US functional beverage brand Laird Superfood has expanded its presence in Target stores nationwide by adding two mushroom-infused coffee products, further strengthening its retail footprint in the growing functional coffee category. The company announced that its Organic Perform Functional Mushroom Coffee and Defend Functional Mushroom Coffee are now available at Target locations nationwide, broadening consumer access to its portfolio of clean-label, functional beverage products. The expansion aligns with Laird Superfood's strategy of making functional foods and beverages more widely available through mainstream retail channels as demand for products supporting energy, focus, and overall wellness continues to rise. Organic Perform Functional Mushroom Coffee combines premium organic, high-altitude Peruvian coffee with a proprietary blend of four functional mushrooms: chaga, lion's mane, maitake and cordyceps. The product is positioned to support sustained energy levels and cognitive performance throughout the day. Meanwhile, Defend Functional Mushroom Coffee blends hand-picked Peruvian coffee with red reishi and maitake mushroom extracts, olive leaf extract and agaricus mushroom powder. The formulation is designed to support the body's natural immune defences and provides 15% of the recommended daily intake of vitamin D per serving. Jason Vieth, CEO of Laird Superfood, said: "Defend and Perform functional coffees are made with Peruvian coffee and functional mushrooms; they are the foundation of our brand and a core part of the routine our customers have embraced." The new additions complement Laird Superfood's existing range at the retailer, which includes Sweet & Creamy Superfood Creamer with Functional Mushrooms as well as Organic Liquid Creamers in Vanilla and Caramel flavours. The launch comes as functional mushrooms continue to gain traction across the food and beverage sector, with manufacturers increasingly incorporating ingredients such as lion's mane, reishi, cordyceps and chaga into coffee, tea, supplements and wellness-focused products. Retailers have responded by expanding shelf space dedicated to products that offer perceived benefits beyond basic nutrition. Founded in 2015 by professional surfer Laird Hamilton and fitness entrepreneur Gabby Reece, Laird Superfood has evolved from a superfood creamer brand into a broader wellness platform spanning coffee, creamers, instant lattes, snack bars, daily greens and other functional food products. Top image: © Laid Superfood

The European Parliament has approved a package of reforms aimed at 'strengthening farmers’ position in the food supply chain,' including introducing stricter rules on plant-based meat alternative labelling across the European Union. MEPs voted overwhelmingly in favour of the measures, with 560 votes supporting the legislation, 75 against, and 25 abstentions. In the plant-based food and beverage category, of the most closely watched aspects of the reform concerns product naming and labelling. The legislation establishes a formal definition of meat as 'edible parts of animals' and reserves a wide range of traditional meat terms exclusively for products derived from livestock. Designations including 'steak,' 'bacon,' 'sirloin,' 'ribeye,' 'chicken,' 'pork' and 'lamb' will no longer be permitted for products that do not contain meat. The restriction also explicitly applies to lab-grown and cell-cultivated products, which will be prohibited from using meat-related terminology within the EU market. It marks the next development following an earlier vote in October 2025, where members of the European Parliament voted to restrict the labelling of plant-based products with meaty words such as ‘burger’ and ‘sausage’. Supporters argue that the measure will improve transparency and help consumers make informed purchasing decisions, while critics question its implications for alternative protein innovation and marketing. Before the reforms can take effect, the provisional agreement must receive formal approval from the Council of the European Union. The legislation forms part of a broader effort by EU policymakers to address concerns over farmer profitability and supply chain imbalances. It follows proposals introduced by the European Commission in December 2024 to revise the Common Organisation of Agricultural Markets (CMO) framework and strengthen farmers’ bargaining power throughout the food system.

Danone’s alt-dairy brand Silk is expanding its range of high-protein products with the launch of Silk Protein Yogurt and Silk Protein Shakes, rolling out across the US this summer. The new additions build on the success of the existing Silk Protein line, unveiled earlier this year with the launch of a protein-enriched plant-based milk alternative drink. Now, Silk Protein Yogurt and Silk Protein Shakes join the line-up, catering to increasing demand for high-protein offerings within the non-dairy space. Silk Protein Yogurt, rolling out to retailers in late June, contains 13g of complete plant protein per serving (6oz) in 24oz multi-serve tub format (SRP $6.79), and 12g in individual 5.3oz individual cups (SRP $1.99). The individual cups are available in vanilla, strawberry, peach and mixed berry flavour varieties, while the vanilla yogurt is available in the multi-serve tub. The yogurt is made from soya protein and contains twice the average protein content within the US plant-based yogurt segment. It also offers 4g of fibre per serving and a good source of calcium, vitamin D, vitamin B12, iodine and phosphorus. It contains no artificial colours, flavours or sweeteners. Also launching, in the protein shake aisle of US grocery stores from July onwards, are Silk Protein Shakes: the brand’s first ready-to-drink, shelf-stable protein shakes designed for convenient, on-the-go consumption. Each single-serve 11.15 fl oz bottle contains 30g of complete, soya-based plant protein – the highest protein content in the Silk portfolio and comparable to many dairy-based protein shake offerings. Like the yogurts, the shakes are formulated with no artificial colours, flavours or sweeteners. They contain 2g of total sugar and 180 calories per serving, and provide 5g of fibre per serving. Silk Protein Shakes debut in chocolate and vanilla flavours, selling for an SRP of $11.99 per four-carton pack.

Canadian food-tech company NS/TX has raised $10.5 million in funding to further scale its alternative protein manufacturing platform. The $10.5 million includes a successful Series A funding close and non-dilutive grants. The round was co-led by Inter Ikea Development BV and Lever VC, and included participation from Good Startup, Verdex Capital, the company’s founder Chris Bryson, and non-dilutive capital from Protein Industries Canada. NS/TX, the technology company behind plant-based seafood producer New/School Foods, is now initiating construction of its V2 assembly line. This will automate its manufacturing process, increasing capacity by more than ten times and further reducing production costs. The line will be built and commissioned in the company’s 28,000-square-foot manufacturing facility in Toronto, Canada. NS/TX built and launched its V1 commercial assembly line in late 2024. It uses a proprietary texturization and scaffolding technology that is purpose-built to create meat and seafood alternative products. Since then, the company said it has reduced production costs more than tenfold and validated the scalability of its technology through production trials, process breakthroughs, machinery upgrades and digital quality assurance augmentations to its assembly line. This resulted in new patents and equipment designs. © NS/TX According to NS/TX, its platform solves several challenges commonly associated with meat and seafood alternative production. These include greater tuneability than traditional extrusion technologies, resulting in greater scalability and consistency. The platform enables flexibility, catering for production of whole-cut-style products (such as steaks, fillets and other large structured formats) with support for ‘nearly any’ meat or seafood species analogue across the same assembly line process. It can also support non-whole-cut formats such as breaded strips and burgers. Each different meat and seafood product’s macrostructure (shape and layering) and microstructure (muscle fibre width, length) can be replicated using the technology, enabling the development of a layered structure with the ability to adjust multiple different textural parameters. Tuneable flavour profiles can be achieved using multiple flavour delivery systems within each scaffold, with support for oil-based flavours. The technology is engineered to deliver finished products with raw appearance that visually transform upon cooking, similar to conventional meat and seafood. Additionally, catering to clean-label demand, the machinery allows development of meat and seafood analogues with no need for additives like methylcellulose. Multiple plant protein types can also be used, further boosting nutrition, as well as fats, flavours, colours and nutritional add-ons. Founder and CEO Bryson commented: “We’re excited to embark on this next chapter of growth – by automating and scaling our platform, we will be able to produce meat alternatives that are cost-competitive and that finally meet customer demands”. “With the added capacity that this new assembly line will provide, we will be able to work with leading brands across the globe to make our technology, production capacity and products available to them.” Top image: © NS/TX

US-based plant cell technology company Ayana Bio has entered a strategic development partnership with Israeli fermentation specialist Brevel, to advance the commercial production of plant-based bioactive ingredients. The collaboration has been selected for funding by the Israel-US Binational Industrial Research and Development (BIRD) Foundation, which supports joint innovation projects between American and Israeli companies. The project forms part of a newly approved group of seven initiatives backed by a $7.5 million grant programme designed to accelerate the commercialisation of emerging technologies. Under the partnership, Ayana Bio and Brevel will combine their respective plant cell cultivation and illuminated fermentation technologies to develop a scalable indoor production platform for high-value bioactive ingredients. The companies said the collaboration aims to address challenges associated with conventional botanical ingredient supply chains, which can be affected by climate change, agricultural variability and contamination risks. Ayana Bio will contribute its plant cell cultivation and synthetic biology capabilities, while Brevel will provide its proprietary illuminated fermentation platform, which is designed for the commercial-scale cultivation of photosynthetic organisms. Frank Jaksch, CEO of Ayana Bio, said: "Our mission at Ayana Bio is to democratise nature's bioactives by decoupling ingredient production from traditional agricultural constraints. By integrating Brevel's unique illuminated fermentation platform, we can further scale our plant cell lines in a controlled, highly efficient environment." Jaksch added that the BIRD Foundation grant supports the development of standardised, contaminant-free plant ingredients for the nutrition and wellness sectors. Yonatan Golan, CEO and co-founder of Brevel, said the collaboration would expand the potential applications of illuminated fermentation technology. "Applying this hardware and process engineering to plant cell cultivation allows us to accelerate the transition to a more resilient, sustainable food system," he said. The BIRD Foundation said the project reflects its objective of supporting collaborative innovation between US and Israeli companies. According to the organisation, the latest funding round is expected to leverage private-sector investment and contribute to a combined $20 million in project funding. The companies said the technology could support the production of ingredients for consumer packaged goods, dietary supplements and functional food applications. Top image: © Ayana Bio

Amano Enzyme showcased its ProBoost Neutra enzyme solution for pea protein processing at Bridge2Food Europe 2026, highlighting its potential to improve functionality, flavour and production efficiency in plant-based food applications. The company presented the technology during a session titled 'Enzyme Powered Pea Innovation', delivered by Antonio Sullo, head of research and development for Amano Enzyme Europe, as part of the event's Product Development & Processing track. ProBoost Neutra has been developed to address common formulation challenges associated with pea protein, including solubility, emulsification and flavour. According to Amano Enzyme, the solution improves the solubility and emulsification properties of pea protein isolate while maintaining protein content. The company also said the technology delivers a lighter taste profile with reduced off-notes, helping manufacturers develop more appealing plant-based products. Designed for use within existing wet fractionation systems, ProBoost Neutra can be integrated into current production lines without significant capital investment or major process modifications. Amano added that the solution supports cleaner processing by replacing the alkaline step in existing wet fractionation processes. "Pea protein continues to play a critical role in the evolution of plant-based foods, but manufacturers still face many challenges when it comes to taste, texture and processing performance," said Sullo. "ProBoost Neutra was developed to help overcome these barriers and unlock new opportunities for product innovation and success with today's consumer." During the presentation, Sullo also highlighted several enzyme technologies designed to improve the valorisation of pea-based ingredients and support more sustainable production processes. Application examples included increasing protein content in pea protein cheeses and converting pea starch fractions into low-sugar syrups. According to Amano Enzyme, ProBoost Neutra is non-GM and suitable for organic-compliant formulations. The company said key benefits include improved solubility and emulsification, a milder flavour profile, maintained protein content and implementation without significant capital expenditure requirements.

Indoor vertical farming company AeroFarms has been acquired by an affiliate of Palm Ventures, a family investment office with operations in Austin and Greenwich, US. The acquisition marks a significant milestone for AeroFarms as it seeks to strengthen its financial position and capitalise on growing consumer demand for nutrient-dense, sustainably produced foods. According to the company, the partnership substantially reduces AeroFarms' debt burden while prioritising long-term profitability, customer relationships and continued expansion of its microgreens portfolio. As part of the transition, Gustavo Burger has been appointed chief executive officer. Burger brings more than two decades of leadership experience in the food and beverage sector, including senior roles at Kraft Heinz and Anheuser-Busch InBev, where he led growth initiatives and operational performance across major retail and foodservice channels. In a statement, Burger said: "AeroFarms is built on the most advanced aeroponic platform in the food industry, a category-defining product, and retail partnerships with the best names in the business. My focus is to build on that foundation with the operational rigour it deserves, and create a business that performs as well as its products." Founder and chairman of Palm Ventures, Bradley Palmer, said: "Consumers are choosing foods that naturally pack higher nutritional value into every bite. AeroFarms is exactly the kind of mission-driven company we bring our intellectual, relational and financial capital to; a disciplined business with first-class retail customers, superior technology and a mission that matters." The investment firm also pointed to increased consumer interest in foods that support wellness and weight management goals, trends that have been amplified by the growing adoption of GLP-1 medications. AeroFarms, a Certified B Corporation, has established itself as a leading player in controlled environment agriculture through its patented aeroponics technology, automated systems and robotics-enabled production model. The company's indoor growing methods eliminate the need for soil and pesticides while using 90% less water and 230 times less land than conventional field agriculture, according to AeroFarms. The company says its microgreens contain significantly higher concentrations of select vitamins, minerals, and phytonutrients than their mature vegetable counterparts, depending on the variety. AeroFarms also cites an extended shelf life of 18 to 21 days for its products, compared with approximately one week for traditionally grown microgreens. Currently distributed in approximately 2,000 retail locations nationwide, AeroFarms enters its next phase with an emphasis on operational discipline and sustainable expansion. The transaction closed in April 2026, with financial terms undisclosed. Top image: © AeroFarms

UK plant-based nutrition brand Huel has entered the instant noodle category with a new functional ramen line, aiming to ‘disrupt’ a category it says ‘hasn’t innovated in a generation’. The brand, known for its range of ‘nutritionally complete’ meal solutions, said the instant noodle aisle has long been synonymous with ‘cheap carbs and empty calories’. Its latest innovation aims to bring a better-for-you innovation to the category, delivering the same convenience while boosting nutritional credentials. Huel Ramen is available in two options – Black Edition and Lite – similarly to the offerings in the brand’s RTD range. Black Edition is positioned as the high-protein offering, offering 40g of plant-based protein per meal alongside 26 vitamins and minerals, including magnesium and vitamin B12. It is also high in fibre and each product provides around 350 calories per pot. Four flavours are available in the line: Katsu Curry Noodles, Asian-Style Beef Flavour, Spicy Korean Noodles, and Classic ‘Chicken’ Flavour. Lite Ramen, meanwhile, contains less calories – under 230 per pot – and offers 25g of plant-based protein. The Lite edition also includes a blend of 26 vitamins and minerals, including biotin and zinc for healthy hair, skin and nails. It is available in Classic ‘Chicken’ Flavour, Sweet Chilli Noodles, Spicy Thai Noodles, and Katsu Curry Noodles. Both varieties contain iron for cognitive function and to reduce fatigue, as well as vitamins C and D to support immune system function. The products launched in Tesco stores across the UK from 10 June 2026, and will also be available via Huel’s website in the UK and EU from July. Nat Stanton, UK sales director for Huel, said: “As of last month Huel hit £100 million RSV in UK retail – for only being in retail for six short years, this is a really exciting milestone. But what excites me more is what comes next.” “The launch of Huel Ramen into Tesco takes us into convenient meals, which is one of the biggest categories in the UK food, and one that's never had a genuinely nutritious option. That changes with our launch. We’re excited to roll this out to more of our customers over the coming months.” Established in 2015, Huel was acquired by F&B giant Danone in March this year, a deal reportedly worth €1 billion.

New Zealand-based Leaft Foods has received an investment from Japanese dairy group Lacto Japan, supporting the commercialisation of protein products made from its leaf protein ingredient. The food-tech start-up has developed a proprietary technology that directly extracts protein from alfalfa leaves. Its solution is based on Rubisco protein, widely found in chloroplast-containing plants, and aims to provide a sustainable protein source that utilises resources found abundantly in nature. Leaft’s product portfolio includes Leaft Blade, a ready-to-drink functional performance drink designed for athletes and health-conscious consumers. It also offers a Rubisco protein isolate solution, designed to boost the nutrition of alt-dairy products and suitable for use as an egg alternative. The Rubisco protein offers a good balance of essential amino acids, comparable to whey protein, and offers a differentiated solution in the alt-protein market due to its rapid absorption in the body. The recent investment from Lacto Japan aims to support the development of a production and sales network for Rubisco protein, expanding its business in the Japanese market and strengthening the two companies’ existing collaboration. A partnership between Leaft and Lacto Japan was already announced last year, with th two businesses now focusing on expanding opportunities to provide healthy and sustainable protein solutions. Lacto said it has strengthened its expertise in functional nutrition ingredients in recent years, aligned with growing consumer health consciousness.

A new protein powder, containing Solar Foods’ Solein ‘air protein’ ingredient, is launching in the US under Ambrosia Collective’s brand Planta. The ready-to-mix powder, launching in a Salted Caramel Cold Brew flavour, contains 20g of protein per serving with zero sugar. It is initially launching online and via Amazon, with a nationwide roll-out later this summer following its test launch. Solein, developed by Finnish food-tech start-up Solar Foods, is a versatile and novel ‘air protein’ ingredient developed through a unique fermentation process. A microbe found in Finnish nature is grown in a fermenter using carbon dioxide and electricity, resulting in a unique and nutritionally rich protein for use across ‘virtually any’ food application. The ingredient can be used as a fortifier to complement the nutritional profile of a wide range of foods and beverages, bringing a source of protein as well as iron, fibre and B vitamins. Additionally, it can bring technical functionalities to F&B products. Ambrosia’s ready-to-mix protein powder is the first product made with Solein that is available to US consumers and is the first Solein-powered protein powder available anywhere worldwide. Ambrosia, a sports nutrition and health supplement company, produces performance-focused and vegan-friendly products for active lifestyles. The company’s co-founder, Sean Torbati, commented on the launch: “We are very proud to be working with Solar Foods to incorporate Solein into our Planta formula and to bring this innovation to consumers through Planta”. “It is going to be the biggest innovation in the protein space in the last decade, and we look so forward to continuing this process of developing new flavours with Solein.” Godert Zijlstra, chief commercial and product officer at Solar Foods, said: “Solein offers a completely new harvest for humankind: it’s an ingredient unlike anything seen before, and we are delighted that consumers in the United States will now be able to experience it”. “We are also very excited about how Ambrosia Collective has incorporated Solein into its Planta product line and brought it to market at remarkable speed, demonstrating a rapid and effective integration of Solein into a finished consumer product. While product development timelines vary across companies, we continue to work closely with our customers to support their product development efforts to bring more Solein-powered products to consumers.” Solar Foods is commercialising Solein in the US, focusing initially on the health and performance nutrition market. Products made with Solein have already launched successfully in Singapore. “Solein excels as an ingredient in the health and performance nutrition category. The size of the market in the United States alone is approximately $10 billion, and ready-to-mix protein powders are a major sub-category in the protein space, with ever growing consumer demand driven, among other things, by the health trend,” Zijlstra said.

New analysis of Circana data, by Good Food Institute (GFI) Europe, shows that improvements in affordability and taste boosted the sales volume of plant-based foods in four of the continent’s leading markets in 2025. Across France, Germany, Italy, the Netherlands, Spain and the UK, plant-based options typically remained more expensive per kg than their animal-based equivalents – however, the price gap narrowed last year. This was linked to growing sales volumes for plant-based foods in most cases. Across categories, total sales volume grew in France, Germany, Italy and Spain in 2025, while the Netherlands and the UK saw slight declines. GFI pointed out that the data shows affordability is important in shaping sales performance. In Italy, plant-based meat and milk recorded sales growth while average prices declined slightly. In France, plant-based meat prices dropped and sales volume increased by almost 17%. And in Spain, non-dairy milk is the plant-based category with the smallest price gap, while remaining the largest and most successful category within plant-based more broadly – it accounts for more than one in ten litres of milk sold in Spanish retailers. The data also shows sales volumes of tofu, tempeh and seitan grew by almost 30% in both Germany and the Netherlands in 2025, aligning with consumer demand for minimally processed plant-based foods. However, people across all six countries purchased significantly more plant-based meat than tofu, tempeh and seitan combined. This highlights that price alone does not guarantee success – products that replicate the taste, texture or format of traditional meat were found to be reaching a wider audience. Performance and price parity in alt-milk Data from the UK further backs up the importance of these sensory qualities, with oat and barista-style milk alternatives performing well in 2025 as consumers seek high-quality taste and performance. Barista-style products now make up a fifth of the range in several markets, the research shows. Plant-based milk remains the most mature category across all six countries, now accounting for between 7-10% of all milk sold in Germany, Italy, Spain and the Netherlands. Almost half of households in Spain, and 38% of households in Germany, purchased plant-based milk in 2025. Retailer investment in private-label products has helped lower prices – in Germany, for example, private-label plant-based milk is now cheaper than private-label dairy milk. This is despite being taxed at 19%, compared with 7% for dairy milk, GFI highlights. Average plant-based milk prices could be roughly on par with dairy milk if policymakers were to remove the tax disadvantage. ‘Mixed performance’ for meat alternatives Though the plant-based meat category has faced significant headwinds in recent years, it continues to attract strong consumer interest. In France, it was the fastest-growing category in 2025, with sales volume rising by 16.8% as prices fell. In Germany and the UK, 31% of households purchased plant-based meat last year. One in five Spanish households did the same, but sales volume fell by 7% in Spain as prices rose, with plant-based meat alternatives costing more than double the price of their conventional counterparts. The Netherlands saw a similar decline, driven primarily by decreasing sales of higher-priced branded products. Prices also rose in the UK, where alt-meat in supermarkets contracted significantly, excluding discounter stores. Separate NIQ data suggests a shift toward these stores as consumers seek more affordable options. GFI noted the opportunity presented by these findings – if taste can be improved while prices are brought closer to those of traditional meat, plant-based meat could play a larger role in achieving climate and public health goals, it said. Investment needed to unlock potential While consumer interest remains strong across markets, reaching new audiences and transforming interest into regular purchasing habits continues to be a challenge for the sector. The data shows that most plant-based categories are becoming more affordable, associated with rising sales volume in most cases – however, there are exceptions in which premium products have outperformed cheaper options. This highlights the importance of both taste and price, with consumers unwilling to compromise on either. GFI has called for further investment in research, innovation and manufacturing capacity to close these gaps. This can include government and industry investments in R&D to improve taste and texture, and building the infrastructure required to scale and cut costs. Helen Breewood, senior market and consumer insights manager at GFI Europe, said: “Across leading European markets, we’re seeing clear evidence that consumers are interested in plant-based foods, but price and taste continue to shape purchasing decisions. While the price gap with animal products is closing in many categories, affordability alone is not sufficient for growth: a good eating experience is also crucial to reach larger audiences.”

Louis Dreyfus Company (LDC) is investing in the construction of a new plant to process sunflower seeds and soybeans at the site of its existing facility in Bahía Blanca, Buenos Aires Province, Argentina. The investment will expand LDC’s industrial network in Argentina, reinforcing oilseed processing capabilities in one of the country’s most prominent sunflower production regions. It aims to address growing global demand for vegetable oils across food applications, as well as biofuels. Once complete, the new facility is expected to reach a daily crushing capacity of up to 4,000 tons of sunflower seeds or soybeans. This contributes to year-round operational optimisation, greater flexibility in processing multiple crops, and increased connectivity with international markets for regional growers. Construction is expected to begin by the end of 2026. The facility will be integrated with LDC’s storage, logistics and deep-water port infrastructure at the site. Equipment specifically designed for efficient oilseed processing will be installed as part of the investment. This includes preparation systems for cleaning, dehulling, conditioning and flaking, alongside high-capacity presses and high-efficiency solvent extraction technology. The plant will also benefit from an integrated area for seed reception and loading of processing byproducts such as meals, pellets and oils, as well as enclosed conveyor systems designed for continuous operation and enhanced emissions control. Advanced automation and integrated material handling systems will also be in use, as well as thermal energy infrastructure based on fully renewable biomass (sunflower husks), aiming to reduce carbon emissions and optimise energy usage for efficiency. Michael Gelchie, LDC’s group CEO, said: “This investment reflects Argentina’s role as a strategic market for LDC, combining a strong agricultural production base with industrial, logistics and export capabilities to connect local production with global markets”. He added: “Representing one of the company’s largest investments in Argentina over the past decade, and its first greenfield development in that time, the expansion of our capabilities in Bahía Blanca reflects our long-term commitment to supporting the country’s agro-industrial development, including through investments that strengthen export competitiveness in Argentina and the region”.