NEW TECH FOODS

Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis.

Dutch food-tech company Revyve has raised nearly €24 million in Series B financing to accelerate the rollout of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories.

Danish foodtech innovator Summ Ingredients, formerly known as Nutrumami, is poised to transform the food ingredients landscape with the introduction of its first multifunctional ingredient, FermiPro.

Solar Foods has filed a GRAS notification with the US Food and Drug Administration for its microbial protein ingredient, Solein, as it seeks to secure a “no questions” letter confirming the product’s safety.

Swedish foodtech company SMAQO has closed a funding round to support the development and launch of its first hybrid mycoprotein-based products.

NoPalm Ingredients has entered into a strategic partnership with Belgian dairy cooperative Milcobel to secure feedstock and explore co-location opportunities for the scale-up of its palm oil alternatives.

Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications.

Protein Industries Canada, Maia Farms and Phytokana Ingredients are collaborating on a CAD 32.5 million (approx. $23.5 million) project to turn Canadian-grown fava beans into nutritious, sustainable ingredients for plant-based foods.

Berlin-based start-up Nosh.bio has unveiled its first koji-based hybrid mince in a public foodservice trial with Speisemanufaktur Adlershof, aiming to demonstrate its potential for large-scale commercial use.

Icelandic biotech company ORF Genetics has raised €5 million to expand production of its MESOkine growth-factor portfolio for the cultivated meat sector.

The European Academies Science Advisory Council (EASAC) has released a new report calling for urgent EU action to accelerate the shift towards sustainable meat alternatives.

New Zealand-based Leaft Foods has entered a strategic partnership with Lacto Japan Co to bring its Rubisco Protein Isolate to Japan’s food manufacturing sector.

A new Innovate UK–funded collaboration will give food and biotech companies access to Cellular Agriculture’s next-generation bioreactor system without the need for upfront investment.

Food Founders Studio has closed its initial funding round of CHF 1.2 million (approx. $1.5 million) and unveiled its first venture, a plant-based flavour improvement technology developed with a European university partner.

Dutch biotech company NoPalm Ingredients has announced plans to establish its first demonstration factory at the Food Innovation Campus operated by NIZO Food Research in Ede.

NoPalm Ingredients has promoted Julie Cortal-Oosterveer to the role of chief commercial officer as the company accelerates its push toward industrialisation and commercialisation.

Protein Industries Canada has announced that its CEO, Robert Hunter, is no longer with the organisation.

US-based ingredient technology firm MycoTechnology has named Robert Scott to its board of directors.

Discovery Park, Kent’s life sciences hub, has added two high-growth biotech start-ups to its CoLab innovation space.

Sustainable investment firm Collateral Good has been appointed to manage a €100 million Sustainable Food Fund, formerly known as Blue Horizon Venture I.