NEW TECH FOODS

German food tech company Formo has appointed Andreas Heyl as chief technology officer, as the company moves toward industrial scale-up and commercialisation of its precision fermentation platform.

Once primarily leveraged to replicate dairy proteins for plant-based applications, fermentation is now entering a new phase – one defined by technical diversification, novel ingredient production and the potential to transform formulation, functionality and sustainability across the food and drink industry. Leah Smith explores.

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 Shen Ming Lee, co-founder and CEO of Terra Oleo.

The Good Food Institute Europe has welcomed the European Commission’s new Biotech Act, but said it marks a ‘missed opportunity’ for food innovation due to its exclusion of novel foods from its regulatory sandbox scheme.

Australian biotech innovator All G is accelerating its entry into the global speciality protein market through a joint venture with France-based bioactives company Armor Protéines, alongside the close of a AUD 10 million (approx. $6.6 million) convertible note round.

Pow.Bio, an AI-driven continuous fermentation company, and Bühler Group, a global provider of food and advanced materials solutions, have partnered to bring an integrated continuous precision fermentation platform to market.

Tetra Pak Processing Equipment has acquired Bioreactors.net, a Latvia-based company with nearly 30 years of experience in designing and manufacturing bioreactor systems.

The EU’s new Bioeconomy Strategy sets out plans to support fermentation-based food innovation, as the Netherlands becomes the first EU country to permit public tastings of fermentation-made novel foods.