New Zealand dairy processor Synlait Milk has denied that it is involved in discussions with The A2 Milk Company or Fonterra regarding a potential transaction. The company issued the statement in response to media reports published on Monday 17 August concerning a possible deal involving third parties. “Synlait confirms that it is not involved in any discussions with The A2 Milk Company or Fonterra regarding the matters referred to in those reports,” the company said. Synlait provided no further details and said it had no additional comment at this time. Earlier this year, chief executive Richard Wyeth resigned after leading the company through efforts to stabilise its operational, quality and financial performance.

Weco has introduced the Multiscan MXV-Bulk X-ray inspection system, a new solution designed to help nut processors identify internal quality defects and foreign material that may not be visible on the surface of in-shell nuts. The system uses differences in density to assess the contents of individual nuts, enabling processors to identify issues including insufficient kernel fill, empty shells, insect damage and internal mould. It can also detect and remove dense foreign material, such as stones, glass, ceramics and embedded metal from the product stream. According to Weco, the technology is the first system of its kind in North America designed specifically to assess the internal quality of in-shell nuts using X-ray inspection. Nick Lightfoot, vice president at Weco, said: “Nut processors have traditionally relied on optical inspection methods that cannot tell them what is happening inside the shell. While X-ray is broadly used in food processing, this is the first system of its kind to evaluate the internal quality of in-shell nuts in North America.” The MXV-Bulk is designed for applications, including pecans, walnuts, pistachios and peanuts. By removing underfilled and defective nuts, the system is intended to help processors improve product grades, increase value per pound and reduce reliance on manual inspection. The system is designed to complement existing optical sorting, aspiration and separation technologies rather than replace them. While optical sorters assess external characteristics such as colour, size, shape and surface condition, aspiration primarily separates materials according to weight and aerodynamic properties. The MXV-Bulk adds an additional layer of inspection by analysing internal density. Nuts are transported on a belt designed to stabilise and evenly distribute product through the scanning area. The system captures images of individual objects and analyses them against defined quality parameters. Products that fall outside the specified tolerance, as well as detected foreign material, are automatically rejected using air valves. Processors can set density thresholds through the system's touchscreen interface to determine the minimum level of kernel fill required for acceptance. The technology can also assess fill in specific areas of individual nuts, allowing inspection parameters to be adjusted for different nut varieties and quality requirements. Weco said customer trials have shown the potential to reduce manual inspection requirements while increasing average product grades. “When processors are selling on kernel yield, that combination can produce a meaningful improvement to the bottom line,” Lightfoot added. The MXV-Bulk was developed through a collaboration between Weco and Multiscan Technologies, both Duravant operating companies. The project combines Multiscan's X-ray inspection technology with Weco's experience in nut processing. The equipment is designed for straightforward operation without requiring highly specialised personnel to maintain consistent inspection performance. The MXV-Bulk is available for sale worldwide and for lease in the US, Mexico and Canada. Weco also provides installation and start-up support, preventive maintenance, technology upgrades and 24/7 emergency assistance. The launch reflects the wider adoption of automated inspection technologies across food processing as producers seek to improve quality control, reduce manual intervention and maximise the value of raw materials. Weco has more than 30 years of experience in optical and electronic sorting technology, with applications across fruit, nut and agricultural processing. The company is part of Duravant, a global provider of automation solutions for food processing, packaging and material handling.

Irish cream liqueur brand Merry’s is adding a new Dubai chocolate-flavoured variant to its range, available nationwide across the US this October. The drink is inspired by the global Dubai chocolate viral food trend, one of the biggest flavour trends fuelled by social media over the past few years. Described as offering a ‘luxurious chocolate aroma,’ it blends nutty pistachio with fresh Irish cream, warm aged Irish whiskey and rich, indulgent dark chocolate and subtle vanilla notes. All of the cream used in Merry’s liqueurs is sourced from local grass-fed Irish cows in the Golden Vale, with a farm-to-bottle approach that takes just 12 hours from milking the cows to the finished product, according to the brand. The new addition will be available via distributor Prestige Beverage Group from 1 October, priced at an SRP of $15.99 per 750ml bottle.

DSM-Firmenich’s chair of the board of directors, Thomas Leysen (pictured above), has decided to retire from his role once his successor has been elected by the company’s shareholders. The company said its ‘strategic direction’ is ‘fully set,’ prompting Leysen’s decision to step down and devote more time to his other corporate and non-profit mandates. Richard Ridinger The board has unanimously proposed Richard Ridinger, currently an independent director of DSM-Firmenich, as his successor. Shareholders will be asked to approve his appointment at an Extraordinary General Shareholders Meeting to be held on 19 October 2026. Ridinger brings extensive executive and board-level experience in global businesses across pharmaceuticals, home and personal care, and nutrition and health. DSM-Firmenich praised his deep understanding of the company, positioning him well to succeed Leysen. The company said he will provide continuity to execute its strategy and create long-term value for shareholders and other stakeholders. Since the formation of DSM-Firmenich, a result of the merger between Royal DSM and Firmenich in 2023, Leysen has provided guidance through a period of significant change and challenging market conditions. The board thanked him for his leadership, adding that he has been ‘instrumental’ in positioning the company for its next growth phase. Leysen commented: “With DSM-Firmenich now fully operating as one company, the portfolio tuning nearing completion with the closing of the Animal Nutrition & Health sale foreseen later this year, the executive committee rejuvenated and the margin improvement program well underway, it is an opportune moment to hand over to a new chair”. “Richard has all the requisite experience to help bring DSM-firmenich to the next level. It has been a pleasure and an honour to chair the board during the formative stages of this unique company.”

Better-for-you confectionery brand Wild Thingz is expanding its UK retail footprint with two new gummy flavour collections. The new Berry Mix and Tropical Mix Share Bags are designed for sharing and on-the-go snacking, combining fruit flavours with the brand’s signature bug-shaped gummies. The products contain half the sugar of leading sweet brands, according to Wild Thingz, and are made without artificial ingredients or gelatine. The new Tropical Mix features Mango Spiders, Peach Vees, Orange Snails and Pineapple Frogs, while Berry Mix includes Blueberry Vees, Strawberry Butterflies, Raspberry Wasps and Blackcurrant Ladybirds. The new products will be available through WHSmith Travel locations including airports such as Heathrow and Gatwick, major railway stations including London Euston, King’s Cross and Birmingham New Street, as well as the Eurotunnel and hospitals across the UK. The brand is also introducing a lower, more competitive price point, with the new 60g Share Bags carrying an RRP of £2.00. The products will be available through Ocado from 24 July. Founded in 2024 by former Mondelēz marketer Fliss Newland, Wild Thingz has positioned itself around lower-sugar confectionery made with natural flavours and plant-based ingredients. “We wanted to create gummies that deliver big, juicy fruit flavours while keeping everything families already love about Wild Thingz – half the sugar, natural ingredients and plenty of fun,” said Newland. “With new share bags, a new multipack and our expanding retail footprint, we're making it even easier for more families to discover the brand.” The expansion will continue in August with the launch of a Berry Mix Multipack exclusively through Ocado. Priced at £3.00, the multipack contains five individually portioned packs aimed at family occasions and on-the-go consumption, including days out, parties and summer activities.

Bonne Maman has expanded its US pie filling portfolio with the launch of a new peach variety. The ready-to-bake filling is made with large pieces of peach and can be used in pies, cobblers and other desserts. The launch follows the introduction of the brand’s seasonal pumpkin pie filling last autumn. Bonne Maman’s pie filling range also includes apple, blueberry and cherry varieties. According to the company, the products contain no high-fructose corn syrup, preservatives, additives or artificial colours. Bonne Maman Peach Pie Filling is rolling out across speciality and mass-market retailers in the US, priced at $9.99 per 21.1oz glass jar.

Cirkla is to establish a new US manufacturing facility in Gainesville, Georgia, as the moulded fibre packaging company aims to meet growing demand for plastic reduction across the meat and poultry sector. The facility, which is expected to begin production in the first quarter of 2027, will be dedicated to scaling moulded fibre packaging for meat applications and is described by Cirkla as the first US facility of its kind. The new site will enable an integrated domestic supply while increasing production capacity and reducing lead time. The investment follows what the company says has been a strong market uptake of its Modified Atmosphere Packaging (MAP) fibre trays among protein processors. Cirkla manufactures moulded fibre products using materials including sugarcane bagasse, bamboo and wood pulp. Its portfolio includes MAP packaging for meat, ready meal packaging, dairy tubs and compostable coffee capsules. Vaibhav Goel, CEO of Cirkla, said: “Our manufacturing in India runs at scale and has validated this technology in real production environments across some of the most demanding protein categories. As US demand has grown, so has the case for a domestic footprint – this facility brings that same capability closer to our customers, built for the national rollouts ahead.” Cirkla’s MAP trays use moulded fibre alongside a patented liner technology designed to provide the barrier performance required for fresh protein packaging while reducing reliance on conventional rigid plastics. The Gainesville site will incorporate automation, in-house quality laboratories and expanding finishing capabilities. It will manufacture the company’s portfolio of moulded fibre packaging, including MAP and overwrap trays. The facility will be located at the Gainesville 85 Business Center in Hall County, an area with strong ties to the poultry and food manufacturing industry. Cirkla’s expansion comes as food manufacturers and retailers seek alternative packaging formats to reduce plastic use without compromising on shelf life, food safety and presentation. While the new site will initially focus on meat and poultry, the company said its technology has applications across other categories, including produce and ready meals. The project was supported by the Georgia Department of Economic Development, Greater Hall Chamber of Commerce and Georgia Quick Start. Once fully operational, the facility is expected to provide more than 100 jobs and support Cirkla’s expansion across the US.

McCain Foods USA has expanded its Tast!ez frozen snack brand with the launch of Tast!ez Flavor-Fulls, a new range of cheese- and sauce-filled snacks designed to deliver a burst of flavour in every bite. The new line-up combines crispy exteriors with hot, melted fillings, bringing sauces and other flavour components inside the snack rather than relying on separate dipping accompaniments. Tast!ez Flavor-Fulls is launching in three varieties: Mini Marinara Mozzarella Sticks, Mini Creamy Garlic Mozzarella Sticks and Cheddar & Bacon Potato Bites. The Mini Marinara Mozzarella Sticks combine melted mozzarella and marinara sauce within a crispy coating, while the Mini Creamy Garlic Mozzarella Sticks feature mozzarella and a creamy garlic sauce centre. The Cheddar & Bacon Potato Bites, meanwhile, are made with potato and filled with cheddar and bacon. According to McCain, the filled format is intended to provide a more convenient snacking experience by incorporating sauce directly into the product, eliminating the need for additional condiments. Roderik Nuyens, director of retail marketing, US Snacking at McCain Foods USA, said: “Today's consumers want snacks that are easy to prepare, but they also want something that satisfies. With the innovation of Tast!ez Flavor-Fulls, we're bringing a creative take on frozen snacks that delivers restaurant-inspired flavour at home in just minutes using an air fryer or oven.” The launch builds on Tast!ez, which McCain introduced in 2024 with products including Mini Mozzarella Sticks and Garlic Cheese Curds. The brand is targeting consumers looking for convenient frozen snacks that can be prepared quickly in an air fryer or oven, with Flavor-Fulls positioned as an option for occasions ranging from after-school snacking to pre-dinner eating. The new products are now available in the frozen snack aisle at select retailers across the US, including Walmart and Wakefern, with a suggested retail price of $4.99 per pack. The launch comes as manufacturers continue to develop frozen snack formats that combine convenience with more indulgent, restaurant-inspired flavour profiles. McCain Foods is one of the world's largest manufacturers of frozen potato products and a producer of prepared appetisers and snacks. The company operates 49 production facilities across six continents and employs approximately 22,000 people.

Whey protein has become a mainstream food and beverage staple, transcending its historical space in the sports supplements aisle and making its way into virtually every food and beverage category, from breakfast cereal to RTD coffee. But with demand accelerating across sports nutrition, functional foods, GLP-1-focused products and everyday high-protein options, the industry is facing a fundamental question: can supply keep pace? FoodBev’s Leah Smith reports. For decades, whey was largely viewed as a secondary output of cheesemaking – but thanks to the protein boom, this has changed dramatically. Advances in filtration and processing have transformed whey from a relatively low-value byproduct into a premium protein ingredient used across infant formula, clinical nutrition, sports nutrition and an expanding range of mainstream food and beverage products. That transformation has helped create the conditions for the current market squeeze. Demand for whey protein has surged as protein consumption has become a mainstream nutritional priority, while supply remains constrained by the industry's reliance on cheese production and specialised processing capacity. According to DCA Market Intelligence, food-grade whey powder prices in north-west Europe have risen to approximately €1,700 (£1,469) per tonne, more than 50% higher than at the beginning of 2026. Highly concentrated whey products have experienced an even sharper increase, with Whey Protein Concentrate 80% (WPC80) and Whey Protein Isolate 90% (WPI90) prices reaching record levels. Vesper data puts the scale of the increase into sharper perspective: the price of a tonne of WPC80 rose from £4,302 in June 2023 to £23,751 in June 2026. The result is a market where manufacturers are increasingly having to consider not simply the cost of whey, but whether they can secure enough of it. Protein moves into the mainstream The surge in whey demand cannot be attributed to one trend alone. Protein has moved well beyond the traditional sports nutrition aisle, appearing in ready-to-drink beverages, snacks, cereals, bakery, dairy products and convenience foods. This broadening of demand has fundamentally changed the competitive landscape for whey. Once largely associated with athletes and bodybuilders, the ingredient is now being used to address healthy ageing, weight management, satiety and everyday nutrition. Karsten Smet, CEO of ACI Group, said protein demand is now being driven by several overlapping consumer groups. “Proteinmaxxing has undoubtedly accelerated interest in high-protein foods, but only as part of a much broader conversation,” he said. “We are seeing demand driven by healthy ageing, active lifestyles, GLP-1 users looking to maintain lean muscle mass, and the mainstream adoption of protein-fortified foods and beverages.” For formulators, whey remains particularly attractive because it combines high-quality protein with functionality. It contains all nine essential amino acids and is easily absorbed by the body while also offering properties such as solubility, emulsification and favourable sensory performance. That combination makes replacing whey more complicated than simply finding another source of protein. The GLP-1 effect One of the most significant new demand drivers is the rapid expansion of GLP-1 weight-loss medications. Drugs such as Wegovy and Mounjaro suppress appetite, meaning users can consume substantially fewer calories. As a result, nutrition has become an increasingly important consideration, with protein intake playing a key role in helping preserve lean muscle mass during weight loss. In today’s market, there are three distinct layers of protein demand: an established base comprising infant formula, clinical nutrition and sports nutrition; a growing GLP-1 user base; and the broader cultural shift towards ‘protein everywhere’. The GLP-1 cohort is particularly significant because consumers taking these medications are often looking for concentrated sources of nutrition that can fit into a reduced appetite. That creates a natural opportunity for whey protein, particularly highly concentrated ingredients such as WPC80 and WPI90. The trend could also accelerate further as oral GLP-1 treatments broaden access. Oral formulations have the potential to reach consumers who have been reluctant to use injectable treatments, potentially expanding the population for whom protein-rich, nutrient-dense products become increasingly relevant. However, GLP-1s are not solely responsible for surging costs. Sports nutrition growth, inventory cycles, mainstream protein consumption and product innovation are also contributing to demand, making it difficult to isolate how exactly increasing GLP-1 usage is impacting supply. Supply cannot simply switch on Perhaps the biggest challenge facing the whey market is the inability to respond quickly to rising demand. “There are definitely clear constraints,” ACI’s Smet said. “Whey is a co-product of cheese production, so increasing supply depends on broader dairy production rather than demand for whey alone.” Processing capacity presents another bottleneck. According to Expana Markets, limitations in ultrafiltration and drying infrastructure are restricting the industry's ability to respond rapidly to increased demand. New processing facilities require significant capital investment and lengthy development cycles, creating a lag between market demand and additional supply. Luis Cubel, managing director of Arla Foods Ingredients, said: “All global whey protein producers are running at or very close to maximum capacity. But the fact remains that global market demand is still outpacing supply.” From byproduct to strategic ingredient The economics of whey have also changed alongside its role in the food industry. “Whey is moving from a byproduct to an ingredient with active demand,” said Wouter Baan, dairy market analyst at DCA Market Intelligence. “As a result, pricing is becoming less volume-driven and more influenced by functional applications.” That shift is particularly visible in the difference between conventional whey powder and high-purity protein concentrates. DCA reports that standard whey powder containing around 11% protein has increased by more than 50% since January of this year, while concentrated products containing up to around 90% protein have climbed to approximately €20,000 per tonne over the past year. Global financial services expert Stone X has observed that processors are increasingly maximising whey protein isolate (WPI) and WPC80 output while reducing emphasis on lower-value streams such as WPC34 and sweet whey powder. In effect, limited processing capacity is being directed towards products capable of generating the greatest returns. That dynamic can make the market feel even tighter for manufacturers looking for particular grades. Who gets the whey? As whey becomes more expensive and availability tightens, competition between end markets is likely to intensify. Sports nutrition remains one of the largest sources of demand, but it is increasingly competing with functional nutrition, RTD beverages, high-protein snacks, meal replacements, dairy products and everyday foods. Arla Foods Ingredients' Cubel identified functional nutrition, including sports nutrition, as the leading source of demand growth, alongside increasing requirements from medical and infant nutrition. Expana's Jose Saiz similarly points to functional foods, clinical nutrition, protein fortification and GLP-1-related nutrition as important sources of structural demand growth. For manufacturers, this means procurement is becoming more strategic. Companies that previously treated whey as a readily available commodity ingredient may now need to secure volumes further in advance. ACI’s Smet noted that manufacturers are likely to place “greater emphasis on securing protein supply and building additional flexibility into their formulations”, particularly as sustained price increases make reliance on a single ingredient source increasingly risky. Diversifying proteins The obvious response to a whey shortage is substitution, but this is easier said than done. Whey's appeal goes beyond its protein content. It contributes to texture, solubility, emulsification and finished-product performance, meaning replacing it can affect both nutritional and sensory characteristics. As a result, manufacturers are increasingly looking towards protein blends, rather than one-for-one replacements. Nico Koch, product marketing manager proteins EMEA at ADM, said protein diversification is becoming an important strategy, with manufacturers exploring complementary sources such as soy protein isolate. “Proteinmaxxing has increased demand for different protein sources, including whey protein,” he said. “This is prompting many brands to explore reformulation strategies that incorporate complementary protein sources, such as soy protein isolates, to help manage supply, cost and formulation flexibility.” ADM’s own data suggests consumers are receptive to this approach, with 68% globally interested in blended or hybrid protein foods and beverages, while 86% believe it is healthier to obtain protein from a wide variety of sources. For manufacturers, a whey and plant blend could therefore provide a means of reducing exposure to whey prices without eliminating the ingredient completely. Other options include casein, milk protein concentrate, lower-grade WPC34 and ultra-filtered milk, depending on the application. Forward-contracting and securing supply earlier are also becoming increasingly important strategies. The current market disruption could therefore accelerate a change that was already underway: the move towards more diversified protein systems. Soya is one candidate. ADM’s Koch pointed to the plant-based protein’s complete amino acid profile and processing performance as reasons why it can work alongside whey in products where manufacturers need to balance nutritional quality, cost and functionality. Pea and other plant proteins are also being explored, although whey retains advantages in areas such as solubility, taste and functional performance. This means a wholesale replacement of whey is unlikely across all applications. Instead, substitution is more likely to be selective. Manufacturers with price-sensitive products may increase the proportion of plant proteins, while applications where whey functionality or nutritional performance is critical may continue to prioritise dairy proteins. As Koch put it, manufacturers are likely to pursue a combination of strategies rather than look for “a single replacement”. One solution inspired by the current shortage of whey is a new plant protein ingredients line, PeptiClear, developed by US-based nutrition company NNB and protein manufacturer Axiom Foods. According to the companies, PeptiClear – a line of hydrolysed plant proteins – is designed to deliver a neutral flavour profile, strong functionality and ‘exceptional’ solubility, making it ideal for functional beverages and RTD products, ice cream and frozen desserts, condiments and dressings, confectionery, baked goods, snacks and everyday functional foods. These emerging solutions allow brands greater flexibility while helping diversify global protein supply beyond the limitations of whey production. A structural shift rather than a temporary spike? The critical question for the industry is whether today's elevated whey prices represent a temporary market imbalance or the beginning of a fundamentally different protein economy. John Lancaster, head of EMEA dairy & food consulting at Stone X, argued that the latter may be closer to reality. “What we're seeing is less a supply story and more a demand transformation, with protein moving firmly into the mainstream across food, beverage and health markets,” he said. That does not necessarily mean prices will continue rising indefinitely. Additional processing capacity is already coming online, with further investment expected through late 2026 and 2027. But this new capacity is currently being absorbed by continued demand growth, rather than creating a substantial surplus. As supply expands, it may therefore prevent further price spikes rather than return the market to the low-cost whey environment of the past. Whey is unlikely to ever return to its former role as a relatively inexpensive by-product. The immediate challenge is therefore not simply finding enough whey; it is finding ways to build products and supply chains that remain commercially viable when whey is expensive or unavailable. That could mean securing longer-term contracts, investing in formulation flexibility, using blended protein systems or redesigning products around alternative dairy and plant proteins. It’s clear that whey protein demand is no longer confined to a specialist market, and whey supply cannot expand at the same speed. For demand to be met, a more strategically managed market will be needed, where procurement, formulation and product development become increasingly interconnected.

Pilgrim’s Europe has announced plans to acquire Walkers Deli & Sausage Company from Samworth Brothers, expanding its presence in the UK premium pork market. The proposed transaction remains subject to approval from the Competition and Markets Authority and an employee consultation process. Based in Leicester, Walkers Deli & Sausage employs approximately 1,150 people and produces premium sausages, sliced cooked meats, cooked bacon, snacking products and pâté. The company, which dates back to 1824, supplies own-label products to major UK retailers. Pilgrim’s Europe said the acquisition would strengthen its integrated supply chain and expand its portfolio of value-added pork products. The two companies already have an established supply relationship. Ivan Siqueira, president of Pilgrim’s Europe, described Walkers Deli & Sausage as a “natural strategic fit,” citing its skilled workforce and reputation for quality and innovation. He added: “By bringing Walkers Deli & Sausage into Pilgrim’s Europe, we will further strengthen our integrated supply chain, expand our presence in attractive premium pork categories and enhance our ability to serve customers across the UK". Samworth Brothers said the sale would allow it to focus investment on growth opportunities across its food-to-go, savoury pastry, meals and branded businesses. CEO Simon Wookey said the increasingly specialised and integrated nature of the protein sector meant Walkers Deli & Sausage was well positioned for further growth under an owner focused on protein production and supply chains. Following completion, the companies will prioritise supporting employees through the transition while maintaining customer service and product quality. Financial terms of the transaction were not been disclosed.

Sazerac has entered into a binding agreement to acquire UK vodka and ready-to-drink (RTD) brand Au Vodka, as the global spirits company looks to strengthen its presence in the UK market. The transaction remains subject to customary completion conditions, with completion expected within the coming weeks. Financial terms of the deal have not been disclosed. Founded in Swansea, Wales, in 2015 by Charlie Morgan and Jackson Quinn, Au Vodka has grown from a local start-up into one of the UK's recognisable spirits brands. Entrepreneur, broadcaster and DJ Charlie Sloth joined the business as an investor. The brand is known for its distinctive gold bottles, flavoured vodka range and portfolio of RTDs, which have helped it build a presence across retail, hospitality and e-commerce. Au Vodka currently employs more than 80 people and sells its products throughout the UK, alongside a growing international footprint. For Sazerac, the acquisition represents an opportunity to expand its portfolio in a market it identifies as strategically important. "Sazerac works continuously to grow its business by investing in brands and building out its portfolio globally to connect with consumers," the company told FoodBev. "The United Kingdom is an important market for Sazerac, and this opportunity enables the company to deepen its presence in the UK." The deal will add Au Vodka to Sazerac's portfolio of more than 500 spirits brands, which includes Buffalo Trace Bourbon, Eagle Rare, Weller, Fireball Cinnamon Whisky, BuzzBallz, Southern Comfort and SVEDKA Vodka. Sazerac is a family-owned, privately held spirits company with operations spanning the US and international markets. Its wider business includes distilleries and production sites in the US, France, India and Ireland, as well as locations in London, Montréal and Sydney. Subject to the completion conditions being satisfied, the acquisition is expected to close within weeks. Top image: © Au Vodka

US-based nutrition company NNB has partnered with protein manufacturer Axiom Foods to launch a new plant protein ingredients line, PeptiClear. The partnership aims to address the current supply constraints across the whey protein category. Rising costs and whey ingredient shortages – a result of the ongoing ‘protein boom’ that has seen high-protein products expand well beyond sports nutrition and into virtually every food and beverage category in recent years – has left F&B manufacturers struggling to meet surging demand. NNB explained that while whey remains the ‘gold standard’ for many applications, emerging brands and smaller manufacturers are facing growing barriers to entering the high-protein category due to large multinational food companies holding the purchasing power and long-term contracts necessary to secure supply amid supply chain volatility. Responding to the challenge, NNB and Axiom Foods have teamed up to unveil PeptiClear, positioned as a ‘new generation of premium plant protein technologies’ for the global food industry. Axiom, based in Los Angeles, US, produces plant-based protein ingredients and supplies plant protein-based milk alternatives as substitutes for dairy. Its portfolio includes protein solutions derived from brown rice, peas and pumpkin, catering to clean-label and allergen-free product development needs. Meanwhile, NNB, headquartered in Idaho, develops novel ingredients for a range of nutraceutical applications with a focus on precision engineering molecules rather than relying on traditional extraction or commoditised sourcing. It has over 60 patents filed to date, with more than a dozen novel ingredients brought to market. Together, the two companies have collaborated on PeptiClear, a line of hydrolysed plant proteins designed to deliver a neutral flavour profile, strong functionality and ‘exceptional’ solubility. According to NNB, the clear protein ingredients are highly concentrated and capable of performing across applications where conventional plant proteins have historically struggled. These applications include functional beverages and RTD products, ice cream and frozen desserts, condiments and dressings, confectionery, baked goods, snacks and everyday functional foods. They aim to offer brands greater flexibility while helping diversify global protein supply beyond the limitations of whey production. Additionally, to further advance PeptiClear’s performance, NNB has introduced DL-185: a dietary di-leucine peptide designed to enhance the anabolic potential of protein formulations. DL-185 is composed of two leucine molecules naturally linked together in peptide form, and can be incorporated into both dietary supplements and food products, similarly to leucine. Human clinical research demonstrated approximately 60% greater stimulation of muscle protein synthesis with DL-185, compared with leucine, as well as greater improvements in strength than equivalent leucine supplementation in resistance-trained individuals. Dustin Elliott, chief brand officer at NNB, said: “NNB believes the future of protein isn't about replacing whey, it's about expanding the world's ability to deliver high-quality protein across every food format”. “As consumer demand continues to outpace traditional dairy supply, the industry needs innovative solutions that combine functionality, scalability and performance.”