NEW TECH FOODS

US-based start-up Friends & Family Pet Food Company has received regulatory approval to sell its cultivated chicken-based pet food in Singapore, a first for Asia. The approval, granted by Singapore’s Animal and Veterinary Service (AVS), allows the company to commercialise eight initial products, including treats and supplements formulated with human-grade cultivated chicken cells. Sourced from a heritage Asian chicken breed, the cultivated cells will comprise up to 70% of the product – significantly higher than previously approved cultivated pet food offerings, marking a notable milestone for the category. “This is not only a huge milestone for our start-up, but pet food in general,” the company posted in a statement on Linkedin. “Consumers have long had to choose between the same products, made the same way, with the same ingredients. We're offering something not just new, but we strongly believe better!” Maurice Yeo, COO at Friends & Family, added: “This is a big step for the cultivated meat industry, and for Singapore – which soon will be the only place in the world where you can buy your cat or dog a cultivated treat”. The company plans to bring production to Singapore later this year, with retail rollout to follow shortly after. The initial line will feature freeze-dried treats enriched with prebiotics and oligosaccharides, targeting both pet nutrition and digestibility. “Part of the Friends & Family mission is not simply to replace the protein in the pet food supply chain, but to improve the underlying protein cats and dogs eat,” says Joshua Errett, CEO and founder of Friends & Family Pet Food Company. He continued: “That’s only possible with cultivated meat. We can optimise cultivated meat to have higher levels of nutrients, like taurine and improve digestibility and nutrient absorption. And ultimately, we believe we can make much better meat for our cats and dogs.” Founded in 2024 by Sarah Dodd, Jonny Cruz and Errett – who previously co-founded BioCraft Pet Nutrition and plant-based dog treat brand Noochies – Friends & Family positions itself as a “nutrition-first” company aiming to elevate pet food standards through cellular agriculture. The approval process in Singapore is different for pet food than for novel foods for human consumption, which is subject to approval by the Singapore Food Agency. The news of Friends & Family's cultured pet food approval comes just days after two other cultivated meat companies received regulatory approval. Mission Barns announced last week that it has the greenlight to sell cultured pork fat s , while Believer Meat’s cultivated chicken products received FDA approval in the US. Image: © Friends & Family Pet Food Company

New global data compiled by the Good Food Institute (GFI) highlights China’s deepening commitment to scaling cultivated meat, positioning the country as a potential global leader in the sector. A wave of policy announcements and patent activity indicates that cultivated meat is no longer viewed as experimental, but rather as a key component of national food security and long-term infrastructure. According to research from GFI, among the top 20 global applicants for cultivated meat patents, eight are based in China, compared to just three from the US. Notably, Chinese universities and public research institutions have filed more cultivated meat-related patents than their counterparts in the US and Europe combined, underscoring a highly coordinated, state-supported approach to protein innovation. The Asia-Pacific region now accounts for more cultivated meat patents than North America and Europe combined, with China leading the pack at 160 total patent filings. The single largest contributor is Joes Future Food, a cultivated pork producer responsible for 25 of those applications. This robust IP activity coincides with significant regulatory and strategic developments. China recently joined Singapore, South Korea and Saudi Arabia in a new UN Working Group focused on establishing global guidelines for cultivated meat production - further signalling China's ambitions to shape international norms. Domestically, China released a landmark joint two-year action plan earlier this year via the Beijing Municipal Commission of Development and Reform. The plan designates the Pinggu district as a national hub for alternative proteins, including cultivated meat, a first-of-its-kind policy milestone for the country. Beijing is also home to China’s first Alternative Protein Innovation Centre, dedicated to R&D in cultivated and fermentation-derived proteins. Importantly, the GFI report also notes that the majority of cultivated meat patent families in China are publicly owned, in contrast to the predominantly private ownership structure in the US. This public-sector dominance reflects Beijing’s broader goal of developing a national ecosystem of protein diversification, tightly aligned with its food sovereignty agenda. The release of the report follows China's annual Two Sessions summit, during which high-level policymakers identified intellectual property protections for microbial and alternative proteins as a strategic priority, further cementing cultivated meat’s role in the country’s long-term planning.

The European Investment Bank (EIB) has signed a €20 million venture debt agreement with Dutch biotech company Solynta to support the development of disease-resistant, climate-resilient potato varieties. The funding, backed by the European Commission’s InvestEU programme, will help Solynta scale up its research into using true potato seeds (TPS) as an alternative to traditional tubers. True potato seeds are lighter, easier to transport and store, and less prone to spoilage, making them more viable for farmers in regions with limited infrastructure. Solynta’s hybrid breeding approach – non-GMO – has produced potato varieties that need fewer chemical inputs and can better withstand diseases like late blight and shifting climate conditions. EIB's vice president, Gelsomina Vigliotti, said: “Climate action and adaptation are at the heart of our financing, as is the successful scaling up of innovative European companies so that they grow and thrive. The Solynta operation is a win-win in that sense. Potatoes are a food staple around the world, making sure that they can grow in increasingly difficult climates and with higher chances of a good yield is extremely important.” Solynta's CEO, Peter Poortinga, commented: “With this significant contribution from the EIB, we are well positioned to meet growing demand for new, robust potato varieties. Potato growers around the world need access to disease-free starting material with strong resistance against diseases like late blight. With our new potato varieties, propagated via true seeds instead of the traditional tubers, we bring new varieties to the market that require fewer chemicals for crop protection and help improve global food security, particularly for local communities." Klasja van de Ridder, head of the representation of the European Commission in the Netherlands, added: “Food security is a key element of the new Vision on Agriculture and Food of the European Commission. The loss of yield due to climate change is a threat to the EU and the rest of world. Development of more resilient potato seeds will strengthen global food security. The commission supports this initiative under InvestEU, as it contributes to the EU‘s priority for long-term competitiveness and sustainability of the farming sector and welcomes the cooperation with Solynta and the EIB.”

Beyond Meat has launched its new Beyond Steak Filet, made from mycelium, faba protein and avocado oil, through a number of foodservice partnerships in the US. Responding to rising demand for meat alternatives made with more 'natural' and nutritious formulations, the alt-meat giant crafted the Beyond Steak Filet to a recipe that is ‘rooted in plants,' focusing on wholesome plant ingredients. According to Beyond, the product sears just like a traditional steak and delivers a ‘tender and juicy’ bite. The plant-based whole cuts provide 28g of protein per serving, with just 1g of saturated fat and zero cholesterol. The steak ‘bleeds’ with plant-based juices, and is designed to deliver the fullness and depth of flavour that consumers would expect from a premium steak. The product has been added to the menu of US steakhouse chain BOA Steakhouse, featured in a signature ‘steak frites’ dish in collaboration with BOA’s chef Brendan Collins. It has also been made available at vegetarian bar and restaurant Ladybird in New York City, incorporated into a bao buns small plates dish; and Veggie Grill by Next Level locations, offered as an entrée featuring the whole cut steak with customers’ choice of sauce and sides as part of its All American Vegan menu. L-R: Beyond Meat's steak fillet at Veggie Grill by Next Level; Ladybird's bao buns dish Top image: BOA Steakhouse's new plant-based steak frites offering

Researchers at the University of Arkansas' Departments of Food Science and Biological and Agricultural Engineering have developed a more robust and reliable 3D-printable bio-ink using sorghum proteins, unlocking new potential for innovation in both food and pharmaceutical applications. Sorghum, already favoured by bakers and plant-based food producers for being gluten-free, drought-resistant and naturally hydrophobic, is now demonstrating utility beyond traditional uses. The newly engineered bio-ink formulation incorporates 25% sorghum protein, extruded at 20 millimeters per second through a 0.64-millimeter nozzle, yielding a novel printable gel suitable for precision manufacturing. Thanks to sorghum’s inherent hydrophobic properties, the resulting gel offers improved cohesion and print fidelity, traits essential for structurally sound 3D-printed materials. The material shows promise not only in food printing but also as a bio-ink capable of encapsulating pharmaceuticals or delivering hydrophobic nutrients and compounds. Ali Ubeyitogullari, assistant professor of food engineering at the university, explained: “Most 3D food printing research has focused on hydrophilic proteins. There has been a clear need for bio-inks based on hydrophobic proteins from sustainable, cost-effective sources. Sorghum meets that need, and this application has not been demonstrated before.” In initial trials, the team successfully produced 3D-printed cookies using the sorghum-based ink. The next phase of research will focus on optimising the material for broader applications in novel food and pharmaceutical production systems. The study was supported by the United Sorghum Checkoff Program, with additional funding for early trials provided by the Arkansas Corn and Grain Sorghum Board. Ubeyitogullari added: “Due to their unique structure, these gels can be used in the food and pharmaceutical industries as a bio-ink to encapsulate medicine or serve as a carrier for hydrophobic compounds and nutrients.” As the intersection of material science, food tech and pharmaceuticals continues to expand, innovations like this sorghum-derived bio-ink point to a scalable and sustainable path forward for 3D bioprinting technologies.

The European Investment Bank (EIB), in partnership with Rabobank and its leasing arm DLL, has announced a new €1 billion funding initiative aimed at boosting sustainability and agtech innovation among small and mid-sized enterprises (SMEs) across the EU. The EIB is providing two loans of €250 million: one to Rabobank and one to its leasing subsidiary DLL. Both institutions will match the loans with their own funds, bringing the total available financing to €1 billion. The funding will support climate-focused projects, with a strong focus on sustainable agriculture, the bioeconomy and energy transition technologies. Rabobank’s share will finance Dutch SMEs and mid-caps, with at least 40% earmarked for climate-relevant projects and another 40% for bioeconomy sectors, including agriculture. DLL’s facility targets businesses in France, Germany, Italy, Spain, Belgium, Sweden, Poland, Ireland and the Netherlands, with a focus on accessible leasing solutions for sustainable equipment and technologies. The initiative is designed to accelerate the adoption of climate-smart practices and technologies in Europe’s agricultural and food sectors, which are under increasing pressure to reduce emissions and improve resource efficiency. EIB's director general, Jean-Christophe Laloux, stated: “It is important to understand that climate financing is a key driver of economic growth. We have to look at the bigger picture, which is that climate change is disrupting business and economic behaviours. We have a long track-record with Rabobank and DLL in terms of climate relevant financing, and hope that this facility can convince other financiers to make available more support for entrepreneurs developing more sustainable projects.” Lara Yocarini, member of the managing board at Rabobank, and CEO and chair of the executive board of DLL, added: “As a transition partner for a better world, DLL believes that sustainability is fundamental to long-term business success. The attractive funding from the European Investment Bank will enhance our ability to provide more accessible, affordable and tailored leasing solutions, ultimately reducing barriers for our partners and customers to invest in more sustainable equipment and technology.” The EIB has invested more than €27 billion in Dutch projects over the last decade. This latest initiative aligns with broader EU objectives to support the green transition and strengthen sustainability in key economic sectors.

Alternative protein start-up Mottainai Food Tech has officially opened a pilot-scale manufacturing facility and R&D lab in Singapore — the first in Southeast Asia dedicated to solid-state fermentation of upcycled, plant-based proteins. The facility, located in Jalan Besut in Jurong, was officially opened by the senior minister of state, Janil Puthucheary, and represents a major milestone in the region’s push toward circular food solutions. At full capacity, the site is designed to upcycle approximately 100 tonnes of food manufacturing by-products annually, such as okara, a soy-based pulp commonly discarded after tofu and soymilk production. This pilot-scale operation alone has the potential to address around 1% of Singapore’s okara waste, highlighting how small-scale innovation can drive measurable environmental and economic impact. “This facility exemplifies how science and sustainability can converge to reshape the future of food”, said Monttainai Food Tech via a post on Linkedin. “By transforming what would otherwise be waste into high-value, nutritious ingredients, we are building a new model for food production that is both responsible and resilient.” To commemorate the launch, guests were treated to a menu curated by culinary partner The Plattering Co., featuring dishes crafted with Jiro Meat, Monttainai’s signature fermented plant-based protein. Jiro Meat is created using okara by-products fed to micro-organisms during solid state fermentation, transforming a waste product into something that is high in fibre, low in saturated fat and with the taste of other plant-based meat alternatives. Speaking at the event, Puthucheary said: “This facility is a great example of food waste valorisation and truly embodies the Japanese philosophy of 'Mottainai,' or 'wasting not,' by turning what some view as waste into valuable food resources”. In 2024, Singapore recycled around 138,000 tonnes, or 18%, of its total food waste, much of which would otherwise be incinerated or landfilled. Initiatives like Mottainai’s are vital to accelerating that momentum, advancing national sustainability goals while unlocking new pathways for food innovation. “I am heartened to see entrepreneurs like Mottainai develop new ways to close the food waste resource loop,” Puthucheary added. As Singapore continues to position itself as a leader in agrifood technology and circular economy solutions, Mottainai’s launch underscores the role of start-ups in shaping the future of sustainable food production in Asia and beyond. Top image: © Mottainai Food Tech via Linkedin

Edible Garden has announced the launch of Edible Garden-Prairie Hills, a new 6.2-acre facility in Webster City, Iowa. The site was secured through the company’s recent purchase of select assets from NaturalShrimp Farms. The facility includes aquaculture infrastructure, laboratories and climate-controlled growing environments. Edible Garden plans to use the site to increase herb production, advance clean-label nutraceutical development and conduct aquaculture research using patented water treatment technologies acquired in the deal. In addition to research and production, the site will function as a warehousing and distribution hub to improve logistics throughout the Midwest. The expansion supports Edible Garden’s broader strategy to improve sustainability and operational efficiency, in line with its existing work with the EPA, FDA, NJIT and the Brisea Group. Jim Kras, CEO of Edible Garden, said: “The launch of Edible Garden-Prairie Hills marks a pivotal step in our mission to reshape sustainable food production. This expansion strengthens our vertically integrated model and provides a high-tech platform to expand our herb and nutraceutical lines, pilot next-generation aquaculture technologies, and reinforce our commitment to Zero-Waste Inspired farming." "Importantly, it positions us to better serve our network of over 5,000 retail locations across the US with greater efficiency, while driving forward innovation in a cost-effective, environmentally responsible manner.”

Cultivated meat producer Believer Meats has received a green light from the US FDA, confirming the safety of its cell-based chicken and paving the way for future market entry in the US. The FDA has issued a “No Questions” letter (NQL), indicating it has no further concerns regarding the company’s safety conclusion for its cultivated meat product. While the formal letter is not yet available on the agency’s website, the news was confirmed by Believer Meats CEO Gustavo Burger in a LinkedIn post . Burger described the regulatory milestone as a “transformative moment” for the company and the wider cultivated meat sector. He also announced the completion of Believer Meats’ large-scale production facility in Wilson, North Carolina – touted as the first and only site of its kind currently in operation worldwide. This is more than just progress – it’s a defining moment, a bold leap forward in our vision to lead food innovation that cares for the planet," Burger said. "As we move forward, our focus remains on execution – advancing cultivated meat from promise to product, and contributing to a more resilient, sustainable food system." Founded with a mission to revolutionise the way meat is produced, Believer Meats is among a growing number of food-tech companies seeking regulatory approval for lab-grown alternatives to conventional animal protein. The FDA’s NQL is a key step in the regulatory process in the US, typically followed by USDA inspections and labeling approval before commercial sale is permitted. Top image © Believer Meats

Israeli biotech start-up Novella Innovative Technology has partnered with Australian ingredient developer Metaphor Foods to bring next-generation natural food preservation solutions to market. The collaboration will integrate Novella’s proprietary AuraCell technology – which grows bioactive compounds directly from plant cells – into Metaphor’s Hela Natvance range of natural food-protection systems. The partnership aims to provide manufacturers with antioxidant and antimicrobial ingredients that are clean-label, cost-effective and waste-free. Initial applications will target meat and poultry, with further potential across seafood, dairy, baked goods, alternative proteins and pet food. Geoff Gordon, CEO of Metaphor Foods, said: “This is a long-term strategic commitment in a market with high demand for natural solutions. We’re integrating Novella’s solution into our natural food-protection systems to bring it to market quickly, responsibly and effectively. While the initial focus is on meat and poultry preservation, the strategic potential of this partnership extends across dozens of revenue-generating categories, including seafood, dairy, baked goods, alternative protein products and pet food.” Novella’s technology is said to reduce resource use by 99% compared to traditional cultivation and offers batch-to-batch consistency. The platform addresses key industry challenges such as off-flavours, limited efficacy and supply chain instability common with traditional natural preservatives like tocopherols and rosemary extract. Lab trials conducted at Hela-Schwarz’s facilities showed Novella’s ingredients extended shelf life by 30%, while reducing costs and maintaining performance equal to or better than existing natural antioxidants. The companies have signed a seven-year supply agreement valued at $10 million, focused initially on the meat industry, but with broader implications for the APAC food sector. Itay Dana, co-founder of Novella, added: “We’re not just offering an ingredient – we’re reshaping the very definition of natural preservation for food products. This partnership energises the mutual vision to deliver cleaner, cost-parity solutions to the food and nutraceutical industries. Our technology platform and the diverse range of products currently in development address some of the most pressing challenges the food manufacturing industries face today.” Dana continued: “We are in the final stages of scaling up production and validating batch-to-batch consistency. These activities are part of our execution plan to guarantee full readiness for the commercial launch of our product by beginning of 2026.”

Researchers in Japan have developed a needle-type multi-enzyme biosensor that can monitor sucrose levels in living plants in real time. Developed by a team from Waseda University and collaborating institutions, the sensor tracks sucrose – a key product of photosynthesis and a vital energy source and signaling molecule in plants – without the need for destructive sampling. The technology enables continuous, in vivo monitoring of sugar transport under natural and controlled conditions. Led by professor Takeo Miyake of Waseda University, the team designed a multi-enzyme biosensor that can be inserted into plant tissues with minimal damage. It breaks down sucrose into glucose and detects it electrochemically. The device demonstrated high sensitivity, a 100 µM detection limit, a response time of 90 seconds and stable operation over 72 hours. In trials, the sensor revealed daily sugar transport cycles in strawberry guava, with sucrose levels peaking at night, likely reflecting internal redistribution of sugars produced during the day. In Japanese cedar, researchers found that sucrose was absorbed through stomata – microscopic pores on leaves – only when exposed to light. This indicates that, under certain conditions, plants can take up sugars directly through their leaves, a previously unconfirmed mechanism. To verify that water carrying sucrose entered via stomata, the team used oxygen-18-labeled water and detected elevated isotope levels in light-exposed leaves. Sucrose began appearing in the stem around 45 minutes later, aligning with known transport speeds in the plant's vascular system. The current version of the sensor is best suited for short-term lab use, but future versions may offer wireless data transmission and less invasive designs for long-term field studies. The researchers plan to expand its use to monitor sugar dynamics in other plant parts such as roots and seeds, potentially improving crop management and stress detection. “We designed the sensor specifically to capture sucrose uptake through stomata, which is a largely unexplored pathway,” said Miyake. “The performance metrics were important, but what excites us most is the new biology it helped uncover.” “This is the first time we’ve been able to directly track soluble sugar uptake through stomata in real-time. It challenges long-standing assumptions about how plants acquire water and nutrients.”

Austrian food-tech start-up Revo Foods has expanded its portfolio with the launch of Minced Fungi Protein, made from fermented mycoprotein and containing just four natural ingredients. With demand for protein-packed food and beverage products higher than ever – ‘high-protein’ claims are now seen across everything from yogurts to frozen meals and baked goods – Revo is aiming to provide a new, nutrient-dense and clean label offering that can align with consumers’ health goals. Minced Fungi Protein is crafted with mycoprotein derived from the fungus strain Fusarium venenatum. This strain, also used by industry giant Quorn, stood out to Revo due to its complete nutritional profile and rapid, efficient growth. The mince also contains rapeseed protein, canola oil and a blend of sea salt and herbs. Each 160g pack contains nearly 25g of protein, with 137 kcal per 100g. Additionally, it contains only 0.7g carbs and 1.3g saturated fat per 100g. It outperforms many traditional protein sources including beef, tofu, lentils and eggs, in terms of protein per calorie, while offering reduced fat content.   Filling the protein gap Robin Simsa, CEO of Revo Foods, said: “We wanted to create an easy-to-use protein for a new generation of fitness-oriented consumers”. “Fungi Protein opens up a third category of proteins: bioavailable, a complete amino acid profile, and without the need for processing. Plus, it tastes awesome and can be basically added to any meal as an additional protein input. We see this as the future of sport nutrition.” Functional products that are minimally processed and made with natural ingredients are becoming the priority for many consumers, with a focus on quality, sustainability and nutrition. While animal products can offer a good protein source, the start-up pointed out that these are ‘not ideal’ for a large sub-segment of consumers – particularly red meat, due to its links to cholesterol and saturated fats. Meanwhile, many plant-based options such as tofu, soy granulate or pea protein often lack a complete amino acid profile, bioavailability or require heavy processing. Minced Fungi Protein aims to address this challenge, delivering a plant-based option with ‘clean nutrition, excellent bioavalability and everyday usability’.   Revo’s next wave Revo Foods previously focused on seafood alternatives before branching out into the functional foods space earlier this year with the debut of The Prime Cut – its first product to move away from mimicking. The product sits alongside functional products like protein snacks rather than plant-based meat alternatives, targeting health-conscious consumers who want to ‘eat smarter and feel better’ rather than directly appealing to either vegans or meat eaters. This latest launch follows in The Prime Cut’s footsteps, designed not just as a replacement for meat – but as an entirely unique, versatile, clean and functional protein base, the company said, tailored for consumers with active lifestyles. It provides a mild umami flavour and light, crumbly texture, suitable for use in a wide range of dishes including tacos, protein bowls, curries and bolognese. It absorbs sauces and spices well and cooks within minutes in a pan, oven or air fryer. The product is now available via Revo’s online shop as well as Billa online, Billa Pflanzilla in Austria, and Kokku in Germany.