NEW TECH FOODS

The Good Food Institute (GFI) has announced that Nigel Sizer – a climate and public health expert and former head of the Rainforest Alliance – will be joining as its new chief executive on 26 August.

The Better Meat Co (BMC) has secured $31 million in an oversubscribed Series A funding round to expand its patented mycoprotein fermentation technology to commercial scale.

Corbion has entered a strategic partnership with US biotech company Kuehnle AgroSystems (KAS) to develop and commercialise a natural astaxanthin product made from non-GMO heterotrophic algae.

Bunge Global has acquired IFF's soy and lecithin business, a move that is poised to enhance Bunge's product portfolio and strengthen its position in the F&B sector.

Merck has partnered with German company builder Mantro to establish EdiMembre, a Massachusetts-based spin-out focused on developing technology for the alternative protein sector.

Leaft Foods, a food-tech start-up based in New Zealand, has debuted a new plant-based performance nutrition drink, Leaft Blade, made with protein from green leaves.

Nourish Ingredients has received ‘generally recognised as safe’ (GRAS) status from the Flavour and Extract Manufacturers Association (FEMA) for the use of its proprietary Mortierella alpina biomass (S11) as a flavouring in food.

Dutch food-tech company Plantible Foods has announced that its first commercial facility in Eldorado, Texas, US, is now fully operational and entering a new phase of expansion.

Plant protein ingredient specialist Burcon NutraScience has announced the first commercial production – and official launch – of its high-purity fava protein isolate, FavaPro.

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Researchers at ETH Zurich have developed lab-grown beef muscle tissue with a thickness and structure that closely mimics conventional meat.

Alternative protein producer Enough has announced the appointment of Jan Agter as Interim CEO, succeeding co-founder Jim Laird.

Beyond Meat has launched its new Beyond Steak Filet, made from mycelium, faba protein and avocado oil, through a number of foodservice partnerships in the US.

Alternative protein start-up, Mottainai Food Tech has officially opened a pilot-scale manufacturing facility and R&D laboratory in Singapore, the first of its kind in Southeast Asia dedicated to the solid-state fermentation of upcycled, plant-based proteins.

Israeli biotech start-up Novella Innovative Technology has partnered with Australian ingredient developer Metaphor Foods to bring next-generation natural food preservation solutions to market.

Austrian food-tech start-up Revo Foods has expanded its portfolio with the launch of Minced Fungi Protein, made from fermented mycoprotein and containing just four natural ingredients.

GEA Group has inaugurated a new $20 million New Food Application and Technology Centre (ATC) in Janesville, Wisconsin, aimed at enhancing the scalability of alternative protein production.

Solar Foods has signed a letter of intent (LOI) with an international health and performance nutrition brand to commercialise 500–1,650 tonnes of Solein annually between 2026 and 2030.

Researchers from the Brazil's Federal Center for Technological Education of Minas Gerais and the Federal University of Minas Gerais have introduced a novel solution to one of the biggest challenges in alternative protein development: replicating the fat characteristics of conventional meat.

Meridian Biotech has announced plans to construct a $40 million facility in Franklin County, Kentucky.