NEW TECH FOODS

Singapore-based Umami Bioworks has expanded its Alkemyst AI platform with a new computational feed biology capability designed to predict how fish cells metabolise nutrients and lipids before physical feed trials begin.

German food tech company Formo has appointed Andreas Heyl as chief technology officer, as the company moves toward industrial scale-up and commercialisation of its precision fermentation platform.

Bactolife, a start-up based in Copenhagen, Denmark, has raised over €30 million in Series B funding to accelerate the commercialisation of its precision-fermented Binding Proteins innovation.

PepsiCo unveiled a multi-year collaboration with Siemens and NVIDIA aimed at enhancing its manufacturing and supply chain operations through advanced digital twin technology and AI.

Food-tech start-up TissenBioFarm has announced a major breakthrough for the cell-based F&B category: the production of cultivated meat with cell density equivalent to that of conventional meat.

EvodiaBio has raised €6 million (DKK 45 million) in a new funding round to accelerate expansion across European, North American and Asian markets, as well as to broaden applications of its fermentation-based aroma technology within the beverage sector.

Mosa Meat, a Dutch cell-cultivated beef company, has raised €15 million in new funding, following a €40 million round and a successful crowdfunding campaign, bringing total capital raised over the past two years to €58 million.

A new report from The Vegan Society, unveiled today (2 January 2026) for Veganuary, offers insights into how vegan diets are shaping global culture and F&B industry innovation.

US vertical farming company AeroFarms said it has secured funding to continue operations, following the announcement of its closure last week.

Happy New Year from New Tech Foods!

Simona Fehlmann, CEO and co-founder of Sallea, explains how scaffold innovation is enabling manufacturers to produce structured whole cuts like steaks and fillets, overcoming key technical challenges in lab-grown meat production.

We speak to Matias Muchnick, CEO of NotCo, a company that leverages artificial intelligence (AI) to create innovative products that mimic the taste and texture of animal-based foods.

Once primarily leveraged to replicate dairy proteins for plant-based applications, fermentation is now entering a new phase – one defined by technical diversification, novel ingredient production and the potential to transform formulation, functionality and sustainability across the food and drink industry. Leah Smith explores.

Here’s our round-up of the top 10 stories that shaped the new tech foods landscape this year – showing how science, sustainability and creativity are changing the way our food is made.

Season’s greetings from New Tech Foods!

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of start-up spotlight – which celebrates lesser-known companies and their innovations – we speak to Shen Ming Lee, co-founder and CEO of Terra Oleo.

Annick Verween, head of Biotope by VIB, told FoodBev and our sister site, New Tech Foods, more about the important role of incubators.

Arsira Thumaprudti, head of business development at Acclym, explains how farmers can unlock the power of Regenerative Agriculture to avoid supply chain issues, create a more reliable food system and help the environment recover.

Dutch cultivated meat company Meatable is ceasing operations and will dissolve its legal entity after failing to secure continued funding.

The Good Food Institute Europe has welcomed the European Commission’s new Biotech Act, but said it marks a ‘missed opportunity’ for food innovation due to its exclusion of novel foods from its regulatory sandbox scheme.