NEW TECH FOODS

A new report from The Vegan Society, unveiled today (2 January 2026) for Veganuary, offers insights into how vegan diets are shaping global culture and F&B industry innovation.

Spanish bakery solutions company Lasenor has debuted a clean label, texturizing protein specifically designed for commercial bakery applications, in collaboration with Israeli start-up Meala FoodTech.

Finnish food-tech company Happy Plant Protein is today (2 December 2025) debuting a new faba-based textured vegetable protein (TVP) ingredient at the Food Ingredients Europe trade show in Paris, France.

Tetra Pak has unveiled a new plant-based sunflower protein ingredient aimed at empowering food and beverage producers to capitalise on the surging demand for plant-based products.

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

French start-up Green Spot Technologies has raised €5 million to expand its industrial operations and introduce Milatea, a new brand of fermented ingredients designed for bakers, pastry chefs and chocolatiers.

UK cultivated fat producer Hoxton Farms has submitted its first regulatory dossier to the Singapore Food Agency (SFA), seeking approval to commercialise its cultivated pork fat in Singapore.

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.

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.

Alt-dairy start-up Climax Foods has rebranded to Bettani Farms; has appointed former Califia Farms CFO, Sandeep Patel, as CEO and chairman; and has raised $6.5 million in Series A funding.

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.

New analysis reveals that the number of studies published on plant-based foods, cultivated meat and fermentation has tripled over the past five years.

Dutch food-tech company Revyve has raised nearly €24 million in Series B financing to accelerate the rollout of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories.

Finnish biotech company Enifer has obtained self-affirmed GRAS (Generally Recognized as Safe) status in the US for its mycoprotein ingredient Pekilo, following an independent expert panel review.

The European Academies Science Advisory Council (EASAC) has released a new report calling for urgent EU action to accelerate the shift towards sustainable meat alternatives.

New Zealand-based Leaft Foods has entered a strategic partnership with Lacto Japan Co to bring its Rubisco Protein Isolate to Japan’s food manufacturing sector.

Food Founders Studio has closed its initial funding round of CHF 1.2 million (approx. $1.5 million) and unveiled its first venture, a plant-based flavour improvement technology developed with a European university partner.

Sustainable investment firm Collateral Good has been appointed to manage a €100 million Sustainable Food Fund, formerly known as Blue Horizon Venture I.

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.