NEW TECH FOODS

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 one of its...

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.

Roquette, a player in plant-based ingredients, has launched Amysta L 123, a thermally soluble pea starch that promises to reshape the landscape of clean label products.

Japanese food manufacturer Ajinomoto has expanded its Solein-powered product line with the launch of a new ready-to-drink coffee under its sustainable brand Atlr.72.