NEW TECH FOODS

Swedish foodtech company SMAQO has closed a funding round to support the development and launch of its first hybrid mycoprotein-based products.

Berlin-based start-up Nosh.bio has unveiled its first koji-based hybrid mince in a public foodservice trial with Speisemanufaktur Adlershof, aiming to demonstrate its potential for large-scale commercial use.

German start-up Myriameat is collaborating with two undisclosed industry partners to develop a hybrid sausage combining conventional and cell-cultured meat, without plant-based additives.

Singapore’s Ants Innovate held a novel food tasting for cultivated pork oil, Cell Essence, designed for hybrid cultivated meat.

Fork & Good hosts hybrid cell-based meet tasting in Switzerland, which saw 40 people blind taste-test the hybrid products.

Hydrosol is offering its product development services and ingredient solutions to improve the functional properties of hybrid products.

Unico Nutrition has launched its new Apollo protein powder, Apollo II, in partnership with precision fermentation company Perfect Day.