US agriculture innovation companies NuCicer and Stricks Ag are teaming up to scale a high-protein chickpea variety, aiming to meet growing demand for more nutritious ingredients. NuCicer, an advanced predictive breeding and crop innovation company, will partner with non-GMO speciality pulse provider Stricks Ag to deploy more than 10,000 acres of NuCicer’s high-protein chickpea variety in the 2026 growing season. This marks the first large-scale commercial deployment enabled through the combination of NuCicer’s predictive breeding platform and Stricks Ag’s production ad processing network. Stricks Ag will lead production, primary processing and commercial market development of high-protein chickpea ingredients through its established grower network and modern processing facilities. NuCicer’s chickpea variety is claimed to provide double the protein and less fat than conventional chickpeas, enabling the use of simple and familiar ingredients that can boost nutrition, functionality and flavour across a range of product applications. The initial focus will be on supporting pasta, bakery and snack food brands. Founded in 2019, NuCicer uses predictive breeding and natural diversity to bred for nutrient-density, flavour and improved agronomics. Its chickpea breeding library was developed through a systematic crossbreeding programme, led by co-founder Douglas Cook from the University of California Davis. The library brings together wild chickpea relatives with modern-day commercial variants, expanding natural diversity by 40 times and unlocking key food quality traits. Kathryn Cook, founder and CEO of NuCicer, said: “This strategic partnership represents an exciting and important milestone for NuCicer as we move from innovation to scale”. “By partnering with Stricks Ag, we’re ensuring that these high-protein chickpea varieties can move efficiently from field to food manufacturers – strengthening quality, performance and supply reliability.” Planning for 2026 production begins late spring, with harvest expected in August. Top image: © NuCicer

M2 Ingredients has announced the launch of M2Brew, an ingredient solution engineered for mushroom coffee applications to ensure bioactive compounds survive the brewing process and reach the consumer. According to the company, which is based in California, US, the solution is the only mushroom ingredient of its kind that is specially designed to ensure beneficial compounds are present in the final brew. It is engineered for drip, pod, pour-over and foodservice coffee formats, aiming to help brands deliver functional benefits in authentic brewed coffee without compromising on taste, clarity or performance. M2 Ingredients claims the solution delivers up to 100 times more beneficial compounds into the finished cup compared to other brewed mushroom formats currently available, as bioactive compounds often do not make it through the filter. It aims to accelerate the growing interest in functional mushroom coffee products by responding to untapped demand for efficacy. Consumer research conducted by Glass Research in 2025, based on a survey of over 1,000 US coffee drinkers, revealed that 84% said they were interested in trying mushroom coffee, while only 12% had tried it. Sandra Carter, founder of M2 Ingredients, explained that most mushroom ingredients are not designed for traditional coffee systems – when added to ground coffee, they often do not move efficiently through the filter. This results in only a small, water-soluble fraction of the bioactives ending up in the cup, meaning consumers are not receiving meaningful levels of the beneficial compounds being promoted, she emphasised. “On top of that, full-spectrum mushroom powders historically clogged filters, overflowed pods, and simply were not ready for true commercialisation,” Carter added. “The industry had not solved the balance between performance in the equipment and efficacy in the cup, until now.” Julie Daoust, chief science and technology officer at M2 Ingredients, noted that this is why many popular mushroom coffee products on the market today are instant. “Instant formats bypass the challenges of brewing, but the industry has been looking for a way to truly integrate functional mushrooms into brewed coffee as well,” she said. “We wanted to develop a solution for brewed, mainstream coffee applications, products that can be served at coffee stations, gas stations and foodservice programmes across the country, while also elevating offerings in specialty cafés and at-home brewing.” The solution is made from M2 Ingredients’ patented whole, full-spectrum mushroom ingredients. It is designed to be compatible with all types of brewing equipment for foodservice, pods, traditional coffee pots, pour-over and more, engineered to deliver consistent brewing and benefit performance with no grit, cloudiness or flavour disruption. M2Brew is scalable for speciality roasters, pod manufacturers, hospitality, office coffee and large-scale foodservice operations. The company is debuting its innovation at Natural Products Expo West in Anaheim, California, this week, where attendees can taste brewed coffee made with the solution.

According to a report from Tasnim News Agency in Iran, the country has placed a ban on all exports of food and agricultural products amid rapidly escalating conflict with Israel and the United States. The local agency – which is described by media outlets as a ‘semi-official’ agency associated with the Islamic Revolutionary Guard Corps – said the decision was taken by the government in order to ‘prioritise the provision of basic, sensitive and essential goods needed by the people due to current conditions’. The report follows intensifying tensions across the Middle East since the US and Israel launched attacks on Iran on 28 February 2026, targeting military facilities and killing Iran’s Supreme Leader Ayatollah Ali Khamenei. Iran responded with retaliatory strikes across the Gulf region, with drones and missiles reported to have struck facilities in various countries including the United Arab Emirates, Bahrain, Kuwait, Qatar, Saudi Arabia, Jordan, Oman and Iraq. The Tasnim News report said the bans on agri-food exports will be in place ‘until further notice’. According to the Food and Agriculture Organization of the United Nations (FAO), Iran is a leading exporter of agri-food products worldwide and is one of the top exporters of key commodities including figs, pistachios, dates, aubergines and raisins. The EU received €355 million’s worth of agri-food imports from Iran in 2020, with top products imported including tropical fruit, nuts and spices, and meats. Oil and gas prices have already surged in the wake of the ongoing conflict, with Brent crude oil spiking above $85 a barrel for the first time since 2024. Continued price rises are expected across global markets with knock-on effects across the food and beverage industry, including supply chain disruption due to transport and logistics costs, higher export costs and shortages of major agricultural ingredients.

UK functional mushroom grower Urban Farm-Produce has unveiled Prepared Mane, its first range of ready-to-cook, organic lion’s mane mushroom products targeting the meat alternatives category. The range, which features both chilled and frozen products, positions itself as a whole food-based alternative to many of the ‘ultra-processed’ plant-based meat alternative options, as consumers increasingly seek cleaner labels and natural ingredients. It made its debut on 27 February with the online launch of Smoked and Unsmoked Steaks and a versatile, customisable Mince, all made using certified organic lion’s mane mushrooms grown at the company’s UK facilities. Lion’s mane, a trending functional mushroom associated with health benefits in cognitive function and mental wellbeing, can provide a simple base ingredient for meat-free innovation that benefits from positive consumer perceptions, as well as being free from common allergens soy and wheat. Urban Farm-Produce praises the mushroom for its texture, nutritional potential and ability to absorb flavour, while tapping into consumer demand for ingredient transparency and local sourcing. The product range also aims to respond to a growing need within the foodservice industry, with chefs and operators seeking meat-free solutions that are efficient to use and available in bulk quantities while meeting high standards of quality. Optional rubs and marinades are offered as a cooking aid for added convenience. Elliot Webb, CEO of Urban Farm-Produce, said: “Prepared Mane is our response to a category that’s lost touch with what vegan-friendly should be. Consumers are looking for food that’s simple, clean and recognisable, and right now, too many meat-free products are anything but.” He added: “Growing Lion’s Mane here in the UK allows us to create a meat-free solution that’s local, transparent and genuinely sustainable. Prepared Mane reflects everything we believe food innovation should be: responsible, honest and rooted in real ingredients.”

Bunge has completed its acquisition of International Flavors & Fragrances (IFF)’s soy protein concentrate, lecithin and crush businesses. The agreement was first announced in August last year , aiming to expand Bunge’s product portfolio and capabilities in the food ingredients space. It will build on Bunge’s existing product lines, unlocking new innovation opportunities for the group in the areas of plant-based and clean label proteins. Now acquired as part of the deal are IFF’s Response, Alpha, Procon and Solec brands. Complementing Bunge’s existing protein portfolio, the agri-food business will now benefit from a more diverse range of textured, functional and powdered soy protein concentrates. This will enable development of higher-protein products across bakery, snacks, meats, meat alternatives and more, tapping into the ‘protein boom’ as consumers increasingly seek nutrition-boosted products. The deal also enhances Bunge’s lecithin offerings, which now include liquid, powdered and fractionated lecithins from soy, sunflower and rapeseed. These can be used by manufacturers to optimise the production and texture of innovations across confectionery, bakery and other categories. Bunge is a major player in the agribusiness space, with a global team of over 34,000 employees. The company specialises in grain origination, storage, distribution, oilseed processing and refining, offering a wide range of plant-based oils, fats and proteins. The acquisition – the financial terms of which were not disclosed – aligns with Bunge’s strategic growth plans and operational expertise, including its $8.4 billion merger with grain handler Viterra last year. Brian Douville, vice president of emulsifiers and proteins at Bunge, commented: “We are excited to integrate IFF’s soy protein concentrate, lecithin and crush business and welcome our new colleagues to Bunge”. “This transaction reinforces our commitment to be recognised by food and beverage customers as a partner of choice providing a diverse and reliable range of ingredient solutions to our global customers, supporting supply chain resilience.”

Bunge Global has agreed to acquire 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.

Those Vegan Cowboys, a Belgian start-up specialising in precision fermented dairy, has celebrated record-breaking progress since launching its crowdfunding campaign last week. The company raised €2.5 million in the space of one day, by more than 600 new shareholders, before the campaign had even officially launched. Notably, the start-up raised €1 million within an hour – a new record for Invesdor, the crowdfunding platform hosting the campaign. Overall, the company has raised over €6.7 million so far from over 1,100 new shareholders, with 20 days left until the crowdfunder is due to close on 23 March. Hille van der Kaa, the company’s founder and CEO, described herself as being “genuinely speechless for a moment” at the record-breaking funding milestone. © Those Vegan Cowboys “Because this crowdfunding campaign is about more than raising capital. It shows that we are not only attracting investment, but also building a community of co-owners who feel deeply connected to our mission,” van der Kaa said. “There is a lot at stake: for the climate and for animals. The potential impact of our company is significant. If we succeed, we can help reshape an industry at global scale.” The news follows a successful €6.25 million raised in Those Vegan Cowboys’ first funding round in December 2025, with the start-up continuing to progress toward scale-up and commercialisation of its animal-free casein ingredient. Casein, a protein found in dairy and responsible for many of the nutritional and sensory attributes of cheese, is increasingly being produced via precision fermentation technology. This technology involves training microbes to produce target proteins, such as casein and whey, in bioreactors without the use of animal inputs. The technology has been used in the food and pharmaceutical industries for decades, but its use to create alternative proteins for the plant-based food and beverage industry is more novel – and is gaining significant traction in recent years, with companies promising to have created ‘bioidentical’ ingredients that can make animal-free cheese, yogurts and beverages indistinguishable from their conventional dairy counterparts. © Those Vegan Cowboys French food-tech start-up Verley announced the successful closing of a $38 million Series A funding round last week , supporting the roll-out of its precision fermented beta-lactoglobulin (BLG) – a functional whey protein suitable for use in a range of applications such as protein shots and shakes. Meanwhile, Australian innovator All G closed a $6.6 million convertible note round in December to fuel commercial-scale production of its precision fermented lactoferrin ingredient, targeting the early life and adult nutrition markets. Top image: © Those Vegan Cowboys

Helsinki City Council has approved an initiative to cut the procurement of meat and dairy products by 50% by 2030, replacing meat and milk with plant-based alternatives. The initiative aims to reduce the Finnish capital city’s greenhouse gas emissions and the environmental footprint of its food purchases, promoting a healthy and sustainable food culture. It also proposes that ‘significant’ savings could be achieved by reducing the consumption of animal-based foods. Headed up by Councillor  Mai Kivelä, the initiative passed approvals last week with a majority vote – 57 Councillors voted in favour, and only 23 voted against. It was inspired by the Half Better campaign launched by Greenpeace, encouraging municipalities to implement significant cuts in meat and dairy consumption in order to tackle climate change and protect biodiversity. New plant-based and hybrid options will be introduced across schools, hospitals and other municipal institutions in Helsinki as part of the initiative to cut down and replace meat-based meals. The Council confirmed that emphasis will be placed on ensuring plant-based alternatives, such as milk alternatives, meet the required nutritional standards. Olli Tiainen, climate and energy expert at Greenpeace, said: “Helsinki is setting an example for all of Finland that a change towards food that is better for the climate, health, animals and the local economy is possible”. “The voting result restores faith that informed decision-making is still possible and that better food can also be a unifying factor between parties.”

Ingredion has expanded its range of ingredient solutions with Vitessence Pea 100 HD, a pea protein optimised for cold-pressed snack bars. The new solution aims to ensure softness of cold-pressed bars is maintained throughout shelf life while adding nutritional value to boost consumer appeal. Consumers increasingly seek indulgent textures, balanced taste and smooth mouthfeel in protein snack products. However, formulating bars with plant protein can introduce texture challenges, including increased firmness and gritty mouthfeel, throughout shelf life. Ingredion developed and validated Vitessence Pea 100 HD protein in cold-pressed bar applications to ensure ‘superior texture that drives purchase loyalty’. According to the company, sensory testing of the solution confirmed that Pea 100 HD protein offers a short texture with a clean break, reducing chalky, gritty or powdery mouthfeel and preserving a smooth and creamy texture over time when compared with other protein sources. Beyond cold-pressed bars, the solution also demonstrated strong performance in other bakery and bar-type applications. Testing revealed that the product has a low plant/pulse flavour and no gritty perception, improving the consumer experience and enhancing indulgence. It also supports cleaner labels and helps brands achieve ‘high-protein’ or ‘source of protein’ claims on products. Muserref Karadayi, business manager, healthful solutions EMEA at Ingredion, said: “Our Vitessence Pea 100 HD pea protein reduces the challenges cold-pressed bar manufacturers face and enables them to build product superiority in areas that matter to consumers, especially in the area of texture, which is a significant factor”. “We identified key consumer drivers – taste, texture and sensory appeal – in the sports and nutrition bar space, which guided the development of our new plant protein.”

Aqua Theon has secured a $13 million seed funding round, including $5 million directly invested into its marine plant-based drink brand, OoMee. The company aims to redefine functional beverages through marine plant innovation. OoMee combines a “function-first” approach with satiety support and Seabiotics, making seaweed more approachable for consumers. The brand has already established a presence in over 700 retail locations and maintains a 70% repeat purchase rate online. This milestone reflects growing consumer demand for wellness products built on real ingredients with tangible results. The funding round was supported by investors, partners, and the wider community, underscoring confidence in Aqua Theon’s mission to bring marine nutrition to the mainstream functional beverage market. Top image: © Oomee

Figures released by charity Foodrise have revealed that beef and lamb received an estimated 580 times more common agricultural policy (CAP) subsidies from the European Union than legumes in 2020. The 2020 figures show beef and lamb received €8 billion in CAP subsidies from the EU, compared to just €14 million for legumes such as lentils and beans. Dairy also received an estimated 500 times more CAP payments than nuts and seeds (€16 billion compared to just €29 million). Overall, the EU directed three times more CAP subsidies to the production of high-emitting meat and dairy than to plant-based foods in 2020 – around 77% of total CAP subsidies for farmers (€39 billion out of €51 billion). Foodrise published the breakdown of funding for individual food types by the EU in its CAP at the Crossroads  report, published last week. It showed that meat and dairy production received over ten times more CAP subsidies than fruit and vegetable production, and over 16 times more than cereal production. Animal-derived foods are estimated to cause between 81–86% of the total greenhouse gas emissions released during product lifecycle across the EU food production sector – while only providing an estimated 32% of calories and 64% of protein consumed in the EU. The figures come as EU policymakers are due to soon make decisions on public money given to farmers through its common agricultural policy for 2028–2034. Martin Bowman, senior campaigns manager at Foodrise, said: “CAP is at a crossroads, and EU policymakers have a huge opportunity to switch course and take the action required to support a just transition to healthy sustainable plant-rich diets – which we know have the potential to boost farmer incomes, reduce reliance on imports, mitigate climate change, improve Europeans’ health and restore nature”. He added: “At the very least, plant-based foods deserve a fairer share of CAP subsidies, to compete on an equal footing. In line with the recommendations of the landmark Strategic Dialogue report, EU policymakers should urgently introduce a Plant-Based Action Plan to promote plant-based foods across the supply chain, and an Agri-food Just Transition Fund to support farmers in the transition.” The 2024 Strategic Dialogue on the Future of EU Agriculture resulted in an agreement between EU farming groups, civil society, businesses and academics, acknowledging an EU trend toward plant-based foods and stating that it is “crucial to support this trend”. The European plant-based food and beverage market is projected to grow by over 50% to $83.3 billion by 2030. However, the EU has faced criticism from those advocating for a shift toward plant-forward diets due to its delays in taking action – particularly in light of its potential introduction of a labelling ban that would reserve words like ‘burger’ and ‘sausage’ for meat products, creating barriers for the meat alternatives category.

Beyond Meat has expanded its recently launched range of functional beverages, Beyond Immerse, with the addition of four new flavours. The brand, known for its range of hyper-realistic plant-based meat alternative products, announced its entry into the beverage market in January this year. The sparkling Beyond Immerse drinks are made from pea protein and fibre from tapioca, available in both 10g protein and 20g protein options. They also contain electrolytes for hydration and vitamin C for immune support. Building on the momentum of the initial roll-out, Beyond has today (26 February 2026) announced the addition of Cherry Berry, Strawberry Lemonade, Piña Colada and Cucumber Grapefruit flavours to the line. These join the previously announced Peach Mango, Lemon Lime and Orange Tangerine varieties. © Beyond Meat The new flavours are available for a limited time, exclusively via Beyond Meat’s online Beyond Test Kitchen platform. Ethan Brown, founder and CEO of Beyond Meat, commented on the launch: “Beyond Immerse represents a meaningful next chapter for our brand as we expand beyond centre-of-the-plate protein. We challenged ourselves to redefine the protein drink, designing a beverage that immerses the body not only in protein but more broadly in the remarkable power of plants.” He added: “We can’t wait for consumers to experience the new flavours for themselves.”