NEW TECH FOODS

Believer Meats – one of the few cultivated meat companies to clear both the FDA and USDA steps required to sell its products in the US – has ceased operations. The company, founded in 2018 as Future Meat Technologies before rebranding to Believer Meats, had been seen as a frontrunner in the sector. In 2025, it secured a Food and Drug Administration “No Questions” letter for its cultivated chicken , indicating the agency had no further questions about its safety assessment. Shortly after, it received US Department of Agriculture approvals for labelling and facility oversight, positioning it to begin commercial sales in the US. The shutdown was disclosed in a LinkedIn post by Anne Schubert, the company’s global VP of talent and human resources. While she did not detail the reasons for the shutdown, her message acknowledged that the outcome was “not what any of us hoped for". In her post, Schubert said she was “incredibly proud” of what the team achieved during her tenure. “We built a world-class team from the ground up – talented, mission-driven people with diverse skills spanning engineering, biotechnology, manufacturing, food science, quality and more,” she wrote, adding that the group took on “novel and complex challenges with creativity, grit and heart.” Schubert confirmed that many employees are now seeking new roles. She encouraged companies to consider former Believer Meats staff, describing them as “capable, collaborative, and resilient – the kind of people who raise the bar wherever they go.” Schubert closed her message by thanking those who supported the company’s mission to build “a better food future,” and offered to connect employers with departing staff.

Arevo has introduced a new crop nutrition system designed to reduce reliance on mineral fertilisers and improve yield consistency. The launch comes as the European Environment Agency reports that 60-70% of EU soil is degraded, affecting productivity, carbon storage and biodiversity. The FAO estimates that crop productivity has already fallen by at least 10% in areas severely affected by human-driven land degradation. Mineral fertilisers remain widely used, but around half of all synthetic fertiliser applied to fields is lost through leaching, contributing to soil degradation, nutrient runoff and water pollution. The European Commission identifies excess agricultural nitrogen as one of the leading sources of Europe’s water quality issues. Arevo’s new system, Arginex, uses a single-compound formula combining arginine and phosphate to create a stable compound that remains in the soil and delivers nutrients directly to plant roots. The company says the system supports stronger root development, enhances soil health and reduces leaching. According to Arevo, Arginex can be applied on seed, soil or as a spray. “Arevo is built on a molecular-level understanding of crop nutrition,” said Niklas Åström, CEO of Arevo. “Because it's non-microbial – non living – every batch of Arginex contains the exact same formula. The special formulation keeps the ingredients stable meaning that we can offer consistent performance for growers.” Arginex is supported by more than ten years of research and field data. Trials cited by Arevo show: Corn: +4.3% grain yield using 20% less fertiliser Potato: +6.4% higher yield vs untreated control Soy: +4.5–6% higher yields vs untreated control Åström said the results demonstrate improved nitrogen-use efficiency and higher output per unit of nitrogen even with reduced fertiliser inputs. The company positions Arginex as a response to rising input costs – fertilisers up nearly 11% this year – and to growers’ demand for solutions with proven effectiveness. 31% of farmers already use biologicals and most plan to maintain or increase spending. Arevo also highlights climate impacts, noting that extreme weather is driving agricultural losses estimated at more than $28 billion a year, according to the European Investment Bank. The company states that arginine-based nutrition strengthens early root architecture and improves plant resilience under stress. “Arginex is a high-purity, single-compound formula built on precision and engineered to stay stable, last longer and perform consistently under changing conditions,” Åström added. “This isn’t just another input. It’s a catalyst and a movement for systemic change: sparking a chain reaction that makes the whole system stronger and helps growers transition away from harmful chemicals. Rooted in science, and proven in the fields, Arevo stands for redefining agriculture from the ground up.”

Spanish bakery solutions company Lasenor has debuted a clean label, texturizing protein specifically designed for commercial bakery applications, in collaboration with Israeli start-up Meala FoodTech. Lasenor VP-100, a single-ingredient protein solution made from peas, was developed using Meala’s proprietary texturization technology and further optimised by Lasenor for aerated batter systems. Designed explicitly for bakery use, the solution is said to enhance aeration, produce a softer crumb, and extend shelf life and freshness by slowing the staling process. Lasenor has successfully used the solution to create muffins using 50-100% less egg, showcased at the Fi Europe 2025 trade show in Paris, France, last week. The solution can enable egg reduction ranging from 50% to complete replacement, depending on the formulation. According to Lasenor, in kitchen lab tests, Lasenor VP-100 produced muffins that imparted volume, softness, moisture and an ‘excellent consumer experience comparable to full-egg recipes’. Its performance can be demonstrated in a range of baked goods, including sponge cakes, pound cakes and brioches. The ingredient has a neutral flavour with no off-notes, and is 100% plant-based, allergen-free and non-GMO, supporting consumer demand for simple and transparent ingredient lists. For optimal functional performance, Lasenor VP-100 undergoes a controlled hydration and activation phase enabling it to develop gelling, binding and water-retention capacities critical for egg-reduced formulations, prior to its integration with the rest of the ingredients. All the ingredients are then whisked together for several minutes into an airy batter where the activated protein serves to enhance foam stability so that it maintains air retention during baking. Viktoriia Kubrakova, product manager of Lasenor VP-100 for Lasenor, said: “Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of the volatile egg supplies and price fluctuations”. “Our trials demonstrate that VP-100 integrates smoothly into standard cake recipes without requiring changes to the processing methods…Trials with Lasenor VP-100 produced soft, voluminous muffins with a uniform fine crumb and a stable structure.” Lasenor recently opened a new technical centre housing a fully equipped bakery lab. The facility is designed to provide on-site guidance to industrial bakery manufacturers, including cake mix producers, in formulating plant-based bakery concepts that do not compromise on sensory appeal and functionality. Images: © Patricia Ortin Blaya

Pow.Bio, an AI-driven continuous fermentation company, and Bühler Group, a global provider of food and advanced materials solutions, have partnered to bring an integrated continuous precision fermentation platform to market. The collaboration combines Pow.Bio’s continuous fermentation technology with Bühler’s engineering and deployment expertise, supported by advanced model-driven control software. The platform is designed to replace traditional batch and fed-batch fermentation methods, offering higher productivity, improved process consistency and lower unit production costs. The solution targets companies producing fermentation-derived products – from enzymes and organic acids to functional proteins, specialty lipids and bioactive compounds – that face cost, scalability or output challenges with conventional systems. By enabling a continuous, model-driven process, the platform offers a smoother path from lab to pilot and industrial scale. Shannon Hall, CEO and co-founder of Pow.Bio, said: “Our collaboration with Bühler sets a new benchmark for biomanufacturing: not just faster, but smarter and more robust. Clients can now capitalize on proven technology and global deployment expertise to unlock commercial-scale production with lower risk and unprecedented efficiency." "This partnership solidifies Pow.Bio’s position at the forefront of industrial biotechnology, enabling us to deliver enduring value for our clients and the sector as a whole.” Thierry Duvanel, Bühler’s North American director of innovation, added: “Precision fermentation has the potential to impact the food, feed, and specialty ingredients industries. Companies are already using it to produce dairy, meat and egg substitutes, alternative oils and fats and even novel pet food – and we are only at the beginning of what this technology can unlock." "By joining forces with Pow.Bio, we take a clear step toward reducing unit production costs in biomanufacturing, combining complementary expertise to accelerate innovation and deliver a fully integrated system backed by experience, service and reliability.” Following Pow.Bio’s 3,000 litres scale-up with Bühler’s support , both companies are now ready to onboard customers and expand adoption across the sector.

The UK’s Food Standards Agency (FSA), in collaboration with Food Standards Scotland (FSS), has released the country’s first safety guidance for cell-cultivated products (CCPs), commonly known as lab-grown meat. CCPs are foods created by growing animal or plant cells into edible products, bypassing traditional farming methods. The FSA and FSS’s CCP Sandbox Programme currently focuses on products derived from animal cells. The guidance clarifies that these products are considered of animal origin, meaning businesses must comply with existing food safety regulations during production. It also outlines procedures for assessing allergenic risks and nutritional quality as part of the approval process. Thomas Vincent, deputy director of innovation at the FSA, said: “Our new guidance provides clarity for businesses, helping them to understand and correctly demonstrate to UK food regulators how their products are safe". "Specifically, this guidance ensures that companies have assessed potential allergenic risks and that they are nutritionally appropriate before they can be authorised for sale. Consumers can be reassured that these innovative new foods will meet the same rigorous safety standards as conventional foods. The Sandbox programme is allowing us to fast-track regulatory knowledge to reduce barriers for emerging food technologies without compromising on safety standards.” Developed under the Engineering Biology Sandbox Fund, the guidance aims to support innovation while maintaining safety standards. The FSA and FSS plan to release further guidance on cell-cultivated products throughout 2026.

Swedish biotech start-up Melt&Marble has raised €7.3 million in Series A funding, to scale production of its precision-fermented ‘designer fat’ ingredients. The round was led by Swedish deep-tech investor Industrifonden, with participation from the European Commission’s European Innovation Council (EIC) Fund and strategic partners Beiersdorf and Valio. Further backing came from Chalmers Ventures and Catalyze Capital. The EIC Accelerator also supported with an additional €2.5 million grant in 2024, bringing funding to a total of €10 million over the past year. Melt&Marble, which is headquartered in Gothenburg, produces ingredients designed to provide sustainable and high-performance alternatives to conventional oils and fats. The market opportunity for oils, fats and lipids relevant to Melt&Marble’s platform is currently said to be worth more than $100 billion. The company is targeting both the food and personal care industries – in food, applications include meat and dairy alternatives, chocolate confectionery, bakery and specialised nutrition. Traditional fats such as palm and coconut oil, and animal-based sources, are often associated with challenges regarding performance, supply chain volatility and environmental impact. Melt&Marble’s precision fermentation platform aims to address this, offering tailored, animal-free fat structures designed to unlock ‘superior functionality,’ including enhanced texture and mouthfeel in food applications. With the new funding, the company will move from demo to market-ready, with its first ingredients set for commercial launch in personal care applications initially, from 2026. Production volumes will be delivered through an existing commercial manufacturing partner to ensure capex-light scalability. Alongside focusing on Europe, Melt&Marble is also preparing for food market entry in the US, where regulatory pathways currently allow for faster deployment. The start-up is also eyeing other regions for further expansion. Collaboration on co-development products with partners is currently underway as the company looks toward its next phase of growth, supported by this latest funding milestone. Thomas Cresswell, CBO of Melt&Marble, said: “We’re entering a new era where fats and lipids are no longer seen as commodities alone, but also as precision ingredients that can drive performance, improve health and support sustainability”. “With the support of our visionary partners, we are now in a position to bring this new generation of ingredients to market, designed with intention to meet the demands of modern food and personal care.” Susanna Kallio, vice president at Valio, said that food produced through cellular agriculture methods such as precision fermentation will be “a significant part of our future food system”. She added: “To advance cellular agriculture solutions, collaboration between established companies and start-ups is essential. Melt&Marble’s designer fats, produced via cellular agriculture, are full of potential for developing new, interesting products for the store shelf and injecting dynamic new concepts into our food system.”

The UK Agri-Tech Centre and the Carbon Trust have launched the Food Agriculture System Technology Accelerator (FASTA), a programme designed to help UK-based innovators scale technologies that support sustainable farming. FASTA focuses on accelerating the adoption of Measurement, Reporting and Verification (MRV) systems, which provide the data needed to track greenhouse gas emissions, validate sustainability claims and guide low-carbon practices. Agriculture accounts for roughly 10% of the UK’s greenhouse gas emissions, making MRV technologies key to achieving Net Zero targets. The programme is seeking UK innovators with solutions in areas such as soil health monitoring, remote sensing, environmental emissions tracking, AI decision support, carbon footprint modelling, data interoperability, financial platforms and supply chain traceability. Registration for the FASTA programme runs from 6-23 January 2026. Participants will receive bespoke support from industry experts and access to investors to bring tested solutions closer to market. Sarah Laidler, global practice area head for agriculture, food and drink at The Carbon Trust, said: “As stakeholders across the agricultural sector confront the dual pressures of rigorous reporting and the urgent need to decarbonise, FASTA stands out as a catalyst for change". "It unlocks unparalleled access to industry and corporate networks, mobilising the entire agriculture supply chain to pilot and scale solutions that are firmly grounded in the realities of producers and industry demands. By combining deep expertise in agricultural supply chains with entrepreneurial drive, the Carbon Trust is committed to accelerating the transition to low‑carbon economies through bold collaboration.” Iain Meager, director of innovation at The Carbon Trust, commented: “Innovators have a critical role in solving agriculture's most complex challenges, but we have seen they need access to real-world insight and networks to make it happen. FASTA provides that bridge, bringing together stakeholders across the food and agriculture value chain to help move innovations from concept to deployment.” Ruth Bastow, chief technology officer at the UK Agri-Tech Centre, added: “Helping innovators to scale and commercialise their products is key to agri-tech business success and growth. The FASTA programme is centred on MRV technologies that will enable sustainable farming and carbon reduction." "By providing a unique combination of technical and commercial support, FASTA will accelerate the commercialisation and market adoption of innovative solutions. Contributing to changing the way we track and manage environmental impact could not have come at a more fundamental time for the sector.”

Ishida has acquired Swedish robotics company RobotGrader, expanding its automation capabilities for fixed-weight tray-packing in the protein sector. RobotGrader, based in Mölndal and founded in 2004 by Sverre Stenbom, develops robotic equipment that integrates weighing, grading and pick-and-place technologies. The two companies have worked together since 2014, with Ishida acting as RobotGrader’s exclusive European distributor and installing systems in 13 countries. Ishida said the acquisition will expand access to technical expertise, spare parts and project support, with plans to grow the RobotGrader team to enhance service and system optimisation. The move also brings RobotGrader’s solutions directly into Ishida’s portfolio for food manufacturers. RobotGrader’s systems can handle up to 320 pieces per minute, depending on the machine and product type, and are designed to reduce labour needs, increase output and minimise product giveaway. Ishida said the acquisition supports its focus on new product development and further innovation in protein packing automation. Darren Chandler, general manager for protein solutions at Ishida Europe, commented: “RobotGrader has long been known for its innovative robotic grading systems, and this move brings together two family-owned businesses with a shared commitment to engineering excellence and quality service. We are excited to build on the success we’ve experienced already." “Precision tray-packing technology is becoming ever-more important to improving performance while reducing food waste and giveaway. We are confident our even closer ties will lead to even greater innovation in this space, and ensuring RobotGrader’s team can continue to flourish.” Dave Tiso, managing director at Ishida Europe, said: “With automation high on food manufacturers’ agendas, we are pleased to be able to offer RobotGrader solutions as a direct part of the Ishida portfolio. With Ishida’s experts in weighing, packaging and quality control, and RobotGrader’s mechatronics specialists working more closely together than ever before, we can provide even deeper integration to serve the needs of protein processors globally.” Sverre Stenbom, who will remain actively involved in the business, added: “This is a very positive move for both companies and clearly demonstrates the ambition of Ishida to be a major contender in the protein packaging and automation sector. I am looking forward to seeing what the future holds.”

Finnish food-tech company Happy Plant Protein is today (2 December 2025) debuting a new faba-based textured vegetable protein (TVP) ingredient at the Food Ingredients Europe trade show in Paris, France. The solution is developed using Happy Plant Protein’s proprietary technology, which transforms local crops into clean label and cost-efficient TVP solutions. This aims to support manufacturers in producing high-quality, regionally sourced plant-based foods that meet rising demand for animal-free, planet-friendly protein sources. By simplifying the TVP production process, the technology can enable a ‘new wave’ of both plant-based and hybrid foods, Happy Plant Protein said in a statement announcing the ingredient’s launch. Because texture, bite and functionality can be adjusted directly during the extrusion process, manufacturers can tailor the protein to their specific product requirements – from firm, meat-like structures to softer, more porous applications. This adaptability allows producers to achieve the exact texture and performance they need using their existing equipment, without costly upgrades. Happy Plant Protein’s patented, one-step process transforms ordinary legume flour directly into high-quality TVP using heat and pressure in a dry extrusion. The technology is compatible with flours from a wide range of legumes and cereals, making it flexible across different sourcing strategies and regional supply chains. The tech can be implemented on existing production lines with minimal investment, making it accessible for manufacturers of all sizes. Using flour as the raw material enables local sourcing, production and improved food independence. It has also been tested successfully across multiple extrusion systems and with various raw materials, according to Happy Plant Protein. The resulting ingredient has a neutral taste and smell. Happy Plant Protein said it also offers ‘significantly reduced’ bitterness and beany off-notes compared to typical legume proteins. Its texture, hydration behaviour and functionality can be fine-tuned for different applications, from meat analogues to ready meals, snacks and hybrid solutions. Jari Karlsson, CEO and co-founder at Happy Plant Protein, said: “Traditional protein isolates require chemical extraction, large amounts of water, and energy-intensive drying, producing wastewater and often leaving off-flavours. Happy Plant Protein bypasses this entirely by using a chemical-free dry extrusion process to transform local flours directly into textured protein.” Karlsson added: “Our long-term vision is to provide the food industry with a protein that enables the production at a fraction of cost and complexity of existing solutions”. According to the company, the technology has received highly positive feedback and strong industry validation from both the food and ingredient sectors.

Tetra Pak Processing Equipment has acquired Bioreactors.net, a Latvia-based company with nearly 30 years of experience in designing and manufacturing bioreactor systems. Founded in 1996, Bioreactors.net specialises in biomass and precision fermentation solutions for the New Food sector, with systems capable of producing a variety of proteins and other products. The company works with customers ranging from laboratory and pilot facilities to full-scale commercial production. Around 15 employees will join Tetra Pak as part of the deal. Tetra Pak said the acquisition strengthens its processing expertise and expands its bioreactor equipment and design portfolio within the New Food category. The move will enable the company to offer more advanced production systems for foods and ingredients derived from precision and biomass fermentation. Rafael Barros, director of the New Food Business Stream at Tetra Pak, said: “The addition of Bioreactors.net complements our existing upstream and downstream processing portfolio with fermentation capabilities. Together, we will deploy their full portfolio of bioreactor solutions under the Tetra Pak brand – offering advanced food production systems." "This acquisition will enable us to accelerate the development of next-generation bioreactors, empowering both emerging innovators and established producers to scale sustainably." Janis Misins-Jubels, head of manufacturing at Bioreactors.net, added: “Joining Tetra Pak is a major milestone for us. Our decades of expertise in bioreactors, paired with Tetra Pak’s existing portfolio, global reach and resources, will accelerate the delivery of world-class fermentation solutions to customers around the globe.” The companies noted that biotechnology is expected to play an important role in meeting the food needs of a growing global population, with fermentation and bioprocessing technologies projected to be key innovations in building more circular and resilient food systems. The acquisition builds on Tetra Pak’s wider investments in the New Food category, including the launch of the Tetra Pak New Food Technology Development Centre in Karlshamn, Sweden , earlier this year, and Biotech Heights, an innovation hub established in Lund, Sweden, in 2023 in collaboration with Lund University.

Cultigen Group has launched Cellbase, a B2B marketplace designed to help cultivated meat companies source equipment and materials more efficiently. The platform aims to replace the long searches, slow quoting processes and pharma-focused catalogues that many producers currently deal with. Cellbase brings together suppliers across the entire production workflow, covering cell lines, growth media, bioreactors, scaffolds, lab equipment, sensors, processing systems and consumables. Each listing includes details on how the product applies to food production and what it is compatible with, allowing companies to quickly identify relevant options based on their stage of development. Cultigen Group says the platform is built specifically for the needs of cultivated meat manufacturing, which requires food-grade materials, cost structures suited to commercial production and suppliers familiar with long, continuous bioreactor operations. These needs differ from traditional laboratory markets and are often not addressed by general-purpose platforms. The launch comes as regulations become clearer in major markets, commercial-scale facilities move closer to operation and more specialised suppliers enter the sector with products suited to large-scale cultivated meat production. Cellbase is launching with initial supplier partnerships and plans to expand its offering. The company says the marketplace will give buyers a single platform to compare options and manage procurement, while offering suppliers access to a growing base of qualified customers.

The European Commission’s updated Bioeconomy Strategy sets out measures intended to help fermentation-focused food innovators scale up production and navigate the EU’s regulatory system more easily. The strategy highlights the role that advanced fermentation technologies can play in strengthening the region’s scientific and industrial competitiveness. It identifies precision fermentation – used to produce ingredients such as whey proteins and sustainable palm oil – and biomass fermentation – which grows high-protein foods with a meaty texture – as key areas of potential for boosting green growth and improving resource efficiency. It also underscores the importance of biorefineries in converting renewable biological materials into food and other commodities. Non-profit think tank the Good Food Institute Europe (GFI Europe) welcomed the proposals aimed at improving access to scale-up facilities and streamlining regulatory pathways but said concrete actions are now needed to enable startups to commercialise research emerging from Europe’s scientific community. Companies producing fermentation-made foods must seek authorisation under the EU’s Novel Food Regulations, a process that can be difficult for small firms to navigate. The strategy acknowledges that risk assessments for new technologies are lengthy and proposes providing technical support for SMEs developing fermentation-made products. It also states that the forthcoming Biotech Acts – the first expected next month – will simplify regulatory requirements, accelerate product approvals and introduce regulatory sandboxes to allow innovators, regulators and researchers to shape standards for emerging products. A lack of large-scale production facilities has long been a barrier for startups seeking to bring fermentation-made foods to market. The strategy proposes expanding access to pilot and demonstration plants, establishing a Bioeconomy Investment Deployment Group that will convene the Commission, the European Investment Bank Group and private investors, and introducing blended-finance schemes to help de-risk projects such as fermentation facilities and biorefineries. Lea Seyfarth, policy officer at GFI Europe, said: “It’s great to see the Commission recognise the crucial role that fermentation can play in driving green growth, reducing our reliance on imports and boosting Europe’s international competitiveness". “For Europe to establish itself as a global leader in this technology, these proposals now need to be followed up with concrete actions. The upcoming Biotech Acts must build on this growing momentum with clear policies enabling startups to commercialise Europe’s scientific expertise and bring innovative food products to the market.” Netherlands allows first public tastings of fermentation-made foods In a related development, the Netherlands has become the first EU member state to allow public tastings of fermentation-made foods that fall under the EU’s novel food category. The Dutch government has published a Code of Practice enabling companies to host tasting events for products such as animal-free cheese, eggs and fats. The framework applies to foods made using precision fermentation – a long-established technology now used to produce proteins and sustainable oils – and biomass fermentation, which grows protein-rich foods that can be used to create animal-free meat alternatives. GFI Europe’s senior policy manager Seth Roberts said: “By enabling safe public tastings of fermentation-made foods, the Netherlands shows how national guidance can complement the EU’s world-class food safety rules and drive innovation". “Precision fermentation can help build a more sustainable food system and drive growth, but realising its potential requires investment in research, infrastructure and support for companies navigating the regulatory landscape – exactly what the Netherlands is doing. Other EU countries should follow suit and develop measures to support European innovators in bringing these products to market.” The Dutch government has published a Code of Practice outlining how companies can safely conduct public tastings of fermentation-made novel foods. Top image: © Onego Bio’s egg whites, made using precision fermentation