Spanish bakery solutions company Lasenor has debuted a clean label, texturizing protein specifically designed for commercial bakery applications, in collaboration with Israeli start-up Meala FoodTech.

In the US, Senators John Fetterman and Joni Ernst have reintroduced a bill seeking to restrict the labelling of egg alternative products.

Solar Foods has unveiled a new application for its microbial protein Solein, using it as a replacement for egg yolk in mayonnaise production.

Revyve has raised nearly €24 million in Series B financing to accelerate the roll-out of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories.

Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications.

Vegan Food Group has announced a new partnership with US food-tech company Eat Just, creator of the Just Egg product.

CV Sciences has launched Lunar Fox Food Co, a new line of plant-based and gluten-free food products, into the US retail market.

FoodBev Media team members share their predictions for trending areas across the plant-based category ahead of 2025.

The strategic partnership is set to help bring PoLoPo’s egg-free egg protein – grown in potatoes – to the commercial baking market.

Burcon NutraScience Corporation has unveiled its Puratein canola protein isolate, targeting the burgeoning egg replacement market.

Ingood by Olga, a French plant-based ingredients specialist, has developed an egg replacement solution made from fermented lentil powder.

Revyve has opened a facility in the Netherlands, supporting production of its new gluten-free ingredient line made from baker's yeast.