NEW TECH FOODS

Mission Barns has held its first sale of cultivated pork during a dinner at Italian restaurant Fiorella in San Francisco, California. The event is part of a three-night pop-up series introducing its cultivated fat ingredient, Mission Fat, to local diners. The menu featured Italian meatballs and applewood-smoked bacon prepared with the ingredient. Cecilia Chang, CEO of Mission Barns, said: “The excitement around this pop-up series not only gives us valuable feedback from the consumers who will ultimately enjoy our products but also serves as a proof point that’s getting our B2B partners excited to test Mission Fat and see our technology’s readiness for themselves". Fiorella’s owner and Chef Brandon Gillis says the partnership was a natural fit. “At Fiorella, we’re always looking for ways to bring our guests something new, but it has to taste incredible and meet our standards for quality". "When I first tried Mission Barns’ cultivated pork fat ingredient, I was blown away. It had that same rich, savoury depth you get from traditional pork, but with a much smaller footprint. Working with them on this launch lets us create dishes that are both familiar and groundbreaking.” The next two dinners are scheduled later in September. Mission Barns said it will continue to pursue licensing and co-development agreements with food brands and manufacturers. Chang added: “We fully acknowledge that scalability remains one of the biggest challenges in cultivated meat. We’re addressing it head-on – one bioreactor, one partnership and one strategic move at a time. This is just the beginning.”

Aleph Farms has signed a memorandum of understanding (MoU) with The Cultured Hub – a joint venture between Migros Industrie, Givaudan and Bühler Group – to set up its first European production facility in Kemptthal, Canton Zurich. The agreement marks a step towards bringing Aleph Farms’ cultivated beef products, branded as Aleph Cuts, to European markets. The company said the move reflects a capital-efficient and locally integrated approach while aligning with Switzerland’s food innovation ecosystem. Aleph Farms CEO Didier Toubia said: "This partnership allows us to execute our global strategy in the best possible way, one that is both capital efficient and deeply embedded in the local market". Aleph Farms has been working with Migros Industrie since 2019 and will now collaborate with The Cultured Hub to strengthen Zurich’s position as a centre for food innovation. The company said the move will help accelerate the commercialization of cultivated beef across Europe and contribute to building decentralized and resilient meat supply chains.

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. The fungi-derived mince, made from fermented non-GMO koji mycelium, is being served in burgers, meatballs and lasagna at the Berlin venue this week. The trial will collect direct consumer and media feedback ahead of wider rollout, with a press-only tasting set for 17 September. Nosh.bio says the mince retains the flavour and mouthfeel of beef while being cheaper to produce, 30% lower in cholesterol, higher in dietary fibre and protein, and delivering improved juiciness. An independent life cycle analysis found it uses 99% less land and water than beef protein and generates 90% fewer CO2 emissions. Hybrid formats, combining animal and alternative proteins, are gaining traction as European retailers target a 50:50 plant-animal protein ratio by 2030. Nosh.bio’s ingredient is designed for flexible use across meat, seafood, dairy, bakery and confectionery products. The company produces the protein by fermenting agricultural side-streams in existing facilities, including a converted brewery in Dresden, to enable rapid scaling at competitive costs. Nosh.bio’s CEO and co-founder, Tim Fronzek, commented: “We are pleased to collaborate with Speisemanufaktur Adlershof on the first public launch of our Hybrid Mince. This event gives us the opportunity to demonstrate how our ingredient performs in staple dishes and to gather valuable feedback from press and end consumers." "Insights from this showcase complement our broader work with food manufacturers and industry partners as we scale sustainable protein solutions – giving meat eaters the taste and texture they expect, while helping reduce reliance on animal protein.”

KPM Analytics has launched an Original Equipment Manufacturer (OEM) business division to integrate its vision inspection and foreign material detection technologies, including AI applications, directly into food processing equipment. The division covers KPM’s EyePro System, Sightline Process Control and Smart Vision Works brands, with a combined 50 years in vision inspection and 17 years in AI model development for food applications. It will work directly with equipment manufacturers in sectors such as baking, meat and poultry, confectionery and root crops. KPM’s systems can detect surface and structural defects, monitor product uniformity and meet customer specifications. KPM's managing director for vision inspection systems, Andrea Bertuolo, said: "We have become a reference for the industry on vision inspection technology for food production thanks to our longevity and experience in the industry. By embedding our inspection systems into OEM equipment, we are helping manufacturers deliver tools that add real value for processors on day one." KPM's CEO, Brian Mitchell, added: "As food manufacturers face mounting demands for quality assurance, operational efficiency, food safety and transparency, our new OEM business division aims to make our vision-based inspection technologies more accessible than ever." "Our OEM division gives equipment manufacturers and integrators a direct pathway to incorporate KPM's vision inspection expertise into their designs."

Icelandic biotech company ORF Genetics has raised €5 million to expand production of its MESOkine growth-factor portfolio for the cultivated meat sector. The funding will support a fourteenfold increase in MESOkine output by 2027, with a target of scaling production by a factor of 10,000 by 2032. Designed for cultivated meat producers, MESOkine provides high-quality growth factors to support the industry’s transition from research and development to commercial-scale production, as regulatory approvals increase and new markets open. ORF Genetics produces these proteins using bioengineered barley, a method it says is sustainable, safe and cost-efficient, backed by 17 years of growth-factor manufacturing experience. The company plans to extend the round to €7 million by mid-October. The company is continuing to seek additional investment to reach its target. Top image: © ORF Genetics

Finnish biotech company Enifer has obtained self-affirmed GRAS (Generally Recognized as Safe) status in the US for its mycoprotein ingredient Pekilo, following an independent expert panel review. The step paves the way for partnerships with US food manufacturers, with FDA-reviewed GRAS status still to be pursued. According to the company, Pekilo differs from most mycoproteins by being supplied in dry, powdered form, making it shelf-stable, easier to transport and simpler to integrate into production lines. It is targeted at plant-based alternatives, sports nutrition and healthy snacks as a lower-impact alternative to soy. “Plant-based foods won’t win over consumers unless they’re genuinely better than what came before,” said Simo Ellilä, CEO and co-founder of Enifer. “Pekilo makes that possible – it brings a neutral colour and taste, a natural combination of protein and fiber and strong water-holding capacity. These properties complement soy and pea proteins, giving food makers new flexibility to develop plant-based products that deliver better texture, nutrition and overall consumer appeal.” Founded in 2020, Enifer uses fermentation technology first developed in Finland in the 1970s to convert food and agricultural byproducts into protein with lower land use and emissions than animal or soy-based sources. The US entry follows Enifer’s €36 million raise in 2024 to build a commercial-scale mycoprotein facility in Finland, due to start production in 2026 with a 3,000-tonne annual capacity. The plant will initially supply the pet food sector, with food-ingredient production to follow. Elisa Arte, head of food research and development at Enifer, added: “Achieving self-affirmed GRAS status marks a major milestone in the commercialisation of our Pekilo mycoprotein and its entry into the US market. We’re excited to start collaborating with food manufacturers in the US, introducing to the market our ingredient that delivers high levels of digestible protein and dietary fiber, enabling innovation across a broad spectrum of food applications." Enifer will present Pekilo at SupplySide West in Las Vegas this October as it begins US market outreach.

Perfat Technologies, a Finnish deep-tech startup, has secured €2.5 million in Series A financing to advance its innovative fat alternatives, addressing critical health and sustainability issues related to saturated and tropical fats. The funding round was co-led by Newtree Impact and Beyond Impact, with support from Nordic Science Investments, the University of Helsinki and Big Idea Ventures. Perfat’s proprietary technology transforms liquid vegetable oils into solid, functional fats, offering food manufacturers a healthier replacement for traditional fats like butter, palm oil and coconut oil. This breakthrough product has 80% less fat, up to 30% fewer calories and added fibre, making it an appealing option for companies seeking clean label formulations without sacrificing taste or texture. CEO Jyrki Lee-Korhonen highlighted the importance of this innovation: “Substituting traditional solid fats is not just about innovation; it’s about caring for people’s health and helping manufacturers adopt sustainable solutions”. With fats comprising 20-35% of the average diet, the demand for healthier alternatives is rising. Perfat’s fiber-reinforced gelled vegetable oil represents a significant advancement in the food industry, enabling manufacturers to create healthier products while maintaining functionality. Investors are optimistic about Perfat's potential. Benoît de Bruyn of Newtree Impact noted: “Palm oil remains one of the most pressing challenges for both human health and sustainability. Perfat stands out with a functional fat that is healthier and adaptable to customer needs.” As the market for sustainable food ingredients is projected to reach $129 billion by 2025, Perfat is well-positioned to help redefine the role of fats in our diets, aligning consumer health with environmental sustainability.

Tetra Pak and Danish biotech company Swan Neck Bio have joined forces to tackle one of the biggest challenges in producing fermentation-based foods at scale – preparing the seed culture. The partnership will bring Swan Neck Bio’s Dirinoc technology into Tetra Pak’s services for biomass and precision fermentation producers. Dirinoc is a concentrated, quality-approved starter culture that can be stored and added directly to production tanks. This removes the need for producers to grow their own seed cultures on site, a process that often causes contamination and uneven yields. By taking out this step, the companies say producers can cut waste, reduce equipment costs and speed up their path to market. The solution will be available alongside Tetra Pak’s other seed train and pilot-scale services at its New Food Technology Development Centre in Karlshamn, Sweden. Dirinoc also allows companies to run trials without the high upfront costs of a full production line, making it easier to test and refine processes before committing to large-scale investment. Rafael Barros, director of New Food at Tetra Pak, commented: "Speed, risk management and flexibility are critical for New Food producers. Our collaboration with Swan Neck Bio unlocks new efficiencies in fermentation by removing one of the key barriers to scale: seed preparation. This gives producers more time to focus on process optimisation, product quality and, ultimately, getting to market faster." Troels Prahl, co-founder and CEO at Swan Neck Bio, added: "This collaboration reinforces our commitment to supporting the growth of sustainable food innovation. By combining Swan Neck Bio’s pioneering inoculum capabilities with Tetra Pak’s industrial engineering and food manufacturing expertise, we are helping customers de-risk development, reduce time to market and manufacture at scale with confidence."

The European Academies Science Advisory Council (EASAC) has released a new report calling for urgent EU action to accelerate the shift towards sustainable meat alternatives. The publication comes as the European Commission prepares its Protein Strategy, aimed at supporting food security and climate goals. The report assesses a range of protein sources – from plant-based and insect-derived products to microbial fermentation and cultivated meat – and offers a science-based framework for aligning innovation with environmental, health and consumer priorities. Professor Bert Rima, chair of the working group behind the report, said: “The EU needs to act now if it wants to stay ahead of the protein transition, ensure food security and meet its climate and biodiversity goals. It should create policies that support innovation in meat alternatives while ensuring food safety and consumer protection." “Europe’s future generations are likely to grow up with less meat on their plates – and that may be both necessary and beneficial. The report offers guidance to encourage people to eat less meat and to enable better choices.” Environmental and health considerations EASAC’s analysis finds that many alternatives have a smaller environmental footprint than conventional meat. Insects and microbial fermentation were highlighted as efficient protein sources when produced with sustainable feedstocks, while cultivated meat could deliver climate benefits if powered by renewable energy. On nutrition, the report warns that not all alternatives are equally healthy. While some can support balanced diets, certain processed plant-based products may contain excess salt and saturated fat. Data on the long-term impacts of newer products such as cultivated meat remains limited. Consumer trust and acceptance Factors such as taste, affordability, perceived naturalness and clear labelling were identified as key to building consumer confidence. Younger, urban consumers were found to be most open to alternatives, particularly for environmental and animal welfare reasons. Hanna Tuomisto, professor of sustainable food systems and co-author, warned: “Consumer trust can break easily – especially if products are overhyped or misleadingly labelled. We need full transparency, not just on the ingredients, but also on environmental impact and processing.” Innovation and policy gaps Fermentation and cultivated meat technologies show significant potential but face cost and scalability challenges. EASAC says policy clarity and strategic public funding will be essential to ensure safe and sustainable growth in the sector. The report makes six recommendations to EU policymakers: Introduce mandatory labelling on nutrition, processing, and environmental footprint. Establish clear regulatory frameworks for plant-based and microbial proteins. Enhance environmental standards, including life-cycle assessments and renewable energy use. Strengthen public awareness with evidence-based dietary guidance. Create a positive innovation framework through R&D investment and farmer support. Address ethical and cultural considerations, including those around insect farming and animal-cell use. Call for coordinated action EASAC warns that without joined-up social, political and technological approaches, Europe risks losing both environmental gains and public trust. “Europe has the tools and the innovation power to lead globally,” Tuomisto added. “But we need more than just technological solutions. The social and political shaping of the transition to sustainable proteins will determine its success. Without coordinated action, we risk losing both environmental gains and public confidence.”

The Rainforest Alliance has announced the launch of a new regenerative agriculture certification solution, designed to provide farmers and companies with a science-based standard to track their impact on soil health and biodiversity. Announced yesterday (9 September 2025), the solution is launching with an initial focus on coffee. It aims to help coffee farmers build more resilient livelihoods and support the restoration of ecosystems across tropical landscapes. From early 2026, certified regenerative products will bear the solution’s distinct seal. This shows consumers that these products come from farms and companies that are committing to regenerative agriculture practices. Regenerative agriculture aims to reduce farming’s impact on the environment, described by the Alliance as a ‘climate-smart’ and ‘promising’ approach. It can also improve farmers’ livelihoods – recent studies show regenerative practices can improve income by up to 20-30%. The Rainforest Alliance has integrated these principles into its new Regenerative Agriculture Standard, providing a clear pathway for measuring progress and outcomes across five key impact areas: soil health and fertility, climate resilience, biodiversity, water stewardship and livelihoods. By effectively implementing these practices, coffee producers can build more productive and resilient farms while unlocking new market opportunities, the Alliance said in a statement announcing the launch. Independent auditors will periodically visit farms and companies to ensure they are meeting these standards. When they do, they will be awarded certification and permitted to display the regenerative seal on their products. The announcement comes as extreme weather and environmental degradation continue to disrupt crop yields, supply chain stability and commodity markets. These challenges are impacting the livelihoods of millions of coffee farmers, particularly smallholders who produce over 70% of the world’s coffee. Santiago Gowland, CEO of The Rainforest Alliance, said: “Markets need to move beyond a ‘do no harm’ mindset to one that repairs and restores. Now is the time to transition to a new model of agriculture – one where every cup of coffee gives back more than it takes from the land and the people who care for it.” “After years of research and collaboration with farmers and companies, we are proud to introduce a Regenerative Agriculture Certification to help drive this shift.” Sourcing Rainforest Alliance Certified Regenerative coffee can enable brands to make claims based on credible data, strengthen their ESG performance and meet rising consumer demand for more environmentally friendly products. The Regenerative Agriculture Standard is already being implemented across coffee farms in Brazil, Costa Rica, Mexico and Nicaragua. Companies already sourcing from these farms are set to launch their first Rainforest Alliance Certified Regenerative coffee products to market in 2026.

New Zealand-based Leaft Foods has entered a strategic partnership with Lacto Japan Co to bring its Rubisco Protein Isolate to Japan’s food manufacturing sector. The agreement will see Lacto Japan – a long-standing distributor and producer of speciality food ingredients – support the commercialisation of Rubisco in Japan, a market the companies describe as a global hub for food innovation. Rubisco, a protein found in green leaves, is being positioned by Leaft as a high-performance alternative to animal-derived proteins such as whey. The company says its plant-based isolate offers a complete amino acid profile, alongside functional properties that could replace eggs, emulsifiers and gelling agents in a range of food applications. Leaft claims its production system for Rubisco is commercially viable, backed by forward contracts and designed to meet both quality and sustainability requirements. Lacto Japan, which has decades of experience connecting ingredient suppliers from New Zealand and Australia with Japanese manufacturers, will provide market intelligence, supply chain expertise and local relationship management. The two companies are already working with several major Japanese food manufacturers and aim to build a business worth tens of millions of US dollars within five years. John Penno, co-founder of Leaft Foods, said: "It has been tremendously exciting to work with Lacto, a capable and innovative partner, as we've sought to enter the sophisticated Japanese market. Lacto's role as our trusted local collaborator has been invaluable in providing essential market and supply chain intelligence and relationship management that can enable successful market penetration." Takeshi Shimizu, general manager for Oceania at Lacto Japan, commented: "It is not every day that you discover such an exciting new protein. What impressed us most was not only the protein system itself, but the fact that we have been able to work with it in a range of promising applications from the start. The quality, texture and flavour of the foods produced meet the exceptionally high standards that Japanese consumers expect." Top image: © Leaft

Swedish cultivated food start-up Re:meat is set to establish its first pilot 'Re:meatery' at Lund University’s Prepilot Plant after securing €1 million in an oversubscribed funding round earlier this year. The installation, scheduled for completion by the end of 2025, will be hosted at Biotech Heights – an innovation hub located at Kemicentrum in Lund – and marks the hub’s first start-up membership. The site sits alongside the Prepilot Plant, Sweden’s only university-based prepilot facility for food, biotech and chemical engineering. Re:meat has developed a patented food-grade bioreactor designed to cut hardware costs for alternative food production, precision fermentation and cultivated meat. The company says the system meets the high technical standards needed to grow mammalian cells, while also supporting yeast- and bacteria-based processes, enabling scalability at lower costs than pharmaceutical-grade equipment. Emma Nordell, managing director at Biotech Heights, said: “Collaboration is necessary to advance the development of fermentation and apply bioprocess technologies to new industries. Re:meat will be our first start-up to pave the way for collaboration between academia, start-ups and industry players within biosolutions.” Martin Hedström, manager at Lund University Prepilot Plant, commented: “It is really inspiring that Re:meat wants to establish a pilot in our environment, it will open up for exciting new opportunities for innovation, research and education". Marten Schmidt CTO at Re:meat, added: “We identified the need to design equipment that costs a fraction of today to be able to scale and industrialize alternative foods production and all its connected processes. This could enable a food revolution. Inspired by our many years in the brewing industry combined with our R&D team in cell biology we have developed a food grade bioreactor that still meets the high standards and parameters to cultivate sensitive mammalian cells." "This means that our Re:meatery also fits for yeast, and bacteria-based processes, such as precision fermentation. So, the potential really extends beyond cultivated meat. Biotech Heights is a great partner supporting our common goal of bridging academia and commercialisation by providing the perfect combination of available infrastructure and scientific know how.” Validation of the pilot plant with partners and clients is expected to begin in spring 2026.