. UK researchers are currently developing more climate-resilient varieties, aiming to strengthen food security and diversify sustainable crops grown in the country. Grains Grain-based proteins are gaining momentum, with rice protein already well-established in meat alternatives, beverages and sports nutrition products. Several of Beyond Meat’s core products use rice protein in blends with pea and other ingredients to enhance their amino acid profile, while sports nutrition brands like Pulsin and Bulk offer rice-based protein powders as plant-based alternatives to whey. Wheat protein remains a staple in the category as well. Seitan, made from wheat gluten and originating in China, has been enjoyed for centuries and is widely used as a meat substitute in diverse dishes. An emerging option for boosting protein in the savoury snacks and bakery category is barley protein – a particularly sustainable choice for European consumers, where barley is one of the region’s most abundant crops. Declan Rooney, business development director at Irish barley protein producer ClonBio Foods, said: “Barley protein and grain-based proteins are poised for significant growth over the next decade”. “We expect to see increased innovation in functional applications beyond simple fortification, such as texture enhancement, clean label binding and hybrid formulations that pair barley with pulse proteins for optimised amino acid profiles.” Rooney noted that barley’s mild, cereal-like taste and naturally light brown colour make it ideally suited for protein fortification in foods like breads, crackers, cereals and bars, without the beany or earthy off-notes commonly associated with alternatives like pea and soya. The company’s ingredient, PurusPro, contains over 60% protein and more than 15% dietary fibre, with an amino acid digestibility score of around 92%. Beyond boosting protein, it offers a range of functional benefits, helping to maintain a uniform crumb texture, imparting rich cereal notes to baked goods and naturally enhancing colour. Rooney pointed out that, due to its brown colour, barley protein is less suitable for lighter baked goods, dairy alternatives or beverages where a whiter appearance is desired. Its low solubility also makes it unsuitable for clear drinks or high-moisture beverage applications. “Its strength is in doughs, batters and extruded systems where a structured, insoluble protein-fibre matrix is an advantage,” he added. Sweet proteins Though primarily a sugar reduction tool rather than a protein source (given their use in very small quantities), sweet proteins have emerged as an exciting segment of the fermented proteins market. Sweet proteins such as brazzein and monellin, naturally found in certain tropical fruits, are increasingly being used as an alternative to sugar, delivering intense sweetness without the associated calorie load or blood sugar impact. Advances in precision fermentation now allow these proteins to be produced at scale, enabling a more sustainable supply that does not rely on sourcing rare fruits. Companies like Oobli and Sweegen are at the forefront of sweet protein development, working with F&B producers to support their sugar reduction goals. Daria Nalewajek, innovation director of EMEA for Sweegen’s global sweetener platform, said: “As consumers look for natural, zero-calorie sweetness without off-notes, and become more open to biotech and precision-fermented ingredients, sweet proteins fit perfectly at the intersection of health, taste and modern food innovation”. Sweegen’s Ultratia Brazzein is a high-potency solution that can act as both a sweetener and a flavour modulator, able to soften bitterness, acidity and plant-based off-notes, all at extremely low use levels. “Cost-in-use parity or near-parity with alternative sweeteners is [Sweegen’s] future goal,” Nalewajek said. “We are working towards larger-scale, consistent manufacturing to supply global F&B market demand.” Top image: © Omami

Recipe kit and ready meal brand Grubby has added a further seven dishes to its frozen ready meal line-up, which debuted last year following the company’s acquisition of Allplants’ recipes. Grubby successfully brought the Allplants ready meal line-up back to market last August, after Allplants fell into administration. Grubby acquired the company’s exclusive intellectual property (IP) rights, including the original Allplants recipes. Building on the success of the earlier sell-out line-up, Grubby’s new additions take its total ready meal portfolio to 16 dishes, with further innovation slated for later in 2026. The expansion forms a major part of the brand’s plans to broaden its proposition across multiple channels and eating occasions. The new Grubby ready meals target ‘busy, health-conscious consumers who refuse to compromise on taste’. They are inspired by global cuisines, developed with bold flavours, comfort and nourishment in mind. The seven new additions include Sticky Teriyaki Udon, Harissa Tofu Buddha, Chickpea Chutney Bowl, Rigatoni Lentil Rag, Tofu Cashew Carbonara, Melty Lentil Moussaka and Piri Piri Tempeh Bowl. Each dish is ready in minutes from frozen via microwave or oven, providing a convenient solution that eliminates the need for prep. The meals deliver an average of 25g of plant-based protein, 10g of fibre and 9.25 plat points. They also come in fully recyclable, paper-based trays, aligning with Grubby’s B Corp commitments. Martin Holden-White, Grubby’s founder, said: “We’ve always believed eating more plants should feel exciting, satisfying and easy. These new dishes represent the next evolution of our ready meal range with bold global flavours, real nutritional substance and zero compromise on convenience.”

Food-tech start-up Cosaic has announced a successful $6 million seed funding round, led by DSM-Firmenich’s investment arm, to accelerate scale-up of its yeast fermentation platform. In addition to DSM-Firmenich Ventures, the round saw participation from Swiss deep-tech investor Kickfund, and existing investors Navus Ventures and Zuercher Kantonalbank, among others. Cosaic said that despite the challenging funding environment for food-tech companies currently, the capital raised highlights investors’ continued support of technologies that are distinctive and commercially viable. Headquartered in Horgen, Switzerland, Cosaic (formerly Cultivated Biosciences) is developing a ‘new category of food ingredients’ based on yeast fermentation. Its technology platform aims to help manufacturers achieve creaminess, stability and functionality through a single ingredient, addressing formulation challenges that have traditionally been solved using multiple components and additives. The investment round will support three priorities over the company’s current phase of growth to become market-ready: regulatory work, production scale-up and industrial trials with large clients. It follows Cosaic’s partnership with Ingredion, announced in late 2025, which provided the start-up with commercial validation. Backing from major players like Ingredion and DSM-Firmenich is helping to accelerate the company’s path from product development to market entry, Cosaic said. Tomas Turner, co-founder and CEO of Cosaic, commented: “At Cosaic, we are building an ingredient that resolves the trade-offs food companies face every day between clean label, sensory performance and cost. With strong strategic backing and a capital-efficient scale-up model, we are well positioned to move from development to launch readiness.”

UK dairy-free brand The Coconut Collab has expanded its portfolio with the launch of Natural Kefir, designed for consumers prioritising their gut health. Like all products in brand’s range, it is made by fermenting coconut water and coconut milk to create a ‘creamy, tangy’ drink designed for breakfasts. The dairy-free kefir includes vitamins D, B6 and B16, contains 30% of the UK’s recommended daily calcium per 100ml and ‘billions’ of live bacteria, and offers a source of fibre. It follows the success of The Coconut Collab’s Gut Health Yog, launched in 2022, which has seen 57% growth in the last year alone. Meanwhile, the brand’s newer Protein Yog has reportedly grown by over 240% year-over-year, highlighting the demand for dairy alternatives with added health benefits. Additionally, the product contains no added sugar, sweeteners, artificial flavours or preservatives, catering to the growing number of consumers seeking clean-label options in the alt-dairy space. James Averdieck, founder of The Coconut Collab, said: “A drinkable kefir is a totally natural extension of our yogurt range. Our shoppers care about taste, and they care about health and wellness, and this launch absolutely meets all those needs.” The kefir product is available from today (22 April 2026) in Sainsbury’s and Ocado, priced at an RRP of £3.45 per 500ml bottle. Further retail launches are planned for May and June.

A new report, from the Food and Agriculture Organization of the United Nations (FAO) and the World Meteorological Organization (WMO), highlights the major risk posed by the rise of extreme heat events and their effects on agri-food systems worldwide. According to the report, titled Extreme heat and agriculture , the frequency, intensity and duration of extreme heat events have risen sharply over the past half century. These extreme heat events threaten the livelihood and health of over a billion people, causing half a trillion work hours to be lost annually – and the prospect of damage to livestock herds and crop yields is set to soar higher in future, the organisations emphasised. Extreme heat refers to situations where daytime and nighttime temperatures rise above their typical ranges for a protracted period. This leads to physiological stress and direct damage to food crops, livestock, fish, trees and human beings, with agricultural workers and systems absorbing the greatest impact. FAO and WMO’s report highlights how extreme heat ripples through these agricultural systems, and how it can interact with other climatological variables – including rain, solar radiation, humidity, wind and drought – to trigger compound effects that ‘wreak havoc’ on individuals and entire ecosystems. It gives the example of a spring 2025 event in Kyrgyzstan’s Fergana mountain range which saw temperatures stretch to 30.8°c, 10°c higher than usual. This caused a thermal shock to fruit and wheat crops, which contributed to a locust outbreak, heightened evaporation that reduced irrigation capacity, and eventually a 25% decline in cereal harvests. Rising average global temperatures and more frequent, intense extreme heat events narrow the ‘thermal safety margin’ that species rely on for biological processes that support photosynthesis, cellular regeneration and reproduction, the FAO and WMO said. Extreme heat intensity roughly doubles at 2°c of global warming, and quadruples at 3°c, relative to 1.5°c increase in average global temperatures, according to the report.   Impact on animals, crops and workers For the most common livestock species, stress begins at above 25°c, and begins lower for chickens and pigs who cannot cool themselves by sweating. Above that threshold, animals begin to suffer. Initially they seek shade, drinking more water and moving less, but persistent exposure leads to digestive tract breakdowns, organ failure and cardiovascular shock. Additionally, the FAO noted that even when not lethal, extreme heat reduces dairy yields as well as fat and protein content, worsening the carbon footprint of animal-sourced foods. Fish can suffer cardiac failure as they struggle to maintain elevated respiration rates in waters where extreme heat events reduce dissolved oxygen levels. In 2024, 91% of the global ocean experienced at least one marine heatwave. For most major agricultural crops, yield declines start at above 30°c, lower for some crops like potatoes and barley. This leads to weakened cell walls, sterile pollens and the production of toxic oxidative compounds. Meanwhile, rates of tree photosynthesis and respiration diverge under extreme temperatures, creating an energy imbalance that causes reduced growth and less carbon removal from the atmosphere. Evidence indicates a strong correlation between heatwaves and wildfires, with longer and more intense fire seasons. For agricultural workers, critically extreme heat can be fatal. The report states that the number of days each year when it is too hot to safely work may rise to 250 in many parts of South Asia, tropical Sub-Saharan Africa and parts of Central and South America.   Extreme heat as a risk multiplier Aside from extreme heat’s direct impacts, the report examines its multiplier effects. It exacerbates water stress, triggering flash droughts, and can also encourage the spread of pest and diseases. The report points to notable cases in the US in 2012 and 2017, the Russian Federation in 2010, Australia in 2018 and 2019, China in 2022, and Brazil in late 2023 and 2024, which saw soybean yields drop by 20% as temperatures averaged as much as 7°C higher for protracted periods. Data shows these events are beginning earlier, lasting longer and exposing more cropland, forested areas and human populations to their impacts. Lasting effects include hardened soils with reduced water absorption ability and greater erosion vulnerability. Case studies presented in the report include a heatwave that covered 3 million square kilometres in North America in 2021. Peak temperatures rose to four standard deviations above normal, leading to major yield drops in fruit orchards and a spike in forest fires. Remote sensing analysis and ground surveys revealed multiple feedback loops were activated, such as dry soil conditions intensifying the heating effect of solar radiation.   Recommendations for the sector Several key recommendations are made in the report, including the implementation of adaptative measures like selective breeding and crop choices adjusted to the new climate reality. It also recommends adjusting planting windows and altering management practices that can shelter systems from extreme heat’s impacts. Early warning systems can also aid farmers critically in responding to such events, while access to financial services such as insurance schemes underpins all categories of adaptation options, FAO stressed. While technical solutions are necessary, the report warns that they will be insufficient without addressing socio-economic barriers in low- and middle-income countries, including limited access to information, education and training. “Protecting the future of agriculture and ensuring global food security will require not only building on-farm resilience but also exercising international solidarity and collective political will for risk sharing, and a decisive transition away from a high-emissions future,” the report concludes.

Swiss food-tech start-up Planetary has successfully raised around $28 million to support the growth of its global fermentation platform. The company, based in Geneva, successfully raised CHF 16 million (approx. $20 million) in a Series A equity financing round, supplemented by CHF 6 million (approx. $7.5 million) in credit. This brings its total funding to CHF 32 million (approx. $40 million). Radikal Capital and Oetker Ventures led the funding round, with participation from Royal Cosun, Arc Investors, Green Generation Fund, AgriFoodTech Venture Alliance, Astanor Ventures and XAnge. Planetary operates a full-stack platform spanning bioprocess design, scale-up and industrial manufacturing via its BioBlocks system. The system aims to support partners in bringing fermentation-based food ingredients to market efficiently. The company licenses its technology to agro-industrial players, particularly sugar companies, to enable conversion of low-value side streams into high-value proteins, fibres and enzymes. Following the nationwide launch of its mycoprotein fillet with retailer Aldi Suisse last year , at price parity with the retailer’s conventional chicken products, Planetary is rolling out additional launches across Europe under its B2B brand Libre. Innovations span categories including meat and dairy alternatives, meat hybrid products, and fibre- and protein-rich products. Planetary is also expanding its sugar-to-protein upcycling technology globally, including initiatives to enable ‘ultra-low-cost’ mycoprotein production – below $1 per kg – through partnerships with agri-food players in sucrose-rich and protein-deficient regions. Industrial-scale production is already operational in Aarberg, Switzerland, and the company is actively welcoming new partnerships to join its growing pipeline of collaborators. David Brandes, CEO and co-founder of Planetary, said: “Raising capital outside AI and defence now requires far more focus and resilience than it did just a few years ago. Yet, recent geopolitical turmoil and commodity volatility only strengthen the case for a sovereign, circular, and high-quality food system: stay the course and hold the line, nothing worth building comes easy.”

In this exclusive piece, Thomas Bowman, co-founder and CEO of dairy-free milk brand Eclipse Foods, argues that the plant-based industry should move away from the limitations of making dairy 'alternatives' and instead develop products that truly replicate traditional milk in order to win new consumers. Thomas Bowman The word 'alternative' has left a bad taste in consumers’ mouths. It is a word that signals compromise before a single bite or sip is taken. It tells the consumer: this is a substitute, a workaround, something you choose when you can’t have the real thing. The plant-based dairy industry built its identity around that word, and then we wondered why adoption plateaued? The 'alternative' framing trained an entire generation of consumers to lower their expectations. It taught them to tolerate plant-based products, not prefer them. And tolerance is not a growth strategy. When your category promise is 'good for what it is,' you’ve already given people permission to rank you second. When my co-founder and I started Eclipse Foods, we made a deliberate choice to reject that framing entirely. We weren’t building an alternative to dairy. We were building dairy, just made differently.  Eclipse was built inside a fine dining and food science framework where performance is the only currency. Chefs don’t accept workarounds. They need ingredients that behave, consistently, predictably and exactly. That discipline shaped our approach from day one. The benchmark was never 'good for plant-based.' It was simply: be good. True dairy category disruption doesn’t come from alternatives, it comes from replication. Consumers don’t want a substitute for the ice cream they love, they want that ice cream, made without dairy. That requires getting the science right at a fundamental level: fat behavior, protein structure, melt dynamics, emulsification, freeze-thaw stability. These aren’t minor refinements. They are the entire product. If you don’t nail them, you’ve built an alternative. If you do, you’ve built something people reach for without thinking twice. Nowhere is the cost of 'alternative' thinking more visible than in foodservice. Ask any barista about oat milk that splits under heat, or any pastry chef about plant-based creams that won’t whip past a certain temperature. These examples aren’t the exception. They are daily friction points that erode operator confidence and push non-dairy options off menus. Operators don’t have time for workarounds. They need products that perform the same way, every shift, every season. Poor steaming, weak mouthfeel, inconsistent behavior under heat, these are not plant-based problems. They are formulation problems, and they are solvable. But only if you hold yourself to the right standard. When non-dairy performs like dairy something important happens: the label stops mattering. The consumer stops making a trade-off. The operator stops making a substitution. The product simply works, and it gets chosen on its merits. That’s the moment real adoption begins. Not when plant-based is the virtuous choice, but when it’s the obvious one. The plant-based dairy category doesn’t need more alternatives. It needs products that eliminate the distinction entirely.