UK plant-based nutrition brand Huel has entered the instant noodle category with a new functional ramen line, aiming to ‘disrupt’ a category it says ‘hasn’t innovated in a generation’. The brand, known for its range of ‘nutritionally complete’ meal solutions, said the instant noodle aisle has long been synonymous with ‘cheap carbs and empty calories’. Its latest innovation aims to bring a better-for-you innovation to the category, delivering the same convenience while boosting nutritional credentials. Huel Ramen is available in two options – Black Edition and Lite – similarly to the offerings in the brand’s RTD range. Black Edition is positioned as the high-protein offering, offering 40g of plant-based protein per meal alongside 26 vitamins and minerals, including magnesium and vitamin B12. It is also high in fibre and each product provides around 350 calories per pot. Four flavours are available in the line: Katsu Curry Noodles, Asian-Style Beef Flavour, Spicy Korean Noodles, and Classic ‘Chicken’ Flavour. Lite Ramen, meanwhile, contains less calories – under 230 per pot – and offers 25g of plant-based protein. The Lite edition also includes a blend of 26 vitamins and minerals, including biotin and zinc for healthy hair, skin and nails. It is available in Classic ‘Chicken’ Flavour, Sweet Chilli Noodles, Spicy Thai Noodles, and Katsu Curry Noodles. Both varieties contain iron for cognitive function and to reduce fatigue, as well as vitamins C and D to support immune system function. The products launched in Tesco stores across the UK from 10 June 2026, and will also be available via Huel’s website in the UK and EU from July. Nat Stanton, UK sales director for Huel, said: “As of last month Huel hit £100 million RSV in UK retail – for only being in retail for six short years, this is a really exciting milestone. But what excites me more is what comes next.” “The launch of Huel Ramen into Tesco takes us into convenient meals, which is one of the biggest categories in the UK food, and one that's never had a genuinely nutritious option. That changes with our launch. We’re excited to roll this out to more of our customers over the coming months.” Established in 2015, Huel was acquired by F&B giant Danone in March this year, a deal reportedly worth €1 billion.

UK kombucha brand Momo Kombucha is significantly expanding its production capabilities with the introduction of custom-designed fermentation vessels and a move to a new purpose-built brewery. The company has developed a proprietary fermentation system designed to preserve the artisanal characteristics of its kombucha while improving consistency, sustainability and operational efficiency. Founded in 2018, Momo initially built its reputation by brewing kombucha in small glass jars. After years of refining its production processes, the company has transitioned to custom fermentation vessels engineered specifically to replicate the conditions of its original brewing method on a larger scale. The new system was developed over two years through collaboration between the company’s innovation manager Matt Hoyle, production manger Matt Canham and co-founder Josh Puddle. Through extensive trials, the team identified liquid depth and airflow as two critical factors influencing fermentation quality. The custom built vessels maintain the same liquid depth as the original glass jars while incorporating integrated airflow systems to optimise oxygen transfer and support the kombucha culture. Temperature-controlled heat pads beneath each vessel further enhance bath consistency, while automation has streamlined labour intensive stages of production. Previously, fermented kombucha had to be manually transferred from thousands of glass jars into tanks for chilling and carbonation. The new set up automates this process through pipework and pumps, reducing manual handling requirements and improving efficiency. Moma officially retired its 3000 glass fermentation jars in December following successful validation of the new system. Josh Puddle co-founder of Moma said: "These new fermentation vessels allow us to improve flavour consistency while dramatically improving scalability, sustainability and safety. Most importantly, our kombucha remains raw, full of live cultures, and just as delicious as ever." Alongside the production upgrade, Moma is relocating from its long standing base at New Covent Garden Market to the former Brixton Brewery site in Herne Hill, South London. The new 16,000 sq ft facility will consolidate operations under one roof and significantly increase production capacity. The company expects output to rise from 60,000 to 300,000 bottles per week. Puddle added: “This next chapter is about creating a home that matches our ambitions.” Moma Kombucha is currently stocked by retailers including Ocado, Planet Organic, While Foods Market, Booths and Gail’s Bakery. The company’s core range includes Ginger-Lemon, Tumeric, Elderflower and Raspberyy-Hibiscus Kombucha variants all produced using irganic ingredients and traditional fermentation methods.

Marcia Petit As consumers place greater emphasis on simplicity and transparency in the foods and beverages they choose, clean-label reformulation has become a defining challenge for manufacturers. Removing familiar additives or simplifying ingredient lists is only part of the equation; consumers still expect the same indulgent textures, creamy mouthfeel and satisfying sensory experiences they associate with quality products. Marcia Petit, sensory science director at Tate & Lyle, explores why mouthfeel has become central to successful clean-label reformulation, how sensory science helps preserve consumer expectations, and why maintaining texture, structure and eating enjoyment is critical to building trust in an evolving food landscape. Clean label products fail most often not because of what’s removed, but because of what’s no longer felt. Consumers are scrutinising ingredient lists more closely than ever. But clean-label expectations now go beyond what’s on the pack. People want simpler formulations – and they still expect food and drink to feel just as good as they’ve always tasted. For manufacturers and brands, that’s where the real challenge lies. Clean-label reformulation often means eliminating highly functional ingredients that quietly do heavy lifting in a recipe, shaping texture and mouthfeel, protecting stability, extending shelf life and ensuring process tolerance. Remove the wrong component, and products can lose creaminess, structure, process stability or performance over time. The product may meet a label objective but fall short on experience. Consumers often see clean-label products as higher value. Expectations rise, not fall. Taste and mouthfeel must justify that perception. The tension is clear: how do you reformulate to meet modern expectations without undermining the very qualities that make a product enjoyable? Today, performance can be retained through highly functional clean-label ingredients developed specifically for this challenge. But ingredient functionality alone isn’t enough. Protecting the taste experience requires deep expertise in mouthfeel, understanding which sensory attributes matter most in each category and knowing how to rebuild them precisely and reliably. This is where mouthfeel – the texture and sensation experienced when consuming food and beverages, including how food looks, tastes, sounds and feels in the mouth – becomes central. Texture refers to the product’s physical properties, which can be measured using material science. Mouthfeel, by contrast, is how those textures and other sensory cues are perceived during eating. Mouthfeel as a marker of quality Mouthfeel is no longer a secondary consideration. Although often unconscious, mouthfeel is one of the most immediate ways consumers evaluate and perceive taste and eating enjoyment. Whether it’s the smoothness of a yogurt or the thickness of a dessert, mouthfeel influences first impressions, perceived quality and repeat purchase. When it delivers, brands build trust and loyalty. When it doesn’t, even the strongest nutritional or clean-label claims struggle to compensate. And while clean-label is often framed in terms of absence – no unfamiliar or chemical-sounding ingredients – it is mouthfeel that must deliver presence. It holds the product together, delivers the expected experience, and reassures consumers that less doesn’t mean less satisfying. Consumer research across the UK and Germany shows that three in five consumers say they try to buy products with shorter ingredient lists, and 73% believe natural ingredients are healthier. Texture plays a key role in reinforcing those choices, signalling that simplicity doesn’t mean compromise. Reformulation is a sensory obstacle course It’s easy to focus on what’s removed from a recipe. But from the consumer’s perspective, what matters is what remains and how it feels. Reformulating for a cleaner label can’t come at the expense of sensory quality. In a bakery application, reducing egg content in a snack cake presents a complex challenge, as eggs play a key role in maintaining structure, moisture and an indulgent texture. Achieving egg-like performance requires a careful approach to formulation to preserve aeration, softness and overall mouthfeel, while also supporting cost reduction and supply reliability. In dairy, reformulating yogurt to achieve a clean-label position without gelatine requires a structured approach to rebuilding creaminess from the ground up. This involves translating consumer mouthfeel preferences into clear sensory targets and ingredient strategies, ensuring that texture, stability and shelf-life performance are maintained while keeping the ingredient list simple and recognisable. The result is a product that meets growing demand for transparency without compromising on taste or quality. In ice cream, reducing fat and sugar presents further challenges, as both play a critical role in delivering indulgent mouthfeel. Lower levels are typically associated with increased firmness and iciness, which can impact the overall sensory experience. Addressing this requires solutions that help restore creaminess, cohesiveness and fatty mouthcoating, while also improving smoothness, reducing coldness perception and maintaining melting resistance. Across these applications, reformulation is not just about reducing or removing ingredients. It requires a clear understanding of how to preserve structure, texture and sensory quality, ensuring that products continue to deliver the indulgent experiences consumers expect, even as nutritional and label requirements evolve. When mouthfeel disappears, so can trust Consumers might not always explain why they stop buying a product. But if mouthfeel changes, they notice. Even small shifts in mouthfeel can signal that something’s off. And when that happens in a reformulated product, particularly one positioned as healthier or more natural, it can cast doubt on the whole proposition. That’s why substitutions must do more than function technically. Mouthfeel isn’t just about structure or processing. It’s about how a product lands in the mouth, and how that influences perception and preference. Done well, clean-label reformulation allows brands to add value while keeping the experience consistent. A creamy spoonful, a slow-melting bite, a chewy bar that holds its shape – these are signals of quality. When it delivers, the product speaks for itself. Mouthfeel as reassurance Clean-label reformulation will continue to reshape the food and beverage landscape. But as brands simplify recipes and remove unwanted ingredients, consumers still expect the product to look, feel, smell and taste the same. In a cleaner-label world, mouthfeel becomes one of the clearest signals that the quality has improved. Whether a product is positioned as indulgent or better-for-you, mouthfeel plays a quiet but essential role. When the mouthfeel holds, it communicates care, consistency and credibility. It reassures consumers that the food is still worth choosing – even as labels evolve. And ultimately, that’s the real test of reformulation. Not just what’s removed, but what still feels right.

French’s is introducing a new addition to the condiment aisle this summer with the launch of French’s Groomi’s Green Mustard, a limited-edition product developed as part of a partnership with the upcoming animated film Minions & Monsters. Available online now and rolling out to select retailers nationwide this month, French’s Groomi’s Green Mustard delivers the same flavour profile as the brand’s flagship Classic Yellow Mustard but with a distinctive green appearance achieved using spirulina, a natural plant-based colourant. According to the brand, the limited-edition condiment maintains its signature smooth, tangy taste while offering an unexpected visual twist. The launch forms part of a wider collaboration tied to Minions & Monsters, which releases on 1 July. Alongside the green mustard innovation, French’s is also introducing French’s Minion Yellow Mustard featuring film-inspired packaging, as well as an online-exclusive 2-pack containing both products. Consumers purchasing the 2 pack will receive a limited-edition mustard bottle topper inspired by one of the film’s new characters. Tabata Gomez, chief growth & marketing officer at McCormick & Company, said: "French's has always been part of summer's biggest moments, from ballparks to backyard cookouts. Partnering with Illumination's Minions & Monsters reimagines that tradition with a surprisingly colourful and undeniably fun, green twist." The collaboration reflects a growing trend among food manufacturers to leverage entertainment partnerships to create limited-edition product launches that generate social media engagement and drive seasonal sales. French’s emphasised that despite the visual transformation, the new mustard contains no artificial colours or flavours. The green hue is derived from spirulina, while all products in the range remain gluten-free and are made using the brand’s traditional recipe featuring 1 grade mustard seeds. First introduced at the 1904 World’s Fair, French’s remains one of the most recognised names in condiments and forms part of the McCormick portfolio. The limited-edition French’s Minions & Monsters range will be available while stocks last throughout the summer season.

New analysis of Circana data, by Good Food Institute (GFI) Europe, shows that improvements in affordability and taste boosted the sales volume of plant-based foods in four of the continent’s leading markets in 2025. Across France, Germany, Italy, the Netherlands, Spain and the UK, plant-based options typically remained more expensive per kg than their animal-based equivalents – however, the price gap narrowed last year. This was linked to growing sales volumes for plant-based foods in most cases. Across categories, total sales volume grew in France, Germany, Italy and Spain in 2025, while the Netherlands and the UK saw slight declines. GFI pointed out that the data shows affordability is important in shaping sales performance. In Italy, plant-based meat and milk recorded sales growth while average prices declined slightly. In France, plant-based meat prices dropped and sales volume increased by almost 17%. And in Spain, non-dairy milk is the plant-based category with the smallest price gap, while remaining the largest and most successful category within plant-based more broadly – it accounts for more than one in ten litres of milk sold in Spanish retailers. The data also shows sales volumes of tofu, tempeh and seitan grew by almost 30% in both Germany and the Netherlands in 2025, aligning with consumer demand for minimally processed plant-based foods. However, people across all six countries purchased significantly more plant-based meat than tofu, tempeh and seitan combined. This highlights that price alone does not guarantee success – products that replicate the taste, texture or format of traditional meat were found to be reaching a wider audience. Performance and price parity in alt-milk Data from the UK further backs up the importance of these sensory qualities, with oat and barista-style milk alternatives performing well in 2025 as consumers seek high-quality taste and performance. Barista-style products now make up a fifth of the range in several markets, the research shows. Plant-based milk remains the most mature category across all six countries, now accounting for between 7-10% of all milk sold in Germany, Italy, Spain and the Netherlands. Almost half of households in Spain, and 38% of households in Germany, purchased plant-based milk in 2025. Retailer investment in private-label products has helped lower prices – in Germany, for example, private-label plant-based milk is now cheaper than private-label dairy milk. This is despite being taxed at 19%, compared with 7% for dairy milk, GFI highlights. Average plant-based milk prices could be roughly on par with dairy milk if policymakers were to remove the tax disadvantage. ‘Mixed performance’ for meat alternatives Though the plant-based meat category has faced significant headwinds in recent years, it continues to attract strong consumer interest. In France, it was the fastest-growing category in 2025, with sales volume rising by 16.8% as prices fell. In Germany and the UK, 31% of households purchased plant-based meat last year. One in five Spanish households did the same, but sales volume fell by 7% in Spain as prices rose, with plant-based meat alternatives costing more than double the price of their conventional counterparts. The Netherlands saw a similar decline, driven primarily by decreasing sales of higher-priced branded products. Prices also rose in the UK, where alt-meat in supermarkets contracted significantly, excluding discounter stores. Separate NIQ data suggests a shift toward these stores as consumers seek more affordable options. GFI noted the opportunity presented by these findings – if taste can be improved while prices are brought closer to those of traditional meat, plant-based meat could play a larger role in achieving climate and public health goals, it said. Investment needed to unlock potential While consumer interest remains strong across markets, reaching new audiences and transforming interest into regular purchasing habits continues to be a challenge for the sector. The data shows that most plant-based categories are becoming more affordable, associated with rising sales volume in most cases – however, there are exceptions in which premium products have outperformed cheaper options. This highlights the importance of both taste and price, with consumers unwilling to compromise on either. GFI has called for further investment in research, innovation and manufacturing capacity to close these gaps. This can include government and industry investments in R&D to improve taste and texture, and building the infrastructure required to scale and cut costs. Helen Breewood, senior market and consumer insights manager at GFI Europe, said: “Across leading European markets, we’re seeing clear evidence that consumers are interested in plant-based foods, but price and taste continue to shape purchasing decisions. While the price gap with animal products is closing in many categories, affordability alone is not sufficient for growth: a good eating experience is also crucial to reach larger audiences.”

US dairy cooperative Organic Valley has expanded its butter portfolio with the launch of a new organic butter and olive oil blend designed to be spreadable straight from the refrigerator. The new product, Organic Valley Butter with Olive Oil, combines organic butter made from milk sourced from pasture-raised cows with organic olive oil, water and a small amount of salt. The company said the formulation delivers a smooth, creamy texture that eliminates the need to soften butter before use. Available at retailers across the US from this month, the product is intended for everyday applications such as toast, bread and crackers. According to Organic Valley, the launch responds to growing consumer demand for premium butter products that combine convenience with flavour. Laurie Drake, vice president of marketing at Organic Valley, said: ""We made Organic Valley Butter with Olive Oil for people who want the rich taste of organic butter and the convenience of a product that they can spread straight from the fridge. It is smooth, creamy and delicious, and it brings together the flavor people love with the ease they want for everyday meals and snacks." The company added that the product is made using organic ingredients and butter produced from milk sourced from cows raised without antibiotics, synthetic hormones, toxic pesticides or GMOs. Organic Valley Butter with Olive Oil is available in an 8oz tub and has an SRP of $5.49.

The European Union has proposed a ban on imports of Russian cod as part of a new sanctions package aimed at increasing pressure on Russia over its ongoing invasion of Ukraine. Announcing the proposed 21st sanctions package, European Commission president Ursula von der Leyen said the measures would, for the first time, extend trade restrictions to the fisheries sector. The proposal includes substantial restrictions on imports of some fish products and a complete ban on others, including cod. "We are addressing one of the last major unsanctioned sectors: fisheries," von der Leyen said. "We propose substantial restrictions on imports on some fish products, and a complete ban on others, including cod." The fisheries measures form part of a wider package of trade, financial and energy sanctions proposed by the European Commission. Von der Leyen said the new import restrictions are intended to support Europe's diversification away from Russian imports. The package would also align trade restrictions on Belarus with those applied to Russia, which the Commission said would help prevent Belarus from acting as a route for Russian trade. Alongside the fisheries proposals, the Commission is seeking to introduce new export restrictions on products and technologies used by Russia's military industry, as well as new import bans on goods including certain metals, metal ores and car parts. The proposed measures must be approved by EU member states before they can take effect.

Researchers from VTT Technical Research Centre of Finland and LUT University have successfully advanced fully cellulose-based films and coatings through the Films for Future (F3) project, creating materials designed to replace conventional plastic packaging while addressing increasingly stringent regulatory demands. The development comes as the industry faces mounting pressures to reduce the use of plastics and comply with new legislation, including the EU’s Packaging and Packaging Waste Regulation, which introduces stricter requirements around recyclability. The F3 platform enables cellulose to be processed as a polymer rather than a fibre, resulting in transparent films that offer mechanical strength and barrier properties comparable to traditional plastics. Unlike other bio-based alternatives, the materials are designed to deliver both functionality and improved end-of-life outcomes. Ali Harlin, research professor at VTT and one of the project’s lead coordinators, said: “Plastic films are one of the most widely used packaging formats, yet they are among the most difficult to recycle and a major source of persistent environmental pollution.” The technology has been engineered with industrial adoption in mind. Researchers say the films and coatings can be integrated into existing converting processes and are compatible with current recycling systems or biodegradation pathways, depending on the application. Ville Leminen, professor of packaging technology at LUT University and leader of LUT’s sub-project within F3, said: “The cellulose films and coatings have already been demonstrated to have the properties to be processed in various package converting processes, which highlights their future potential.” For food and beverage manufacturers, the most immediate opportunities are expected in dry food applications, bakery packaging and fibre-based formats requiring transparent barrier layers. Pilot scale results indicate that the cellulose films provide oxygen barrier performance with oxygen transmission rates below 1 cc/m²/day at 23°C and 50% relative humidity – performance levels comparable to conventional packaging materials. Carl-Erik Guttormsen, area director at Colombier Finland, said: "Finding the right balance between functionality and sustainability is critical for the future of packaging. Through the F3 project, we have bridged this gap by developing fully plastic-free barrier coatings that deliver high performance without ecological compromise. Utilising our off-line coating line, we are now able to commercialise these solutions on paper and board for demanding food packaging applications." The project also highlighted the importance of scalability and compatibility with existing infrastructure Riku Talja, development manager at Metsä Board, said: “Solutions that align with current converting technologies and recycling infrastructure are far more likely to transition from pilot-stage innovation to industrial use." Researchers believe the platform's potential extends beyond traditional packaging applications. Future development efforts will focus on enhancing barrier performance under humid conditions and incorporating additional functionalities such as antimicrobial and antioxidant properties. The technology could also support the development of active and intelligent packaging systems capable of responding to environmental conditions, including humidity, gas composition and pH. Mats Berg, senior principal scientist, discovery & innovation at Kemira, said: "Value chain adoption of these platforms is essential for the ongoing transition towards fully renewable and recyclable technologies. We see chemistry as the key enabler for this transition." Completed in March 2026, the F3 project involved collaboration between VTT, LUT University and 34 industrial partners, with funding provided through the European Regional Development Fund (ERDF). The initiative focused on advancing cellulose-based materials from laboratory development toward scalable manufacturing solutions. Vinay Kumar, senior scientist at VTT, said: "The key challenge has not been whether alternative materials exist, but how to process them in a way that meets industrial requirements. What has now been demonstrated is a future-ready material platform that offers an alternative to plastics, combining sustainability with the capability to integrate into existing manufacturing and recycling systems." The Films for Future (F3) research project brought together VTT Technical Research Centre of Finland, LUT University and 34 industrial partners to develop environmentally friendly packaging solutions. The programme was funded by the European Regional Development Fund (ERDF) and focused on accelerating the commercial readiness of renewable, high-performance packaging materials.

Swiss methane abatement start-up Sixteen44 is moving its livestock emissions technology from the laboratory into real-world farming conditions, marking a significant step in the search for scalable solutions to agriculture's methane challenge. The company has announced plans to deploy its first operational field demonstration unit at a Swiss dairy farm, where it will test its proprietary technology designed to directly eliminate enteric methane emissions produced by cattle – without altering feed, changing animal management practices or intervening directly with the animals themselves. The multi-day demonstration represents Sixteen44's first live agricultural trial and aims to validate the effectiveness of its methane oxidation process under commercial farming conditions. Methane emissions from enteric fermentation in dairy and beef cattle are among the largest contributors to agricultural greenhouse gas emissions globally. The gas has approximately 80 times the warming potential of carbon dioxide over a 20-year period, making it a critical target for climate mitigation efforts. However, addressing livestock methane has proved particularly challenging for the food and agriculture sectors. Unlike concentrated industrial emissions, methane emitted by cattle is highly diluted and dispersed into the atmosphere, making it unsuitable for conventional capture technologies or thermal destruction methods such as flaring. Sixteen44 claims its technology has been specifically engineered to operate in these low-concentration environments. The company's plug-and-play system uses an advanced oxidation process to break down methane molecules into water vapour and carbon dioxide at relatively low temperatures. According to the company, the process delivers a 97% net reduction in warming impact. The field trial comes as food manufacturers and retailers increasingly look for solutions to reduce agricultural emissions across their supply chains. To date, much of the focus on enteric methane reduction has centred on feed additives designed to suppress methane production within the animal's digestive system. Sixteen44's approach instead targets methane emissions after they are released, potentially offering an alternative pathway for producers unable or unwilling to adopt dietary interventions. William Ramsay, Co-founder of Sixteen44, said: "Deploying our first field unit is a critical milestone in proving our point-source technology. Livestock emissions represent the exact type of dilute, non-flammable methane that current industrial solutions cannot touch. By demonstrating that we can eliminate these emissions on-site with minimal energy and zero disruption to daily farm operations, we show a clear path toward reducing methane emissions." Beyond validating the technology itself, the demonstration will support Sixteen44's broader commercial strategy focused on collaboration with agricultural asset owners. The company plans to leverage carbon credit revenue-sharing models to help farmers finance methane mitigation equipment, potentially lowering the financial barriers to adoption. The approach could prove attractive to dairy and beef producers facing growing pressure from processors, retailers and consumers to reduce emissions while managing tight operating margins. For food and beverage companies with ambitious net-zero commitments, technologies capable of addressing livestock methane emissions could become increasingly important in tackling Scope 3 emissions, which often account for the majority of their carbon footprint. The field trial reflects increasing investment and innovation aimed at reducing methane emissions from agriculture, as governments and businesses intensify efforts to meet climate targets. While feed additives, breeding programmes and improved herd management continue to play important roles, technologies that directly remove methane emissions could add another tool to the industry's decarbonisation toolkit. Founded in Switzerland in 2025, Sixteen44 says its technology can also be applied to other high-emission methane sources, including landfills and coal mines. The company has set a target of removing one million tonnes of methane by 2035, which it says equates to more than double Switzerland's annual carbon dioxide footprint when adjusted for methane's warming potential.

A new protein powder, containing Solar Foods’ Solein ‘air protein’ ingredient, is launching in the US under Ambrosia Collective’s brand Planta. The ready-to-mix powder, launching in a Salted Caramel Cold Brew flavour, contains 20g of protein per serving with zero sugar. It is initially launching online and via Amazon, with a nationwide roll-out later this summer following its test launch. Solein, developed by Finnish food-tech start-up Solar Foods, is a versatile and novel ‘air protein’ ingredient developed through a unique fermentation process. A microbe found in Finnish nature is grown in a fermenter using carbon dioxide and electricity, resulting in a unique and nutritionally rich protein for use across ‘virtually any’ food application. The ingredient can be used as a fortifier to complement the nutritional profile of a wide range of foods and beverages, bringing a source of protein as well as iron, fibre and B vitamins. Additionally, it can bring technical functionalities to F&B products. Ambrosia’s ready-to-mix protein powder is the first product made with Solein that is available to US consumers and is the first Solein-powered protein powder available anywhere worldwide. Ambrosia, a sports nutrition and health supplement company, produces performance-focused and vegan-friendly products for active lifestyles. The company’s co-founder, Sean Torbati, commented on the launch: “We are very proud to be working with Solar Foods to incorporate Solein into our Planta formula and to bring this innovation to consumers through Planta”. “It is going to be the biggest innovation in the protein space in the last decade, and we look so forward to continuing this process of developing new flavours with Solein.” Godert Zijlstra, chief commercial and product officer at Solar Foods, said: “Solein offers a completely new harvest for humankind: it’s an ingredient unlike anything seen before, and we are delighted that consumers in the United States will now be able to experience it”. “We are also very excited about how Ambrosia Collective has incorporated Solein into its Planta product line and brought it to market at remarkable speed, demonstrating a rapid and effective integration of Solein into a finished consumer product. While product development timelines vary across companies, we continue to work closely with our customers to support their product development efforts to bring more Solein-powered products to consumers.” Solar Foods is commercialising Solein in the US, focusing initially on the health and performance nutrition market. Products made with Solein have already launched successfully in Singapore. “Solein excels as an ingredient in the health and performance nutrition category. The size of the market in the United States alone is approximately $10 billion, and ready-to-mix protein powders are a major sub-category in the protein space, with ever growing consumer demand driven, among other things, by the health trend,” Zijlstra said.

New European research from Soil Capital suggests that regenerative farming practices can help protect crop production during drought. The analysis is based on independently verified, primary data from 1,262 farms across 331,600 hectares in France. It focused on commonly grown European arable crops, including winter wheat, winter barley, winter rapeseed, spring barley, grain corn and potato. Built through Soil Capital’s regenerative farming transition programme, the dataset combines information on farming practices, yields and soil conditions at field level – data which, according to the organisation, has not previously been available at such a scale or level of granularity. Until now, evidence linking regenerative agriculture to resilience has been largely limited to individual farm studies or theoretical modelling, Soil Capital said. In the area where the most detailed evaluation was conducted, yields of the majorly affected crop fell by 22% on the least regenerative farms following the 2023 droughts, compared with only an 8% decline on the highly regenerative farms. The dataset for the whole of France shows the trend scales, and is statistically significant when other potential drivers such as soil type are controlled. Across cereal crops specifically, 82 of the 96 French regions experienced significant drought in the period. Within these, regenerative practices reduced drought-related yield losses by at least 10% in around 85% of cases. Andrew Voysey, chief impact officer at Soil Capital, said: “For the first time, we are moving beyond anecdote or modelling to show, through large-scale independently verified field data, how regenerative agriculture can help protect production. That begins to move resilience from a high-level concept towards something that can be understood and managed as a financial risk factor.” Following the positive early findings, Voysey confirmed that Soil Capital is now collaborating with industry and academic partners to help convert the insights into “more informed, risk-adjusted decision-making”. Erik Mathijs, head of agricultural, food and resource economics at KU Leaven in Belgium (the initiative’s first academic partner), commented: “There has long been academic interest in how different farming practices can moderate the damaging effects of climate stress on farm output, but what has held us all back is the lack of robust field-level data across large geographies and multiple successive years”. He added: “Soil Capital’s dataset is unusually strong in this regard and creates an important opportunity to combine our economic and statistical expertise with their agronomic and data science capabilities”.

Functional snack brand Jimmybar! is expanding its performance nutrition offering with the launch of what it describes as the world's first protein bars to combine creatine and collagen in a clean-label, real-fruit format. The new Jimmybar! Creatine Collagen Protein Bars will debut in Strawberry and Blueberry Lemon varieties, targeting consumers seeking comprehensive support for both muscle development and connective tissue health. The launch builds on the company's position within the growing functional nutrition category, following its introduction of what it says was 'America's first' creatine protein bar. The new products have been developed around what Jimmybar! calls the "Muscle and Connective Tissue Stack", combining protein, creatine and collagen in a single bar format. By bringing the ingredients together in a convenient snack format, Jimmybar! is aiming to differentiate itself within an increasingly crowded protein bar market. Jim Simon, co-founder of Jimmybar! said: "The Creatine Collagen Protein Bar is the result of years of listening to our customers, athletes, weekend warriors and everyday people who want to build muscle, protect their joints, and feel great in their skin. Creatine and collagen are the ultimate stack for anyone who moves their body. We're proud to be the first to put both in a bar made with real fruit and nothing artificial. This is functional nutrition done right." Alongside functional benefits, Jimmybar! is emphasising the products' clean-label positioning, a trend that continues to influence purchasing decisions in the sports nutrition category. The Strawberry variety contains real strawberry pieces, while the Blueberry Lemon flavour features real blueberries and natural lemon flavouring. According to the company, the bars contain no artificial flavours, colours or sweeteners, aligning with consumer demand for more recognisable ingredient lists within performance-focused products. The combination of sports nutrition ingredients with whole-food positioning reflects a broader shift in the category, as brands seek to attract mainstream consumers alongside traditional fitness enthusiasts. Founded in 2014, Jimmybar! has built its portfolio around multifunctional formulations, with products featuring ingredients including plant-based caffeine, omega-3 fatty acids, MCT oil and turmeric. The company says its innovation strategy focuses on combining emerging nutritional science with clean-label principles. The new Creatine Collagen Protein Bars will initially be available through Jimmybar!'s direct-to-consumer website and TikTok Shop, with broader retail distribution planned in the coming months. The brand's existing creatine protein bars are currently stocked by major retailers including GNC, Costco, Sam's Club, Cumberland Farms and Chevron ExtraMile, reflecting continued expansion within the convenience and speciality retail channels.