NEW TECH FOODS

The Good Food Institute Europe (GFI Europe) is calling on the UK government to bolster its commitment to alternative proteins by investing £150 million as part of the National Food Strategy.

Ingredion has partnered with Swiss biotech start-up Cosaic, aiming to enhance the taste and texture of animal-free foods and beverages using Cosaic’s yeast ingredient.

Pluri has secured new international collaboration agreements across its cell-based food and agriculture subsidiaries, extending its commercial footprint in Asia, Europe and the US.

Fermenta, a health and performance nutrition start-up, is set to introduce protein bars made with Solein in the US market, with consumer availability planned for Q1 2026.

Re:meat has rebranded as Curve, marking a strategic shift toward enabling scalable and cost-efficient biomanufacturing of proteins across multiple industries.

Remilk, an Israel-based precision fermentation company producing dairy proteins without animals, has partnered with Gad Dairies to launch The New Milk.

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.

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