A group of industry organisations – including Ripple Foods, Royal FrieslandCampina, Tetra Pak, SPX Flow and HP Hood – has issued guidance for manufacturers and ingredients suppliers, based on new research into managing bacterial spore growth in dairy alternative beverages. The collaboration involves food research organisation Nizo, which has endorsed the new guidance, as well as HAS Green Academy, Wageningen University & Research and 11 industry partners. Named the Plant Protein Contaminants Consortium Project, its aim was to address critical knowledge gaps related to microbial safety and spoilage risks associated with plant-based ingredients used in the production of alt-dairy beverages. Formulating low-acid plant-based beverages that are distributed in a shelf-stable format presents various critical food safety challenges that must be addressed as the market for these products grows, the consortium said in a statement. The new research focused on understanding the occurrence, heat resistance and growth behaviour of microbial contaminants, particularly spore-forming bacteria, in plant-based ingredients such as pea, oat, almond, faba bean and coconut. It highlighted considerable variation in microbial contamination levels between ingredient types and even between samples from the same ingredient source, underscoring the importance of thorough risk assessment and ingredient specifications. The results showed no evidence of previously unknown or unusually resistant microorganisms. However, the consortium warns that some identified species could cause product spoilage or food safety concerns if not adequately controlled through ingredient selection, processing and storage management. Soon to be published in peer-reviewed scientific journals, the research aims to support the development of improved methods for detecting and enumerating spore-forming bacteria in plant-based ingredients, as well as improved understanding of conditions that enable or prevent spore germination and growth in dairy alternatives. The research provides insights into the heat resistance of spores and their ability to survive food processing. Based on the findings, the alliance recommends that plant-based ingredients suppliers take special care to monitor bacterial spores, including highly heat-resistant spores of thermophilic bacteria (HRTS) and Bacillus cereus. This guidance aims to help achieve more streamlined verification of incoming ingredients at the customer level and support companies in making more informed food safety decisions while accelerating product development. Fred van de Velde, chief scientific officer at NIZO, said: “Food safety is a shared responsibility. This project demonstrates the power of collaboration between industry and knowledge institutions. By sharing insights and establishing a common scientific foundation, we can help the sector develop safe, high-quality and sustainable plant-based products while reducing food waste.”

US-based rice producer Riviana Foods has expanded its pulse and whole-grain portfolio with two new gluten-free, clean-label ingredient innovations. Showcased at the IFT FIRST trade event in Chicago from 12-15 July, the ingredient lines comprise a range of instant, pre-cooked flour gels that provide cold-binding functionality and a collection of expandable extruded micro-pellets. They aim to help manufacturers achieve key formulation goals while responding to demand for high-protein, whole-grain products that support gluten-free, non-GMO, clean-label and dairy-free claims. The micro-pellets or ‘pearls’ enable formulation with consistent expansion and texture, providing a uniform surface for consistent puffing and coating while adding nutrition and supporting protein claims. They provide up to 30g of protein and 18g of fibre per 100g, making them well-suited for puffed snacks and nutritional products, including protein bars, cereals, snack mixes and more. The pearls are available in a range of pulse and whole-grain options including OryzaPearl (rice), LensPearl (lentil), CicerPearl (chickpea), MaysPearl (corn), PisumPearl (pea) and AvenaPearl (oat). Meanwhile, Riviana’s new line of ready-to-eat gels provide manufacturers with an additive-free, pregelatinised-flour texturization solution that improves texture and formulation flexibility. They deliver up to 34g of protein and up to 17g of fibre per 100g, helping brands to create nutrient-rich products while simplifying production - because they are ready to use, they can reduce cooking costs and enhance food safety by eliminating the need for an additional cooking step, Riviana said. The gels are available in rice, pea, lentil, fava bean, chickpea and corn varieties. They are suitable for a wide range of food and beverage applications including drinks, sauces, soups, snacks, ready meals, dairy alternatives, pasta, baked goods and more. Riviana is also introducing QuinoaNat quinoa flour, offering up to 14g of protein and 8g of fibre per 100g. The flour can be used to add protein and fibre to baked goods. Terry Stover, Riviana Foods’ vice president of special markets, said: “Today’s consumers are seeking foods that deliver more protein and better align with evolving wellness goals, including the needs of GLP-1 users”. “Riviana’s portfolio of pulse- and whole-grain-based ingredients helps manufacturers create products that combine protein, fibre and functionality, enabling them to meet demand for nutritious, satisfying products without compromising taste, texture or formulation performance.”

Rize, an agri-tech start-up based in Singapore, has raised $31 million in Series B funding to scale its AI-led sustainable rice farming technology across Southeast Asia. Founded in 2023, the company’s mission is to reduce the environmental impact of rice farming through its technology platform. The platform provides farmers with data-driven guidance to support sustainable practices like alternate wetting and drying (AWD), maximum residue limits (MRL) and site-specific nutrient management. Rice is a staple crop across Southeast Asia, but its cultivation is water-intensive and emissions-heavy, producing around 12% of global methane emissions and up to 33% of Southeast Asia’s methane emissions. Rize said it aims to address these challenges by transforming how smallholder farmers grow rice. The funding round will support Rize in deepening field-to-buyer traceability, scaling AWD adoption and MRL compliance and advancing carbon certification. It will also enable the company to reach new ecosystem partners, with ambitions to reach 300,000 hectares and 150,000 farmers by 2030. BNP Paribas Asset Management led the Series B round with $20 million in equity, joined by The Rockerfeller Foundation, alongside renewed participation from Temasek and Breakthrough Energy. A further $11 million in debt financing has been secured with support from UOB, Bank for Investment and Development of Vietnam, and Temasek Foundation. In the two years since Rize’s Series A funding round, the company has reached 17,000 smallholder farmers across more than 50,000 hectares in Vietnam and Indonesia. It has seen the shipping of 1,500 metric tons of low-emission rice to Europe, Canada, Australia and Singapore. Dhruv Sawhney, co-founder and CEO of Rize, said the funding is a “recognition of the foundation Rize has built and a clear signal that we are ready to create a more connected, resilient and sustainable food system for smallholder farmers”.

SuanNutra, a Carbyne Equity Partners company, has agreed to acquire a portfolio of speciality natural ingredients businesses from IFF. The businesses will merge with SuanNutra’s existing operations to create a larger global player in natural ingredients. SuanNutra, based in Madrid, Spain, said the combination delivers directly on its strategy of scaling nutraceutical science into measurable impact and expanding into food-enhancement ingredients. Expected to complete by the end of 2026, the transaction includes botanical extraction capabilities and fermented vitamins and minerals, plant-derived natural colours, antioxidants and flavour solutions. It includes operations that generated revenues of approximately $170 million in 2025. The newly merged group will have around 700 employees, serving more than 1,200 customers in over 60 countries. Its combined manufacturing footprint spans botanical extraction in Spain, Slovenia and Peru, and fermentation in the US. SuanNutra said existing customers will continue to be served without interruption, with the group continuing to invest in commercial capability, R&D and innovation. Anthony Weston, group CEO of SuanNutra, said: “Together we will build, grow and transform this group into a stronger partner for our customers offering manufacturing at source, clinically proven ingredients and a broad natural portfolio across nutraceuticals and food enhancement”. Yoni Glickman, non-executive chairman of SuanNutra, said that clinically supported, branded ingredients are “where this industry is heading,” adding: “The move from artificial colours and preservatives to natural, scientifically substantiated ingredients is reshaping the food and health industries faster than ever.” Erik Fyrwald, CEO of IFF, commented: “These businesses are highly respected, and we are confident they will continue to thrive under the ownership of SuanNutra and Carbyne”. “This transaction is another step in optimising our portfolio and reinforces our focus on our core innovation-led businesses – Taste, Scent and Health & Biosciences – where we see the greatest opportunities to drive long-term profitable growth and create value for our shareholders.” Financial terms of the deal were not disclosed. The transaction is subject to customary closing conditions, including regulatory clearances.

ADM has appointed former Syngenta Group CEO Jeff Rowe as its new executive vice president and chief operating officer (COO), creating the role as part of efforts to strengthen its leadership team and accelerate the company's long-term growth strategy. Rowe will join the global agriculture and food ingredients company on 17 August 2026 and will report directly to chair and CEO Juan Luciano. In his new position, Rowe will oversee ADM's commercial businesses alongside its global manufacturing operations and research and development activities, giving him responsibility for key areas across the company's food, nutrition and agricultural operations. The appointment comes as ADM continues to focus on operational performance, innovation and expanding its portfolio of food, feed and industrial solutions. Rowe joins ADM after nearly a decade at Syngenta Group, where he held several senior leadership positions before being appointed CEO in January 2024. During his tenure, he led initiatives centred on sustainable agriculture and AI-enabled farming technologies designed to improve productivity and deliver tailored solutions for growers. Before joining Syngenta in 2016, Rowe spent more than 20 years at DuPont Pioneer in a range of executive leadership roles covering strategy, international operations, biotechnology and regulatory affairs. Commenting on the appointment, Luciano said: "Jeff has an outstanding reputation in the industry as a proven leader with a strong track record of advancing innovation and operational excellence. I am confident that he will be a wonderful addition to ADM's global family of leaders." He added that Rowe's experience would help the company "capitalise on new opportunities and build on our momentum to drive ADM's long-term growth agenda". Rowe said: "I look forward to partnering with the company's talented team to build on that foundation, advancing ADM's growth strategy, supporting farmers and creating value for customers and shareholders." A fifth-generation farmer, Rowe continues to help manage his family's farm in Illinois, where regenerative agriculture practices are used to improve sustainability, productivity and profitability. Alongside his industry experience, he holds degrees in agricultural economics, law and business, including a Global Executive MBA jointly awarded by New York University's Stern School of Business and the London School of Economics.

Plant-based nutrition brand Aloha has launched a limited-edition strawberry protein bar, made with real strawberries and coconut flakes. The bar joins the brand’s growing line-up of fruity flavours, which includes blueberry, key lime, lemon cashew, raspberry white chocolate and chocolate cherry. Each bar contains 14g of protein, 10g of fibre and 4g of sugar. Aloha, based in the US, said that the launch responds to growing demand for snacks that pair real fruit with protein and fibre, without being high in sugar. Brad Charron, CEO of Aloha, said: “Strawberry is one of the most beloved flavours in the US, but it's also one of the hardest to get right without leaning on artificial flavours and sketchy ingredients. That’s not how we do things here.” The bar is USDA-certified organic and is launching via Amazon and Thrive Market, as well as Aloha’s website, in a small-batch initial run before a potential expansion in 2027.

Laird Superfood, a functional food and beverage brand based in Colorado, US, has announced that its chief financial officer, Anya Hamill, will resign in August 2026. The company, known for its range of functional and minimally processed food and beverage offerings, has now commenced a search process. It said it is considering both internal and external candidates, aiming to identify a permanent new CFO to take over from Hamill, who officially steps down on 31 August. Laird Superfood said it does not expect the leadership transition to affect its previously announced financial guidance or ongoing business operations. The company did not disclose the reason for Hamill’s resignation, but confirmed that there were no disagreements with management or issues regarding financial statements, policies and practices or financial reporting. Jason Vieth, president and CEO of Laird Superfood, said: “We thank Anya for her contributions to Laird Superfood and wish her continued success in her future endeavours”. “We have a strong finance team in place, and we remain focused on executing our strategic priorities and delivering value to our shareholders.” Founded in 2015 by Laird Hamilton, Laird Superfood’s portfolio spans creamers, functional mushroom lattes, prebiotic daily greens, snacks and more. Initially offering a fully plant-based portfolio, the brand has since expanded to offer some products made with dairy ingredients, aiming to cater to a broader audience.

UK plant-based gut health brand Biomel has expanded its portfolio with a new line of Love Your Gut protein drinks. The drinks are designed to support gut health, muscle health and overall wellbeing, with each beverage containing billions of live cultures, 20g of complete plant-based protein and 7g of fibre. They also contain less than 2.5g of sugar per 100ml. In addition to protein and fibre, the formulation contains branched-chain amino acids (BCAAs) including leucine, isoleucine and valine, as well as a blend of 20 vitamins and minerals to support general health. The combination of protein and fibre aims to keep consumers feeling fuller for longer, retaining the brand’s gut health focus while tapping into the rising protein demand. The drinks are available in three flavours – chocolate, vanilla, and matcha, responding to one of the beverage industry’s biggest trends over the past couple of years as interest in the Japanese tea surges. Made in the UK, the range is also free from artificial sweeteners, gluten, lactose and GMOs, allowing it to cater to a range of dietary needs. Steven Hegarty, co-founder of Biomel, said: “Following the strong performance of our existing range, which has firmly established itself as a category leader in 2026, we're expanding Biomel’s portfolio with the launch of our new Protein Drinks”. “By bringing the brand into new occasions and formats, we're making it easier than ever for people to enjoy the benefits of our products throughout the day, while also supporting their broader health and wellbeing.” Biomel has also announced it will expand its operations beyond its London headquarters, establishing a new Innovation & Production Centre facility in Hemel Hempstead, Hertfordshire. The new plant will enable increased production to meet growing demand, and is expected to open in Q4 2026. Biomel’s new Love Your Gut protein drinks are now available at Whole Foods, and will roll out via Ocado later in the summer, with an RRP of £3 per 330ml bottle. The range will expand into further retailers from autumn.

Plant-based food solutions company Alimentos Sanygran has added the assets of the Bio and vegan line of Nutrition & Santé Iberia to its portfolio. The transaction includes the Natursoy brand and the distribution of third-party brands in the specialised Bio retail channel. It also includes a factory located in Castellterçol, Barcelona, and a team of 60 people. This aims to help Sanygran expand its operational capacity and strengthen its capabilities in the production and marketing of plant-based products, across both ingredients and finished goods. Sanygran noted that the acquisition, the financial terms of which were not disclosed, aligns with its strategy of industrial consolidation and positioning across the entire value chain. It forms part of Sanygran’s growth and development roadmap, aiming to respond to rising demand for innovative, healthy and sustainable food solutions. The company, headquartered in Navarra, Spain, offers B2B solutions as an industrial partner for clients across the food manufacturing, retail and foodservice categories.

Oterra has launched two naturally-sourced liquid versions of its Jungle Blue and Arctic Blue natural colours, previously available in powder format only. The solutions give food and beverage producers a choice of formats to achieve natural bright blues, and a palette of greens and purples when blended. They are a further development of two of Oterra’s most recent innovations in creating blue colours from natural source: Jungle Blue is extracted from Colombian Jagua fruit, while Arctic Blue is made from spirulina. Blue was found to be one of 2025’s fastest growing food colours, with Innova data showing that over 10,000 food and beverage products were launched containing a blue colour last year, up from around 6,000 in 2021. ColorFruit Blue 901 WS Jungle Blue aims to fill a key gap in naturally sourced blues: many natural blues struggle with low pH, heat, regulatory limits or high cost. Jungle Blue is designed to provide a stable, reliable alternative that can blend to create vivid jewel-tone purples and greens. FruitMax Blue 1512 WS Arctic Blue is made from spirulina from Iceland, using an indoor, tech-led cultivation process that creates a vivid, natural blue colour with a low carbon footprint. Phil Cook, head of strategic marketing at Oterra, said: “Liquids have many properties that make them a powerful addition to applications in food and beverage. They disperse immediately to create a uniform colour without the need for pre-mixing. They are also easier to handle as they are pumpable and don’t create dust when processing.” He added: “Traditionally, much of the blue that we see in food and beverages has come from artificial sources. The regulatory and consumer landscape is changing and the demand for naturally derived blues is increasing. To meet this demand, having multiple blues in different formats is important for manufacturers.”

ADM has partnered with precision-fermented egg protein producer The Every Company, responding to surging global demand for protein-fortified food and beverage products. The collaboration will see commercial-scale production of Every’s OvoPro Egg White Protein ingredient begin at ADM’s manufacturing facility in Clinton, Iowa, US. It will bring together ADM’s precision fermentation capabilities and Every’s expertise in creating functional, animal-free proteins using the company’s patented technology platform. OvoPro is a complete protein ingredient with a PDCAAS score of 1.0, performing across food and beverage applications as both a protein source and a functional ingredient solution. In addition to catering to demand for clean-label and high-protein product formulations, it can provide binding, gelling, foaming and whipping functions. This dual functionality enables OvoPro to offer structural integrity while increasing protein content. The ingredient also contains no fat or cholesterol, and is formulated to offer a neutral taste without the unwanted off-notes often associated with alternative protein ingredients. While eggs will always be “critically important” in diets around the world, said ADM’s Kris Lutt, innovative new ingredient solutions to expand the supply of high-quality protein will be essential to meet growing demand for diverse options that meet different consumers’ dietary needs. “Through this agreement with Every, we're strengthening the global protein supply chain while demonstrating how ADM's industry-leading precision fermentation capabilities can complement existing production, expand supply and help customers innovate,” Lutt said. “We look forward to working with Every and other partners as we continue investing in Clinton, advancing our precision fermentation capabilities and supporting innovation and value creation across the entire food supply, from farm to store shelf.” Arturo Elizondo, founder and CEO of Every, commented: “The global surge in demand for protein fortification across almost all major food segments – especially in the US – requires incredible scale and reliability. Our partnership with ADM enables both.” “For food formulators seeking to expand and strengthen their supply chains, OvoPro provides a reliable, price-stable protein that delivers functional performance and protein content – helping provide manufacturers with confidence in product quality, supply security and cost stability.” Top image: © The Every Company

UK oat milk delivery company Oato has responded to the rising popularity of matcha by adding an Oat Matcha Latte product to its portfolio for a limited time. The product offers a fresh take on the matcha trend, which has been gaining traction in the plant-based category and beyond over the past couple of years. This fresh nature enables the product to meet demand for minimally processed options and offers a ‘cleaner taste,’ the Lancashire-based company said. From July, the product will be available exclusively via the Modern Milkman delivery service, priced at £2.50 per bottle. Carl Hopwood, founder of Oato, said: “We are so excited about this latest launch, not least because it offers an exciting addition to the range, but also because it is the very essence of what Oato is: creamy, fresh, delicious and of course British made”. Oato has reported strong sales growth (a 34% increase year-on-year) and is now widely available through listings with Sainsbury’s, Tesco, Waitrose and Ocado as well as through British milk rounds. The company, founded in 2019, manufactures its drinks in the UK using 100% British oats, with its bottling site in Lancashire powered by solar energy to further reduce carbon footprint.