NEW TECH FOODS

Canadian tech company Miraterra has acquired the assets of California-based ag-tech firm Trace Genomics, including its intellectual property, product portfolio and analytical laboratory in Ames, Iowa. The move aims to accelerate innovation in soil analysis and expand the reach of precision agriculture tools. The acquisition brings together Miraterra’s advances in Raman spectroscopy with Trace’s DNA-based soil testing platform. Together, the two technologies offer a more comprehensive understanding of soil health – from mineral composition to microbial life – with the goal of improving agricultural outcomes and ecosystem resilience. Trace Genomics helped usher in a new era of soil testing by applying DNA sequencing to uncover the hidden biology and microbiome within soil, a habitat that supports nearly 60% of life on Earth. Its technology gave farmers and agronomists new visibility into soil health, enabling more precise recommendations to boost crop yields and sustainability. Miraterra sees the integration of Trace’s products and lab as a starting point for broader innovation. By building on Trace’s research and extensive data, the company aims to expand its capabilities across the entire agricultural system – from soil to plants to food – and establish itself as a global leader in measurement technology and agronomic insights. Miraterra’s immediate focus is on maintaining service continuity for existing Trace Genomics customers while expanding access to new users. Central to this effort is the team at the Ames, Iowa lab, whose expertise and institutional knowledge will play a key role in supporting and advancing the company’s measurement capabilities. Nate Kelly, CEO of Miraterra, said: "Miraterra's integration of Trace's technology, lab and team accelerates our ability to deliver breakthrough soil-to-table measurement at scale. We're making advanced testing more accessible, useful and trusted across the agricultural value chain. We invite customers to explore Trace's proven products and our expanding offerings, and we welcome researchers and institutions to partner with us in unlocking new insights from decades of rich soil biology and soil chemistry data." Tom Chi of At One Ventures, an early investor in Miraterra, explained: "Miraterra has dramatically improved the scope and depth of Raman spectroscopy enabling new approaches to soil health. Soil health has mineralogical, hydrological and biological elements, but current approaches really only cover mineralogical. Miraterra's capability combined with Trace Genomics fill out the full suite of all three elements of soil health, and can do so at massively improved cost structure."

Danish bioproduction company 21st.Bio has launched a new development programme to commercialise bovine alpha-lactalbumin (α-lac) using precision fermentation, following an exclusive licensing agreement with Novonesis for a high-yield microbial strain. Alpha-lactalbumin, a milk protein rich in essential amino acids, is known for its digestibility and its role in supporting immune and cognitive development. Bovine α-lac is currently used in infant nutrition, functional food and health-focused applications. 21st.Bio is currently working to commercialise a precision-fermented version of the protein, using a microbial strain developed by Novonesis. The company is optimising the strain for industrial fermentation and large-scale production, with the aim of making the alternative more cost-competitive with traditional dairy sources. According to 21st.Bio, producing α-lac from cow’s milk remains an 'costly and inefficient' process, requiring the fractionation of roughly 1,000 litres of milk to yield just one kilogram of the protein. This makes it one of the most expensive dairy proteins currently available. Thomas Schmidt, CEO of 21st.Bio, said: “Alpha-lactalbumin is incredibly valuable, but current supply from cow’s milk is limited. It is challenging and costly to extract at scale, which is why current supply is mostly reserved for the very high-end infant formula market." "Through precision fermentation, we make production more efficient, sustainable and – most importantly – available to many, not just the few. On top of this, we are able to produce α-lac of high purity, an important parameter for infant nutrition.” Through its new program, 21st.Bio is offering an animal-free, scalable and potentially more cost-effective method of producing α-lac, using precision fermentation technology and a high-performance microbial strain licensed from Novonesis. Thomas Batchelor, SVP of advanced health and protein solutions at Novonesis, added: “We are proud to see our world-class strain being brought to market to solve current challenges in food and nutrition by 21st.Bio. We continually strive to be at the forefront of innovation and this strain is one result of our pioneering work in R&D, strain development and production. We see α-lac as a great fit to 21st.Bio's strategy and portfolio, making it the right path forward while we in Novonesis continue to focus on other protein innovation and we’re excited about the future of protein made with precision fermentation.” He added: “We go beyond licensing our technology to our partners. We help them through the entire process of industrial-scale production. Our experience in functional proteins and our goal of achieving at least price parity with traditional dairy makes this a game-changer for companies looking to supply the market.” “We’re heading for a protein supply gap. The industry itself is telling us: We won’t be able to meet future demand using traditional methods alone. Precision fermentation is a complementary solution – one that can reduce pressure on natural resources, lower environmental impact, and create a more distributed and resilient supply chain.”

Cell AgriTech has announced that its new pilot plant in Singapore will become operational by August 2025. The facility is designed to support start-ups and cultivated meat companies through a contract manufacturing model that eliminates upfront capital and operational expenditure. The site aims to serve as both a production hub and a testing ground for cellular agriculture technologies. Through monthly plans starting at SGD 10,000 (approx. $7.82), clients will have access to dedicated bioreactors, real-time remote monitoring, on-site training space and office facilities. Each customer’s operations will be fully segregated to ensure traceability and IP protection, with optional use of proprietary media and bespoke NDAs available. Cell AgriTech says contracts are structured with a minimum six-month commitment, during which clients receive dedicated rooms, equipment and customised production set-ups tailored to their needs. The facility will be certified to ISO 22000, HACCP and GMP standards. Regulatory support for Singapore Food Agency (SFA) applications is also included.

Revo Foods has revealed plans to make its unique plant-based octopus alternative, The Kraken, a permanent part of the brand’s portfolio after a limited initial run last year. We spoke to the company’s CEO, Robin Simsa, to find out more. Austrian food-tech start-up Revo Foods – the company behind the world-first 3D-printed salmon fillet alternative that hit European retail shelves in 2023, marking a major industry milestone – specialises in unique seafood alternatives made from fungi. One recent addition to the company’s mycoprotein-based innovation portfolio was The Kraken, another category-first offering a hyper-realistic alternative to octopus with an authentic tentacle-like shape, chewy texture and ‘suckers’. The Kraken was introduced as a limited-edition offering in March 2024, a move CEO Robin Simsa told The Plant Base   was more of a “joke,” an experiment to showcase the company’s tech capabilities. “Octopus is just not a mass market product, and consumed in relatively little amounts around the world,” he explained, with the product initially seen as too niche for mass production. But the company was not prepared for the ‘overwhelming’ demand and consumer reaction to the unique product – the first batch of The Kraken sold out within 48 hours, with Revo receiving hundreds of requests from customers, chefs and retailers requesting its return. With this demand being impossible to ignore, Simsa explained the brand have decided to relaunch the product after releasing less than 1000 units in its first limited-edition run. “Right now, we have not dedicated that much production capacity to it, but should the demand stay strong we will probably have to,” he noted.   While demand was strong, the product did stir up some controversy among consumers. Online debates saw some argue that its imitation of octopus ‘goes too far,’ a response Simsa said was quite unexpected. “It is a very interesting thought experiment though – why this product elicits such a strong emotional response, while other [plant-based] products (or conventional octopus) do not,” he said. “Is it perceived as ‘playing god’? We don’t know, but it’s sure fun to watch!” Ultimately, Simsa hopes the relaunch will continue to spark debate and shed light on the negative aspects of octopus consumption – a topic that has hit the headlines amid recent efforts to ban octopus farming. “It’s something many people still don’t know about, and if we can lead to some new thoughts with The Kraken, it was all worth it,” Simsa said. He revealed that in the coming weeks, Revo Foods has further innovation announcements up its sleeve – and the next offering “goes in a very different direction,” Simsa confirmed. The company expanded from its typical alt-seafood offerings in April when it launched The Prime Cut , an entry into the functional foods arena that focuses on targeting nutritional benefits for health-conscious consumers. The Prime Cut Ultimately, Revo’s innovations aim to make consumers happy while promoting more sustainable alternatives to traditional animal products – in seafood and beyond. While Simsa said The Kraken is still “quite niche,” it was “too fun as a product to keep hidden!” Made from naturally fermented mushroom mycelium, The Kraken has a complete amino acid profile and a high omega-3 acid fatty content from microalgae oil. The product can be eaten raw in a salad, but is best served fried to release its flavours. It will be re-released this month at Revo Foods’ webshop throughout Europe; at Billa Online and Pflanzilla, and Gurkerl (Austria) or Knuspr and Kokku Vegan Market (Germany).

The Institute of Food Technologists (IFT) has launched CoDeveloper, a new AI-powered research and development platform designed to streamline the product development process for food and beverage companies. This innovative tool aims to address the growing demands for faster and more efficient product formulation in a rapidly evolving market. CoDeveloper leverages over 85 years of peer-reviewed research and scientific knowledge from IFT, integrating advanced computational capabilities to assist food scientists and product developers. Key features of the platform include Sous, a generative AI co-scientist that aids in formulating and optimising recipes, alongside tools for iterative development and science-based reverse engineering. The platform also emphasises security, ensuring that proprietary data remains protected while users access trusted scientific resources. Christie Tarantino-Dean, CEO of IFT, highlighted the significance of CoDeveloper in the current landscape of food innovation. “The food system is evolving rapidly, and IFT is uniquely positioned for this moment,” she said. The platform is designed to meet the urgent need for smarter R&D tools, reflecting IFT's commitment to advancing food science and technology. CoDeveloper will be showcased at IFT FIRST, the annual event that gathers leaders from academia, government, and industry to discuss critical issues affecting the food sector. This year’s conference will feature discussions on key topics such as artificial intelligence applications in food science, health and nutrition trends, and food safety advancements.

Solar Foods has collaborated with US flavour developer Sensapure Flavors to create a range of flavoured protein beverage prototypes incorporating Solein, a novel single-cell protein. The initiative is aimed at assessing the ingredient’s adaptability to consumer preferences in the US, particularly within the functional beverage and active nutrition segments. The prototypes include ready-to-mix protein shakes in chocolate and cinnamon roll flavours, each delivering 20g of protein per 10oz serving, and ready-to-drink protein beverages in chai and velvet lemon variants, offering 32g of protein per 12oz. Solein is positioned as a nutritionally complete protein, containing all nine essential amino acids, BCAAs, iron and vitamin B12, while lacking cholesterol and saturated fat. Its neutral taste profile has been cited as a factor enabling broad flavour compatibility. Sensapure, originally part of a nutritional supplement manufacturer before becoming an independent flavour house in 2017, contributed flavour formulation expertise for the US market. Juan Benitez-Garcia, chief sales officer of Solar Foods, said: “What matters most for consumers is their experience with food and nutritional products, and taste plays a key role in this. Taste choices vary across different parts of the world, and partnering with Sensapure gives us valuable insights on the flavour preferences of consumers in the United States, the biggest protein-consuming market in the world. Our product concepts can help our customers accelerate their own innovation paths with Solein." He added: “We constantly explore and discover the various uses of Solein. The flavour is especially interesting as it’s something completely new that hasn’t been tasted before. Thanks to the mild, slightly nutty umami flavour of Solein, it can be used in various combinations without off-notes, bringing creaminess and full-bodied richness to the product." Tony Colalillo, senior VP of sales and marketing at Sensapure, added: “Solein is a very interesting and exciting ingredient which truly has the potential to revolutionise the food industry. It is very easy to work with Solein and, compared to plant-based proteins, it has excellent nutritional values with a minimal environmental footprint. Thanks to its mild taste, Solein gives a clean slate to build delicious flavours that will fit seamlessly with existing products and consumers’ favourite flavours. We are beyond excited to be working with Solar Foods and helping them demonstrate Solein’s capabilities to the food industry."

Cultivated seafood start-up Bluu Seafood has entered into a strategic partnership with Van Hees, a manufacturer of spice blends and functional ingredients, to jointly develop hybrid food products that combine plant-based components with cultivated fish cells. BLUU Seafood welcomed the partnership as a significant milestone in the advancement of cultivated seafood. The company highlighted Van Hees' commitment as a sign of growing interest from established food industry players in next-generation protein technologies. © LinkedIn: Bluu Seafood Robert Becht, managing director of the Van Hees Group, said: "We see great potential in cultivated fish as part of a sustainable protein supply. This cooperation enables us to contribute our innovative strength to a forward-looking segment and actively participate in the transformation of the food system."

The European Commission has announced a new strategy aimed at establishing the EU as a global leader in life sciences, with a strong focus on food innovation. The plan includes €350 million in funding to help scale up fermentation technologies that can support the development of sustainable food ingredients and alternative proteins. The Strategy for European Life Sciences identifies fermentation as a key area of growth, highlighting its potential to create high-value food products using renewable raw materials. It focuses on two main approaches: Biomass fermentation, which uses agricultural byproducts to produce foods that mimic the taste and texture of meat; and precision fermentation, already used in cheese-making, is now being adapted by European startups to produce ingredients such as whey protein, palm oil alternatives and chocolate compounds. The EU sees this as a strategic move to reduce dependence on food imports, cut emissions and support a new wave of biotechnology-led innovation across the continent. While European start-ups are leading research in the field, the Commission acknowledges that scaling production remains a major barrier – one it aims to overcome through public-private partnerships, funding packages and knowledge-sharing initiatives. The strategy is backed by nonprofit group Good Food Institute Europe (GFI Europe), which says the plan could help start-ups commercialise academic research in the alternative protein space. A recent report cited by the group found that with proper policy support, alternative proteins could generate up to €65 billion for Germany’s economy and create 250,000 jobs by 2045. The strategy includes: €150 million in Horizon Europe funding to support sustainable bioeconomy solutions and help commercialise fermentation-made foods. An additional €200 million earmarked for 2026–2027, to drive collaboration between researchers and businesses in biomanufacturing and life sciences. A strategic research agenda on food systems to improve taste, texture, and affordability of next-gen food products. Plans to address public confusion around ultra-processed foods, which is seen as limiting consumer adoption of healthier, more sustainable options like plant-based meat. GFI Europe and the Physicians Association for Nutrition (PAN International) say clearer public messaging is needed, especially as research shows plant-based meat can reduce LDL cholesterol, improve gut health and lower the risk of bowel cancer. Lea Seyfarth, policy officer at GFI Europe, said: “It’s great to see the Commission recognising the central role that food innovation can play in boosting Europe’s life sciences sector and proposing measures that can harness the region’s growing expertise in transformative technologies such as fermentation". “With the incoming Danish presidency highlighting the importance of biotech in food production, momentum is building behind innovative ways to develop a more sustainable food system. This strategy is a step towards unlocking the EU’s potential to become an alternative protein world leader, driving growth and reducing reliance on imports.”

The Equipment, Automation and Technology Show for Food & Beverage ( EATS ) will take place at the McCormick Place in Chicago, US, from 28-30 October 2025. Co-owned by the Food Production Suppliers Association (FPSA) and Messe Frankfurt, EATS serve as North America’s only event focused on the full spectrum of the food and beverage processing industry. Representing more than fifteen product categories  across eight key industry segments – from bakery and beverage to dairy and meat – EATS brings together suppliers, processors, engineers, operations professionals and more to connect, learn and explore new technologies shaping the future of food and beverage manufacturing. Constantin von Vieregge, president and CEO of Messe Frankfurt, said: “EATS was built to reflect the evolving needs of the industry. It’s more than just a trade show – it’s a destination for meaningful dialogue, up-close experiences and global expertise, thanks to partnerships with organisations like Drinktec and IFFA.” EATS 2025 will feature a variety of immersive, on-floor programming designed to spark ideas and solve real-world challenges. The EATS Kitchen is a new feature this year, with live celebrity chef demonstrations showing how innovation moves from concept to scalable production. Sector Stages will dive into high-impact themes such as food safety, automation, sustainability and smart packaging, while working production lines will showcase the latest processing and packaging systems in action. The Food for Thought series will also continue to deliver expert-led sessions on sustainability, food safety and emerging industry trends. Chris Lyons, president and CEO of FPSA, added: “Our goal is to make every moment on the show floor meaningful. Whether you're here to discover new equipment or gain practical insights, EATS helps you walk away with strategies that can be implemented immediately.” For exhibitors, EATS offers a powerful platform to showcase innovations, build relationships and grow market visibility. With thousands of food and beverage professionals on-site, it’s an unmatched opportunity to connect with decision-makers from every sector. Exhibitors are also eligible for the show’s Innovation Awards, which recognise technologies and solutions that are reshaping the industry. Whether unveiling a new product or deepening customer engagement, EATS is where meaningful business happens. Registration is now open, with exclusive hotel and flight discounts available directly through the registration platform. Don’t miss your opportunity to be part of this industry-defining event showcasing the future of food and beverage production.

Cultivated meat startup Clever Carnivore has announced progress in its efforts to produce affordable, scalable lab-grown pork. The company says it has reached key technical and cost milestones with just $9 million in funding since its founding in 2021. Clever Carnivore says it has developed a food-grade cell culture medium that costs just $0.07 per litre to produce at pilot scale. This is significantly lower than the $1 to $10 per litre range reported across the industry. The company also claims to have created non-GMO pork cells that double in under 14 hours, allowing for faster and higher-yield meat production. To support these advances, Clever Carnivore designed a low-cost bioprocess system using secondhand and custom-built equipment. Its pilot facility operates two 500-liter stainless steel bioreactors, with a third on the way. By sourcing equipment creatively and working directly with steel fabricators, the company has kept its projected full-scale plant buildout under $4.5 million. It expects the plant to be profitable in its first year of operation. Alongside technical development, the company has created a range of pork products – including sausages, hotdogs and meatballs – that have received positive feedback from chefs and taste testers. The products are designed to cook and taste like conventional pork, and Clever Carnivore aims to sell them at price parity with traditional meat once scaled. Paul Burridge, chief science officer and co-founder of Clever Carnivore, stated: “$0.07 per litre is our current real-world cost of our food-grade cell culture media. That’s what we’re paying today – including our in-house growth factor production, water purification and mixing. We anticipate further reductions as we scale to a production plant with a capacity of thousands of litres. Low media cost is essential for a production plant, as this is one of the larger inputs to our COGS.” “We continuously develop new cell lines in the latest version of our optimised media formula to keep innovation moving and maximise proliferation and robustness.” He added: “When designing a plant, it is important to consider that this is an FDA-and USDA-approvable facility that will operate in a traditional food production manner. We will have a well-validated process, high-level quality controls and equipment that is proven and can be amortised under known schedules." "We can’t have cost cutting result in lack of robustness and diminished uptime in the production plant. That would be penny-wise and pound-foolish. Our factory is designed with all these considerations and more in mind.” Top image: © Clever Carnivore

Multus Biotechnology has introduced Proliferum P, the first commercially available animal component-free (ACF) serum replacement formulated specifically for porcine adipose-derived stem cells (ASCs). Developed using Multus’ AI-driven media optimisation platform, the product supports ASC growth while maintaining key characteristics such as stemness and adipogenic differentiation. ASCs are used in regenerative medicine, therapeutic research and cultivated meat production due to their ability to differentiate into fat, bone and cartilage. The new formulation offers a cost-effective, scalable alternative to fetal bovine serum (FBS), traditionally used in cell culture. Multus claims Proliferum P matches or outperforms FBS, addressing performance, consistency and ethical concerns associated with animal-derived components. Soraya Padilla, project lead for Proliferum P, said: "Traditional approaches typically take two to four years to develop serum replacements. Using our proprietary media optimisation platform, we’ve designed Proliferum P specifically for porcine adipose-derived stem cells." "By combining high-throughput lab automation, AI, and our unique insights in complex ingredient interactions and cell biology, we’ve built a process that not only accelerates the media development process but also customizes it to specific cell types." Cai Linton, co-founder and CEO of Multus, added: "Our platform doesn't just allow us to match industry standards – it ensures we continuously raise the bar. With Proliferum P, we're delivering a superior product to FBS while demonstrating how AI and automation, in the hands of our experienced scientists, can transform biotechnology development timelines." Top image: © Multus Biotechnology

Belgian foodtech start-up Koppie has raised pre-seed funding to develop a new coffee alternative made from fermented and roasted pulses. The investment round was led by Nucleus Capital, with support from Mudcake, Rockstart and several angel investors. The funding will be used to bring Koppie’s product – a single-ingredient 'Koppie bean' made from locally sourced pulses like chickpeas – to commercial scale by early 2026. The company is in talks with European roasters and retailers to market the product as an ingredient for hybrid blends and lower-caffeine alternatives. Koppie uses a fermentation and roasting process to create a brewable bean that mimics the taste and ritual of traditional coffee. According to the company, the Koppie bean has received positive feedback from consumer panels and professional tasters, scoring 70/100 from Q-graders. It is allergen-free and expected to contain little to no acrylamide or mycotoxins. The product is compatible with existing roasting and brewing equipment, making it suitable for integration into current coffee supply chains. Koppie claims it offers environmental benefits including a 70% reduction in CO2 emissions, 60% less land use, and 90% less water use compared to conventional coffee. Daan Raemdonck, founder of Koppie, said: “We’re not here to replace or badmouth coffee. We’re here to future-proof it. With yields under pressure, and prices rising, we believe novel and hybrid solutions will be essential for coffee companies looking to navigate volatile supply chains.” Coffee production is increasingly affected by climate change, with studies predicting a 60% drop in suitable growing regions by 2050. The industry is also a major contributor to deforestation and fertiliser use. The European Forest Institute estimates that coffee accounts for up to 6% of Europe’s deforestation footprint. Coffee prices have quadrupled since 2020, with more volatility expected. Koppie is developing hybrid blends in collaboration with roasting partners. The company sees its product as a way to expand the category with new formats that are lower in caffeine, more sustainable, and aligned with evolving regulations such as the EU’s upcoming deforestation rules.