The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

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.

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.

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’.

New analysis of Circana data, by Good Food Institute 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.

A new protein powder, containing Solar Foods’ Solein ‘air protein’ ingredient, is launching in the US under Ambrosia Collective’s brand Planta.

Louis Dreyfus Company 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.

Naked Smoothies has announced the launch of two high-protein flavours: Chocolate Banana Protein and Blueberry Cheesecake Protein.

At Vitafoods Europe 2026, ADM showcased how advances in microbiome science help brands meet increasingly personalised consumer health needs. Through featured concepts, ADM highlighted microbiome solutions targeting stress, sleep, mood, digestive health, metabolic health, women’s health, active nutrition and more.

Rxbar has expanded its high-protein snack range with the launch of high-protein chocolate chip peanut butter, a new plant-based protein bar containing 19g of protein and made with six ingredients.

Raisio has secured €1.8 million in funding from Finnish innovation agency Business Finland to support a four-year research project aimed at developing functional fibre ingredients from grain processing side streams.

General Mills’ Lärabar snack bar brand has expanded its offering to include Lärabar Protein, debuting in three flavour varieties.

FoodBev was recently invited to take a journey through today’s most influential taste trends during a visit to ADM’s Flavour Innovation Centre in Berlin, Germany.