NEW TECH FOODS

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.

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.

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

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.

Pow.Bio, an AI-driven continuous fermentation company, and Bühler Group, a global provider of food and advanced materials solutions, have partnered to bring an integrated continuous precision fermentation platform to market.

Swedish biotech start-up Melt&Marble has raised €7.3 million in Series A funding, to scale production of its precision-fermented ‘designer fat’ ingredients.

Cultigen Group has launched Cellbase, a B2B marketplace designed to help cultivated meat companies source equipment and materials more efficiently.

The EU’s new Bioeconomy Strategy sets out plans to support fermentation-based food innovation, as the Netherlands becomes the first EU country to permit public tastings of fermentation-made novel foods.

CSM Ingredients has introduced Nuaré, a new carob-based range of cocoa alternatives for bakery and ice cream applications.

AKA Foods has raised $17.2 million in seed funding to launch AKA Studio, a secure AI platform designed to accelerate food product development.

Kääpä Biotech, a Finnish start-up specialising in functional mushroom ingredients, has successfully secured a €9 million strategic investment.

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.

Irina Gerry, former chief marketing officer at Change Foods and chair of the Precision Fermentation Alliance, has passed away aged 44.

EIT Food has awarded a total of €600,000 in Tech Validation Funding to 18 start-ups across Europe, supporting early-stage AgriFoodTech innovators in validating their technologies and preparing for market entry.

Danish food-tech start-up Matr Foods has completed a €40 million fundraise to scale up the production of its organic, fermented plant-based meat alternatives.

StartLife and EIT Food have announced a strategic partnership aimed at supporting early-stage agrifood start-ups across Europe.

The Good Food Institute (GFI) Asia Pacific has initiated a partnership with South Korea’s World FoodTech Council, focused on accelerating domestic alternative protein innovation.

A new US food-tech company, Lasso, has been launched by the team behind plant-based meat start-up Tender Food, supported by $6.5 million in new funding.