NEW TECH FOODS

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.

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.

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.

Japanese food manufacturer Ajinomoto Group has expanded its conscious food brand Atlr.72 with the launch of Mochelie, a mochi-filled almond tart made with Solein.

Australian biotech innovator All G is accelerating its entry into the global speciality protein market through a joint venture with France-based bioactives company Armor Protéines, alongside the close of a AUD 10 million (approx. $6.6 million) convertible note round.

Harmony Baby Nutrition, a biotech company specialising in infant formulas inspired by human milk, has received $5.9 million (BRL 30 million) in funding from Ação Conjunta FINEP–BNDES Chamada Pública 755.

Finnish food-tech company Happy Plant Protein is today (2 December 2025) debuting a new faba-based textured vegetable protein (TVP) ingredient at the Food Ingredients Europe trade show in Paris, France.

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 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.

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.

Pluri has secured new international collaboration agreements across its cell-based food and agriculture subsidiaries, extending its commercial footprint in Asia, Europe and the US.

Fermenta, a health and performance nutrition start-up, is set to introduce protein bars made with Solein in the US market, with consumer availability planned for Q1 2026.

Re:meat has rebranded as Curve, marking a strategic shift toward enabling scalable and cost-efficient biomanufacturing of proteins across multiple industries.

Remilk, an Israel-based precision fermentation company producing dairy proteins without animals, has partnered with Gad Dairies to launch The New Milk.

The Singapore Food Agency (SFA) has awarded $32.3 million in research funding to 11 projects under the second phase of the Singapore Food Story R&D Programme, aimed at advancing innovation in future foods and food safety.

JSBio has announced an expanded focus on cellular agriculture, leveraging its biopharma expertise to advance the scalability and cost-efficiency of cultivated meat production.

The Every Company has secured $55 million in Series D funding to expand manufacturing capacity and advance commercialisation of its precision-fermented egg proteins.

Atlantic Fish Co (AFC) has raised $1.2 million in seed funding to accelerate the development and regulatory progress of its cultivated seafood products.

Hoxton Farms has submitted a regulatory dossier to the Singapore Food Agency (SFA) seeking market approval for its cultivated fat ingredient, Hoxton Fat.

Kingdom Five has launched K5 Radical Protein, a new solid-state fermentation platform that grows whole-food mycoprotein using the edible filamentous fungus Neurospora.