NEW TECH FOODS

The UK government has announced its Digital & Technology Sector Plan as part of its broader Industrial Strategy, including a £184m Engineering Biology Scale-up Infrastructure Programme to build and upgrade facilities.

A new study by the James Hutton Institute and Norway’s Ruralis Institute for Rural and Regional Research has found that beef, lamb, milk and eggs are more exposed to market competition from lab-grown protein alternatives than pork and chicken.

The company has created stable, versatile cow-free whey proteins with complete amino acid profiles, designed for 'demanding' applications.

Ajinomoto Group launches Solein-powered ice creams in Singapore under Atlr.72, meeting demand for healthier, sustainable products.

Savor has announced the commercial launch of an animal- and plant-free butter.

Dutch start-up Vivici secures a ‘No Questions’ letter from the FDA for its precision-fermented whey protein, Vivitein BLG, a key milestone.

New Culture has secured over $5 million in pre-launch demand for its animal-free mozzarella from US pizzerias and restaurants.

Kinish, a Tokyo-based food-tech start-up, has successfully raised $1m in funding to advance its innovative approach to dairy alternatives.

Brown Foods, a Y Combinator-backed start-up based in Boston, has introduced UnReal Milk, a lab-made whole cow milk. This product is...

Vivici has raised €32.5 million in Series A funding to expand its precision fermentation dairy protein business.

Earth First Food Ventures has announced the opening of PFerrinX26, a facility in the US dedicated to precision fermentation of lactoferrin.

Dairy company Valio has partnered with precision fermentation start-up Melt&Marble, to create ‘next-generation’ food products.

Hochland has teamed up with Those Vegan Cowboys, to test the start-up’s cow-free casein in semi-hard and hard cheeses.

As the need for sustainable food sources grows, molecular farming and plant cell cultivation emerge with potential to redefine the F&B space

The US Department of Defense has revealed the remaining nine winners of its Distributed Bioindustrial Manufacturing Program (DBIMP).

A joint venture between Migros, Givaudan and Bühler, The Cultured Hub opened its doors yesterday (3 December) in Kemptthal, Switzerland.

Imagindairy has received the greenlight from Israel’s Ministry of Health.

All G has become the ‘first in the world’ to receive regulatory approval to sell recombinant bovine lactoferrin in China.

Bon Vivant has conducted a peer-reviewed life cycle analysis (LCA) of its products with Lorie Hamelin, an independent expert from INRAE.

Big Idea Ventures has announced six new company investments through the Global Food Innovation Fund II (GFIF II).