IFF's Nourish division has launched a nutrient-rich hydrocolloid derived from red seaweed that improves the stability of plant-based milk and enables brands to formulate vegan dairy products with fewer ingredients. The ingredient, called SeaFlour, is said to be positioned by IFF as a non-allergenic "seaweed powder" or "natural seaweed" with high suspension capacity and requires minimal processing after harvesting and drying. In addition, it has a unique synergy with plant proteins to maintain the stability of plant-based beverages, providing a smooth, creamy texture and mouthfeel throughout their shelf life. As a single ingredient, manufacturers can reduce the fat and sugar content of their products without affecting texture or mouthfeel.

Spanish plant-based meat brand Heura is launching a new technological approach to food called Good Rebel Tech, which will produce high-volume, micronutrient-dense foods in a sustainable manner. The new technology is said to be simple to use, low in energy consumption and utilizes the inherent properties of plants for healthier food options, not only for upgrading nutrient-rich byproduct materials, but also for applying to underutilized plant resources. In addition, the method allows the team to evaluate micronutrients naturally present in the starting material without acting as additive ingredients and simply enhance their bioavailability when needed. As a result, only physical methods are used in the manufacturing process and no chemical treatment is required for the product. It is understood that Good Rebel Tech will file its first patent in 2022, which will include the production of nutrient-rich plant-based products.