NEW TECH FOODS

Simona Fehlmann, CEO and co-founder of Sallea, explains how scaffold innovation is enabling manufacturers to produce structured whole cuts like steaks and fillets, overcoming key technical challenges in lab-grown meat production.

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

The Better Meat Co (BMC) has secured $31 million in an oversubscribed Series A funding round to expand its patented mycoprotein fermentation technology to commercial scale.

Dutch food-tech company Rival Foods has raised €10m in Series B growth financing, supporting the scale-up of its plant-based whole cut meat alternatives.

Hosted at the Underground Cookery School in central London, Umami Bioworks' first UK tasting event offered a behind-the-scenes experience of what may well become the future of seafood.

Swiss high-purity oil and fat specialist Nutriswiss has opened a state-of-the-art sensory laboratory at its headquarters in Lyss. ...

IFF has announced the launch of Texstar, an enzymatic texturizing solution aiming to ‘transform’ the texture of both dairy and...

'Oral disintegration' involves a technology where solid products dissolve quickly in the mouth upon contact with saliva. From functional...