Burcon NutraScience Eyes Capacity Expansion as Ingredient Demand Outpaces Q1 Output
Burcon NutraScience, a Vancouver‑based plant‑protein ingredient developer, is evaluating capacity expansion after daily production surged 40% above its Q1 2026 average and its customer base grew to more than 20 active buyers across beverage, nutrition and plant‑based food categories. The company relies on its U.S. manufacturing partner RE ProMan for scale, keeping capital outlays low but adding coordination complexity. Burcon’s commercial push centers on three protein platforms—Peazzaz (pea), FavaPro (fava bean) and Puratein (canola)—as it seeks efficient scaling and a path to profitability.
The Coconut Collab Adds Dairy-Free Natural Kefir to Its Gut Health Range
London‑based The Coconut Collab has introduced a dairy‑free Natural Kefir, expanding its gut‑health lineup. The 500 ml drink, priced at £3.45 (about $4.31), is now available at Sainsbury’s and Ocado, with more retailers slated for May‑June. Made by fermenting coconut water...
Vegancuts Turns 15 Under New Ownership with $100,000 Giveaway
Vegancuts, the U.S. vegan subscription service founded in 2011, marks its 15‑year anniversary with a sweepstakes offering a Rivian R2 electric SUV or a $100,000 cash prize. The promotion runs through June 4, 2026, granting one entry per dollar spent on...
Clean Food Group Raises £4.5M to Bring “World’s Largest” Yeast-Oil Facility to Full Capacity
Clean Food Group (CFG) raised £4.5 million (≈$5.6 million) in a round led by Clean Growth Fund and New Agrarian, plus a £700,000 (≈$875,000) Innovate UK grant, to finish scaling its 1‑million‑litre fermentation site in Knowsley, Liverpool. The plant, billed as the world’s...
Fable Brings Its Whole-Food Shiitake Mushroom Range to Waitrose Nationwide
London‑based Fable, a mushroom brand serving over 1,500 restaurants across the UK, Europe, Australia and North America, is launching its Tender Pulled Shiitake range in Waitrose stores nationwide on 6 May. The product is priced at £3.99 (about $5.10) and...
UK’s GRUBBY Doubles Down on Frozen Ready Meals with Seven New Plant-Based Dishes
UK plant‑based kit brand GRUBBY has doubled its frozen ready‑meal portfolio, adding seven new dishes to bring the total to 16. The new meals, sold exclusively on its website, each provide about 25 g of protein, 10 g of fibre and 9.25...
German Vaccine Scientists Are Now Applying Their Expertise to Scaling Cultivated Meat
The Max Planck Institute for Dynamics of Complex Technical Systems in Magdeburg has partnered with cultivated‑meat startup Innocent Meat on a two‑year ZELPI project to transfer vaccine‑scale perfusion techniques to food biotech. The collaboration will test Innocent Meat’s cell lines...
Standing Ovation Secures $34.2M to Bring Fermentation-Derived Casein to US Market
Paris‑based Standing Ovation closed a $34.2 million Series B, including $28.5 million equity co‑led by Bpifrance Ecotechnologies 2 and Crédit Mutuel Innovation, plus $5.7 million non‑dilutive funding. The round adds Danone Ventures and builds on a prior €16 million (~$17 million) Series A, giving the company strong dairy‑sector...
World Animal Protection Report Finds 20 of 25 US Restaurant Chains Failing on Plant-Based Offerings
World Animal Protection’s Moving the Menu 2026 report graded 25 of the largest U.S. restaurant chains on plant‑based offerings, finding that 20 received failing scores and only five earned a C or higher. The assessment, covering burgers, chicken, sandwiches, coffee...
Rival Foods Partners with THIS for Plant-Based Steak Launch in UK
Rival Foods has teamed with UK plant‑based brand THIS to launch a new plant‑based steak in Britain’s major supermarkets. The steak is built from fibers created with Rival’s patented Shear Cell technology, delivering a texture that mimics real beef. At...
ProVeg China Taps World No.1 Food Science Institution for NeoProtein Research Hub
ProVeg China and Jiangnan University have signed an MOU to launch a NeoProtein Innovation Center of Excellence in Wuxi. The university, ranked number one worldwide in Food Science and Engineering, will lead research across four pillars: scientific innovation, industry‑academia technology...
EVU Outlines Path for Protein Diversification in 2028–2034 CAP Proposals
The European Vegetarian Union (EVU) released an analysis of the European Commission’s 2028‑2034 Common Agricultural Policy (CAP) proposals, highlighting opportunities to boost agricultural diversification and plant‑based protein crops. The paper flags eight promising measures and six areas of concern, recommending...
Investment Climate Podcast: Del Afonso of Harmony Baby Nutrition Shares How to Get Funded in 2026
Harmony Baby Nutrition’s founder Del Afonso outlined how the startup leveraged geo‑arbitrage to stretch its runway, establishing formulation labs in Brazil and analytical labs in Hong Kong while keeping headquarters in the U.S. The company secured a $6 million non‑dilutive grant...
Ingredion Launches New Pea Protein Solution
Ingredion has introduced VITESSENCE® Pea 100 HD, a pea‑protein ingredient engineered for cold‑pressed nutrition bars. The formulation tackles common texture problems by keeping bars soft over shelf life while eliminating gritty and chalky sensations. Sensory tests show a clean break...
Landmark Vote Positions Helsinki as a Plant-Based Policy Frontrunner
Helsinki City Council approved a landmark initiative to cut the city’s meat and dairy procurement by 50 % by 2030, replacing them with plant‑based meals in schools, daycares, hospitals and other municipal venues. The motion passed 57‑23 with broad cross‑party support...