NEW TECH FOODS

French start-up Green Spot Technologies has raised €5 million to expand its industrial operations and introduce Milatea, a new brand of fermented ingredients designed for bakers, pastry chefs and chocolatiers. The funding round was led by Team for the Planet, with additional support from the European Innovation Council (EIC), EIT Food and new angel investors. The investment includes a combination of equity and bank loans aimed at accelerating the company’s growth. With this capital, Green Spot Technologies plans to increase its production capacity tenfold, from 100 to 1,000 tons per year. The company will also extend its reach across the bakery, pastry and confectionery sectors, while launching Milatea, a range of fermented, ready-to-use ingredients that combine functionality and flavour. Operating from its facility in Carpentras, France, Green Spot Technologies upcycles plant-based by-products into premium ingredients, supporting a circular and low-carbon food system.

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of start-up spotlight – which celebrates lesser-known companies and their innovations – we speak to Yarne De Munck, CEO Polysense . L-R: Lucas van Dijck, Jarne Bogaert and Yarne de Munck Can you tell us about the origins of Polysense? What inspired you to bring AI and hardware together to tackle challenges in the food industry? Polysense didn’t start in the food industry. Our initial mission was broader: exploring how AI could support sustainability across different sectors. We worked with companies like GSK, DEME and Agristo, which gave us valuable exposure to a range of industries. But we soon realized that the scope was too wide to create focused, meaningful impact. The real shift happened when we began working closely with Agristo. They are a frontrunner in food innovation, and through that collaboration, we saw just how much untapped potential still exists in the sector. We were surprised to learn that around 20% of food input in Europe ends up as waste. If even a company like Agristo had room to significantly improve quality control and reduce waste, it raised important questions about the rest of the industry. We started digging into the root causes. Most food waste in production isn’t due to a single issue but a combination of factors: process variability, inconsistent raw materials, human error and lack of real-time feedback in production environments. If producers don’t have accurate, in-the-moment insights, they tend to overcompensate, discard borderline product or run inefficiently. All of which leads to waste. That insight helped us narrow our focus. We saw a clear opportunity to apply AI in a way that was both technically valuable and mission-driven. From that point on, we dedicated ourselves to the food sector and built our expertise around it. At the same time, our passion for reducing food waste really accelerated. In terms of sustainability, few areas offer such a strong combination of ecological and economic benefits. Reducing waste doesn’t mean adding complexity for producers. It means giving them the tools to better control variability and outcomes with confidence. That is how Polysense was born: through hands-on experience, a sharp strategic focus and a growing belief that this is where AI can genuinely transform an entire industry. You recently closed a €2 million investment round backed by several high-profile tech entrepreneurs. How will this funding accelerate your growth, and what are your next key milestones? Closing the €2 million funding round was a major milestone for us, not just financially but also in terms of the people we now have around the table. The capital allows us to move faster in three key areas. First, it gives us the resources to push the limits of what our product can do. We’re already solving complex quality control challenges in live production environments, but this funding allows us to go further. We can take on even more advanced use cases and continue to innovate at the core of our platform. Second, we’re accelerating our international growth. We’re already active in four countries and seeing increasing demand from manufacturers across the world who are looking for smarter, AI-powered ways to reduce waste. With this funding, we can grow our team, stay closer to our clients and make Polysense available in more factories globally. Third, we’re gaining more than just funding. The investors who joined us bring deep operational experience and a powerful network. Several are seasoned tech entrepreneurs who understand what it takes to scale a product in an industrial setting. Their input has already been valuable across areas like hiring, pricing and strategic partnerships. Having that level of support at this stage makes a real difference. This round gives us the momentum to keep building, keep learning and scale with confidence. The next milestones are already in motion: new product capabilities, deeper client integrations and continued international expansion. Food waste and operational inefficiencies are persistent industry issues. How exactly does Polysense technology help manufacturers reduce waste and improve efficiency? These issues are indeed persistent, but to truly solve them, you need to address the root cause. In food production, the main challenge is natural variability. You are working with organic, living materials that constantly change. No two batches are ever exactly the same. That variability leads to inconsistent quality and unnecessary waste. At Polysense, we help manufacturers make their processes more resilient to that variability. It starts by replacing manual, subjective quality checks with objective, automated in-line quality control. Instead of relying on periodic human inspections, we generate a continuous stream of real-time, high-resolution data. This provides a far more accurate and consistent view of what is happening in the production line at every moment. We then use that data to fine-tune process parameters in real time. This enables manufacturers to stabilise quality, reduce waste and improve yield. By moving from reactive decisions based on human judgment to proactive, data-driven control, producers gain the ability to consistently deliver high-quality products, even when raw materials vary. You already work with major players in the F&B industry. What has the feedback been like from partners using your solution – and what kind of ROI are they seeing? One of the most important aspects of our impact is that it goes beyond ecology. Food producers are certainly under growing pressure to reduce their environmental footprint, and our technology supports that goal. But what is often overlooked is that sustainability is still too frequently viewed as a cost rather than a value driver. At Polysense, we show that ecological impact and economic value can go hand in hand. By reducing waste, improving product quality, and increasing process efficiency, we help manufacturers boost their margins while becoming more resilient to ongoing changes in supply, raw materials, and demand. In some use cases, the return on investment is achieved within just a few months. That is often the moment when it truly clicks for our clients. They realise that sustainability is not only good for the planet, but also a powerful business advantage. How adaptable is your technology across different food production environments? Are there specific categories or production processes where it delivers the most impact? A major bottleneck with traditional in-line quality control systems is their heavy reliance on large volumes of training data. This makes them difficult to scale across different food production environments, where each line and product can vary significantly. At Polysense, we have solved this by developing technology that can automatically generate synthetic data in a virtual environment. This synthetic data is then used to train our quality control models, eliminating the need for manual data collection and labelling. As a result, our solution becomes far more scalable and can be applied across a wide range of food production processes. Whether it is fries, vegetables or baked goods, our approach allows manufacturers to adopt AI-driven quality control without the traditional barriers that slow down implementation. As manufacturers look to improve traceability and real-time decision making, where does AI-powered hardware like yours fit into the digital transformation of the factory floor? In modern food factories, information flows through several layers. ERP systems handle procurement and planning, MES platforms coordinate batches and workflows, and PLCs, SCADA systems and sensors manage and monitor the production process on the ground. Polysense adds a new layer to this ecosystem: AI-powered vision that inspects products in real time. Our smart cameras connect directly to PLCs and SCADA systems, generating a continuous stream of objective quality data. This data can feed upstream to improve decision-making, even in factories that do not have an MES. Operators and control systems gain immediate visibility into anomalies, allowing them to act before issues escalate. When an MES is present, our data integrates seamlessly. It strengthens defect detection, enables real-time feedback loops, and enriches both MES and ERP records. In cases where no MES is in place, Polysense operates independently. We can adjust setpoints directly via PLCs or provide actionable insights through our own dashboard. This makes production control more intelligent, no matter the existing setup. The result is a shift from reactive to proactive manufacturing. Polysense gives the factory floor a new layer of perception. You catch defects before they lead to waste, you trace every inspected item, and you stabilise operations across the board. All of this happens without needing to replace or disrupt the current infrastructure. By filling critical blind spots in the control stack, we help manufacturers increase yield, reduce rework, maintain compliance, and improve margins. This is operational intelligence designed for the real world – live, practical and built for industrial environments. Sustainability is a growing concern in manufacturing. How can your tech support companies in meeting ESG targets or complying with environmental regulations? When talking about ESG targets, it’s important to understand how they’re actually measured and reported. With the upcoming CSRD regulations in Europe, companies will soon be required to report on their environmental impact – specifically in terms of CO₂ emissions per ton of product produced. Targets will be set to lower that footprint as much as possible. What we do at Polysense directly supports that. By reducing waste, manufacturers generate more usable output from the same resources. That means the total CO₂ emissions can be spread over a larger volume of product, resulting in a significant reduction in their sustainability impact – and making it easier to meet those regulatory goals. What have been some of the biggest technical or commercial challenges you've faced as a start-up – and how have you overcome them? When talking about ESG targets, it is important to understand how they are actually measured and reported. With the upcoming CSRD regulations in Europe, companies will be required to report on their environmental impact, particularly in terms of CO₂ emissions per ton of product produced. Targets will be set to reduce that footprint as much as possible. Polysense directly supports that effort. By reducing waste, manufacturers produce more usable output from the same amount of raw materials, energy, and water. This means the total CO₂ emissions are spread over a greater volume of product, lowering the environmental footprint per ton. Just as important, we help prevent unnecessary production runs. When quality issues go undetected, entire batches often need to be reworked or scrapped. With Polysense in place, manufacturers can catch problems early, avoid reprocessing, and prevent low-quality batches from being produced in the first place. That leads to better resource use, lower emissions and more stable operations. In short, we help manufacturers not only reduce waste, but also avoid producing waste altogether. This makes it significantly easier for them to meet ESG targets and comply with emerging regulations – while improving efficiency and margins at the same time. What advice would you offer to other food-tech start-ups aiming to work with established manufacturers or break into the B2B space? Breaking into the food industry as a start-up is not easy. You are often dealing with large manufacturers who are risk-averse and rely on processes that have been running the same way for years. My biggest advice? Do not lead with 'AI' or 'innovation'. Lead with a real problem they feel every day on the production floor. Start by understanding how their process actually works – not just on paper, but in practice, side by side with the operators. Focus on something specific you can improve, and make sure your technology fits into the way they already work. That is how you build trust. Once they see that you are not just another flashy tool, but something that actually improves yield, quality, or reduces downtime, then you have a real foothold. From there, everything becomes easier. Looking ahead, how do you see the role of AI and smart hardware evolving in the food industry over the next five to ten years? And how does Polysense plan to lead that change? Over the next five to ten years, I believe AI and smart hardware will become as embedded in the food industry as ERP systems are today. The real shift will be in how production decisions are made. Currently, many decisions still rely on gut feeling or manual checks. In the future, factories will be far more autonomous, with quality monitored continuously and processes adjusting themselves in real time based on what is happening on the production line. This is exactly where Polysense wants to be. We are building a future where every product is measured, every process is optimised on the fly and operators are supported by intelligent systems that help them make better, faster decisions. Our goal is to become the quality layer of the factory, a real-time connection between what is happening physically and what needs to change digitally. If we succeed, AI will no longer be just a nice-to-have innovation. It will become an essential part of how food is made, making production more efficient, more consistent, and far less wasteful. This is the future we are working toward, and we want to lead that transformation.

The Singapore Food Agency (SFA) has awarded $32.3 million in research funding to 11 projects under the second phase of the Singapore Food Story R&D Programme, aimed at advancing innovation in future foods and food safety. The selected projects were funded through two grant calls: The Second Future Foods Grant Call, supporting research to improve the nutrition and functionality of alternative protein products. The Food Safety Grant Call, which focuses on developing non-animal New Approach Methodologies (NAMs) for assessing the safety of novel foods. Four projects received funding under the Future Foods Grant Call, while six were awarded under the Food Safety Grant Call. In addition, the Centre for Precision Fermentation and Sustainability (PreFerS) has received additional funding to accelerate the commercialisation of precision fermentation technologies. Established in 2024 by the National University of Singapore (NUS) and the University of Illinois Urbana-Champaign, PreFerS develops sustainable production methods for high-value ingredients such as lipids and functional proteins. Among the funded projects is NutriBoost, led by Associate professor Du Juan from the Singapore Institute of Technology, which will use AI and novel food processing to improve the taste and nutrition of alternative protein products. Another initiative, led by researchers from A*STAR and NUS, will create Singapore’s first database of small molecule additives to accelerate food safety evaluations for novel foods. Lead principal investigator of the project, professor Tan Soo Yong, said the project aims to “set new standards in non-animal food safety”. Ngin Hoon Tong, senior director of SFA’s Science and Technology Division, said continued R&D investment is key to strengthening Singapore’s food resilience: “These awarded projects represent the next wave of breakthrough technologies that will enhance our food resilience and position Singapore as a leader in sustainable food innovation”. Top image: © Singapore Food Agency

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.”