The Better Meat Co (BMC) has secured $31 million in an oversubscribed Series A funding round to expand its patented mycoprotein fermentation technology to commercial scale. The round was co-led by Future Ventures and Resilience Reserve, with participation from Hickman’s Family Farms CEO Glenn Hickman, Epic Ventures, Sigma Ventures and other new and existing investors. US-based BMC produces Rhiza, a shelf-stable mycoprotein ingredient made from mycelium, which can be used by both conventional meat and alternative protein manufacturers. The company says the ingredient offers improved texture, yield, fibre content and lower saturated fat compared to plant protein extrudates, while requiring fewer ingredients. The company aims to begin selling commercial volumes of Rhiza at prices below US commodity ground beef by 2026. Future Ventures co-founder Steve Jurvetson and Glenn Hickman will join BMC’s board of directors. BMC CEO, Paul Shapiro, said: “We’ve invented and patented our tech, received regulatory approval, scaled to a demonstration plant, and proven demand exists for Rhiza mycoprotein. It’s now time to fully commercialize and introduce our new crop that will help the protein industry cut costs and improve nutritionals, all with a much lighter footprint. I’m so proud of our team that’s led us to this critical milestone.” Jurvetson added: “The world needs better ways to make protein, and The Better Meat Co has invented one of the most efficient – and delicious – ways to do it.” BMC operates a 9,000-litre demonstration facility in West Sacramento, California, and plans to expand capacity roughly tenfold with the new investment.

A bipartisan group of US senators has reintroduced the ‘Dairy Pride’ Act, aiming to ban the use of dairy names on plant-based dairy alternative products. The ‘Defending Against Imitations and Replacements of Yogurt, milk, and cheese to Promote Regular Intake of Dairy Everyday (Dairy Pride) Act’ seeks to crack down on what it says is ‘the unfair practice of mislabelling non-dairy products.’ The bill has been introduced by senators Jim Risch (Republican) and Tammy Baldwin (Democrat), with a group of additional co-sponsors of the legislation including senators Susan Collins and Peter Welch. It is also backed by a number of organisations across the US dairy industry, including the National Milk Producers Federation and the American Farm Bureau Federation. The bill states that the use of names for standardised dairy products should only be used if the food ‘contains a primary ingredient, or is derived from, the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more hooed mammals’. Currently in the US, plant-based dairy alternative producers are able to use such terms – like ‘cheese’ and ‘yogurt’ – however, the Food and Drug Administration (FDA) recommends that emphasis should be placed on the plant source. For example, ‘cashew cheese’ or similar, in the context of a cashew-based dairy-free cheese spread. This guidance, published earlier this year, does not require companies to adhere by law. Senator Risch commented: “Dairy comes from cows, goats, and sheep – not almonds. Plant-based products’ misleading branding is a disservice to consumers and the dairy farmers who dedicate their lives to making the nutritious dairy products Idahoans enjoy.” “The Dairy Pride Act requires the FDA to enforce accurate definitions for dairy terminology, end deceptive labeling and advocate for the farmers who feed us.” If voted into law, the FDA would be required to issue guidance for nationwide enforcement of the changes to plant-based dairy labelling within 90 days. It would also be required to report its efforts to Congress two years following the bill’s enactment. The Plant Based Foods Association's director of policy, Marjorie Mulhall, said that the legislation is "unnecessary, burdensome and unlikely to withstand constitutional scrutiny". She commented: "The Dairy Pride Act is designed to pick winners and losers in an already uneven market, stifle innovation and limit the ability of consumers to make informed choices that align with their interests...Consumers of plant-based foods are not confused. They know exactly what they are buying and are choosing plant-based alternatives for a variety of reasons: food allergies, ethical concerns, taste and more." "The plant-based dairy market has grown significantly over the past decade, an industry category that has skyrocketed due to consumer demand for food products that fit their dietary needs and values. As an example, 30-50 million Americans are lactose intolerant and many of these consumers rely on plant-based dairy products to access the nutrition they need."

British plant-based meal kit brand Grubby is bringing the Allplants recipes back to consumers for the first time since acquiring the ready meal company’s exclusive IP rights earlier this year, marking its debut into the ready meals category. Grubby acquired the rights to Allplants’ products, recipes and manufacturing methods in March 2025 following Allplants’ appointment of administrators in November 2024. Ella Mills, founder of plant-based brands Deliciously Ella and Plants, acquired the Allplants name and customer database in a separate deal in February. Now, Grubby has relaunched the ready meal brand’s recipes as part of its broader plans to expand its product offering across new channels and eating occasions. All nine meals are recreations of the original Allplants recipes, aiming to ‘stay as true as possible to the range’ through using the same quality ingredients combined with Grubby’s own culinary innovation. Available exclusively online initially, with plans for a retail launch underway, the nine products debuting from 22 August include: Miso Tamari Buddha: Chilli-glazed tofu with edamame smash and grains Harissa Cauli Grain Bowl: Harissa cauliflower with muhammara sauce and Levantine grain mix Tempeh Rainbow Buddha Bowl: Crispy miso tempeh, beetroot rice and ginger turmeric chickpea squash Chickpea Apricot Tagine: Sweet potato tagine with apricot, za’atar marinade and dukkah garnish Tofu Saag Paneer Curry: Aromatic spinach, potato and tofu curry Tex Mex Protein Bowl: Smoky Tex-Mex bean chilli with broad bean smash Cashew Mac and Greens: Creamy macaroni with cashew sauce and golden breadcrumbs Spicy Szechuan Noodles: Brown rice noodles with spicy tahini sauce, soya, mushroom mince and pak choi Creamy Nduja Rigatoni: Rigatoni in creamy sauce topped with plant-based spicy n’duja crumb Each frozen meal can be ready in minutes via microwave, oven or pan frying, packing in an average of 23g of protein, 13 plant points and 10g of fibre. Grubby said it is targeting ‘busy, health-conscious urban professionals’ with the line-up. Martin Holden-White, founder of Grubby, said: “We promised to bring the much-loved Allplants products back to life for customers and, after months of hard work, we are delighted to deliver on our commitment”. “The incredible work Jonathan Petrides and his team did in developing these dishes was a true asset of the brand and we’re delighted that they will live on, with a refreshed Grubby spin as part of our exciting expansion into ready meals.” The Grubby ready meal line-up is set to increase to 15 recipes by the end of the year, the company said in a press release announcing the launch.

Quorn’s foodservice division, QuornPro, has unveiled Kitchen Kings: a new vegan and gluten-free range designed to remove complexities for chefs in commercial kitchens. The range aims to allow chefs to cater to a wider range of dietary requirements by containing less allergens and being 100% plant-based. It includes quick and convenient frozen products including a brand-new recipe QuornPro Vegan Savoury Bites and QuornPro Vegan Pieces, which have been reformulated to be vegan and gluten-free. The Savoury Bites can be served as thick-cut alternatives to meat, suitable for use in a range of dishes including stews and pies, while the Vegan Pieces are versatile and conveniently diced for use in pasta, curries and beyond. The products are high in protein and fibre, low in saturated fat, and contain no soy, eggs or dairy. Mark Wetherill, head of culinary UK at QuornPro, said: “Around 1 in 5 school children and up to 45% of adults in the UK now require a special diet, whether that’s due to food allergies, intolerances, ethical, religious, or medical reasons”. While the range has been developed specifically with the public sector in mind, it provides a solution for “any out of home setting,” Wetherill added. “Planning menus, particularly school or patient menus, can be a difficult task as there is an array of considerations to consider – not least the nutritional, sustainable and taste profile of dishes. For pupils and patients, Kitchen Kings means that nutritious and delicious meal options can be available whatever their dietary need.” A range of allergen-free cooking sauces will also be available as part of the Kitchen Kings range, developed by Good Professional and providing chefs with a complete protein and sauce meal solution. The three-strong range includes tikka, black bean, and sweet and sour, all available to foodservice providers in 2.2-litre packs.

A new report, published by UK food system charity The Food Foundation, is calling on the food industry to address biodiversity loss – warning of higher economic costs in the long term if this crisis is ignored. The report brings together evidence showing that our food system and supply chain are highly vulnerable to the impacts of biodiversity loss, despite directly contributing to it. For example, one study shows that a 30% decline in UK pollinator populations over ten years would cost nearly £200 million a year in lost crop yields. Issues such as deforestation and industrial farming of livestock are driving water and air pollution and biodiversity loss, The Food Foundation emphasises. The report highlights that the agricultural sector is almost entirely dependent on natural capital for its continued viability, so will suffer if farming methods and consumption patterns are not adapted to preserve and restore the natural environment. It states that transitioning to more plant-rich diets in the UK could make a significant difference, reducing by 58% the number of species projected to become extinct over the next 100 years as a result of what we are eating. PwC research shows that over half of the world’s GDP is moderately or highly dependent on nature – yet biodiversity is declining at an unprecedented rate, with extinction rates 100 to 1,000 times above natural levels and rising. In the UK alone, nature loss is projected to reduce GDP growth by between 6-12% in the 2030s. This would be a decline greater than that caused by the 2008 financial crisis or the Covid-19 pandemic. The Food Foundation and the Investor Coalition for Food Policy – which comprise 35 member organisations – make several recommendations in the report, calling on businesses and investors to help safeguard nature through their corporate stewardship and financing activities. The organisations call for: Businesses and investors to support ‘nature-friendly’ actions such as shifting to portfolios centred around plant-rich diets, and investing in sustainable, regenerative farming practices. Companies to ensure board-level expertise in, and oversight of, sustainability and climate matters including nature and biodiversity loss. Currently, only 2% of businesses have board-level expertise on these issues, according to the World Benchmarking Alliance. Businesses to develop a clear idea of the steps they need to take to improve traceability and manage their nature-related risks and impacts, and how long those steps will take. Investors to reframe their understanding of nature ‘not as an externality but as an asset to be valued, accounted for and invested in’. Short-term investor returns should be considered against the importance of nature and biodiversity, the organisations stress. Sarah Buszard, responsible investor engagement lead, said: “Since all of us are dependent on food production and consumption for our very survival, by extension the viability and prosperity of the whole economy – and not just investors in food businesses – is dependent on efficient and sustainable management of natural capital”. “How we move our food system to one that is healthier and more sustainable is something business leaders, investors and policymakers alike should be thinking about and taking urgent action on.” Antony Yousefian, general partner at The First Thirty Ventures, warned of how biodiversity loss impacts ecosystems and contributes to declining health, commenting: “A teaspoon of healthy soil hosts more microorganisms than entire human population, yet intensive farming has depleted ecosystems and the quality of our food”. “Investors should actively engage with companies to support sustainable agriculture and diets, delivering nutrient-rich, pesticide-free foods for resilient, nature- and health-positive financial returns.”

Japenese food-tech company Kinish has launched The Rice Creamery, a new plant-based ice cream brand that uses rice instead of milk. The ice cream aims to provide an inclusive offering, suitable for consumers who are plant-based and those with milk allergies. It is launching initially in three varieities: Honoka, Master’s Uji Matcha and Elegant Dutch Chocolate. Honoka is the ‘original’ flavour, crafted with rice and cashew nut paste to create a ‘mellow and deep’ flavour with ‘a touch of Japanese elegance’. The Master’s Uji Matcha adds Uji matcha tea from Hotta Katsutaro Shoten, aiming to offer consumers ‘the true flavour of matcha’ in an ice cream format. Finally, the Elegant Dutch Chocolate product features the addition of Dutch cocoa powder, produced using the traditional process method developed in the Netherlands. It was developed to celebrate Japan’s chocolate history, with the Netherlands thought to have been the first to bring the indulgent confectionery favourite to the country. The Rice Creamery’s products provide 113-122 kcal per cup, as well as 60% less sugar compared to traditional regular fat ice cream products. It is also claimed to reduce greenhouse gas emissions by 62% in comparison to dairy ice cream. The products are now available to consumers in Japan through selected retailers, at a suggested retail price of JPY 347 (approx. $2.40).

Leaft Foods, a food-tech start-up based in New Zealand, has debuted a new plant-based performance nutrition drink, Leaft Blade, made with protein from green leaves. The product’s key ingredient is rubisco – an abundant protein present in every green leaf, which Leaft has now been able to successfully extract at commercial scale. Historically, the company said this has been a huge challenge for food scientists to do without destroying Rubisco’s delicate structure and unique functional properties. Each 100ml serving of Leaft Blade contains 17g of leaf rubisco protein which is said to outperform whey in amino acid profile, digestibility and functionality while generating 97% lower carbon emissions. The enzyme protein digests faster than other proteins and offers a complete amino acid profile, unlike some other plant-based varieties. The protein is extracted from 50,000 green leaves per serving of Leaft Blade, engineered for ‘rapid nutrition precisely when your body and brain need it’. The product also contains l-tyrosine to support brain function, leucine for muscle growth, and tryptophan to restore balance. It is designed to be taken before or during exercise, with early adopters – including professional athletes – taking it 20 minutes before workout sessions. Leaft said this has enabled them to experience how it delivers key amino acids ‘up to six times faster than traditional proteins…at the peak of the anabolic window or in critical moments requiring intense focus and clarity’. The company moved into a 30,000-square-foot commercial facility last year, producing one tonne of products per week. Leaft Blade is its first consumer offering, with Leaft already selling commercial-grade ingredients to B2B customers. Leaft Blade is now available, initially online, to New Zealand and US consumers.

British functional beverage brand Unconform has unveiled a brand-new product line, Smart Sticks: a range of functional powders designed to be mixed into hot or cold drinks. The sticks have been developed to provide a deliberately neutral flavour, enabling seamless integration into any hot or cold beverage without impacting on taste. Four options are available as part of the range, each tailored toward different health benefit areas: Mind, Gut Health, Immunity and Beauty. Mind contains brain-boosting ingredients such as ginseng, ginkgo biloba, zinc and vitamins B12 and B6, while Gut Health offers probiotics alongside calcium, fibre and ginger. Immunity contains rosehip, zinc and vitamins C and B6, and Beauty contains vitamin C, niacin, biotin, aloe vera and hibiscus. The four pocket-sized sachets are available in a box of ten for £7.99. They launch alongside Unconform’s functional cold brew coffee range , made with oat milk and nootropic ingredients, which was originally announced in April and officially hits the market this month.

Nourish Ingredients has received ‘generally recognised as safe’ (GRAS) status from the Flavour and Extract Manufacturers Association (FEMA) for the use of its proprietary Mortierella alpina biomass (S11) as a flavouring in food. The biomass is the main ingredient in Tastilux, an animal-free fat designed to replicate the flavour of meat. The FEMA Expert Panel’s determination allows immediate commercial sales of Tastilux in the US and opens opportunities in additional international markets. Tastilux is produced via fermentation and is intended to improve the flavour and aroma of plant-based, hybrid protein and other food products. When cooked, it enables the Maillard reaction that creates meaty taste and aroma profiles similar to chicken, beef or pork. The ingredient is aimed at addressing taste and labelling challenges in the plant protein sector and is suitable for use at low inclusion rates across multiple categories, including snacks, ready meals and tallow replacements. The FEMA GRAS programme evaluates the safety of flavour ingredients based on scientific data and expert review. Recognition under the scheme is considered a key benchmark for safety in the flavour and food industries. Nourish Ingredients has partnership agreements in place across the Middle East, US, Australia and New Zealand, with plans for a wider commercial rollout. James Petrie, founder and CEO at Nourish Ingredients, said: “We’re already trialling our ingredients with key partners in the US and globally, and this FEMA GRAS status accelerates bringing Tastilux to the US market as soon as possible". “This regulatory milestone represents a major commercial breakthrough for our proprietary potent fats and technology, enabling us to deliver a true-to-meat experience that has been missing in the market.”

This month, we speak to Ibis Rice – a Cambodia-based rice company on a mission to reduce deforestation and protect endangered species while providing organic food products, made from rice sourced from its local farmer partners, to UK supermarkets. Nicholas Spencer, the company's CEO, tells us more. Could you tell us a bit about what inspired Ibis Rice’s establishment and mission? Ibis Rice is a conservation project set up by the Wildlife Conservation Society (WCS) to protect threatened forests and endangered species by engaging directly with small scale rice farmers living and working within wildlife sanctuaries in Northern Cambodia.  The project started when a Giant Ibis, Cambodia’s national bird thought extinct for 50 years, was spotted by a wildlife camera trap. Since then, the WCS has worked on land security for these farmers, and in exchange for the organic cultivation and environmental stewardship, we reward our farmers with guaranteed purchase of their rice and a 70% market premium. 15 years later, we now work with 2700 farming families, and there are now thought to be over 200 Giant Ibis birds in these forests. How has Ibis Rice worked with farmers to transform their practices toward a conservation-aligned approach? Ibis Rice is about encouraging   traditional farming practices. Our farmers grow a local, heritage variety of long-grain jasmine rice called phka rumduol. They plant once a year, in season with the annual flooding from the monsoon, and do not use any artificial irrigation, pesticides or fertilisers.   In what way are you able to measure the impact of the company’s work in this area? We have a large team that are in the fields, engaging with our farmers. The WCS also uses satellite imagery to measure rates of deforestation in our wildlife sanctuaries and assess the population sizes of over 50 endangered animals and birds. What have been some of the most notable benefits for farmers, local communities and the wildlife ecosystems? Our farmers receive guaranteed purchase of their crop at a significant market premium, and we also provide them with free seed, harvest financing and technical training on yield and improvement and climate resilience.  Recently we have also started working with them on a bean cover crop before and after the rice crop, which regenerates the soil, builds the local food chain and provides out famers with two additional cash crops a year.  For the wildlife we have stabilised populations of some critically endangered birds and mammals, and have significantly reduced deforestation in the areas in which we operate. Our forecasts are that if we hit our current targets, each kilogram of rice we sell has a negative 250g carbon impact through prevented deforestation. How do Ibis Rice’s products provide a unique and differentiated option with regards to taste and nutrition? The rice that our farmers grow, phka rumduol, has been voted best rice variety in the world six times at the International Rice Forum. As well as selling rice, we make our own rice cakes  and rice cereal – all from this same amazing rice variety. Our new bean and rice cakes, using the bean inter-crop, now offer a rice cake with a source of protein and high in fibre, made from just two simple ingredients. With the rise of plant-based eating, have you observed increased demand from consumers and food businesses seeking responsibly sourced products with a strong sustainability and ethical background? Customers want to buy good food for a good price, and given the very short supply chain for our products and keeping all production in-house, we are able to get organic rice on supermarket shelves at less cost than conventional, non-organic brands. Of course, as citizens we all want to reduce the native impacts of our shopping, and to make better choices, but we need brands who make those choices simple and not with a significant cost attached. What has been the biggest challenge on Ibis Rice’s journey so far? Scale – making your own products is hard when not at huge volumes, which is why not many companies do, and just have all products contract manufactured. Getting the least damaging packaging is always hard, and getting the attention of retail buyers and getting our products on the shelf in front of the customer takes work. What has been the company’s greatest achievement to date? Engaging Chris Packham as our brand ambassador. Having 100% success rates for Sarus cranes nests in our paddy fields – Sarus cranes are the tallest flying birds in the world, but they nest on the ground right in the middle if the paddy fields. Helping to protect 780,000 hectares of threatened forests. Getting a listing this year with Abel & Cole and exceeding their forecasts for initial sales – every month brings something amazing in this project. Any exciting plans on the horizon? What’s next for Ibis Rice? More farmers, more forests, and extending the business models to other crops and commodities in Cambodia so that we can then start protecting more forests and other engaged species.

US plant-based meal shake brand Ka’Chava has unveiled its first new flavour in three years, strawberry, aiming to blend ‘nostalgic flavour with real nutrition’. The shake is designed to offer a nutritionally complete meal solution in a familiar and ‘craveable’ flavour, reminiscent of childhood favourite strawberry milkshakes. It is crafted with real freeze-dried organic strawberries and a blend of over 85 ‘superfoods,’ nutrients and plant-based ingredients including adaptogens, omega-3s and probiotics. Functional mushrooms, such as reishi and cordyceps, are incorporated in this blend, as well as maca root, chicory root fibre, flax seeds and camu camu berries among other ingredients. Each serving provides 25g of plant-based protein from a blend of yellow pea, organic sacha inchi, brown rice, organic amaranth, organic quinoa, oat milk and coconut milk. It also includes 6g of fibre and 26 vitamins and minerals, designed to support energy, digestion, strength metabolism, cognition, immunity and overall wellness. Strawberry joins the brand’s existing flavour line-up, which includes chocolate, vanilla, chai, coconut acai and matcha. Like all Ka’Chava offerings, the shake is 100% vegan, gluten-free and made without soya, artificial sweeteners or preservatives. Louise Todd, president of Ka’Chava, commented: “We’re thrilled to launch our most requested flavour, strawberry… With strawberry joining our top-selling chocolate and vanilla, we’ve perfected the trio of classic flavours our customers love, offering a truly complete meal to help them feel their best.” The shake is available at select US retailers as well as via Ka’Chava’s webshop and Amazon. It is priced at $69.95 per 930g pack containing 15 servings.

Bunge Global has acquired IFF's soy and lecithin business, a move that is poised to enhance Bunge's product portfolio and strengthen its position in the F&B sector. The agreement involves the purchase of nearly all assets related to IFF's lecithin, soy protein concentrate and crush operations, which generated approximately $240 million in revenue in 2024. Bunge, a leader in agri-business, is strategically expanding its capabilities in the food ingredients space. The acquisition includes operations that employ approximately 250 people globally and is expected to close by the end of 2025, pending regulatory approvals and customary closing conditions. Although financial terms of the deal have not been disclosed, this acquisition aligns with Bunge's recent growth trajectory, including its $8.2 billion merger with Viterra earlier this year. 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. This acquisition is expected to bolster Bunge's existing product lines, particularly in the growing sectors of plant-based proteins and clean label ingredients. Bunge's processing capabilities, particularly in soybeans, rapeseed, canola and sunflower, will allow for the development of new, innovative products that meet the increasing consumer demand for healthier, sustainable food options. With the global plant-based protein market projected to grow significantly, Bunge's enhanced product offerings will likely cater to food manufacturers looking to incorporate high-quality, plant-derived ingredients into their formulations. The integration of IFF's soy protein concentrate and lecithin products will enable Bunge to provide its customers with a broader range of ingredient solutions, enhancing their competitive edge in the food and beverage industry. The acquisition comes at a time when the food and beverage industry is increasingly focused on health and wellness trends, clean label products and sustainable sourcing. As companies navigate these evolving consumer preferences, Bunge's strategic acquisition positions it well to lead in the development of innovative food solutions. As Bunge continues to integrate IFF's assets, industry stakeholders will be watching closely to see how this move impacts product innovation and market dynamics within the food ingredients sector.