NEW TECH FOODS

The Abu Dhabi Investment Office (ADIO) has partnered with precision fermentation specialists The Every Company and Vivici, aiming to advance an alternative protein ecosystem in the United Arab Emirates capital. Precision fermentation is an advanced biotechnology method involving the use of microorganisms to produce high-value proteins and other ingredients. Typically animal-based ingredients, such as dairy proteins, can be produced in this way with no animal input, offering a

Oxford University spinout Wild Bio has secured $60 million in Series A funding to advance its AI-powered precision breeding platform.

Copenhagen restaurant Noma has announced a partnership with bio-solutions company Novonesis to explore how biology can be used to create new flavours, ingredients and sustainable food products.

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.

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.

French biotech firm Standing Ovation has partnered with the Bel Group to achieve the first industrial-scale production of caseins derived from dairy serums through precision fermentation.

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 study suggests that younger adults and men in the UK are significantly more open to foods created using precision fermentation, a technology that uses genetically engineered microbes to produce ingredients like milk proteins, eggs or palm oil outside of traditional agriculture.

Maia Ventures, an early-stage AgriFoodTech investor, has launched its first fund with €55 million to back innovative food and agriculture start-ups.

Ecorobotix has raised a total of $150 million across its recent Series C and D funding rounds to accelerate the global rollout of its AI-powered Ultra-High Precision (UHP) spraying technology.

Asterix Foods has emerged from stealth with $4.2 million in seed funding to scale a new, low-cost alternative to precision fermentation.

Italian food ingredients company Foreverland has opened its first production facility in Puglia, Southern Italy, to produce its flagship cocoa-free chocolate alternative, Choruba.

ImpacFat, a Singapore-based company developing stem-cell derived omega-3 fish fat, has announced its expansion into Japan, establishing a research and operational presence in Tokyo.

A new Centre for Alternate Protein Research has been inaugurated at Aspire-BioNest, the University of Hyderabad’s life sciences bioincubator, with support from Cytiva under its Corporate Social Responsibility (CSR) programme.

Australia’s Queensland University of Technology (QUT) has invested AUD 18 million (approx. $11.8 million) into its Mackay-based QUT Pioneer BioPilot, an upgraded, pilot-scale fermentation and biomanufacturing facility.

Biomaterials developer Marine Biologics has entered into an exclusive partnership with Molecular Quantum Solutions (MQS) to accelerate the discovery and commercialisation of next-generation, seaweed-derived functional ingredients and biomaterials.

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

UK food-tech company Clean Food Group (CFG) has acquired the assets of algal oil producer Algal Omega 3 out of administration, including a 1 million-litre capacity fermentation facility.

Kemin Industries, a global ingredient manufacturer, has acquired CJ Youtell Biotech, the enzymes and fermentation subsidiary of CJ Bio.

The Magnum Ice Cream Company (TMICC) has announced a partnership with foodtech firm NotCo to accelerate innovation in the US market.