NEW TECH FOODS

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

A new report from EIT Food’s Consumer Observatory has found that while European consumers recognise biotechnology’s potential to address major food system challenges, concerns persist over fairness, safety and its impact on traditional farming.

Japan is set to host a major international symposium on cultivated food regulation next month, as the government nears the release of its first-ever guidelines for cell-based products.

Lallemand Specialty Cultures has inaugurated a new application research and development laboratory in Rennes, France, relocating its operations from La Ferté-sous-Jouarre to a newly built 400 square metres facility.

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

Two US-based cultivated meat companies, Wildtype and Upside Foods, have filed a lawsuit in federal court against several Texas officials, challenging the state’s new law banning the sale of cultivated meat.

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

Cell-based dairy start-up Opalia has announced its first commercial sale, signing a strategic agreement with global dairy supplier Hoogwegt to bring the world’s first cell-based milk products to market.

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.

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.