Once confined to the fringes of niche wellness routines and traditional medicine, functional mushroom drinks are rapidly gaining ground in the global beverage market. With brands blending adaptogens, flavour and functionality, the category is tapping into rising demand for natural health solutions without compromise. FoodBev explores. In recent years, the wellness industry has witnessed a remarkable evolution, with consumers increasingly gravitating toward natural alternatives to enhance their health. Among the emerging trends, functional mushroom drinks have gained significant traction, presenting a unique blend of ancient practices and modern health trends. These beverages are infused with various mushrooms believed to offer health benefits beyond basic nutrition, including varieties such as reishi, lion’s mane, chaga and cordyceps. Much room for mushroom drinks The growing popularity of functional mushroom drinks can be attributed to several key factors. Firstly, heightened awareness of health and wellbeing has prompted consumers to seek out natural remedies over synthetic supplements. A report by Grand View Research indicates that the global functional beverage market is expected to reach $208.13 billion by 2025, with adaptogenic drinks – like those featuring functional mushrooms – playing a significant role in this growth. One notable case study is Mush, a brand that has successfully secured funding to expand its reach. In 2021, Mush raised $1.5 million in a seed funding round led by prominent investors interested in the health and wellness sector. The company focuses on creating ready-to-drink beverages infused with functional mushrooms, aiming to promote mental clarity, energy and overall wellbeing. Their product line, which includes flavours like Lion’s Mane Matcha and Reishi Chocolate, has garnered attention for both its health benefits and appealing taste. Meanwhile Muush, a start-up offering functional mushroom-based drinks, recently announced it had raised more than £400,000 in its first year, with the business on track to hit £500,000 in the coming months. Founded in 2024 by Dan D'Souza and Matt Martin, Muush has quickly gained traction among consumers seeking beverages that taste great, but also offer nutritional value, without relying on sugar, caffeine or alcohol. "There's a clear shift happening," said D'Souza. "People want drinks that make sense – low sugar, functional ingredients and something that tastes great. We've developed drinks for people who used to reach for traditional high sugar sodas, but now want something with flavour and nutritional benefit. Muush bridges that gap." The UK functional beverage market is set to reach £1.2 billion by 2027, and Muush is positioning itself as the brand tackling one of the category’s biggest consumer frustrations: drinks that claim functional benefits but taste medicinal, or great-tasting options overloaded with sugar. The brand's blends, powered by lion’s mane, are designed for people who want both flavour and functionality. Elsewhere, Dirtea, a well-known UK-based functional mushroom brands, recently partnered with supermarket chain Planet Organic to introduce two seasonal hot drinks across the retailer’s food to go counters. The collaboration brings Dirtea’s mushroom-infused Matcha and Cacao blends to consumers in freshly prepared, premium serves. The limited-edition menu features a Matcha White Hot Chocolate made with ceremonial-grade Matcha and functional mushrooms such as lion’s mane and tremella, blended with white chocolate, cinnamon and oat milk for a sweet, creamy serve. Alongside it is a Cacao Orange Hot Chocolate crafted with lion’s mane, tremella and reishi-powered cacao, dark chocolate, orange extract and hazelnut milk – a calming, indulgent option designed to support immunity and overall wellbeing during the colder months. Adapting to the adaptogenic trend The demand for functional mushroom drinks is further fuelled by the increasing popularity of adaptogens – natural substances that are believed to help the body adapt to stress. A survey conducted by the National Institute of Health found that 70% of American adults reported experiencing stress daily, highlighting the need for effective stress-relief solutions. Functional mushrooms, known for their adaptogenic properties, are positioned to address this growing concern. Additionally, the shift towards plant-based diets has opened up a market for innovative, plant-derived products. Brands like Four Sigmatic have capitalised on this trend by launching a range of mushroom-infused coffee and tea products. The company's Mushroom Coffee, which combines organic coffee with lion’s mane and chaga, not only appeals to coffee enthusiasts but also attracts health-conscious consumers looking for functional alternatives. Four Sigmatic reported a 300% increase in sales in 2020, demonstrating the strong market demand for their unique offerings even going back a few years. In addition, Mama Shrooms, a British functional mushroom supplements brand founded by wellness cookbook author Gemma Ogston, launched what it claims to be the UK’s first ‘wellness hot chocolate’ developed specifically for teenagers. Ogston commented: “I created this because I’ve lived it. My daughter struggled with her mental health, and I felt completely helpless. Trying to get her support was incredibly difficult; we were told she wasn’t ‘unwell enough’. That moment changed everything. I wanted to create something real, practical and supportive.” The result is a vegan, gluten-free hot chocolate blend crafted with organic cacao, coconut milk, coconut sugar, functional mushrooms and essential vitamins. While the potential health benefits of functional mushrooms are promising, scientific research is still emerging. Some studies suggest that these mushrooms can enhance immune function, support cognitive health and improve energy levels. For instance, research published in the Journal of Medicinal Food indicates that reishi mushrooms may help modulate the immune system, while lion’s mane has been linked to neuroprotective effects that could benefit cognitive function. However, it is crucial to approach these claims with caution. The lack of regulation in the functional food and beverage market means that product quality and efficacy can vary significantly. Brands that prioritise transparency and rigorous testing will likely gain consumer trust and establish themselves as leaders in this burgeoning market. Challenges and opportunities Despite the enthusiasm surrounding functional mushroom drinks, several challenges could impact their widespread acceptance. One significant issue is their taste and palatability. The flavour profile can be unfamiliar or unappealing to some consumers, which may hinder their adoption. To address this, companies are innovating with flavours and formulations. For example, Ritual has launched a line of sparkling mushroom drinks that combine functional mushrooms with fruit flavours, making them more accessible to a broader audience. Additionally, the scepticism surrounding the actual benefits of functional mushrooms presents an opportunity for brands to educate consumers. Effective marketing strategies that highlight scientific research, customer testimonials, and clear product benefits can help bridge this gap. Brands like Om Mushroom Superfood have positioned themselves as educational resources, offering detailed guidance on the health benefits of their products and how they can be incorporated into daily routines. Elsewhere, Spacegoods’ Hydro Dust – formulated with electrolytes, a B vitamin complex, minerals and reishi mushrooms – is another exciting brand gaining traction, particularly in health retailers such as Holland & Barrett. Functional mushroom drinks represent an exciting frontier in the wellness industry, blending ancient wisdom with contemporary health trends. While they are not yet ubiquitous in every household, the unique benefits of these beverages, coupled with growing consumer interest in natural health solutions, suggest that they could indeed become the next big thing. As brands continue to innovate and research expands, functional mushrooms are likely to carve out a significant niche in the beverage market, appealing to consumers seeking effective, natural ways to support their health and wellbeing.

Author and podcaster Mel Robbins has become the co-founder of a new brand, Pure Genius Protein, launching in the US with its first product: a protein shot designed for busy consumers. The product is claimed to be the first of its kind, offering 23g of complete protein in a 3.38 oz bottle. It aims to provide a convenient option for consumers dealing with busy schedules, travel, long shifts, low-appetite days, workouts to fuel, and ‘everything in between’. Each shot contains 100kcal, zero sugar and zero fat. Developed in collaboration with a team of doctors, the shots are also lactose- and gluten-free, with no artificial flavours or sweeteners. According to the brand, they offer a ‘fruit-forward flavour that tastes like juice with zero chalkiness’. The shots are available in three flavours: Blueberry Lemonade, Strawberry Guava, and Pineapple. Robbins was inspired to develop the range after repeatedly hearing about the importance of protein for strength, healthy ageing, energy, weight loss and hormonal balance from medical and nutrition experts on her podcast – though experts told her that most women are under-eating protein by around 50%. Her goal was to create a new solution for protein consumption that did not involve ‘chalky’ shakes, dense bars, oversized bottles or complicated routines. Robbins said she was deeply involved in all stages of product development, alongside handpicking the founding scientific advisory team, which includes physicians specialising in nutrition, longevity, weight loss and hormonal health. Commenting on the launch, she said: “This isn't about chasing a trend. It's about making it easier for people to prioritise their health, particularly women. If you're busy taking care of everyone else, you're probably not doing the best job taking care of yourself.” She said that protein “isn’t just for athletes, it’s for everyone,” adding: “I wish I had had Pure Genius Protein shots when my dad was recovering from brain surgery and had trouble choking down the 16 oz shakes he was being asked to drink”. “Now that it's available, I am so excited for everyone to have it, especially those who are working parents, first responders on 12-hour shifts with no time to stop and eat, those on GLP-1s who have no appetite and need protein to maintain muscle, caregivers with no time to cook, and anyone on the go who is trying to eat healthier and get more protein.” The brand has now officially launched its protein shot range, initially online, with retail expansion set to take place later in the year.

Pillsbury Baking has expanded its baking mix portfolio with the launch of Pillsbury Moist Supreme Pistachio Cake Mix and Pillsbury Whipped Pistachio Frosting. The pistachio cake mix comes in a 15.25oz box and is designed for versatility, suitable for standard sheet cakes, cupcakes, bundt cakes or cake pops. Each box makes one 13in x 9in cake or up to 24 cupcakes, using a simple three-step preparation process. Pillsbury says the mix delivers a moist crumb and a subtly sweet pistachio flavour, positioning it for both everyday baking and celebrations. Alongside the mix, Pillsbury has introduced a 12oz whipped pistachio frosting. The ready-to-use frosting has a light, airy texture intended for easy spreading, layering and decorating, without adding excessive weight to finished bakes. Dan Anglemyer, COO at Hometown Food Company – which operates the Pillsbury Baking brand under licence from General Mills – said: "Pistachio is one of those timeless flavours that instantly brings people back to the joy of homemade baking". "With our new Pistachio Cake Mix and Whipped Pistachio Frosting, we're giving families an easy, delicious way to recreate that nostalgic taste in their own kitchens – with the quality and fun they expect from Pillsbury Baking." The pistachio cake mix and frosting join Pillsbury’s wider Moist Supreme range, which focuses on convenience-led baking solutions built around traditional flavours and formats. The new products are available now in the US at Walmart and H-E-B, with wider distribution planned through Kroger and AWG in February and March.

The economic cost of food waste across the global retail and food supply chain is forecast to reach $540 billion in 2026, up from $526 billion last year, according to new research from Avery Dennison. The 'Making the Invisible Visible: Unlocking the Hidden Value of Food Waste to Drive Growth and Profitability' report estimates that food waste from post-farm processing through to point of sale costs businesses the equivalent of 33% of total revenue on average. Based on modelling and research involving 3,500 global retailers and supply chain leaders, the report highlights persistent visibility gaps as a key driver of waste. 61% of respondents said they do not have full visibility into where food waste occurs across their supply chains, while 56% said transit remains a major blind spot, with limited understanding of losses during transportation. Perishable categories continue to pose the greatest challenge. Meat was identified as the most difficult category for waste management, cited by 50% of respondents, followed by produce (45%) and baked goods (28%). Inventory management and overstocking were flagged by 51% of leaders as major contributors to waste. Economic modelling projects meat waste alone will cost $94 billion globally in 2026, representing nearly a fifth of the total food waste bill. Fresh produce is forecast to account for a further $88 billion. The 2025 holiday season intensified pressure on margins, particularly in meat. 67% of retail leaders said meat waste would hit margins harder than before, while 69% said managing waste during peak trading periods had become a greater operational challenge. Inflation and shifting consumer behaviour are compounding the issue, with 74% of retailers reporting that inflation has made demand forecasting for fresh meat more difficult, and 73% noting rising demand for smaller portions or alternatives. If current trends continue, the cumulative cost of food waste between 2025 and 2030 is expected to reach $3.4 trillion, as the industry approaches the UN’s 2030 target to halve global food waste. More than a quarter (27%) of respondents said they do not expect to meet that deadline. Despite the scale of the challenge, 73% of business leaders said they view tackling food waste as a growth opportunity, rather than solely a sustainability issue.

Arla Foods has strengthened its UK leadership team with the appointment of Matthew Walker as head of its Foodservice business, aiming to accelerate growth across one of its key channels. Foodservice is one of Arla’s largest channels outside of retail, supplying milk, butter and cheese to restaurants, coffee shops and food-to-go operators nationwide through its Arla Pro brand. Walker will take up the role this month (January 2026), leading the foodservice division as it builds momentum and deepens partnerships across the hospitality, catering and quick service restaurant sectors. The appointment comes at a time of strong performance for the division. In the first half of 2025, Arla’s UK Foodservice business delivered year-on-year revenue growth of 15%, equivalent to €29 million (£24 million), while strategic branded, volume-driven revenue increased by 7.6%. The results underline the channel’s growth potential as Arla continues to invest in innovation, sustainability and customer partnerships. Walker brings 14 years of experience within Arla, having held a range of senior roles across commercial, marketing and brand development functions at both local and global levels. Most recently, he served as head of marketing for Arla Sweden, where he played a key role in strengthening the Arla brand, driving category growth and leading strategic initiatives over the past four years. “Matthew’s appointment is a great step forward for our UK business, and we’re excited to welcome him to the team,” Bas Padberg, managing director of Arla Foods UK, said. “His deep understanding of Arla, combined with his strong commercial experience and passion for building relationships, will be key as we continue to grow our foodservice presence, deliver value for our partners and provide quality dairy to the hospitality and catering sector.” In his new role, Walker will focus on expanding Arla’s foodservice customer base and developing strategic partnerships, from sustainability initiatives to new product innovation. This includes investment in manufacturing, such as the company’s mozzarella expansion at its Taw Valley site, alongside continued brand-led innovation across Arla’s core portfolio. Commenting on his appointment, Walker said: “Foodservice is one of the most dynamic and fast-moving parts of our industry. We have a lot of exciting innovations and milestones in the near future that will allow us to deliver the best ingredients and dairy products to our customers. I’m excited about helping to create the future for British dairy.” Padberg added that leadership development remains central to Arla’s cooperative model. “As a cooperative owned by our farmers, driving growth and creating value for our owners is at the heart of Arla. Our people are key to this, and I’m delighted that we are securing the right leadership to continue Arla’s success.”

UK-based indie crisp brand Salty Dog is set to ignite the snack market with the launch of its bold new flavour, Fiery Jalapeno & Paprika, as part of an extensive revamp of its product line. This launch comes alongside a refreshed brand identity aimed at captivating both long-time fans and a new generation of discerning snack enthusiasts. Since its inception, Salty Dog has positioned itself as a custodian of quality in the crisp industry, challenging the dominance of mass-market producers with its commitment to hand-cooked, batch-fried crisps made from the finest ingredients. Co-founder Dave Willis reflects on the brand's journey: “Perhaps it’s fair to suggest that we’d got a little set in our ways. However, a shift in our production set-up last year reinvigorated our ambitions and reminded us of our unique cache in the retail landscape.” Fiery Jalapeno & Paprika is a response to the growing demand for innovative and flavourful snacks that align with contemporary consumer preferences for bold tastes and quality ingredients. This new flavour joins an updated line-up that includes classic favourites such as Prawn Cocktail, Sweet Chilli, Ham & Mustard, British Roast Beef and Salt & Vinegar. Willis added: “In these healthier living times, true snack enthusiasts only break ranks for something truly memorable. Fiery Jalapeno & Paprika is designed to deliver that unforgettable experience, making it the perfect accompaniment to any beverage or as a stand-alone treat.”

The Global Agri-Food Advancement Partnership (GAAP) has entered into a significant collaboration with 9 Mile Legacy Brewing, signing a Memorandum of Understanding (MOU) aimed at enhancing Saskatchewan’s agri-food innovation landscape. This partnership was formalised at the LGCY: Innovation Hub in Saskatoon and represents a strategic effort to bolster Canada’s leadership in biotechnology and fermentation. The MOU outlines a framework for collaboration that leverages the strengths of both organisations, focusing on the establishment of fermentation scale-up capacity. This initiative is designed to support and incubate fermentation-based innovation projects, providing a vital resource for agri-value start-ups and biotechnology innovators. By integrating GAAP’s advanced high-throughput bioreactor systems with LGCY’s commercial-scale brewing facilities, the partnership will facilitate a seamless transition for innovators moving from pilot-scale development to full-scale production. The collaboration will utilise GAAP’s 24×15ml optimisation and selection bioreactor systems, progressing to LGCY’s larger 3×600-litre production-scale bioreactors. This set-up enables rapid scale-up and real-world deployment of fermentation technologies. “Together, we are creating a unique opportunity for start-ups to access shared infrastructure and specialised expertise,” said Martin Wilding, lab and facilities manager at GAAP. “This partnership not only strengthens Saskatchewan’s agri-food innovation ecosystem but also positions us as a key player in the global biotechnology sector.” The MOU also aims to develop integrated workflows that link GAAP’s bioreactor capacity with LGCY’s larger fermenters. This includes adapting traditional beverage fermentation equipment for advanced microbial fermentation applications, demonstrating the versatility and potential of fermentation technologies in the food and beverage industry. Shawn Moen, CEO and co-founder of 9 Mile Legacy Brewing, added: “This collaboration will enhance our ability to innovate and bring new fermentation-based products to market, reinforcing our commitment to quality and sustainability in brewing”.

Lindt & Sprüngli has unveiled its latest indulgence, Lindt Excellence Pistachio Dark Bar. This new product marks an expansion of the brand’s popular pistachio flavour profile, following the success of the Lindor Pistachio Truffles introduced last year. As consumer preferences shift to gourmet and wellness-oriented products, Lindt’s new offering taps into growing demand for dark chocolate, as well as the rising popularity of pistachio-flavoured confectionery – a trend fuelled by the Dubai chocolate craze, which has seen pistachio surge in popularity. Excellence Pistachio Dark Bar combines high-quality dark chocolate with caramelised pistachio pieces and a hint of sea salt, creating a sophisticated flavour experience that appeals to discerning palates. Stefan Bruderer, master chocolatier at Lindt, said: “With the continued love for pistachio, we’re excited to expand the flavour into our Excellence range. Our unrivalled quality of Lindt Excellence chocolate makes this new Pistachio Dark Bar the perfect permissible treat this new year.” The 100g bar is now available nationwide through Lindt’s online platform and retail locations, as well as in Waitrose stores, at a recommended retail price of £3.50. Other retailers are expected to follow suit shortly thereafter, positioning the product for widespread market availability. The Excellence range also includes a variety of cocoa percentage bars – 70%, 85% and 90% – all made with just five pure ingredients, catering to consumers seeking a more conscious chocolate choice.

Kenya’s High Court has allowed regulatory reviews to proceed for Diageo’s $2.3 billion sale of its majority stake in East African Breweries Limited (EABL) to Asahi Group Holdings. In a ruling delivered on Friday (9 January), Justice Bahati Mwamuye directed that regulatory approvals and other preliminary steps linked to the transaction may proceed uninterrupted, even as the court considers an application seeking to block the deal. However, the court issued a temporary preservation order restraining the final completion of the sale until Tuesday, 20 January, when the matter will be mentioned for further directions. The case was filed by Kenyan beer distributor Bia Tosha Distributors, which is seeking to halt the transaction over unresolved litigation dating back to 2016. The distributor argues that the long-running dispute should be resolved before Diageo exits its shareholding in EABL. In a statement, EABL said the court had recognised the importance of allowing statutory and regulatory processes to continue, noting that global transactions of this scale typically require months of regulatory engagement. The brewer added that the interim order would not affect the overall transaction timeline. “We welcome the court’s decision to allow the regulatory phases of this transaction to continue,” EABL said. The company reiterated that the underlying dispute is a legacy commercial matter relating to local distribution routes and “has no factual or legal connection to the shareholding of our parent company.” Diageo announced in December that it had agreed to sell its 65% stake in EABL to Asahi as part of a broader strategy to dispose of non-core assets, reduce debt, and offset pressures from US tariffs and changing consumer demand patterns. Despite the court action, deal parties have maintained that they expect the transaction to be completed in the second half of the year, subject to regulatory approvals across multiple jurisdictions. EABL, which operates breweries and beverage businesses across Kenya, Uganda and Tanzania, remains one of East Africa’s largest alcohol producers. The proposed acquisition would mark a significant expansion of Asahi’s footprint in Africa’s beer and spirits market.

Kellogg’s has announced the launch of a new limited edition Rice Krispies Squares on the run up to Easter – a Crushed Mini Eggs & Chocolate variety. Available exclusively in Tesco stores, the Easter inspired flavour will be available as a pack of four with a recommended retail price of £2.25, from January. The new edition of Kellogg’s Rice Krispies Squares combines the classic crunch of Rice Krispies cereal with a chocolately syrup, topped with crushed mini eggs and a chocolately drizzle. “Squares fans love discovering new flavours, and this spring we’re thrilled to introduce our very first Easter-inspired Rice Krispies Squares.” Holly Wright, senior brand activation manager, said. “Featuring the perfect blend of rich chocolate and crunchy crushed mini eggs, this limited edition treat is set to create excitement in store and deliver a burst of joy.” The Rice Krispies Squares brand has grown every year, with value sales up. The new flavour launches nationwide from January.

Danish Crown has announced plans to establish a new production facility in Vejen (Denmark), creating approximately 100 jobs as part of its strategy to enhance its pork processing capabilities. This initiative comes in response to the increasing supply of pigs from local farmers and aims to bolster the company's export capacity, particularly to lucrative markets in Asia. The new facility, set to begin operations on 1 October 2026, will focus on deboning pork foreends, with a target output of 60,000 units per week. This expansion is strategically aligned with Danish Crown’s commitment to maximising efficiency and flexibility in its production processes. Niels Ulrich Duedahl, group CEO of Danish Crown, commented: “It is fantastic that we are now hiring more employees. This is the result of once again receiving more pigs for slaughter, which creates a need for more hands.” The Vejen site, which Danish Crown acquired in April 2023, spans approximately 14,000 square metres and is already outfitted for food production. However, minor refurbishments will be necessary before the facility can resume operations. Jesper Sørensen, senior vice president of production at Danish Crown Industry, noted that the new facility will not only enhance production capacity but also streamline operations at existing abattoirs in Horsens, Herning, Rønne and Blans. “By establishing a specialised production facility in Vejen, we can achieve very high efficiency while reducing complexity at our abattoirs,” Sørensen said. The location of the Vejen facility, in proximity to three of Danish Crown’s abattoirs in Jutland, positions the company to leverage regional strengths in food production. The area’s rich agricultural heritage is expected to facilitate the recruitment of a skilled workforce, critical to the success of this expansion. Danish Crown has already begun the process of securing the necessary permits for the new facility, with expectations to finalise these by the end of the first quarter of 2026.

Felipe Lino With meat prices hitting record highs, manufacturers and consumers alike are feeling the pinch. Dr Felipe Lino, co-founder and CTO of Nosh.Bio, highlights how fermentation-based proteins can deliver high-quality, affordable and resilient alternatives, helping the food industry navigate rising costs while meeting growing demand for sustainable and nutritious options. Price has always been a key driver for consumers when it comes to protein, with nutrition coming a close second. Meat is not only tasty but also widely regarded as generally healthy. Yet rising costs, driven by shrinking herds, climate change and supply chain disruptions, are changing the landscape. For food manufacturers, this isn’t just a consumer affordability issue – it’s also a challenge for margins and supply chain stability. The opportunity for alternative protein sources is clear. The protein that can beat meat on price, maintain quality and can be scaled reliably will capture the greatest market advantage. Fermentation is emerging as a leading candidate to deliver exactly that. The cost challenge in protein supply In July 2025, FAO’s meat price index hit a new all-time high of 127.3 points, up 1.2% from its previous peak in June. This price increase has been linked to large import demand from markets like China and the US and supply constraints affecting Europe. This rise in prices is putting financial pressure on households, further amplified by geopolitical instability and supply chain disruptions across other industries. The consequence: cost conscious consumers start to consider dietary changes, such as buying cheaper proteins (ie. processed meats) or cutting back on animal-sourced foods entirely. Despite this rise in prices, plant-based alternatives derived from raw materials (like soy or peas) are still struggling to reach price parity with meat. This is down to the high costs associated with the heavy processing required and also the price volatility of raw ingredients. So, although the price gap between the two is shrinking, it’s still not a viable cost-cutting option for consumers yet. This is where fermentation comes in. Nosh.Bio's fermentation tanks Fermentation: Efficiency without compromise Fermentation-based production uses microorganisms (such as fungi, yeast or bacteria) to produce high-quality proteins, without relying on large-scale land use, like crop agriculture or animal farming. Nosh.bio uses non-GMO fungi to create its signature Koji protein ingredient through fermentation. Because production happens in controlled environments, it is unaffected by climate disruptions that increasingly threaten conventional agriculture and drive up food prices. These systems also require significantly less water than animal farming or large-scale crop cultivation, further strengthening their resource use efficiency. This stability means production can maintain predictable output and costs, avoiding the supply volatility and price spikes affecting plant-based protein. The result is a protein source that is not only climate-resilient, but one that, crucially, can beat the price of meat. Microbes grow rapidly on low-cost, widely available feedstocks and require minimal processing to become a high-value food ingredient. With the ability to produce tonnes of protein in days rather than months or years, fermentation is also remarkably efficient. This translates directly into lower production costs, reduced environmental impact and a secure supply chain that doesn’t rely on volatile global markets. In short, fermentation is less resource intensive than other plant-based alternatives, and can produce cost-effective, high quality, nutritional protein efficiently. Balanced nutrition profile as added value In addition to economic benefits, fermentation-based proteins can deliver a favourable nutritional profile compared to conventional meat, with high-quality protein and fibre content alongside lower levels of saturated fat and cholesterol. This enables manufacturers to create products that are both more affordable and aligned with health-conscious consumer preferences. Beyond basic nutrition, fermentation also allows for tailored functionality. For example, proteins can be engineered to enhance digestibility, deliver specific amino acid ratios or include bioactive compounds such as antioxidants. This opens opportunities for functional food and beverage products that meet specific dietary needs. Nosh.Bio's koji protein Hybrid solutions: A win for industry and consumers In hybrid-meat products, these nutritional attributes make it possible to improve the nutritional profile of a product while maintaining its familiar taste and texture. Hybrid products blend conventional meat with alternative protein ingredients and are emerging as a practical way for manufacturers to cut costs while meeting shifting consumer demands. With meat prices continuing to rise, incorporating cost-effective protein from fermentation offers a way to reduce raw material expenses and improve nutritional quality, without changing established production methods. Crucially, these advantages provided by hybrid-meat (cost saving, nutritional value) can be achieved without compromising on taste or texture. Resiliency as a form of sustainability Resiliency is another increasingly important factor when it comes to protein production. In a volatile global market, the ability to produce essential ingredients locally is becoming as important as their cost or quality. Fermentation offers a level of resilience that conventional agriculture cannot match. Instead of relying on harvests vulnerable to droughts or floods, it produces protein in controlled systems that require far less water than conventional agriculture or animal farming. As fermentation runs on diverse, low-cost feedstocks it also reduces exposure to resource shocks and price volatility. Because production is continuous and scalable without extra farmland, facilities can be built close to where the food is eaten, shortening supply chains and reducing exposure to geopolitical instability. Considering the geopolitical instability of the world today, resilience is sustainability. Countries will increasingly need local solutions to bridge the protein gap using minimal resources and keeping production costs under control. Less resource use and shorter transportation distances not only reduce environmental impact but also help stabilise pricing, creating more sustainable and self-reliant supply chains – biomass fermentation can deliver exactly that.