NEW TECH FOODS

The UK government has announced its Digital & Technology Sector Plan as part of its broader Industrial Strategy, including a £184m Engineering Biology Scale-up Infrastructure Programme to build and upgrade facilities.

A new study by the James Hutton Institute and Norway’s Ruralis Institute for Rural and Regional Research has found that beef, lamb, milk and eggs are more exposed to market competition from lab-grown protein alternatives than pork and chicken.

The company has created stable, versatile cow-free whey proteins with complete amino acid profiles, designed for 'demanding' applications.

Ajinomoto Group launches Solein-powered ice creams in Singapore under Atlr.72, meeting demand for healthier, sustainable products.

Savor has announced the commercial launch of an animal- and plant-free butter.

Dutch start-up Vivici secures a ‘No Questions’ letter from the FDA for its precision-fermented whey protein, Vivitein BLG, a key milestone.

New Culture has secured over $5 million in pre-launch demand for its animal-free mozzarella from US pizzerias and restaurants.

Kinish, a Tokyo-based food-tech start-up, has successfully raised $1m in funding to advance its innovative approach to dairy alternatives.