Many plant-based products launch well – and then quietly disappear from baskets. In this opinion piece, Elyas Coutts, CEO at Connect Vending, examines the gap between trial and repeat purchase, and why the conditions that drive a strong launch are often entirely different from the ones that build lasting consumer habits. Elyas Coutts Launch numbers in plant-based are flattering, but the data often looks great due to good distribution, a January health kick and promotional prices. Then, three months later, the repeat rates come in, and the picture is very different. Products often get delisted, or ranges get cut. This cycle is familiar to anyone who's been in the category for more than a few years. The honest answer is that most plant-based products are designed to be tried, not to be bought again. Those are genuinely different briefs, and the industry hasn't fully reckoned with that yet. Trial vs repeat purchase A product launching well doesn't mean consumers want it – at least not in the way that matters commercially. Vegan and new listings with promotional support drive initial sales, but none of that is a reliable indicator of what consumers will do on a routine Wednesday shop when there's no nudge, no promotion, nothing pushing them toward it except their own genuine preference. Brands make significant decisions regarding early sales such as production investment, distribution commitments and range extensions. When that velocity is novelty-driven rather than preference-driven, the drop-off that follows can look catastrophic. But often the product hasn't failed, it just was never built to earn a repeat purchase. That's a different problem entirely and an important distinction that often gets missed. The format problem Most plant-based product development happens around an idealised eating occasion. The home cook with time and interest, the considered weekend meal, the consumer who reads the packaging. However, this is no longer how consumers eat: often, they gravitate towards fast, low-effort products or snacks. Workplace and convenience settings are the clearest example of this. High frequency, high volume, convenience is almost the entire decision, so a chilled plant-based product that needs a microwave and smells strong when heated is going to struggle in a shared office kitchen. Not because it's a bad product, but because it was built for a different occasion – and nobody asked whether it would work in this one. The sensory gap that kills repeat purchase Taste and texture are consistently cited as the main reasons people don't come back to plant-based products, but it's worth being specific about what that means in practice, because the gap is rarely as dramatic as that framing suggests. Most products aren't being rejected because they taste bad, plant-based flavour profiles have come a long way. The issue is much smaller than flavour: a slightly grainy texture in the mince product, a burger that holds together in the photograph but not quite so well in the actual bun, or an off-flavour that goes unnoticed on the first bite and starts to become more obvious by the third. Individually, these are small things, but they accumulate in the consumer's memory and the benchmark they're measuring against, consciously or not, is always the conventional product. That comparison is running every single time someone eats. Over-promising in marketing makes this worse: if the brand's promise is that you won't notice the difference and the consumer notices the difference, that gap feels much bigger than it is. A sensory shortfall is one thing, but a broken brand promise is considerably harder to recover from. The premium is sustainable, right up until it is not Plant-based carries a price premium across most categories and that's not going to change quickly. Paying a premium once for something new feels like a considered choice, a bit of an experiment, but paying that same premium every single week starts to feel like an ongoing commitment that needs justification. When the taste isn't quite equal, the convenience is sometimes less and the price is higher, consumers do a quiet calculation. They often don't even realise they're doing it, and a lot of the time they solve it by returning to what they were buying before. Premium positioning isn't the problem – failing to consistently earn it week after week is. The brands losing repeat purchase at the top end are usually those where the gap between price and experience has widened rather than closed over time and consumer tolerance for that isn't unlimited. What live purchasing environments show Looking at buying patterns, particularly in convenience retail and workplace channels, a consistent picture emerges. Products that hold repeat purchases are easy to use, consistent, available where people shop – rather than just where they were launched – and priced in a way that holds up to weekly scrutiny. They fit into how people already eat. Products that plateau quickly were usually optimised for launch visibility. Which works as a short-term strategy, but visibility is not retention. They need different approaches from the start, and treating them as the same design problem is where a lot of the commercial damage happens. It's also worth saying that the consumers driving strong launch numbers aren't always the ones who build the repeat purchase base. Vegan shoppers and category enthusiasts are valuable, but they move fast and try everything. They're not representative of the mainstream buyer whose weekly habits are where sustainable volume lives. Reading early sales as mainstream demand leads to decisions that don't hold up further down the line. The repeat purchase Getting someone to try a product is achievable. The right launch investment, good distribution, a compelling price point. Getting them to make it part of how consumers eat every week is a different challenge. Less exciting to talk about, but considerably more important. Format decisions, channel strategy, pricing and product development – all of it needs to be built around habitual purchase from the start, not retrofitted after a disappointing three months. The question manufacturers need to think about isn't just whether people will try it, it's whether they'll still be buying it in six months – and in which channel, and in what format, that happens. The brands building durable positions in plant-based aren't always the most innovative ones; they're the ones whose products fit most naturally into real eating behaviour.

A Dutch research consortium has secured €1.3m in funding to develop milk proteins for vegan cheese using fungi, in a project aimed at improving the cost and sustainability of animal-free dairy production. The initiative, called FungCows: Fungal Cell Factories for Generation of Cow-Free Products, is exploring how fungi can be engineered to produce caseins, the key milk proteins responsible for cheese structure and functionality. Led by researchers at Leiden University, the project focuses on precision fermentation, a technology that programmes microorganisms such as fungi to produce specific proteins, fats and flavour compounds. While precision fermentation is already being used to create dairy-identical proteins, the consortium says the novelty lies in the fungal strain being used. The fungus, whose identity has not yet been disclosed, has never previously been used to produce casein. Researchers believe it could offer significant commercial advantages because it can grow on grass, providing a lower-cost carbon source than feedstocks required by other microbial hosts. According to project lead Arthur Ram, Professor of Fungal Genetics and Biotechnology at Leiden University, this could improve both production economics and environmental performance. “This cheesemaking method also has a smaller carbon footprint than the method using cow’s milk,” Ram said. He noted that traditional dairy production requires substantial land, water and feed inputs, while cows also generate significant greenhouse gas emissions. Caseins are not naturally produced by the fungus. To overcome this, scientists are inserting specific DNA sequences that enable the organism to synthesise the milk proteins. Significant laboratory work remains before commercialisation, with researchers now focused on refining the genetic engineering and fermentation processes needed to maximise protein output. “We need to further develop the genetic and fermentation techniques for this fungus,” Ram said. The FungCows consortium brings together academic institutions and commercial partners across the Netherlands. Bioscienz is supporting genetic modification of the fungi, while Avans University of Applied Sciences is developing bioinformatics tools to analyse how the fungus responds to producing animal proteins. HAN University of Applied Sciences, through HAN Biocentre, is focused on optimising fermentation conditions, including growth media selection and bioreactor performance to maximise yields. Meanwhile, Biotechnology Fermentation Facility is tasked with scaling the production process for commercial manufacturing. The eventual route to market will be supported by Those Vegan Cowboys, which aims to commercialise cheese products made using the fungi-derived caseins. The grant has been awarded through the Dutch Research Council’s National Growth Fund for Cellular Agriculture and the Dutch Cellular Agriculture Foundation. The programme is designed to accelerate innovation in cultured meat and precision fermentation technologies as Europe expands investment in alternative protein production. Despite the funding boost, consumers will need to wait before tasting cheeses made with the new fungal platform. Ram estimates it will take at least four years before products reach sampling stage, reflecting the technical development still required to optimise yields and scale manufacturing. For the research team, however, the project represents a significant opportunity to apply decades of fungal biotechnology expertise to one of the alternative dairy sector’s most pressing formulation challenges. “Discovering a new host is a huge challenge,” Ram said. “And it’s exciting to work with partners and companies to apply the knowledge we’ve built up over the years to the development of vegan cheese.” Top image: © Arthur Ram

The European plant-based food and drink sector has reached a value of €16.3bn, yet still accounts for just a small fraction of total food sales, highlighting significant untapped growth potential, according to new data presented by Circana at the Plant FWD conference in Amsterdam. Across the EU6 markets, UK, Germany, Italy, Spain, France and the Netherlands, the category grew 5.1% year-on-year between 2024 and 2025. However, it represents only 2.4% of total food and beverage sales, underlining a persistent gap between consumer interest and actual purchasing behaviour. Growth in plant-based is increasingly being driven by integration into daily diets rather than traditional meat or dairy substitution. Nuts and seeds dominate the category, accounting for 45% of total value sales, followed by dairy alternatives at 21% and ready-to-eat meals at 15%. In contrast, meat and seafood alternatives contribute just 4%. This shift signals a move away from imitation-led innovation towards broader, more naturally plant-based consumption patterns. The sector’s expansion is being driven less by vegans and vegetarians and more by mainstream shoppers. While only around 11% of Europeans identify as vegan or vegetarian, the proportion identifying as flexitarian has surged to 31% in 2024, up from 21% a year earlier. This cohort is proving critical in driving volume growth, particularly in dairy alternatives and ready meals, where plant-based products are outperforming their animal-based counterparts despite ongoing price disparities. Growth across Europe remains uneven. Germany and Spain are leading the charge, with value growth of 7.2% and 7.5% respectively. Germany also recorded a 4.2% increase in volume. In contrast, the UK, one of the region’s largest markets at €4.5bn, has stalled, with volumes declining by 0.7%. The disparity points to execution challenges around pricing, product relevance and consumer engagement. As the category matures, consumer expectations are evolving. Shoppers are increasingly seeking products that deliver tangible health and nutritional benefits, including protein content, energy and gut health support. Emerging factors such as the rise of GLP-1 weight-loss medications are also influencing consumption patterns, encouraging smaller, more nutrient-dense meals. However, price remains a significant barrier, with plant-based proteins still carrying a premium versus animal-based equivalents. Speaking at the event, Ananda Roy, SVP Global Thought Leadership and Consumer Goods Advisor Europe at Circana, described the category as being at a “pivotal moment.” “Plant-based food and drinks have reached a critical inflexion point,” Roy said. “The next phase will not be driven by hype or novelty, but by how effectively the industry delivers products that fit into everyday consumer behaviour.” He highlighted a clear shift towards “natural, functional and accessible” products, adding that future winners will be those that can balance taste, nutrition and price while embedding plant-based options into everyday consumption occasions. With flexitarian consumers now at the centre of demand and growth patterns diverging across markets, the European plant-based sector is entering a more competitive and complex phase.

DSM-Firmenich has expanded its plant-based protein portfolio with the launch of next-generation Vertis Textured Vegetable Proteins (TVPs) featuring integrated ModulaSENSE taste modulation technology. Unveiled on 8 April, the new Vertis TVP P55m and P65m variants are pea protein-based ingredients containing 55% and 65% protein, respectively. Designed for plant-based and hybrid meat applications, the products deliver a more neutral flavour profile by incorporating DSM-Firmenich’s ModulaSENSE precision masking technology directly into the extrusion process. The integrated system reduces bitterness alongside characteristic pea, beany, earthy and cereal notes commonly associated with plant proteins. By addressing flavour challenges at source, the company says manufacturers can lower dependence on additional masking systems, simplify recipes and reduce formulation costs. The launch comes as plant-based food developers face increasing pressure to improve sensory appeal while balancing affordability, clean-label demands and sustainability credentials. Taste continues to dominate purchasing decisions in the meat alternatives category, with DSM-Firmenich citing consumer research showing nearly nine in ten shoppers prioritise flavour. Meanwhile, 71% of consumers dissatisfied with current meat alternatives say taste still requires improvement. Manufacturers are also under growing pressure to streamline ingredient decks, manage production costs and substantiate environmental claims as the plant-based category matures. According to DSM-Firmenich, the new Vertis products combine two of its core capabilities: plant protein texturisation and receptor-based flavour modulation. ModulaSENSE technology was developed using receptor-based discovery methods that target unwanted plant-protein flavour compounds at a molecular level. Embedding the masker during extrusion reduces the need for downstream flavour correction or process modifications. Both ingredients are supplied in minced formats suitable for burgers, nuggets, sausages, meatballs and hybrid minced meat products. In addition to high protein content, the company highlights strong hydration and water-binding functionality to support juiciness and structure in finished applications. Their pale yellow colour is also intended to blend naturally into both meat-based and plant-based formulations. The ingredients are made using pea protein free from major allergens and are supported by documented carbon footprint data, allowing manufacturers to incorporate sustainability metrics into clean-label product development strategies. Marco Iacoviello, vice president for DSM-Firmenich’s Plant-Based Platform, said: "The future of plant-based innovation depends on closing the gap between expectation and experience. Consumers are clear: taste comes first, and compromise is no longer acceptable." He added that combining protein texturisation with flavour modulation enables manufacturers to start with “a cleaner, consistent, and more neutral base ingredient” that supports taste, efficiency and scalability as demand evolves. The launch builds on previous applications of ModulaSENSE technology in Vertis CanolaPRO for high-protein beverages and bars, marking a further expansion of the flavour modulation platform across the broader Vertis portfolio.

Switzerland’s highest court has ruled that plant-based products cannot use the term “milk” under any circumstances, marking a significant development for the alternative dairy sector and food labelling regulations. The decision by the Federal Supreme Court came in a case involving Danone and its plant-based brand Alpro, whose oat-based drink is sold in major Swiss retailers, including Migros and Coop. At the centre of the case was packaging carrying the phrase “Shhh… this is not milk,” with stylised branding designed to evoke dairy products. Authorities in Zurich challenged the labelling, arguing that it could mislead consumers, particularly given the product’s white-and-blue carton, commonly associated with cow’s milk. The cantonal laboratory in Zurich, responsible for monitoring food labelling and safety, determined that the presentation risked confusion. A Zurich court upheld this view, concluding that the overall packaging could mislead an average consumer. The Federal Supreme Court has now reinforced that position. In a 4–1 majority ruling, it determined that the term “milk” is legally reserved for animal-derived products and cannot appear on plant-based alternatives, even in a negated form such as “not milk.” Swiss food law requires that plant-based substitutes be labelled in a way that avoids confusion with animal products. This extends beyond dairy to meat analogues, with terms like “salami” or “meatloaf” also restricted for vegan goods. The Federal Food Safety and Veterinary Office has previously advised that even disclaimers or negative phrasing could be misleading. The Supreme Court’s ruling goes further by codifying that interpretation into binding legal precedent. The decision follows an earlier ruling prohibiting the use of “planted chicken” for a plant-based product, signalling a consistent tightening of terminology rules. Unlike regulatory guidance or evolving EU practices, Supreme Court decisions are binding across Switzerland, leaving little room for interpretation at the cantonal level. However, the judgment may sit uneasily with market realities. Plant-based and dairy products are widely merchandised side by side and often used interchangeably by consumers in applications such as coffee and breakfast cereals. A dissenting judge in the case argued that Swiss consumers are unlikely to confuse plant-based drinks with dairy, noting the widespread everyday use of terms like “soy milk” and “almond milk.” The majority, however, prioritised a strict legal definition over common usage. Notably, the ruling was not based on empirical consumer research. Neither the court nor Zurich’s cantonal laboratory conducted studies to determine whether shoppers are genuinely misled by terms such as “oat milk.” A 2024 Swiss study found that consumers overwhelmingly distinguish between plant-based and dairy products, correctly categorising them as separate. For manufacturers, the ruling underscores the need to reassess branding and packaging strategies in Switzerland. Companies marketing plant-based alternatives will likely need to adopt more neutral descriptors such as “oat drink” or “plant-based beverage.”

European sustainability-focused investor Ambienta has acquired a majority stake in Italian plant-based dairy specialist The Bridge for an undisclosed sum. The deal, announced on 31 March 2026, marks the second investment from Ambienta’s Small Cap Fund and underscores rising investor confidence in plant-based food manufacturers positioned around sustainability and clean-label innovation. Founded in 1994 and headquartered in San Pietro Mussolino, Italy, The Bridge produces a range of plant-based drinks, yogurts and related products. The business has built its reputation on clean-label formulations, vertically integrated production, and strong R&D capabilities. With manufacturing fully in-house – from raw material extraction through to UHT processing and packaging – the company has developed flexibility to serve both branded and private-label customers. International markets account for approximately 80% of its revenues, reflecting growing demand for plant-based dairy alternatives beyond its domestic base. The founding Negro Marcigaglia family will retain a stake and remain actively involved in the business, partnering with Ambienta to scale operations. Ambienta’s investment is expected to support The Bridge’s next phase of expansion, both organically and through acquisitions, as the company looks to consolidate its position in a fragmented European market. The investor brings sector expertise and a track record of partnering with founder-led businesses, aiming to scale “environmental champions” that combine commercial growth with measurable sustainability impact. For The Bridge, the partnership is set to accelerate investment in innovation, strengthen organisational capabilities, and expand its international footprint at a time when competition in the plant-based space is intensifying. Top image: © The Bridge

Oatly has introduced a brand-new Strawberry Matcha Latte product in the UK, marking the latest extension of its growing matcha portfolio. The new product reflects shifting consumer preferences toward cold beverages, flavour experimentation and café-inspired drinks that can be easily replicated at home. Oatly’s latest launch builds on the strong performance of its existing matcha offerings, as matcha continues to gain traction beyond speciality cafés and into mainstream retail. The company is targeting both 'matcha-curious' consumers and established enthusiasts with a format designed for convenience and accessibility. Bryan Caroll, UK and Ireland general manager at Oatly, said: "Last year's Oatly Matcha Latte remains one of the category’s best-selling products. Building on this demand, we developed the Strawberry Matcha Latte to expand our Matcha offering, reinforcing accessibility and ease for those looking for plant-based alternatives without the compromise of excellent taste.” Strawberry Matcha Latte is available in a chilled 1L ready-to-drink format, positioned for 'fridge-to-glass' convenience, combining its creamy oat base with fruity strawberry notes, earthy matcha and a hint of vanilla. The product is fully plant-based and dairy-free, aligning with continued demand for vegan and lactose-free options in the RTD category. While designed to be consumed cold, particularly over ice, it can also be used as a base for customised hot or cold beverage recipes. The new SKU is now available in the UK through major grocery retailers, including Sainsbury’s and Ocado, with a recommended retail price starting at £2.25.

Beyond Meat – now rebranding itself as Beyond The Plant Protein Company – has published its full year 2025 financial results, reporting its lowest revenues since going public in 2019. The company’s net revenues for 2025 were $275.5 million, a 15.6% decrease year-over-year. Its gross profit dropped to $7.6 million, or gross margin of 2.8%, compared to gross profit of $41.7 million (gross margin of 12.8%) in the year-ago period. Loss from operations nearly doubled to $332.7 million, compared to $156.1 million in the year-ago period. However, on a more positive note, the company’s debt restructuring initiative delivered a $548.7 million non-cash gain, contributing to its net income of $220 million in 2025. The results come amid a challenging period for the alt-meat maker, which has seen continued losses and sharp sales declines in recent years. During the company’s fourth quarter in 2025, it saw net revenues decrease by 19.7% year-over-year, while 2025 saw its stocks plummet to record lows. Last month, Beyond received a notification from Nasdaq, warning that it faces a delisting risk due to its stocks falling below the minimum $1 per share price for 30 consecutive business days. The company has been given until 31 August to regain compliance and boost its stock prices. Ethan Brown, Beyond’s CEO and president, said its 2025 results reflect not only the ongoing market headwinds in the plant-based meat category, but the financial impact of various restructuring measures Beyond has taken with an aim of boosting performance in the long-term. Brown said that these changes, “while costly,” will “support the company’s path to sustainable operations”. Restructuring efforts undertaken by the company include the suspension of its China operations and reductions of its workforce in several regions including North America and the EU. One of the most notable changes made by the company over the past year is its repositioning, diversifying its portfolio beyond plant-based meat alternatives – a market that has seen slower consumer demand since its peak in the early 2020s, likely due to various factors including consumer awareness of ‘ultra-processed foods’ and a shift toward plant proteins that are perceived as more ‘natural,’ as well as challenges around achieving price parity. The company announced its entry into the beverage category in January this year, unveiling a new line of functional sparkling drinks made with pea protein, fibre and electrolytes. The move generated widespread industry discussion around the future of the brand, with CEO Brown having hinted at an upcoming move into adjacent categories the previous year amid the company’s ongoing turnaround efforts. Commenting on Beyond’s 2025 results, Brown said: “We enter 2026 with reduced leverage and extended debt maturity, and having added liquidity to our balance sheet. We intend to build on these improvements through the continued pursuit of top-line stabilisation and margin expansion”. “Furthermore, we are strategically repositioning our brand to Beyond The Plant Protein Company, allowing us to enter into adjacent categories where we believe our brand, technology and commitment to clean plant-based nutrition can deliver significant value to consumers.”

French food-tech company Standing Ovation has raised $34.2 million (€30 million) in Series B funding to accelerate the commercialisation of its precision-fermented dairy proteins. The round includes $28.5 million (€25 million) in equity led by Bpifrance through its Ecotechnologies 2 fund and Crédit Mutuel Innovation, alongside participation from existing investors such as Bel Group, Astanor, and Seventure Partners. New strategic backing comes from Danone Ventures, marking a deepening alignment with major dairy players. An additional $5.7 million (€5 million) in non-dilutive financing was secured from Bpifrance and a banking syndicate. Founded in 2020 and led by CEO Yvan Chardonnens and co-founder Romain Chayot, Standing Ovation has developed a patented precision fermentation process that converts whey permeate into high-value casein proteins. Casein is a critical dairy ingredient, widely used in cheese, yogurt, ice cream and protein formulations. Traditionally derived from milk, it represents the majority of milk protein content and is central to texture and functionality in dairy products. Standing Ovation claims its process is the first to produce casein at scale via fermentation, while also upcycling low-value dairy side-streams that are typically used for animal feed, fertiliser or biogas. The funding comes amid growing pressure on global protein supply chains. Industry estimates suggest an additional 250 million metric tons of protein will be required by 2050, while climate change and declining livestock numbers may constrain milk production. The participation of Bel Group and Danone underscores growing interest from established dairy players in precision fermentation as a complementary technology rather than a replacement. Bel has partnered with Standing Ovation since 2022, while Danone’s investment signals increasing engagement with fermentation-enabled ingredients as part of its sustainability and innovation strategy. The new capital will primarily support commercialisation in the United States, identified as the company’s lead market. Expansion into Europe and Asia is planned for late 2027. Rather than building its own production facilities, Standing Ovation is pursuing a partnership-led manufacturing model, collaborating with established fermentation players to scale output more efficiently. Standing Ovation’s approach is designed to integrate with existing dairy value chains, offering new revenue streams for producers while supplying food manufacturers with functional, low-impact proteins.

Banza has entered the traditional pasta category with the launch of its new Wheat Protein Pasta, combining semolina wheat with chickpeas to deliver enhanced nutrition without sacrificing taste or texture. The new range marks a significant step for the brand, which built its reputation on chickpea-based, gluten-free products. The latest innovation targets consumers seeking higher protein options while maintaining the familiarity of conventional wheat pasta. The Wheat Protein Pasta range delivers 22g of protein and 7g of fibre per serving and will be available in rotini, penne and elbow formats. Brian Rudolph, CEO and co-founder of Banza, said: “There are millions of consumers who want better nutrition but aren’t willing to compromise on the taste and texture of wheat pasta. This product is designed to meet them where they are.” The company also emphasised that the new wheat-based products are manufactured in a dedicated facility separate from its gluten-free lines, maintaining its commitment to allergen safety and product integrity. The range launches exclusively via TikTok Shop from 1 April, with wider retail distribution planned from May across major US grocery chains including Kroger, Target and Whole Foods Market.

Finnish biotech innovator Enifer has taken a significant step toward expanding its footprint in the United States, submitting a notified GRAS (Generally Recognized as Safe) dossier to the US Food and Drug Administration for its flagship mycoprotein ingredient, Pekilo. The move transitions the ingredient from a 2025 self-affirmed GRAS determination into formal FDA review, positioning the company for deeper engagement with US food and beverage manufacturers. The filing comes at a pivotal moment for the alternative protein sector. After years of rapid innovation, large-scale manufacturers are increasingly prioritising regulatory certainty and supply chain reliability when evaluating new ingredients. This shift reflects broader industry pressures around compliance, reformulation and the need for scalable, cost-effective inputs. Elisa Arte, head of food R&D at Enifer, said: “Eliminating regulatory uncertainty is critical to advancing commercial conversations. FDA-notified GRAS status allows discussions to move beyond technical validation into long-term supply planning. At the same time, scaling production ensures we can meet industrial demand with consistent volumes.” Pekilo is produced via a proprietary fermentation process originally developed in Finland, which converts food and agricultural side streams into a dry, shelf-stable protein and fibre powder. The ingredient contains up to 50% protein and 35% fibre, with a neutral taste and colour profile that enables use across a wide range of applications, from snacks and baked goods to dairy and meat alternatives, including hybrid formulations. Its “drop-in” functionality is particularly attractive for manufacturers seeking to enhance protein and fibre content without compromising sensory characteristics, an ongoing challenge in product reformulation. Simo Ellilä, CEO and co-founder of Enifer, said: “Demand for protein remains strong, but sourcing strategies are evolving. With regulatory review underway and our 2026 production ramp-up approaching, we are aligning capacity and compliance to support structured, long-term supply relationships in the US.” The company is currently scaling production at its commercial facility in Kirkkonummi, Finland, scheduled for completion in 2026. Parallel to its US regulatory efforts, Enifer is pursuing novel food approvals in multiple international markets, including the EU, UK and Singapore. As FDA review progresses through 2026, Enifer is intensifying engagement with US manufacturers across several categories, targeting partners seeking stable, high-protein, high-fibre ingredients that integrate seamlessly into existing production systems.

Daily Crunch Snacks is expanding its better-for-you snacking portfolio with the launch of a new Mediterranean-themed product, targeting growing consumer demand for clean-label, flavour-forward snacks. The women-founded brand has introduced Mediterranean Medley, a sprouted nut and seed mix that blends almonds, cashews and pepitas with balsamic vinegar and herbs, delivering a savoury profile inspired by Mediterranean cuisine. The product is now available through select retail channels and online. At the core of the product is Daily Crunch’s patented soak–sprout–dehydrate process, which transforms raw nuts into a lighter, crunchier alternative to traditional roasted snacks. This technique eliminates the need for excess oil while enhancing texture and digestibility, key attributes increasingly valued by health-conscious consumers. Laurel Orley, co-founder and CEO of Daily Crunch Snacks, said: “Mediterranean Medley brings together savoury herbs, real balsamic, and our signature texture to create a snack that feels both elevated and craveable." With a suggested retail price of $7.99 for a 4 oz pack, Mediterranean Medley sits firmly in the premium snack segment. The launch comes as consumers increasingly seek globally inspired flavours paired with health-forward credentials, particularly within nuts, seeds and functional snack categories.