NEW TECH FOODS

Regenerative dairy brand Golden Hooves has unveiled its first-ever salted butter crafted from the same regeneratively farmed milk used in its range of cheeses. Developed during the Big Food Redesign Challenge, an initiative by the Ellen MacArthur Foundation and the Sustainable Food Trust, Golden Hooves’ new Salted Butter is now available through Waitrose, Booths, Ocado and independent retailers across the UK. Described as rich, creamy and fresh, with a luxurious mouthfeel and sweetness, the butter has already received attention from a number of industry award schemes. “This launch represents what Golden Hooves stands for, delicious, everyday dairy that’s good for people and the planet,” said a Golden Hooves spokesperson. “Our butter showcases how regenerative farming can deliver both premium quality and real environmental impact.” Golden Hooves Salted Butter was refined during the Big Food Redesign Challenge, which took participating brands through design, production, and retail phases to develop products that restore nature rather than deplete it. The butter’s development process examined supply chains from soil to shelf, ensuring that regenerative principles guided every stage. “The Big Food Redesign Challenge gave us the framework to demonstrate how regenerative agriculture can scale while maintaining taste and value,” the company said. “It’s about proving that quality and conscience can go hand-in-hand.” Golden Hooves Salted Butter is available in 200g retail packs, joining the brand’s growing line-up of cheeses (200g pre-packs and 2.5kg deli blocks) and crackers (80g packs).

UK cultivated fat producer Hoxton Farms has submitted its first regulatory dossier to the Singapore Food Agency (SFA), seeking approval to commercialise its cultivated pork fat in Singapore. The submission marks a key milestone in the company’s regulatory and commercial roadmap, as it targets expansion into the Asia-Pacific region. Singapore remains the only country to have approved cultivated meat for sale, and has since positioned itself as a global leader in food innovation and safety regulation. The dossier was led by Vítor Espírito Santo, Hoxton Farms’ chief scientific officer, who previously oversaw the world’s first regulatory approval for cultivated meat in Singapore. The company has developed a patented, low-capex biomanufacturing platform designed to grow animal fat cells at scale, combining expertise in cell biology, AI and bioprocess engineering. “Our cultivated fat isn’t just about delivering delicious taste," said Espírito Santo. "It’s a healthier, more resilient and sustainable ingredient that can strengthen food systems worldwide. This submission reflects the extraordinary work of our team and the real progress Hoxton Farms has made in the biomanufacturing technologies needed to make that future possible.” Hoxton’s cultivated pork fat – marketed as Hoxton Fat – is intended as a functional ingredient for use in hybrid and plant-based meat products, offering the flavour and performance of conventional animal fat with improved nutritional and environmental profiles. Max Jamilly, co-founder and CEO of Hoxton Farms, added: “This milestone marks the start of our regulatory journey, with many more submissions ahead as we bring cultivated fat to market across APAC and worldwide". The company plans to file additional dossiers in the UK, North America and other Asian markets over the coming months. In 2025, Hoxton Farms was selected for the Food Standards Agency’s Cell-Cultivated Products Sandbox in England and Wales, which aims to support companies navigating the regulatory pathway for novel foods. The SFA remains a pioneer in cultivated food regulation, having previously approved products including cultivated chicken, quail and pet food. Singapore’s regulatory framework is recognised for its transparency and collaboration with industry, supporting its broader '30 by 30' food security goal to produce 30% of its nutritional needs locally by 2030. The submission was coordinated by Joe Taylor, head of innovation at Hoxton Farms, following years of R&D, process validation and safety testing. “Submitting our first regulatory dossier is an exciting and defining moment for Hoxton Farms,” added Taylor. “Singapore’s leadership in food innovation has set a global standard and we’re looking forward to working closely with the SFA to bring cultivated fat to consumers safely and responsibly.”

Food-tech start-up Atlantic Fish Co has closed its seed financing round, raising $1.2 million to accelerate development of its cultivated seafood platform. The round drew participation from a number of investment firms, as well as receiving a Small Business Innovation Research grant from the National Science Foundation, bringing its total funding to date to $2.3 million. It is reported that 90% of global fish stocks are at or beyond sustainable harvest levels, something Atlantic Fish Co aims to address with its proprietary cell-cultivation platform. The technology is capable of producing high-quality seafood fillets without the environmental and health risks associated with wild or farmed fish. Doug Grant, CEO of Atlantic Fish Co, said: “We’ve stayed capital-efficient with disciplined milestones and focused on seafood, the category best positioned to break through. This $1.2 million enables us to finalise our go-to-market product and secure the regulatory greenlights to launch in the US.” Atlantic Fish Co plans to use the new capital to refine the texture, flavour and nutritional profile of its cultivated fish fillets and establish distribution channels. The company’s technology can be used across of range of species, with a commercial focus on premium whitefish, starting with sea bass. The cultivated fillets are designed to replicate the texture and flavour of wild-caught seafood, while eliminating exposure to mercury, microplastics, antibiotics and parasites. Sam Selig, investment manager at Katapult Ocean – one of the participants in the funding round – said: “The Atlantic Fish team have demonstrated outstanding execution in the nearly two years since our first conversation. Their platform represents what we believe is breakthrough technology in cultivated protein.” Selig added: “Supporting the initial commercialisation of their sustainable whitefish fillet, and their broader vision to expand across proteins, aligns perfectly with our mission to back ocean and health-friendly blue foods.” Founded in 2023, Atlantic Fish Co partners with chefs, distributors and technology leaders with the aim of building a more resilient, sustainable seafood supply chain.

Upcoming regulatory changes in Canada will allow meat from cloned animals to enter the Canadian food system without pre-market safety review or mandatory labelling. According to recent documents from Health Canada and the Canadian Food Inspection Agency (CFIA), planned revisions to the country’s Novel Foods framework will remove cloned animals from the definition of “novel foods.” As a result, meat derived from cloned animals could be sold in Canada without undergoing a safety assessment or being identified on packaging. The move stems from a policy review launched in 2023. Health Canada, working with the CFIA and Agriculture and Agri Food Canada, concluded that meat, milk and other foods from cloned cattle and swine are equivalent to conventionally raised meat and safe for consumption. However, foods from cloned goats and sheep will still be treated as novel and must undergo full pre-market reviews. In the consultation material, Health Canada stated: “Scientific evidence indicates that foods derived from clones of cattle and swine, and their offspring, do not present greater risks to human health, animal health, or the environment.” The cloning policy was initially introduced in 2003. The policy classified cloned-animal products under the ‘novel foods’ framework due to limited scientific data at the time. Producers of cloned animal products under this framework were required to submit detailed safety assessments before cloned-origin products could be approved for sale. The policy covered cloned cattle and swine that underwent a process known as somatic cell nuclear transfer (SCNT), the same method used to create Dolly the Sheep, the world’s first cloned mammal. The policy change was subject to a consultation that began last year. There has been some criticism from meat producers in the country, with Canadian pork producer duBreton claiming that the lack of disclosure undermines consumer trust. Vincent Breton, DuBreton’s CEO, said: “The government quietly changing the definition of a novel food means that unless it’s labelled organic, there is no way to distinguish brands that support animal cloning from brands that don’t. People want and deserve to know that.” DuBreton is urging food brands to adopt voluntary and verifiable labelling to advance transparency and to make it clear whether products are created using cloned meat or traditional farming methods. Health Canada stated that the policy change decision is science-based, not a rollback of safety standards and that the science available now has advanced since the implementation of the original policy. The department added that all food sold in Canada, cloned or otherwise, must meet the same health and safety requirements under the Food and Drugs Act.

Fork & Good has announced the acquisition of fellow cultivated meat company Orbillion, combining their respective expertise in cultivated pork and beef to create what the companies describe as a cost-effective platform for red meat production. The merger brings together two firms with operations and customers across North America, Europe, Asia and the Middle East. According to Fork & Good, the combined entity will hold one of the largest intellectual property portfolios in the cultivated meat sector. Niya Gupta, co-founder and CEO of Fork & Good, said the acquisition strengthens the company’s global reach. "We're already working with customers in North America and East Asia and are excited to bring Orbillion's relationships in Europe and the Middle East online," she said. "We're not asking food manufacturers to wait five to ten years for supply chain solutions – we're giving them the ability to improve their products and create that resilience right now." The deal comes amid ongoing food supply pressures linked to tariffs, trade disputes and logistics disruptions. Fork & Good said the acquisition will allow the company to offer manufacturers greater supply chain diversification, shortening livestock lead times and providing functional ingredients to enhance taste, shelf life and clean label appeal. Both companies already have commercial agreements with major food producers, including Luiten Food. “Serving the customer of the future requires innovation,” said Luiten Food CEO Lennert Luiten. “Our vision is to integrate Fork and Good’s cultivated meat with familiar meat and plant-based options, paving the way for a new generation of products that satisfy our taste buds and support a sustainable future." Fork & Good has developed a streamlined process for producing pork muscle cells, while Orbillion was among the first to scale beef muscle cell cultivation. The merger aims to reduce costs and expand the range of available products to meet different regional regulations. Operations will continue from Fork & Good’s pilot plant in Jersey City, New Jersey, with Orbillion’s UAE subsidiary serving as a base for Middle Eastern markets. Gabor Forgacs, co-founder and CSO of Fork & Good, stated: “We learned the lesson the hard way, when launching Modern Meadow, the first cultivated meat company, thinking technology is all and customers follow. We now know better, and this acquisition allows us to widen our customer base and the technological repertoire that is needed to accomplish this.” The combined company will pursue a margin-first approach, aiming to demonstrate techno-economic viability at mid-scale before expanding further. Fork & Good said the integration positions it to deliver a wider product portfolio and stronger partnerships with food manufacturers. Orbillion’s CEO Patricia Bubner will join Fork & Good as chief operating officer. ““The combination of our strengths allows us to deliver greater value to our customers by offering a broader portfolio of products and a stronger foundation for long-term partnership,” she highlighted. Top image: © Fork & Good

Pow.Bio has scaled its continuous biomanufacturing platform to 3,000 litres at ATV Technologies’ facility in Compiègne, France, marking a major milestone in the industrial validation of its technology. The project, conducted in partnership with Bühler Group and ATV Technologies, demonstrated that Pow.Bio’s continuous fermentation process can deliver three times higher protein productivity compared to conventional fed-batch methods, while significantly reducing production costs. According to the company, the trials also confirmed over 50% reductions in projected costs of goods sold and showcased how machine learning (ML) and model predictive control can optimise process performance in real time. Pow.Bio’s system uses advanced ML algorithms to replace manual process adjustments with data-driven control, allowing facilities to adapt rapidly to operational changes. ATV’s technical capabilities and Bühler’s process engineering expertise supported the adaptation of existing infrastructure to accommodate continuous operation. Bühler conducted a pre-qualification of the Compiègne site and facilitated technology transfer from Pow.Bio, helping accelerate the start of trials. Shannon Hall, CEO and co-founder of Pow.Bio, said: "ATV has been a reliable partner with a highly skilled team who have helped bring our technology to life at a larger scale. This collaboration proves that our continuous fermentation platform delivers reliably at scales that matter with unmatched economic viability. What excites me the most is that our customers can now." Karima Zitouni, general manager at ATV Technologies, commented: "Working with Pow.Bio challenged us to rethink what's possible in fermentation. By combining continuous processing with intelligent ML optimisation, we achieved results that far exceeded our expectations. We’re proud to help prove this technology’s potential to scale and reshape the industry." Thierry Duvanel, director of innovation at Bühler Group, added: "We've demonstrated that today's biomanufacturing lines can be made truly data-driven and self-optimising – delivering higher yields, greater stability and consistent performance at scale -by implementing predictive, continuous fermentation at ATV, using Pow.Bio’s technology". "Importantly, the method can be quickly implemented throughout the current infrastructure by being retrofitted into existing plants. This is a significant step toward dependable continuous operation at larger scales, particularly in the demanding markets of food, feed and ingredient biomanufacturing." Pow.Bio said further industrial-scale projects are planned as it continues to expand its partnerships to deploy its continuous biomanufacturing platform globally. Top image: © Pow.Bio

Shanghai-based cell culture media manufacturer JSBio has announced an expanded focus on cellular agriculture, leveraging its biopharma expertise to advance the scalability and cost-efficiency of cultivated meat production. With more than a decade of experience in large-scale biopharmaceutical manufacturing, JSBio has produced over 200 serum-free media formulations for a variety of cell types. Building on this foundation, the company has developed its CellKey series – a line of food-grade culture media designed specifically for cultivated meat applications. The company said it currently supplies culture media to existing cultivated meat partners for under $1 per litre and plans further cost reductions as it expands its supply chain and adopts new process technologies. JSBio operates what it describes as Asia’s largest dry powder culture media network, with an annual capacity exceeding 6,000 tonnes across multiple sites. Shun Luo, founder of JSBio, said: "Cellular agriculture is a breakthrough technology that enables the production of real animal ingredients directly from cells. It offers a powerful way to strengthen food security and promote sustainability. This expansion is a natural next step for us, extending our mission from advancing human health to supporting the long-term wellbeing of both people and the planet." Louis Cheung, chief operating officer of JSBio, added: "For existing cultivated meat clients, JSBio offers culture media at less than one US dollar per litre. As we expand our supply chain and adopt new technologies to boost productivity, we anticipate further reductions in cost." "With over 6,000 tons of annual capacity across several sites, JSBio operates Asia's largest dry powder culture media network – positioning us to deliver both scale and affordability to our partners." As part of its growth strategy, JSBio has joined the APAC Society for Cellular Agriculture (APAC-SCA) to strengthen collaboration and innovation across the region. “JSBio is among the most capable players in Asia for culture media innovation and scalable bioprocess support,” said Peter Yu, programme director at APAC-SCA. “With their regional leadership and solid expertise, JSBio will help global players scale efficiently in Asia and advance commercialisation."

As global debates around health and transparency reshape the food industry, sugar reduction is becoming one of its most complex frontiers. From consumer mistrust of additives to regulatory pressure on sugar content, brands are navigating a delicate balance between safety, taste and simplicity. Michael Gordon, CEO of BlueTree Technologies, explores how clean-label innovation and physical sugar removal technologies could redefine what 'better-for-you' means in 2025 and beyond. Food safety and sugar consumption are increasingly intertwined in the minds of consumers. In 2025, food additives and ingredients became a top concern for American consumers, rising from 30% to 36% in just one year, according to the International Food & Health Council. At the same time, confidence in the US food supply fell to its lowest point in nearly a decade, with only 11% of Americans saying they are 'very confident' in its safety. Global pressure to address sugar overconsumption adds another layer of urgency. The World Health Organization recommends limiting free sugars, such as those in fruit juices and concentrates, to less than 10% of daily caloric intake, citing links to obesity, diabetes and other health risks. Both reports indicate the need for the food industry to deliver healthier, cleaner products without compromising taste or consumer confidence. The question remains: Is it possible for brands to create high-quality, reduced-sugar, additive-free products that maintain taste and consumer trust? The additive dilemma Consumers today are often confused and skeptical about sugar substitutes. For decades, artificial sweeteners like aspartame, sucralose or sorbitol have offered simple and effective ways to reduce sugar. However, those solutions now clash with modern expectations for “clean label” products. They are linked to potential health concerns, lack transparency and have long or unfamiliar ingredient lists, reinforcing the idea that reformulated foods are 'engineered'. Skepticism extends beyond the ingredients themselves. Research shows a widespread lack of confidence in the regulatory frameworks meant to validate them. Nearly half of UK adults surveyed reported low awareness of how artificial sweeteners are regulated, and although 72% said they generally 'trust regulatory bodies,' that belief didn’t predict how safe or beneficial they judged the sweeteners to be. In the US, confidence in the food supply is also declining. Only 55% of Americans reported feeling 'very' or 'somewhat' confident in food quality assurance in 2025, down from 70% in 2023. Even with FDA regulations in place, consumers aren’t necessarily reassured. So why develop a new sugar substitute if shoppers question who approves it? Consumers want less sugar, but they are not necessarily asking for fewer additives. They are looking for products with integrity: simple and transparent. Faced with uncertainty, many reject the products that include these substances and the systems meant to validate them, resulting in the destruction of brands’ default paths to trust. Consumers want both less sugar and fewer additives Consumers are more health-conscious and label-savvy than ever. Yet for most, ingredient lists are filled with unfamiliar terms, leaving them to rely on simple rules of thumb when making decisions. One common benchmark is the five-ingredient rule, if a product has more than five ingredients, consumers may perceive it as overly processed or less trustworthy. Sugar, however, remains one of the toughest challenges. It is not just a sweetener; it contributes to flavour balance, texture and shelf life. Reducing or removing it without affecting the sensory profile is a complex task. Emerging food-tech solutions Start-ups and research labs are developing strategies to reduce sugar without controversial non-natural ingredients. Using biotechnology, fermentation and plant-based chemistry, these approaches preserve taste and functionality while meeting consumer expectations for natural and transparent ingredients. Fermentation-derived sweeteners: Precision fermentation enables the production of rare sugars, such as allulose and tagatose, that mimic sugar’s taste with fewer calories. Plant-based alternatives: Advances in processing reduce bitterness and aftertaste in natural sweeteners such as stevia and monk fruit. Enzyme-enabled sugar reduction: Enzymes can break down sugars in juices or dairy products, lowering their content without introducing new ingredients. While each method represents progress, none is without limitations. Scaling fermentation is challenging, and regulatory classifications can lead to confusion over whether ingredients are considered “natural”. Plant-based alternatives show promise, but acceptance varies by product category. Enzyme-driven solutions can be technically effective but may introduce formulation complexities that conflict with clean-label goals. The case for physical sugar removal Several approaches to sugar reduction represent important progress, but they often involve trade-offs in cost, taste, consumer perception, or scalability. Physical sugar removal methods offer an alternative. These processes selectively take out sugar rather than substituting or chemically altering it, and they are scalable. Unlike additive-based methods, physical removal reduces sugar without introducing new ingredients, which helps maintain taste and texture. With 36% of consumers reporting concern about additives, this 'nothing added; approach may also address consumer preferences while aligning with World Health Organization guidance on sugar reduction. Food safety in the spotlight The focus on additive removal brings attention to reality. Food safety is about more than avoiding contamination. It is about building credibility in ingredients, processing methods, and the messages brands communicate. Even when regulators deem artificial sweeteners harmless, public skepticism toward those judgments is growing. In the eyes of consumers, perception of risk can matter as much as the science. Excess sugar also poses long-term health risks, prompting governments worldwide to implement sugar taxes, stricter labeling, and reformulation targets. Clean-label sugar reduction technologies address these demands, positioning companies to meet shifting regulatory and consumer expectations. Challenges ahead Clean-label sugar reduction is not without hurdles. Labeling and regulation add further complexity; even chemically identical ingredients may not legally be labeled as 'natural'. Regulators are doing their part, but the greater challenge lies with the industry. Consumers are looking for products with real integrity, food that feels close to its source. Preserving that integrity requires investment in advanced equipment and solutions to manage the shorter shelf life of fresher, higher-quality products. Beyond production and logistics, brands must also earn consumer trust. While regulators may declare a product safe, consumers look for clearer signals of quality and transparency. Programs that provide positive scores or 'green light' labels could help, but ultimately, it is the brands, not the regulators, that carry the responsibility for earning and sustaining confidence. A convergence of health, trust and innovation As consumers question not only ingredients but also the regulators who approve them, while health authorities call for reduced sugar, it is clear that simply swapping one ingredient for another is no longer enough. Emerging physical removal technologies suggest a way to bridge the gap, cutting sugar while maintaining clean labels and consumer trust. Scalable and effective, this approach sets a new benchmark for food and beverage companies seeking innovations that satisfy both health goals and public perception. Clean-label sugar reduction is more than a technical challenge; it is a test of how the food industry adapts to an era where consumer expectations, regulatory pressure, and health priorities converge. Done right, foodtech can move the industry beyond compromise, delivering healthier, simpler and sweeter products while rebuilding the consumer confidence that modern food safety demands.

The Every Company has secured $55 million in Series D funding to expand manufacturing capacity and advance commercialisation of its precision-fermented egg proteins. The round was led by McWin Capital Partners, through the McWin Food Tech Fund, with participation from Main Sequence, Bloom8, TO.VC, Minerva Foods, Grosvenor Food & Ag, New Agrarian, SOSV, among others. Founded in San Francisco, Every uses precision fermentation to create functional proteins that replicate the performance of conventional eggs without relying on animal agriculture. Its ingredients are already being used across retail, foodservice and online channels, and the company said it will expand availability this month with new products launching in Walmart stores across the US. Every said the investment will support its goal of achieving profitability while growing its footprint in the $270 billion global egg market, with a focus on high-volume applications such as bakery. The company’s technology aims to provide a stable alternative to traditional egg supply chains, which have been affected by avian flu, feed costs and price volatility. Its precision fermentation process produces egg proteins that are free from animal inputs, have an 18-month shelf life, and can be stored in powder form, reducing reliance on refrigerated logistics. Arturo Elizondo, co-founder and CEO of Every, said: “This new injection of capital will allow us to make good on our promise of making products that are accessible to everyone – in every state, every city and every grocery store. This milestone first close is a powerful validation of our ambitions and we’re grateful for the trust of our incredible investors.” Phil Morle, partner at Main Sequence, added: “Every is proving what this technology can do – real products solving real customer problems, at industrial scale, with a clear path to profitability. Their progress shows how biomanufacturing has matured into a resilient, scalable part of the global food supply chain. This is a massive opportunity to build the next generation of food production.”

Believer Meats has received approval from the US Department of Agriculture (USDA) for its product label and large-scale production facility in North Carolina. This is a milestone that clears the way for the company to begin commercial production and sales of its cultivated chicken in the US, as well as exports to international markets. The company said it is the first large-scale cultivated meat facility to receive USDA approval, following earlier clearance from the US Food and Drug Administration (FDA). “With both FDA and USDA regulatory milestones behind us, we’re one step closer to bringing cultivated meat to consumers worldwide at scale, helping build a more secure global food system,” Believer Meats said in a LinkedIn post. Earlier this year, Believer Meats received a green light from the US FDA , confirming the safety of its cell-based chicken and paving the way for future market entry in the US. Top image: © Believer Meats

Atlantic Fish Co (AFC) has raised $1.2 million in seed funding to accelerate the development and regulatory progress of its cultivated seafood products. The round included participation from Katapult Ocean, Alwyn Capital, DMV Capital, the Georgetown Angel Investment Network (GAIN) and other investors, alongside a Small Business Innovation Research (SBIR) grant from the US National Science Foundation (NSF). The new funding brings the company’s total raised capital to $2.3 million and will be used to advance product optimisation, regulatory submission and chef collaborations. AFC said the investment will support refinement of its cultivated whitefish fillets’ texture, flavour and nutritional profile, as well as preparation for FDA pre-market consultation and initial foodservice distribution. Founded to address overfishing and supply constraints in the $400 billion seafood market, AFC’s platform technology enables the cultivation of lean muscle tissue from multiple species. The company has demonstrated proof of concept across both seafood and terrestrial proteins, with an initial focus on black sea bass. Doug Grant, CEO of AFC, said: "The cultivated meat sector has learned expensive lessons, and there are still only a handful of products on the market. We've stayed capital-efficient with disciplined milestones and focused on seafood, the category best positioned to break through. This $1.2 million enables us to finalise our go-to-market product and secure the regulatory greenlights to launch in the US.” Sam Selig, investment manager of Katapult Ocean, added: "Doug, Trevor and the Atlantic Fish team have demonstrated outstanding execution in the nearly two years since our first conversation, consistently hitting technical milestones and advancing their platform toward what we believe is breakthrough technology in cultivated protein". "Supporting the initial commercialisation of their sustainable white fish filet – and their broader vision to expand across proteins – aligns perfectly with our mission to back ocean- and health-friendly blue foods with meaningful market opportunity and impact."

Hoxton Farms has submitted a regulatory dossier to the Singapore Food Agency (SFA) seeking market approval for its cultivated fat ingredient, Hoxton Fat. The submission was led by Hoxton Farms’ director of regulatory affairs, Vítor Espírito Santo, and head of R&D Joe Taylor. It follows several years of research, process development and regulatory preparation. The London-based company, which grows real animal fat from cells, said the submission represents a significant milestone in its efforts to bring cultivated fat to market as a new category of ingredient for the food industry. Developed to enhance taste, texture and nutritional profile, Hoxton Fat aims to provide a sustainable and animal-free alternative to conventional pork fat. The company is partnering with meat manufacturers worldwide to develop products that could launch in Singapore following regulatory approval. Hoxton Farms said this submission marks the beginning of its broader regulatory journey, with additional filings planned across Asia, Europe and North America. Top image: © Hoxton Farms