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.”

A new snacking brand, Morish, has entered the UK market with a range of roasted seaweed products in five flavour varieties. The new brand, based in London, aims to deliver ‘bold, purpose-led snacks made with clean ingredients and big flavour’. Its Crispy Seaweed Snacks bring deep umami flavour in a convenient snack format, providing a rich source of fibre, iodine, vitamin B12 and protein. They are designed to support sustained energy, fullness and everyday nutritional balance. The five flavours launching are extra virgin olive oil, avocado oil, sesame oil, sea salt, and shiitake. They are certified organic, gluten-free and vegan, developed to provide a wholesome alternative to carb-dense, ultra-processed snacks. The seaweed sheets are harvested from South Korean waters and lightly roasted, lightly seasoned with no artificial additives. Seaweed grows without land, fresh water or fertiliser use. It also absorbs carbon from the ocean and supports marine biodiversity. Through sustainably cultivating seaweed and pairing it with unrefined oils, Morish said it aims to offer a product that is good for both consumers and the planet. Though the seaweed snacks are vegan, it is not a fully plant-based brand. Morish has also introduced two meat snack products – Chicharrónes, and Air-Dried Steak snacks. The Crispy Seaweed range is now available online and via Morish’s selected distribution partners. Top image: © Morish

US plant-based functional beverage brand Cure Hydration has added a new Peach Mango flavour to its electrolyte drink line-up. The tropical-forward offering underscores the brand’s continued investment in flavour innovation as demand grows for clean label hydration products. Peach Mango’s flavour profile pairs ‘juicy peach’ notes finished with ‘smooth mango’. Like the other flavours in the brand’s line-up, it is made with coconut water powder, pink Himalayan salt, lemon juice powder and organic natural flavours. The drink is naturally sweetened with stevia and monk fruit, and contains no added sugar or artificial ingredients. It is available in single-serve powdered stick format, as well as in larger, multi-serve packs. Cure Hydration's range is available at major retailers including Albertsons, Kroger and Whole Foods Market as well as online and via Amazon.

French ingredient company Verley has raised $38 million in an oversubscribed Series A round to expand production of precision-fermented whey proteins and enter the US market, just four years after its founding. The round was led by Alven, with new investors Blast and Bpifrance participating through the French Tech Seed fund under the France 2030 programme. Existing investors Sofinnova Partners, Sparkfood, Captech and Founders Future also joined the round. Verley will also receive additional non-dilutive support from Bpifrance. The funding comes amid growing global demand for protein ingredients. The protein market reached $31.8 billion in 2025 and continues to expand, driven by population growth, changing dietary habits and rising use of GLP-1 weight-loss treatments, which are increasing the need for high-quality, digestible protein. Conventional whey production faces structural constraints and environmental pressures, limiting its ability to scale sustainably. Verley produces beta-lactoglobulin (BLG), a functional whey protein, using precision fermentation. The company’s ingredients are designed to integrate into existing food manufacturing processes while using far fewer natural resources than conventional dairy production. Operating solely in the B2B ingredients sector, Verley supplies manufacturers developing high-protein, clean-label, and easily digestible products. Its FermWhey portfolio targets applications such as protein shots and ready-to-drink beverages, offering high purity, solubility, emulsification, gelling properties and optimised nutritional profiles. Since its founding, Verley has moved from technological validation to industrial readiness. The company achieved self-affirmed GRAS status in 2024 and received a U.S. Food and Drug Administration “no questions” letter in 2025, confirming the safety of its proteins for the US market. Verley has also built a strong intellectual property portfolio covering both fermentation processes and proprietary protein functionalisation technologies designed to enhance performance beyond conventional dairy proteins. Demand for Verley’s ingredients already exceeds current production capacity. The Series A proceeds will fund US commercial deployment, customer scale-up, and expanded production, alongside continued research and development. After the US launch, Europe and the Middle East will be priority expansion regions. Stéphane Mac Millan, CEO and co-founder of Verley, said: “Verley’s mission is to address the growing global demand for high-quality nutrition while preserving the planet’s natural resources. Verley is now ready to help alleviate the pressure the dairy industry is facing. We are very proud to be building a European champion leveraging decades of know-how in the dairy industry.” Hélène Briand, co-founder and chief innovation & commercial officer, added: “This financing allows us to scale not only our production, but the performance promise behind our ingredients. Our functionalisation technologies are designed to meet real industrial constraints and application needs. That focus on performance is what makes precision fermentation relevant and viable at scale.”

Plant-based dairy brand Elmhurst 1925 has added three new innovations to its barista-inspired portfolio: Cashew Barista Edition, Unsweetened Coconut Cashew Barista Edition, and Brown Sugar Oat Creamer. The new offerings have been designed to pair perfectly with hot or iced coffee, offering ‘professional coffeehouse creaminess, rich texture and crave-worthy flavour’. Each of the products is crafted using no gums, seed oils or ‘filler’ ingredients, reflecting the brand’s focus on simple ingredients and better nutrition. Cashew Barista Edition is a café-grade plant milk made from whole cashews, delivering a naturally creamy, buttery and subtly sweet flavour. According to the brand, it offers ‘exceptional’ steam-and-froth performance, and is crafted to complement light, medium and dark roasts. It is made with just a handful of ingredients including cashews, filtered water, cane sugar, salt and natural flavours. Unsweetened Coconut Cashew Barista is Elmhurst’s first unsweetened Barista Edition plant milk, crafted with a blend of real coconut cream and cashews. With no added sugar, the plant milk delivers a ‘naturally luxurious’ texture that blends smoothly in hot and iced beverages, and can be steamed for lattes. It is made with filtered water, coconut cream, cashews, white rice and salt, offering a clean label alternative for consumers seeking gum-free and oil-free options. Finally, the Brown Sugar Oat Creamer is positioned as a ‘warm and nostalgic favourite,’ reimagined with a clean label focus. It is made with whole grain, gluten-free oat milk, a touch of brown sugar, and no gums, fillers or oils. The creamer contains just 1g of sugar and 15 kcal per teaspoon. Like all Elmhurst 1925 products, the new launches are Non-GMO Project Verified, gluten-free, dairy-free, OU Kosher, vegan and made without artificial ingredients. Each product is created using the brand’s patented HydroRelease method, which uses only water to separate and recombine the nutritional components of nuts, grains or seeds before recombining them into plant-based beverages. This process maintains the source ingredients’ nutritional integrity and eliminates the need for additives, while upcycling waste into energy and operating with 100% renewable hydropower. The three new products are now available online, via Amazon, in Sprouts Farmers Market stores and select Target locations across the US, with more retailers to follow.