Tetra Pak has reached a major milestone in sustainable packaging by extending its paper-based barrier technology to high-speed Tetra Pak A3/Speed filling lines. South Korea’s Maeil Dairies has become the first producer to implement the new line on an industrial scale for soy milk production. The first time the technology has been used in a plant-based solution. The move marks a significant step forward in the food and beverage industry’s transition towards low-carbon, renewable packaging materials, proving that sustainability innovations can now operate at high speed and high volume without compromising food safety, shelf life or operational efficiency. The new paper-based barrier has been developed to replace the aluminium foil layer traditionally used in aseptic cartons, while maintaining comparable levels of food protection and product shelf life. When combined with plant-based polymers derived from sugarcane, the Tetra Brik Aseptic 200 Slim carton used for Maeil Soy Milk 99.9 in South Korea achieved 87% renewable content and delivered a 26% reduction in package carbon footprint, as verified by the Carbon Trust. A key breakthrough is the technology’s compatibility with high-speed production. Maeil Dairies is the first producer globally to run packaging material with the new paper-based barrier on a Tetra Pak A3/Speed filling machine, demonstrating its readiness for large-scale industrial deployment. The A3/Speed line delivers outputs of up to 24,000 packages per hour while maintaining low operational costs and high food safety standards. Importantly for producers, existing A3/Speed lines can be upgraded with a high-frequency induction-heating sealing system, allowing adoption of the new packaging material without significant capital investment. Tatiana Liceti, executive vice president, packaging solutions at Tetra Pak, said: “Scaling sustainable packaging solutions should go hand in hand with operational efficiency". She continued: "By bringing our paper-based barrier to high-performing Tetra Pak A3/Speed packaging lines, we are offering beverage producers an opportunity to adopt low-carbon packaging solutions based on renewable materials while maintaining food protection and cost-competitiveness.” The Maeil Soy Milk 99.9 launch also marks the first use of Tetra Pak’s paper-based barrier in the plant-based beverages category, underlining the technology’s relevance for one of the fastest-growing segments in the beverage market. Maeil Dairies, a long-standing innovator in the plant-based space, views the transition as a natural evolution of its sustainability strategy. Inki Lee, chief operating officer at Maeil Dairies, commented: “Introducing new packaging on our Soy Milk 99.9 line reflects our ongoing commitment to innovation and environmental responsibility. Our collaboration with Tetra Pak enables us to drive meaningful, forward-looking change that will benefit consumers and future generations alike.” The development builds on Tetra Pak’s 2023 launch of the world’s first aseptic beverage carton in which the traditional aluminium foil layer was replaced with a paper-based barrier. The innovation simplifies the carton structure from three to two main components, improving recyclability by maximising paper fibre recovery and generating higher-quality fibre and non-fibre fractions. By combining a paper-based barrier with plant-based polymer coatings, the overall renewable content of the packaging is significantly increased, delivering measurable carbon footprint reductions and supporting the industry’s broader decarbonisation goals.

US-based vegan cheese company Rind by Dina & Joshua has announced the launch of its latest innovation: a plant-based brie crème. The new spreadable vegan cheese is a take on traditional brie and is made with cultured cashew and tofu with ‘sharp umami notes’. Speaking about the launch, the company said it was ideal for “spreading on bread, pairing with fruit and bringing an indulgent element to charcuterie boards.” The plant-based brie, like the rest of Rind’s range, is dairy-free, gluten-free, and certified kosher. Available in 8 oz containers, Brie Crème will launch exclusively on Faire. Top image: © RIND

Trubar, the US protein bar brand known for its dessert-inspired flavours and clean-label positioning, has been acquired by Turkish snack giant ETi Gıda in an all-cash transaction valued at $173 million. The deal includes no earn-out and transfers 100% ownership of Trubar to ETi. The acquisition represents a major growth milestone for Trubar and a strategic expansion move for ETi Gıda, which is seeking to strengthen its presence in North America while building a broader global better-for-you snacking portfolio. Trubar founder and CEO Erica Groussman will remain in her role, and the company’s leadership team and employees will continue operating the brand independently, maintaining its vision, culture and operating model. “By joining the ETi family, we’re not changing who we are; we’re doubling down on it,” said Groussman. “Our products, people, and values remain at the heart of everything we do. What changes is our ability to deliver with greater consistency, innovate faster, and reach more consumers around the world”. Founded in 2019, Trubar has quickly positioned itself as a disruptor in the protein bar and better-for-you snacking category. The brand is known for its plant-based, gluten-free, dairy-free, soy-free and sugar alcohol-free formulations, paired with indulgent, dessert-inspired flavours and playful, culture-forward branding. Over the past year, Trubar expanded distribution to more than 21,000 retail locations across the US, including Costco, Target, Whole Foods, Albertsons and Erewhon. The company reported nearly $100 million in gross revenue in 2025, more than doubling the category’s five-year growth rate. It has also broadened its portfolio with the launch of Trubar Kids, extending its brand positioning to family and children’s nutrition. The partnership with ETi Gıda is expected to significantly accelerate Trubar’s ability to scale operations, strengthen supply chain infrastructure, and enter new international markets while maintaining brand autonomy. For ETi Gıda, a family-owned company founded in 1961, the acquisition represents a strategic entry point into the US clean-label and functional snacking segment. “Welcoming Trubar into the ETi family is a strategic step in expanding our presence in North America, one of the most influential markets globally, shaping the future of snacking,” said Firuzhan Kanatlı, chairman of the board of ETi Gıda. “By combining ETi’s operational expertise and scale with TRUBAR’s strong clean-label portfolio and agility, we believe both brands are well positioned for long-term global growth,” Kanatlı continued. ETi Gıda operates nine production facilities and employs nearly 8,500 people worldwide, with a diversified portfolio spanning biscuits, cakes, chocolate, wafers, savoury snacks, functional foods, frozen and chilled products, gluten-free lines and baby food. The company is recognised for its vertically integrated manufacturing, advanced R&D capabilities and long-standing consumer trust in its home market and international regions. Under ETi’s ownership, Trubar will retain its brand identity and operating structure, while gaining access to global manufacturing capabilities, international distribution networks and operational scale. The companies describe the deal as a platform for long-term international expansion rather than short-term integration. “ETi Gıda isn’t just a snack company, it’s a brand people grow up with,” Groussman said. “For generations, it’s been part of everyday moments that matter, creating an emotional connection rooted in happiness and trust. That idea deeply resonates with me, and I’m excited to bring that same spirit to Trubar as we expand our footprint globally.” With strong US retail momentum, brand loyalty, and a differentiated product portfolio, Trubar now enters its next growth phase backed by one of the world’s most established snack manufacturers, positioning it to evolve from a domestic category disruptor into a global better-for-you snacking brand.

British hummus brand ChicP has launched what it calls 'the UK’s first-ever' functional hummus range, positioning the brand at the forefront of health-led innovation within the chilled dips category. The new range has been developed to meet growing consumer demand for gut-health support, increased fibre intake and functional nutrition, while maintaining premium taste and clean-label credentials. ChicP’s innovation centres on replacing water with aquafaba (chickpea water), boosting fibre and protein content while reducing waste, alongside the use of extra virgin olive oil instead of rapeseed oil to enhance nutritional quality. Designed to deliver tangible health benefits without compromising flavour or versatility, the range targets consumers seeking plant diversity, digestive support and everyday functional eating – expanding hummus beyond a traditional dip into a core lifestyle food. “We created this functional range to enable consumers to choose healthier eating habits without compromising on flavour or convenience,” said Hannah McCollum, founder of ChicP. “We’ve pushed the boundaries of what hummus can be – delivering targeted benefits for gut health, plant diversity and functional nutrition, while keeping taste at the heart of everything we do.” The new range features five SKUs, each designed with specific nutritional and functional benefits: Velvet Good Gut Hummus – enriched with Aquamin, a natural seaweed-derived calcium source that supports digestive enzyme function and gut microbiome health; delivers 4 Plant Points Velvet Green Queen Hummus – a Green Goddess-style blend of peas, spinach, parsley and basil, delivering 6 Plant Points and high fibre content Velvet Beetroot & Horseradish Hummus – bold, earthy flavour with warming spice, offering 6 Plant Points and high fibre Velvet Hummus: High in Fibre – a Great Taste Award winner known for creamy texture and premium flavour Indulgent Velvet Truffle Hummus – created with The Truffle Hunter, delivering premium savoury notes and 4 Plant Points The functional hummus range is now available through major premium and health-focused retailers, including Ocado, Whole Foods Market, Planet Organic, Midcounties Co-op, Booths, Abel & Cole, Selfridges and independent farm shops nationwide. The range will retail at £2.50 RRP per 150g pot, with the Truffle variant at £2.75 RRP.

Indian FMCG company Marico has signed definitive agreements to acquire a 60% stake in Cosmix Wellness Private, the owner of digital-first functional wellness brand Cosmix, at an equity valuation of approximately ₹375 crore (approx. $41.5 million). Cosmix offers plant-based protein powders, fermented yeast protein powders and functional superfood blends, and has recently expanded into functional foods including plant-protein pancake mixes and bars. Its flagship protein products are formulated using blends of rice and pea protein isolates, as well as yeast protein combined with pea protein, catering to consumers seeking digestibility, gut health benefits and sustainable nutrition alternatives. The products are offered in multiple flavours and positioned as premium, clean-label and lifestyle-oriented. Founded in 2019 by Vibha Harish and Soorya Jagadish, Cosmix operates primarily through its direct-to-consumer channel and also sells via e-commerce and quick-commerce platforms. The brand is positioned in the plant-based and functional nutrition segment. Following the transaction, Cosmix will focus on accelerating profitable growth, expanding into adjacent wellness and nutraceutical categories, strengthening multi-channel distribution and continuing new product development. Saugata Gupta, MD and CEO of Marico, said: “The investment in Cosmix brings another strong and differentiated brand into our digital-first portfolio. We foresee immense potential in the wellness and plant‑based nutrition space, and Cosmix has already demonstrated deep consumer resonance with its best-in-class, innovative offerings." "Together, we are committed to accelerating their journey, expanding into relevant adjacent wellness categories, and building a sustainable, profitable brand that inspires trust and delivers meaningful value to consumers across India.” Harish and Jagadish added: “We started Cosmix to champion clean ingredients and honest communication – creating the kind of wellness products we wanted for ourselves and our community. Partnering with Marico is a defining moment for that mission." "We see incredible synergies in R&D, manufacturing and more. Seeing such a long, beautiful future for Cosmix makes us incredibly happy. Together, we’ll continue building one of India’s most loved, ethical and trusted wellness brands.”

Wonder Juice, the cold-pressed juice brand known for bold flavours and functional nutrition, has expanded its portfolio with the launch of two new Wonder Green varieties: Clean Green and Veg8 & Cayenne. Designed for consumers seeking both performance and taste, the two new flavours bring fresh energy to the green juice category, targeting daily wellness routines, detox support and adventurous palates. “Clean Green and Veg8 & Cayenne are a natural evolution of the Wonder Juice brand,” said Michele Abo, general manager. “Our consumers want juices that work harder for them, delivering real nutrition, vibrant flavour and variety without compromise. These two new blends bring exciting personality to the green juice category, whether you're looking for something refreshing and light or bold with a little heat.” Positioned as a daily wellness staple, Clean Green offers a crisp, refreshing profile focused on hydration, cleansing and plant-powered nutrition. The blend features kale, spinach, green apple, cucumber, lemon and ginger, delivering a smooth, approachable green juice experience designed for everyday consumption. Created for consumers who prefer bolder flavour profiles, Veg8 & Cayenne layers hearty vegetables with a touch of spice. Ingredients include carrot, beet, celery, cucumber, red pepper, tomato, cayenne and lemon. The cayenne adds gentle heat while enhancing the natural sweetness of the vegetables, appealing to shoppers seeking functional benefits with complexity and heat. The new Wonder Green flavours join the broader Wonder Juice line-up, which spans three established lines, Wonder Beet, Wonder Melon and Wonder Lemon, totalling 11 varieties: Each line targets specific wellness needs, from hydration and immunity to energy, digestion and heart health. Wonder Juice products are made with 100% cold-pressed organic juices using Fair-Trade certified and non-GMO ingredients. The brand emphasises a no-compromise formulation strategy, with no added water or sugar and packages exclusively in 100% recyclable glass bottles. “Wonder Juice responds to consumers' demand for 100% authentic juices with no shortcuts, no added water, no added sugar,” Abo added. “Every blend is carefully crafted to deliver a curiously good experience that is both delicious and nourishing.”

M2 Ingredients, one of the largest vertically integrated functional mushroom grower and ingredient suppliers globally, has announced the launch of the M2 Center of Innovation. The purpose-built food, beverage and supplement R&D application lab is designed to fast-track product development and raise industry standards in the rapidly expanding functional mushroom category. The new facility brings together one of the industry’s most experienced functional mushroom R&D teams with a dedicated, application-driven innovation space to support brands developing next-generation products across multiple formats. These include ready-to-drink (RTD) beverages, ready-to-mix powders, gummies, capsules, shots, bars and other functional formats increasingly in demand by health-conscious consumers. “This is a major step forward not just for M2, but for the entire functional mushroom industry,” said Jeff Rogers, CEO of M2 Ingredients. “Brands have historically had to choose between ingredient suppliers and true innovation partners. The M2 Center of Innovation eliminates that tradeoff by combining deep scientific rigour with real-world formulation and application expertise. This will be a powerful asset for our partner brands and a catalyst for faster, more confident innovation.” Unlike traditional application labs, the M2 Center of Innovation is fully integrated with M2’s cultivation, processing and scientific research operations. This vertically integrated structure allows formulation challenges, such as solubility, suspension, flavour pairing and sensory performance, to be addressed at the ingredient level rather than through downstream workarounds, enabling more consistent performance and scalable product development. The centre will be led by Jay Schmalz, R&D innovation manager at M2 Ingredients, and supported by an in-house team of food scientists, formulation specialists and researchers with decades of experience developing functional foods, beverages, and supplements for leading consumer brands. “This Center of Innovation reflects the infrastructure the functional mushroom space has been missing,” founder Sandra Carter said. “It is designed to help brands move beyond concepts and into market-ready products that deliver on both efficacy and experience. We believe this will fundamentally change how functional mushroom products are developed and commercialised.” Chief science officer Julie Daoust added: “This is the partner I always wished I had when I was responsible for bringing new products to market". She continued: “A team that understands ingredient science, formulation realities, scale-up challenges, and commercialisation timelines all at once. The M2 Center of Innovation allows brands to innovate without having to build a full internal R&D infrastructure, while still delivering products that truly work.” The M2 Center of Innovation is now open and actively collaborating with food, beverage and supplement brand partners.

Nomo, the UK’s plant-powered and free-from chocolate brand, is set to make Easter 2026 its most ambitious yet, unveiling its largest and most innovative Easter range to date. The expanded portfolio combines brand-new product launches with established best-sellers, delivering an inclusive offering that is completely free from dairy, gluten, egg and nuts. With Easter continuing to be a critical trading moment for chocolate manufacturers and retailers alike, Nomo is strengthening its leadership position in the free-from category by delivering both indulgence and inclusivity. The 2026 range has been developed to meet growing consumer demand for plant-based and allergy-safe products, without compromising on taste, texture or innovation. This year’s lineup introduces four major new launches designed to broaden choice and drive excitement across gifting, sharing and self-treat formats. Highlights include filled bunnies, a popcorn-flavoured Easter egg, premium gifting options and shareable multipacks. New product launches for Easter 2026 include: Crispy Toffee Bunny (25g, £1.00 RRP) – A smooth chocolate bunny filled with a crispy toffee-flavoured centre, delivering texture and crunch in every bite. Stockists: Tesco, Morrisons, Asda, Ocado. Popcorn Egg & Bar (158g, £7.50 RRP) – Building on the success of NOMO’s Salted Popcorn chocolate bar, this sweet-and-salty flavour combination makes its Easter debut in a premium egg and bar format. Stockists: Tesco, Morrisons, Asda, Sainsbury’s, Waitrose, Ocado. Mini Caramel Bunnies – 5 Pack (53g, £2.75 RRP) – Bite-sized bunnies featuring NOMO’s best-selling gooey caramel centre, coated in creamy free-from chocolate. Stockists: Morrisons, Sainsbury’s, Waitrose, Ocado. Honeycomb Bunny in Gift Box (120g, £5.75 RRP) – A premium hollow chocolate bunny packed with crunchy honeycomb pieces, launching as a Sainsbury’s exclusive. Alongside the new launches, NOMO is expanding its core Easter range with strong-performing favourites and family-friendly formats designed to maximise shelf appeal and basket spend. These include: Cookie Dough Bunny (25g, £1.00 RRP) Creamy Choc Egg & Mini Bars (154g, £7.50 RRP) Cookie Dough Egg & Bunny (155g, £7.50 RRP) Ultimate Egg, Bunnies & Mini Bars (223g, £11.00 RRP) Mini Vanilla Bunnies – 5 Pack (53g, £2.75 RRP) Easter Hunt Pack (88g, £4.50 RRP) Nomsters Crispy Egg & Lolly (92g, £4.50 RRP) The range spans multiple price points and formats, supporting strong category performance across gifting, children’s products, sharing packs and premium Easter treats. Tara Stevens, senior brand manager at Nomo, commented: “Easter is a special time for coming together and sharing treats with the people you love, so it’s important to us that no one feels left out because of allergies or dietary needs." "Our 2026 range brings something for everyone, from exciting new flavours like Crispy Toffee and Popcorn to our much-loved, award-winning favourites – all made with the same great taste people expect and love from NOMO," she continued. Short for “No Missing Out”, Nomo continues to redefine the free-from confectionery category by combining inclusivity with indulgence. All products are plant-powered and free from dairy, gluten, egg and nuts, making them suitable for consumers with dietary restrictions, allergies and plant-based lifestyles. The full Easter 2026 range will be available from the free-from aisles of major UK supermarkets, online retailers and the Nomo online store.

A landmark analysis by sustainability consultancy Systemiq, supported by the Good Food Institute Europe, reveals that scaling the alternative protein sector across the European Union could generate €111 billion in annual gross value added by 2040, a contribution on par with Europe’s wine industry. The analysis, Seizing the economic opportunity of alternative proteins in Europe, positions plant-based foods, cultivated meat and fermentation-derived ingredients as potential engines of economic growth, competitiveness and job creation for the continent’s food system. The report underscores that alternative proteins, spanning plant-based products to novel fermentation-made ingredients and cell-cultivated meats, are not merely niche consumer trends but could form the backbone of a new industrial ecosystem. With modest public investment and supportive policies over the next 15 years, the sector could unlock substantial market opportunities, entire value chain growth and significant export momentum. Key economic highlights for the EU €111 billion in annual gross value added (GVA) by 2040, assuming strategic prioritisation of the sector, comparable to longstanding European staples like the wine market. A €79 billion domestic market across the full alternative protein value chain, from ingredient production to processing and distribution, roughly equivalent to Lithuania’s GDP in 2024. €60 billion in export value potential, positioning the EU as a global hub in advanced food biomanufacturing, with levels comparable to current EU exports to South Korea. Up to 414,000 quality jobs across science, manufacturing, agriculture and logistics, supporting both traditional and technology-driven food production roles. The report also highlights that alternative proteins can strengthen food security and agricultural resilience by diversifying demand for crops such as peas, beans and lentils, expanding opportunities for farmers and reducing dependency on imported feedstocks. To realise this potential, the analysis argues that EU and national policymakers must treat alternative proteins as a strategic priority. Key recommendations include scaling public R&D investment and improving regulatory pathways to help emerging companies navigate novel food approvals efficiently, particularly benefiting small and medium enterprises. Analysts suggest that annual public spending of around €1.4 billion, split between research, scale-up infrastructure and supportive regulation, could generate far greater private sector investment, accelerate commercialisation and make European products globally competitive. While the EU-wide report paints a broad picture, country-specific studies indicate additional potential. For example, a complementary Systemiq analysis focused on Germany estimates that, under ambitious scenarios, alternative proteins could contribute €65 billion to the German economy and create up to 250,000 jobs by 2045. For food manufacturers, ingredient producers, restaurant chains and retailers, the report signals both market growth and supply chain evolution. The expansion of plant-based, fermented and cultured products could shift commercial dynamics in categories ranging from meat substitutes and dairy alternatives to functional ingredients and flavour platforms.

Swedish store Ikea, best known for its furniture, has partnered with popular stop-motion character Tiny Chef to promote the global rollout of its new plant-rich falafel ball. The launch is accompanied by a series of short episodes featuring Tiny Chef, a vegan stop-motion character that promotes healthy, plant-rich cooking. The storyline follows Tiny Chef as he visits an Ikea store in search of a spatula, only to encounter a job application. The narrative then unfolded with him joining the IKEA restaurant team as a Food Co-worker and becoming an ambassador for the new falafel balls. The falafel balls, a plant-rich product designed to mirror the company’s popular meatballs, are made from chickpeas and are positioned as an affordable and familiar entry point for customers interested in plant-rich eating. The product is available worldwide, including a version designed for children and can be eaten in store at the cafés or purchased as a frozen item to be cooked at home. The latest launch is underpinned by consumer research, with Ikea’s insights showing that people under 30 were the most likely age group to follow vegetarian or vegan diets, yet only 15% of respondents reported eating plant-based meals regularly. Across more than 30 markets, Ikea continued to price plant-based dishes at the same level or lower than animal protein alternatives. Separately, the Ikea Life at Home Report found a strong correlation between cooking together and higher levels of happiness at home, a finding that informed the emphasis on shared, joyful food experiences. The falafel balls are launching in stores from February. Top image: © Ikea

UK organic tofu brand The Tofoo Co has agreed to acquire Topas – a German-based manufacturer behind the Wheaty brand – in a move that significantly strengthens its European growth strategy and natural protein portfolio. Founded more than 30 years ago by Sanni Ikola-Gaiser and Klaus Gaiser, Topas is best known for Wheaty, a premium range of organic seitan products including sausages, deli slices and meat alternatives. Based near Stuttgart, the business has built a loyal consumer base across Germany through specialist organic retail and, more recently, major grocery listings. Wheaty also has established distribution in France, Austria, Switzerland and the Netherlands. Topas currently employs over 100 people and reported €14 million turnover in its most recent financial year. The acquisition is backed by private equity firm Comitis Capital, which described the deal as a strategic fit with Tofoo’s long-term ambition to expand beyond the UK while remaining focused on high-quality organic plant-based foods. Under the deal, Tofoo plans to accelerate growth of the Wheaty brand in Germany, expand international distribution and unlock new opportunities for Wheaty products in the UK. The acquisition also strengthens Tofoo’s capabilities in seitan manufacturing, complementing its existing focus on tofu and tempeh, while providing a strategic platform ahead of the company’s planned German market entry in 2026. Posting about the news on Linkedin, David Knibbs, CEO of The Tofoo Co, said: “Wheaty shares so much with The Tofoo Co, a passion for organic production, great taste and making meat-free food that people genuinely enjoy”. “Bringing the Wheaty brand into the Tofoo family gives us exciting opportunities to grow the business in its home market, expand internationally and introduce seitan more meaningfully to the UK alongside our natural protein range," he added. Topas will continue to operate from its Stuttgart base, maintaining its commitment to organic production and quality. As part of the transaction, Sebastian von Eltz will become managing director of Topas. The current managing directors, Klaus Gaiser and Miikka Gaiser, will remain closely involved, with Klaus focusing on product development and Miikka continuing to lead production and organisational operations. Knibbs continued, “Topas has been producing high-quality organic seitan for over 30 years and has built a loyal following in Germany, France and beyond. Founder Klaus Gaiser has created something special, and we’re proud to become the next stewards of the business.” The transaction is expected to close later in February.

Plant-based nutrition company Ripple Foods has announced the launch of Ripple Organic Plant-Based Milk, a new organic line designed to meet growing consumer demand for cleaner labels and stronger nutritional performance in the dairy alternatives category. Available in Original and Vanilla variants, the new organic range delivers 5g of plant-based protein per serving, offering up to 2.5 times more protein than almond milk. The product is also free from the top nine allergens, positioning it for families managing food allergies and dietary restrictions. As organic plant-based milk sales continue to grow, Ripple is targeting shoppers seeking simpler formulations and functional nutrition. Ripple Organic is made with five ingredients or fewer, contains no gums or oils and is designed to deliver a smooth, creamy taste for everyday use across cereal, smoothies and direct consumption. “For many shoppers, choosing organic in the milk aisle has meant compromising – on protein, on taste, or on ingredients they actually recognise,” said Becky O’Grady, CEO of Ripple Foods. “Ripple Organic was created to give families an organic option that finally delivers on everything they care about: clean ingredients, great taste and real, satisfying protein, all in one simple bottle.” Berkeley, California-based Ripple Foods is known for its pea-protein-based dairy alternatives, including plant-based milks, protein shakes and half & half. The product is made using Ripple’s signature pea protein, and is nut-free, dairy-free, soy-free, lactose-free, gluten-free and 100% vegan, reinforcing its positioning within the free-from and plant-based nutrition segments.