NEW TECH FOODS

Foodtech company Win-Win, known for creating what it claims is the UK’s first cocoa-free chocolate alternative, has closed a £3 million Series A funding round. The investment, led by Oetker Collection and FoodLabs, brings the company’s total funding to £8 million. The funds will support Win-Win’s UK operations, the development of new product lines, and expansion into key European markets, including Germany, France, Switzerland, Benelux and the Nordics. Win-Win produces cocoa-free chocolate alternatives – including white, milk, vegan and dark varieties – made with ingredients like rice and carob. The company uses a fermentation and chocolate-making process that replicates the texture and taste of conventional chocolate while reducing water usage by up to 80% and cutting CO₂ emissions by 82%. Mark Golder, CEO of Win-Win, said: "We’re delighted to conclude this funding round, which provides us with extra resources to continue on our mission, and deliver a sustainable and affordable alternative to chocolate. We’re grateful that industry specialists such as Oetker recognise the need and opportunity, and have chosen Win-Win for their investment." He continued: “We all love chocolate, but the way it’s currently produced isn’t sustainable. Climate change is leading to reduced yields, causing spiralling prices and supply-chain uncertainty. As consumers, we’re already seeing the impact of this in the form of rising prices and shrinkflation, and the cacao industry continues to be troubled by issues relating to deforestation. The industry is at an inflection point and needs alternative solutions that are stable and more environmentally and socially sustainable." “The team at Win-Win has developed patented breakthrough technology to deliver a cocoa-free alternative to chocolate that doesn’t compromise on appearance, taste or usage. We now have an incredible portfolio of chocolate alternative products, and this investment will help us to give manufacturers, food service providers and other businesses that use chocolate a delicious alternative that is better for both the planet and its people.”

Barry Callebaut has teamed up with the Zurich University of Applied Sciences (ZHAW) to research the potential of cocoa cell culture technology. The initiative aims to explore new ways of producing chocolate while strengthening supply chain resilience. The collaboration will combine Barry’s expertise in chocolate manufacturing with ZHAW’s research led by professors Tilo Hühn and Regine Eibl-Schindler, both recognised for their work in cell culture technologies. Cocoa cell culture, still in early development, could allow for the creation of chocolates with "unique flavour profiles" or "enhanced health benefits" and provide an alternative cocoa source to complement traditional farming. Dries Roekaerts, president customer experience at Barry Callebaut, said: "This partnership reflects our proactive approach to building innovation capabilities that will shape the future of chocolate. We are not replacing cocoa from farms, but rather preparing for a future where we can offer consumers additional choices and ensure long-term supply security." Professor Hühn and Eibl-Schindler, added: "Our research into cocoa cell culture technology opens up exciting possibilities for sustainable innovation in the chocolate industry. With Barry Callebaut’s support, we’re able to accelerate our scientific exploration and bring academic insights closer to real-world applications." The project forms part of Barry Callebaut’s broader strategy to pursue disruptive technologies that enhance sustainability and expand product possibilities.

GEA Group has inaugurated a new $20 million New Food Application and Technology Centre (ATC) in Janesville, Wisconsin, aimed at enhancing the scalability of alternative protein production. This facility represents GEA’s second global Centre of Excellence focused on sustainable food solutions, following the establishment of a similar centre in Hildesheim, Germany, in 2023. The Janesville ATC is strategically designed to bridge the gap between laboratory innovation and large-scale industrial production, addressing the growing demand for alternative proteins as substitutes for traditional animal-based products. The facility features pilot-scale infrastructure equipped with advanced technologies such as precision fermentation, cell cultivation and plant-based processing. According to GEA CEO Stefan Klebert, the centre is essential for transforming innovative concepts into scalable production realities. “The food industry is at a crossroads," he said, during the opening ceremony. "To feed future generations sustainably, we must turn vision into scalable reality.” The facility is expected to support the production of novel foods, including precision-fermented egg whites and cultivated seafood, while also strengthening GEA’s operational footprint in North America. The Janesville centre boasts a comprehensive range of capabilities, including pilot-scale bioreactors that simulate industrial conditions, thermal processing and aseptic filling to ensure food safety. Additionally, advanced lab facilities will enable microbiological and analytical testing, providing a one-stop solution for companies looking to optimise their production processes. The investment is anticipated to create up to eight highly skilled jobs at the ATC, complementing the existing workforce of 74 employees at GEA's nearby separation and flow technologies facility. The construction phase of the centre also supported approximately 500 contractor jobs, contributing to the local economy. Local officials have welcomed the new centre as a pivotal development for Janesville and the broader Midwest region. Jimsi Kuborn, Economic Development Director for the City of Janesville, noted that the facility symbolises the convergence of agricultural heritage and modern innovation, fostering new opportunities for partnerships and workforce development. Yaakov Nahmias, director of the Grass Center for Bioengineering and The Hebrew University of Jerusalem, added:"GEA technology hubs are the crucible where visionary science becomes transformative industry, uniting biological innovation with cutting edge engineering to move towards a more sustainable future". The launch of GEA's ATC comes at a time when the US is leading global investments in alternative proteins, with Wisconsin positioned to play a significant role in this expanding market. Industry experts view the centre as a critical player in advancing food technology and sustainability initiatives.

Solar Foods has signed a letter of intent (LOI) with an international health and performance nutrition brand to commercialise 500–1,650 tonnes of Solein annually between 2026 and 2030. The LOI covers product development in the health and performance category and sets the framework for future binding agreements. The collaboration aims to develop new products and integrate Solein into consumer offerings such as ready-to-mix protein shakes and protein bars. If finalised, the upper commitment of 1,650 tonnes per year would account for about 13% of the planned annual production capacity of Solar Foods’ upcoming Factory 02. Currently in its pre-engineering phase, Factory 02 is scheduled for phased construction, with phase one expected to start operations in 2028 and full completion targeted for 2030. Once operational, the facility will produce 12,800 tonnes per year, nearly 100 times the capacity of Factory 01. A final investment decision for Factory 02 is expected in 2026. Earlier this year, Solar Foods signed two Memorandums of Understanding with customers for a combined 6,000 tonnes of Solein per year . Together with the new LOI, potential agreements would cover 50-60% of Factory 02’s capacity. Rami Jokela, the recently appointed CEO of Solar Foods , said: “These agreements strongly validate Solein’s commercial potential, and should the collaborations lead to binding agreements, they would correspond already to a major share of the production capacity of Factory 02. Customers’ interest towards Solein also plays an important role in preparing for the final investment decision for Factory 02." “Our goal is to develop products that meet consumer demands for nutrition, taste and functionality, while delivering a distinct advantage in sustainability and future supply security."

Voodoo Scientific been awarded a US patent for a novel method that allows distillers to eliminate harshness from spirits, a significant development for the beverage alcohol industry. The patented technology, known as Viriato, uses an enzymatic system designed to target and neutralise specific compounds responsible for unpleasant sensory effects in alcoholic beverages. The innovation addresses a long-standing challenge in spirit production: the harshness that can detract from the overall drinking experience. By removing these harsh compounds, Voodoo Scientific claims to enhance the enjoyment of spirits while revealing more subtle flavour profiles that are often masked. This advancement not only improves the quality of the final product but also allows brands to explore new flavour innovations. Key features of Viriato include: Versatile application:   Viriato is compatible with various distillation processes, requiring no modifications to existing production methods. It can be applied across all types of spirits, including vodka, tequila, rum, brandy, soju and whiskey to name a few. Efficiency: The enzymatic treatment does not extend the manufacturing timeline or alter the ethanol production process, making it a practical solution for distillers aiming to enhance product quality without incurring additional costs. Recognition: Voodoo Scientific's breakthrough has garnered attention from industry leaders, receiving an Innovation of the Year award from the Distilled Spirits Council of the US (DISCUS), highlighting its potential impact on the spirits market. The spirits industry has increasingly focused on quality and consumer experience, leading to heightened interest in innovations that can elevate product offerings. Voodoo Scientific’s patent positions the company as a key player in this evolving landscape, with the potential to transform how spirits are crafted. Joana Montenegro, chief science officer at Voodoo Scientific, emphasised the significance of this technology for the future of spirits production. “The ability for spirits brands to create truly smooth products promises to be a game-changer for the industry,” she said, noting the enthusiasm from brands exploring new product possibilities. Industry stakeholders, including Donald Wilkes, founder and CEO of Blue Pacific Flavors, have expressed optimism about the transformative potential of Voodoo Scientific's technology. The growing recognition of the need for smoother, more refined spirits aligns with consumer preferences for premium products. Voodoo Scientific is currently working to expand its patent protection globally, signalling its commitment to establishing a strong market presence. As the company scales up manufacturing capabilities, further announcements regarding commercial availability are anticipated.

Fishway and Multus have announced a strategic collaboration aimed at accelerating the development and commercialisation of cultivated seafood. The partnership, led by Fishway CEO Annelies Bogaerts and Multus CEO Cai Linton, will combine Fishway’s expertise in fish cell line development with Multus’ AI-enabled growth media optimisation platform and production capacity. The collaboration will focus on designing tailored, scalable growth media for cultivated fish, reducing production costs and advancing the sector toward cost parity with conventional seafood. Both companies aim to make cultivated fish a viable commodity in the global market. This initiative is part of broader efforts to create a more efficient and sustainable cultivated seafood industry.

Researchers from Brazil's Federal Center for Technological Education of Minas Gerais and the Federal University of Minas Gerais have introduced a novel solution to one of the biggest challenges in alternative protein development: replicating the fat characteristics of conventional meat. Their study, published in Applied Food Research , details the creation of edible, sodium alginate-based microspheres encapsulating canola oil, designed to enhance texture, juiciness and flavour in plant-based and cultured meat products. Addressing fat challenges in alternative proteins Fat plays a critical role in delivering meat’s organoleptic properties – such as taste, juiciness and mouthfeel – yet incorporating it into meat analogs remains a technical hurdle. Plant-based products often use vegetable oils, which are prone to leaching and oxidation during cooking, while cell-based meat faces difficulties in co-culturing muscle and adipose cells due to differing growth media requirements. The team’s approach uses microencapsulation, a technology commonly employed in food and pharmaceutical applications, to stabilise vegetable oils and control their release during cooking and digestion. By embedding canola oil within an alginate hydrogel matrix, researchers created microspheres that mimic the functional characteristics of animal fat while offering improved handling and shelf-life stability. How it works Using sodium alginate, a biocompatible and food-safe polysaccharide, researchers formed microspheres through an emulsion extrusion process crosslinked with calcium chloride. The study tested alginate concentrations from 0.5% to 3% (w/v) and oil loads of 20%, 40% and 60% (v/v), analysing encapsulation efficiency, stability and sphericity. Key findings include: High stability and encapsulation efficiency:  Microspheres crosslinked with 50 mM CaCl₂ achieved near 100% stability and encapsulation rates of up to 70% at optimal formulations. Size and shape control:  Higher alginate concentrations produced more spherical microspheres, which is essential for mimicking marbling in meat products. Non-toxicity:  Cytotoxicity tests with chicken primary muscle cells confirmed that the microspheres did not impair cell viability, supporting their use in hybrid or fully cultured meat systems. Implications for cultured meat production One of the major technical challenges in cultured meat is co-culturing muscle cells with fat cells to replicate natural fat distribution. The use of pre-formed edible fat microspheres could bypass this step, simplifying the process and lowering production costs. The study said that "this approach is even more strategic when thinking of a deliberate approach to accelerating the entry of cultured meat products into the market." Additionally, these microspheres could function as microcarriers during cell proliferation phases in bioreactors – combining the roles of structural support and fat delivery in a single edible component.

PepsiCo and Cargill have announced a strategic partnership to implement regenerative agriculture practices across 240,000 acres in Iowa,US, between 2025 and 2030. The initiative targets the companies’ shared corn supply chain, where Cargill sources from local farmers for ingredients used in PepsiCo products. Iowa, the largest US corn producer, accounts for more than 15% of the nation’s supply. Through Practical Farmers of Iowa (PFI), a non-profit organisation with deep regional ties, the programme will provide farmers with tailored agronomic guidance and resources to adopt regenerative methods aimed at improving soil health, reducing emissions and enhancing crop resilience. Farmers will also receive incentive payments to offset the risk of transitioning to new practices. Jim Andrew, PepsiCo's chief sustainability officer, said: "By working with farmers to understand what's best for their farms and partnering across the supply chain we can accelerate the adoption of regenerative agriculture practices that can result in healthier soil, reduced emissions, and improved crop yields and livelihoods for farmers. This collaboration among PepsiCo, Cargill and PFI creates shared value and long-term sustainability that we believe will strengthen our business today and in the future." The project supports PepsiCo’s goal to apply regenerative practices across 10 million acres globally by 2030 and Cargill’s target to do the same on 10 million acres in North America. PFI will manage farmer enrollment, provide technical support and oversee measurement and verification to ensure outcomes are science-based. The companies describe the programme as part of a broader effort to make agricultural systems more sustainable and resilient while improving long-term productivity and strengthening farming communities.

Meridian Biotech has announced plans to construct a $40 million facility in Franklin County, Kentucky, aimed at converting spent grains from the Buffalo Trace Distillery into multifunctional alternative proteins. This initiative addresses a significant challenge within the distilling industry: the management of distillery byproducts, particularly distiller’s spent grains and distillers dried grain. With the bourbon and whiskey production processes generating substantial volumes of spent grains, distillers have long sought sustainable solutions for these byproducts. Buffalo Trace Distillery, which has ramped up production capabilities with a new column still capable of producing over 2,000 barrels per day, has partnered with Meridian Biotech to repurpose these grains into valuable resources. The new facility will be strategically located near Buffalo Trace Distillery, allowing for a direct pipeline to transport stillage – a natural byproduct of the distillation process – into Meridian's processing plant. This innovative approach will enable the conversion of stillage into proteins suitable for various applications, including aquaculture feed, pet food and organic fertilisers. Brandon Corace, president of Meridian Biotech, highlighted the transformative potential of this project: “By reimagining distillery stillage as a resource rather than a byproduct, we’re pioneering new pathways in biotechnology that have the potential to transform the spirits industry”. The facility is expected to create approximately 35 high-tech jobs, contributing to the local economy. The collaboration between Meridian and Buffalo Trace highlights a growing trend in the food and beverage sector towards sustainability and waste reduction. Harlen Wheatley, master distiller at Buffalo Trace, noted the importance of this partnership in enhancing the value derived from the distillation process. “Working with Meridian allows us to take our processes even further by transforming stillage into something with extended value and purpose,” he said. Meridian's investment is not only significant for the local economy but also aligns with broader efforts to innovate within the spirits industry. Kentucky Governor Andy Beshear remarked on the positive economic impact of the project, stating: “It’s partnerships like these that prove we can honour tradition while embracing transformation”. The facility is expected to begin construction later this year, with Meridian Biotech also planning to collaborate with Kentucky State University to provide internships and engage with the engineering department, further fostering local talent and innovation.

The UK government has recognised alternative proteins as a strategic opportunity for economic growth and food system resilience in its newly published food strategy. Published by Minister for Food Security and Rural Affairs Daniel Zeichner, the strategy – Towards a Good Food Cycle – highlights the role of innovation, including plant-based meat and precision fermentation, in addressing a £14 billion productivity gap in the food and drink sector. The report states the UK is well positioned to lead in alternative proteins thanks to its strong R&D and advanced manufacturing capabilities. Non-profit think tank the Good Food Institute Europe (GFI Europe) welcomed the move but called for more concrete support. It is urging the government to launch a £30 million innovation fund for plant-based food development, backed by UKRI and DEFRA. GFI Europe also wants mandatory reporting on the proportion of protein sales that come from plant-based sources, aligning with wider health metrics set out in the government’s '10 Year Health Plan'. Precision fermentation, already used in cheese production, is now being applied to develop animal-free egg and dairy proteins, as well as sustainable alternatives to palm oil and coffee. Linus Pardoe, senior UK policy manager at GFI Europe, said: “Increasing the take-up of options like plant-based meat, which can provide people with a simple switch to reduce our current overconsumption of processed meat, is an excellent way of making the sustainable and healthy choice the default option for consumers". “The food strategy represents a unique opportunity to capitalise on the expertise that has been developed in the UK over the last decade, and develop ambitious plans to unlock alternative proteins' potential to deliver food security, drive green growth and create new opportunities for food producers.”

Gourmey has announced that it is the world’s first cell-cultivated meat company to have its application validated in Great Britain by the Food Standards Agency (FSA) and Food Standards Scotland (FSS), officially marking the start of its regulatory assessment process. The company stated that this achievement adds to a growing list of regulatory firsts, following the validation of its dossiers in both the European Union – by the European Commission and the European Food Safety Authority (EFSA) – and Switzerland, through the Federal Food Safety and Veterinary Office (FSVO). According to Gourmey, the validation in Great Britain represents a critical step in its novel food regulatory journey and confirms that it is now progressing to full risk assessment. The company noted that this brings it one step closer to making its products available to consumers in Great Britain. The milestone follows Gourmey’s selection earlier this year to join the UK’s regulatory Sandbox for cell-cultivated products, a programme supported by the Department for Science, Innovation and Technology. The initiative is designed to accelerate scientific evidence-gathering and regulatory innovation, in collaboration with leading scientists, regulators and industry. Gourmey stated it is continuing to work closely with the FSA, FSS and its partners to ensure the highest standards of safety and transparency ahead of commercialisation.

Steakholder Foods, an innovator in alternative protein production and 3D-printing technologies, has announced the commercial rollout of its first plant-based fish products, including white fish kebabs and salmon patties, now available at select vegan speciality stores across Israel. These products are marketed under the brand name Green Future (Atid Yarok) and are produced in partnership with Bondor Foods. The introduction of these items follows an earlier pilot phase and marks a significant milestone for Steakholder Foods as it transitions from product development to commercial sales. According to Steakholder CEO Arik Kaufman, this launch exemplifies the capability of their business-to-business partners to deliver innovative seafood alternatives to consumers, leveraging the company’s proprietary premixes. This rollout is part of a broader strategy initiated with a purchase order announced in September 2024, which represents Steakholder’s first complete product-cycle revenue stream – from the supply of premixes to retail sales. The company specialises in developing high-quality, 3D-printed food products that mimic the textures and flavours of traditional seafood, offering manufacturers a sustainable alternative to conventional meat and seafood production. Steakholder Foods was founded in 2019 and has quickly positioned itself as a leader in the alternative protein sector, focusing on creating products that meet consumer demands for taste, texture and sustainability. The company is also exploring advancements in cultivated cell technology, which could further enhance its product offerings in the future. Bondor Foods, the manufacturing partner for these new products, provides a range of ready-to-eat vegan and vegetarian options primarily to the institutional market, including hotels and restaurants. The collaboration is expected to expand the availability of plant-based seafood alternatives in various retail and food service channels.