US-headquartered Hain Celestial has entered into an agreement to sell its international business to global private equity firm Aurelius, aiming to streamline its portfolio and create a more ‘focused’ North American business. The deal will see Aurelius take over Hain Celestial’s international business operations, and a wide-ranging portfolio of its international brands, for an estimated $323 million in cash. Net proceeds from the transaction are expected to be in the range of $305 million to $310 million, and will be used to reduce Hain Celestial’s debt once the deal closes. Brands sold to Aurelius under the agreement include the Ella’s Kitchen baby and children’s food brand, plant-based beverage brands Joya and Natumi, plant-based food brand Linda McCartney, and the Hartley’s jelly and New Covent Garden soup brands among others. Hain Celestial’s remaining portfolio of North American brands will include Celestial Seasonings, The Greek Gods, and Earth's Best Organic across its flagship categories of tea, yogurt and children’s foods respectively. The company said the agreement reflects its board’s continued work to advance its strategic review and pursue paths designed to maximise value for all stakeholders. It will continue focusing on simplifying its organisation and executive a plan to align its cost structure with the scale of the future North American business. In a media release, Hain Celestial said it has developed ‘detailed cost reduction plans’ and is ‘moving with urgency’ to deliver these actions. Last year, the company revealed plans to ‘aggressively’ streamline its portfolio as part of an ongoing turnaround plan after the company reported a net loss of $531 million in its fiscal year 2025 financial results. The sale of its North American snacks business – including Garden Veggie Snacks, Terra chips and Garden of Eatin snacks – to Canadian manufacturer Snackruptors followed in February 2026. Hain Celestial said the deal enabled it to focus on its more core North American categories and markets, with stronger margin and cash flow profiles to drive growth. This latest sale to Aurelius comes as Hain Celestial reports its fiscal year 2026 results, published yesterday (14 September 2026). The company reported net sales of $1.35 billion, down 13% year-over-year, but narrowed its losses to $305 million. Hain Celestial acknowledged that it remains in discussions with lenders regarding an amendment to its credit agreement to extend the maturity date beyond 22 December 2026, with the sale to Aurelius conditional upon the company securing this within 30 days of signing. Alison Lewis, CEO and president of Hain Celestial, said: “Completing the transaction announced today would advance our strategy to simplify our portfolio and enable us to focus our resources on further reducing the company’s debt”. “The resulting North American business would feature leading brands in attractive categories with a more streamlined operating model and greater focus on core growth opportunities.” Commenting on the financial results, Lewis described fiscal 2026 as a “pivotal year” fo the company, adding: “We simplified our portfolio, reduced debt, significantly improved free cash flow and exited the year with improving momentum across the business.” “Assuming we successfully complete the transaction announced today to sell our international business and that we reach an agreement with our lenders to extend of our December debt maturity, we would expect to become a more focused North American company with leading brands in attractive categories and a streamlined operating model.”

UK plant-based recipe kit start-up Grubby has launched a range of pizza recipe kits in collaboration with pizza brand Doughboys and Italian vegan cheese and charcuterie brand Casadai Foods. The pizzas showcase Casadai’s plant-based cubed mozzarella and Doughboys’ signature 9” Italian pizza base, made in Italy using 100% natural and locally sourced ingredients. Grubby’s latest collaboration aims to make plant-based eating feel ‘exciting and inclusive for everyone,’ using fresh ingredients and with recipes that are ready to eat at home within 20 minutes. The range includes: Cheesy Margarita Pizza with Pesto Drizzle & Rocket Salad: A classic margarita finished with Belazu green pesto and served with a rocket, shallot and tomato salad with balsamic dressing Cheesy Truffled Mushroom Pizza Bianco with Rocket: A white base pizza topped with chestnut mushrooms and cheese, finished with a drizzle of truffle oil and a rocket side salad BBQ Pulled Oyster Mushroom and Sweetcorn Pizza with Garlic & Herb Drizzle: A no-cheese option with a barbecue base, topped with pan-fried shredded oyster mushrooms and sweetcorn and finished with a garlic and herb sauce Fiery ‘Nduja & Black Olive Calabrese Pizza with Hot Agave: A spicy Belazu veduya and black olive pizza, finished with a chilli flake and agave drizzle, served with balsamic-dressed rocket salad Grubby’s founder, Martin Holden-White, said: “Our customers have been asking us to put pizzas on our menu for a while, and we completely agree that it’s a fantastic way to show how delicious and simple plant-based food can be – this series is a must if you love pizza”. The range is available now exclusively to Grubby recipe kit subscribers.

Swedish oat milk giant Oatly has published a new cross-industry report, calling on food manufacturers to take ‘greater leadership’ and lead with optimism in encouraging consumers to make sustainable food choices. The company interviewed 29 food industry leaders and conducted a survey of over 12,000 consumers as part of its annual impact review in 2026, aiming to understand how collective action can help remove barriers to sustainable consumer behaviour and support people in transitioning toward more plant-rich diets. The study revealed that most consumers want to make more sustainable choices, but will not do so at the expense of taste or cost. Based on the findings, Oatly’s key recommendations outlined in the report are: Leading with optimism as a strategy for success Food system experts reported high levels of optimism about the potential for meaningful change on future food sustainability, but this was not reflected among the general public. One-third of consumers surveyed said they worry about the future of the food system more than others. Oatly calls on the food industry to drive transformation through leading with ‘inspiration over fear’ and committing to sustained effort despite policy stalls. Focus on taste Food choices are still primarily driven by emotion and taste, despite consumers’ concerns about sustainability. The report found that the general public considers food manufacturers as ‘the most responsible’ for ensuring consumers make more healthy and sustainable choices. Investing in taste and texture improvements of plant-based foods, and making great-tasting foods that align with Planetary Health Diets while not positioned as ‘alternatives’ or back-up options, are noted by Oatly as a priority for producers. Tackle 'misinformation epidemic' Oatly’s report identified a ‘significant trust deficit’ among consumers, with the company referring to a ‘misinformation epidemic’ across the food industry. Its survey found that 72% of consumers believe food system decisions from manufacturers and policymakers are only ‘sometimes’ or ‘rarely’ based on science, suggesting a need for collaborative effort on educational initiatives and for food companies to ‘become the trusted signals amid the noise’. It calls for clear rules and accountability mechanisms for misleading nutrition and sustainability claims on digital platforms, similar to how greenwashing has been regulated on products in the EU through the Empowering Consumers for the Green Transition Directive. It also calls on policymakers to ground decisions in independent, science-based evidence that is insulated from short-term political pressure or vested interests. Making plant-rich options default The company suggests that making plant-rich options the default could lead to ‘a silent transition’ toward uptake of more plant-forward diets, with 38% of consumers saying that the best way to ensure sustainable choices are made is by making people proactively required to opt out of them. For example, procurement and meal programmes can be used to make plant-rich and nutritionally balanced meals aligned with the Planetary Health diet the default in schools and hospitals, Oatly points out, while foodservice providers could use placement, menu design and defaults to ‘make the healthier choice the easier one’. Address cost Over half of consumers surveyed (53%) named affordability and access as the biggest barriers to choosing more sustainable food options. Oatly said that a ‘more equitable food environment for plant-rich diets,’ from subsidies to taxation, is required to ‘level the playing field and shift norms.’ Oatly asks finance ministries and tax authorities to align VAT on plant-based drinks with the reduced rate applied to dairy, and redirect subsidy and school scheme support so that ‘lower-impact foods are not structurally disadvantaged’. The company also calls for reform of ‘outdated promotion schemes’ and labelling restrictions, support for farmers, producers and public institutions and shared risk through multi-year contracts and transparent pricing from retailers and companies. Caroline Reid, senior sustainability director at Oatly, said: “In a year marked by some of the clearest reminders yet of the impacts of climate change, it can be tempting to focus on what isn't working. But despair doesn't drive change. At a time when food systems account for over a third of global emissions (UN Food & Agriculture Organization), inaction simply isn't an option.” She added: “Our research highlights the potential for industry, policymakers, media and others to work together to create a food environment where the sustainable choice becomes the easy choice. The challenge is urgent, but the progress already being made gives us every reason to believe further change is possible.”

UK plant-based brand Symplicity has debuted its new Cranberry & Sage Roast at Waitrose stores, described as an indulgent centrepiece with ‘deep umami flavour’ built through slow fermentation. The product is made with cranberries, fragrant sage and crunchy seeds, developed by chef Niel Rankin, who built his name running ‘meat-focused’ restaurants in London. Rankin said years of ‘live-fire, whole-animal cooking’ left him convinced of our need to consume less meat, focusing on fermentation as ‘the flavour unlock needed to convince people to change their diets’. Like all of Symplicity’s products, the new roast centrepiece starts with slow fermentation to build ‘deep flavour complexity,’ lacto-fermenting vegetables using the same, centuries-old, traditional technique used to make kimchi. Mushrooms, onion and beetroot are slowly fermented then combined with butter beans, sweet cranberries and sage in the development of the product, finished with sunflower, pumpkin and flax seeds to add texture and bite. The finished product is described by the brand as ‘rich, deeply savouring and satisfying,’ with sweetness from the cranberries and a golden finish perfectly suited to seasonal Sunday lunch occasions and Christmas celebrations. Rankin commented: “Roasts are already predominantly vegetables, but the protein or centrepiece has always been a blind spot for professional cooks and home cooks. I’m not excited by dry nut roasts – and heavily processed mimics always feel to me like a bad imitation that, while clever, never quite hits the mark.” He added: “I believe in simple cooking, great ingredients and in fermentation, which gives vegetables the depth and richness you actually crave.” Each 150g serving of the ‘non-UPF’ roast contains 29g of protein, rivalling traditional meat roasts, alongside 9g of fibre. The roast also contains 11 ‘plant points’ – different varieties of plant-based ingredients – with plant diversity and minimal processed foods now widely recognised as supportive of a healthy gut microbiome. Symplicity Cranberry & Sage Roast is available in all Waitrose stores from 10 September 2026, priced at an RRP of £7.95 and launching with £6 as an introductory price per 300g pack.

The European Commission has this week unveiled its Communication on a new Strategic Approach to Research and Innovation for agriculture, forestry, rural areas and food systems. Published on 8 September, the document brings together two closely related frameworks to guide future research, innovation, deployment and uptake across the agri-food sector. It aims to strengthen the innovation ecosystem across agri-food with an emphasis on stakeholders’ challenges and needs, and on the delivery of on-the-ground impact through collaborative initiatives between end users, researchers and businesses. The strategy also aims to support start-ups, scale-ups and SMEs in bringing new innovations to market and moving faster from lab-scale to commercial deployment. The two frameworks are AgRI 2040, focusing on agriculture, forestry and rural areas, and Food 2040, covering food systems including fisheries and aquaculture. Six areas of action have been identified within the Food 2040 framework: place-based food systems; healthy and sustainable diets; resource efficiency and zero pollution in food systems; food environments and consumer empowerment; scaling innovations, business models and fair food systems solutions; and aquatic food. The frameworks are guided by six shared priorities: competitiveness, start-ups and scale-ups; food security, resilience and preparedness; natural resources and circularity; food and feed safety, nutrition and health; fairness; and global cooperation. Governance, technologies, and territories and communities are identified as common enablers. EU food security and resilience is emphasised significantly throughout the food systems strategy. It emphasises the need to reduce dependencies on imports and fill in vulnerability gaps by strengthening domestic production of certain ingredients, such as vitamins, amino acids and enzymes. The approach highlights the need to diversify protein supply, and mentions advanced fermentation technologies, using organisms like yeasts, algae and bacteria, as a key area targeted for investment. It calls for greater investment into open-access biomanufacturing infrastructure, as well as into technological solutions that can further support scale-up, such as AI and automation. The strategy states that more financial support is required to help start-ups in this space overcome the ‘second valley of death,’ where companies struggle to move their innovations into industrial scale-up phase due to lack of capacity and infrastructure. Additionally, it proposes a more integrated approach to research and innovation across nutrition, health and food safety, highlighting microbiome science as a promising area of focus, while food chain integrity is flagged as a priority with regards to ensuring traceability and transparency, and preventing/detecting food fraud. The focus on food environment proposes research into the environments that shape consumer eating behaviours, including food availability, affordability, accessibility, labelling, packaging, and the transport, distribution and marketing of food, as well as the role of social media in influencing consumer perceptions of food. Meanwhile, resource efficiency, food waste and reducing pollution are highlighted as key components of food chain sustainability amid ongoing efforts to decouple food production from fossil fuels. This emphasis spans across areas such as decarbonising food processing, reducing reliance on petrochemical-based packaging and protecting biodiversity. To strengthen farmers’ position in the value chain, the food systems strategy addresses support for fair distribution across food systems with benefits for farmers and rural communities. It emphasises on-farm and local food processing and improved governance of rural food systems while reinforcing urban-rural linkages, as well as investment into digitalisation and decarbonisation initiatives and EU quality schemes, including organic production and geographical indications. Christophe Hansen, Commissioner for Agriculture and Food, said: “Research and innovation can make a real difference to how we farm and manage our rural areas: from crops that can better withstand drought and extreme temperatures, to faster ways of detecting plant diseases, more sustainable crop protection and digital tools for smarter use of resources like water”. “Our task is to make sure these ideas do not stay in the laboratory, but are tested, adapted to local conditions and turned into practical solutions that can be used and scaled up. In this way, research can have a real impact on the ground, helping farmers and foresters respond to new challenges and build a more competitive, resilient and sustainable agri-food sector.” Further efforts will be discussed at the EU AgRI 2040 Conference, taking place in Brussels on 24-25 September. Hansen will open the conference, which brings together key stakeholders from across the agri-food and research community to contribute to shaping future priorities. Alternative protein industry non-profit The Good Food Institute welcomed the strategy’s ‘promising’ references to diversifying protein supply and scaling up fermentation capacity. However, it called for more ‘concrete’ commitment to funding the alt-protein research needed to achieve the aims set out in the strategy, which is expected to guide food research financing decisions under the EU’s Horizon Europe programme from 2028-2034. In particular, GFI noted that the strategy falls short of including renewed support for dedicated research pathways to improve the taste, texture and price of plant-based, cultivated and fermentation-derived foods – despite an accompanying evidence review of the current Food 2030 agenda that acknowledged the success of such research. Alessandro Gardino, policy officer at GFI Europe, said: “While it’s great to see a renewed focus on scaling up Europe’s fermentation manufacturing capacity, the lack of dedicated research to improve the taste and price of alternative proteins is a missed opportunity, particularly as the Commission has acknowledged their benefits in its own evidence review”. “Europe’s alternative protein researchers also need support to address the remaining scientific challenges around taste, texture and price, so these foods can help to realise the EU’s ambitions for a more resilient, sustainable and healthy food system.”

Leon Grocery has expanded its portfolio of microwaveable pouch meals with the addition of a new Red Thai-Style Lentil Curry, now available at Sainsbury’s and Ocado. The NPD combines lentils with creamy coconut, green beans and edamame, aiming to deliver aromatic Thai red curry-inspired flavours in a convenient, quick meal offering. It contains 11g of plant-based protein and 9g of fibre per serving, designed to provide a ‘satisfying and nutritionally balanced’ option for busy consumers. According to Leon Grocery, the curry – which carries a ‘two-chilli’ spice rating – offers a ‘warming yet approachable’ kick, balanced by the richness of coconut cream and fresh green vegetables. It is 100% plant-based and can be enjoyed with rice, flatbreads or additional vegetables for a versatile lunch or dinner option. The launch builds on Leon Grocery’s existing range of microwaveable meals, which includes Keralan Lentil & Chickpea Curry, Brazilian Black Beans, Golden Lentil Dhal and Katsu Curry Beans. Miriam Rose, head of grocery at Leon, said: “We want to make it as easy as possible for people to enjoy food that is full of flavour and packed with plants, even when they are short on time”.

Chilean AI food-tech company NotCo has confirmed it has sold its operations in Brazil to local investment firm Ferrara, owner of a portfolio of natural food brands in Brazil and the US. NotCo, headquartered in Santiago, uses machine learning technology – specifically, its proprietary AI platform ‘Guiseppe’ – to develop product and ingredient innovations for its own food brands as well as other F&B companies as a global B2B formulation partner. The company has operated in Brazil for the past six years. The acquisition by Ferrara is described by the food-tech player as an ‘important milestone,’ with NotCo sharing in a statement on LinkedIn: “This marks the beginning of a new stage that will accelerate the expansion and scale of NotCo's brand and innovation throughout Brazil, enhanced by a great distribution capacity at a national and international level, knowledge of the local market and synergies with its businesses”. FoodBev Media has reached out to NotCo to confirm whether the company’s workforce in Brazil will be transferred under the deal, and if not, how many jobs will be lost as a result of the transaction. Meanwhile, Chilean news outlet Diario Financiero has reported that NotCo has closed its Mexican business after being unable to secure a buyer. NotCo declined to confirm or comment further on these reports. Founded in 2016, NotCo was established with an aim of developing vegan alternatives to traditionally animal-derived food products. It was originally founded as a plant-based consumer brand and has since shifted its focus to becoming a broader, AI-led platform that works collaboratively with industry partners to accelerate R&D processes and product development initiatives in plant-based and beyond. © The Kraft Heinz Not Company The company has since launched more than 100 products and has more than 24 patents, continuing to develop products for its own brands as well as in partnership with F&B industry leaders. In 2022, it began a joint venture with Kraft Heinz, named The Kraft Heinz Not Company. Other notable industry partners include Barry Callebaut, which teamed up with NotCo to explore the use of AI in chocolate development, and The Magnum Ice Cream Company, aiming to reformulate its products with a focus on healthier indulgence, supported by NotCo’s AI tech. Top image: © NotCo

A team of UK researchers is using artificial intelligence (AI) and statistical physics in a project to identify plant proteins that could replace animal-derived emulsifiers. The model developed by the researchers, based at the University of Leeds’ School of Food Science and Nutrition, has identified nearly 800 plant protein ingredients that could potentially act as emulsifiers – many of which had not previously been considered for this purpose. Due to emulsifiers’ vital stability function across a wide range of food and beverage product applications, such as sauces, condiments and dairy alternatives, the food industry is working to develop more natural alternatives to existing synthetic varieties, as well as those derived from animal proteins such as casein and whey. The Leeds team noted that ‘millions’ of potential plant proteins could have potentially useful, unexplored functional properties – but that identifying which ones work well through conventional laboratory testing can be costly, time-consuming and heavily reliant on trial and error. Led by Simha Sridharan and supervised by Anwesha Sarkar, the team collaborated with University of Edinburgh machine learning expert Rik Sarkar to explore a faster and more reliable way of predicting which plant proteins could behave as effective emulsifiers. They used a simulation model based on statistical physics to understand how proteins interact with oil and water interfaces. This interaction is important because, for a protein to work as an emulsifier, it must attach at the interface between oil and water and help stabilise the mixture. The team then used machine learning to identify specific sections and characteristics of proteins that influence this behaviour. The results found that pea and potato proteins demonstrated effective emulsification properties, supporting the predictions made by the AI-driven approach. These findings could be valuable for companies developing plant-based, sustainable and ‘clean-label’ food products. Researchers believe this computational approach provides a promising new way to identify functional ingredients from a significantly larger pool of protein sources, accelerating discovery and development of new ingredient solutions while reducing the time and resources required during early-stage research. It also shows the potential of cross-disciplinary work, combining food science, protein chemistry, statistical physics and AI, to address sustainable food system and alt-protein industry challenges.

Beyond Meat, now also known as Beyond The Plant Protein Company, is continuing its diversification outside of meat alternatives with a newly launched range, Phytosphere. The range brings the company’s plant protein expertise to brand-new product categories for Beyond, marking another key milestone in its expansion efforts. At the beginning of 2026, the alt-meat maker made its move into functional beverages with the announcement of its new Beyond Immerse sparkling pea protein drink range. Now, its Phytosphere portfolio, announced today (9 September 2026), includes a range of additional formats including the brand’s first-ever protein powder. Beyond Starmatter is described as a ‘nutrient-boosted’ powder delivering 20g of plant protein and 5g of fibre, along with probiotics, phytonutrients, adaptogens, vitamins and minerals. The addition of extra functional ingredients to the popular protein powder format is significant at a time when demand for multi-functional products, tailored to consumers seeking several health benefits in one product, is high. The functional blend is available in Vanilla, Salted Caramel, Strawberry Banana and Plain varieties, each designed to support muscle health, gut health and immune function. Also launching is Beyond Starcut, a savoury ‘plant-based jerky’ bar made with plant protein and mycelium. It delivers 17g of protein and 3g of fibre, with no added sugar and no cholesterol. The offering comes as traditional savoury meat snacks have seen increased interest in the US as consumers seek quick and convenient ways to up their protein intake. Beyond’s offering is marketed as an alternative that contains no antibiotics or hormones, available in Asada Style, Classic Dill, and Spicy Southwest BBQ Style flavour variants, debuting in variety packs of six or 12. Aligning more closely with Beyond’s traditional meat alternative products, but with a more veg-forward approach, the Phytosphere portfolio includes Beyond Veggie: a burger made with more than ten fruit and vegetable ingredients, legumes, seeds, plant protein, polypehnols and phytosterols. Each serving provides 12g of protein and 6g of fibre, alongside a source of iron, potassium and magnesium. The burgers are available in Spiced Chickpea and Chipotle Black Bean variants. The previously announced Beyond Immerse beverage line is also available under the Phytosphere range, already available in Peach Mango, Strawberry Lemonade and Cherry Berry flavours. The line is initially launching online today alongside the company’s new website launch for Beyond Plant Protein, signalling a new era for the company as it innovates outside of its traditional ‘hyper realistic’ alt-meat offerings. This diversification follows a turbulent few years for the business and wider plant-based meat alternatives category. The pivot into new plant protein categories sees Beyond tapping opportunities in currently trending functional food and beverage segments such as protein drinks, potentially helping the company to remain resilient in the face of plant-based meat industry headwinds. The global functional beverages industry has been projected to surpass over $200 billion in the next five years by several market research firms. In Beyond's most recent financial results report, the company noted ongoing 'weak category demand' in the US retail and foodservice channels – though it reported higher sales of burger products and chicken products in European markets and the UK, while sales of ground beef-style products increased in Canada. Ethan Brown, CEO and president of Beyond Meat, said the results showed “directional progress“ and added: “We continue to work to stabilise our plant-based meat business...and to build upon this core as we reposition around Beyond The Plant Protein Company to pursue faster-growing adjacent categories“.

Austrian food-tech company Revo Foods has launched Cottage Protein+, a chilled, fermented plant-based alternative to cottage cheese made from apricot kernels. The new product contains 17g of protein per 150g cup and is made with four natural ingredients: soft apricot kernels, water, salt and vegan cultures. Cottage Protein+ is made using 40% soft apricot kernels, which are fermented with live cultures. According to Revo Foods, the fermentation process creates the product’s characteristic grainy texture and flavour, while differentiating it from many existing plant-based fresh products that rely on ingredients such as coconut fat, starch and thickeners. The company said the product contains 11.5% protein and derives its fat entirely from the natural oil in the apricot kernels, with no added fats. Its fat profile is described by Revo Foods as similar to that of olive oil and rich in unsaturated fatty acids. The launch comes as demand for high-protein products continues to shape Germany’s chilled fresh category. Revo Foods said cottage cheese sales in Germany have nearly doubled over the past three years, while consumers are increasingly seeking natural and sustainable sources of protein. David Petuzzi, CEO of Revo Foods, said: “We stand for healthy proteins. That is the thread running from our fungi protein through to Cottage Protein+: We use fermentation as a tool to turn natural raw materials into foods that deliver real nutrition and taste great.” The product also aims to address food waste by using apricot kernels generated as a by-product of fruit processing. Revo Foods said large quantities of kernels arise from the production of jam, juice and dried fruit, with much of the material currently discarded or incinerated. By using the kernels as its primary raw material, the company said Cottage Protein+ can make use of an existing food-processing side stream without requiring additional farmland. Niccolò Galizzi, head of food tech at Revo Foods, said: “Most plant-based fresh products aren't fermented; they're formulated. With Cottage Protein+, the fermentation cultures do the work for us.” Cottage Protein+ is vegan and refrigerated and will be sold in a 150g cup across Edeka and Rewe stores in Germany from September 2026. The launch is the latest development from Revo Foods, which was founded in Vienna in 2021 and specialises in technologies for protein-rich foods. The company opened its Taste Factory in 2024, described by the business as the world’s first industrial production facility for 3D food extrusion technology.

US functional F&B brand Laird Superfood has appointed Mark Johnson as chief financial officer, effective from 1 October 2026. He joins the company from Tropicana Brands Group, where he served as vice president of finance for North America. In his new role as CFO, he will report to chief executive officer Jason Vieth, and will serve as the company’s principal accounting officer. Johnson brings more than 25 years of finance leadership across public consumer packaged goods and private equity-backed companies. Prior to Tropicana, he was vice president of commercial and supply chain finance at Champion Petfoods, and held multiple financial leadership positions at Danone, WhiteWave Foods and The Pepsi Bottling Group. Commenting on his appointment, Johnson said: “Laird Superfood has built genuine brand equity in better-for-you food and beverage, and the platform the team has assembled has meaningful room to grow”. “I’m excited to join at this point in the company’s development and to help translate that momentum into durable financial performance.” CEO Vieth commented: “Mark brings the kind of operating finance experience this next chapter calls for – scaling brands in food and beverage inside businesses held to a high bar on discipline and returns”. “As we integrate our recent acquisitions and build toward sustainable, profitable growth, his experience will be a real asset to our team.” Co-founded in 2015 by Laird Hamilton and Paul Hodge, Laird Superfood is based in Colorado and creates functional ‘superfood’ products, primarily made with plant-based ingredients, though the company has recently expanded its portfolio to include some dairy-based beverages.

UK plant-based food brand Bol has expanded its Power Soup range with the launch of two new fibre-forward SKUs, aiming to bring a ‘new benefit-led proposition’ to the chilled soup category. Rolling out from 16 September 2026, the new soups – Sweet Potato, Coconut & Chilli Fibre Power Soup and Three Bean Chilli Fibre Power Soup – combine ‘bold,’ trending flavours with 21g of fibre per pot. According to Bol’s research, the fibre content puts it at over 13g higher than the average for other branded fresh soup products in the category. The innovation comes as Mintel data shows up to 96% of people in the UK are not eating enough fibre, while 60% of consumers surveyed said they have become aware of the health benefits of fibre over the past year. Bol’s new line aligns this growing interest with everyday eating routines, designed to provide nutritional benefits in a familiar and accessible format. Sweet Potato, Coconut & Chilli combines sweet potato, coconut, ginger, chilli, cumin, coriander and lime, for a ‘smooth and velvety’ soup with a warming kick. In addition to the fibre content, it contains 18g of protein and 15 plant-based ingredients. The flavour profile also taps into growing interest in spicy flavours, with 66% of Gen Z and Millennials likely to buy a product featuring ‘heat’ or spice, according to Quad’s Marketing to Gen Z 2025 report. Three Bean Chilli puts the focus on beans, combining black, pinto and kidney beans with tomato, smoked paprika, cumin, coriander and lime. It delivers 24g of protein and 14 plant ingredients per pot. According to Google Trends, searches for bean recipes were up 42% year-on-year in 2024, while YouGov data indicated that Mexican cuisine was the UK’s most popular world cuisine among 18-44-year-olds in 2025. The new SKUs join the existing Power Soup range from Bol, with other products in the health-led line-up built around immunity and protein. Hollie Fox, head of brand at Bol, said: “Crafting high-fibre recipes has been our bread and butter from when we first launched in 2015. But now it’s part of the mainstream conversation and shoppers are looking for it. So with this latest innovation, we’re putting fibre firmly in the spotlight and making it easy for people to find it, enjoy it and maximise their nutrition.” The new Fibre Power Soups will debut at Sainsbury’s, Ocado, Tesco and Co-op on 16 September, followed by Morrisons from 5 October and Asda from 26 October. They will be priced at an RRP of £3.45 per pot.