NEW TECH FOODS

French food-tech company Nutropy has raised €7 million in an oversubscribed seed funding round to advance the industrialisation of its animal-free dairy proteins, produced through precision fermentation. The round was co-led by Big Pi Ventures and Zero Carbon Capital, with participation from existing backer Big Idea Ventures and several new investors, including Beta Lab, Wyngate, Desai Ventures, PVS Investments and Novax, the growth investment arm of Sweden’s Axel Johnson group. Public financial support was also provided through European and French programmes, notably Bpifrance. Based in Genopole, France’s leading biocluster, Nutropy develops caseins identical to those found in cow’s milk, enabling manufacturers to produce cheese and dairy products without animal inputs. Its 'plug-and-play' powdered dairy ingredients, including a cheeseable milk formulation, aim to help food producers reduce environmental impact while maintaining taste, texture and nutrition. The precision-fermented dairy protein market is expected to play an increasing role in addressing supply-chain constraints and rising global demand. The conventional dairy industry, valued at over €900 billion, faces growing sustainability pressures and a projected $75 billion milk production shortfall by 2030. The company plans to use the new capital to scale up casein production, expand its product portfolio, and target markets across Europe, North America and Asia. Nathalie Rolland, Nutropy’s CEO, said: “Our ambition is clear: to offer plug and play solutions to support the food industry's transition to a more sustainable system, while meeting consumers' taste and nutritional requirements”. Sarah Jones, principal at Zero Carbon Capital, commented: "Cheese has a carbon footprint second only to beef and lamb. And for too long animal-free cheese has meant compromising on taste. Nutropy ends that. The company produces caseins by fermentation and functionalises them to produce animal-free cheeses as good as the originals. We are excited to back the team that will bring you your favourite cheese without the carbon emissions." Guy Krief, partner at Big Pi Ventures, added: "Nutropy is unlocking the next generation of sustainable dairy by combining cutting-edge precision fermentation with deep food science expertise. Its technology addresses both climate imperatives and consumer demand for authentic, animal-free cheese. We’re proud to support Nathalie, Maya, and the Nutropy team as they scale a transformative solution for the global dairy industry."

Upcycled Plant Power, a UK food-tech company creating sustainable protein products from previously wasted broccoli crops, has received £3.5 million in a recent investment round. Upcycled Plant Power (UPP) provides hypoallergenic, plant-based protein and fibre ingredients for food manufacturers seeking to decarbonise their products. Applications for the ingredients range from plant-based meat alternatives to soups and sauces, baked goods, and pet food. By pairing automated broccoli harvesting with the upcycling of 70% of the plant typically discarded, UPP transforms a high-waste crop into a dual-revenue system that can cut Scope 3 emissions and support UK food security and nutrition goals. Participants in the investment round include climate-focused investment firm Elbow Beach, which contributed £1.5 million. The start-up also received £500,000 in government grants supporting UPP through to first revenues. The funding will support the scaling of UPP’s self-powered robotic harvesting system, Harvesta, which identifies market-ready broccoli heads in real time. It will also support launches of UPP’s Prota (protein) and Fiba (fibre) ingredients to the UK market. UPP’s 2025 Harvesta mode, trialled successfully in Lincolnshire and Scotland, can harvest three rows simultaneously at up to 5 km per hour. This aims to transform the harvest economics of a crop that is typically picked manually, while accelerating the supply of side-stream material UPP uses in its patent-filed food ingredient production process. Mark Evans, CEO of UPP, said: “UPP is redefining how we produce plant protein, using under-utilised parts from the crops we already grow, without requiring additional land, water or emissions”. “Our technology turns what was once waste into a cost-effective, nutritious, hypoallergenic food ingredient, directly supporting farmers, manufacturers and the planet.”

The Bezos Earth Fund is investing $30 million in projects focused on using AI to protect the planet, including more than $2 million on projects to support sustainable protein development. The broader $30 million investment – made as part of the Fund’s AI for Climate and Nature Grand Challenge – aims to enable the scale of real-world AI solutions that tackle environmental issues such as biodiversity loss, climate change and food insecurity. Food System Innovations (FSI), a US-based philanthropic platform investing in a sustainable future for food, is among 15 global teams selected to receive grants. The award will support a collaboration between FSI, its non-profit sensory programme Nectar, and computer scientists at Stanford University in California. The team is developing algorithms that predict sensory attributes and optimise ingredient formulations for sustainable proteins. Using a combination of Nectar’s sensory data and molecular flavour databases, the team will build an AI model that connects molecular structure, flavour, texture and consumer preference. This aims to accelerate sustainable protein product development and market penetration. Anna Thomas, the project’s technical lead and co-principal investigator, said: “Our early research shows that large language models can help revise formulations based on sensory feedback. With this grant, we can deliver actionable insights that improve taste and speed the protein transition.” The AI Grand Challenge is a $100 million initiative, first launched in 2024. This new round builds on the success of Phase I, announced in May, which funded early-stage concepts demonstrating AI’s potential to accelerate environmental progress. Other food-focused Phase II awardees announced include Delft University of Technology, in the Netherlands, for a project to apply neural networks to speed up cultivated meat production; and University of Leeds, in the UK, where researchers are building an AI platform to convert food waste into microbial protein. Over the next few years, the awardees will test, refine and evaluate the impact of their approaches, sharing insights and results as their projects progress. Amen Ra Mashariki, director of AI at the Bezos Earth Fund, said: “At the Bezos Earth Fund, we’re focused on making AI work for the environment – not the other way around”. “These projects show how AI, when developed responsibly and guided by science, can strengthen environmental action, support communities and ensure its overall impact on the planet is net positive.”

Copenhagen restaurant Noma has announced a partnership with bio-solutions company Novonesis to explore how biology can be used to create new flavours, ingredients and sustainable food products. The collaboration brings together Noma’s expertise in fermentation and culinary innovation with Novonesis’ scientific knowledge in microbiology and biosolutions. Together, the partners aim to develop healthier and more flavourful products while promoting more sustainable approaches to food production. René Redzepi, founder and co-owner of Noma, said: “We need to inspire the world to eat in new ways, and I believe that flavour is the change factor for this. Deliciousness is our superpower at Noma, and in partnership with Novonesis, we can take our imagination, our knowledge, to unlock incredible new flavours and bring them to people’s homes around the world.” The collaboration will also explore applications for bio-solutions within Noma Projects, the restaurant’s innovation arm that develops consumer products inspired by Noma’s test kitchen. The companies plan to co-develop new ingredients that can help redefine how taste and texture are achieved in foods, while making better use of local ingredients. Andrew Taylor, executive vice president of food and beverage bio-solutions at Novonesis, said: “What it means to be delicious varies by location. That’s why we have local labs all over the world. By teaming up with Noma, we are taking our knowledge of taste and texture to the next level, creating foods that are healthier, more flavourful and better for the planet." The first prototypes resulting from the partnership will be unveiled at Gulfood Manufacturing in Dubai from 4-6 November.

The Abu Dhabi Investment Office (ADIO) has partnered with precision fermentation specialists The Every Company and Vivici, aiming to advance an alternative protein ecosystem in the United Arab Emirates capital. Precision fermentation is an advanced biotechnology method involving the use of microorganisms to produce high-value proteins and other ingredients. Typically animal-based ingredients, such as dairy proteins, can be produced in this way with no animal input, offering a sustainable alternative to traditional animal-based production. US-headquartered The Every Co uses the technology to produce animal-free egg ingredients made from precision-fermented ovalbumin, including egg whites, a protein powder and a complete liquid egg solution. Vivici, headquartered in the Netherlands, focuses on dairy – its flagship ingredient is Vivitein BLG, a bioidentical beta-lactoglobulin protein made without animals. Through the partnership, the companies will explore the establishment of a 4-million-litre, industrial-scale facility for alternative protein production. This aims to strengthen Abu Dhabi’s biotechnology and innovation ecosystem at a time when the global protein fermentation market, valued at $3 billion in 2024, is projected to expand to $54 billion by 2032. The partnership marks a key milestone for Abu Dhabi’s AgriFood Growth and Water Abundance cluster, which aims to address food security and water scarcity through advanced technologies and international collaboration. Building a state-of-the-art protein fermentation facility in the emirate will contribute to regional food resilience, while expanding Abu Dhabi’s presence in global protein supply chains. The initiative will focus on designing, financing and commercialising a facility that meets ‘the highest standards’ of food safety and Halal certification. It will be multi-tenanted to enable the participation of other fermented protein companies in the future. Additionally, the project will support the creation of a regulatory framework for fermented proteins, creating clear pathways for commercial approval in the UAE and across the region. The partners will also explore opportunities for export through the UAE’s Comprehensive Economic Partnership Agreements (CEPAs), aiming to enhance Abu Dhabi’s role as a gateway to high-growth markets across Asia, Africa and Europe. In addition to the production site, the partnership aims to collaborate with local universities, research institutions and training providers to drive talent development in biotechnology and food science, build a skilled national workforce and facilitate global knowledge exchange. Arturo Elizondo, CEO of The Every Company, said: “The UAE and wider region stands to benefit tremendously from protein independence, and we’re excited to support ADIO and our partners to build this ecosystem in Abu Dhabi and demonstrate how cutting-edge biotechnology can be deployed at scale to transform global food systems”. Stephan van Sint Fiet, CEO of Vivici, commented: “The emirate provides a unique combination of capital, talent and infrastructure that enables rapid growth while ensuring the highest standards of safety and quality. Together with ADIO and our partners, we will help establish Abu Dhabi as a hub for next-generation food innovation.” Vivici has achieved self-affirmed GRAS status in the US and launched nature-identical whey protein within its first year of operation. Meanwhile, Every has secured a US patent for its precision-fermented ovalbumin protein and is now expanding its ingredient applications across the F&B sector. The partners hope to not only strengthen Abu Dhabi’s own resilience, but offer a model for sustainable growth that can serve regional and international markets for decades to come.

Irina Gerry, former chief marketing officer at Change Foods and chair of the Precision Fermentation Alliance, has passed away aged 44. Her husband Ryan Gerry confirmed that she died on 20 October 2025 following a battle with cancer. Gerry joined Change Foods in 2020 as one of its founders and served as chief marketing officer until September 2024. During her tenure, she helped establish the company’s brand and communications strategy as it developed dairy proteins through precision fermentation. She was also a founding member of the Precision Fermentation Alliance, an industry body formed in 2023 to promote transparency and collaboration across the emerging sector. Gerry served as vice chair before being appointed chair of the board of directors in March 2024. Earlier in her career, Gerry held marketing and innovation roles at Danone North America, leading projects across the Silk and So Delicious brands, and at Procter & Gamble, where she managed digital strategy for Gillette Venus. She also worked as a consultant at Deloitte and held an MBA from Harvard Business School. Gerry moved to the UK from Russia at 16 before studying at Macalester College in the US. Her husband described her as a dedicated professional, wife and mother of two, writing: “She left corporate jobs twice – once to start her own company and again to become one of the founders of Change Foods. Irina didn’t just talk a big game; she actually lived it. She was willing to take risks and bet on herself in ways that most cannot." "She left this world too soon, leaving behind a legacy of resilience and courage that we must carry forward."

Oxford University spinout Wild Bio has secured $60 million in Series A funding to advance its AI-powered precision breeding platform. The round was led by the Ellison Institute of Technology (EIT), with participation from existing backers Oxford Science Enterprises (OSE), Braavos Capital and the University of Oxford. Founded in 2021 by Ross Hendron and Steve Kelly, Wild Bio uses AI and genomic insights to improve crop productivity, climate resilience and sustainability. The company’s platform analyses evolutionary data from wild plant species to identify beneficial traits and integrate them into modern crop varieties through precision breeding. Based in Oxford, UK, Wild Bio now employs around 30 people and has active field trials across four countries. The new funding will enable the company to expand its R&D and commercial operations, accelerating the transition of its early field results into market-ready seed varieties. Ross Hendron said: "Advancing agriculture has limitless potential to help people and the planet. So to achieve meaningful, scalable impact, we need the right investors who are truly aligned with that big vision. I’m deeply grateful to EIT and to our current investors for sharing our excitement about what we’ve accomplished so far, and for their full support as we embark on this ambitious growth journey together." Steve Kelly commented: "Combining the groundbreaking research at EIT and Wild will create a powerful synergy that could reshape sustainable agriculture on a global scale. Together, we will accelerate our ability to bring new technologies to market and deliver innovative solutions that enhance crop resilience, boost yields and promote environmental sustainability. Larry Ellison, founder of EIT, CTO and chairman of Oracle, highlighted: "Wild Bio is using AI to better understand the lessons learned over millions of years of evolution encoded in plant genomes. Those insights combined with precision breeding has enabled Wild Bio to develop new varieties of crops with both higher yields and climate resilience." "The ultimate goal is to grow these new crop varieties on a commercial scale and help provide food security around the world. EIT is committed to working with Wild Bio to reach this goal." The investment marks the first joint venture deal between EIT and Oxford Science Enterprises. Ed Bussey, CEO of OSE, said the collaboration underscores confidence in Wild Bio’s scientific foundations and commercial potential.

PepsiCo has initiated a long-term partnership with Soil Capital to promote regenerative agriculture practices among farmers in its European supply chain, specifically targeting rapeseed oil production in the UK, France and Belgium. This initiative is part of PepsiCo’s broader commitment to sustainability and aims to cover over 35,000 acres of farmland, providing farmers with the necessary tools and support to transition to more sustainable practices. The partnership seeks to tackle financial and structural barriers that farmers face when adopting regenerative practices. By providing access to digital tools, climate assessments and financial incentives, it aims to facilitate the transition from synthetic inputs to organic fertilisers and cover crops. These changes are expected to improve soil health, enhance water efficiency and reduce carbon emissions, thereby ensuring a sustainable supply of key ingredients for PepsiCo brands like Lay’s and Walkers. The programme will be tailored to address local challenges specific to each region, such as the heavy rainfall experienced in France in 2024 and soil compaction issues in the UK. By customising solutions to regional needs, the collaboration aims to create a more resilient agricultural ecosystem. Initial results from the partnership indicate promising environmental benefits. Farmers participating in the program have reported significant improvements in their greenhouse gas (GHG) balance, with reductions of 38% in France and 36% in the UK. Additionally, the adoption of cover crops has increased, rising from 49% to 65% in France and from 22% to 34% in the UK. These practices contribute to enhanced soil organic matter and improved water retention, while also decreasing the need for mineral phosphorus fertilisers by 50% among participating farmers in France. Archana Jagannathan, chief sustainability officer at PepsiCo Europe, said: "Farmers are at the heart of a sustainable food system and regenerative agriculture is key to building resilience for our food supply and farming communities". The initiative aligns with PepsiCo’s goal to drive the adoption of regenerative practices across 10 million acres globally by 2030, following the successful implementation of practices on 3.5 million acres by 2024. Chuck de Liedekerke, CEO of Soil Capital, added: "This partnership is founded on putting farmers first and transforming the food system at scale". To ensure transparency and measure the impact of the initiative, the programme will use a digital Monitoring, Reporting and Verification (MRV) system. This system employs satellite technology and advanced modeling to track GHG emissions and soil carbon storage, providing farmers and companies with data-driven insights to refine their approaches. David Fuller-Shapcott, a UK farmer involved in the programme, shared his positive experience, stating: "With the right support, I’ve introduced cover crops and reduced tillage, cutting my farm’s emissions by 360 tonnes between 2022 and 2023 and becoming a net carbon storer."

A new report from EIT Food’s Consumer Observatory has found that while European consumers recognise biotechnology’s potential to address major food system challenges, concerns persist over fairness, safety and its impact on traditional farming. The research – which combined qualitative interviews with 40 citizens and a survey of more than 3,300 respondents across six countries – assessed public acceptance of the upcoming EU Biotech Act, scheduled for 2026. The study identified four key factors influencing consumer support: perceived effectiveness, fairness, trust in EU institutions and the urgency of the issues it seeks to address. Overall, nearly half of respondents held neutral views towards the policy, with slightly more expressing opposition (30%) than support (23%). Acceptance was highest among younger, urban and sustainability-minded citizens, while older and rural groups showed greater scepticism. When asked about specific products, 35% of Europeans said they would be willing to try cultivated meat and 43% were open to precision-fermented dairy, but only 23% were willing to try 3D-printed food and 26% genetically altered products. The report also revealed regional differences: unwillingness to try biotechnology-produced foods was highest in France (52%) and Greece (56%). Younger and higher-educated consumers were more open to biotechnology, 34% of those aged 18–34 compared with 17% of those aged 55 and over. Beyond willingness to try new products, citizens expressed concerns about the potential misuse of biotechnology by large corporations, rising food prices and the erosion of traditional agriculture. Many respondents stressed the need for transparency, independent oversight and clear labelling to build trust in the system. According to the report, policymakers and industry players can strengthen public confidence by demonstrating measurable safeguards on affordability and sustainability, supporting farmers and small businesses during the transition, and communicating clearly about risks and benefits. Lorena Savani, director of thematic leadership, biotech and protein at EIT Food, said: “This report provides vital insights into how consumers perceive the EU Biotech Act and what it means for the future of our food system. At EIT Food, we believe biotechnology can play a transformative role in driving food innovation, strengthening climate resilience and improving global health outcomes. Public trust and engagement are essential to unlocking this potential – meaning the report is a crucial step forward towards building a sustainable, secure and healthy future for all.”

EIT Food has awarded a total of €600,000 in Tech Validation Funding to 18 start-ups across Europe, supporting early-stage AgriFoodTech innovators in validating their technologies and preparing for market entry. The announcement was made during EIT Food’s flagship Next Bite 2025 event, held in Brussels on 15-16 October. The funding, provided through the EIT Food Accelerator Network (FAN), aims to help start-ups fast-track pilot projects, strengthen their investment readiness and advance solutions tackling key challenges across the food system. The 18 winners were selected from this year’s cohort of 65 participating start-ups across six EIT FAN Hubs. They will receive individual grants of €20,000, €30,000 or €50,000, alongside mentorship and access to EIT Food’s network of research centres, pilot plants and 24 corporate partners. 2025 Tech Validation Funding recipients: €50,000: Agreenet, APOLO Biotech, Chonova, Ingrediome, LayerLogic, Trilliome €30,000: Carbon Cell, Ferryx, HarvestR, Koppie, Silvibio, TierraSphere €20,000: Agrisound, BioArmix, Biomyc, Elogium, Kyomei, PoLoPo The Tech Validation stage allows start-ups to test their technologies in real conditions, confirm market fit and attract investment for scale-up. Yulia Bodnar, EIT Food Accelerator network programme manager, said: "We are incredibly proud of this year's cohort. Each start-up has shown remarkable resilience, creativity and determination, validating their technologies, refining their pitches and shaping the future of food. With the support of our Hub leads, coaches, evaluators, Corporate Programme Partners, investors and jury members, these innovators are now one step closer to transforming the agrifood system." Top image: © PoLoPo

Danish food-tech start-up Matr Foods has completed a €40 million fundraise to scale up the production of its organic, fermented plant-based meat alternatives. The fundraise includes €20 million in Series A equity and €20 million in venture debt – the largest secured by a food-tech company in Denmark. Existing investor Novo Holdings and incoming investor the Export and Investment Fund of Denmark (EIFO) co-led the fundraising, alongside debt from the European Investment Bank (EIB). The funding will support the scale of Matr Foods’ fermentation process at its Ansager site in Jutland, Denmark, to produce its clean label plant-based meat products. A significant scale-up will be enabled by the investment, bringing production from pilot scale to 4,000 tonnes per year in order to meet rising consumer demand for alternative proteins. Established in Copenhagen in 2021, Matr uses traditional fungal fermentation techniques to produce meat alternatives from locally sourced ingredients like oats, split peas, lupins, beetroots and potatoes. According to the start-up, its products offer a juicy texture and meaty, umami flavour, providing a sustainable and nutritious protein option without the need for additives or heavy processing. Its flagship product, Matr Fungi Mince, is made entirely from natural ingredients grown in Scandinavia. It is rich in protein and fibre and low in fat, claimed to offer a similar amino acid profile to traditional meat but with a carbon footprint of just 1.5kg CO2e per kg – 94% lower than that of beef. Matr’s new production line is expected to be operational by early 2027, resulting in 60 new jobs locally and accommodating customers in Germany, Switzerland and Denmark. Randi Wahlsten, CEO of Matr, said: “We are looking forward to finally being able to meet the demand of the many customers and chefs who have been unwavering in their support and enthusiasm for Matr products”. “It is truly humbling to be met with such support and feel the great craving for organic, clean label plant products that offer gastronomic excitement.”

French biotech firm Standing Ovation has partnered with the Bel Group to achieve the first industrial-scale production of caseins derived from dairy serums through precision fermentation. This innovation marks a significant advancement towards a circular economy in the food sector, positioning both companies as leaders in sustainable dairy production. The newly validated process effectively converts acid whey – a byproduct of cheese-making – into high-quality caseins, offering a sustainable alternative to traditional dairy supply chains. This achievement not only demonstrates the scalability of Standing Ovation’s patented technology but also highlights the potential for reducing waste in a sector often criticised for its environmental impact. Caroline Sorlin, director of investments and start-up collaborations at Bel Group, said: “By transforming our cheese whey into high-value proteins, we give a second life to our byproducts while significantly reducing our carbon footprint”. The partnership is rooted in a commitment to sustainability and food sovereignty. By valourising co-products from cheese production, the initiative aims to bolster national resources while reducing waste. The integration of this innovative valourisation circuit not only enhances production efficiency but also aligns with the broader goals of reducing the carbon footprint associated with dairy production. An independent life cycle assessment has revealed that Standing Ovation’s process can reduce CO₂ emissions by 74%, land use by 99%, and water consumption by 68% compared to conventional animal caseins. These metrics position the tech as an asset for manufacturers pursuing carbon neutrality. This collaboration is in line with the Bel Group’s vision of achieving zero destruction of edible products and 100% valourisation of food waste. Olivier Ladet, industrial director at Standing Ovation, noted: “This industrial validation confirms the robustness of our technology and its ability to sustainably transform practices in the dairy industry”. This milestone represents a shift towards a more resilient, sustainable and sovereign dairy sector. Yvan Chardonnens, CEO of Standing Ovation, commented: “This world-first innovation proves that our industry can be profoundly transformed by generating significant nutritional, economic and environmental value”.