NEW TECH FOODS

From energy costs to consumer demand for sustainability, few sectors operate under as much pressure and scrutiny as food and beverage manufacturing. As the industry continues its push toward automation and real-time decision-making, one challenge persists: the quality of the data used to run operations. Digital twins offer a compelling path forward. These are living, evolving models that replicate the physical world in precise digital form. By integrating data from sensors, production systems and AI models, digital twins allow manufacturers to simulate, test and optimise physical processes without interrupting them. For an industry where precision, safety and efficiency are paramount, that opens up new possibilities. And perhaps more importantly, it offers a way to bridge the persistent gap between what’s happening on the ground and the digital systems designed to increase efficiency and productivity, observes Alex de Vigan, CEO and founder of French technology company Nfinite. Alex de Vigan What is a digital twin? At its core, a digital twin is a high-fidelity replica of a physical product, system or process. But what makes it transformative is its ability to mirror reality in motion. Unlike static CAD files or isolated datasets, a digital twin is fed by real-time inputs (temperature, flow rates, pressure, viscosity, energy use) making it dynamic and interactive. In the context of F&B, this means manufacturers can simulate how a new recipe will perform under production conditions, identify where water usage can be reduced in a clean-in-place cycle or forecast how packaging changes will affect the entire logistics chain. By essence, they are operational tools. It is this blend of physics-informed modeling, live data and spatial context that makes digital twins so powerful. Why it matters for the food and beverage industry In F&B manufacturing, precision is not optional. Whether mixing dairy emulsions or calibrating thermal treatment lines, there is little margin for error. Digital twins allow for an unprecedented level of simulation and scenario testing before any physical change is made. Process optimisation: By modeling entire production lines, manufacturers can run virtual stress tests on bottlenecks, trial different throughput levels or simulate cleaning cycles, all before implementation. This minimises downtime and avoids costly trial-and-error approaches. Resource efficiency: Digital twins can expose hidden inefficiencies in water, energy and raw material use. By correlating sensor data with real-time process flows, systems can suggest optimised configurations for resource savings, crucial in a sector under mounting environmental regulations. Predictive maintenance : By tracking the digital twin of a machine alongside its real-world counterpart, maintenance can shift from reactive to predictive. Anomalies become easier to detect, service schedules more accurate and asset lifespan extended. Quality and compliance : In highly regulated segments, digital twins offer traceability. Any deviation from predefined standards (temperature, humidity, ingredient ratios) can be flagged immediately. This strengthens food safety protocols and streamlines audits. Unlike industries that deal in discrete components or uniform materials, food and beverage manufacturing faces a unique blend of variables: biological inputs, perishable goods, tightly integrated supply chains and ever-shifting consumer trends. This complexity is precisely why digital twins are such a strong fit. Rather than treating each part of the system (processing, packaging, distribution) as isolated nodes, digital twins offer a unified view of how one decision affects the whole. For example, a formulation change in a beverage product might alter viscosity, which in turn affects flow rates, cleaning cycles, and fill accuracy. A digital twin can model all of this in advance, avoiding costly surprises during roll-out. Overcoming the barriers to scale Despite the clear benefits, deploying digital twins at scale is not without challenges. The technology sits at the intersection of engineering, data science and operations, requiring a shared language across teams that may not naturally collaborate. Common barriers include: Data integrity : Many legacy systems were not built with real-time data flow in mind. Harmonising datasets across operations, engineering and IT teams remains a heavy lift. Model calibration : Twins must be continuously updated to stay accurate. That means constant validation against real-world measurements and processes. Sensor coverage : Without a robust network of reliable sensors, the twin’s insight is limited. Gaps in measurement lead to gaps in prediction. Change management : Perhaps most significantly, digital twins shift how decisions are made. This requires trust. Teams must evolve from intuition-led choices to model-informed strategies. These hurdles are not insurmountable, but they do require long-term commitment and a clear governance structure to fully embrace Physical AI. A practical roadmap for manufacturers For food and beverage companies exploring the potential of digital twins, a phased, pragmatic approach is best. Here are four principles that can guide implementation: Start with a high-impact use case : Choose a process or asset where the return on better visibility is clear, such as a thermal processing line or packaging station. Build strong data foundations : Ensure sensor networks are reliable, and data governance is in place. Combine physics-based and AI models : Hybrid models are often more robust than pure machine learning. They provide interpretable results grounded in domain knowledge. Measure what matters : Set technical KPIs from the start. These could include reduction in energy use, predictive accuracy or mean time between failures. Let the metrics speak. The path forward Digital twins are not a silver bullet, but they are a compelling strategic lever. For food and beverage manufacturers navigating a world of growing complexity, evolving regulation and shrinking margins, they offer a new way to work: more precise, more agile, and more data-driven. For F&B Leaders, this is an opportunity to rethink what visibility, planning, and control can look like when your systems anticipate the future.

BlueTree Technologies has entered into an exclusive partnership with PCI Membranes, part of Filtration Group, to expand the use of sugar-reduction technologies in the beverage sector. The collaboration integrates PCI Membranes’ tubular polymeric membrane systems into BlueTree’s proprietary sugar-reduction platform, enabling beverage manufacturers to lower sugar and carbohydrate content while maintaining taste and clean-label credentials. Under the exclusivity agreement, PCI Membranes will supply its components solely for BlueTree’s sugar-reduction applications, while BlueTree commits to using PCI Membranes as its single provider. The companies said this ensures consistent performance, quality and scalability for industrial production. PCI Membranes’ portfolio includes microfiltration, ultrafiltration, nanofiltration and reverse osmosis technologies, which will be paired with BlueTree’s additive-free platform to provide beverage producers with production-ready systems. Michael Gordon, CEO of BlueTree Technologies, said: “Taste is non-negotiable for today’s consumers, even in healthier products. Our partnership with PCI Membranes offers beverage manufacturers a turnkey solution that can reduce sugar while preserving flavour and ingredient integrity, helping brands deliver on both wellness and quality.” Ralph Gehlhar, president of liquid process filtration at PCI Membranes, added: “Beverage producers need solutions that integrate smoothly into existing operations and perform reliably at scale. By combining BlueTree’s innovation with our membrane technology, we’re providing manufacturers with an efficient, production-ready system built for consistency, throughput and ease of use.” The partnership was announced at Drinktec 2025 in Munich, Germany, where the two companies are jointly showcasing the technology.

Swedish foodtech company SMAQO has closed a funding round to support the development and launch of its first hybrid mycoprotein-based products. The round was led by Singapore-based Good Startup (Good Protein Fund), with participation from ITIL Partners in Singapore and Nordic impact investor Nuora Capital. SMAQO, founded by Ramkumar Nair, will use the investment to scale its fermentation platform, expand product development and introduce its first consumer products in the Nordic market before the end of 2025. International expansion is planned for 2027. The company is developing a range of high-protein foods using proprietary fungi strains, aiming to offer clean-label products with lower environmental impact. SMAQO has also established production partnerships in Sweden and Asia, supporting its planned global rollout via an asset-light model. Nair said: “This investment marks a significant milestone for SMAQO. We’re delighted that our new investors share our mission to transform the global food system with scalable, sustainable protein solutions. Their strategic backing will help us accelerate our market entry and drive meaningful impact on climate and food security.” Gautam Godhwani, co-founder and managing partner at Good Startup, added: “We’ve been tracking the mycoprotein category for several years, and SMAQO stood out for its ability to combine technical excellence with commercial focus. Their platform has the flexibility to address multiple markets – from ingredients to ready-to-eat consumer products – and we’re excited to support their journey from lab to large-scale impact.” Financial details of the funding were not disclosed. Top image: © SMAQO

NoPalm Ingredients has entered into a strategic partnership with Belgian dairy cooperative Milcobel to secure feedstock and explore co-location opportunities for the scale-up of its palm oil alternatives. Under the agreement, Milcobel will supply whey permeate – a by-product from its cheese production – to NoPalm Ingredients’ demonstration facility in the Netherlands, which is scheduled to begin operations in 2026. In addition, the two companies will conduct a joint feasibility study on establishing NoPalm Ingredients’ first commercial production facility at Milcobel’s Langemark site, targeted to start operations in 2028. NoPalm Ingredients has developed a fermentation process that converts agro-industrial side streams such as whey permeate into oils and fats with the same functional properties as palm and other tropical oils. Industrial trials carried out over the past two years have confirmed the feasibility of using whey permeate as a feedstock, with consistent production of specification-grade oils at industrial scale. Francis Relaes, managing director of Milcobel Premium Ingredients, said: “This new collaboration with NoPalm Ingredients...brings the valorisation of whey permeate higher up the value chain, turning it into sustainable, high-value oil ingredients for food and non-food. It not only strengthens our economic model but also reinforces our commitment to circularity principles and better impact for the planet.” Lars Langhout, CEO of NoPalm Ingredients, added: “This partnership proves the strength of our co-location model: turning side streams into high-value ingredients where they are generated, reducing transport and sharing infrastructure. Working with Milcobel shows how a biotech startup and a dairy leader can create true circularity with economic and environmental value on both sides.”

Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications. The start-up said its new solution can reduce costs, decrease reliance on instable egg supplies and simplify formulations, streamlining production while responding to the evolving demands of today’s consumers. Currently, the baking industry relies heavily on eggs to achieve the structure and texture consumers expect. However, recent avian flu outbreaks in the US and EU have led to significant egg shortages, straining supply chains and triggering fluctuating egg prices. This has resulted in growing cost pressures for manufacturers as well as sparking food safety concerns. These challenges have spurred innovation in cost-effective and nutritious egg alternative ingredients across the food industry, with bakers seeking solutions that can match the performance of egg in products such as pound cakes, sponge cakes, brioches, pancakes, pre-made cake mixes and more. © DiTales Studio According to Meala, its IP-protected technology provides ‘exceptional’ functionality across a range of sweet and savoury food applications. This is due to its gelling, binding, foaming, water-holding and emulsification functions. The pea protein ingredient is clean label and free from common allergens. Meala said it has already attracted significant interest from CPG bakery manufacturers and commercial cake mix producers supplying both retailers and bakeries. Hadar Ekhoiz-Razmovich, CEO and co-founder of Meala FoodTech, commented: “Replacing egg with a single, high-performance ingredient that can deliver the desired rise and lightness prized in bakery products is highly challenging”. She noted that the product can easily be integrated into any food production line at low inclusion levels and reduce production costs for manufacturers. Meala recently formed a strategic partnership with DSM-Firmenich to launch a texturizing pea protein for use in plant-based meat alternative applications, suitable for replacing modified binders and catering to increased demand for cleaner labels in the category. Top image: © DiTales Studio

US climate tech company Nitricity has raised $50 million in a Series B funding round to accelerate production of its organic nitrogen fertilizer and expand operations into Europe. The round was co-led by World Fund, making its first US investment, and returning investor Khosla Ventures. Other participants included Chipotle’s Cultivate Next venture fund, Change Forces, Susquehanna Sustainable Investments, EIP and Fine Structure Ventures. Nitricity produces Ash Tea, a liquid organic nitrogen fertilizer made from recycled almond shells, air, water and renewable energy. The company says the product is cost-competitive with conventional organic fertilizers and can be applied through irrigation systems. Field trials have reported yield increases of up to 30%. The new financing comes ahead of the groundbreaking ceremony for Nitricity’s first large-scale plant in Delhi, California, scheduled to open in 2026. The facility will expand production capacity 100-fold, with output already committed under offtake agreements with organic growers through 2028. The project is backed by Elemental Impact and Trellis Climate and is expected to create more than 20 jobs in Merced County. Nitricity intends to use the Series B capital to expand capacity in the Western US, hire more than ten new staff, and begin pilot projects and field trials in Europe. In Europe, the company plans to produce fertilizer using local agricultural by-products such as wood waste and olive oil residues. Founded in 2018 by Stanford graduates Nicolas Pinkowski (CEO), Joshua McEnaney (president and CTO) and Jay Schwalbe (CSO), Nitricity currently operates a pilot plant in Fremont, California, producing 80 tons of fertilizer annually. The company estimates the liquid organic nitrogen fertilizer market could reach $11 billion. Pinkowski said: “This is an inflection point for Nitricity. We’re scaling across the US and we’re very excited to expand into Europe in a serious and assertive way. The European market for our organic fertilizer is even larger than in the US, and demand is only growing against a backdrop of European governments looking to boost resilience and create circular agriculture economies. We offer an exceptional organic, circular solution for the market.” Nadine Geiser, principal at World Fund, commented: “The Haber-Bosch process typically sees around 60-70% of nitrogen applied to crops get lost. This cannot continue. Our calculations show Nitricity’s brilliant, price-competitive sustainable, organic alternative provides an <92% reduction in emissions on average. As the EU looks to meet sustainability and organic requirements, demand for Nitricity’s solution is only rising, and we are proud to be supporting Nicolas and the team as they scale into Europe and beyond.” Rajesh Swaminathan, partner at Khosla Ventures, added: “Fertilizer production hasn’t changed in over a century. It’s complex, expensive and vulnerable to global supply shocks. Nitricity is taking a fundamentally different approach with a modular system that turns almond shells, air and water directly into organic fertilizer." "Since investing in 2022, Nico and the team have made impressive progress, securing premium offtake agreements and preparing to break ground on a first-of-a-kind plant. This kind of innovation is what it takes to transform the global agriculture system.” Top image: (L-R): Joshua McEnaney, Jay Schwalbe and Nicolas Pinkowski. © Pique Action

Protein Industries Canada, Maia Farms and Phytokana Ingredients are collaborating on a CAD 32.5 million (approx. $23.5 million) project to turn Canadian-grown fava beans into nutritious, sustainable ingredients for plant-based foods. Of the $23.5 million being invested, $18.7 million will come from the industry partners and $4.7 million will come from Protein Industries Canada. The project brings together Canadian farmers, processors and food-tech innovators to strengthen the country’s value chain for fava beans while bringing new products to global consumers. Phytokana, a start-up based in Alberta, will use its proprietary technology – which avoids heat and chemicals – to process novel fava varieties into protein concentrate, starch flour and fava flour with improved taste, texture and nutrition. These ingredients will retain their natural functionality, making them ideal for use in dairy alternatives, plant-based meats and other food products. The company is in the process of securing funding to construct and commission a fully automated, 30,000 metric tonne per year dry fractionation processing facility. The site will be built near Strathmore, Alberta, enabling Phytokana to meet growing global demand. Chris Theal, president and CEO of Phytokana, said: “Our native functionality and superior sensory fava ingredients are the culmination of research and innovation in collaboration with some of the world’s leading food and beverage companies”. “This contribution from Protein Industries Canada primarily supports the direct investment into our custom-designed process flow, overlain with automation and advanced predictive process controls that serve to deliver value-added, sustainable and consistent quality food ingredients to global markets.” Maia Farms, a food-tech company based in Vancouver, uses fermentation to upcycle flours into high-value fermented mushroom proteins with enhanced digestibility and functional properties. Through the project, Phytokana will supply Maia Farms with fava ingredients, which Maia Farms will then use to create new mycelium-based ingredient solutions. Gavin Schneider, Maia Farms’ CEO, commented: “Maia has established commercial partnerships from coast to coast, building the infrastructure to establish Canada as a leader in mushroom-based protein ingredients and fermentation technology”. “With the support of Protein Industries Canada, Maia will further advance its biomass fermentation technology, upcycling Phytokana’s fava ingredients into value-added, sustainable ingredients.”

Mission Barns has held its first sale of cultivated pork during a dinner at Italian restaurant Fiorella in San Francisco, California. The event is part of a three-night pop-up series introducing its cultivated fat ingredient, Mission Fat, to local diners. The menu featured Italian meatballs and applewood-smoked bacon prepared with the ingredient. Cecilia Chang, CEO of Mission Barns, said: “The excitement around this pop-up series not only gives us valuable feedback from the consumers who will ultimately enjoy our products but also serves as a proof point that’s getting our B2B partners excited to test Mission Fat and see our technology’s readiness for themselves". Fiorella’s owner and Chef Brandon Gillis says the partnership was a natural fit. “At Fiorella, we’re always looking for ways to bring our guests something new, but it has to taste incredible and meet our standards for quality". "When I first tried Mission Barns’ cultivated pork fat ingredient, I was blown away. It had that same rich, savoury depth you get from traditional pork, but with a much smaller footprint. Working with them on this launch lets us create dishes that are both familiar and groundbreaking.” The next two dinners are scheduled later in September. Mission Barns said it will continue to pursue licensing and co-development agreements with food brands and manufacturers. Chang added: “We fully acknowledge that scalability remains one of the biggest challenges in cultivated meat. We’re addressing it head-on – one bioreactor, one partnership and one strategic move at a time. This is just the beginning.”

Aleph Farms has signed a memorandum of understanding (MoU) with The Cultured Hub – a joint venture between Migros Industrie, Givaudan and Bühler Group – to set up its first European production facility in Kemptthal, Canton Zurich. The agreement marks a step towards bringing Aleph Farms’ cultivated beef products, branded as Aleph Cuts, to European markets. The company said the move reflects a capital-efficient and locally integrated approach while aligning with Switzerland’s food innovation ecosystem. Aleph Farms CEO Didier Toubia said: "This partnership allows us to execute our global strategy in the best possible way, one that is both capital efficient and deeply embedded in the local market". Aleph Farms has been working with Migros Industrie since 2019 and will now collaborate with The Cultured Hub to strengthen Zurich’s position as a centre for food innovation. The company said the move will help accelerate the commercialization of cultivated beef across Europe and contribute to building decentralized and resilient meat supply chains.

Berlin-based start-up Nosh.bio has unveiled its first koji-based hybrid mince in a public foodservice trial with Speisemanufaktur Adlershof, aiming to demonstrate its potential for large-scale commercial use. The fungi-derived mince, made from fermented non-GMO koji mycelium, is being served in burgers, meatballs and lasagna at the Berlin venue this week. The trial will collect direct consumer and media feedback ahead of wider rollout, with a press-only tasting set for 17 September. Nosh.bio says the mince retains the flavour and mouthfeel of beef while being cheaper to produce, 30% lower in cholesterol, higher in dietary fibre and protein, and delivering improved juiciness. An independent life cycle analysis found it uses 99% less land and water than beef protein and generates 90% fewer CO2 emissions. Hybrid formats, combining animal and alternative proteins, are gaining traction as European retailers target a 50:50 plant-animal protein ratio by 2030. Nosh.bio’s ingredient is designed for flexible use across meat, seafood, dairy, bakery and confectionery products. The company produces the protein by fermenting agricultural side-streams in existing facilities, including a converted brewery in Dresden, to enable rapid scaling at competitive costs. Nosh.bio’s CEO and co-founder, Tim Fronzek, commented: “We are pleased to collaborate with Speisemanufaktur Adlershof on the first public launch of our Hybrid Mince. This event gives us the opportunity to demonstrate how our ingredient performs in staple dishes and to gather valuable feedback from press and end consumers." "Insights from this showcase complement our broader work with food manufacturers and industry partners as we scale sustainable protein solutions – giving meat eaters the taste and texture they expect, while helping reduce reliance on animal protein.”

KPM Analytics has launched an Original Equipment Manufacturer (OEM) business division to integrate its vision inspection and foreign material detection technologies, including AI applications, directly into food processing equipment. The division covers KPM’s EyePro System, Sightline Process Control and Smart Vision Works brands, with a combined 50 years in vision inspection and 17 years in AI model development for food applications. It will work directly with equipment manufacturers in sectors such as baking, meat and poultry, confectionery and root crops. KPM’s systems can detect surface and structural defects, monitor product uniformity and meet customer specifications. KPM's managing director for vision inspection systems, Andrea Bertuolo, said: "We have become a reference for the industry on vision inspection technology for food production thanks to our longevity and experience in the industry. By embedding our inspection systems into OEM equipment, we are helping manufacturers deliver tools that add real value for processors on day one." KPM's CEO, Brian Mitchell, added: "As food manufacturers face mounting demands for quality assurance, operational efficiency, food safety and transparency, our new OEM business division aims to make our vision-based inspection technologies more accessible than ever." "Our OEM division gives equipment manufacturers and integrators a direct pathway to incorporate KPM's vision inspection expertise into their designs."

Icelandic biotech company ORF Genetics has raised €5 million to expand production of its MESOkine growth-factor portfolio for the cultivated meat sector. The funding will support a fourteenfold increase in MESOkine output by 2027, with a target of scaling production by a factor of 10,000 by 2032. Designed for cultivated meat producers, MESOkine provides high-quality growth factors to support the industry’s transition from research and development to commercial-scale production, as regulatory approvals increase and new markets open. ORF Genetics produces these proteins using bioengineered barley, a method it says is sustainable, safe and cost-efficient, backed by 17 years of growth-factor manufacturing experience. The company plans to extend the round to €7 million by mid-October. The company is continuing to seek additional investment to reach its target. Top image: © ORF Genetics