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Fabea+, made of fermented fava beans, reportedly offers a nutritious, sustainable, and scalable alternative to other ingredients used in the plant-based market, such as soy, pea, or oats.

This strengthened distribution partnership complements 25 years of collaboration in North America between Solvay Aroma Performance and Vigon International (an Azelis Company) and expands the existing collaboration with Azelis in the EMEA region.

Plant-based egg alternative and bakery brand OGGS is in trials with two of the UK’s largest British Bakery manufacturers who are to replace liquid egg used in sponge cake production with OGGS Egg Alternative Aquafaba.

The organic plant-based protein is suited for protein bars and other snack and bakery products.

Sourced from American Key Food Products' (AKFP) Asian production partner, native waxy tapioca starch is high in amylopectin, that possesses a combination of functionalities which make it an effective stabilizer, thickener, and emulsifier.

Momentum from global regulatory approvals and customers’ product launches drives strong valuation and investment demand.

Awards recognize the best new products made with honey in the food and beverage industries.

Exclusive partnership will scale next generation chickpea proteins for North America.

Glanbia Nutritionals has introduced FerriUp, a new whey protein that provides a strong nutrient foundation for active women, a group that may experience depleted iron and energy levels.

The launch follows more than 10 years of research and development at DSM to unlock the healthy protein from the canola seed and produce it at scale for the food industry.