Spanish brand BoomBites claims to have brought a UK-first ‘superfruit’ to British supermarkets with the launch of its Red Berry Grapes, now available in Marks and Spencers stores. The BoomBites Red Berry Grapes are claimed to taste like ‘the very best table grapes’ but with a deep, juicy red pulp on the inside, similar to that of a berry or cherry. Their unique red pulp is packed with antioxidants known as anthocyanins – the powerhouse polyphenols that give goji berries, blueberries and cranberries their ‘superfood’ reputation. They are associated with health benefits such as improvements in cholesterol levels, vascular function and the gut microbiome. BoomBites said the Red Berry Grapes have comparable antioxidant levels to blueberries, describing them as an ‘incredibly versatile new superfruit’. The grapes are a natural cross between table grapes, which traditionally have white flesh on the inside, and old grape varieties that have red flesh fruit and were traditionally only used for wine production. BoomBites said it took ‘thousands’ of different combinations of small and soft, red-fleshed wine grapes with large, sweet and crunchy seedless table grapes to produce the new Red Berry Grapes. It described the resulting product as offering ‘the premium feel of a high-end food and beverage category, and the health credentials of a superfruit’. As well as anthocyanins, the grapes also include resveratrol, another naturally occurring polyphenol found in various fruits including grapes, blueberries, raspberries and peanuts. It is known for its antioxidant and anti-inflammatory properties. According to BoomBites, researchers at the University of Murcia found that the Red Berry Grapes had three times more resveratrol than blueberries when tested. Additionally, a study has suggested that the grapes’ natural sugars are absorbed more slowly than traditional grape varieties, as well as delivering higher levels of antioxidant polyphenols. Research from the technology center AINIA in Valencia, Spain, suggests that despite having similar amounts of fructose, the new Red Berry Grape varieties showed significantly lower glucose uptakes than standard varieties. Dietician and member of the Red Berry Grape Advisory Board, Nichola Ludlam-Raine, commented: “In simple terms, this means that while new Red Berry Grapes are sweet to the taste, the combination of phenols they contain alters the way these sugars are transported and absorbed in the gut.” “This has major implications for weight control, insulin response and dietary advice around fruit consumption, because we know that many consumers restrict intakes of these fruits rich in antioxidants because of concerns about the amount of sugar in fruit.” Punnets of the new BoomBites Red Berry Grapes are now on sale in M&S stores nationwide for a limited time.

The European Union (EU) has invested €2.2 million into a project to encourage the growth and adoption of plant-based food across Europe. Officially launched today (3 September 2025), the project – named Innovative Strategies to Accelerate Adoption and Consumption of Plant-Based Food (ISAAP) – is part of the EU’s European Institute of Innovation and Technology (EIT)’s Food Impact Funding Framework. It will run from September 2025 until August 2027, bringing together partners from Portugal, Czechia and Denmark. Two national offices of industry awareness organisation ProVeg International will play key roles in the use of the funding. The project will build on Denmark’s National Action Plan for Plant-Based Foods, aiming to replicate and expand similar strategies across other EU countries to promote healthier and more sustainable food systems. In Portugal, ProVeg will work alongside farmer organisations such as the Portuguese farmers confederation Confederação dos Agricultores de Portugal, and CERPRO, a producers organisation. Universidade Católica Portuguesa will also collaborate on the project, supporting the development of innovative new legume-based products and building stronger connections between agriculture, research and industry. Meanwhile, ProVeg Czechia will focus on increasing access to plant-based meals in the foodservice sector. It will work closely with Catering Zdravě and other partners to support the development of new plant-based dishes, share expertise across the catering sector and help expand the New Food Forum, a key industry event. Jasmijn de Boo, global CEO of ProVeg International, said: “ISAAP represents a joint effort to make plant-based foods more accessible, appealing and sustainable across Europe. We are proud to collaborate with partners in creating real change that benefits farmers, industry, and consumers alike.”

Meat alternatives brands Vivera and The Vegetarian Butcher have revealed their new joint venture, The Vegetarian Butcher Collective, following their merger deal announced earlier this year. Vivera, which has been under ownership of global meat giant JBS since 2021, announced its acquisition of The Vegetarian Butcher from Unilever in March this year. The two alt-meat businesses are both headquartered in the Netherlands, with combined portfolios offering a range of plant-based alternatives to traditional meat products such as chicken fillets, meatballs, mince and fish fillets. With the transaction now complete, the companies said The Vegetarian Butcher Collective marks the beginning of a new organisation created by ‘two pioneers in plant-based food joining forces’. In a LinkedIn post, the companies wrote: “We believe the transition to plant-based eating is not just beneficial – it’s essential. So, you can expect us to continue leading the food revolution with even more agility, courage and passion. Because together, we are more than the sum of our parts.” When the acquisition was originally announced back in March, Vivera said the two companies complement each other in many ways. The Vegetarian Butcher has a product portfolio in several supermarket categories and a strong presence in the foodservice channel, while Vivera has a strong retail presence and wide range of products under both the Vivera brand and private label. Vivera also noted that its in-house technologies are complementary to The Vegetarian Butcher’s portfolio. Unilever divested The Vegetarian Butcher in line with an ongoing strategy to streamline its portfolio and focus on its larger, scalable brands. At the time, Unilever Foods president Heiko Schipper said: “The Vegetarian Butcher has delivered significant growth and launched many extraordinary products since our acquisition. However, the unique supply chain and technological requirements of the brand differ from those of Unilever’s broader food portfolio.”

UK tempeh brand Better Nature has refreshed its leadership team ahead of what it calls ‘a new era of growth’ for the company. The change sees co-founder Elin Roberts become sole chief executive officer, while fellow co-founder Ando Ahnan-Winarno will become chief operating officer. Former COO and co-founder Fabio Rinaldo is now head of supply chain and product development, while co-founder and former co-CEO Christopher Kong will step back from day-to-day leadership in October. He will stay with the business as a board member and advisor. CEO Roberts commented: “We are hugely grateful to Chris for his monumental contribution to Better Nature over the past six years”. “Anyone who’s met Chris will know how passionate, energetic, determined and resourceful he is. He genuinely breaks down walls. And we’ve needed that to achieve what has often felt impossible.” Roberts said the business’ leadership structure among the founding team of four was “no longer serving” the company, adding that the brand needed “more single-minded leadership” to reach its next stage of growth. The leadership team will focus on continuing to accelerate growth for Better Nature, which recorded its best-ever quarter in Q2 2025 with 128% year-over-year sales growth. It is now the UK’s top tempeh brand by volume, holding 38.1% market share, and recently celebrated a £1.1 million funding raise. © Better Nature Roberts continued: “My focus on business strategy, brand and high-performance culture, coupled with Ando’s unrivalled tempeh knowledge and boundless creativity, gives us the right set-up to lead Better Nature to new heights and enter an exciting new era of growth”. As part of the restructure, Better Nature has also announced the appointment of Alessandra Bellini, former chief customer officer at Tesco, as non-executive director. Bellini contributed to the Tesco brand turnaround, transformation of the Clubcard platform and customer strategy for the retail group between 2017 and 2023. She will work with the leadership team at Better Nature to steer the brand on its mission to ‘save the world from so-so protein like chicken and get everyone eating supercharged protein: tempeh,’ tapping into the £3.2 billion UK chicken market with an aim of driving consumers towards plant-based protein. Completing the new senior team line-up are Helen Atkinson, head of sales, and Alan Chan, fractional CFO. A new temporary marketing director for the brand is also set to be announced soon, providing maternity cover for Noora Parssinen. Top image: Elin Roberts and Ando Ahnan-Winarno © Better Nature

The Better Meat Co has appointed Pamela Marrone to its board of directors. Marrone brings an extensive experience as both a serial entrepreneur and a biotechnology leader to the role. She has founded and co-founded several companies, including AgraQuest, acquired by Bayer CropScience for more than $425 million, and Marrone Bio Innovations, which went public in 2013 and merged with Bioceres Crop Solutions in 2022. Paul Shapiro, CEO of The Better Meat Co, said: “Marrone offers a rare blend of scientific depth, commercial execution and mission-driven leadership. Her track record of turning cutting-edge biology into scaled products will be invaluable as we scale up production of our Rhiza mycoprotein ingredient.” The Better Meat Co produces Rhiza, a mycoprotein ingredient used by food manufacturers to boost the nutritional profile of meat products. The company recently closed an oversubscribed $31 million Series A funding round , to expand its patented mycoprotein fermentation technology to commercial scale.

A newly published International Organization for Standardization (ISO) standard for labelling plant-based foods will increase trust in the global plant-based industry, ProVeg International has said. The standard, called ‘ Plant-based foods and food ingredients – Definitions and technical criteria for labelling and claims ,’ sets out an international guideline for manufacturers and retailers worldwide to preserve and promote ‘plant-based’ as a widely trusted claim. ProVeg pointed to consumer research suggesting ‘plant-based’ is one of the most appealing claims to label products that do not contain animal ingredients. With no internationally recognised guideline previously on how this claim should be used, foods containing animal ingredients are occasionally labelled as plant-based, which risks confusing consumers and damaging their trust. The new ISO standard has been created with input from food industry partners and NGOs. The standard will cover two types of foods: foods with no animal ingredients, which can be labelled plant-based, and foods with limited and conditional use of animal ingredients. Foods in the second category cannot be labelled as plant-based, except with a qualifier – for example, ‘plant-based vegetarian,’ or can be called something else such as ‘plant-strong’ at the choice of the manufacturer. The use of any animal-derived ingredients must be clearly and transparently highlighted on the label to prevent consumers from being misled. Martine van Haperen, a foodservice and food industry expert at ProVeg International, said: “While this second category isn’t what we would define as strictly plant-based, it’s a compromise, helping to satisfy mixed-stakeholder politics. Given the strength of the first category, ProVeg welcomes the new standard, which reflects strong consensus among industry, consumer groups and other stakeholders.” Van Haperen – who has been representing ProVeg in the worldwide ISO working group developing a standard for products that can be labelled as plant-based – noted that ISO is an influential and widely respected institute, with the standard providing a potential first step toward governmental legislation regarding plant-based food labelling. “Adherence to ISO standards is voluntary, so we need to wait and see how this standard is received and implemented across various cultural, economical and political spaces,” Van Haperen said.

Scottish plant-based startup Beastly Brews, the producer of the oat milk liqueur Panther M*lk, has ceased trading and appointed administrators. Founded in 2020 by Paul Crawford, Beastly Brews reimagined the traditional Spanish cocktail Leche de Pantera as a sustainable, vegan alternative. The drink was made by swapping condensed milk for oat milk, offering a plant-based and low-impact version of the popular drink. Following an appearance on the BBC’s Dragon’s Den, Panther M*lk secured retail listings and opened a dedicated bar in Glasgow, which ran for four years. However, despite early traction, the brand has now appointed liquidators. Beastly Brews employed seven people and achieved around £175,000 turnover between October 2024 and May 2025. All employees were made redundant prior to the appointment of provisional liquidators WBG, led by Donald McKinnon. McKinnon said: “It is sad to see the demise of such an innovative drinks company with strong potential.” In a statement, Crawford said: “We had invested in the production of stock in advance with the intention of supplying to Tesco and Sainsbury’s, but both arrangements fell through, leaving us with too much stock, the cost of production to account for, and, ultimately, cashflow difficulties as we sought to offset the stock, resulting in this unfortunate liquidation.” Top image: © Panther M*lk on Linkedin

Frozen organic food producer Pack’d has added a new range of frozen ingredients to its UK retail portfolio. The new range includes Organic Chopped Onion, Organic Chopped Garlic, Organic Chopped Ginger, and Organic Soffritto Base – made with carrots, celery and onion. Pack’d’s new line comes as data shows 7 million tonnes of edible fresh food is thrown away in UK households each year. This costs around £1,000 annually on average for a household of four. Meanwhile, the UK frozen food market is expected to grow at a CAGR of 6.6% from 2024 to 2030, with the frozen fruits and vegetables category identified as the most lucrative segment, registering the fastest growth during the forecast period. Pack’d said its new range marks ‘a new era’ for the brand, expanding its offering from frozen whole foods into the ingredients space. This aims to capture more usage occasions and further its commitment to producing nutritious, sustainable and convenient food options. All products in the line are packed and frozen on the day of harvest to capture maximum nutrients, while offering a zero-waste solution for home cooks. Katy Hamblin, director of marketing at Pack’d, said: “Our mission has always been about getting tasty, convenient food into more people’s freezers – which is exactly why we we’re expanding our range into organic frozen ingredients. More people than ever are concerned about what goes into their food, so cooking with whole and natural foods is definitely on the rise.” She added: “We believe that eating well should fit into everyday life, effortlessly. But we also know that this can be difficult for many who lead busy lifestyles and struggle to find the time to cook from scratch. This new range is all about making home cooking quicker, easier, and more nutritious, with no compromise on quality or flavour.” The new range will be rolling out on Ocado this month, with RRPs of £2.85 per pack.

Taaleri Bioindustry – a bioeconomy growth investor under the Finnish Taaleri Group investment firm – has injected €10 million into plant-based dairy alternative manufacturer Finnish Food Factory. The investment, part of Taaleri’s Bioindustry Fund I, will support Finnish Food Factory in expanding its production capabilities, driving long-term growth and broader market reach. Based in Kouvola, Finland, Finnish Food Factory specialises in the production of plant-based dairy alternatives for global and Nordic brands, including Fazer. The company has increased its turnover more than tenfold from €1.2 million in 2020, to €13.5 million in 2024. Through its investment, the Article 9 fund aims to support the transition towards more sustainable, plant-based dairy alternative production – the carbon footprint of oat milk is significantly lower than that of traditional cows’ milk. Tuomas Kukkonen, chair of the board at Finnish Food Factory, said: “Finnish raw materials – particularly oats – have become a staple in consumers’ diets. With many years of expertise in plant-based products, the cornerstone of our operations is efficient, innovative and reliable production. We are excited to welcome Taaleri Bioindustry as our growth partner.” The investment is Taaleri Bioindustry Fund I’s sixth investment, having already raised €100 million in commitments of which approximately half has been deployed. Marjatta Rytömaa, managing director at Taaleri Bioindustry, commented: “We are pleased to begin our collaboration with Finnish Food Factory. With its experienced team, the company has achieved successful growth in both local and international markets while consistently delivering reliable production and value-add to its global customers.”

ADM is undertaking significant changes to its soy protein production network, aimed at improving operational efficiency and better serving its global customer base. The company has announced that it will cease operations at its Bushnell, Illinois facility while leveraging the recently recommissioned soy protein plant in Decatur, Illinois, along with other facilities in its extensive global network. As part of ADM’s broader strategy to optimise its portfolio, this decision reflects a commitment to consolidating production capabilities and enhancing service levels. Back in April, ADM announced that it would permanently shutter its soybean processing facility in Kershaw, South Carolina , as part of a broader strategy to streamline operations and reduce costs, according to Reuters . Ian Pinner, president of ADM’s Nutrition business, highlighted the importance of these changes in reinforcing the company’s competitive position within the industry. “Optimising our soy protein production network is an example of how we’re strengthening our asset platform, combining capital discipline with smart organic innovation and operational improvements to increase cash flows and returns,” said Pinner. The decision to close the Bushnell facility is part of ADM's strategy to focus on its most efficient operations, allowing for a more streamlined approach to meet the growing global demand for soy protein products. The Decatur plant, which has resumed operations, is expected to play a crucial role in this transition, providing enhanced manufacturing efficiencies and supporting ADM's speciality ingredients business. The company says it is committed to ensuring a smooth transition for affected customers and employees during this operational shift. Pinner reassured stakeholders, stating: “We are prioritising treating any affected colleagues with respect as we advance this process,” indicating that the company is focused on minimising disruption. This move comes at a time when the demand for plant-based proteins is on the rise, driven by consumer trends toward healthier diets and sustainable food sources. Bunge Global also recently has acquired IFF's soy and lecithin business , a move that aimed to enhance Bunge's product portfolio and strengthen its position in the F&B sector. J Erik Fyrwald, CEO of IFF, highlighted during a conference call that the divested products were better suited for Bunge's operational expertise. “They’re highly commoditised and managed far more efficiently by Bunge than they were by us,” said Fyrwald. He noted that these products delivered only low single-digit EBITDA margins for IFF, and selling them will enable the company to focus on its more specialised isolated soy protein business – boosting both margins and innovation potential.

Australian alternative protein company, All G, has announced an AUD 25 million ($17.7 million approx.) Series A raise. All G offers a range of meat alternative products, including mince, burgers and nuggets, that are sold under the Love Buds brand. In addition to plant-based meat, All G's business also encompasses animal-free dairy. The company is working to advance precision fermentation technology, with a focus on casein micelle formation. Agronomics Limited and its affiliate investment vehicle, New Agrarian Company, is leading the Series A round. The new funds will enable All G to accelerate its commercialisation objectives in both the plant-based and cellular agriculture spaces. “We could not be happier with Agronomics leading our Series A round due to their wealth of experience in funding the cellular agriculture sector,” said Jan Pacas, founder and CEO of All G. “When looking for investment it is critical for us that our investors share our vision for developing technology that can change the way we impact the planet through categories that are simply not sustainable as our populations grow. We are confident that with investors like this, we can accelerate our commercialisation objectives and lead food innovation in Asia-Pacific.” The AUD 25 million secured is part of a larger expected round. #AllGFoods #Australia

US-based ingredient technology firm MycoTechnology has named Robert Scott to its board of directors. Robert Scott Scott, who brings over 25 years of leadership experience in the food and beverage sector, currently serves as president of Albany State University, Georgia. His career spans senior roles at Kraft Heinz, Coca-Cola, Abbott Nutrition and Procter & Gamble, as well as academic posts at Spelman College, Boston College and Norfolk State University. At Kraft Heinz, Scott led the transformation of the company’s global R&D organisation, while at Coca-Cola he headed new ingredient discovery and sweetener technology development across multiple global markets. Founded in 2013, MycoTechnology specialises in creating functional ingredients using mushroom mycelia fermentation, targeting applications in sweeteners, proteins and other natural solutions for the food and beverage industry. MycoTechnology's chairman of the board, Rob Case, said: “We are thrilled to welcome Robert to the MycoTechnology board of directors. “Robert’s broad understanding of the food and beverage industry and specifically his beverage category sweetener expertise will be especially valuable ​ as we commercialise and bring to market our revolutionary new​ ingredient, Honey Truffle Sweet Protein, ​ which is naturally derived from the honey truffle and delivers a uniquely clean taste profile with minimal off-notes.” ​ MycoTechnology's CEO, Jordi Ferre, added: “In addition, Robert’s contributions to the board will be important by providing the customer view as we continue to expand our portfolio of natural ingredient solutions from mushroom mycelia fermentation into the global food and beverage markets". Top image: © MycoTechnology