NEW TECH FOODS

The APAC Society for Cellular Agriculture (APAC-SCA) has announced a partnership with Beyond Impact VC and the Beyond Animal investment platform to drive more funding into the cellular agriculture and future food industries. Under the new agreement, APAC-SCA’s programme director, Peter Yu, will join Beyond Impact VC as an advisor. Yu will focus on identifying high-potential investment opportunities in cellular agriculture and related technologies. Yu said that venture capital has too often moved away from the scientific foundations of the sector. “For too long, investment has drifted away from the deep science that underpins our industry. If we are serious about transforming food systems, the focus must shift back to the future food industry – and that shift starts with VCs. By putting capital behind the companies solving the biggest challenges in food, we can accelerate progress from lab to market.” As part of the collaboration, APAC-SCA and Beyond Animal will launch a new initiative called the Beyond Biotech Series: The Investment Case for Future Food . The live webinar programme will feature eight APAC-SCA member companies in a series of fireside chats exploring their research, business models, and strategies for bringing next-generation food technologies to market.

Lab-grown meat promises a more sustainable and ethical way to produce animal protein, but creating thick, structured cuts has been a major challenge. Shoji Takeuchi and his team at the University of Tokyo are making strides in this area, using hollow fibers to mimic blood vessels and grow healthy, centimeter-thick chicken tissue. In an interview with New Tech Foods, Takeuchi explains their breakthrough, the hurdles still to overcome and what the future could hold for cultured chicken. Shoji Takeuchi Could you please share more details about the key achievement your research team at the University of Tokyo has made in lab-grown chicken, and why it's such an important step forward in the cultivated food space? Our team developed a method to grow structured chicken tissue by using an array of semipermeable hollow fibers that mimic the function of blood vessels. This set-up allowed us to create a cultured meat sample with cm-scale thickness while maintaining healthy tissue structure throughout. It’s a meaningful step toward producing structured cultured meat, which has been a major challenge due to limitations in nutrient delivery within thick constructs. What are the challenges scientists have faced in creating lab-grown chicken, and how does this new method address them? One major challenge is that cells deep inside thick tissues often die due to insufficient oxygen and nutrients. Traditional methods rely on diffusion from the outside, which isn’t enough beyond a certain size. Our method addresses this by providing internal perfusion through the hollow fibers, allowing us to support the growth of thicker, healthier tissue. Cultured meat with perfusion. How does the use of semipermeable hollow fibres mimic the function of blood vessels, and why is this important for lab-grown meat production? Just like capillaries in the body, the hollow fibers carry nutrient-and oxygen-rich fluid through their lumens. These fibers are semipermeable, allowing small molecules to diffuse outward to surrounding cells. This internal supply mimics blood flow and is essential for supporting three-dimensional tissue development – especially when creating whole cuts of meat. How close do you think lab-grown chicken is to becoming commercially viable, and what are the key hurdles that still need to be overcome? Cultured chicken is getting closer to viability, but there are still hurdles. These include: Cost reduction, especially for growth media and scaffolds; Food-grade replacements for currently research-grade materials; And automation to enable consistent large-scale production. With strong R&D investment and regulatory support, I believe commercial availability is possible within 5 to 10 years, at least for select applications. In terms of consumer acceptance, what are some of the concerns that still need to be addressed before lab-grown meat is widely accepted? Important concerns include: Food safety, not only in the short term but also regarding potential long-term health effects; Transparency in the production process, so that consumers clearly understand how cultured meat is made; And of course, delivering good taste and satisfying texture, which are essential for acceptance. Addressing all of these aspects will be crucial to gaining public trust. What role do you see lab-grown chicken playing in the broader context of sustainable food systems and alternatives to traditional livestock farming? Lab-grown chicken has the potential to contribute to reducing the environmental footprint of meat production, including lower land use, water consumption and greenhouse gas emissions. It also offers a way to support animal welfare by decoupling meat production from animal slaughter. I see it as an additional choice alongside traditional and plant-based options, rather than something that must replace existing industries. How do you envision the scalability of this technique, and how could it impact the meat industry in the future? Our technique is designed to be modular and scalable. The hollow fiber arrays can potentially be mass-produced and assembled into larger bioreactors. If combined with automated fiber placement and efficient perfusion systems, this method could contribute to producing structured cultured meat at industrial scales. Are there any ethical considerations that need to be addressed when it comes to lab-grown meat, especially in relation to animal welfare and food security? Absolutely. On one hand, cultured meat could greatly improve animal welfare by reducing the need for slaughter. On the other hand, we must ensure the ethical sourcing of initial cells, fair access to the technology and responsible communication. Ethical frameworks must evolve alongside science to maintain public trust. What kind of regulatory challenges do lab-grown meat products still face, and how do you see these evolving as the technology matures? Current regulatory systems were designed for conventional foods. Cultured meat raises new questions around safety testing, production standards and labeling. While Singapore, the US and a few other countries have started to approve products, many countries are still developing frameworks. Collaboration between researchers, industry, and regulators will be essential for progress. 10. What is next for you and your team? Do you have any exciting plans in the pipeline? We are currently working on several fronts: Developing edible hollow fiber materials to eliminate the need for removal; Improving cost-efficiency and automation; And exploring how to combine muscle with other tissue types like fat or connective tissue to achieve better flavor and functionality. We’re also expanding our collaboration with food companies to move closer to practical applications. Anything else you would like our readers to know? I’d like readers to know that while cultured meat is still in its early stages, progress is accelerating. Our work is just one piece of a larger global effort to rethink how we produce animal-based food in a more sustainable, ethical and technologically advanced way. It’s an exciting time to be working at the intersection of biology, engineering, and food.

Agriculture company Alltech has begun construction on a new $4.6 million manufacturing facility at its Kentucky headquarters. The 15,000-square-foot facility will produce biological fertilisers and crop inputs, offering farmers environmentally responsible alternatives to traditional chemical fertilisers and reducing reliance on imported synthetic products. The Nicholasville, Kentucky, site will be Alltech’s first US manufacturing plant dedicated solely to crop science technologies. Modeled after Alltech Crop Science's facilities in Brazil and Spain, it is expected to produce over 66,000 gallons of biological fertilisers per shift per month and create at least six full-time jobs. The plant will also manufacture more than 30 natural products aimed at improving soil and crop vitality. The project is supported by a $2.34 million grant from the USDA Fertilizer Production Expansion Program (FPEP), part of a $500 million initiative launched in 2022 to expand domestic fertiliser production and reduce dependence on imported synthetic inputs. Alltech’s biofertilisers, made with beneficial microorganisms, are designed to enhance soil fertility, stimulate root development, improve nutrient uptake and support a healthier soil microbiome. The facility will also allow Alltech to expand its natural agronomic technologies both domestically and internationally. Alltech Crop Science's vice president, Steve Borst, who leads the project, said: “This facility represents the next phase in scaling our biological innovations for agriculture. By expanding production here in Kentucky, we can bring farmers natural, science-based solutions that improve soil health, strengthen crops and reduce reliance on synthetic fertilisers. We’re grateful to the USDA and to our state and local partners for their support in making this vision a reality.” Mark Lyons, president and CEO of Alltech, added: “Fermentation has always been at the heart of our business, and this facility allows us to apply that expertise in new ways to support crop health, productivity and sustainability. We’re proud to strengthen our presence at our global headquarters in Kentucky, creating an innovation and manufacturing center that will serve US farmers, strengthen our local community and continue to advance the science of agriculture.”

StartLife, an agrifood accelerator based in Wageningen, and EIT Food, a European food innovation community, have announced a strategic partnership aimed at supporting early-stage agrifood start-ups across Europe. Under the agreement, start-ups participating in StartLife’s flagship programme will become eligible for investment funding from EIT Food, with amounts of up to €1.5 million. The collaboration combines StartLife’s expertise in accelerating agrifood start-ups with EIT Food’s pan-European investment network. “We are very excited about our partnership with EIT Food,” said Nikki Harrison, managing director of StartLife. “By combining the strengths of two European agrifood powerhouses in a first-of-its-kind collaboration, we can offer start-ups unprecedented access to funding and growth opportunities.” EIT Food, supported by the European Institute of Innovation and Technology (EIT), shares StartLife’s mission of promoting healthy, sustainable and resilient food systems through entrepreneurship and collaboration. Benoit Buntinx, director of business creation at EIT Food, added: “Having worked with StartLife for years, this partnership was a natural next step. StartLife’s start-up support is top notch, and through our collaboration we can make a big step forward in our joint mission to accelerate the growth of agrifood start-ups that help build healthy and resilient food systems.” Previously, only graduates of EIT Food’s own accelerator programmes were eligible for funding. The partnership now opens this opportunity to StartLife Accelerate alumni, provided their application and selection meet Horizon Europe guidelines. In addition to funding, start-ups will gain access to shared resources, industry expertise and a Europe-wide network across the agrifood value chain. The partnership aims to strengthen Europe’s innovation ecosystem and help entrepreneurs bring breakthrough ideas to market.

Cocoa tech start-up Celleste Bio has introduced what it says is the world’s first chocolate-grade cocoa butter made using plant cell culture technology, a development that could help make the chocolate industry more climate-resilient. Celleste’s lab-grown cocoa butter is bio-identical to the one extracted from cocoa beans, matching its fatty acid profile, melting point and texture – even the familiar “snap” of good chocolate. The company says it can produce the ingredient without relying on cocoa farming, using a process that’s scalable, waste-free and designed to operate independently of traditional agriculture. The launch comes amid growing concern over the future of cocoa. Prices rose 400% in 2024 following a massive shortage, as climate change, disease and poor harvests hit major producing countries. Industry experts warn that such instability could become the norm. Michal Berresi Golomb, CEO of Celleste Bio, said: "Our ability to produce real cocoa butter via cell culture proves that science can be used to grow and produce ingredients that mirror nature with integrity and transparency. This is a major R&D achievement for Celleste led by Hanne Volpin, CTO of Celleste, and her R&D team, and also validation for the entire cocoa industry that there is a solution to supplement supply chain shortages caused by the volatility and unpredictability of traditional farming". Howard Yano Shapiro, retired chief agriculture officer at Mars, added: "It's important to understand, technology doesn't replace traditional farming. It is an 'insurance policy' against imminent supply chain disruptions and destruction caused by pests, disease, land and water overuse – as well as those that will arise from climate and agricultural instability." "Celleste Bio is one example of a technology that is getting ahead of a long-term crisis. Cocoa butter is the single most important, expensive and resource intensive ingredient in chocolate and if we've learned anything from last year, it's that solutions for crop supplementation are crucial." Celleste Bio is now building a pilot facility to speed up development and scale production of its cocoa ingredients. So far, the company has raised $5.6 million, with Mondelēz International as a strategic partner, alongside Supply Change Capital, Trendlines and Barrel Ventures.

The Good Food Institute (GFI) Asia Pacific has initiated a partnership with South Korea’s World FoodTech Council, focused on accelerating domestic alternative protein innovation. The World FoodTech Council is a national consortium with over 3,300 members. Its work centres around establishing global standards, certification support systems and international cooperation on emerging food technologies. A memorandum of understanding (MOU) was signed by the two organisations during a ceremony in Seoul today (15 October 2025) at the World FoodTech Conference. The ceremony was attended by GFI APAC chief executive officer, Mirte Gosker, and World FoodTech Council co-chair Ki Won Lee. In a keynote speech during the conference, Gosker said: “For more than a decade, South Korea has invested more money into scientific R&D as a percentage of GDP than any other Asian country – an asset the country is now leveraging to become an alternative protein powerhouse”. She added: “Just as Asia was early in understanding the untapped potential of renewable energy technologies to satisfy soaring global demand, every country will inevitably need innovative ways to make more meat with fewer resources – and our region is once again laying the groundwork to sell the world what it needs”. Under the MOU, the two organisations will collaborate to support strategic regulatory policies on novel foods in Korea, strengthen domestic R&D initiatives, and catalyse new scientific talent development pathways for researchers in adjacent fields. World FoodTech Council’s Lee commented: “Food-tech tackles the defining challenges of our era – from population growth and climate change to public health in the age of AI. In partnership with GFI, we are committed to positioning K-FoodTech as a key driver of the future food system and a leader in this transformative industry.” Plant-based kimbap, courtesy of Korean start-up Unlimeat © Unlimeat Innovation in Korea’s alternative protein ecosystem has been making good progress over the past year, with GFI currently working to establish GFI Korea, led by its South Korea start-up lead Yeonjoo La. In December 2024, North Jeolla Province announced the launch of its Food Tech Research Support Center, a facility dedicated to plant-based food development and set to open next year. During the same month, the Food Tech Industry Promotion Act was enacted to establish a foundation for the convergence of the food industry with cutting-edge technologies, due to go into effect this December with South Korea’s Ministry of Agriculture, Food and Rural Affairs (MAFRA) as the responsible agency. In March 2025, Korea announced the launch of an additional Food Tech Research Support Center, this time focused on cultivated meat, set to open in 2027 with support from MAFRA. GFI noted that while Korea is making exciting developments in the space, it still observes a ‘structural gap’ in the integration of the country’s expertise within global discussions. For example, at this year’s AltProtein Asia scientific symposium – co-hosted by GFI APAC at Singapore’s Bezos Centre for Sustainable Protein – scientists joined from Singapore, China, Japan, Australia and New Zealand to exchange knowledge on tackling technical bottlenecks hindering taste, scale and price parity for alternative proteins. In 2026, GFI said it will ensure Korea is ‘not just present, but takes a central role’ in the dialogue, directly benefitting Korean researchers and allowing others to benefit from their expertise. GFI’s South Korea start-up lead, La, commented: “South Korea is home to one of Asia’s most advanced tech ecosystems, including 10 biotech innovation and manufacturing clusters, dozens of alternative protein companies, and the highest number of researchers per capita of any country on Earth”. “By connecting Korea’s scientists, policymakers and technologists with their overseas counterparts, we can supercharge plant-based and cultivated meat development, rapidly increase regional regulatory knowledge-sharing, and create an impact far greater than the sum of its parts.”

British animal-free pet food brand The Pack has teamed up with German biotech start-up MicroHarvest to launch Gut Bites, a microbial protein dog treat for the UK market. The plant-based, oven-baked treats combine MicroHarvest’s proprietary microbial protein with The Pack’s allergy-friendly recipes, designed to be gut-friendly and suitable for dogs with sensitivities. By pairing a highly digestible protein source with The Pack’s expertise in functional, plant-based nutrition, Gut Bites offer an alternative to traditional meat-based snacks, aimed at picky eaters and dogs with sensitive stomachs. MicroHarvest’s microbial protein, produced via sustainable fermentation technology, represents one of the first opportunities for UK pet owners to purchase a finished product containing this next-generation ingredient. According to the company, a 2024 consumer study conducted with Wageningen University Masters students showed strong potential for adoption: 77.2% of UK and German dog owners said they would buy dog treats containing microbial protein, while 78.4% were open to purchasing complete dog food made with it. Palatability tests also indicated dogs preferred meals containing MicroHarvest protein, with 58% of selective small dogs choosing the MPX replacement formula kibble first and consuming 44% more than the reference kibble. Damien Clarkson, managing director of Prefera Pet Food UK, which operates The Pack, commented: “Our community of dog owners often tells us they struggle with picky eaters and pets with allergies or sensitive stomachs. Gut Bites is our answer: a delicious, functional treat that’s also allergy-friendly." "We’ve always been open to next-generation ingredients and MicroHarvest’s microbial protein stood out as a game-changer. This launch demonstrates our commitment to bringing UK pet parents products that are innovative, healthy and sustainable.” Katelijne Bekers, CEO of MicroHarvest, added: “36% of British households own a dog, and the UK cat and dog food market is worth approximately £3.9 billion annually, so entering this market is a major step in our expansion journey. But for us, this collaboration is about more than scaling; it’s about validation. By working with The Pack, we’re showing that microbial protein isn’t just a sustainable solution, but one that dogs truly enjoy. Gut Bites is a perfect example of that." MicroHarvest protein addresses significant sustainability challenges in pet food production. Currently, producing dry food for cats and dogs requires twice the land area of the UK and generates 106 million tonnes of CO₂ annually. The microbial protein uses agricultural side-streams, requires no additional farmland or fertilisers, and has a footprint over 90% lower than beef, while also outperforming plant proteins in digestibility and palatability.

A new study suggests that younger adults and men in the UK are significantly more open to foods created using precision fermentation, a technology that uses genetically engineered microbes to produce ingredients like milk proteins, eggs or palm oil outside of traditional agriculture. The research, commissioned by science marketing consultancy Diffusion and conducted by Censuswide with a nationally representative sample of 2,005 UK adults, found that 36% of consumers currently support the development and widespread use of precision fermentation, compared with 24% who oppose it. Support varies sharply across demographics. Men are almost twice as likely as women to back the technology (46% vs 27%), while 54% of 25-34 year-olds and 48% of 35-44 year-olds expressed support, compared with just 25% of those over 55. Among women and older age groups, net support is negative, underscoring the need for greater public engagement. The study also highlights that nearly 40% of UK consumers remain neutral or undecided, suggesting a widespread lack of understanding of how precision fermentation works or its potential applications. This undecided group could potentially be swayed by education and awareness campaigns. Support for precision fermentation is slightly higher than for cultivated meat, which Diffusion found to have an even split of 33% in favor and 33% against. Ivana Farthing, science communication lead and UK MD at Diffusion, said: “We are still in the early days of precision fermentation emerging from the lab and into the public consciousness, so it’s no surprise to that many have yet to make up their minds about this breakthrough. But for researchers and foodtech startups, this consumer ambivalence represents both a risk and an opportunity." "In the United States we have already seen seven states ban the sale of cultivated meat, with some even outlawing further research and development. It's a lesson we need to learn – new industries that don’t shape the debate risk being shaped by the debate.” Farthing added that the study points to a significant education gap. “Our research shows there is a big education and awareness gap that needs to start being filled on the science and methodology of how precision fermentation actually works to create food ingredients and to address likely concerns around safety standards, nutritional value and sustainability." "With population growth and rising climate pressures on traditional agriculture, precision fermentation could be an essential solution to maintaining an abundant and affordable food supply. If we want to keep that option open for humanity, we need to start engaging the public now to build trust and understanding. If we wait to react to misinformation from science sceptics and online conspiracy theorists, the battle may already be lost.” Top image: © Good Food Institute

A new US food-tech company, Lasso, has been launched by the team behind plant-based meat start-up Tender Food, supported by $6.5 million in new funding. The Tender Food brand – which produces clean label and plant-based alternatives to pork, chicken and beef – will become just one of several other brands, soon to be announced, under Lasso’s broader portfolio. Aiming to create a new generation of healthier foods, Boston-headquartered Lasso is built on the company’s proprietary technology, Lasso SpinTech. The system uses physics to weave together protein and fibre, aiming to create new consumer products that were ‘previously unattainable’. Mike Messersmith, Lasso’s CEO, said: “Consumers are no longer accepting the status quo in packaged food. Evidence of that is everywhere from the MAHA movement to vocal pushbacks on ultra-processed foods, and the influence of GLP-1 therapies on consumption patterns and preferences.” While the industry needs new solutions, Messersmith said it has been “handicapped by antiquated processing machines invented over 100 years ago – and wholly ill-equipped to meet the needs of consumers in 2025”. “At Lasso, we want to use our technology to step into that void and create progress,” he added. “Our patented technology offers new ways of creating protein and fibre-rich foods with clean labels and competitive cost structures that will jumpstart major momentum in growing categories across the grocery store.” Guided by Messersmith, the team has been deploying its commercial-scale technology over the past year to create clean label innovations beyond the technology’s first plant-based meat application under the Tender Food brand. These include protein-rich snacks and pet food. The $6.5 million in capital was led by Rhapsody Venture Partners, with participation from Safar Partners, Claridge Venture Partners and others. It will enable Lasso to commercialise its technology across new, high-growth food categories. Lasso originated at Harvard University’s Wyss Institute, where founders Kit Parker, Luke MacQueen, Christophe Chantre and Grant Gonzalez invented – and spent seven years refining – their novel food processing technology. They describe the tech as an ‘advanced cotton candy machine’ – according to the team, it is versatile and cost effective, capable of creating nutritious and tasty goods with ‘exceptional’ texture from ‘nearly any ingredient’. Since, Lasso SpinTech has seen the launch of its first brand application, Tender Food, in 2020, and has scaled from a countertop system in a lab to a commercial-scale system producing hundreds of thousands of pounds of product annually. The system eliminates the need for high heat, excessive sugars or artificial additives. It is also compact (around the size of a washing machine) and uses less energy than a toaster oven, reducing operating cost and boosting efficiency. Messersmith described the funding raise as a “major milestone” for the newly formed, wider food-tech group, commenting: “We are on the cusp of introducing truly innovative new foods made of simple ingredients that everyone understands – both through brands we create and in working with global partners to bring new products to market through licensing agreements.” “There is nothing on the market that can match what Lasso can achieve with this technology. We are thrilled for people to taste these new products and take this business to a whole new level.”

Maia Ventures, an early-stage AgriFoodTech investor, has launched its first fund with €55 million to back innovative food and agriculture start-ups. The fund plans to invest in 20 to 25 companies, with initial tickets ranging from €0.5 million to €1.5 million. It’s already up and running, having made six investments, and expects to reach a final close in the coming months. The investor base includes institutions such as the European Investment Fund (EIF) and CDP Venture Capital Sgr, alongside private investors including major Italian food corporates and family offices like Teseo Capital sicav-sif, Cereal Docks (through Grey Silo Ventures) and Andriani. As an Article 8 SFDR fund, Maia aims to generate both financial returns and positive impact by supporting a healthier, more efficient and more resilient food system. The firm positions itself as a bridge between Italy’s strong food industry and the new generation of start-ups emerging from accelerators, universities and research hubs around the world. David Bassani, founding partner at Maia Ventures, said: “What excites us is the calibre of science and operator talent now converging on topics such as food-as-medicine, innovative ingredients and resilient supply chains. As an early-stage partner, we aim to be among the first institutional believers, helping founders connect with industry leaders and lay the foundations for scale." The team behind Maia Ventures includes former founders, investors, industry operators and scientists, supported by an advisory group with representatives from leading agrifood universities and companies. Maia believes the current slowdown in AgriFoodTech investment is creating a unique opportunity for long-term investors. The firm is particularly focused on the intersection of food, health and sustainability, which are areas it sees as key to driving both individual well-being and broader industry resilience. Andrea Galassi, founding partner at Maia Ventures, added: “By combining deep industry know-how with a strong industrial network, Maia is best positioned to identify and invest in solutions to problems that matter, instead of in solutions in search of a problem. This, we believe, is the key to tangibly accelerate the much-needed evolution of our industry." Claudia Pingue, head of tech transfer fund of CDP Venture Capital, commented: “We invested in Maia Ventures because it connects Italy’s world-class food industry with breakthrough AgriFoodTech innovation. The team’s deep expertise and robust network enable them to identify high-impact deep-tech solutions at the intersection of nutraceutical, food and health, where long-term value and systemic resilience are established."

Swiss agri-tech firm Ecorobotix has raised a total of $150 million across its recent Series C and D funding rounds to accelerate the global rollout of its AI-powered Ultra-High Precision (UHP) spraying technology, designed to make farming more sustainable and efficient. The company, headquartered in Vaud, Switzerland, has emerged as a leader in precision agriculture with its Plant-by-Plant AI system, which identifies and treats individual plants with centimetre-level accuracy. The technology cuts pesticide and crop protection product use by up to 95%, while maintaining full effectiveness. For farmers, that translates to lower input costs, compliance with tightening environmental regulations and higher yields. Ecorobotix will present its latest advancements this November at Agritechnica in Hanover, one of the world’s largest agricultural trade fairs. The company’s $105 million Series D round, completed in 2025, was led by Highland Europe, with participation from the European Circular Bioeconomy Fund (ECBF) and McWin Capital Partners’ Food Tech Fund. It follows a $45 million Series C round in 2024. Ecorobotix CEO Dominique Mégret said: "These latest investment rounds have allowed us to accelerate innovation, expand into new crop types, broaden our product range and bring advanced crop algorithms to market faster. Thanks to the trust of our investors, we are scaling a proven solution to help deliver better-quality food for the world."

Hydrosome Labs, a Chicago-based biotechnology company specialising in ultrafine bubble (UFB) technology, has released new research showing that its technology can significantly enhance yeast fermentation performance, potentially improving industrial productivity without costly equipment upgrades. In collaboration with Biocell Energetics, a University of Birmingham venture, the study found that winemaking and brewing yeast ( Saccharomyces bayanus ) grown in UFB-infused water showed up to a 31% increase in oxygen uptake and six times faster glucose consumption compared to standard fermentation using deionized water. The study monitored oxygen consumption and glucose utilisation in real time, revealing a clear dose-response relationship between UFB concentration and yeast performance. Specifically, oxygen uptake rose by 31% at high UFB concentrations and 22% at medium levels, while glucose consumption accelerated up to sixfold in the early stages of fermentation. The findings build on earlier work between Hydrosome Labs and the University of Illinois, where continuous UFB infusion during E. coli fermentation doubled cell output, tripled glucose utilisation and boosted oxygen uptake by 14% in a 400-litre pilot trial. Hydrosome Labs says it is now working with partners across precision fermentation, functional beverages and personal care to scale the benefits of UFBs through clean-label, chemical-free delivery systems aimed at improving efficiency and sustainability in biological manufacturing. Nick Jackowetz, principal scientist at Hydrosome Labs, said: "These measurable improvements in metabolic speed and oxygen transfer show that UFBs can enhance cellular respiration and biological efficiency in ways we hadn't fully appreciated before". "This opens exciting opportunities to improve fermentation yields and reduce manufacturing times while supporting a cleaner, low-waste, and more sustainable process."