Beyond Meat has appointed Brijesh Krishnaswamy, currently chief commercial officer for North America at Olam Food Ingredients (OFI), as its new chief operating officer. Krishnaswamy is expected to take up the COO role on a part-time basis from 24 August 2026, before converting to full-time employment from 30 September 2026. In a Securities and Exchange Commission (SEC) filing, alt-meat maker Beyond disclosed that it has sent an offer letter to Krishnaswamy, dated 26 July. Upon Krishnaswamy’s expected full-time employment commencement date, Beyond’s interim chief transformation officer, John Boken – who has been serving as interim COO since 17 May 2026 – will no longer be required to fulfil the duties of the COO role. During his time at OFI, spanning more than two decades, Krishnaswamy has served in a variety of roles of increasing responsibility. OFI is a global supplier of natural food and beverage ingredients and solutions across cocoa, coffee, dairy, nuts and spices. He has been the company’s CCO for North America since February 2025. Prior to this, he served as president and global head of spices from April 2022, and senior vice president and global head of spices from January 2018. Earlier roles included senior VP and global head of hazelnuts, head of sales for edible nuts in Europe, country head of the Netherlands, and more. Krishnaswamy joins Beyond at a time of significant change for California-headquartered Beyond, which has been undergoing major efforts to transform its operations in recent years following what CEO, founder and president Ethan Brown described as “weaker demand” for plant-based meat alternatives. The company expanded out of meat alternatives to enter the functional beverage category earlier this year, a move met with mixed responses from industry as many debated what the diversification meant for the brand’s future. Beyond has suffered declining revenue in recent years, impacted by market headwinds that continue to shake the plant-based – and broader F&B – industry. The company is expected to announce its financial results for the second quarter ended 27 June 2026 on 5 August. In its Q1 results, the company posted net revenues of $58.2 million, a 15.3% decrease year-over-year. However, the company narrowed its losses, with Brown reporting “significant operating expense improvement and our lowest quarterly cash use in over two years”. Beyond received a letter from the Nasdaq Listing Qualifications Department in March, warning the company that it faces delisting after its stocks fell below the minimum $1 per share price for 30 consecutive business days. The company was given until 31 August to regain compliance and boost its stock prices, with the stock required to close at above $1 for at least ten consecutive business days before this date. The company remains at risk, with the company currently trading at 58 cents per share, but may qualify for an 180-day extension to the compliance deadline if required. Alongside Krishnaswamy’s appointment, Beyond’s board of directors appointed CEO Brown to serve as a Class III director on 28 July. This filled the vacancy created by the resignation of Raphael Thomas Wallander on 28 May.

Plant-based meat brand Juicy Marbles has expanded into the sausages category with the UK launch of its new ‘Butcher-Minced Bangers,’ launching exclusively with online retailer Ocado. The brand, well-known for its range of whole cut-style products, said its latest launch is the answer to a category ‘long overdue for an experiential overhaul. According to Juicy Marbles, currently available plant-based sausages lack the authentic experience of traditional, butcher-made options. This is due to their production process, which involves emulsifying proteins and fats, which are then cased to create a ‘hotdog-like’ texture, the brand noted. Now, Juicy Marbles has developed its latest offering by employing the traditional technique of mincing whole pieces of meat and real fat cubes – but using its own plant-based whole cuts as the base. Luka Sinček, co-founder of Juicy Marbles, said: “Plant-based sausages have tasted good for a long time. They opened people’s minds to the potential of plant-based meat. However, our credo demands that if we can give something an experiential overhaul, we must.” The Bangers feature a coarse-ground structure with visible fat cubes to provide marbled juiciness, designed to cook, taste and feel like butcher-made sausages. According to the brand, they offer a ‘hearty, beef-style flavour,’ well-suited to traditional British meals such as bangers and mash, full English breakfasts and toad-in-the-hole. They contain 12.4g of protein per 100g, zero preservatives, and a source of iron, B12 and fibre. The sausages can be cooked in six to eight minutes, forming a golden brown crust and releasing their fats and juices with a ‘premium, indulgent feel,’ Juicy Marbles said. The product is launching on Ocado today (31 July 2026) in packs of six, priced at £4.09 per pack.

Spanish breakfast cereals, flours and breadcrumbs producer Haricaman has opened its capital to Unigrains Iberia, which has acquired a minority stake in the business to support its next phase of growth. The investment from the Spanish subsidiary of European agri-food investor Unigrains will support Haricaman’s plans to strengthen its industrial capabilities, expand its product portfolio and develop higher value-added categories. Founded in 1991 and headquartered in Añover de Tajo, Castilla-La Mancha, Haricaman produces and packages breakfast cereals, flours and breadcrumbs for major food retailers and industrial customers. The company operates a production facility certified to IFS Food and organic production standards. It also manufactures gluten-free products under the Crossed Grain certification, with the company having established a strong position in Spain’s gluten-free market. Haricaman is majority-owned by the Rodríguez Cuéllar family and led by CEO Nicolás Rodríguez Cuéllar. The business employs around 200 people and is targeting sales of more than €50 million in 2026. As part of its new development phase, Haricaman plans to strengthen its presence in the breakfast cereals category by expanding its product range and constructing two new manufacturing facilities. The company also intends to enter the healthy snacks market, with plans to produce crackers made from rice, corn and legumes. Alongside this, it will expand its gluten-free portfolio while working to optimise its operations and increase production capacity. The investment is also expected to support Haricaman’s international expansion and potential external growth initiatives. Nicolás Rodríguez Cuéllar, CEO of Haricaman, said: “Beyond financial resources, Unigrains’ deep knowledge of the grains sector, its economic research capabilities and its extensive network will support our growth ambitions while preserving the values and the entrepreneurial spirit that have guided Haricaman for more than 35 years." Álvaro Hernández, CEO of Unigrains Iberia, added: “Haricaman has built a unique position in the Spanish market, combining strong industrial know-how, an entrepreneurial culture and a proven capacity for innovation." He continued: “Its focus on grains-based products fits perfectly with Unigrains’ DNA and longstanding expertise, and we look forward to supporting the company in its next stage of sustainable growth.” The transaction marks the latest step in Haricaman’s development as it seeks to build scale across cereals, gluten-free products and emerging healthy snacking categories, while retaining the Rodríguez Cuéllar family as majority owners.

Califia Farms is expanding its portfolio in the US with the launch of Banana Crème Almond Milk Latte and Organic Banana Crème Almond Milk Coffee Creamer, tapping into the popularity of banana-flavoured coffee options. The plant-based beverage brand noted that banana-flavoured lattés and café-inspired at-home recipes are gaining traction on social media platform TikTok, with banana flavours bringing a fun and fresh twist to coffee and creamer aisles. Banana Crème Almond Milk Latte offers a ready-to-drink (RTD) almond milk-based latté, blending banana crème flavour with rich coffee and warm cinnamon notes. The drink can be enjoyed straight from the bottle or poured over ice. The Organic Banana Crème Almond Milk Coffee Creamer provides a USDA Organic almond milk-based creamer with a creamy banana flavour and warm cinnamon, designed to add a sweet, dessert-inspired twist to hot or iced coffee. Both options will launch at Kroger stores nationwide, both priced at an MSRP of $6.49.

BMC Ingredients, previously known as The Better Meat Co, has received a Letter of No Objection from Health Canada for the sale of its Rhiza mycoprotein ingredient. The whole-food ingredient, made from mycelium of the Neurospora crassa fungal strain, is designed to boost taste, texture and nutrition across a range of food applications while addressing demand for cleaner-label options. It is non-GMO and provides an alternative to processed protein isolates, providing a source of protein, fibre, and key minerals and bioactives in one single ingredient solution. According to BMC, Rhiza provides a strong nutritional profile with more protein than eggs (and a complete protein source with all essential amino acids), more fibre than oats, more zinc and iron than beef, and more potassium than bananas. It has been introduced in two formats: Rhiza Tex, formulated to provide a suitable texture for meat and seafood applications; and Rhiza Pro, designed for applications such as smoothies, baked goods, pasta and other foods where solubility, emulsification and functionality are important. The approval from Health Canada enables the ingredient to be sold in the country for use as an alternative protein and source of dietary fibre in meat, poultry, seafood, meat alternatives and dairy analogue products. BMC has already celebrated several regulatory milestones in the US and Singapore. The US Food and Drug Administration (FDA) issued a ‘No Questions’ letter in 2024, concluding that Rhiza is Generally Recognized as Safe (GRAS) for its intended uses. Singapore Food Agency has also given it the green light for food use. Paul Shapiro, CEO of BMC Ingredients, said: “Health Canada’s Letter of No Objection is another important validation of Rhiza’s safety and commercial readiness”. “Rhiza is a new crop for humanity: a whole-food mycelium made by fungi fermentation. While this fungus has been consumed for centuries by traditional cultures, thanks to BMC, it’s now being farmed in a way that can help feed billions of people in a sustainable way.” BMC is currently scaling up its fermentation technology, with large-scale commercial volumes expected to be available within Q2 2027.

UK children’s food brand Pip Organic has unveiled a duo of new snacking products in Waitrose stores. The new line-up includes Pip Organic Strawberry and Banana Pipcrunch; and a Strawberry & Mango addition to its existing Pipsticks product range. Strawberry and Banana Pipcrunch is made with 100% organic freeze-dried bananas and strawberries in bite-sized crunchy cubes. They are available in a convenient bagged format for on-the-go healthy snacking and lunchbox occasions. Meanwhile, the Strawberry & Mango Pipsticks follow the success of the brand’s popular Mango & Pineapple and Mango variants. Like the rest of the brand’s range, both lines are free from added sugar, flavourings or artificial ingredients. They are made with a fruit selection and freeze-drying process that retains the fruits’ taste in addition to essential vitamins, minerals and antioxidants, Pip Organic said. Karen O’Flaherty, co-founder of Pip Organic, said: “We know from our own ‘Pip Parent Panel’ that consumers are seeking food and drink options that are appealing to children without unnecessary or hidden ingredients”. “Pip Organic exists to provide the solution, making it easier for parents to say ‘yes’ with our range of snacks and drinks made with 100% organically grown not-from-concentrate fruit and vegetables, no added sugar or sweeteners, and no added colourings or nasties.” Both new product lines launch in multi-packs of four, priced at an RRP of £3.00 per multi-pack.

German biotech scale-up MicroHarvest, a producer of protein ingredients through biomass fermentation, is set to build its first large-scale production facilty in Leuna, Germany. The company has reached a key milestone in its planning process for the facility, with consultancy partner Drees & Sommer having now completed the technical and economic feasibility study. With the site at Industriepark Leuna, Saxony-Anhalt confirmed as feasible, Drees & Sommer will now lead project management and general planning through the design phase. According to the companies, the facility is on track for an annual capacity of 15,000 tonnes, a mid-double-digit million-euro investment, and around 25 new jobs at the site. Production is targeted to begin in the first half of 2028. MicroHarvest uses regional agri-food side streams, such as molasses – a byproduct of sugar production – to produce its alternative protein ingredient through its biomass fermentation process. The resulting dried biomass provides over 60% raw protein, MicroHarvest said, offering a good source of amino acids, vitamins and minerals. The full process, from raw material to finished protein powder, takes around 24 hours. It involves no genetic engineering and is independent of weather or season. MicroHarvest aims to fulfil demand for domestically produced protein sources in Europe, for both livestock and human nutrition. The European Union (EU) largely depends on imports for this, including soya, of which the EU grows only around 8%. Jonathan Roberz, co-founder and COO of MicroHarvest, said: “Whoever ties their protein supply to Argentina, Brazil or the US has little room to manoeuvre when ports are blocked, harvests fail or export tariffs are imposed”. “Leuna gives us the chance to become independent and resilient. That’s the opportunity in front of us right now.” Drees & Sommer’s feasibility study assessed the project’s framework conditions, from regulatory requirements to potential risks, with the team evaluating different planning scenarios for cost efficiency and optimisation potential. “We’re planning areas for raw material reception, storage and preparation, alongside a plant for drying, filling and packaging the protein, and systems that support the fermentation process,” said Manuel Paulick, project lead at Drees & Sommer. “Offices, laboratories, technical building equipment and outdoor facilities round out the plan.” MicroHarvest proved its process at pilot scale first, opening a facility in Lisbon, Portugal, in November 2023. The pilot plant initially produced 25kg of protein per day on around 200 square metres, providing evidence of scalability. Learnings from the pilot now feed into the Leuna design. While the team is initially designing the plant for animal feed production, it will extend this to food-standard certification later. The aquaculture and pet food industries will be targeted first, with human food to follow once EFSA approval is secured under the Novel Food process. Potential food applications include protein bars, meat and meat analogues.

Phytokana Ingredients, a Canadian supplier of pulse proteins and flour ingredients, has raised CAD 25 million (approx. $17.7 million) in financing to advance its planned plant protein processing facility. The unit offering was led by an undisclosed investor and supported by existing shareholders, employees and directors of the company. The terms of the financing were not disclosed. With this support, Phytokana – based in Calgary, Alberta – will be able to proceed to the Final Investment Decision stage for its planned 30,000-metric-tonne-per-annum dry fractionation facility in Strathmore, Alberta. The site will produce high-value protein concentrates and high-protein flour ingredients for domestic and international food and beverage manufacturers, aiming to help serve the fast-growing protein-enriched and ‘better-for-you’ food market. Phytokana focuses on the development, processing and commercialisation of sustainable pulse-based proteins and flour ingredients for the food and beverage industries, particularly within baked goods. The company will now advance final engineering, procurement and project execution activities in preparation for construction of the Strathmore plant. This latest financing follows the company’s recent announcement of long-term definitive offtake agreements representing approximately CAD 450 million (approx. $319 million) in contracted revenues, with cumulative sales opportunities exceeding CAD 500 million (approx. $354.7 million) when combined with executed Memorandums of Understanding. Vincent Chahley, chairman of Phytokana, commented: “Proceeding to Final Investment Decision is the culmination of years of disciplined execution, technical development, and customer engagement”. “We are grateful for the continued confidence of our investors and look forward to advancing a project that will create significant value for Alberta farmers, strengthen Canada's food ingredient manufacturing sector and supply innovative, sustainable ingredients to customers around the world.”

The Bezos Centre for Sustainable Protein and Undaunted at Imperial College London have launched the Sustainable Food Accelerator: a 12-month, equity-free programme aimed at moving sustainable food ventures from laboratory validation to commercial pilots and investment readiness. The programme has been developed with four corporate partners, Cargill, Danone, Kerry and Mars, who will define the commercial challenges ventures are expected to address, specify the evidence required to unlock pilot funding and commit pilot budgets for companies that meet agreed milestones. Up to £100,000 in equity-free funding is available, with up to £2 million in potential follow-on investment through VC network partners OysterBay and FoodLabs. The accelerator is delivered with a wider network of collaborators spanning foodtech, climate tech and investment, including Beyond Impact, Big Idea Ventures, biotope by VIB, Clay Capital, Döhler Ventures, Newland Ventures, SOSV, Synthesis Capital and The Mills Fabrica. Closing the evidence gap The programme has been designed around a persistent structural problem: food science ventures frequently reach a point where their science is credible but their commercial case is not yet legible to either investors or corporate procurement. Corporates require pilot-scale performance data, regulatory clarity, cost modelling and product application evidence before committing resource. Investors require demonstrated commercial relevance before backing scale-up. Without access to the infrastructure, partners and market insight needed to generate that evidence, many ventures stall. The accelerator attempts to resolve this by starting with the end requirements. Corporate challenges are defined upfront, giving ventures a target from the outset rather than leaving them to second-guess what industry actually needs. Selected companies will receive technical validation support, regulatory insight, grant writing assistance, investor readiness training and access to scale-up infrastructure. The ambition is for graduates to leave with technical datasets, commercial proof points and partner confidence — not just pitch materials. Infrastructure across seven institutions A practical differentiator of the programme is its connected scale-up pathway. Participating ventures will be able to access research and innovation facilities across Imperial College London, UCL, University of Cambridge, Aberystwyth University, AberInnovation, the Quadram Institute, University of Reading and University of Greenwich, with further scale-up partners across the UK and Europe. The infrastructure spans the full development arc: discovery and strain engineering, bioprocessing, pilot-scale production, downstream processing, analytical characterisation, food application and product prototyping. What the programme is looking for The first cohort will focus on four technical challenge areas. The first is production economics: technologies that improve efficiency and reduce costs at industrial scale. The second is ingredient performance: solutions that meet consumer expectations for flavour, texture, nutrition and functionality. The third is circular inputs: technologies that convert waste streams and low-carbon feedstocks into scalable food ingredients. The fourth is scale-up de-risking: infrastructure and tools that enable real-world validation and accelerate commercial readiness. The programme is based at Imperial's White City Innovation District in west London, with applications now open online.

Delamere has launched a new oat drink in 97ml bottles for the hospitality and foodservice industry, building on the success of its semi-skimmed milk mini bottles. The dairy company, based in Cheshire, UK, is offering the new oat drink to provide a plant-based alternative to cow’s milk. This will allow accommodation and foodservice providers to cater to demand for non-dairy options. Designed for hospitality settings such as hotel room trays, breakfast buffets and on-board catering, the bottles can be used to add to hot drinks or pour over cereal. The ambient product has a shelf-life of up to six months. Once opened, it can be treated as fresh milk and stored in the fridge. Each bottle contains 3-4 servings and can be re-closed and stored by guests, eliminating the single-use plastic associated with milk pots and sticks. The format also aims to save time on repeat deliveries of fresh milk to rooms. The glass bottles are capped with an aluminium lid and are fully recyclable. The new oat drinks are available now and can be purchased through Brakes and via wholesalers nationwide. Dan Yates, national account manager at Delamere, said: “Our mini milk bottles are already a trusted choice in hotels and hospitality settings, so the creation of a plant-based oat drink in the same format felt like the natural next step when adding to the range”.

A new study from the University of Stirling, Scotland, has identified nostalgia as a major barrier in preventing adoption of plant-based diets. The research, led by Aga Kosla of the university’s Faculty of Natural Sciences, highlighted how links to childhood, cultural identity and a sense of home can make dietary changes feel like a loss of self or tradition. Attachment is less often about meat itself and more about links to personal experiences and culture, the study revealed. It points out that current efforts to encourage people to adopt plant-based diets often focus on health, ethics, animal rights or the environment, while overlooking personal and social connections to food. “Our research shows that dietary change is not just a practical or nutritional issue,” said lead author Kosla. “Food is tied to identity, belonging and family life, so vegan advocacy, activism and public health messaging needs to engage with those emotional and cultural attachments.” The study interviewed 24 regular meat consumers to explore their attitudes and memories related to food. Data was analysed using a technique called reflexive thematic analysis, used to identify patterns. Researchers then developed themes to explain their findings. The team explained that this method ‘embraces the positionality and lived experiences’ of the researchers to facilitate transparency about any bias or prior belief each researcher holds. Traditional, nostalgic foods, such as turkey at Christmas, were strongly linked to family gatherings, celebrations and cultural identities, initially acting as a barrier to change. However, the researchers found that participants became more open to vegan alternatives when asked to reflect more deeply, particularly if those alternatives could recreate the same social experience or emotional meaning. The study also found that friends were seen as more flexible and accommodating of plant-based diets than family, where traditional food practices appeared harder to change. Researchers believe the findings could help plant-based food producers, campaigners and public health organisations make plant-based options feel les like a loss by recreating nostalgic or culturally significant dishes using vegan ingredients. Psychologist Carol Jasper, a vegan and primary supervisor for the project, said this could help reduce social barriers people face, particularly in family settings. “Like culinary traditions from the past, the food of the future, crafted without the inclusion of meat and other animal-derived ingredients, may also evoke a sense of nostalgia and encourage the creation of new customs that can resonate with and enrich future generations,” Jasper commented.

Oatly has announced its financial results for the second quarter ended 30 June 2026, reporting a 15.2% revenue increase compared to the prior year period. The Swedish oat milk maker recorded revenues of $240.1 million in the second quarter, with a gross margin of 33.9% – a 1.4 percentage point increase compared to the previous year. Oatly said its 12.7% growth in constant currency revenue was driven by growth in the company’s Europe & International markets, as well as North America, primarily in the retail channel. It also saw volume growth in Greater China, despite acknowledging increased competition in foodservice. Europe & International revenue increased $24.9 million, or 21%, to $143.1 million for Q2 2026, compared to $118.2 million in Q2 2025. The increase in revenue was driven by volume growth of 16.9%, mainly led by growth in barista products. Meanwhile, North America revenue increased $3.7 million, or 5.9%, to $66.9 million for the second quarter, compared to $63.2 million in the prior year period. Greater China revenue increased $3.1 million, or 11.6%, to $30.1 million for Q2 2026. Oatly said it is continuing its strategic review of the Greater China business, expected to be complete within 2026 – though it stated that there is no definitive timetable for completion, and there can be ‘no assurances’ that the process will result in any transaction or strategic change. The margin improvement compared to Q2 2025 was attributed to improvements in supply chain efficiency, channel mix in North America, and market and product mix in Europe & International, partially offset by the impact of the conflict in the Middle East on energy and logistics costs. Net loss in the second quarter attributable to shareholders of the parent was $31.3 million, compared to $55.9 million in the prior year period. Adjusted EBITDA for the quarter was $0.4 million, an improvement on the previous year period’s $3.6 million EBITDA loss. R&D expenses in the second quarter of 2026 were $4.6 million, which was flat compared to the prior year period. Based on the latest results, the company has raised its 2026 outlook, with constant currency revenue growth now expected to be in the range of +8-10% (from +3-5% previously). Jean-Christophe Flatin, Oatly’s CEO, commented: “I am pleased to report another quarter of profitable growth marked by demand-led value creation. Our second quarter results reflect the disciplined execution of our strategy including improvements to the mix of channels, customers and products.” He noted that the company’s “growth playbook” is outperforming expectations in Europe and gaining traction in North America, adding that the strong returns reinforce commitments to reinvesting in the business. “We continue to make progress reducing our cost structure, and the cost pressures associated with the conflict in the Middle East are tracking according to our expectations. We remain focused on execution and are committed to building on this momentum to deliver consistent, sustainable and profitable growth over time.”