Fazer offers the participants at the Future Food-Tech event a unique opportunity to taste products that include Solein, which is a protein produced out of thin air. It is made by Solar Foods, a Finnish food technology company, which is on a mission to revolutionise global food production. By producing protein from thin air, Solar Foods aims to address global food availability challenges by minimising resource use and environmental impact.

“We are excited to introduce edge-cutting innovations through the Taste the Future products, reinforcing our commitment to innovating the future of food and developing sustainable food solutions that meet the needs of future generations,” says Heli Anttila, VP, New Product Development at Fazer Confectionery.

As the world rapidly changes and it becomes increasingly difficult to predict consumer behaviour and requirements, direct consumer feedback is invaluable.

“The Future Food-Tech event in San Francisco provides us a great opportunity to offer tastings of our Taste the Future chocolate snack bar and oat drinks. The feedback we receive will be important in refining and developing these products further.”

Fazer transforms fearless innovations into delicious products

Fazer actively monitors evolving consumer trends and leads the way in advancing the food industry. Changing the food system requires a fearless approach to research and innovation, exploring solutions that we do not yet have and may not even foresee.

Fazer Taste the Future chocolate snack bar with hazelnuts contains 7% Solein, a highly functional, nutritious, and versatile ingredient that enriches the flavours and makes the bar source of protein.

Fazer Taste the Future vegan oat Choco snack drink contains 2% Solein and is a source of protein. Similarly, Fazer Taste the Future vegan protein drink Banoffee, which contains 18 grams protein, of which 2% is Solein. It’s also a source of fibre.

“The products introduced by Fazer are a great example of how Solein excels in products in the health and performance nutritition segment. Solein provides superior nutrition with great taste, ticks off all major "free from" claims, and is one of the most sustainable proteins in the market. We are on track to getting the novel food approval for Solein in the EU in 2026, and we can't wait to see more products powered by Solein becoming available to consumers,” says Juan Manuel Benitez-Garcia, Chief Commercial Officer at Solar Foods.

The United States is the second country in the world where products with Solein can be consumed. Solar Foods has a novel food approval process in progress for Europe and the approval is expected to be received by the end of 2026.

Fazer Taste the Future products in the United States

• Fazer Taste the Future Snack Bar 40 g is a snack bar with dark chocolate coating and hazelnuts. It contains 7% Solein and is a source of protein.
• Fazer Taste the Future Snack Drink Choco 250 ml is a vegan oat drink. It contains 2% Solein and is a source of protein.
• Fazer Taste the Future Protein Drink Banoffee 250 ml is a vegan protein drink. It contains 18 grams protein, of which 2% is Solein. It’s a source of protein and fibre.
• Solein is a highly functional, nutritious and versatile ingredient. In Fazer Taste the Future products Solein enriches the flavours and makes them a source of protein.
• Fazer is the first FMCG company introducing packed Solein products in the United States.
• A limited edition of these novelties will be available at Future Food-Tech event in San Francisco on 13 -14 March 2025.

What is Solein®?

• Solein is nutritionally rich. It can taste and look like anything you use it for. It is unparalleled in its functionality – it can be used in any food, regardless of diet.
• Solein is a novel protein grown out of thin air. It is produced by the Finnish company Solar Foods.
• Solein originates from a natural, unmodified, single-cell organism.
• Instead of watering and fertilising the organism, Solein is created by a fermentation process that utilises air and electricity as its primary resources.
• Solein is grown without agriculture. It only needs a tiny fraction of the land, water, and energy compared to animal or plant production.
Solein is an extremely diverse protein ingredient. It also provides iron and vitamin B12.

Montreal, Canada – March 13, 2025 – Vention, creator of the world’s only full-stack software and hardware automation platform, is expanding its portfolio with the launch of a Click & Customize robotic work cell family — starting with machine tending and welding solutions designed to help manufacturers boost productivity amid the skilled worker shortage.

These pre-engineered solutions are ready to be customized with Vention’s free drag-and-drop MachineBuilder™ software and can be deployed in days.

Manufacturers and machine shops are struggling with workforce shortages, making it difficult to hire and retain skilled workers. More than 20% of manufacturing plants cited insufficient labor as a key reason they were not at full production, according to the U.S. Census Bureau’s Quarterly Survey of Plant Capacity Utilization (QSPC). Vention’s new work cells provide a fast and lasting solution that enhances productivity and safety while ensuring consistent quality.

“Machine shops are looking for practical, accessible automation solutions that don’t require massive upfront investments or complex integration,” said Etienne Lacroix, Founder and CEO of Vention. “Vention customers have successfully used our platform for machine tending and welding for years. With our new easy-to-configure machine tending and welding cells, businesses can now automate even faster and stay competitive.”

Machine Tending, On the Job in Less than Two Weeks
Designed for manufacturers and machine shops, Vention’s Click & Customize Machine Tending Solution automates the loading and unloading of material and parts from CNC machines, allowing operators to focus on higher-value tasks. Unlike rigid turnkey systems, this solution balances affordability, speed, and configurability—providing a compelling alternative to costly custom automation. Users can select from various base models and robot arm styles from ABB, FANUC, and Universal Robots. Vention also offers a wide variety of grippers and other end-of-arm tools.

Click & Customize Welding, for Quick ROI

Designed to streamline MIG welding processes, Vention’s modular welding cells combine premium Vention equipment with industry-leading hardware and software, enabling businesses to automate with precision and efficiency. Vention’s new welding system enhances weld quality, improves deposition rates, and increases arc-on time—all while addressing the labor gap in skilled welding. According to the American Welding Society (AWS), more than 320,000 new welding professionals will be required by 2029.

Ready to automate? Click & Customize work cells ship in as little as 10 days. Get started today: www.vention.com/applications

MONTRÉAL, March 13, 2025 (GLOBE NEWSWIRE) -- GURU Organic Energy Corp. (TSX: GURU) (“GURU” or the “Company”), Canada’s leading organic energy drink brand1, today announced its results for the first quarter ended January 31, 2025. All amounts are in Canadian dollars unless otherwise indicated.

Quote from Carl Goyette, President and CEO

“We are very pleased to report a record Q1 performance, fueled by strong U.S. growth and continued focus on margin expansion and operational efficiencies. Our strategy to enhance pricing execution and optimize promotions has led to continued significant improvement in gross margin, which reached 59.5%. At the same time, the combination of strong net revenue growth and higher gross profit has resulted in a 31% reduction in net loss, marking our lowest quarterly loss since Q2 2021. We continue to make meaningful progress toward profitability while driving sustainable growth in key markets.”

“The strong momentum of our GURU Zero-line launch in the U.S. further reinforces our commitment to innovation and the growing consumer demand for better-for-you energy drinks. Unlike many competitors in this space, GURU is the only zero sugar organic energy drink brand that is 100% free of artificial sweeteners, sucralose, and aspartame—offering a clean energy alternative with natural ingredients. With the Canadian launch of Zero Wild Berry, Wild Ruby Red and Wild Ice Pop this quarter—our first in North America—we are well positioned to capitalize on the accelerating shift towards natural, health-conscious energy drinks,” added Mr. Goyette.

RESULTS OF OPERATIONS

Revenue Growth Driven by U.S. Momentum
Net revenue increased by 8% to $7.7 million in Q1 2025, up from $7.1 million in Q1 2024, marking a record Q1 performance. Growth was primarily driven by higher sales velocity and successful innovation launches in the U.S. across all channels.

• U.S. sales grew 46%, reaching $2.1 million, fueled by expanded distribution and improved retail sales velocity. Online sales continued to accelerate, with Amazon U.S. consumer sales units up 58% in the last 12 weeks, reflecting strong demand for GURU’s products in the e-commerce channel.
• Canada sales decreased slightly to $5.6 million from $5.7 million in Q1 2024, as the prior-year quarter benefited from higher distributor inventory levels. This was partially offset by online sales at Amazon Canada, where consumer sales units increased by 43% in the last 12 weeks.

Strong Margin Expansion and Cost Discipline

Gross profit increased 21% to $4.6 million, compared to $3.8 million in Q1 2024. Gross margin expanded significantly to 59.5% (from 52.9%), reflecting stronger pricing execution and less promotional activity in both Canada and the U.S.

SG&A expenses improved as a percentage of net revenue to 79% in Q1 2025 (from 85% in Q1 2024), reflecting operational efficiencies and enhanced gross profit leverage.

Improved Profitability and Cash Position

• Net loss reduced by 31% to $1.3 million, marking the lowest quarterly loss since Q2 2021, compared to $1.9 million in Q1 2024.
• Adjusted EBITDA loss improved to $1.1 million, from $2.0 million in Q1 2024, reflecting higher net revenue and stronger gross profit.
• Significantly reduced burn rate in Q1 2025 and maintained a solid financial position with $25.2 million in cash and cash equivalents ($25.5 million in Q4 2024), no debt and $10 million of unused credit facilities.

STRATEGIC INITIATIVES AND GROWTH OUTLOOK

Successful U.S. Expansion and Innovation
GURU continued to gain momentum in the U.S., supported by successful innovation launches and strong sales velocity. The Company also continued to expand in premium grocery and natural channels, with U.S. Natural Channel scan sales up 12% in the last 52 weeks and 20% in the last 12 weeks, and Whole Foods scan sales growing 22% in the last 52 weeks and 37% in the last 12 weeks. This growth underscores the brand’s resonance with health-conscious consumers and its ability to capture share in key strategic retail channels.

GURU’s commitment to clean energy innovation continues to set it apart from traditional and so-called 'better-for-you' brands that still rely on artificial ingredients. By offering the only certified organic energy drink on the market with zero sugar, zero sucralose and zero aspartame, GURU delivers what health-conscious consumers expect: a plant-based, naturally energizing beverage with healthy ingredients.

Q2 Launch of Zero Line-Up in Canada

Following the strong performance of the Zero line in the U.S., GURU is launching Zero Wild Berry, Wild Ruby Red, and Wild Ice Pop in Canada.
Wild Ice Pop is a North American first for GURU and the 4th Zero product to launch in the U.S., further differentiating the brand in the fast-growing zero-sugar energy drink segment.

Continued Focus on Profitability

GURU remains focused on driving sustainable growth while improving profitability. Key areas of focus for the remainder of fiscal 2025 include:
• Increasing U.S. sales velocity in key markets and expanding distribution of the Zero product line.
• Maintaining pricing discipline while optimizing promotions.
• Executing a smooth transition back to a direct distribution model in Canada to strengthen brand control and enhance retailer relationships.
• Managing costs and driving efficiencies to support the path to profitability.

Conference call

GURU will hold a conference call to discuss its first quarter 2025 results today, March 13, 2025, at 10:00 a.m. ET. Participants can access the call as follows:
• Via webcast: https://edge.media-server.com/mmc/p/hthk7vn8
• Via telephone: 1-844-481-2517 (toll free) or 1-412-317-0545 for international dial-in
• A webcast replay will be available on GURU’s website until March 31, 2025.

Plant-based meat substitutes are popular with people who want to reduce their meat consumption or who choose a vegan diet. However, concerns persist about the products becoming dry when cooked and lacking the mouth feel associated with real meat. Enter Dr. Alejandro Marangoni, who has developed two sustainable, low-cost solutions for ensuring these alternatives retain oil when cooked and have the texture we associate with ground beef.

“People like their burgers and meat to be juicy,” even with plant-based products, said Marangoni, a professor of food science and Canada Research Chair Food, Health and Aging at the University of Guelph. What is missing is the connective tissue or gristle that holds fat in place in meat. “Plant-based products don’t have that” and, as a result, any added oil simply leaks out during cooking.

The first step in Marangoni’s research was to understand how connective tissue holds fat. He and his team used computed tomography at the Canadian Light Source (CLS) at the University of Saskatchewan to produce 3D images of both raw and cooked meat tissue, “and it looks remarkably like a sponge, an open-cell foam” with fat contained within the voids.

As a replacement, the researchers used small pieces of carrot, broccoli and asparagus that were freeze dried to remove moisture and then filled with different oils, “and it worked extremely well.” Using this method, “all you’re eating is a dried piece of vegetable and natural oil.” Their results were published in a recent issue of Current Research in Food Science.

A second paper, published in February in Future Foods, outlines another approach – using a gel made of pea starch, chickpea flour and oil that, when added to plant-based products, provided the “chew” and oil retention of meat. “We added enough (gel) to turn lean ground meat into medium ground meat, and the properties were identical,” said Marangoni.

Both methods work equally well producing meat-like chew and moistness, and Marangoni said that in his own taste testing of products, “there was no weird flavour or weird texture.”

In terms of sustainability, he said the gel material “is very beneficial.” The extraction of pea protein leaves large amounts of starch as a byproduct. By using that starch to make the gel, “we close the loop on total utilization of a pea or lentil.” Canada is the largest producer of peas and lentils in the world.

Marangoni added that the natural ingredients he has used help “simplify the label” of plant-based products that are often criticized for being ultra processed.

There are no patents on their work, and he hopes food manufacturers will use his discoveries to create products that more closely resemble meat and that will appeal to those considering meat alternatives. “We’re just very interested in having people try it out.”

Marangoni said using CLS imaging technology is “critical and essential to the development of our products” as it allows greater understanding of ingredients and their interactions. There is more work to be done, he added. “There are still a lot of mysteries associated with plant proteins and the way they behave in plant-based food products.”