Ozzi, a new wellness brand based in the US, has introduced its first product: a natural drink designed to provide an alternative to GLP-1 medications, formulated to support evening appetite control and reduce stress-related snacking. The plant-based formula contains 500mg of konjac root, 8g of allulose, African mango extract, Chromax chromium picolinate, and l-lysine butyrate ingredient BioMend. It is available in a stick format, enabling consumers to simply dissolve the powder mixture into water. These ingredients are blended into a functional beverage designed for consumption around 8pm. The product is caffeine-free, making it suitable for night-time use without disrupting sleep. Three flavours are available as part of the product line: watermelon, lychee and grape. The allulose has been included to boost GLP-1 production and helps to sweeten the beverage without sugar, while mango extract is thought to support metabolism and curb appetite. Chromax also supports metabolism while aiding blood sugar balance and protecting muscle tissue, and BioMend can support GLP-1 release and enhance fullness signals. Konjac root also promotes fullness – the natural fibre expands in the stomach and can absorb up to 50 times its weight in water. Founder Brandon Kuipers said the idea originated from his own personal experiences with evening stress eating: “I wanted something that would help me pause before reaching for snacks at night, something I could rely on without going the pharmaceutical route”. After experimenting with natural ingredients and receiving feedback from early testers, the formula was finalised and moved into small-batch production. According to Ozzi, customer testing played a key role in validating the product’s appeal. The company hopes to address the unmet needs of busy professionals who experience cravings tied to long working days and high stress levels. The drink aims to promote habit-building by targeting appetite control after hours, without the need for stimulants or prescription medication. It is now available via Ozzi’s website to US consumers, with all purchases including guidance for use as part of a broader evening routine.

US-based hummus brand Little Sesame has successfully closed an $8.5m Series A funding round, led by InvestEco Capital. Founded in New York in 2016 by Nick Wiseman and Ronen Tenne, Little Sesame’s range of organic fresh hummus products are available in nearly 3,000 stores across the US including Sprouts, Whole Foods Market and Erewhon. The brand said it will use the Series A financing to significantly expand its manufacturing capabilities, product development and talent acquisition. In addition to InvestEco, the round saw participation from Watchfire Ventures, Santatera Capital, Beliade Consumer Partners and other CPG investors. With the funds, Little Sesame plans to open a new 23,000-square-foot manufacturing site by the end of 2025. This will include a test kitchen for product innovation and in-house high-pressure processing capabilities. The new facility will increase production capabilities by 400%, enabling Little Sesame to produce up to 400,000lbs of hummus each week. The added capacity will also help scale partnerships with regenerative chickpea farmers, supporting the company’s goal of transitioning 10,000 acres to regenerative management by 2027. Additionally, Little Sesame’s investment in product innovation will support the development of new healthy snacking options, including an expansion of its Hummus for Kids line. Nick Wiseman, CEO and co-founder of Little Sesame, said: “always believed in the power of hummus to connect people and bring joy to everyday eating. With this investment, we’ll be able to amplify that mission through expanded innovation, team growth, and a new world-class facility that brings our culinary vision to life at scale.” Little Sesame has seen year-over-year growth surpassing 100%, contributing 46% of category growth at Whole Foods Market and expanding into over 1,000 new retail stores in 2024.

Steakholder Foods, an innovator in alternative protein production and 3D-printing technologies, has announced the commercial roll-out of its first plant-based fish products, including white fish kebabs and salmon patties, now available at select vegan speciality stores across Israel. These products are marketed under the brand name Green Future (Atid Yarok) and are produced in partnership with Bondor Foods. The introduction of these items follows an earlier pilot phase and marks a significant milestone for Steakholder Foods as it transitions from product development to commercial sales. According to Steakholder CEO Arik Kaufman, this launch exemplifies the capability of their business-to-business partners to deliver innovative seafood alternatives to consumers, leveraging the company’s proprietary premixes. This rollout is part of a broader strategy initiated with a purchase order announced in September 2024, which represents Steakholder’s first complete product-cycle revenue stream – from the supply of premixes to retail sales. The company specialises in developing high-quality, 3D-printed food products that mimic the textures and flavours of traditional seafood, offering manufacturers a sustainable alternative to conventional meat and seafood production. Steakholder Foods was founded in 2019 and has quickly positioned itself as a leader in the alternative protein sector, focusing on creating products that meet consumer demands for taste, texture and sustainability. The company is also exploring advancements in cultivated cell technology, which could further enhance its product offerings in the future. Bondor Foods, the manufacturing partner for these new products, provides a range of ready-to-eat vegan and vegetarian options primarily to the institutional market, including hotels and restaurants. The collaboration is expected to expand the availability of plant-based seafood alternatives in various retail and food service channels.

US milk alternative brand Malk Organics has expanded its shelf-stable line-up with the launch of a new Vanilla Almond SKU. Aligning with the same clean label and organic focus as the rest of the brand’s products, the new Vanilla Almond drink contains just four ingredients – filtered water, organic almonds, pure organic vanilla extract made from vanilla beans, and Himalayan pink salt. It joins existing options in the Malk Organics shelf-stable range, such as Unsweetened Almond and Original Oat. The product is available now at Whole Foods Market and via Amazon in six-packs. The launch follows the addition of Unsweetened Organic Coconut and Unsweetened Organic Soy to the brand’s portfolio earlier this year.

An independent consumer acceptance study commissioned by NoPalm Ingredients has found that yeast oil is significantly more liked than palm oil as an ingredient in Germany and France. NoPalm Ingredients, founded in 2021 and headquartered in the Netherlands, produces sustainable oils and fats from fermentation using upcycled agri-food side streams. The consumer acceptance study involved 1,350 respondents across Germany, France and the Netherlands. It assessed how yeast oil as an alternative ingredient influences consumer acceptance, specifically in terms of product appeal, purchase intent and ingredient list liking. The study found that consumers viewed yeast oil as ‘both healthier and more environmentally friendly’ than palm oil, meeting the action standard for product appeal and purchase intent when used as a fat alternative in margarine. Julie Cortal, head of business development at NoPalm Ingredients, said: “This is an important milestone for both NoPalm Ingredients and the alternative fats industry”. “For the first time, we have robust, independent data showing that brands can switch to yeast oil without losing consumer acceptance or purchase intent. That unlocks a critical path to market entry and scalable adoption for an entirely new category of sustainable oils.” Margarine was chosen as the test product due to its high oil content and daily household use, making it a high-exposure application and strong indicator for broader market applicability, NoPalm Ingredients noted. The study also provided insights to support regulatory frameworks, particularly around product labelling. When shown back-of-pack, all yeast labelling options met the action standard, performing at least on par with the current label for product appeal and purchase intention with 95% level of confidence. In both Germany and France, labelling options that included the word ‘yeast’ outperformed those that did not, making them the preferred choice among consumers. The phrase ‘oil of yeast origin’ provided to be clearer or more accessible than technical or abstract alternatives, such as labels referencing specific yeast strains. Leoniek Robroch, regulatory affairs manager at NoPalm Ingredients, said: "Clear consumer labelling is not only a commercial advantage, but also a regulatory requirement. Our data shows that ‘yeast oil’ is both well-understood and accepted by consumers. It has potential to be recognised as a customary name under EU regulations, an important step toward compliant and scalable market access.” While overall consumer awareness of yeast oil remains limited (10-20% across all countries surveyed), this was not found to negatively impact acceptance. When the benefits of yeast oil were communicated at the end of the survey, liking as a palm oil replacement increased significantly. NoPalm Ingredients highlighted the study’s opportunity to provide early-stage validation to food brands reformulating towards more sustainable fats, offering a de-risked pathway and clear guidance on labelling strategies across key European markets.

UK plant-based recipe kit company Grubby has partnered with meat alternatives specialist This as part of its new Plant Points menu. The menu features a range of dishes that celebrate plant diversity, packing in up to 15.25 ‘plant points’ each. The aim is to enable consumers to hit the ‘gut health gold standard’ of 30 different plant types per week, supporting a healthy and diverse microbiome. Dishes feature ‘superfood’ ingredients such as miso, cavolo nero, chickpeas, fermented pastes and seeds. Each recipe is rich in natural sources of protein, fibre and healthy fats. Among the range includes This’ recently launched Super Superfood block, featured in Grubby’s Superfood Barbacoa Bowl recipe. The Super Superfood block is made from a blend of shiitake mushrooms, fava beans and seed varieties, high in prebiotic fibre and iron as well as protein. The Barbacoa Bowl recipe offers 15.25 plant points. Martin Holden-White, founder of Grubby, said: “The science around plant points is undeniable, and our customers are already smashing their weekly targets, but our new Plant Points range takes the power of plants to another level: flavour-first, gut-friendly and genuinely exciting to cook and eat”. He added: “We’re especially proud to be the first recipe kit to bring This Super Superfood into UK homes. These aren’t just on-trend ingredients –  they’re part of a smarter, more sustainable way to eat and we’re excited to share them with our customers.” Other recipes launched as part of the new Plant Points menu include Beetroot Hummus Bowl with Roasted Chickpeas, Orange & Rocket; Teriyaki Aubergine Donburi Bowl; Seed-Crusted Tofu, Orange & Green Bean Noodle Salad; Sticky Mushroom & Miso-Peanut Butter Noodles and more.

A new report published by ADM explores the trends shaping alternative protein innovation, revealing surging demand for greater protein intake and expanded formats with emphasis on ‘wholesome’ ingredients. The report describes a ‘sense of urgency’ that manufacturers currently face with regards to meeting demand for increased protein content, varied sources, nutritional value and pleasing sensory experiences – all at an accessible price. Among the consumer groups engaging with the alternative protein category, it identifies three sub-groups: flexitarians, vegetarians and vegans, and ‘carefree’. Globally, 46% of consumers identify as flexitarians – consumers actively trying to eat more plant-based products or eat less animal protein. This is led by Germany, South Korea, and a tie between the US and Brazil, the research found. Health remains the primary motivation for these consumers’ diets. Vegetarians, who do not eat meat but still consume certain animal products like eggs or cheese, make up roughly 4% of consumers across regions, while 1% identify as vegans – those who consume no animal products. ‘Carefree’ consumers – those who eat both plant-based and animal-based foods and beverages, and do not intentionally seek out or avoid either one – are still the largest consumer group across global populations at 49%. Legacy and novel sources ADM identified soya as a ‘stand-out legacy ingredient with staying power’ in its report, noting that 83% of ‘plant-forward’ consumers agree soya protein as a good source for building and maintaining muscle. 81% agreed it to be a good option for reducing fat intake, and 79% associate it with a healthy/active lifestyle. Chickpea, meanwhile, ranks in the top three for global plant-forward consumer awareness. ADM noted that there is substantial opportunity to incorporate chickpea protein into more convenient formats like ready meals, snacks and foodservice offerings thanks to its ‘wholesome’ status and popularity with consumers as an ingredient in home cooking. This is also true for other ‘wholesome’ ingredients like grains, seeds and beans. Lentils were found to have an ‘awareness-to-consumption’ gap of 20%, but are associated with being very healthy and nutritious, as well as ‘clean,’ natural and tasty, ADM highlighted. They align with flexitarians’ top motivators and are ideally suited to convenient ready meal and snacking occasions. Their positive associations lend well to being listed as a featured ingredient on product packaging. Fermentation The company reported that fermentation-based proteins are the imminent ‘what’s next’ technology, benefitting from increased consumer interest and acceptance for use in products such as meat and seafood alternatives, dairy alternatives and specialised nutrition formulations. Plant-based consumers were found to be most interested in trying plant-based products with novel ingredients across categories, followed now equally by hybrid/blended sources and fermentation-derived sources. Millennials were found to be the most interested in trying F&B products with fermentation-derived proteins at 72%, with Gen Z consumers close behind at 68%. While ADM expects greater innovation opportunities in this space, it acknowledges that legacy proteins and hybrids/blends will remain crucial to bridging the gap between various protein sources due to their familiarity. More protein for every consumer Nearly 80% of consumers believe eating more plant-based proteins will help them age better, ADM’s report states. This pursuit for more protein applies to all generations and consumer groups. Globally, 20% of ‘carefree’ consumers said that they don’t care where the protein in a product is from, as long as it provides protein. This opens opportunities for new product development in the high-protein space, whether fully plant-based or a blend of sources. ADM observed whitespace for expanded and convenient formats. The report highlights the rapid growth of GLP-1 receptor agonists for weight management, which is influencing the adoption of plant-based foods – 77% of global consumers said they believe plant-based proteins make it easier to lose weight. In the US, 64% of consumers engaging with these medications said they pay more attention to a product’s protein content, and 44% are intentionally increasing their intake of plant-based proteins. Additionally, 49% of GLP-1 users are looking to increase their intake of fibre, another essential macronutrient (one only found in plants) seeing increased demand alongside protein. New plant-based foods and beverages that target portion control, as well as incorporating high protein and dietary fibre, are poised for success, ADM noted. This offers manufacturers an opportunity to evolve their positioning and address trending consumer needs. Regardless of GLP-1 drug use, ‘manage or lose weight’ was found to be among the top motivators globally for trying plant-based snacks, sports nutrition and ready meals/meal kits. Improved taste and texture is identified as a key motivator for plant-forward consumers, particularly across baked foods, ready meals, meal kits and sports nutrition products. While the sensory experience is always a critical consideration for consumer trial and adoption across the alt-protein category, this is particularly true for carefree consumers, who put taste over nutrition, the report states. Consumers also want to see more food safety certifications along with enhanced functional benefits and sourcing transparency. Formats consumers said they were interested in trying, but have not tried yet, included tacos, burritos and empanadas; shredded/pulled meat; and drumsticks/wings in the meat alternatives category. In alt-dairy, they are interested in alternatives to sour cream, whipped cream and pudding. Hybrid innovation ADM describes a ‘new era’ for novel innovation around hybrids and blends – the combination of plant proteins with other sources, whether animal-derived or the result of technologies like precision fermentation. Bringing together multiple protein sources with the inclusion of legacy proteins can provide benefits for flexitarian and carefree consumers while not requiring them to significantly change their diet to something unfamiliar. These blends can meet rising consumer demand for protein and ingredient diversity, higher protein content, elevated taste and texture, sustainability concerns and affordability, ADM said. Among generation of consumers, Millennials showed most interest in trying blended or hybrid products (75%), followed by Gen Z (72%), Gen X (66%) and Baby Boomers (53%). In some markets, shifting to meat products that have been ‘extended’ with plant proteins can increase their volume and support cost-conscious consumers, the report states. Brazil is leading awareness of ‘meat extensions,’ with 35% of plant-forward consumers in the country stating that they have tried these products. One in four global plant-forward consumers, meanwhile, had never heard of them and only 16% claimed to currently consume them. With these trends continuing to shape alt-protein innovation, ADM observed that manufacturers can benefit from embracing new technologies and leaning into legacy plant-based proteins as well as novel sources, to support the category’s future and tap into rising demand for more variety within the space.

UK plant-based nutrition brand Bol has added a new blueberry flavour to its Power Shake range, a line of nutritionally complete, high-protein meal shakes. While blueberry is already a popular flavour in the yogurt category, Bol claims to be the UK’s first brand to introduce it to the protein drink and nutritionally complete meal category. The new blueberry shake joins Bol’s current line-up of chocolate, salted caramel and vanilla Power Shakes. It is made with real blueberry juice, combined with oats and vanilla to deliver an indulgent, blueberry muffin-inspired taste. Like the existing shakes in the range, it provides 25g of protein, 5g of fibre, naturally low sugar and 26 vitamins and minerals per bottle. The shake is designed to offer the complete nutritional profile needed from a meal, tapping into the on-the-go breakfast trend as busy consumers seek convenient products. The shake has a Nutri-score of A and focuses on a whole food-based recipe, featuring natural plant ingredients like almonds and dates. It is free from gums, emulsifiers and sweeteners, responding to shifting consumer preferences for recognisable ingredients amid growing concern around ultra-processed foods. Demand for high-protein and high-fibre offerings is also on the rise, with Vyper’s April 2025 research showing that over 42% of British consumers want to increase their intake of these nutrients. Additionally, the nutritionally complete meal category is projected to grow at a CAGR of 7.53% from 2025-2033. Elle Picton, brand manager at Bol, said: “For today’s shoppers, dependable nutrition is non-negotiable – but taste is where you win. This Blueberry recipe brings the best of both: unbeatable nutrition, nothing-to-hide ingredients, and a fruity and deliciously indulgent ‘freshly baked’ taste.” The Blueberry Power Shake is now available online and via Amazon, followed by Tesco stores on 16 June.

DSM-Firmenich has launched a new line of ModulaSense maskers aimed at improving the sensory profiles of its Vertis CanolaPro rapeseed protein isolate. This novel product range is specifically designed for ready-to-mix (RTM) beverages and protein bars, addressing the common flavour challenges associated with plant-based proteins. Developed using advanced receptor-based technology, the ModulaSense maskers effectively target and neutralise undesirable taste components such as bitterness, astringency and licorice-like notes that are often present in plant protein formulations. This advancement allows manufacturers to incorporate higher levels of Vertis CanolaPro into their products without compromising taste, meeting the growing demand for flavourful, high-protein options. The shift towards plant-based diets is gaining momentum, particularly in North America and Europe, where consumers increasingly seek nutritious options that do not sacrifice flavour. Vertis Canolaro is a complete and highly digestible protein source, containing all nine essential amino acids and boasting a protein digestibility-corrected amino acid score of one. This makes it a valuable ingredient for manufacturers looking to enhance the nutritional profile of their offerings. However, the sensory characteristics of plant proteins often pose formulation challenges. The introduction of ModulaSense maskers is intended to mitigate these issues, enabling food and beverage companies to create more appealing products that align with current market trends. The maskers intercept unwanted flavours at a molecular level, allowing for greater flexibility in ingredient usage. By enhancing the taste profile of RTM drinks and protein bars, DSM-Firmenich aims to support the industry’s transition towards sustainable protein sources. Alejandra Camacho, vice president and global innovation leader for dairy taste and plant-based at DSM-Firmenich, said: “There is a critical need in the plant protein space for better nutrition without compromise on taste. Our deep molecular understanding of protein interactions, combined with precise masking technologies, facilitates this transition.” The new ModulaSense maskers will be available in North America starting this month (July 2025), with a European launch planned for September 2025. Initially developed for RTM drinks and protein bars, there are plans to expand the application of these maskers to other product categories in the future.

Protein Industries Canada has announced a new pilot project focused on meeting rising sustainable protein demand through the development of new pea protein ingredients and finished food products. The initiative will be launched in partnership with global agricultural goods merchant and processor Louis Dreyfus Company (LDC) and Seven Oaks Hospital Chronic Disease Innovation Centre (CDIC). A total of CAD 48.7 million (approx. $35.6m) has been committed to work within the project. Through the partnership, LDC and CDIC will combine their expertise to bring new ingredients and food products to market in Canada. With a focus on taste and nutrition, the new products could help provide a wider selection of healthy protein options for Canadian families, particularly seniors looking to manage muscle loss and sarcopenia. The ingredient’s use in other food and feed products will also help strengthen Canada’s domestic food supply chain, while increasing market access potential for Canadian pea crops. LDC has developed a pea protein isolate that will be produced in its new facility, currently under construction in Yorkton, Saskatchewan, Canada. The site is expected to be operational by the end of 2025. It will create new jobs throughout the sector and increase investment into rural Saskatchewan, strengthening the local economy and generating new market opportunities for Canadian farmers. The new protein isolate will be tested in a range of food products developed by CDIC, with a focus on the ingredient’s sensory properties and potential health benefits. The partners will work together to ensure the ingredient helps make CDIC’s finished products more digestible for an ageing population. Robert Hunter, CEO of Protein Industries Canada, said: “Canada has the opportunity to lead the global market in value-added agri-food. This investment, with its focus on turning our high-protein pea crops into ingredients and food products with the nutrition and health benefits Canadians are looking for, is the latest example of how we can leverage our sector’s potential to reach our CAD 25 billion opportunity.”

Cambodian rice brand Ibis Rice has launched a new innovation: bean and rice cakes, providing a natural source of protein and fibre in a convenient snacking format. The new organic bean and rice cakes taps into the growing trend for protein-boosted foods as consumers seek to add functionality to their snacks. The snacks are launching in plain and Kep sea salt varieties. Ibis Rice also supports soil regeneration and deforestation prevention. The rice is traditionally grown and planted once a year with the seasonal flooding from the monsoons. Working with farmers on soil improvement, Ibis Rice has established inter-cropping practices with red black-eye beans. The beans naturally fertilise the soil, improving yields and nourishing soils to support wildlife and help safeguard forests. With one rice crop a year and two bean harvests before and after the rice season, Ibis Rice farmers get paid three times a year instead of once, the company said in a statement. This income diversification is a key part of building climate resilience and future sustainability into their livelihoods. Nicholas Spencer, CEO at Ibis Rice Conservation Co, said: “Of course, a new product launch is always exciting, but this one is particularly noteworthy for us as a business”. “Not only do the bean and rice cakes taste delicious, they are the absolute embodiment of what Ibis Rice stands for – good for farmers, wildlife, the planet and our customers.” Ibis buys directly from farmers, then packages and processes its own foods, keeping the added value in Cambodia before selling directly to its UK distributor. The new Ibis rice and bean cakes are launching at selected independent retailers in the UK this month.

A new report, led by the Eating Better alliance and its supporting organisations, calls on the UK government to make reporting of plant-based protein sales mandatory for retail businesses amid new requirements for them to disclose healthy food sales. The report highlights how a mandated approach, rather than a voluntary one, ensures a level playing field across industry and ensures standardisation of metrics and the reporting process. Amid the UK government’s recently announced Healthy Food Standard for retailers is the mandatory requirement for all retail businesses to report on the sales of healthy foods, with targets to boost sales of such foods in line with aims to promote healthier food choices and tackle obesity in the country. The named organisations behind the report, which include Wildlife and Countryside Link, Sustain, Clear and Obesity Health Alliance alongside Eating Better, are representing over 200 supporting organisations calling for an expansion to the government’s initiative. The report states: “We support the government’s commitment to implementing mandatory reporting as soon as possible with retailers and manufacturers over a certain size. We urge the quick expansion into foodservice (out of home) too.” The organisations call for the mandatory reporting to include the split between plant and animal protein, fruit and vegetable sales, and climate emissions. They highlight that overconsumption of animal-based foods is associated with the highest diet-related environmental impacts, therefore a transition to diversify and rebalance consumption of foods from these groups is core to a healthy and sustainable diet shift as well as reduction of scope 3 emissions and improved animal welfare. Catherine Chong, ESG advisor and engagement lead at the Clear Consortium, said: “While mandatory reporting on healthy food sales is a critical first step, it must rapidly evolve to include key socioecological criteria to drive the much-needed transformational changes and innovations across supply chains”.