- In November 2024, ICL Food Specialties and DAIZ Engineering unveiled ROVITARIS® SprouTx, a next-generation textured soy protein designed to revolutionize plant-based meat and seafood formulations. Leveraging DAIZ’s proprietary germination technology, SprouTx delivers superior taste, texture, and nutritional value—eliminating the typical “beany” or bitter notes of soy. This innovation enables manufacturers to create clean-label, high-performing alternatives that closely mimic the sensory experience of animal protein, while also improving affordability and sustainability. The product debuted at Food Ingredients Europe 2024 and is set for commercial distribution in 2025
- In March 2024, Nestlé unveiled a 10-year strategy to expand its plant-based food portfolio, with a strong focus on textured vegetable proteins (TVP) derived from regenerative agriculture. This long-term initiative aims to meet rising global demand for sustainable, nutritious alternatives to animal-based products. By sourcing ingredients through regenerative farming practices, Nestlé seeks to reduce its environmental footprint while enhancing soil health and biodiversity. The plan also supports innovation in taste and texture, ensuring plant-based offerings deliver on both nutrition and consumer satisfaction.
- In February 2024, Cargill expanded its collaboration with ENOUGH, a sustainable protein innovator, through a commercial agreement to utilize and promote Abunda® mycoprotein—a fermented, fungi-based protein rich in essential amino acids and fiber. This partnership enables Cargill to co-develop nutritious, sustainable alternative meat and dairy products, combining Abunda’s clean-label protein with Cargill’s expertise in plant-based proteins, texturizers, and fats. Produced via a zero-waste fermentation process, Abunda offers a meat-like texture and strong nutritional profile, aligning with global demand for scalable, eco-friendly protein solutions
- In February 2024, Roquette Frères expanded its NUTRALYS® pea protein portfolio by launching four innovative ingredients: NUTRALYS® Pea F853M (isolate), NUTRALYS® H85 (hydrolysate), and two textured variants—T Pea 700FL and T Pea 700M. These multifunctional proteins are designed to enhance taste, texture, and nutritional value in plant-based foods and high-protein applications. Developed to address formulation challenges in meat and dairy alternatives, nutritional bars, and beverages, the new offerings reflect Roquette’s commitment to clean-label innovation and consumer satisfaction. This launch strengthens Roquette’s leadership in the plant protein space
- In January 2024, ADM (Archer Daniels Midland Company) announced a $500 million investment to establish a cutting-edge research and manufacturing center for plant-based proteins in the Netherlands. The facility, located at the Wageningen Campus, will focus on developing next-generation textured vegetable protein (TVP) products with enhanced taste, texture, and nutritional profiles, leveraging AI-driven food innovation technologies. In collaboration with Marel, a leader in food processing solutions, the center will offer pilot-scale production, prototyping, and training opportunities—supporting ADM’s mission to meet global demand for sustainable, high-quality protein alternatives
