Liat Lachish Levy Gavan Technologies has appointed former ChickP chief executive Liat Lachish Levy to lead its next phase of commercial expansion, as the Israeli foodtech firm looks to scale production of its plant-based fat system in Europe and compete directly with conventional butter on cost. The leadership change follows the launch of the company’s first European production facility and signals a shift from technology development to industrial execution, targeting large bakery and dairy manufacturers seeking clean label fat alternatives. Lachish Levy replaces co-founder Itai Cohen and will focus on scaling output, expanding partnerships with multinational food producers and accelerating adoption of the company’s flagship ingredient, Fatrix. Gavan says Fatrix, a protein-based fat system made from vegetable oil, water and plant protein isolate, is designed as a 'drop-in' replacement for butter and animal fats, replicating their texture and functionality in applications such as brioche, pound cakes, cooking creams and cream cheese. In a potentially significant claim for manufacturers facing ongoing dairy price volatility, the company said the product is already cost-competitive with conventional butter at the current production scale. Gavan’s newly launched European facility, which has an initial capacity of hundreds of tonnes annually, is built on a modular model that allows for incremental expansion as demand increases. The company says its production approach requires lower capital expenditure than some fermentation-based or structured lipid alternatives, a factor that could improve unit economics and speed deployment in additional markets. The company is initially targeting the bakery and dairy sectors, where manufacturers are under pressure to reduce saturated fat and eliminate hydrogenation while maintaining processing performance and margin. Fatrix contains very low saturated fat, zero trans fats and requires no hydrogenation. Lachish Levy brings more than 20 years of experience across FMCG and food ingredients. At ChickP, she led the commercialisation and international expansion of chickpea protein ingredients through partnerships with global food groups. Board chair Rony Patishi-Chillim said the appointment reflects a transition “from innovation to execution” as the company seeks to build what it describes as a category-defining functional fats platform. Founded in 2018, Gavan develops plant-based protein extraction and structured fat systems positioned as alternatives to animal-derived ingredients, using what it calls a zero-waste production model.

Conagra Brands has named John Mulligan and Pietro Satriano to its board of directors, expanding the board to 12 members as the company continues to prioritise innovation, operational efficiency and retail growth in its North American portfolio. Mulligan, former chief operating officer and chief financial officer of Target Corp, brings experience in navigating complex retail operations, digital transformation, and financial oversight. Satriano, ex-chairman and CEO of US Foods Holding Corp, adds expertise in foodservice, corporate transformation and supply chain optimisation. Both executives also hold board positions at major public companies, including McDonald’s, CarMax and Metro Inc, reflecting deep governance experience. “Conagra and its shareholders will benefit from their extensive leadership and corporate governance experience,” said Richard Lenny, chair of Conagra Brands. “John brings relevant expertise in navigating retail business challenges and driving strategy, while Pietro provides food industry experience with corporate transformation and supply chain excellence.” For the packaged foods sector, these appointments signal Conagra’s commitment to leveraging board-level guidance to strengthen its portfolio of iconic and emerging brands, including Birds Eye, Duncan Hines, Slim Jim and Angie's Boomchickapop, amid evolving consumer preferences and rising operational pressures. Mulligan says the role comes at an “exciting time” as Conagra focuses on technology-driven innovation, while Satriano emphasised his interest in supporting operational transformation and strategic growth initiatives. Conagra Brands, which reported nearly $12 billion in net sales for fiscal 2025, has increasingly invested in digital supply chain improvements, innovation pipelines and portfolio expansions to address competitive pressures from private-label products and shifting consumer demand for health-conscious and convenient foods. The new appointments will provide the board with additional oversight in retail execution, supply chain resilience, and innovation strategy, all critical to Conagra’s efforts to maintain market share and accelerate growth in North America’s highly competitive packaged foods sector.

US plant-based functional beverage brand Cure Hydration has added a new Peach Mango flavour to its electrolyte drink line-up. The tropical-forward offering underscores the brand’s continued investment in flavour innovation as demand grows for clean label hydration products. Peach Mango’s flavour profile pairs ‘juicy peach’ notes finished with ‘smooth mango’. Like the other flavours in the brand’s line-up, it is made with coconut water powder, pink Himalayan salt, lemon juice powder and organic natural flavours. The drink is naturally sweetened with stevia and monk fruit, and contains no added sugar or artificial ingredients. It is available in single-serve powdered stick format, as well as in larger, multi-serve packs. Cure Hydration's range is available at major retailers including Albertsons, Kroger and Whole Foods Market as well as online and via Amazon.

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 – which celebrates lesser-known companies and their innovations – we speak to Anya Doherty, founder and CEO of Foodsteps, a specialised food sustainability platform that aims to help the food industry meet its net zero ambitions. Anya Doherty. What challenge or gap in the market first inspired you to create Foodsteps, and how has that vision evolved since 2019? I’ve always been passionate about sustainability, and when I realised just how much the food system contributes to the climate and biodiversity crisis, I knew that focusing on food was what mattered most. The food system drives a third of global emissions and is the leading cause of biodiversity loss – so if we want to tackle these challenges, we have to start there. While researching the environmental impact of food systems at Cambridge University, I became even more aware of the scale of the challenge – and the need for better ways to measure and reduce the food system’s impact. That’s what led me to start Foodsteps in 2019, to help drive the transition to a more sustainable food system. Supply chain emissions make up a significant share of the food sector’s footprint. What were the biggest hurdles you identified in current supplier data practices, and how does the Supplier Hub address them? Supply chain emissions make up an enormous proportion of a food business's environmental impact –often around 70-90%. The difficulty is that every supplier is somewhere different on their sustainability journey. Some may have already invested in measuring the environmental impact of their products, but many others don't have the resources to do this. It’s likely that a supplier will be asked by many of their customers to submit similar data in different formats – adding to their workload without adding value. But the real problem we saw is that the industry has no way of solving this at scale. Food businesses have extremely long and complex supply chains. If they only needed to engage one or two suppliers, they might manage in-house. But to solve this at scale, food businesses need a platform to collect sustainability data from their suppliers. That's what the Supplier Hub was built to do. Can you walk us through how the Supplier Hub automates data collection and validation? What makes your approach different from traditional manual systems or legacy tools? The traditional approach is spreadsheets, email chains and a lot of manual chasing. Procurement sends out requests, data comes back in different formats, and then someone has to figure out whether it's actually usable. That doesn't scale. We've built a structured process. Suppliers upload their data through guided workflows – they answer questions about their methodology, upload supporting evidence, and their customers then get one simple view of their data. But collecting data is only half the problem. There's no universal standard for measuring the impact of products. So even when suppliers have emissions data to contribute, a business often can't use that data straight away in their reporting because it's not consistent with everything else in their inventory. That's where our team comes in – we review every data point and do the necessary gap-filling work to ensure it's consistent across the supply chain and meets audit standards. What really sets us apart is the expertise behind the platform. We have long-standing partnerships with Defra, WRAP, CAA, WWF, the University of Oxford and other leading institutions – so we're at the forefront of the research shaping how food businesses measure and reduce their impact. For our clients, that means whatever format a supplier's data comes in, we have the know-how to spot issues and fill gaps reliably and accurately. You can't get that assurance with a simple data collection tool or by trying to manage things in-house. What have early partners or pilot users told you about the impact of the platform on their decarbonisation strategies? We built the Supplier Hub on years of learning with our partners. It started as ad hoc work – helping partners collect and validate data for specific purposes. For instance, Levy, the UK's leading sports and entertainment caterer, had been buying seaweed-based packaging from a supplier who claimed it had a lower carbon footprint than standard options. Without verification, Levy couldn't reflect the benefit of that investment in their sustainability reporting – they were still using generic industry figures. Once we validated the supplier's data and confirmed a footprint 2-3x lower than alternatives, Levy could accurately demonstrate the impact of that sourcing decision and report a significantly lower emissions factor. That kind of work, and seeing that positive impact for clients, laid the groundwork for our Supplier Hub. As part of the launch, we carried out a pilot with one of the UK's leading food retailers. The feedback from both the business and their suppliers has been really positive – and what we've learned is that by making the process simple and intuitive for suppliers, engagement is much easier and more successful. When suppliers see value in participating - like getting third-party validation they can use in their own commercial conversations – they're far more likely to engage. Foodsteps combines a specialised sustainability platform with in-house expertise. How do you balance technology with consultancy to support food and beverage partners on their net-zero journey? We built the Foodsteps platform to help teams be self-sufficient. Chefs can measure the impact of ingredients as they’re designing recipes. Procurement can analyse emissions data from suppliers and use it to make informed sourcing decisions. It's designed to put the tools in the hands of the people doing the work. But when it comes to major strategic challenges - like making real progress on climate targets –businesses often need support that goes beyond what any platform can offer. That's where our expertise comes in. We do the complex modelling work, then present the data and help businesses design realistic plans. A burger chain can't stop selling beef, but there may be sourcing changes that could significantly reduce their impact - changes that are impossible to identify without expert support. What advice would you give to other food-system start-ups trying to drive change in an industry that can be slow to adopt new tools? Is there anything you wish you’d known when founding Foodsteps – particularly around fundraising, product development or working with large food businesses? The business environment today is much tougher than it was five years ago. Budgets are tighter, and businesses are far more selective about where they spend. For a start-up to thrive, it has to deliver real value quickly by solving a genuine pain point, demonstrating measurable results, and staying adaptable as customer priorities shift. One lesson I learned early: you can't assume others prioritise sustainability the way you do. We had a meeting with one of the large banks, and the first question they asked was: 'Why should I care about sustainability?' I'd been so surrounded by passionate peers that it genuinely hadn't occurred to me. We lost a lot of early interest until we learned to reframe things in commercial terms that businesses actually understand - cost savings, risk reduction, regulatory compliance - not just environmental impact. At Foodsteps, we're constantly evolving – whether that's improving data quality, expanding our technology, or developing new solutions to help businesses reach net zero. The start-ups that succeed are the ones that adapt quickly, stay clear on their value and prove their impact. Finally, where do you see Foodsteps’ biggest opportunity to accelerate supply chain decarbonisation over the next five years? Foodsteps’ biggest opportunity to accelerate supply chain decarbonisation lies in moving the industry from passive reporting to active, data-led intervention by institutionalising sustainability into the commercial engine of the food system. By integrating and surfacing Scope 3 directly into the workflows of procurement and R&D teams, we are closing the gap between high-level climate targets and daily operational decisions – ensuring that cost, nutrition and carbon are balanced at the point of purchase. By establishing a harmonised UK benchmark for LCA data, we are creating a 'common language' that facilitates true like-for-like comparison and the best possible decision-making for F&B companies. Most importantly, providing suppliers and food manufacturers with rich data on how their products perform on sustainability will allow them to drive continuous improvement and benefit the industry overall.

Internorga has always been one of the most authoritative stages for exploring the future of the Horeca industry. It is where operators, brands and innovators come together to redefine the concepts of quality, efficiency and sustainability in the world of restaurants, bars and hospitality. In a context where water management is becoming a strategic element – enhancing customer experience, protecting equipment and optimising operating costs – Think:Water and Profine present fully 'Made in Italy' solutions that raise the standards of professional water treatment. Among the highlights of this edition are three solutions designed to meet the real needs of chefs, baristas, venue managers, hotel chains and catering services: SyncRO, the compact professional reverse osmosis system; the Profine Filter range, dedicated to coffee equipment, ovens and ice machines; and Frizziko, the still and sparkling water dispenser ideal for front-of-house service. All products are developed in Italy with a focus on precision, quality and ease of use. SyncRO: The new generation of professional reverse osmosis One of the most anticipated solutions, SyncRO   embodies a new vision for reverse osmosis in the Horeca sector: high performance, minimal maintenance and a compact design that fits seamlessly even into the tightest kitchen and back-bar spaces. Designed for professional dishwashers, glass washers and bar glasswashers, SyncRO ensures impeccable shine on glassware, plates and cutlery, drastically reducing spots, streaks and the need for manual polishing. This translates into savings on detergents, reduced equipment wear and improved staff efficiency – key factors in a market increasingly focused on optimizing operational costs. SyncRO comes standard with the Profine Cobalt 5-micron filter, designed to improve incoming water quality by retaining particles, sediments and impurities. This preliminary step protects the membrane and enhances the final washing result. At the heart of the machine is the encapsulated RO membrane, engineered for quick, hygienic, tool-free replacement. This makes maintenance extremely simple, reduces the risk of contamination and ensures maximum service continuity at all times. SyncRO is not just advanced technology: it is a reliable work companion, designed for professionals who manage high volumes and cannot risk downtime or inconsistent performance. Profine Filters: Perfect water for every Horeca application Water quality is a fundamental ingredient in many preparations and pieces of equipment used in modern foodservice. From espresso served at the bar to steam ovens used in gastronomy, to the production of crystal-clear ice: every application requires water with specific characteristics. The Profine Filter  range, entirely designed and manufactured in Italy, meets this need with modular, reliable and easy-to-install solutions. The different technologies – ranging from microfiltration to carbonate reduction, up to high-quality activated carbon – ensure: Optimal coffee extraction, with aromatic stability and a denser, longer-lasting crema. Ovens protected from limescale, thanks to controlled reduction of dissolved minerals that prevents scaling, improves energy efficiency and reduces maintenance costs. Crystal-clear ice, free from odors and off-flavours, ideal for cocktail bars, hotels and high‑volume venues. The Profine philosophy is clear: to offer a professional, reliable and sustainable range that helps operators get the best out of their equipment and deliver a consistently better experience to the end customer, day after day. Frizziko: The smart dispenser for modern Horeca In recent years, treated and microfiltered water has taken on a central role in the Horeca world, driven by growing attention to sustainability and the desire to reduce bottled water consumption. In this context, Frizziko emerges as a compact and intelligent still and sparkling water dispenser, designed to be integrated directly into table service or bar counters. Frizziko combines essential design, ergonomics and high performance. It is ideal for venues looking to offer: An elegant, immediate service without clutter or storage needs; Fresh, balanced‑taste water filtered through Profine technology; Significant reduction in environmental impact through the elimination of single-use plastics and decreased logistics related to bottle transport. With Frizziko, water becomes an integral part of the customer experience – a distinctive element that enhances service and reinforces the perception of quality. The strength of Made in Italy The Think:Water osmosis systems and Profine filters  are not simply products – they are the result of a long-standing Italian tradition in water treatment. From design to production, from engineering to quality control, every stage is carried out entirely in Italy, at the heart of a technological district that has been a benchmark in the European landscape for years. Made in Italy is not just a mark of origin, but a commitment to: Continuous research for more efficient and sustainable technologies; High-quality materials and controlled manufacturing processes; Functional design that combines aesthetics and performance.

JBT Marel has unveiled the Advantec Narrow, a compact impingement freezer designed for processors of fish, seafood, and meat seeking high-speed freezing in facilities with limited space. The launch addresses rising operational costs, including the global surge in cryogenic gas prices, while maintaining the performance of the original Advantec system. The new unit reduces floor space requirements by approximately 1.2 metres compared with the standard Advantec, enabling manufacturers to retrofit existing production lines without extensive facility modifications. The freezer employs advanced air-jet impingement technology to rapidly freeze products up to 200mm thick, preserving taste, texture, and yield while minimising drip loss and ice crystal formation. “This narrow-footprint design allows processors to replace cryogenic gas freezers with a more cost-efficient, continuous operation system without compromising on freezing capacity or product quality,” said Torbjörn Persson, director of global sales support and product line management for Frigoscandia Freezers, JBT Marel’s impingement division. JBT Marel highlights that Advantec Narrow supports extended production hours and improved energy efficiency, key considerations for food processors under pressure from rising energy and gas costs. Sliding access doors simplify cleaning and maintenance, further enhancing operational efficiency. The launch targets processors looking to modernise freezing operations, increase throughput and reduce costs in a competitive food manufacturing environment, particularly in sectors where product quality and shelf-life are critical.

Suntory Beverage & Food Great Britain & Ireland will invest £25 million in a new high-speed production line at its Coleford factory, consolidating Lucozade and Ribena manufacturing in a move aimed at boosting efficiency, flexibility and sustainability at one of Britain’s longest-running soft drinks sites. The new line, known internally as 'Apollo 5,' will replace two older Ribena lines that separately handle concentrate and ready-to-drink formats. Once operational in early 2027, it will be capable of producing up to 55,000 bottles per hour, with rapid changeovers between Lucozade and Ribena on a single line. The investment forms part of a broader £57 million supply chain upgrade programme at the Coleford site, which this year marks 80 years since it was built. For retailers and contract manufacturing partners, the main significance lies in consolidation and throughput. By bringing multiple SKUs and formats onto one aseptic line, SBF GB&I reduces operational complexity and gains greater flexibility to switch between brands in response to demand shifts. The company says the line will use aseptic bottle-cleaning technology based on heat and pressurised air, reducing energy and water use compared with traditional systems. The upgrade comes as UK soft drinks manufacturers face continued cost pressure from energy, labour and packaging, alongside evolving demand for functional and low-sugar beverages. Lucozade, which celebrates its centenary in 2027, remains a key player in the sports and energy drinks segment, while Ribena is a long-established brand in concentrates and ready-to-drink fruit beverages. Coleford is one of the largest employers in the Forest of Dean area and a central production hub for the company’s UK portfolio. Around £2.1 million will be spent with local suppliers during the construction phase. The new line also follows a previously announced project to electrify the site and reduce reliance on a gas turbine, part of the group’s wider sustainability strategy. The company says the additional capability would support future packaging initiatives across its brands. Elise Seibold, chief operating officer at SBF GB&I, said: “This next chapter is about investing in our factory to strengthen the future of two iconic British brands, Lucozade and Ribena. We’re dedicating £25 million to this new line to set us up for long-term success, and it wouldn’t be possible without the support from our Suntory owners in Japan". Work on the Apollo 5 line begins this year, with first production runs scheduled for early 2027.

Forager Project has expanded its Greek Style Yogurt line-up with four new single-serve flavours and a vanilla multi-serve tub, building on strong demand for its plant-based, high-protein products. The expansion follows the launch of the brand’s 24oz Unsweetened Plain Greek Style Yogurts less than a year ago, which the company says has become its top-selling product due to its creamy texture and protein content. The new 5oz cups are available in Strawberry Rhubarb, Mango Passion Fruit, Vanilla Cinnamon and Summer Berry. Each serving provides 10g of plant-based protein derived from organic cashews, coconut milk and rice protein, and contains live probiotics. The products are certified organic, vegan, dairy-free, gluten-free and soy-free, and are made without gums, oils or fillers. Rather than using pea protein – a common ingredient in dairy-free alternatives – the company increases coconut and cashew solids to enhance creaminess and deliver protein naturally while maintaining a short ingredient list. A new 24oz Vanilla Greek Style Yogurt tub joins the range using the same base formulation as the original plain variety, delivering 11g of protein per serving. The lightly sweetened vanilla version is positioned as a versatile option for uses such as smoothie bowls, parfaits and everyday snacking. Stephen Williamson, co-founder and CEO, said: "Protein continues to be one of the most important drivers in the yogurt category, and consumers are increasingly looking for convenient, on-the-go formats that fit into busy mornings and active lifestyles. Expanding our Greek yogurt family allows us to meet that need without asking people to compromise on taste.” He added: "This expansion reinforces our focus on delivering great-tasting, high-value products that challenge expectations of dairy. As we look ahead, we'll continue to innovate around functionality, format and everyday use occasions, always grounded in clean ingredients, organic sourcing and products people genuinely want to eat on a regular basis." The new products are available nationwide in the United States at Sprouts Farmers Market and Whole Foods Market.

Capri Sun is introducing a new limited-edition product, Blood Moon Punch, to the US market this month, building on last year’s Moon Punch launch with a reformulated, newly branded variant designed to capitalise on retailer demand and cultural buzz around upcoming lunar events. The brand says Blood Moon Punch offers a distinct, limited-time product featuring a bold red hue and eight new glow-in-the-dark pouch designs themed around phases of the moon. The new product follows the strong performance of 2025’s Moon Punch, which the company notes quickly rose to compete with core flavours such as Fruit Punch and Pacific Cooler. Retailers had pushed for a return, according to Capri Sun, prompting development of a new iteration tied to a rare 'Blood Moon' lunar eclipse and heightened interest surrounding NASA’s Artemis II mission. For buyers, the key point is that Blood Moon Punch is a newly developed, time-bound SKU, not a permanent line extension. The product will roll out nationwide in the US for a limited period, supported by a digital campaign offering 10,000 free pouches to consumers. Limited-time launches remain a core growth lever in the ambient juice drinks category, where innovation cycles are increasingly driven by packaging, experiential design and cultural tie-ins rather than base recipe changes. By introducing a new, event-linked flavour with collectable packaging, Capri Sun is aiming to generate incremental velocity, secure secondary displays and reinforce brand visibility in a competitive aisle facing private-label and price pressure. For The Kraft Heinz Company, Capri Sun’s parent, which generated around $25 billion in net sales in 2025, the launch underscores a strategy of driving growth through targeted brand activations and new product introductions within established franchises. Blood Moon Punch will be available nationwide from late February, with marketing activity concentrated around the March lunar eclipse, underscoring Capri Sun’s use of culturally timed new product launches to stimulate short-term sales and retailer engagement.

Oklahoma State University (OSU) has expanded its food processing and applied research capabilities through a $7 million state-supported modernisation initiative, including $1 million in recurring annual funding to sustain expanded services at the Robert M. Kerr Food & Agricultural Products Center (FAPC). As part of the upgrade, the centre has installed a Hiperbaric 55 High Pressure Processing (HPP) system, adding non-thermal processing capacity to support Oklahoma’s food industry. The investment follows recommendations from FAPC’s Industry Advisory Committee, which identified HPP as a priority technology to address regional needs in food safety, shelf-life extension and clean-label product development. The initiative was backed by Blayne Arthur and state legislators. Through FAPC, OSU provides industry-facing services including food processing, product development, food safety validation and commercialisation support, connecting university expertise with food companies across the state. HPP uses hydrostatic pressure rather than heat to inactivate pathogens and extend refrigerated shelf life while preserving product quality and reducing reliance on chemical preservatives. With the Hiperbaric 55 system in place, FAPC can support applied research and validation work across beverages, meats, dairy products, sauces and ready-to-eat foods. The addition strengthens in-state validation capacity for processors that previously had to seek advanced processing services outside the region, supporting product development, regulatory validation and commercialisation for start-ups and established companies. The system will be integrated into FAPC’s food processing center, food safety laboratories and product development spaces. In addition to pathogen inactivation and process validation studies, the new capability expands technical support, commercialization guidance and workforce training for processors lacking access to advanced technologies. FAPC selected Hiperbaric after evaluating system performance, reliability, safety, scalability and long-term technical support, with an emphasis on industry relevance and applied research use. The company’s experience in commercial food processing and collaboration with research institutions and processors were cited as key factors. With the installation, OSU joins the Hiperbaric HPP Academia Network, a consortium of universities, R&D centres and pilot facilities collaborating on HPP testing and validation, microbiological research, regulatory guidance and commercialization pathways. Participation is expected to strengthen FAPC’s role as a regional hub for HPP research, training and industry engagement while connecting Oklahoma food companies to global expertise. Beyond research, the HPP system enhances FAPC’s Preventive Controls Qualified Individual (PCQI) and Hazard Analysis and Critical Control Points (HACCP) training programmes and food safety validation services. The investment supports workforce development by providing faculty, graduate students and industry partners direct access to non-thermal processing technology aligned with current regulatory and market expectations. The broader modernisation initiative is intended to reinforce Oklahoma’s food processing sector by strengthening in-state validation capacity, supporting product innovation and reducing the need for companies to seek advanced processing services outside the region. Roy Escoubas, director at FAPC, said: "The Hiperbaric 55 represents an important step forward for Oklahoma's food industry. Adding HPP strengthens our ability to help processors validate food safety systems, extend refrigerated shelf life and bring high-quality products to market. This investment ensures companies across the state have access to advanced processing support right here in Oklahoma." Rob Peregrina, director of Hiperbaric USA, added: "Oklahoma State University's investment is a strong signal that applied research institutions are taking an active role in strengthening regional food processing infrastructure". "By integrating HPP into FAPC's modernisation initiative, OSU is expanding access to a validated, non-thermal processing technology for food companies across the state. At Hiperbaric, our role goes beyond equipment. We are here to support that long-term ecosystem, ensuring both institutions and processors have the technical foundation to meet the evolving food safety standards and market demands."

PepsiCo and The National Geographic Society have announced five new grants funding on-farm research to support practical advancements in regenerative agriculture. The research, funded as part of PepsiCo and the Society’s Food for Tomorrow initiative, will target critical food crops in climate-vulnerable production hotspots globally. It will cover areas from rewilding prairies to the use of AI technology to translate complex genomics into tangible farming guidance. Scientists were selected from a pool of researchers with proposals in 140 countries. They will join a global community of National Geographic Explorers – scientists, conservationists and educators focused on protecting the natural world. Over the next two years, these Explorers will conduct research in real-world contexts with the aim of finding solutions that can help scale tailored regenerative agricultural practices. Targeted crop systems include wheat, maize/corn, potato, soy and coffee. In Spain, Ahan Dalal  will partner with wheat and maize farmers to test locally rooted, regenerative agriculture practices such as biochar, cover crops and beneficial microbes under normal watering and drought scenarios. This aims to create a blueprint for resilience that can spread across the Mediterranean. In Ethiopia, Hewan Degu ’s work focuses on building the microbial evidence for regenerative coffee and potato intercropping systems, learning alongside farmers to guide on-farm application and uptake. In Indonesia, Al Greeny S. Dewayanti  will test the soil regeneration benefits of intercropping sacha inchi, on omega-3 rich vine, in depleted maize fields. DNA metabarcoding and an early-stage AI-powered farmer app will also be integrated, combining indigenous knowledge with modern science and digital tools. In Wisconsin, Omar de Kok-Mercado  is rebuilding biodiverse corridors through a connected ‘wild grid’ of native prairie plantings on marginal maize, soy and wheat farmlands, while Jamie Spychalla ’s research focuses on the benefits of integrating nitrogen-fixing alfalfa in potato fields as a rotational, harvestable cover crop. This aims to mitigate climate-induced moisture stress, regenerate soils and improve yields. These five scientists join five other Food for Tomorrow storytelling Explorers, who have travelled the globe since mid-2025 to capture the challenges, opportunities and perspectives of people working on both large and small farms across various stages of their transition to regenerative agriculture. These storytellers have conducted fieldwork at farms across 13 crop systems, including wheat, rice, strawberries, lettuce and coffee, as well as livestock. Jim Andrew, executive vice president and chief sustainability officer at PepsiCo, said: “The global food system is under increasing pressure from climate change and extreme weather, and meeting this moment requires supporting the people at the heart of it – the farmers”. He added: “Farmers get one chance each season to make a crop succeed. That’s why strong, science-backed practices matter. By continuing to demonstrate what works, we can give farmers the confidence that regenerative agriculture not only helps build a more resilient food system but also strengthen their livelihoods.”

Belgian ingredients supplier Purato says it will launch the first professional chocolate product made with cultured cocoa, in a move aimed at easing supply pressures in a global market hit by climate disruption and record bean prices. The product, developed in partnership with US-based food technology firm California Cultured, will be commercially available to Puratos’ customers in the United States by the end of 2026. The launch marks one of the first attempts by a major business-to-business supplier to integrate cell-cultured cocoa into a scalable chocolate solution for bakery, patisserie and confectionery manufacturers. Cocoa markets have been under sustained strain following poor harvests in key West African producing countries, tightening global supplies and driving futures to historic highs over the past year. Manufacturers have faced margin pressure and reformulation challenges as a result. Puratos said cultured cocoa could serve as a climate-independent complement to traditional farming, offering more consistent quality and availability. “What matters to chocolate makers is simple. They need an ingredient that behaves like cocoa, tastes like cocoa and shows up when they need it,” said Alan Perlstein, chief executive of California Cultured. Puratos, which supplies industrial and artisan customers in more than 100 countries, invested early in cultured cocoa technology through its venture arm Sparkalis. Chief R&D Officer Paul Baisier said the company’s approach was to convert emerging science into “real, high-quality solutions” for professional users. The innovation is intended to complement existing cocoa supply chains rather than replace them. Puratos operates its Cacao-Trace programme, which pays premiums to farmers and focuses on quality and sustainability improvements. It has pledged to double its Chocolate Bonus and Quality Premium by 2030. The US was selected as the initial launch market, reflecting both regulatory readiness and demand for foodtech-driven ingredients. Puratos did not disclose production volumes or pricing. While cultured cocoa remains at an early stage, larger ingredient suppliers entering the space could accelerate adoption if they can deliver functional parity with conventional cocoa at a competitive cost.