It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of Start-up of the month, we speak to Happy Plant Protein. The Finnish food-tech company's patented technology produces tailor-made plant protein ingredients for use across a wide range of food and beverage applications. The company's CEO and co-founder, Jari Karlsson, tells us more. What led to Happy Plant Protein’s establishment and what is the company’s long-term goal? The invention itself was the main motivator. It was discovered that there was an even easier, more responsible and more cost-effective way to produce plant-based proteins. This was especially true when compared to the current isolate/wet separation technology. At that stage, we did not know that the protein quality of the end product would be so good. The very mild taste, better structure and nutritional content clearly differentiated the technology from air separation, such as in current concentrates. The company's long-term goal is for this technology to become the industry standard for producing plant protein. In your view, what are the most critical challenges currently facing the alternative protein industry and how do you aim to address them? The bottom line is that we are running out of food, and all the technologies currently under development are needed. Since most new technologies are regulated, we must also be able to develop new methods for the present. The success of many alternative technologies is also slowed down by high investments, which also increase production costs. In our case, what makes us stand out from the rest is our simple, single-stage process, the use of existing extrusion equipment, and the use of a simple raw material, flour. How does Happy Plant Protein’s technology to turn local crops into valuable protein ingredients work? The process is very simple. We use basic legume or grain flour. It is fed into a dry extruder, and at the other end comes out as ready-made textured protein, equivalent to TVP products already on the market. If we consider the entire processing process, first we need beans, which are shelled and ground into flour. This is then fed into the extruder, where separation and texturing take place. This stage produces both protein and carbohydrate fractions. Next, they are separated from each other using an optical separator and packed into bags. The short separation process is energy efficient, uses no water and produces no waste. The original nutritional values are also retained in the end product. The protein fraction has a protein content of between 55 and 70%. The fraction also contains healthy dietary fibre. What kinds of regional crops is Happy Plant Protein utilising in the production of its solutions? In general, all legumes work well. Peas, fava beans, lentils, chickpeas, soybeans. In addition, mixtures made from these can be used to influence the content, colour and properties of the final product as desired. How do you ensure sustainability within your approach? The process does not require chemicals, energy and water consumption is minimal, and everything that goes in comes out. There is only a small amount of waste when starting and stopping the machine. Additionally, if we also keep in mind that this enables regional production, all logistical distances are shortened. How does the company differentiate itself and provide a unique solution that stands apart from other innovators within the alt-protein category? This technology competes with other plant-based protein processing technologies. The technology can be implemented immediately and production can begin right away, with no regulatory restrictions. We have a partner in Latvia who has drawn up plans for the construction of a new Happy Plant Protein factory. The construction costs for the factory are approximately €6 million. An isolate factory is also currently being built in Latvia, with construction costs of around €150 million. This means that the capital required is also significantly lower. Above all, however, is the taste of the protein. We have received feedback from everyone who has tested the protein that the taste is very good. Taste is important for the industry, as it simplifies the development of new products. How do you approach collaboration with other businesses in the plant-based food industry? We approach this by utilising either the customer's own raw materials or their factory. The fact that inexpensive raw materials (flour) can be processed into products that are 7–10 times more valuable, or that current technology (such as air classification) no longer meets customer quality requirements, gives us a way to approach customers. We work together on a development project to achieve the desired end product quality and offer the technology to the customer on a license basis. The customer starts their own production and runs a successful business using our technology. What is Happy Plant Protein’s biggest achievement to date? We are working on a development project with a couple of major ingredient companies. We have partners close to primary production who are planning to build a new production line, and we have food companies that are enthusiastic about the taste and properties of the protein. So we are very close to commercialisation. So far, we have also ensured that the technology works on an industrial scale in collaboration with European equipment manufacturers. Has the company encountered any notable challenges on its journey? How have they been navigated? A year and a half ago, we started with the process itself and ensuring its maturity. Now we are working on the properties of protein and carbohydrate fractions and their utilisation in different products and applications. We are moving forward step by step, and are receiving valuable feedback from customers on what the industry and the market require. Things don't happen overnight, so I think the only challenge we've faced is time. We've progressed according to our plan. For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic sector? Things take time. If you are creating something new, it will take time to implement it with your customers. Be prepared for that. And remember to focus on your own work. We have received many contacts that are really interesting, but unfortunately, there is not always enough time for everything!

Lipton Teas & Infusions has appointed Grant Reid as chair, effective immediately. Reid previously served as chief executive of Mars for nine years, following more than three decades at the business. During that period, company sales rose by over 50%, alongside expansion in its pet services division. He currently holds board roles at Vanguard and Marriott International. Between 2021 and 2024, he chaired the Sustainable Markets Initiative Agribusiness Taskforce, convened by King Charles III, focusing on regenerative agriculture. He has also served on the board of the Consumer Goods Forum, where he co-chaired the governance committee and worked on the Forest Positive Initiative. Reid will work with Lipton chief executive Marc Busain, who joined the business in October, as the company continues its growth strategy. Reid said: “I am delighted to join Lipton as chair at such an exciting time for the company. Lipton is a business with wonderful brands, real heritage and a place in people’s everyday lives all over the world." "Businesses like this succeed through creating value for consumers, partners and communities – with purpose and performance going hand in hand. I look forward to working with Marc, the board and the leadership team as Lipton builds its next chapter.” Busain added: “I am thrilled that someone with the stature and experience of Grant has agreed to become our new chair and I am confident he will be an invaluable support and source of wisdom and challenge for all of us.”

Döhler has reached an agreement to acquire the remaining shares in British flavour house Treatt for £183 million, taking full ownership of the company. The agreement was announced today (29 April 2026) following a previously established ‘relationship agreement’ between the two businesses in January. German ingredients manufacturer Döhler already held a 28% stake in the flavour house, increased from 10% in late 2025. Under the terms of the acquisition, Treatt’s shareholders will be entitled to receive 305p per share in cash. The deal represents a 47% premium on the closing price of 206p per share on 28 April, and 17% on a previous takeover offer made by UK flavour manufacturer Natara, which was rejected following an initial agreement in September 2025. Döhler said that while it remains supportive of Treatt’s turnaround efforts, including measures to stabilise operations following a turbulent period, it believes that public markets’ focus on short-term performance will prevent Treatt from gaining the necessary support required to deliver its strategy. The company added that it believes it is the ‘right partner to unlock the full extent of Treatt’s potential,’ noting that its support and distribution capabilities will deliver a flexible platform to accelerate growth in a privately-owned setting. Synergies expected from the acquisition include enhanced innovation capabilities, broader global reach and long-term investment stability, driven by the companies’ complementary portfolios and geographic activities, including a strong footprint in the US. Treatt has a longstanding history in the flavour and fragrance industry, established in 1886 and headquartered in Suffolk, UK, with additional operations in the US and China. Its flavour expertise spans fruits, spices, botanicals and more, offering solutions such as extracts and oils for use across a wide range of product applications. This complements Döhler’s portfolio of ingredient offerings including taste modulation and sweetening solutions, natural colours, natural flavours, functional ingredients and more. The company is headquartered in Darmstadt, with over 50 production sites worldwide. Vijay Thakrar, chair of Treatt, said: “The board believes that the proposed acquisition by Döhler represents a positive outcome for Treatt shareholders, providing the certainty of a cash exit for shareholders at an attractive value. It also provides enhanced long-term support for Treatt within a larger strategic platform with access to significant resources.” He added: “The combination of Treatt’s technical expertise and innovation capabilities with Döhler’s established ingredients platforms and international distribution network creates a strong foundation for future growth within an ownership structure with family culture and long-term investment at its core”. Martin Tolksdorf, chief marketing officer at Döhler, said: ““The Döhler Group has long admired Treatt as a high-quality business with a rich heritage of product excellence, strong customer relationships and a deep-rooted culture of innovation. Having worked closely with Treatt over many years as a strategic supplier and customer, we are excited at the prospect of expanding our partnership with Treatt.” The deal is subject to shareholder and regulatory approvals, and is expected to be completed in Q3 2026, subject to these conditions.

UK doorstep delivery service Modern Milkman has expanded its dairy offering with the addition of premium 'brewed milk' from Mossgiel Organic Dairy, as interest in less processed milk continues to grow. Mossgiel’s 'brewed milk' is positioned as a legal alternative to raw milk, which faces strict restrictions in the UK. The milk is gently pasteurised at a lower temperature – 68°C for five minutes – rather than undergoing conventional high-temperature treatment. This approach preserves proteins and maintains a fuller flavour while remaining safe to drink. According to the company, the process is also more energy efficient, using significantly less energy than standard pasteurisation methods. The result is a non-homogenised milk with a natural cream layer and a flavour profile that shifts with the seasons, ranging from lighter, sweeter notes in spring to richer, more buttery characteristics in colder months. The taste is influenced by Mossgiel’s herd management practices. Cows are grass-fed on a natural, seasonal diet without concentrates, GMOs or synthetic additives. Feed includes elements such as seaweed to support animal health and contribute to the milk’s nutritional profile. The partnership also aligns with both companies’ sustainability positioning. Mossgiel was an early mover in eliminating single-use plastics, while Modern Milkman operates a reusable glass bottle and doorstep collection model, which remains relatively uncommon at scale for one-litre formats in the UK. Jenny Thomason, UK head of commercial at Modern Milkman, said the launch responds to “consistent demand” from customers interested in raw milk and less processed options. “Because raw milk is so tightly regulated in the UK, we set out to find the closest possible alternative that still meets the highest safety standards,” she stated. Bryce Cunningham, managing director at Mossgiel Organic Dairy, added that “brewed milk” is designed to meet demand for products that feel closer to the farm while complying with regulations. He highlighted its suitability for uses such as coffee and porridge. The roll-out forms part of Modern Milkman’s broader strategy to expand its dairy range across both everyday staples and speciality products, while supporting regenerative farming practices and circular packaging systems. The product is available to customers via Modern Milkman in a 1-litre glass bottle priced at £2.80.

Nestlé has agreed to sell its Blue Bottle Coffee business to private equity firm Centurium Capital, signalling the latest step in the food giant’s ongoing portfolio reshaping. Late last year, Nestlé announced that it was reportedly exploring the sale of Blue Bottle Coffee, as part of a broader strategic review initiated by new CEO Philipp Navratil. In March, it was reported that Centurium Capital Partners was in advanced talks to acquire Nestlé’s Blue Bottle Coffee. The deal, announced as part of Nestlé’s first-quarter results, is expected to close in the first half of 2026, subject to customary conditions. Financial terms were not disclosed. The divestment signals a shift in strategy for Nestlé, which has been actively reviewing its portfolio to focus on higher-growth and scalable categories. The company said it is also exploring options for other parts of its business, including engaging with potential partners for its Waters & Premium Beverages division and seeking buyers for its mainstream vitamins, minerals and supplements segment. Blue Bottle Coffee, a premium speciality coffee roaster and retailer, was acquired by Nestlé in 2017 as part of a push into high-end coffee. Coffee remains a key growth engine for the group. In the first quarter, the category delivered organic growth of 9.3%, driven by both pricing and improved volumes, with strong performance from brands such as Nescafé. Overall, Nestlé reported organic sales growth of 3.5% for the three-month period, supported by positive momentum across most regions and categories despite macroeconomic uncertainty and the lingering impact of an infant formula recall earlier in the year. Chief executive Philipp Navratil said the company’s performance reflects progress against its strategy, with a continued focus on “RIG-led growth” – increasing volumes alongside pricing – and targeted investment in key platforms such as coffee and food.

US high-protein ice cream brand Protein Pints has expanded its range with the launch of Fudge Brownie, available exclusively nationwide at Sprouts Farmers Market. The new flavour combines brownie batter fudge swirls with brownie pieces, marking the company’s third product launch of the year following Salted Caramel and Banana Graham Slam. According to the brand, each pint contains 30g of protein, 85% less sugar than traditional ice cream and zero artificial sweeteners. The product also contains all nine essential amino acids and is gluten-free. Protein Pints said the addition takes its portfolio to ten flavours, all made with natural ingredients and developed to offer a creamy texture without the chalky aftertaste often associated with protein desserts. The brand is stocked in more than 10,000 retail locations across the US, including Target, Kroger, Ralphs, Meijer, H-E-B and Albertsons.

UK dairy brand All Things has today (28 April 2026) announced an equity investment into its supply partner Yester Farm Dairies, aiming to support the growth of its cottage cheese range. The brand was established as All Things Butter in 2023, and rebranded in January to reflect its expansion into the cheese category. Earlier this month, the company revealed a successful multi-million-pound funding raise, led by The Equity Studio, to support its international expansion. This latest investment will fund machinery upgrades and increase production capacity, aiming to create a stronger platform for future innovation. Yester Farm Dairies, based in Scotland, is run by Simon and Jackie McCreery and began producing cottage cheese for All Things in December 2025. All Things reported strong performance of its cottage cheese line in the 12 weeks since its launch, and highlighted Yester Farm Dairies’ shared ambitions for the category. The cottage cheese range taps into growing interest in high-protein and low-fat dairy options, with cottage cheese recipes trending on social media and All Things noting an opportunity to modernise the category through innovation and quality improvements. The investment into Yester Farm also centres around supporting domestic processing capacity, regional employment and UK supply chain resilience, All Things added. It marks the first step in the brand’s vertical integration strategy, aiming to build a more resilient British dairy industry. All Things’ entire supply chain and production is UK-based. Simon McCreery, founder and MD of Yester Farm Dairies, said: “All Things has brought fresh energy into the category and connected with a younger, more food-engaged consumer in a way that is genuinely exciting”. He added: “Their ethos of supporting the primary producer really resonated with us as farmers ourselves, and we see real value in partnering with a business that combines cultural influence with a clear commitment to product quality, innovation and long-term category growth”.

Spanish nutraceutical specialist Pharmactive Biotech Products is entering the beauty-from-within space with the launch of its first nutricosmetic, Kyoh, formulated to support hair growth. The single-ingredient, pure extract is designed to help support hair follicle function, with recent lab trials producing positive results. Approximately 50% of women and 70% of men experience hair thinning in midlife, while young people are also actively seeking natural solutions that can prevent hair loss and boost hair thickness and appearance. Kyoh is a proprietary extraction of rocket leaves, from the Brassicaceae family of cruciferous vegetables that is commonly used in salads. Characterised by their dark green leaves, they contain vitamins, minerals, phytonutrients and antioxidants. Pharmactive noted that research has increasingly associated these botanicals with supporting hair thickness and growth, with rocket seed oil traditionally used as a hair tonic in South Asia. In a recent lab trial, Kyoh was demonstrated to stimulate dermal papilla cell activity and modulate the activity of genes involved in hair follicle function. Kyoh is a pure extract of Eruca sativa leaf, standardised to more than 1.5% Erucosides, a definitive group of active compounds naturally present in rocket species. These compounds were quantified by HPLC analysis to ensure a total content of 1.5% to 3% flavonol glycosides, Pharmactive said, mainly from quercetin, kaempferol, and isorhamnetin guaranteeing batch-to-batch consistency and reproducibility. These actives are thought to be behind the plant’s stimulating effect on hair follicle cells growth. The ingredient has displayed capabilities in modulating gene activity closely associated with hair growth and follicle cycling – in particular, vascular endothelial growth factor (VEGF). VEGF is involved in the stimulation of the blood vessels supplying oxygen and vital nutrients to the scalp. Growth factor ‘FGF7’ was also activated. This protein contributes to keratinocyte proliferation critical for keratin formation, the main material of the hair strand. In addition, an antioxidant regulator, NRF2, which pre-conditions cells to boost their resistance to oxidative stress was activated. FGF7 also sends signals to the follicles to start a new hair growth cycle. A clinical trial demonstrating Kyoh’s positive impact on hair integrity is due to be published later this year. Marina Diez-Municio, head of R&D and QC at Pharmactive, said: “These results suggest that Kyoh may support hair growth through multiple complementary mechanisms, including protection against oxidative stress which negatively impacts hair growth by damaging hair follicle cells”. Pharmactive sources its raw material from European farmers, and the ingredient is non-GMO and non-irradiated, aligning with today’s consumers’ expectations around naturalness. The company recommends a 300mg daily intake at the beginning, followed by 100mg for maintenance. Pharmactive will introduce Kyoh at Vitafoods Europe from 5-7 May 2026 in Barcelona, Spain, next week.

UK functional beverage brand Trip is expanding its presence in the sleep supplements category, launching a new Dream Blend range featuring powder and gummies. The products are designed to support calming evening routines, formulated with ingredients associated with sleep and relaxation. These include tart cherry, magnesium glycinate, L-theanine, chamomile and lavender, aiming to help consumers unwind at night and wake up feeling refreshed. Dream Powder blends tart cherry with magnesium glycinate, L-theanine, chamomile and lavender to create a powder that can be stirred into hot or cold water before bed. Meanwhile, the Dream Gummies offer a convenient, on-the-go format, combining magnesium with vitamin B6, chamomile and lavender alongside a broader botanical blend. Both products are low in sugar and free from artificial colours or additives. This launch comes as consumers increasingly prioritise sleep health, impacted by busy modern lifestyles, rising stress levels and constant digital stimulation. Social media trends such as ‘sleepmaxxing,’ involving optimised routines for sleep improvement, are gaining traction with younger people on social media platform TikTok. This reflects growing interest in mental wellbeing and self-care, particularly from Gen Z consumers. Trip’s latest launch builds on its wider Calm portfolio, with the brand revealing it received frequent requests for dedicated evening products as part of consumer feedback over the last year. Olivia Ferdi, Trip founder, said: “We’ve brought calm to the daytime, and Dream Blend is an exciting step in allowing us to show up in even more moments when consumers are looking to unwind. Our community has been asking us for a sleep-focused product for a long time, and we’re proud to have created options that fit easily into everyday routines, while helping people unwind at night and wake up ready for the day ahead.” The Dream Blend range is launching into Boots stores across the UK, as well as via the company’s website and TikTop Shop. Dream Powder is priced at £29.99 per 30 servings, while the Dream Gummies are £24.99 per 60 gummies.

Jeni's Splendid Ice Creams has appointed David Stever as chief executive officer, as the US ice cream brand looks to accelerate national expansion and grow its retail and franchising presence. David Stever Stever joins the Ohio-based company with more than 25 years of leadership experience in consumer packaged goods. He previously served as CEO and chief marketing officer of Ben & Jerry's, where he oversaw growth initiatives, product innovation and international brand development. Brian Knez, chairman of Jeni’s, said Stever brings "a rare combination of operational excellence and business leadership," alongside experience scaling global brands. He noted that Stever’s leadership would help the business expand while maintaining its culture and artisanal roots. Stever added that Jeni’s had built momentum across scoop shops, grocery and franchising through its focus on creativity, community and customer connection. He added that he looked forward to building on that foundation and broadening how consumers experience the brand. The appointment comes as Jeni’s continues to expand across multiple channels. The company operates more than 90 scoop shops across 30 markets and is growing its franchising network through its Fellowship Model. Its products are also stocked in around 15,000 retail locations across the US, including Whole Foods Market, Target, Kroger and Albertsons. Jeni’s said it remains focused on flavour innovation, with more than 20 new flavours planned for launch this year, alongside new product formats and consumer experiences.

Yoshihiko Hani, publisher of Beverage Japan, and Steve Galloway, of Galloway & Associates, highlight some of the stand-out beverage innovations recently launched in the Japanese market. This time – aligning with FoodBev's latest 'Health and Wellness' special focus issue – the spotlighted innovations centre around wellbeing, functionality and flavour. Lactic acid bacteria beverages Kirin Beverage is expanding its healthcare beverages with the launch of three new lactic acid bacteria drinks under its iMUSE and Oishii Meneki Care brands, and its new Tsuyoizo! Mutekids brand for children. iMUSE Fruits Refresh Grapefruit Mix (pictured above left) and iMUSE Fruits Refresh Apple Mix are functional drinks containing 100 billion plasma strain lactic acid bacteria and under 10% juice content, aiming to attract fruit juice consumers with a refreshing, thirst-quenching taste. They come in 500ml PET bottles. Oishii Meneki Care Ceramide Plus (above centre) is targeted at women and offers immune support through its plasma lactic acid bacteria strain, and skincare through 1.8mg of rice-derived glucosylceramide. It is available in 100ml PET bottle format and in multipacks of six. Tsuyoizo! Mute Kids (above right) is a new dairy-based beverage for children containing plasma lactic acid bacteria. After test marketing a 125ml paper carton version in 2025, it has now been fully launched in a 100ml round PET bottle format, each formulated with 50 billion plasma lactic acid bacteria and 1.2mg of iron. The packaging features characters developed in collaboration with monthly comic Koro Koro. Spiced white cola Yamasa Shoyu (or Soy Sauce) has launched Mikado White Cola for the foodservice market. The second product in the company’s cola-based beverage series, it follows the Mikado Craft Cola released in 2024. It contains amazake, aloe extract and a blend of spice extracts (cinnamon, bitter orange peel, nutmeg and coriander), and uses the company’s soy sauce as a subtle ‘secret ingredient’. The product’s name is derived from the milky-white colour of the liquid itself. Designed for single-use consumption and intended for mixing either with carbonated water at a 5:1 dilution ratio or with alcoholic beverages, the label features a fusion of triangular motifs and traditional Japanese aesthetics. It is available in a 50ml glass bottle. Functional yogurt drink Takanashi Dairies has renewed the package design of its functional Drink Yogurt Onaka e GG!. A fermented milk designated as a Food for Specified Health Uses (FOSHU), it is marketed for its ability to help regulate intestinal health. Each 100ml round PET bottle contains over 14 billion LGG lactic acid bacteria (the product’s key functional ingredient), finished with a taste that suppresses acidity. The label has been updated to a light blue colour scheme to highlight the product’s functional benefits and flavour profile. Japan’s Beverage Innovations have been brought to you for over 15 years by Yoshihiko Hani, publisher of Beverage Japan, and Steve Galloway of Galloway & Associates. Galloway & Associates is a UK and Asia-based strategic management consultancy covering international food and drink markets and specialising in the fast-evolving Japanese and Asian beverages sectors. Reporting on emerging consumer trends, pioneering ingredients and the breakthrough technologies shaping Japan’s drinks landscape, these insights help brands identify growth opportunities, adapt to cultural nuances and bring Japanese-inspired innovations to international markets. For companies seeking to decode the Japanese market or adapt its best ideas for new audiences, Galloway & Associates can support senior management teams to develop market entry strategies, and to apply innovative concepts to their products and brands in other markets. To get in touch and discuss how Galloway & Associates might support you, please contact Steve. Email: steve@gallowayconsult.com | Telephone: +44 (0)7815 563473

Ferrero has opened a new $75 million Nutella Peanut production line in Franklin Park, Illinois, creating 50 new jobs and marking the first new flavour extension for the Nutella brand. The launch also represents the first Nutella product to be manufactured in the US, according to the company. Michael Lindsey, president and chief business officer of Ferrero North America, said: “Nutella Peanut and this new facility showcase Ferrero's dedicated and talented teams, commitment to growth in North America, and the company's ability to thoughtfully and effectively evolve brands that have been loved for generations. We're thrilled to see Nutella Peanut roll off the line right here in the US.” Ferrero North America celebrated the opening with local officials including Don Harmon, Norma Hernandez and Franklin Park mayor Barrett Pedersen, alongside representatives from Walmart. The Franklin Park site expands Ferrero’s existing manufacturing operations in Illinois, where the company also operates a manufacturing campus in Bloomington, an innovation centre and R&D labs in Chicago, and a facility producing Keebler products. Ferrero said Nutella Peanut is made using hazelnuts sourced from Oregon and peanuts from Georgia and other southeastern states. The company added that the Franklin Park site already produces Butterfinger and Baby Ruth products, with manufacturing facilities also located across Georgia, Kentucky, Ohio, Arizona, Pennsylvania and New Jersey. Nutella Peanut, which was launched earlier this month, is available at Walmart and other retailers nationwide.