NEW TECH FOODS

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.

Regenerative dairy brand Golden Hooves has unveiled its first-ever salted butter crafted from the same regeneratively farmed milk used in its range of cheeses.

The Singapore Food Agency (SFA) has awarded $32.3 million in research funding to 11 projects under the second phase of the Singapore Food Story R&D Programme, aimed at advancing innovation in future foods and food safety.

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.

Food-tech start-up Atlantic Fish Co has closed its seed financing round, raising $1.2 million to accelerate development of its cultivated seafood platform.

Upcoming regulatory changes in Canada will allow meat from cloned animals to enter the Canadian food system without pre-market safety review or mandatory labelling.

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of start-up spotlight – which celebrates lesser-known companies and their innovations – we speak to the founders of Polysense.

Fork & Good has announced the acquisition of fellow cultivated meat company Orbillion, combining their respective expertise in cultivated pork and beef to create what the companies describe as a cost-effective platform for red meat production.

Pow.Bio has scaled its continuous biomanufacturing platform to 3,000 litres at ATV Technologies’ facility in Compiègne, France, marking a major milestone in the industrial validation of its technology.

JSBio has announced an expanded focus on cellular agriculture, leveraging its biopharma expertise to advance the scalability and cost-efficiency of cultivated meat production.

Michael Gordon, CEO of BlueTree Technologies, explores how clean-label innovation and physical sugar removal technologies could redefine what 'better-for-you' means in 2025 and beyond.

The Every Company has secured $55 million in Series D funding to expand manufacturing capacity and advance commercialisation of its precision-fermented egg proteins.

Believer Meats has received approval from the US Department of Agriculture (USDA) for its product label and large-scale production facility in North Carolina.

Atlantic Fish Co (AFC) has raised $1.2 million in seed funding to accelerate the development and regulatory progress of its cultivated seafood products.

Hoxton Farms has submitted a regulatory dossier to the Singapore Food Agency (SFA) seeking market approval for its cultivated fat ingredient, Hoxton Fat.

PepsiCo has partnered with Griffith Foods and Milhão to launch a direct farmer incentive pilot programme promoting regenerative agriculture in Brazil’s Cerrado region, one of the world’s most biodiverse savannas and a key agricultural production area. The Cerrado produces around 60% of Brazil’s soybeans and significant volumes of corn, but the region faces increasing environmental pressure from deforestation, soil degradation and climate change. PepsiCo identifies the area as

University College London (UCL) biochemical engineering student Ayaan Shah has developed edible hydrogel scaffolds designed to give cultivated meat realistic structure, as part of a summer research project presented at the European Laidlaw Foundation Conference at Durham University.

Almost four in ten UK consumers (38%) say they would support the development of chocolate made using precision fermentation, according to new research commissioned by science marketing consultancy Diffusion.

Kingdom Five has launched K5 Radical Protein, a new solid-state fermentation platform that grows whole-food mycoprotein using the edible filamentous fungus Neurospora.

Nutriearth has opened its first commercial manufacturing facility in Carvin, France, for the production of natural vitamin D3 made from edible insects.