NEW TECH FOODS

Future-Proof Group Media, the organiser of The Future of Protein Production conferences in Amsterdam and Chicago and publisher of Protein Production Technology International , has welcomed the Cultured Meat Symposium (CMS), the longest-running conference dedicated to the cultivated meat industry, into its global portfolio.  The move strengthens FPG Media’s role as a leading convenor and information hub for the fast-growing alternative protein sector. By integrating CMS, the company will expand its reach in North America and deepen its focus on the emerging cell-cultivated protein space. Sebastian Sbuttoni, co-founder and CEO of FPG Media, said: “We’re delighted to welcome the Cultured Meat Symposium into the FPG Media family. CMS has built a strong reputation as a pioneering event, and by integrating it into our global platform, we can give innovators, investors and industry stakeholders even more opportunities to connect, collaborate, and accelerate the transition to sustainable protein.”  Founded in 2018 in California, at the heart of Silicon Valley, CMS has served as a dedicated forum for researchers, startups and policymakers shaping the future of cultivated meat. It was also the first conference to host a cultivated meat tasting, when in 2019 it partnered with Wildtype to share samples of cultivated salmon with three attendees – a landmark moment for the industry. Its addition complements FPG Media’s international portfolio, which already convenes thousands of professionals annually across Europe and the USA.  Alex Shirazi, founder and executive producer of the Cultured Meat Symposium, commented: “Joining Future-Proof Group Media is a natural next step for CMS. Their global reach, media expertise and commitment to advancing alternative proteins will ensure the event continues to thrive and grow alongside the industry it serves.”  The first CMS under FPG Media ownership will take place on 24-25 February 2026 at McCormick Place, Chicago, Illinois. This co-located event will create a unique opportunity for attendees to engage with a broader spectrum of the alternative protein ecosystem – spanning plant-based, fermentation-derived and cell-cultivated solutions – all under one roof.  Sbuttoni added: “Cell-cultivated foods have always been part of our programming. Welcoming CMS into our portfolio allows us to create a dedicated stream while expanding The Future of Protein Production agenda to cover not only plant-based and fermentation-derived proteins, but also other upcoming novel protein sources. At the same time, our focus is broadening to embrace wider themes in food ingredients, functional health and system resilience – ensuring the content remains relevant, forward-looking, and commercially valuable." "The co-location in Chicago means attendees benefit from cross-networking opportunities, shared exhibition access and cost efficiencies that make participation for exhibitors and attendees even more valuable. With CMS integrated, The Future of Protein Production Chicago is expanding its horizons under a new tagline, ‘North America’s meeting place for the pioneers reshaping proteins, ingredients, and the future of food’." He concluded: “This is about creating synergies. From conferences to digital publishing, we’re building a connected ecosystem that supports the industry’s most ambitious innovators.”

Kemin Industries, a global ingredient manufacturer, has acquired CJ Youtell Biotech, the enzymes and fermentation subsidiary of CJ Bio. This acquisition enhances Kemin's enzyme production capabilities and solidifies its position as a frontrunner in enzyme innovation across multiple sectors, including animal feed, food processing, aquaculture, textiles and biofuels. The acquisition grants Kemin full ownership of CJ Youtell's fermentation plants and its extensive enzyme product portfolio. Notably, CJ Youtell operates state-of-the-art fermentation facilities located in Shandong and Hunan, China, which will now be integrated into Kemin's existing operations. This move is expected to streamline Kemin's supply chain and expand its market reach, enabling the company to deliver high-performance, sustainable enzyme technologies to a global customer base. Chris Nelson, president and CEO of Kemin Industries, said: “We are pleased to welcome CJ Youtell into the Kemin family. This acquisition is a bold step forward in our ongoing strategy to provide cutting-edge fermentation solutions directly to our customers.” Nelson also pointed out that the addition of CJ Youtell enhances Kemin’s ability to supply high-quality and innovative enzyme ingredients across various industries. The acquisition is poised to bolster Kemin's research and development capabilities, with the newly acquired facilities supporting advanced laboratories and technical teams specialising in bioengineering and enzyme formulation. This enhancement will enable Kemin to optimise production costs, reduce supply chain risks and offer competitively priced enzyme solutions tailored to the specific needs of its diverse clientele. Michelle Lim, president of Kemin Enzymes, added: “For over 40 years, Kemin has been formulating and delivering enzyme solutions across multiple markets. With CJ Youtell's fermentation expertise now part of our portfolio, we offer customers a fully integrated solution – from proprietary strain development and manufacturing to final formulation and application support.” By combining in-house fermentation with advanced formulation techniques and comprehensive technical support, Kemin is well-positioned to meet the evolving demands of its customers, ensuring they remain competitive in rapidly changing markets. Kemin Industries, established in 1961, operates in over 90 countries and provides more than 500 specialty ingredients for human and animal health, nutrition and various industrial applications.

Felipe Lino When it comes to protein, price has always been a key driver for consumers, followed by nutrition. Meat is cheap, tasty and is considered to be generally healthy by most people. However, the price of meat is now starting to rise due to dwindling herds, climate change and supply chain instability. For food manufacturers, this isn’t just a consumer affordability problem, it’s also a supply chain and margin challenge. The opportunity for alternative protein sources is clear. The protein that can beat meat on price, maintain quality and can be scaled reliably, will capture the greatest market advantage. Fermentation is emerging as a leading candidate to deliver exactly that. Felipe Lino, co-founder and chief technology officer at Berlin-based fermentation company Nosh.bio , tells us more. The cost challenge in protein supply In July 2025, FAO’s meat price index hit a new all-time high of 127.3 points , up 1.2% from its previous peak in June. This price increase has been linked to large import demand from markets like China and the USA and supply constraints affecting Europe. This rise in prices is putting financial pressure on households, further amplified by geopolitical instability and supply chain disruptions across other industries. The consequence – cost conscious consumers start to consider dietary changes, such as buying cheaper proteins (i.e. processed meats) or cutting back on animal-sourced foods entirely. Despite this rise in prices, plant-based alternatives derived from raw materials (like soy or peas) are still struggling to reach price parity with meat. This is down to the high costs associated with the heavy processing required and also the price volatility of raw ingredients. So, although the price gap between the two is shrinking , it’s still not a viable cost-cutting option for consumers yet. This is where fermentation comes in. Fermentation: Efficiency without compromise Fermentation-based production uses microorganisms (such as fungi, yeast or bacteria) to produce high-quality proteins, without relying on large-scale land use, like crop agriculture or animal farming. Nosh.bio uses non-GMO fungi to create its signature koji protein ingredient through fermentation. Because production happens in controlled environments, it is unaffected by climate disruptions that increasingly threaten conventional agriculture and drive up food prices. These systems also require significantly less water than animal farming or large-scale crop cultivation, further strengthening their resource use efficiency. This stability means production can maintain predictable output and costs, avoiding the supply volatility and price spikes affecting plant-based protein. The result is a protein source that is not only climate-resilient, but one that, crucially, can beat the price of meat. Microbes grow rapidly on low-cost, widely available feedstocks and require minimal processing to become a high-value food ingredient. With the ability to produce tonnes of protein in days rather than months or years, fermentation is also remarkably efficient. This translates directly into lower production costs, reduced environmental impact and a secure supply chain that doesn’t rely on volatile global markets. In short, fermentation is less resource intensive than other plant-based alternatives, and can produce cost-effective, high quality, nutritional protein efficiently. Balanced nutrition profile as added value In addition to economic benefits, fermentation-based proteins can deliver a favourable nutritional profile compared to conventional meat, with high-quality protein and fibre content alongside lower levels of saturated fat and cholesterol. This enables manufacturers to create products that are both more affordable and aligned with health-conscious consumer preferences. When compared with beef, Nosh.bio’s koji protein contains roughly 10x less saturated fat and significantly lower cholesterol. Beyond basic nutrition, fermentation also allows for tailored functionality. For example, proteins can be engineered to enhance digestibility, deliver specific amino acid ratios or include bioactive compounds such as antioxidants. This opens opportunities for functional food products that meet specific dietary needs. Hybrid solutions: A win for industry and consumers In hybrid-meat products, these nutritional attributes make it possible to improve the nutritional profile of a product while maintaining its familiar taste and texture. Hybrid products blend conventional meat with alternative protein ingredients and are emerging as a practical way for manufacturers to cut costs while meeting shifting consumer demands. With meat prices continuing to rise, incorporating cost-effective protein from fermentation offers a way to reduce raw material expenses and improve nutritional quality, without changing established production methods. For example, Nosh.bio’s koji protein ingredient can integrate directly into existing meat processing lines, allowing for seamless reformulation and unlocking a number of hybrid-meat applications. Crucially, these advantages provided by hybrid-meat (cost saving, nutritional value) can be achieved without compromising on taste or texture. Resiliency as a form of sustainability Resiliency is another increasingly important factor when it comes to protein production. In a volatile global market, the ability to produce essential ingredients locally is becoming as important as their cost or quality. Fermentation offers a level of resilience that conventional agriculture cannot match. Instead of relying on harvests vulnerable to droughts or floods, it produces protein in controlled systems that require far less water than conventional agriculture or animal farming. As fermentation runs on diverse, low-cost feedstocks it also reduces exposure to resource shocks and price volatility. Because production is continuous and scalable without extra farmland, facilities can be built close to where the food is eaten, shortening supply chains and reducing exposure to geopolitical instability. Considering the geopolitical instability of the world today, resilience is sustainability. Countries will increasingly need local solutions to bridge the protein gap using minimal resources and keeping production costs under control. Less resource use and shorter transportation distances not only reduce environmental impact but also help stabilise pricing, creating more sustainable and self-reliant supply chains – biomass fermentation can deliver exactly that.

BeneMeat has launched its Try & Share programme, giving pet owners across the EU the chance to test dog treats made with cultivated meat and share their feedback. The initiative marks one of the first consumer-facing trials of cultivated pet food products in Europe. Developed with pet food producers and overseen by veterinarians, BeneMeat’s cultivated dog treats are designed to meet EU safety standards while ensuring digestibility. The trial builds on previous studies of cultivated cat food carried out at a European university and aims to provide producers with long-term feedback from potential customers. The programme is also intended as an educational initiative, raising awareness of cultivated meat and its potential benefits for animal welfare and sustainability. Roman Kříž, CEO of BeneMeat, said that the aim is to prove authenticity and deliver a true experience for pets: “We don’t want imitations, but a genuine product that dogs can truly taste. With this step, we not only bring cultivated meat closer to pets and their owners but also help society and regulators better understand what cultivated meat is and why it matters.” Jan Luprich, strategic partnerships lead at BeneMeat, added: “Our ambition is to show that cultivated meat has its place in pet food, and that we can make high quality, affordable products. The programme is another step in bringing our work closer to people and their four-legged companions, while helping them understand the benefits of this technology.”

Solar Foods has unveiled a new application for its microbial protein Solein, using it as a replacement for egg yolk in mayonnaise production. The company has filed a patent for the innovation, which it says could deliver cost, efficiency and sustainability advantages to the food industry. Traditionally, mayonnaise is made by emulsifying oil with egg yolk. Solar Foods claims that replacing egg yolk powder with Solein yields around three times more mayonnaise from the same amount of raw material, while maintaining the same creamy texture and taste. This, the company says, could give food manufacturers a direct cost advantage and reduce reliance on volatile egg markets. Troels Nørgaard, chief commercial and product officer at Solar Foods, said: “The world is getting increasingly unpredictable, and the search for stability has never been greater. The food industry is looking for ingredients with stable supply, quality, and steady prices, and the demand for sustainability is growing rapidly." "For example, egg yolk powder prices have fluctuated wildly in recent years. With Solein, companies can lock in multi-year agreements at a fixed price, having more control and de-risking from sudden spikes and market disruptions from disease outbreaks and climate conditions to geopolitical upheavals." Produced through fermentation, Solein is independent of farming cycles and can be manufactured year-round. Solar Foods’ first commercial facility, Factory 01, has a capacity of 160 tons annually, equivalent to about 450 kg per day—an output the company says would otherwise require 50,000 hens to match in egg protein. Beyond its emulsifying properties, Solein is marketed as a highly versatile protein source. It is around 80% protein, contains vitamin B12 and iron and is gluten-free, cholesterol-free, halal and kosher-certified. Solar Foods sees potential applications not only in condiments, but also in categories such as dairy alternatives, baked goods, protein drinks, ice cream and soups. The global mayonnaise market is forecast to reach nearly $13 billion by 2025, with demand for animal-free alternatives expected to rise. Solar Foods positions Solein as a climate-friendly option, requiring only a fraction of the land, water and emissions of traditional proteins. Nørgaard added: “Solein excels as an ingredient in different health and performance nutrition products, but beyond that, we see Solein playing a pivotal role in transforming global food systems. When we talk about feeding 10 billion people, Solein’s unmatched value becomes a key advantage in all imaginable food categories – Solein’s journey is just beginning."

The Magnum Ice Cream Company (TMICC) has announced a partnership with foodtech firm NotCo to accelerate innovation in the US market. Under the agreement, TMICC will pilot NotCo’s AI platform to create new product formats and nutritional profiles, expanding the role of ice cream in consumers’ diets. The company said the move builds on its 160-year legacy as a category leader. NotCo will deploy its proprietary AI platform, Giuseppe AI, which has been trained on a decade’s worth of food and ingredient data. The platform is already in use by several global food and beverage companies to support product design and formulation. The collaboration aims to combine TMICC’s consumer insights with NotCo’s AI capabilities to accelerate development cycles and deliver new ice cream concepts tailored to shifting consumer demands. Zbigniew Lewicki, chief research, design and innovation officer at TMICC, said: ”At The Magnum Ice Cream Company, we believe AI will be a catalyst for unlocking the next generation of food innovation". "Partnering with NotCo allows us to explore how advanced AI tools can help us solve complex formulation challenges faster and more precisely, while keeping consumer needs at the heart of everything we do. We believe that the real magic happens when AI, robotics and human expertise come together, each exceptional on its own, but exponentially more powerful in combination." Matias Muchnick, co-founder and CEO of NotCo, added: “It's extraordinary that ten years after we first envisioned AI transforming everything, we're now helping, among others, the world's largest ice cream company overcome their most complex growth and innovation challenges. As we look ahead to our next chapter, we’re beyond excited to partner with TMICC and supercharge its innovation roadmap with our AI technology.”

The US Food and Drug Administration (FDA) has issued a “no questions” letter to Onego Bio, confirming that its precision-fermented egg protein Bioalbumen is Generally Recognized as Safe (GRAS) for use in a variety of food and beverage applications. The decision affirms that Bioalbumen – a functional ovalbumin protein with the same amino acid sequence as chicken-derived egg protein – can be used as a dietary protein source and as a foaming, gelling and binding agent in products including baked goods, beverages, meat alternatives, confections and sauces. Bioalbumen is produced using the filamentous fungus Trichoderma reesei through precision fermentation. Onego Bio said the ingredient offers nutritional and functional parity with conventional egg protein, while providing food manufacturers with an alternative supply chain that could reduce exposure to market volatility and Avian Influenza-related disruptions. Yellow cake made with Bioalbumen Maija Itkonen, CEO and co-founder of Onego Bio, said: “This GRAS ‘no questions’ letter from the FDA is an important milestone for Onego Bio and the culmination of long-term scientific research". "Bioalbumen provides the same high-quality nutrition and performance as conventional egg protein. Our US commercial and R&D team continues to sample and provide trial support to an array of food customers ranging from craft bakeries to large scale food manufacturers.” The regulatory clearance follows Onego Bio’s announcement of plans to build a production facility in Jefferson County, Wisconsin. The site will scale up Bioalbumen manufacturing to meet demand and anchor the company’s US operations. Itkonen added: “At Onego, integrity and transparency are at the heart of everything we do – our business, our technology, our intellectual property and our collaboration with customers and partners. That’s why we pursued the full FDA GRAS review process." "Based on that commitment, the FDA’s conclusions now confirm our right to commercialise and gives customers full confidence in incorporating Bioalbumen as a reliable food solution.”

Dutch foodtech company The Protein Brewery has closed a €30 million Series B funding round to accelerate the commercialisation of its mycoprotein ingredient, Fermotein, and expand its production capacity. The round saw participation from new investors Invest-NL and the Brabant Development Agency (BOM), alongside existing backers Novo Holdings, Unovis Asset Management and Madeli. The investment will be used to strengthen sales and application capabilities, support launches in the US and Europe, expand operations at the company’s Mijkenbroek facility and further develop the Fermotein innovation platform. Thijs Bosch, CEO of The Protein Brewery, said: "This funding is a springboard for global expansion. With Fermotein, we are not just offering another protein – we are redefining how food is made: nutritious, sustainable and scalable at a lower cost." "The Protein Brewery is ready to lead the protein and fiber transition. We are now entering a defining moment: all building blocks of operation are in place, and we are ready to accelerate." Founded in 2020, The Protein Brewery uses proprietary fungal strains to produce Fermotein through a patented fermentation process. The company says its approach allows for more cost-efficient scaling compared with other alternative proteins. The ingredient is high in protein and fibre, and can be used across bakery, snacks, dairy alternatives, protein shakes, bars and meal replacements. The company is preparing to launch Fermotein with customers in the US in the coming months, with further expansion planned in Singapore, the EU and UK, pending regulatory approval. Investors emphasised the Netherlands’ growing role in sustainable protein innovation. Thomas Grotkjær, partner at Novo Holdings, highlighted: "The Protein Brewery has built the infrastructure, laid the groundwork and is now positioned to bring biotech-driven food innovation to the global stage. This funding fuels its ability to drive real impact in the food industry." Daan Meijer, investment manager at Invest-NL, emphasised: "With its unique fermentation-based solution, The Protein Brewery stands out in the alternative protein space and strengthens the Netherlands’ leadership in food innovation. As a Dutch company driving the proteintransition, The Protein Brewery is setting a new standard in sustainability, a vision we are proud to support." Daan van Lange, senior investment manager and team lead climate tech of the BOM, added: "We’ve supported The Protein Brewery since its inception, and seeing it scale from an idea into a full-fledged operation is remarkable. The Protein Brewery is a prime example of how local innovation can have global impact. And it’s happening in Brabant. The Scale-Up Plant of Europe: a leading powerhouse for foodtech scale ups and innovation." Top image: © The Protein Brewery

Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis. The study, conducted by systems-change company Systemiq with support from the Good Food Institute (GFI) Europe, modelled several scenarios to assess the potential impact of next-generation fermentation on the food and drink sector. Fermentation has long been a staple of food production, but companies and researchers are now adapting the process to create animal-free proteins, fats and other ingredients. These can replicate the taste and texture of meat and dairy, as well as produce alternatives to palm oil, chocolate and cotton. Systemiq estimated that under current policies the UK fermentation market could reach £2.4 billion by 2050. More ambitious interventions, such as increased research and infrastructure investment, could raise this to £5.9 billion – comparable to the size of the UK beer manufacturing industry. Factoring in equipment, raw materials and exports, the overall market value could rise to £8.2 billion, with up to £2.4 billion in exports. The research suggested that under the most ambitious scenario, fermentation could contribute £9.8 billion annually to the economy by 2050. Around a third of this growth would come from precision fermentation ingredients such as animal-free dairy and egg proteins. The findings come as the Food Standards Agency (FSA) launches a one-year Innovation Research Programme to build regulatory expertise in new food production methods, particularly precision fermentation. Backed by £1.4 million from the Department for Science, Innovation and Technology’s Regulatory Innovation Office, the programme aims to support regulatory readiness and provide businesses with clearer approval pathways. The UK government has also invested in academic research hubs including Imperial College London’s Microbial Food Hub and the National Alternative Protein Innovation Centre (NAPIC) at the University of Leeds. Rupert Simons, partner at Systemiq, said: “We see huge potential for the UK to become a global leader in fermentation for food, and hope our research plays a part in making that a reality with regulators and investors.”  Linus Pardoe, senior UK policy manager at GFI Europe, added: “Fermentation is an ancient technology being reimagined to tackle the modern-day challenges facing our food system. These figures reveal the value to the UK economy of a thriving fermentation sector producing familiar, tasty and nutritious food. “The FSA’s new programme is an important step, helping bring new fermentation-made products to market that meet the UK’s gold standard safety regulations, but the government and industry need to invest in order to unlock this full potential.” Top image: © Onego Bio

Terra Oleo, a Singapore-based biotechnology firm, has officially emerged from stealth mode, announcing a $3.1 million funding round backed by Breakthrough Energy Discovery. The company aims to revolutionise the production of fats and oils by offering sustainable alternatives to palm oil derivatives and cocoa butter, targeting applications in personal care, cosmetics, pharmaceuticals and food sectors. As global supply chains for palm oil and cocoa face mounting pressures from climate change, regulatory scrutiny, and land scarcity, prices and volatility have surged. In 2024, cocoa stocks plummeted by 26%, and palm oil exports fell 5.83% year-over-year, highlighting the urgent need for viable alternatives. Terra Oleo's innovative approach utilises precision fermentation to convert agro-industrial waste into high-performance lipid ingredients, addressing these challenges head-on. The company’s tunable platform is designed to produce tailored lipid profiles that meet the specific requirements of various industries while eliminating the energy-intensive refining processes and toxic byproducts associated with traditional methods. This unique capability positions Terra Oleo to deliver superior unit economics and accelerate market adoption compared to other solutions on the market. Terra Oleo's technology has the potential to significantly impact the environment, with estimates suggesting it could eliminate up to 900 million tons of CO₂ emissions annually from palm oil and cocoa supply chains. Co-founders of Terra Oleo (from left): Min Hao Wong, Shen Ming Lee and Boon Uranukul This aligns with the growing demand for sustainable practices in the personal care and food sectors, where companies are increasingly prioritising eco-friendly ingredients. The firm has already secured product testing agreements with several leading players in the oleochemicals, food, personal care and cosmetics industries, indicating strong interest and validation of its technology. With demand on the rise, Terra Oleo is poised to transition from laboratory-scale operations to commercial production, ensuring its products can match or exceed the performance of conventional offerings. Founded by Shen Ming Lee, Boon Uranukul and Min Hao Wong, Terra Oleo leverages their combined expertise in science, industry and strategy to drive its mission of decarbonising palm oil and cocoa production. "We founded Terra Oleo to reinvent how we produce the fats and oils that power our everyday lives," stated Lee. "With support from the Breakthrough Energy Fellows programme and our investors, we are excited to bring sustainable, scalable alternatives to market." The Breakthrough Energy Fellows Program, which supports early-stage innovators in developing technologies capable of reducing greenhouse gas emissions at scale, has selected Terra Oleo as a participant for 2025. This prestigious backing will facilitate the company's transition from lab to pilot while advancing customer formulation testing and validation.

Dutch food-tech company Revyve has raised nearly €24 million in Series B financing to accelerate the rollout of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories. The Series B funding round, which brings the company’s total funding to more than €40 million, was co-led by ABN AMRO Sustainable Impact Fund and Invest-NL, with additional backing from Brabantse Ontwikkelings Maatschappij (BOM), Lallemand Bio-Ingredients’ Swiss affiliate Danstar Ferment, Grey Silo Ventures (the CVC of Cereal Docks Group), Oost NL and Royal Cosun. Revyve produces yeast proteins that replicate the performance of eggs in applications such as bakery, sauces, meat alternatives and plant-based dairy. The ingredients are marketed as natural, sustainable and cost-competitive, helping food manufacturers respond to challenges including volatile egg prices, consumer scrutiny of ultra-processed foods and industry-wide pressure to reduce carbon footprints. Cedric Verstraeten, CEO of Revyve, said: “Food manufacturers are cutting back on eggs to offset increasing prices and reach sustainability targets, but replicating their unique functionality is crucial to maintaining the texture and mouthfeel consumers are used to". "This is exactly where our Yeast Proteins come in, providing an affordable and clean label solution for egg replacement or egg reduction. This funding round marks a tipping point for us: allowing us to modularly scale production and branch out to more food categories and serve our sustainable solutions to larger customers worldwide.” The company commissioned its first commercial-scale facility in Dinteloord, the Netherlands, in 2024 . The site, which is already operating at capacity for several customers, has demonstrated Revyve’s ability to produce industrial volumes. The new investment will enable the company to expand output to more than 1,600 tons per year. Hanna Zwietering, senior investment manager at ABN AMRO, commented: “We are excited to partner with Revyve as they pioneer pressing sustainable alternatives to traditional egg ingredients. Its solution addresses a critical need in the food transition: scalable ingredients with a low environmental footprint and compelling economics for food manufacturers." "We believe this combination of commercial viability and measurable sustainable benefits makes Revyve uniquely positioned to grow into a global leader. We look forward to supporting their journey." Lisette Kersting-van der Boog, senior investment manager of Invest-NL, added: “With their functional egg-replacement ingredients, Revyve can play a major role in accelerating the global protein transition and fostering circular solutions that reduce pressure on land, water and animals. We are proud to invest in this Dutch company, which strengthens the country’s innovative power with a pioneering technology that has the potential to transform food production worldwide.” Revyve is currently supplying customers across Europe, North America, Mexico and Australia. The company will showcase new applications and partnerships later this year at Anuga in Cologne and Food Ingredients Europe in Paris.

Krones, a global provider of process, filling and packaging technology, has announced significant expansions to its portfolio with the acquisition of a 60% stake in GHS Separationstechnik and the full takeover of Can Systems Worldwide (CSW) based in the Netherlands. These moves aim to enhance Krones' capabilities in both process technology and can handling systems, positioning the company for continued growth in the competitive food and beverage sector. The acquisition of GHS Separationstechnik, headquartered in Landshut, Germany, marks a pivotal enhancement to Krones' process technology offerings. By securing 60% of GHS's shares, Krones gains access to advanced decanter centrifuges, which are critical for solid-liquid separation processes. These systems are essential in various applications, including the processing of vegetable oils, juices, alternative food products, and PET recycling. GHS, which employs approximately 25 staff members, reported revenues of around €10 million in 2024, underscoring its significant role in the market. In a complementary move, Krones has fully acquired CSW, a manufacturer specialising in machinery for handling can ends. Based in Deventer, CSW serves a diverse clientele in the beer, beverage and food industries, boasting approximately 35 employees and generating revenues of €20 million in 2024. This acquisition allows Krones to strengthen its expertise in can handling, particularly in the automatic feeding, unwinding, and unpacking of lid rolls. CSW will maintain its operational independence, ensuring continuity in service and product quality for its international customers. These acquisitions are part of Krones' broader strategy to enhance its technological capabilities and market reach. With over 20,000 employees and sales reaching €5.3 billion in 2024, Krones is well-positioned to leverage these new assets to meet the evolving needs of the food and beverage industry. The integration of GHS and CSW into Krones' operations is expected to drive innovation and improve efficiency across its product lines.