NEW TECH FOODS

Mettler-Toledo Product Inspection has introduced the X3 Series, a new line of bulk flow x-ray inspection systems aimed at detecting physical contaminants and reducing waste in food production. The series includes the X13 and X53 models, built on the company’s X2 platform with shared components for streamlined maintenance. Designed for unpackaged, loose-flow products on conveyors, the X3 Series can detect contaminants as small as 0.3-0.4 mm, covering items such as fruits, vegetables, nuts, pulses, confectionery and cereals. Reject options include a 30-nozzle air blast for small products and a six-flap pusher for larger produce, reducing blockages and minimising waste. The X13 offers a cost-effective solution with HiGain+ detector technology and ContamPlus software for reliable detection of metal, glass, bone and stone. The X53 provides enhanced accuracy with Dual Energy detectors and AMD Pro software, enabling it to distinguish between materials of similar density and detect low-density contaminants. The X53 also features traceability and automation tools, including self-check routines and a lockable inspection tunnel for secure operation. Both models feature tool-free component removal, front-access conveyors and options for water-cleaning systems, belt scrapers and IP69 protection. A 15.6-inch touchscreen and automatic set-up reduce operator errors and training requirements. The X3 Series integrates with ProdX for real-time monitoring, automated reporting and long-term data storage, supporting regulatory compliance. Mettler-Toledo also provides global remote support, service plans, and spare parts to maximise uptime. Chris Plant, head of sales x-ray inspection at Mettler-Toledo Safeline X-ray, said: “The launch of the X3 Series is a major milestone for bulk flow inspection. With the X13 and X53, we are combining exceptional detection capabilities with hygienic design and versatile reject options that significantly reduce waste." "From agricultural produce to confectionery, the X3 Series enables manufacturers to protect equipment, reduce costs and build consumer trust, while simplifying compliance in an increasingly demanding regulatory environment.”

Danish biotech Chromologics has raised €7 million in a funding round led by Novo Holdings, EIFO, Döhler Ventures, Collateral Good Ventures and Synergetic, bringing its total capital raised to nearly €20 million. The funding will support regulatory submissions for Chromologics’ natural red colour, Natu.Red, with the European Food Safety Authority (EFSA) and the US FDA, as well as scale-up production through a large-scale contract manufacturing partner. Chromologics, a spin-out from the Technical University of Denmark, develops fermentation-based natural colours designed to be heat- and pH-stable, vegan-friendly and independent of seasonal agricultural constraints. Trials with over 90 food manufacturers across Europe and the US have demonstrated its performance in applications ranging from meat and confectionery to plant-based products. Investor interest reflects growing demand for natural alternatives to synthetic colourants, particularly amid recent regulatory scrutiny of artificial reds in the US fermentation-derived colours like Natu.Red are considered more sustainable than fruit- or vegetable-extracted alternatives, requiring less land, water and agricultural input. Rodrigo Hortega de Velasco, director at Döhler Ventures, said Chromologics’ technology offers a “stable, scalable, and cost-competitive solution” for food producers navigating both regulatory changes and rising consumer demand. Gerit Tolborg, CEO, Chromologics, commented: "In times of shifting priorities, we deeply value the continued trust in our mission. Biomanufacturing remains essential to stabilise food supply chains – an endeavour that requires patient investors who understand the realities of innovation." Tolborg continued: "The support from our existing shareholders underscores the confidence in both Chromologics' technology and its commercial potential. Chromologics has demonstrated the cost efficiency, scalability, safety, and product-market fit of Natu.Red." Top image: © Chromologics

A dairy farm in Zuid-Holland has become the first in the world to produce cultivated meat on-site, through a collaboration between start-up RespectFarms and farmer Corné van Leeuwen. The farm-scale production units are set to become operational in the coming weeks, integrating cell-based meat production into existing livestock operations. The project is supported by the European Innovation Partnership for Agricultural Productivity and Sustainability (EIP-Agri) and the Province of Zuid-Holland. Van Leeuwen is the first farmer to receive agricultural funding for cultivated meat under EIP-Agri, marking a global first for farm-level testing of this technology. RespectFarms developed the units as part of a decentralised, farm-integrated model, aiming to enable farmers to diversify income while remaining central to food production. “We’re building a model where livestock farmers remain at the centre of food production, not replaced by factories,” said Ira van Eelen, co-founder of RespectFarms. The van Leeuwen farm has previously introduced innovations such as milking robots and artisanal cheese production. Van Leeuwen said the cultivated meat project is a potential new income model that complements existing operations. The Province of Zuid-Holland provided additional funding, highlighting the initiative as a step toward sustainable food production and local economic development. An Experience Centre will open at the farm in spring 2026 to engage farmers, policymakers, educators and the public with on-farm cultivated meat production.

Celleste Bio unveiled its chocolate-grade cocoa butter during EIT Food’s Next Bite Summit in Brussels, Belgium, last month. Writer Katie Johnson caught up with Celleste Bio CEO, Michal Berresi Golomb, to discuss the company’s first-of-its-kind, cell-cultured cocoa butter and its potential impact on the chocolate industry. Katie Johnson (L) spoke with Celleste Bio's CEO, Michal Berresi Golomb (R). Introduced as the first chocolate-grade cocoa butter made using plant cell culture technology, Celleste Bio's product could be pivotal for an industry under growing pressure. “Our ability to produce real cocoa butter via cell culture proves that science can be used to grow and produce ingredients that mirror nature with integrity and transparency,” Golomb said. A market under pressure Significant supply shortages in the $16 billion cocoa ingredient market caused a 400% surge in cocoa prices in 2024. Cocoa butter makes up half of this market. The cocoa industry faces major environmental challenges: climate change threatens yields through rising temperatures and unpredictable rainfall; pests and diseases like mirids and fungal diseases damage crops; and deforestation from expanding cocoa farms harms biodiversity. Ethically, child labour, poor farmer wages and unsustainable land use persist despite efforts, creating social and ecological pressure for reform across the supply chain. Considering these challenges, companies with holdings in the chocolate industry – such as confectionery giant Mondelēz International, a key investor in Celleste Bio – have started to fund options that don’t rely on resources from climate-dependent and unpredictable traditional cocoa farming. Exploring alternatives Fermentation-based cocoa alternatives use microbial fermentation to transform plant-based ingredients like oats and sunflower seeds into products with chocolate-like flavours and textures. Upcycled or plant-based substitutes include ingredients like carob, fava beans and upcycled seeds, while hybrid approaches combine these methods, sometimes blending fermentation-based concentrates with conventional ingredients and chocolate-making techniques. While industries are exploring cocoa ingredient alternatives, Golomb of Celleste Bio affirms: “We are not an alternative. We are the real thing.” Celleste Bio’s cell-cultured cocoa ingredients are bio-identical to conventional cocoa butter and powder. “Our cocoa ingredients... are uniquely providing the same molecular composition and functional performance.” Instead of growing trees, Celleste Bio starts with a few living cocoa cells taken from real beans. These cells are placed in nutrient-rich bioreactors, where they grow and produce cocoa butter and cocoa powder that can be seamlessly substituted with the conventional ingredients. The zero-waste result has the same silky texture, aroma and melt that chocolate makers rely on. Sustainability and efficiency What makes the approach stand out is its stability and sustainability. Cell-cultured cocoa beans require significantly fewer resources than traditional farming. Additionally, because the process takes place in a controlled indoor environment, it isn’t affected by pests, drought or deforestation, and allows for year-round production. It can also be noted that cell-cultured cocoa ingredients are free from the heavy metal and pesticide contaminant concerns of conventional products. To put this into perspective, traditional cocoa farming requires 4 tons of cocoa pods, 10,000 square metres of land and 1736 trees to make 2 tons of cocoa butter. Celleste Bio requires only 1-2 beans, a 1.5 square metre room and one bioreactor. This dependable and environmentally conscious supply method could reshape the future of chocolate manufacturing. Celleste Bio continues with technological advancements. “We have computational modeling that will help us tune desirable traits.” Golomb highlighted. This technology can allow for selecting specific flavour profiles, reducing added sugar and increasing health benefits, such as increased polyphenols, for producers. Golomb continued: “We can cultivate multiple varieties of cocoa from different genetic origins…for different needs, different flavours or specific aromatic and taste components.” Cell-cultured cocoa polyphenols can be rich in antioxidants such as catechins, anthocyanins and proanthocyanidins. Conventional cocoa products often require alkalizing– a process that reduces acidity and bitterness, but also significantly reduces these antioxidants. Golomb affirms that Celleste Bio’s technology can reduce bitterness and create a sweeter chocolate with lower levels of added sugar and no need for alkalizing. Technical challenges and scaling Making cocoa butter through cell culture is far from simple. Cocoa cells grow slowly and are sensitive to their surroundings, demanding the right mix of nutrients, oxygen and temperature to thrive. Even when growth conditions are perfect, getting the cells to produce the exact fats that give cocoa butter its smooth texture and melt is difficult. Unlike ordinary plant oils, cocoa butter depends on a very specific balance of fatty acids, which is hard to reproduce outside the cocoa bean. Scaling that process reliably is an even greater challenge. Celleste Bio has raised $5.6 million to date and is building a pilot facility to accelerate research and development, and subsequent scaling, of its cell-cultured cocoa ingredients. Its goal is to have commercial products available by 2027. As cell-cultured cocoa products are new to the market, it is also necessary to meet EU, UK and FDA regulatory requirements respectively. Celleste Bio is building a dossier and hopes to start receiving approvals by 2026. The future of chocolate is uncertain. However, it is becoming increasingly certain that the chocolate industry will not be able to depend on susceptible traditional cocoa farming methods. A more sustainable and stable solution is called for. Golomb emphasises the importance of needing to work together. “I think collaboration here is key," she concluded. "Once one company benefits, every company benefits.”

Tate & Lyle has announced a new regenerative agriculture programme aimed at helping corn growers in France farm more sustainably. Developed in partnership with local cooperatives and Regrow Ag, the initiative will allow farmers to adopt practices that improve soil health and resilience to climate change while enabling the company to track environmental improvements across thousands of acres. The programme involves three major farming partners – Armbruster Grande Cultures, Euralis Groupe Coopératif and Groupe Coopératif Maïsadour – representing growers in the northeast and southwest of France. Participating farmers will be encouraged to adopt methods such as low- and no-till farming to reduce soil disturbance, cover cropping to enhance soil quality and nitrogen management to cut reliance on synthetic fertilisers. Tate & Lyle will use Regrow Ag’s AI-driven software platform to measure and monitor the environmental impact of these practices. Local agronomists will support farmers in entering data and using insights to inform farm planning, which will also feed into Tate & Lyle and its customers’ sustainability reporting. Nick Hampton, CEO of Tate & Lyle, said: “Regenerative agriculture is at the heart of our approach to sustainability, because helping farmers to become more resilient to the impacts of increasing climate change related events also enables our customers to feed a growing population – a win-win". He continued: "For businesses in the food chain, flooding, droughts and severe temperatures that affect harvests and the use of natural resources are a shared challenge. Through our more mature, science and tech-driven regenerative agriculture programmes in the US and China, we’ve demonstrated that these programmes can materially improve yield and crop quality for farmers and the businesses they supply." "This new programme in France is about supporting farmers, and it also makes perfect business sense as it helps to make our supply chain more resilient.” Anastasia Volkova, CEO and co-founder of Regrow Ag, highlighted: “Tate & Lyle’s leadership is helping accelerate the adoption of regenerative practices where it’s needed most: in Europe’s critical corn-growing regions. By pairing local agronomic expertise with credible, AI-powered measurement and monitoring, this programme is demonstrating how collaboration and data transparency can drive meaningful climate action across supply chains.” French partners also emphasised the programme’s potential impact. Franck Camet-Lassalle, market development manager at Euralis, said the initiative would accelerate soil conservation practices among waxy corn producers and strengthen farm resilience. Christophe Bonno, CEO of Maïsadour, added that the programme aligns with their Ambition 2030 strategy and reflects a shared commitment to sustainable agriculture. This new programme in France builds on Tate & Lyle’s existing regenerative agriculture initiatives, which support corn growers in the US and stevia producers in China. The company maintains acreage equivalent to its annual corn purchases within these programmes, reinforcing its global commitment to sustainable sourcing.

Tetra Pak has unveiled a new plant-based sunflower protein ingredient aimed at empowering food and beverage producers to capitalise on the surging demand for plant-based products. The ingredient is aimed at enhancing product offerings while maximising existing production investments. The introduction of sunflower protein comes at a critical time, as the global plant-based food market is projected to grow significantly, with estimates suggesting it could reach $35.9 billion by 2033. Tetra Pak’s sunflower protein is designed to provide manufacturers with a versatile solution that can be integrated into a variety of products, including plant-based iced coffee, yogurt and ready-to-drink protein beverages. With a recommended usage range of 2% to 7%, the ingredient offers flexibility in formulation, allowing producers to tailor products to meet specific nutritional and sensory requirements. Sunflower protein boasts a neutral, slightly nutty flavour, smooth texture and off-white colour, making it suitable for diverse applications. Its high protein content – up to 50% – alongside fibre, vitamins and antioxidants, positions it as an ideal ingredient for functional and fortified food products. This aligns with consumer wellness trends, as a recent survey indicated that 74% of consumers actively seek products with health claims. Sasha Ilyukhin, senior vice president of global processing services and solutions at Tetra Pak, said: “Sunflower protein is a renewable and flexible ingredient that opens the door to new product opportunities without requiring major changes to existing lines and product formulations". He continued: "With its adaptable flavor and nutritional benefits, it’s a great way for producers to expand product portfolios using current infrastructure, attract health-conscious consumers, and stay ahead of market trends.” Through its Product Development Centres, Tetra Pak's says it can help clients accelerate time-to-market and optimise product creation, ensuring that they can meet the rapidly evolving demands of health-conscious consumers. This support is crucial as the global protein market is expected to exceed $27.48 billion, with specific segments – such as Europe’s meal replacement market – projected to grow from $2.04 billion in 2024 to $3.91 billion by 2033.

The Good Food Institute Europe (GFI Europe) is calling on the UK government to bolster its commitment to alternative proteins by investing £150 million as part of the National Food Strategy. This investment would aim to enhance the nutritional benefits of plant-based foods and unlock significant economic opportunities for UK farmers. Recent analysis from GFI Europe highlights that the UK has emerged as the leading national funder of research into plant-based, cultivated meat and fermentation-derived foods in Europe. Between 2020 and 2024, the UK allocated £129 million toward this research, primarily through UK Research and Innovation (UKRI), the nation’s largest public research funding body. This funding has facilitated the establishment of several key research centers, including the £15 million National Alternative Protein Innovation Centre, which opened last year. As the government prepares to update its food strategy in the spring, GFI Europe emphasises the need to build on this momentum. By investing in alternative proteins, the UK can further develop its plant-based food sector, accelerate fermentation technology, and cultivate meat production. The proposed £150 million investment over the next five years, primarily sourced from UKRI’s £9 billion annual budget, would support several initiatives: Plant-Based Innovation Fund: This fund would create local supply chains for crops like peas and broad beans, providing opportunities for UK farmers to grow ingredients for plant-based meat. Engineering Biology Innovation Fund: This initiative aims to foster the development of new technologies such as precision fermentation, which has applications in producing sustainable proteins and cultivated meat. University-based research and training: Investing in education to train future experts will help address technical challenges and explore the health benefits of protein diversification. Research conducted by Systemiq, supported by GFI Europe, indicates that scaling the UK’s fermentation sector could contribute nearly £10 billion to the economy by 2050. Additionally, analysis from Green Alliance predicts that the UK’s plant-based meat market could reach £2.7 billion by 2035 if consumption aligns with recommendations from the independent Climate Change Committee. GFI Europe is also advocating for updates to national dietary guidelines. It recommends revising the Eatwell Guide to better reflect the nutritional value of plant-based meats and to consider the environmental impacts of food choices. Furthermore, GFI proposes setting targets for the proportion of protein-rich foods sold by large retailers, encompassing animal, seafood, and plant-based sources. Linus Pardoe, senior UK policy manager at GFI Europe, said: “The food strategy is the perfect moment to double down on the UK’s commitment to protein diversification. By continuing to invest in these foods, ministers can capitalise on Britain’s growing expertise and increase the uptake of healthy and sustainable options to tackle our overconsumption of processed meat.” As the UK solidifies its position as Europe’s foremost national funder of alternative protein innovation, the call for additional investment underscores the urgency for government action. With global competitors, particularly China, advancing rapidly in this sector, the UK must act decisively to maintain its leadership in alternative protein development.

CSM Ingredients has introduced Nuaré, a new carob-based range of cocoa alternatives for bakery and ice cream applications. The ingredient range from CSM – an ingredients company under the Nexture group – is designed to unlock ‘untapped creative potential’ while addressing market volatility concerns and sustainability demands faced by the cocoa industry. Cocoa prices have hit unprecedented highs worldwide, due to supply constraints and climate-related challenges. With food producers seeking reliable alternatives, the Nuaré range aims to respond to this need with a plant-based ingredient system designed to ensure cost predictability and continuous supply. According to CSM, the range has been developed to offer excellent performance and versatility across multiple categories in both industrial and artisanal settings. Each formulation is designed for easy integration into existing processes for flexibility, scalability and cost efficiency. The solutions can also be customised to provide bespoke solutions based on specific client needs. In cake coatings, Nuaré is claimed to deliver ‘consistent shine and colour’ without greying or bloom, as well as maintaining a stable surface through freeze-thaw cycles. The solutions can also be used in ice cream coatings for enhanced viscosity and adhesion to ensure a smooth, glossy finish. Other potential applications include dark bakery mixes, providing warm brown shades and baking performance in muffins and cakes, as well as pastry fillings for a creamy and indulgent mouthfeel. The carob tree is a drought-resistant species native to the Mediterranean and is a popular choice in the development of cocoa alternative ingredients due to its low carbon footprint and requirement of minimal agricultural input. Carob fruit, once dried and ground, produces a sweet and chocolate-like powder with mild caramel notes and a warm brown hue. It can enable a range of golden, nutty and caramel-brown tones – which CSM Ingredients noted are not always achievable with traditional cocoa – making it ideal for bakery, confectionery and ice cream formulations in which taste and visual appeal are critical. The Nuaré range will be presented at the Food Ingredients Europe 2025 trade show in Paris from 2-4 December 2025, where CSM will participate alongside other Nexture brands HiFood and Vitalfood by Italcanditi.

Scottish agri-tech firms Intelligent Dairy Solutions (IDS), a division of Peacock Technology, and Herd Advance have entered a strategic collaboration to accelerate development and commercialisation of next-generation livestock management systems. The agreement centres on scaling and expanding the Stockman platform, which uses robotics, computer vision and artificial intelligence to support efficiency, welfare monitoring and data-driven decision-making for dairy and beef producers. The partners aim to speed up production, increase UK adoption and support international market rollout. IDS brings expertise in robotics, vision systems and AI, while Herd Advance contributes agricultural and product-development capabilities. Together, the companies plan to expand capacity across manufacturing, technical support and data science, and are exploring further joint projects across the Herd Advance technology suite. Jilly Duncan Grant, CEO of Herd Advance, said: “This collaboration with IDS represents a key step in taking our technology to commercial scale, delivering real value on farms. It reflects our shared commitment to accelerating international growth and strengthening Scotland’s capacity for world-class agricultural technology development.” Stuart MacLennan, CEO of Peacock Technology, added: “Partnering with Herd Advance allows IDS to bring smart, connected, data-driven solutions to more farmers, more quickly. By aligning our robotics and AI capabilities with Herd Advance’s product innovation, we aim to raise efficiency and sustainability standards across dairy and beef operations globally.” The companies say the partnership will support the wider advancement of Scotland’s agri-tech sector and the development of intelligent livestock-management solutions.

A joint research team from Hosei University and the University of Tokyo has successfully grown edamame in an artificial-light plant factory for the first time, producing stable, high-quality yields using hydroponic cultivation. The findings, published in Scientific Reports (Volume 15) , demonstrate that the nutrient film technique (NFT) can outperform conventional field farming in both productivity and nutritional quality. Artificial-light plant factories allow crops to be grown year-round under tightly controlled conditions, but legumes such as edamame have historically been difficult to cultivate indoors due to their long growth cycles and complex flowering and pod-setting requirements. The research team – led by professor Toshio Sano of Hosei University and associate professor Wataru Yamori of the University of Tokyo – set out to address these challenges. In comparative trials, the team tested three hydroponic systems: nutrient film technique (NFT), rock wool culture (ROC) and mist culture (MIST). NFT produced the strongest growth, with plants developing sturdier stems, healthier leaves and greater overall biomass than those grown in other hydroponic systems or in open fields. NFT-grown edamame also delivered the highest pod and seed counts, with yields exceeding those achieved through field cultivation. “Recent global warming and extreme weather events have raised concerns about reduced yields in open-field crop production. Our hydroponics technology offers a promising model for urban agriculture that is independent of climate conditions,” said professor Sano. Quality analysis showed that NFT-grown edamame contained higher sucrose levels than field-grown crops, contributing to improved sweetness. While free amino acid levels were slightly lower, the NFT system produced significantly higher isoflavone concentrations – compounds associated with potential health benefits. The researchers suggested that LED lighting may help stimulate the synthesis of these bioactive components. When yield, sweetness and nutritional value were evaluated together, NFT ranked highest overall. The technique is compatible with multi-layer vertical farming systems, making it suitable for dense urban areas where space is limited. According to the researchers, the technology could enable consistent year-round production and support future food security efforts. The team also noted possible long-term applications in environments where traditional agriculture is not feasible. “Since edamame is cultivated not in open fields but through hydroponics in an LED-based plant factory, it may become possible to grow edamame even in urban areas, deserts or outer space,” added professor Sano. The breakthrough overturns long-held assumptions about the feasibility of growing legumes in artificial-light plant factories and highlights the potential role of controlled-environment agriculture in addressing climate resilience, nutritional quality and global food supply.

AKA Foods has raised $17.2 million in seed funding to launch AKA Studio, a secure AI platform designed to accelerate food product development. The round was led by AI entrepreneurs Alex and Michael Bronstein. AKA Studio consolidates a company’s internal R&D data – including sensory analysis on texture, aroma and taste – into a structured system that uses AI to support formulation and optimisation. According to the company, the platform aims to shorten innovation cycles from years to weeks by bringing together historical research, ingredient specifications, sensory feedback and regulatory documents in one environment. It is designed to support tasks such as reformulation, clean-label development, sugar and fat reduction and supply-chain resilience. AKA Studio operates as a SaaS platform, with an option for on-premise, air-gapped deployment. AKA Foods said client data is stored in private environments, is not shared or used to train models and remains fully owned by the customer. Professor Alex Bronstein, chief scientist at AKA Foods, said: “AKA Foods is essentially bringing to market a new type of a grammar; a language for food, creating AI agents that are capable of connecting to different external data sources and then making recommendations on how to improve the recipe. This is something that a generic AI model like ChatGPT will never be able to achieve.” David Sack, founder and CEO of AKA Foods, added: “The global food industry holds enormous amounts of valuable knowledge but struggles to use it effectively. AKA Studio gives companies the ability to capture, organise and apply that knowledge securely. This investment allows us to expand deployment to enterprise clients worldwide and continue advancing the science behind how food is created.” Beyond food and beverage applications, the company said its sensory-AI framework could also benefit flavour, fragrance, cosmetics and pharmaceutical formulation.

Ingredion has partnered with Swiss biotech start-up Cosaic, aiming to enhance the taste and texture of animal-free foods and beverages using Cosaic’s yeast ingredient. Cosaic – previously named Cultivated Biosciences – introduced its Cosaic Neo solution earlier this year alongside its name change. The ingredient is designed to enable manufacturers to achieve ‘dairy-like creaminess’ and stability across a range of animal-free F&B applications, from functional beverages to spirits and sauces. Cosaic Neo is a natural, yeast-derived emulsion that includes fats, proteins and fibres that combine naturally to offer eight functional and sensory benefits in a single, clean label animal-free ingredient. While today’s food products typically blend fats, proteins and carbohydrates from different sources, often relying on additives to bring them together, Cosaic Neo’s microstructure naturally integrates these molecules. This allows nutrients to combine in new ways beyond simple one-to-one replacements, eliminating the need for additives. Ingredion will support Cosaic in implementing its go-to-market strategy, beginning with the US market. It will co-develop new products to expand the start-up’s portfolio, which already includes solutions for performance drinks, meal replacement shakes, dressings, sauces and spirits. Mike Leonard, chief innovation officer at Ingredion, said: “From improved texture, to taste, to performance, Cosaic leverages a deep knowledge of biotech innovation to develop a novel, multi-functional ingredient platform that will allow us to innovate foods with customers in ways never before imagined”. Tomas Turner, co-founder and CEO at Cosaic, said: “Partnering with Ingredion marks a pivotal moment for Cosaic. It validates the years of research we’ve poured into reimagining what ingredients can do, and how they can do better for people, businesses, and the planet”. “Together, we’re bringing our yeast-derived emulsion to the world stage, transforming how creamy, delicious, and sustainable foods are made.”