NEW TECH FOODS

Irina Gerry, former chief marketing officer at Change Foods and chair of the Precision Fermentation Alliance, has passed away aged 44. Her husband Ryan Gerry confirmed that she died on 20 October 2025 following a battle with cancer. Gerry joined Change Foods in 2020 as one of its founders and served as chief marketing officer until September 2024. During her tenure, she helped establish the company’s brand and communications strategy as it developed dairy proteins through precision fermentation. She was also a founding member of the Precision Fermentation Alliance, an industry body formed in 2023 to promote transparency and collaboration across the emerging sector. Gerry served as vice chair before being appointed chair of the board of directors in March 2024. Earlier in her career, Gerry held marketing and innovation roles at Danone North America, leading projects across the Silk and So Delicious brands, and at Procter & Gamble, where she managed digital strategy for Gillette Venus. She also worked as a consultant at Deloitte and held an MBA from Harvard Business School. Gerry moved to the UK from Russia at 16 before studying at Macalester College in the US. Her husband described her as a dedicated professional, wife and mother of two, writing: “She left corporate jobs twice – once to start her own company and again to become one of the founders of Change Foods. Irina didn’t just talk a big game; she actually lived it. She was willing to take risks and bet on herself in ways that most cannot." "She left this world too soon, leaving behind a legacy of resilience and courage that we must carry forward."

Oxford University spinout Wild Bio has secured $60 million in Series A funding to advance its AI-powered precision breeding platform. The round was led by the Ellison Institute of Technology (EIT), with participation from existing backers Oxford Science Enterprises (OSE), Braavos Capital and the University of Oxford. Founded in 2021 by Ross Hendron and Steve Kelly, Wild Bio uses AI and genomic insights to improve crop productivity, climate resilience and sustainability. The company’s platform analyses evolutionary data from wild plant species to identify beneficial traits and integrate them into modern crop varieties through precision breeding. Based in Oxford, UK, Wild Bio now employs around 30 people and has active field trials across four countries. The new funding will enable the company to expand its R&D and commercial operations, accelerating the transition of its early field results into market-ready seed varieties. Ross Hendron said: "Advancing agriculture has limitless potential to help people and the planet. So to achieve meaningful, scalable impact, we need the right investors who are truly aligned with that big vision. I’m deeply grateful to EIT and to our current investors for sharing our excitement about what we’ve accomplished so far, and for their full support as we embark on this ambitious growth journey together." Steve Kelly commented: "Combining the groundbreaking research at EIT and Wild will create a powerful synergy that could reshape sustainable agriculture on a global scale. Together, we will accelerate our ability to bring new technologies to market and deliver innovative solutions that enhance crop resilience, boost yields and promote environmental sustainability. Larry Ellison, founder of EIT, CTO and chairman of Oracle, highlighted: "Wild Bio is using AI to better understand the lessons learned over millions of years of evolution encoded in plant genomes. Those insights combined with precision breeding has enabled Wild Bio to develop new varieties of crops with both higher yields and climate resilience." "The ultimate goal is to grow these new crop varieties on a commercial scale and help provide food security around the world. EIT is committed to working with Wild Bio to reach this goal." The investment marks the first joint venture deal between EIT and Oxford Science Enterprises. Ed Bussey, CEO of OSE, said the collaboration underscores confidence in Wild Bio’s scientific foundations and commercial potential.

PepsiCo has initiated a long-term partnership with Soil Capital to promote regenerative agriculture practices among farmers in its European supply chain, specifically targeting rapeseed oil production in the UK, France and Belgium. This initiative is part of PepsiCo’s broader commitment to sustainability and aims to cover over 35,000 acres of farmland, providing farmers with the necessary tools and support to transition to more sustainable practices. The partnership seeks to tackle financial and structural barriers that farmers face when adopting regenerative practices. By providing access to digital tools, climate assessments and financial incentives, it aims to facilitate the transition from synthetic inputs to organic fertilisers and cover crops. These changes are expected to improve soil health, enhance water efficiency and reduce carbon emissions, thereby ensuring a sustainable supply of key ingredients for PepsiCo brands like Lay’s and Walkers. The programme will be tailored to address local challenges specific to each region, such as the heavy rainfall experienced in France in 2024 and soil compaction issues in the UK. By customising solutions to regional needs, the collaboration aims to create a more resilient agricultural ecosystem. Initial results from the partnership indicate promising environmental benefits. Farmers participating in the program have reported significant improvements in their greenhouse gas (GHG) balance, with reductions of 38% in France and 36% in the UK. Additionally, the adoption of cover crops has increased, rising from 49% to 65% in France and from 22% to 34% in the UK. These practices contribute to enhanced soil organic matter and improved water retention, while also decreasing the need for mineral phosphorus fertilisers by 50% among participating farmers in France. Archana Jagannathan, chief sustainability officer at PepsiCo Europe, said: "Farmers are at the heart of a sustainable food system and regenerative agriculture is key to building resilience for our food supply and farming communities". The initiative aligns with PepsiCo’s goal to drive the adoption of regenerative practices across 10 million acres globally by 2030, following the successful implementation of practices on 3.5 million acres by 2024. Chuck de Liedekerke, CEO of Soil Capital, added: "This partnership is founded on putting farmers first and transforming the food system at scale". To ensure transparency and measure the impact of the initiative, the programme will use a digital Monitoring, Reporting and Verification (MRV) system. This system employs satellite technology and advanced modeling to track GHG emissions and soil carbon storage, providing farmers and companies with data-driven insights to refine their approaches. David Fuller-Shapcott, a UK farmer involved in the programme, shared his positive experience, stating: "With the right support, I’ve introduced cover crops and reduced tillage, cutting my farm’s emissions by 360 tonnes between 2022 and 2023 and becoming a net carbon storer."

A new report from EIT Food’s Consumer Observatory has found that while European consumers recognise biotechnology’s potential to address major food system challenges, concerns persist over fairness, safety and its impact on traditional farming. The research – which combined qualitative interviews with 40 citizens and a survey of more than 3,300 respondents across six countries – assessed public acceptance of the upcoming EU Biotech Act, scheduled for 2026. The study identified four key factors influencing consumer support: perceived effectiveness, fairness, trust in EU institutions and the urgency of the issues it seeks to address. Overall, nearly half of respondents held neutral views towards the policy, with slightly more expressing opposition (30%) than support (23%). Acceptance was highest among younger, urban and sustainability-minded citizens, while older and rural groups showed greater scepticism. When asked about specific products, 35% of Europeans said they would be willing to try cultivated meat and 43% were open to precision-fermented dairy, but only 23% were willing to try 3D-printed food and 26% genetically altered products. The report also revealed regional differences: unwillingness to try biotechnology-produced foods was highest in France (52%) and Greece (56%). Younger and higher-educated consumers were more open to biotechnology, 34% of those aged 18–34 compared with 17% of those aged 55 and over. Beyond willingness to try new products, citizens expressed concerns about the potential misuse of biotechnology by large corporations, rising food prices and the erosion of traditional agriculture. Many respondents stressed the need for transparency, independent oversight and clear labelling to build trust in the system. According to the report, policymakers and industry players can strengthen public confidence by demonstrating measurable safeguards on affordability and sustainability, supporting farmers and small businesses during the transition, and communicating clearly about risks and benefits. Lorena Savani, director of thematic leadership, biotech and protein at EIT Food, said: “This report provides vital insights into how consumers perceive the EU Biotech Act and what it means for the future of our food system. At EIT Food, we believe biotechnology can play a transformative role in driving food innovation, strengthening climate resilience and improving global health outcomes. Public trust and engagement are essential to unlocking this potential – meaning the report is a crucial step forward towards building a sustainable, secure and healthy future for all.”

EIT Food has awarded a total of €600,000 in Tech Validation Funding to 18 start-ups across Europe, supporting early-stage AgriFoodTech innovators in validating their technologies and preparing for market entry. The announcement was made during EIT Food’s flagship Next Bite 2025 event, held in Brussels on 15-16 October. The funding, provided through the EIT Food Accelerator Network (FAN), aims to help start-ups fast-track pilot projects, strengthen their investment readiness and advance solutions tackling key challenges across the food system. The 18 winners were selected from this year’s cohort of 65 participating start-ups across six EIT FAN Hubs. They will receive individual grants of €20,000, €30,000 or €50,000, alongside mentorship and access to EIT Food’s network of research centres, pilot plants and 24 corporate partners. 2025 Tech Validation Funding recipients: €50,000: Agreenet, APOLO Biotech, Chonova, Ingrediome, LayerLogic, Trilliome €30,000: Carbon Cell, Ferryx, HarvestR, Koppie, Silvibio, TierraSphere €20,000: Agrisound, BioArmix, Biomyc, Elogium, Kyomei, PoLoPo The Tech Validation stage allows start-ups to test their technologies in real conditions, confirm market fit and attract investment for scale-up. Yulia Bodnar, EIT Food Accelerator network programme manager, said: "We are incredibly proud of this year's cohort. Each start-up has shown remarkable resilience, creativity and determination, validating their technologies, refining their pitches and shaping the future of food. With the support of our Hub leads, coaches, evaluators, Corporate Programme Partners, investors and jury members, these innovators are now one step closer to transforming the agrifood system." Top image: © PoLoPo

Danish food-tech start-up Matr Foods has completed a €40 million fundraise to scale up the production of its organic, fermented plant-based meat alternatives. The fundraise includes €20 million in Series A equity and €20 million in venture debt – the largest secured by a food-tech company in Denmark. Existing investor Novo Holdings and incoming investor the Export and Investment Fund of Denmark (EIFO) co-led the fundraising, alongside debt from the European Investment Bank (EIB). The funding will support the scale of Matr Foods’ fermentation process at its Ansager site in Jutland, Denmark, to produce its clean label plant-based meat products. A significant scale-up will be enabled by the investment, bringing production from pilot scale to 4,000 tonnes per year in order to meet rising consumer demand for alternative proteins. Established in Copenhagen in 2021, Matr uses traditional fungal fermentation techniques to produce meat alternatives from locally sourced ingredients like oats, split peas, lupins, beetroots and potatoes. According to the start-up, its products offer a juicy texture and meaty, umami flavour, providing a sustainable and nutritious protein option without the need for additives or heavy processing. Its flagship product, Matr Fungi Mince, is made entirely from natural ingredients grown in Scandinavia. It is rich in protein and fibre and low in fat, claimed to offer a similar amino acid profile to traditional meat but with a carbon footprint of just 1.5kg CO2e per kg – 94% lower than that of beef. Matr’s new production line is expected to be operational by early 2027, resulting in 60 new jobs locally and accommodating customers in Germany, Switzerland and Denmark. Randi Wahlsten, CEO of Matr, said: “We are looking forward to finally being able to meet the demand of the many customers and chefs who have been unwavering in their support and enthusiasm for Matr products”. “It is truly humbling to be met with such support and feel the great craving for organic, clean label plant products that offer gastronomic excitement.”

French biotech firm Standing Ovation has partnered with the Bel Group to achieve the first industrial-scale production of caseins derived from dairy serums through precision fermentation. This innovation marks a significant advancement towards a circular economy in the food sector, positioning both companies as leaders in sustainable dairy production. The newly validated process effectively converts acid whey – a byproduct of cheese-making – into high-quality caseins, offering a sustainable alternative to traditional dairy supply chains. This achievement not only demonstrates the scalability of Standing Ovation’s patented technology but also highlights the potential for reducing waste in a sector often criticised for its environmental impact. Caroline Sorlin, director of investments and start-up collaborations at Bel Group, said: “By transforming our cheese whey into high-value proteins, we give a second life to our byproducts while significantly reducing our carbon footprint”. The partnership is rooted in a commitment to sustainability and food sovereignty. By valourising co-products from cheese production, the initiative aims to bolster national resources while reducing waste. The integration of this innovative valourisation circuit not only enhances production efficiency but also aligns with the broader goals of reducing the carbon footprint associated with dairy production. An independent life cycle assessment has revealed that Standing Ovation’s process can reduce CO₂ emissions by 74%, land use by 99%, and water consumption by 68% compared to conventional animal caseins. These metrics position the tech as an asset for manufacturers pursuing carbon neutrality. This collaboration is in line with the Bel Group’s vision of achieving zero destruction of edible products and 100% valourisation of food waste. Olivier Ladet, industrial director at Standing Ovation, noted: “This industrial validation confirms the robustness of our technology and its ability to sustainably transform practices in the dairy industry”. This milestone represents a shift towards a more resilient, sustainable and sovereign dairy sector. Yvan Chardonnens, CEO of Standing Ovation, commented: “This world-first innovation proves that our industry can be profoundly transformed by generating significant nutritional, economic and environmental value”.

Agronomics portfolio company Geltor has received a 'No Questions' letter from the US Food and Drug Administration (FDA), confirming the GRAS status of its PrimaColl ingredient, which is said to be the world’s first biodesigned vegan collagen polypeptide. The milestone clears the way for California-based Geltor, which develops animal-free proteins via precision fermentation, to expand PrimaColl’s use across food, nutrition and wellness markets. PrimaColl is designed to replicate the amino acid sequence of avian Type 21 collagen, providing a vegan alternative for food and beauty applications. First introduced in 2021 and scaled to full commercial production in 2022, the company said that this ingredient has now become the first collagen added to the FDA’s inventory since 1999. With its GRAS status and global availability for topical use, PrimaColl is positioned as a commercially viable biotech-derived collagen alternative across both ingestible and personal care markets. The ingredient is produced without animal inputs and is certified vegan, halal, kosher and non-GMO. Jim Mellon, executive chair of Agronomics, said: "This FDA recognition marks a pivotal moment for both Geltor and the broader field of sustainable protein innovation. Collagen is a multi-billion-dollar global market still dominated by animal-derived products. As demand continues to rise, PrimaColl represents a meaningful step toward producing this essential ingredient without dependence on industrial agriculture, offering a more ethical, traceable and environmentally responsible alternative." "Agronomics see these kinds of biotechnological advances as key to building a more secure and resilient global food system, fully aligned with our mission to back companies driving the transition to clean, sustainable food." Alex Lorestani, CEO and co-founder of Geltor, added: "PrimaColl has received the FDA's 'no questions' response to its GRAS notification, making it the first biotech collagen to achieve this milestone. With its proven scalability and ability to serve both food & beverage, as well as beauty and personal care applications, it represents a pivotal step forward at the intersection of beauty, wellness and longevity. I am excited to see the transformative products our partners will create with it." Top image: © Geltor

The Good Food Institute (GFI), a non-profit focused on advancing alternative proteins, has acquired several bovine cell lines and serum-free media from the former cultivated meat company SCiFi Foods. The materials will be made openly available to researchers through a partnership with Tufts University’s Center for Cellular Agriculture (TUCCA). The move marks the first time suspension-adapted bovine cell lines will be accessible to cultivated meat researchers globally. GFI and Tufts plan to distribute the materials first to academic institutions before expanding access to industry partners. The acquisition follows SCiFi Foods’ closure in mid-2024 and the subsequent auction of its assets. GFI successfully bid on the cell lines and associated media, transferring them to Tufts in September for storage and distribution. The initiative is expected to save the field millions of dollars and years of research. Developing new cell lines can cost start-ups between $2 million and $10 million, posing a significant barrier to entry. By making established, scalable cell lines and media formulations openly available, GFI and Tufts aim to reduce duplication of effort, spur innovation and make cultivated meat research more accessible. Researchers can now join a waitlist to request access to the first three candidate cell lines banked at Tufts. The serum-free media formulations have also been made open-source. Amanda Hildebrand, GFI’S VP of science and technology, said: “By making these cell lines and media broadly accessible to the cultivated meat ecosystem, researchers and companies have a new starting line – one that’s now closer to the finish line of bringing new products to market". "SCiFi’s pioneering work is like a baton in a relay. Given our role in the field, GFI was able to ensure that baton didn’t drop, and through our partnership with Tufts, copies of that same baton will be handed off to scientists and start-ups around the world, enabling more people to join the race... This type of open-access jump-start invites more people to the field, gives everyone a better starting position and ultimately can produce more winners – companies that get more products to consumer plates and consumers who have more choices for foods they love.” Andrew Stout, assistant professor, biomedical engineering at Tufts University Center for Cellular Agriculture, added: “The most exciting thing to me about making these cells and media formulations accessible to researchers around the world is that it will immediately elevate the relevance and impact of R&D throughout the field". "So many experiments currently take place in small-scale systems, and at the end of the day those experiments can only go so far in informing large-scale, bioreactor-based processes. When labs across the field have access to shared, scalable and serum-free systems, I think it will cause a real leap in the value and applicability of their research. At the same time, I’m hopeful that these cells will also help to catalyse a broadening pattern of resource sharing and cell line optimisation across the field.”

The APAC Society for Cellular Agriculture (APAC-SCA) has announced a partnership with Beyond Impact VC and the Beyond Animal investment platform to drive more funding into the cellular agriculture and future food industries. Under the new agreement, APAC-SCA’s programme director, Peter Yu, will join Beyond Impact VC as an advisor. Yu will focus on identifying high-potential investment opportunities in cellular agriculture and related technologies. Yu said that venture capital has too often moved away from the scientific foundations of the sector. “For too long, investment has drifted away from the deep science that underpins our industry. If we are serious about transforming food systems, the focus must shift back to the future food industry – and that shift starts with VCs. By putting capital behind the companies solving the biggest challenges in food, we can accelerate progress from lab to market.” As part of the collaboration, APAC-SCA and Beyond Animal will launch a new initiative called the Beyond Biotech Series: The Investment Case for Future Food . The live webinar programme will feature eight APAC-SCA member companies in a series of fireside chats exploring their research, business models, and strategies for bringing next-generation food technologies to market.

Lab-grown meat promises a more sustainable and ethical way to produce animal protein, but creating thick, structured cuts has been a major challenge. Shoji Takeuchi and his team at the University of Tokyo are making strides in this area, using hollow fibers to mimic blood vessels and grow healthy, centimeter-thick chicken tissue. In an interview with New Tech Foods, Takeuchi explains their breakthrough, the hurdles still to overcome and what the future could hold for cultured chicken. Shoji Takeuchi Could you please share more details about the key achievement your research team at the University of Tokyo has made in lab-grown chicken, and why it's such an important step forward in the cultivated food space? Our team developed a method to grow structured chicken tissue by using an array of semipermeable hollow fibers that mimic the function of blood vessels. This set-up allowed us to create a cultured meat sample with cm-scale thickness while maintaining healthy tissue structure throughout. It’s a meaningful step toward producing structured cultured meat, which has been a major challenge due to limitations in nutrient delivery within thick constructs. What are the challenges scientists have faced in creating lab-grown chicken, and how does this new method address them? One major challenge is that cells deep inside thick tissues often die due to insufficient oxygen and nutrients. Traditional methods rely on diffusion from the outside, which isn’t enough beyond a certain size. Our method addresses this by providing internal perfusion through the hollow fibers, allowing us to support the growth of thicker, healthier tissue. Cultured meat with perfusion. How does the use of semipermeable hollow fibres mimic the function of blood vessels, and why is this important for lab-grown meat production? Just like capillaries in the body, the hollow fibers carry nutrient-and oxygen-rich fluid through their lumens. These fibers are semipermeable, allowing small molecules to diffuse outward to surrounding cells. This internal supply mimics blood flow and is essential for supporting three-dimensional tissue development – especially when creating whole cuts of meat. How close do you think lab-grown chicken is to becoming commercially viable, and what are the key hurdles that still need to be overcome? Cultured chicken is getting closer to viability, but there are still hurdles. These include: Cost reduction, especially for growth media and scaffolds; Food-grade replacements for currently research-grade materials; And automation to enable consistent large-scale production. With strong R&D investment and regulatory support, I believe commercial availability is possible within 5 to 10 years, at least for select applications. In terms of consumer acceptance, what are some of the concerns that still need to be addressed before lab-grown meat is widely accepted? Important concerns include: Food safety, not only in the short term but also regarding potential long-term health effects; Transparency in the production process, so that consumers clearly understand how cultured meat is made; And of course, delivering good taste and satisfying texture, which are essential for acceptance. Addressing all of these aspects will be crucial to gaining public trust. What role do you see lab-grown chicken playing in the broader context of sustainable food systems and alternatives to traditional livestock farming? Lab-grown chicken has the potential to contribute to reducing the environmental footprint of meat production, including lower land use, water consumption and greenhouse gas emissions. It also offers a way to support animal welfare by decoupling meat production from animal slaughter. I see it as an additional choice alongside traditional and plant-based options, rather than something that must replace existing industries. How do you envision the scalability of this technique, and how could it impact the meat industry in the future? Our technique is designed to be modular and scalable. The hollow fiber arrays can potentially be mass-produced and assembled into larger bioreactors. If combined with automated fiber placement and efficient perfusion systems, this method could contribute to producing structured cultured meat at industrial scales. Are there any ethical considerations that need to be addressed when it comes to lab-grown meat, especially in relation to animal welfare and food security? Absolutely. On one hand, cultured meat could greatly improve animal welfare by reducing the need for slaughter. On the other hand, we must ensure the ethical sourcing of initial cells, fair access to the technology and responsible communication. Ethical frameworks must evolve alongside science to maintain public trust. What kind of regulatory challenges do lab-grown meat products still face, and how do you see these evolving as the technology matures? Current regulatory systems were designed for conventional foods. Cultured meat raises new questions around safety testing, production standards and labeling. While Singapore, the US and a few other countries have started to approve products, many countries are still developing frameworks. Collaboration between researchers, industry, and regulators will be essential for progress. 10. What is next for you and your team? Do you have any exciting plans in the pipeline? We are currently working on several fronts: Developing edible hollow fiber materials to eliminate the need for removal; Improving cost-efficiency and automation; And exploring how to combine muscle with other tissue types like fat or connective tissue to achieve better flavor and functionality. We’re also expanding our collaboration with food companies to move closer to practical applications. Anything else you would like our readers to know? I’d like readers to know that while cultured meat is still in its early stages, progress is accelerating. Our work is just one piece of a larger global effort to rethink how we produce animal-based food in a more sustainable, ethical and technologically advanced way. It’s an exciting time to be working at the intersection of biology, engineering, and food.

Agriculture company Alltech has begun construction on a new $4.6 million manufacturing facility at its Kentucky headquarters. The 15,000-square-foot facility will produce biological fertilisers and crop inputs, offering farmers environmentally responsible alternatives to traditional chemical fertilisers and reducing reliance on imported synthetic products. The Nicholasville, Kentucky, site will be Alltech’s first US manufacturing plant dedicated solely to crop science technologies. Modeled after Alltech Crop Science's facilities in Brazil and Spain, it is expected to produce over 66,000 gallons of biological fertilisers per shift per month and create at least six full-time jobs. The plant will also manufacture more than 30 natural products aimed at improving soil and crop vitality. The project is supported by a $2.34 million grant from the USDA Fertilizer Production Expansion Program (FPEP), part of a $500 million initiative launched in 2022 to expand domestic fertiliser production and reduce dependence on imported synthetic inputs. Alltech’s biofertilisers, made with beneficial microorganisms, are designed to enhance soil fertility, stimulate root development, improve nutrient uptake and support a healthier soil microbiome. The facility will also allow Alltech to expand its natural agronomic technologies both domestically and internationally. Alltech Crop Science's vice president, Steve Borst, who leads the project, said: “This facility represents the next phase in scaling our biological innovations for agriculture. By expanding production here in Kentucky, we can bring farmers natural, science-based solutions that improve soil health, strengthen crops and reduce reliance on synthetic fertilisers. We’re grateful to the USDA and to our state and local partners for their support in making this vision a reality.” Mark Lyons, president and CEO of Alltech, added: “Fermentation has always been at the heart of our business, and this facility allows us to apply that expertise in new ways to support crop health, productivity and sustainability. We’re proud to strengthen our presence at our global headquarters in Kentucky, creating an innovation and manufacturing center that will serve US farmers, strengthen our local community and continue to advance the science of agriculture.”