NEW TECH FOODS

A joint research team from Hosei University and the University of Tokyo has successfully grown edamame in an artificial-light plant factory for the first time, producing stable, high-quality yields using hydroponic cultivation. The findings, published in Scientific Reports (Volume 15) , demonstrate that the nutrient film technique (NFT) can outperform conventional field farming in both productivity and nutritional quality. Artificial-light plant factories allow crops to be grown year-round under tightly controlled conditions, but legumes such as edamame have historically been difficult to cultivate indoors due to their long growth cycles and complex flowering and pod-setting requirements. The research team – led by professor Toshio Sano of Hosei University and associate professor Wataru Yamori of the University of Tokyo – set out to address these challenges. In comparative trials, the team tested three hydroponic systems: nutrient film technique (NFT), rock wool culture (ROC) and mist culture (MIST). NFT produced the strongest growth, with plants developing sturdier stems, healthier leaves and greater overall biomass than those grown in other hydroponic systems or in open fields. NFT-grown edamame also delivered the highest pod and seed counts, with yields exceeding those achieved through field cultivation. “Recent global warming and extreme weather events have raised concerns about reduced yields in open-field crop production. Our hydroponics technology offers a promising model for urban agriculture that is independent of climate conditions,” said professor Sano. Quality analysis showed that NFT-grown edamame contained higher sucrose levels than field-grown crops, contributing to improved sweetness. While free amino acid levels were slightly lower, the NFT system produced significantly higher isoflavone concentrations – compounds associated with potential health benefits. The researchers suggested that LED lighting may help stimulate the synthesis of these bioactive components. When yield, sweetness and nutritional value were evaluated together, NFT ranked highest overall. The technique is compatible with multi-layer vertical farming systems, making it suitable for dense urban areas where space is limited. According to the researchers, the technology could enable consistent year-round production and support future food security efforts. The team also noted possible long-term applications in environments where traditional agriculture is not feasible. “Since edamame is cultivated not in open fields but through hydroponics in an LED-based plant factory, it may become possible to grow edamame even in urban areas, deserts or outer space,” added professor Sano. The breakthrough overturns long-held assumptions about the feasibility of growing legumes in artificial-light plant factories and highlights the potential role of controlled-environment agriculture in addressing climate resilience, nutritional quality and global food supply.

AKA Foods has raised $17.2 million in seed funding to launch AKA Studio, a secure AI platform designed to accelerate food product development. The round was led by AI entrepreneurs Alex and Michael Bronstein. AKA Studio consolidates a company’s internal R&D data – including sensory analysis on texture, aroma and taste – into a structured system that uses AI to support formulation and optimisation. According to the company, the platform aims to shorten innovation cycles from years to weeks by bringing together historical research, ingredient specifications, sensory feedback and regulatory documents in one environment. It is designed to support tasks such as reformulation, clean-label development, sugar and fat reduction and supply-chain resilience. AKA Studio operates as a SaaS platform, with an option for on-premise, air-gapped deployment. AKA Foods said client data is stored in private environments, is not shared or used to train models and remains fully owned by the customer. Professor Alex Bronstein, chief scientist at AKA Foods, said: “AKA Foods is essentially bringing to market a new type of a grammar; a language for food, creating AI agents that are capable of connecting to different external data sources and then making recommendations on how to improve the recipe. This is something that a generic AI model like ChatGPT will never be able to achieve.” David Sack, founder and CEO of AKA Foods, added: “The global food industry holds enormous amounts of valuable knowledge but struggles to use it effectively. AKA Studio gives companies the ability to capture, organise and apply that knowledge securely. This investment allows us to expand deployment to enterprise clients worldwide and continue advancing the science behind how food is created.” Beyond food and beverage applications, the company said its sensory-AI framework could also benefit flavour, fragrance, cosmetics and pharmaceutical formulation.

Ingredion has partnered with Swiss biotech start-up Cosaic, aiming to enhance the taste and texture of animal-free foods and beverages using Cosaic’s yeast ingredient. Cosaic – previously named Cultivated Biosciences – introduced its Cosaic Neo solution earlier this year alongside its name change. The ingredient is designed to enable manufacturers to achieve ‘dairy-like creaminess’ and stability across a range of animal-free F&B applications, from functional beverages to spirits and sauces. Cosaic Neo is a natural, yeast-derived emulsion that includes fats, proteins and fibres that combine naturally to offer eight functional and sensory benefits in a single, clean label animal-free ingredient. While today’s food products typically blend fats, proteins and carbohydrates from different sources, often relying on additives to bring them together, Cosaic Neo’s microstructure naturally integrates these molecules. This allows nutrients to combine in new ways beyond simple one-to-one replacements, eliminating the need for additives. Ingredion will support Cosaic in implementing its go-to-market strategy, beginning with the US market. It will co-develop new products to expand the start-up’s portfolio, which already includes solutions for performance drinks, meal replacement shakes, dressings, sauces and spirits. Mike Leonard, chief innovation officer at Ingredion, said: “From improved texture, to taste, to performance, Cosaic leverages a deep knowledge of biotech innovation to develop a novel, multi-functional ingredient platform that will allow us to innovate foods with customers in ways never before imagined”. Tomas Turner, co-founder and CEO at Cosaic, said: “Partnering with Ingredion marks a pivotal moment for Cosaic. It validates the years of research we’ve poured into reimagining what ingredients can do, and how they can do better for people, businesses, and the planet”. “Together, we’re bringing our yeast-derived emulsion to the world stage, transforming how creamy, delicious, and sustainable foods are made.”

Pluri has secured new international collaboration agreements across its cell-based food and agriculture subsidiaries, extending its commercial footprint in Asia, Europe and the US. The company said the deals support development programmes at Ever After Foods, Kokomodo and Coffeesai – ventures focused respectively on cultivated meat, cellular cacao and cell-based coffee production. Ever After Foods has begun multiple scale-up and pre-commercial trials with food companies and cultivated-meat players in Asia and the US. The programmes aim to validate production at larger scales and advance customer-specific use cases, with pilot results expected among the next milestones. Kokomodo has signed two new strategic agreements: one with a European confectionery-focused food innovation firm, and another with a US multinational operating in food and agriculture. The collaborations will support R&D and manufacturing expansion, as well as potential co-development projects in Europe and North America. Coffeesai has entered a strategic partnership with a major food and beverage group headquartered in East Asia. The agreement focuses on advancing controlled, indoor cell-based coffee cultivation intended to reduce the environmental impact of traditional coffee farming and shorten supply chains. Pluri CEO and president Yaky Yanay said the partnerships indicate growing confidence in the company’s 3D cell-expansion platform, noting that each agreement includes a collaborator-funded proof-of-concept phase. “These collaborations represent a major leap forward in our foodtech and agtech roadmap,” Yanay said. “We believe that each collaboration not only validates the market readiness and multifaceted potential of our scalable 3D cell expansion technologies but also brings the power of world-class collaborators into our ecosystem." "Together, we aim to reshape the way the world produces and consumes essential food products. We believe that the fact that every agreement includes a collaborator-funded proof-of-concept is a clear vote of confidence in our technology and reinforces our ability to deliver sustainable, long-term value for our shareholders.” Top image: © Pluri

Kääpä Biotech, a Finnish start-up specialising in functional mushroom ingredients, has successfully secured a €9 million strategic investment. The milestone will contribute to the company’s growth plans in the global nutraceuticals market, accelerating its mission to bring premium, traceable and clinically validated functional mushroom ingredients to the forefront of global wellness and health. Global agri-food tech fund manager PeakBridge led the investment round, together with food-tech venture capital fund Zintinus. The capital will enable Kääpä to increase production capacity, expand vertical integration, scale operations, strengthen the market position of its NordRelease ingredients and meet surging demand from international consumers across the wellness, nutrition and supplement sectors. Eric Puro, CEO and co-founder of Kääpä Biotech, said: “The functional mushroom market continues to expand rapidly, with the sector fuelled by increasing customer demand for high-quality, trustworthy and science-backed functional mushroom products”. “We are overjoyed by the strengthening relationship with PeakBridge, who invested in us earlier this year . In addition to the strategic partnership and funding, PeakBridge’s tailored value-add programmes for portfolio companies are a cornerstone of their partnership approach, guided by a team with deep food industry expertise.” Gali Artzi, partner and CTO at PeakBridge, commented: “Kääpä Biotech exemplifies what we look for in this space: vertical integration that addresses real supply chain vulnerabilities, rigorous bioactive standardisation and a European base that cuts dependence on Asia's concentrated production”. “Functional mushrooms represent more than a wellness trend; they're a convergence of centuries of traditional use, growing clinical evidence and modern extraction science that delivers measurable health benefits. Kääpä is a true sector leader and we’re thrilled to extend our support into this next chapter.” In September 2025, Kääpä unveiled a new mushroom cultivation facility in Paimio, Finland, expanding its production and R&D capabilities. In June 2025, it opened an additional cultivation site in Salo, Finland, further strengthening its capacity to meet growing demand for Nordic-origin, premium functional mushroom ingredients.

GoodLeaf Farms, Canada’s largest national vertical farming operator, has completed a CAD 52 million (approx. $37 million) equity financing round to scale production at its facilities in Alberta and Quebec and to build a new research and development centre in Ontario. The round included new and existing investors, among them Farm Credit Canada (FCC), Power Sustainable Lios and McCain Foods. The company said 2025 marked a period of strong growth, with demand for its Canadian-grown baby greens, microgreens and blends rising sharply. Earlier this year, GoodLeaf opened its Agricultural Centre of Excellence in Guelph, which now serves as its R&D hub. CEO Andy O’Brien said demand for the company’s products “nearly doubled” by April. The new funding will allow GoodLeaf to double output at its two largest farms in 2026, he added. FCC’s managing director Adam Smalley said the investment aligns with the growing consumer appetite for locally produced produce and supports Canada’s long-term food security. Jonathan Belair, managing partner at Power Sustainable Lios, said GoodLeaf’s ability to raise capital “speaks to the confidence investors have in vertical farming” and the milestones the company has achieved. Part of the funding will go towards establishing a new R&D centre in Ontario to advance more sustainable and efficient growing practices across GoodLeaf’s three vertical farms. Charlie Angelakos, VP of global external affairs and sustainability of McCain Foods, added: "We have been a key partner in GoodLeaf's development, and we're excited to continue supporting their mission". Top image: © GoodLeaf

Finnish seafood tech company Hailia has released new data showing that fish products made from salmon filleting sidestreams – including heads, fins and frames – contain significantly higher levels of essential nutrients than conventional fillets. According to the analysis, seafood products made with sidestreams can contain up to 20 times more calcium, five times more marine collagen, twice as much iron and ten times more zinc per 100g compared to salmon fillet products. The study also found elevated levels of vitamin D and omega-3 fats. Hailia said the higher concentrations are due to the increased presence of bones and cartilage in the raw materials, which boost calcium and vitamin D content. The company noted that marine collagen levels in sidestream-based products can reach 2g per serving, comparable to many collagen supplements currently on the market. Hailia CEO and founder Michaela Lindström said the findings highlight the opportunity to use parts of the fish traditionally considered low-value to create nutritionally dense, ready-to-eat products. “Our data shows these raw materials can serve a much bigger purpose, not just as traditional ingredients, but as a natural source of nutrients like marine collagen that are increasingly sought after in global wellness markets in supplement form,” she said. The company also pointed to iron as a growing nutritional concern, particularly for women. Hailia’s analysis indicates that salmon heads, frames and fins contain double the iron content of fillets, suggesting sidestream-based products could help address iron deficiency while improving resource efficiency in seafood processing. CTO and co-founder Otto Kaukonen said the results mirror past trends in other food sectors. "Traditional processing has prioritised fillets, even though the heads, frames and fins contain much higher levels of collagen, calcium and iron. With Hailia’s technology, we can finally unlock the full nutritional potential of these parts," he added. Hailia’s technology converts fish sidestreams into ready-to-use food products, expanding their application beyond small pelagics and salmonids to a wider range of species. The company said the approach allows processors to add value to low-yield raw materials while meeting demand for nutrient-rich, sustainable seafood.

Fermenta, a health and performance nutrition start-up, is set to introduce protein bars made with Solein in the US market, with consumer availability planned for Q1 2026. The launch will make the products among the first Solein-based offerings available to US consumers. According to Solar Foods, the developer of Solein, the protein ingredient offers a full essential amino acid profile, contains iron, vitamin B12 and 10% fibre and has no cholesterol or saturated fat. Solein is produced through gas fermentation, which the company says enables a scalable production model with a significantly lower environmental impact than conventional protein sources such as soy, pea or whey. Fermenta will release the products under its Gutsy brand, targeting demand for functional, gut-health-focused nutrition. The bars will be gluten-free, animal-free and positioned as high-protein, vegan-friendly options with reduced sugar. A limited early batch is expected in early 2026. Fermenta CEO John Gibb said the company aims to combine nutritional benefits with sustainability: “Solein is a groundbreaking new ingredient which supports our sustainability ambition and offers exceptional nutritional values with no compromise on taste”. Solar Foods said Fermenta is among the first US partners to bring a commercial product to market using the ingredient. “Fermenta’s functional protein bars are one example of how Solein works in final products,” said Troels Nørgaard, chief commercial and product officer at Solar Foods. Solar Foods has begun commercialising Solein in the US, initially focusing on the health and performance nutrition sector. The company said it has signed multiple supply agreements and is working with customers to support product development. Solein-enabled foods have previously reached consumers in Singapore.

Zurich-based robotics start-up Mimic has raised $16 million in a seed round led by Elaia and Speedinvest, with participation from Founderful, 1st kind, 10X Founders, 2100 Ventures and the Sequoia Scout Fund. This seed round brings the company's total funding to over $20 million. The capital will accelerate development of Mimic’s foundation AI model and humanoid robotic hands, as well as support new deployments with global industrial partners. Founded in 2024 as a spin-off from ETH Zurich, Mimic is building AI-driven 'dexterous' robotic systems capable of performing complex manual tasks typically handled by human workers. The company combines AI-trained robotic hands with off-the-shelf robot arms, enabling industrial automation without the need for fully humanoid robots. Stephan-Daniel Gravert, co-founder and CPO at Mimic, said: “Humanoids are exciting, but there aren’t many industrial scenarios where the full-body form factor truly adds value. Our approach pairs AI-driven dexterous robotic hands with proven, off-the-shelf robot arms to deliver the same capabilities in a way that is much simpler, more reliable and rapidly deployable." The start-up’s technology uses imitation learning to train AI models from real-world human demonstrations. Operators wear Mimic’s data-collection devices while performing their normal work, capturing detailed motion data directly from factory floors. The resulting models allow robots to autonomously adapt to changing object positions, self-correct and handle real-world disturbances. Elvis Nava, co-founder and CTO at Mimic, added: “Our general purpose AI models allow us to automate manual labour in a way that simply was not possible before. Thanks to our unique focus on human-like dexterity and human data, we are competitive at the robot foundation model layer as well as the application layer.” Mimic’s technology is already being piloted by Fortune 500 manufacturers, global automotive firms and multinational logistics providers. The company employs around 25 engineers, researchers and operators, and has received additional non-dilutive funding from Switzerland’s federal innovation agency. Stefan Weirich, co-founder and CEO at Mimic, commented: “We’re at an inflection point in robotics where learning-based systems meet real industrial needs. We make dexterity deployable at scale, closing the gap between what AI can do in the lab and what factories actually need. Europe has the talent, the infrastructure and the demand, and we’re building the company that brings all of this together.”

Researchers at the Carlsberg Research Laboratory have identified a key gene that could help protect cereal crops from pre-harvest sprouting (PHS), a climate-driven problem causing billions in annual losses. The project involved scientists from the University of Copenhagen, University of Cambridge, Leibniz Institute of Plant Genetics and Crop Plant Research, International Barley Hub/James Hutton Institute, SECOBRA Recherches and the University of Adelaide. The study, published in the peer-reviewed academic journal Science , reveals how variations in a single gene – MKK3 – influence seed dormancy and sprouting risk in barley. By identifying the genetic mechanisms that determine whether grains begin to germinate prematurely before harvest, researchers have opened the door to developing new, climate-resilient crop varieties. Pre-harvest sprouting occurs when rain or humidity triggers seeds to germinate before harvest, lowering grain quality and value. “This breakthrough is bigger than beer – it’s about brewing a better tomorrow for everyone,” said Birgitte Skadhauge, vice president and head of the Carlsberg Research Laboratory. Using advanced genetic mapping and multi-year field trials across continents, the international research team demonstrated how specific variants of the MKK3 gene affect seed dormancy and resilience under wet harvest conditions. The results also trace how centuries of farming have shaped the gene’s evolution across different climates, offering a roadmap for crop breeders to balance yield and resistance to sprouting. Christoph Dockter, head of cereal crop development at the Carlsberg Research Laboratory, added: “Our work shows how centuries of farming and climate adaptation have shaped the genetic landscape of this vital crop and provides a roadmap for breeders to balance dormancy and sprouting risk – helping farmers everywhere grow better crops, even as weather becomes more unpredictable."

Re:meat has rebranded as Curve, marking a strategic shift toward enabling scalable and cost-efficient biomanufacturing of proteins across multiple industries. The company, originally focused on cultivated meat, said the new identity reflects its broader mission to provide modular production systems that bridge the gap between basic food-grade fermenters and expensive pharmaceutical set-ups. Curve’s platform aims to make industrial-scale protein production commercially viable for applications in food, health, materials and cosmetics. Jacob Schaldemose Peterson, co-founder and CEO of Curve, said: “Scaling biotech is the next industrial revolution – but it demands tools built for this century, not the last. With Curve, our ambition is to unlock scalable biomanufacturing – at cost points that finally make industrial deployment possible.” Curve’s core technology, known as Biobric, is designed to lower capital expenditure by up to 70%, accelerate process optimisation and support commercially viable precision fermentation and cultivated meat production. According to Torbjörn Sahlén, investor and board member, the rebrand expands the company’s potential beyond cultivated meat. “Cost-efficient cultivated meat production has always been the ambition for Re:meat,” Sahlén stated. “However, experience shows that if we focus exclusively on that, we are not maximising our ability to scale and leave significant potential untapped. This shift – and consequently the name Curve – reflects this strategic opportunity.” Curve collaborates with precision fermentation and biotech firms to conduct joint scale-up trials, optimising strains, media and processes before licensing validated systems to industrial producers. The company said the rebrand marks both a strategic and technological milestone as it transitions from a single-sector focus to a wider protein platform supporting multiple industries.

Remilk, an Israel-based precision fermentation company producing dairy proteins without animals, has partnered with Gad Dairies to launch The New Milk – a cow-free milk alternative identical in taste and functionality to conventional dairy. The initial lineup includes a Barista Milk for foodservice and two consumer products: a classic milk and a vanilla-flavoured variant. Remilk produces its milk proteins via microbial fermentation, creating β-lactoglobulin identical to that found in cow’s milk but without using animals. The protein is already approved by regulators including the US FDA, Israel’s Ministry of Health and authorities in Canada and Singapore. Unlike plant-based substitutes, The New Milk replicates the taste, texture and functionality of dairy, while remaining lactose-free, cholesterol-free and kosher-pareve. It is fortified with calcium and vitamins and contains 75% less sugar than conventional milk. The launch follows more than five years of R&D and over $150 million invested in Remilk’s patented fermentation platform. Aviv Wolff, founder and CEO of Remilk, said: “We founded Remilk with a clear vision – to create a better, healthier and tastier world through real milk made without cows. Today, in a remarkable global milestone, that vision is becoming a reality: The New Milk is launching in Israel." "Our partnership with Gad Dairies, a brand with an unmatched culinary legacy, is the natural next step to ensure the highest-quality, best-tasting products. We’re proud of this collaboration that bridges vision and innovation with uncompromising taste and quality.” Amir Aharon, CEO of Gad Dairies, added: “Our collaboration with Remilk represents a global breakthrough for Gad – milk born from advanced science and technology, yet rooted in decades of culinary tradition. The New Milk proves that it’s possible to combine premium quality, sustainability and industrial innovation without sacrificing taste." "This is a defining moment for the dairy category. For us, The New Milk is more than a product, it’s a historic milestone where generations of dairy tradition meet groundbreaking technology. It continues Gad’s commitment to placing taste and quality at the centre.” The product is rolling out this week across cafés, restaurants and hotels in Israel, with retail launches scheduled for January 2026.