NEW TECH FOODS

Steakholder Foods, an innovator in alternative protein production and 3D-printing technologies, has announced the commercial rollout of its first plant-based fish products, including white fish kebabs and salmon patties, now available at select vegan speciality stores across Israel.

Dutch food-tech company Rival Foods has raised €10m in Series B growth financing, supporting the scale-up of its plant-based whole cut meat alternatives.

French foodtech start-up Fungu’it has secured €4 million in funding to accelerate industrial-scale production of its natural flavourings made from agricultural by-products.

A new study launched by the European Alliance for Regenerative Agriculture (EARA), funded by EIT Food, has found that farmers can produce ‘significantly more food for less’ by transitioning to regenerative practices.

Alt-seafood start-up Efishient Protein has successfully developed its first plant-based prototype of a grouper fish fillet.

Swedish food-tech start-up Millow has commissioned its first large-scale dry-state fermentation factory, supported by the European Innovation Council, to produce its clean label protein made from oats and mycelium.

Swiss food innovation company FoodYoung Labs has acquired California-based MeliBio, the start-up behind what is claimed to be the world’s first plant-based honey, Mellody.

A new peer-reviewed study has shown how bio-based materials start-up Xampla’s novel plant protein microcapsules protect fat-soluble...

Muu, an animal-free dairy start-up based in Bangkok, Thailand, has secured strategic investment from A2D Ventures, Leave a Nest Japan and...

Biotech start-up TurtleTree has received a ‘No Questions’ letter from the US Food and Drug Administration (FDA), validating the safety of...

The GFI has opened its 2025 grant programme for innovative projects to advance the science and technology of the alternative protein sector.

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

In this ‘Start-up Spotlight,’ we speak with Mohammad Khalil El Hajj, CEO of Bright Biotech, a firm pioneering the use of plant chloroplasts.

GFI Europe has revealed a staggering 960% increase in patent publications related to alt-proteins over the past decade.

Research from The Hebrew Uni of Jerusalem highlights the innovative use of aloe vera as a scaffold material for cultivated meat production.

A recent analysis reveals that the UK government has allocated £75 million towards the development of alternative proteins.

Italian food-tech KelpEat has introduced a new high-protein seaweed snack, made with Solar Foods’ microbial Solein protein.

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

Four UK alt-protein centres have come together under an MoU, aiming to drive innovation and tackle common challenges for the sector.

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