NEW TECH FOODS

Finnish biotech company Enifer has obtained self-affirmed GRAS (Generally Recognized as Safe) status in the US for its mycoprotein ingredient Pekilo, following an independent expert panel review. The step paves the way for partnerships with US food manufacturers, with FDA-reviewed GRAS status still to be pursued. According to the company, Pekilo differs from most mycoproteins by being supplied in dry, powdered form, making it shelf-stable, easier to transport and simpler to integrate into production lines. It is targeted at plant-based alternatives, sports nutrition and healthy snacks as a lower-impact alternative to soy. “Plant-based foods won’t win over consumers unless they’re genuinely better than what came before,” said Simo Ellilä, CEO and co-founder of Enifer. “Pekilo makes that possible – it brings a neutral colour and taste, a natural combination of protein and fiber and strong water-holding capacity. These properties complement soy and pea proteins, giving food makers new flexibility to develop plant-based products that deliver better texture, nutrition and overall consumer appeal.” Founded in 2020, Enifer uses fermentation technology first developed in Finland in the 1970s to convert food and agricultural byproducts into protein with lower land use and emissions than animal or soy-based sources. The US entry follows Enifer’s €36 million raise in 2024 to build a commercial-scale mycoprotein facility in Finland, due to start production in 2026 with a 3,000-tonne annual capacity. The plant will initially supply the pet food sector, with food-ingredient production to follow. Elisa Arte, head of food research and development at Enifer, added: “Achieving self-affirmed GRAS status marks a major milestone in the commercialisation of our Pekilo mycoprotein and its entry into the US market. We’re excited to start collaborating with food manufacturers in the US, introducing to the market our ingredient that delivers high levels of digestible protein and dietary fiber, enabling innovation across a broad spectrum of food applications." Enifer will present Pekilo at SupplySide West in Las Vegas this October as it begins US market outreach.

Perfat Technologies, a Finnish deep-tech startup, has secured €2.5 million in Series A financing to advance its innovative fat alternatives, addressing critical health and sustainability issues related to saturated and tropical fats. The funding round was co-led by Newtree Impact and Beyond Impact, with support from Nordic Science Investments, the University of Helsinki and Big Idea Ventures. Perfat’s proprietary technology transforms liquid vegetable oils into solid, functional fats, offering food manufacturers a healthier replacement for traditional fats like butter, palm oil and coconut oil. This breakthrough product has 80% less fat, up to 30% fewer calories and added fibre, making it an appealing option for companies seeking clean label formulations without sacrificing taste or texture. CEO Jyrki Lee-Korhonen highlighted the importance of this innovation: “Substituting traditional solid fats is not just about innovation; it’s about caring for people’s health and helping manufacturers adopt sustainable solutions”. With fats comprising 20-35% of the average diet, the demand for healthier alternatives is rising. Perfat’s fiber-reinforced gelled vegetable oil represents a significant advancement in the food industry, enabling manufacturers to create healthier products while maintaining functionality. Investors are optimistic about Perfat's potential. Benoît de Bruyn of Newtree Impact noted: “Palm oil remains one of the most pressing challenges for both human health and sustainability. Perfat stands out with a functional fat that is healthier and adaptable to customer needs.” As the market for sustainable food ingredients is projected to reach $129 billion by 2025, Perfat is well-positioned to help redefine the role of fats in our diets, aligning consumer health with environmental sustainability.

Tetra Pak and Danish biotech company Swan Neck Bio have joined forces to tackle one of the biggest challenges in producing fermentation-based foods at scale – preparing the seed culture. The partnership will bring Swan Neck Bio’s Dirinoc technology into Tetra Pak’s services for biomass and precision fermentation producers. Dirinoc is a concentrated, quality-approved starter culture that can be stored and added directly to production tanks. This removes the need for producers to grow their own seed cultures on site, a process that often causes contamination and uneven yields. By taking out this step, the companies say producers can cut waste, reduce equipment costs and speed up their path to market. The solution will be available alongside Tetra Pak’s other seed train and pilot-scale services at its New Food Technology Development Centre in Karlshamn, Sweden. Dirinoc also allows companies to run trials without the high upfront costs of a full production line, making it easier to test and refine processes before committing to large-scale investment. Rafael Barros, director of New Food at Tetra Pak, commented: "Speed, risk management and flexibility are critical for New Food producers. Our collaboration with Swan Neck Bio unlocks new efficiencies in fermentation by removing one of the key barriers to scale: seed preparation. This gives producers more time to focus on process optimisation, product quality and, ultimately, getting to market faster." Troels Prahl, co-founder and CEO at Swan Neck Bio, added: "This collaboration reinforces our commitment to supporting the growth of sustainable food innovation. By combining Swan Neck Bio’s pioneering inoculum capabilities with Tetra Pak’s industrial engineering and food manufacturing expertise, we are helping customers de-risk development, reduce time to market and manufacture at scale with confidence."

The European Academies Science Advisory Council (EASAC) has released a new report calling for urgent EU action to accelerate the shift towards sustainable meat alternatives. The publication comes as the European Commission prepares its Protein Strategy, aimed at supporting food security and climate goals. The report assesses a range of protein sources – from plant-based and insect-derived products to microbial fermentation and cultivated meat – and offers a science-based framework for aligning innovation with environmental, health and consumer priorities. Professor Bert Rima, chair of the working group behind the report, said: “The EU needs to act now if it wants to stay ahead of the protein transition, ensure food security and meet its climate and biodiversity goals. It should create policies that support innovation in meat alternatives while ensuring food safety and consumer protection." “Europe’s future generations are likely to grow up with less meat on their plates – and that may be both necessary and beneficial. The report offers guidance to encourage people to eat less meat and to enable better choices.” Environmental and health considerations EASAC’s analysis finds that many alternatives have a smaller environmental footprint than conventional meat. Insects and microbial fermentation were highlighted as efficient protein sources when produced with sustainable feedstocks, while cultivated meat could deliver climate benefits if powered by renewable energy. On nutrition, the report warns that not all alternatives are equally healthy. While some can support balanced diets, certain processed plant-based products may contain excess salt and saturated fat. Data on the long-term impacts of newer products such as cultivated meat remains limited. Consumer trust and acceptance Factors such as taste, affordability, perceived naturalness and clear labelling were identified as key to building consumer confidence. Younger, urban consumers were found to be most open to alternatives, particularly for environmental and animal welfare reasons. Hanna Tuomisto, professor of sustainable food systems and co-author, warned: “Consumer trust can break easily – especially if products are overhyped or misleadingly labelled. We need full transparency, not just on the ingredients, but also on environmental impact and processing.” Innovation and policy gaps Fermentation and cultivated meat technologies show significant potential but face cost and scalability challenges. EASAC says policy clarity and strategic public funding will be essential to ensure safe and sustainable growth in the sector. The report makes six recommendations to EU policymakers: Introduce mandatory labelling on nutrition, processing, and environmental footprint. Establish clear regulatory frameworks for plant-based and microbial proteins. Enhance environmental standards, including life-cycle assessments and renewable energy use. Strengthen public awareness with evidence-based dietary guidance. Create a positive innovation framework through R&D investment and farmer support. Address ethical and cultural considerations, including those around insect farming and animal-cell use. Call for coordinated action EASAC warns that without joined-up social, political and technological approaches, Europe risks losing both environmental gains and public trust. “Europe has the tools and the innovation power to lead globally,” Tuomisto added. “But we need more than just technological solutions. The social and political shaping of the transition to sustainable proteins will determine its success. Without coordinated action, we risk losing both environmental gains and public confidence.”

The Rainforest Alliance has announced the launch of a new regenerative agriculture certification solution, designed to provide farmers and companies with a science-based standard to track their impact on soil health and biodiversity. Announced yesterday (9 September 2025), the solution is launching with an initial focus on coffee. It aims to help coffee farmers build more resilient livelihoods and support the restoration of ecosystems across tropical landscapes. From early 2026, certified regenerative products will bear the solution’s distinct seal. This shows consumers that these products come from farms and companies that are committing to regenerative agriculture practices. Regenerative agriculture aims to reduce farming’s impact on the environment, described by the Alliance as a ‘climate-smart’ and ‘promising’ approach. It can also improve farmers’ livelihoods – recent studies show regenerative practices can improve income by up to 20-30%. The Rainforest Alliance has integrated these principles into its new Regenerative Agriculture Standard, providing a clear pathway for measuring progress and outcomes across five key impact areas: soil health and fertility, climate resilience, biodiversity, water stewardship and livelihoods. By effectively implementing these practices, coffee producers can build more productive and resilient farms while unlocking new market opportunities, the Alliance said in a statement announcing the launch. Independent auditors will periodically visit farms and companies to ensure they are meeting these standards. When they do, they will be awarded certification and permitted to display the regenerative seal on their products. The announcement comes as extreme weather and environmental degradation continue to disrupt crop yields, supply chain stability and commodity markets. These challenges are impacting the livelihoods of millions of coffee farmers, particularly smallholders who produce over 70% of the world’s coffee. Santiago Gowland, CEO of The Rainforest Alliance, said: “Markets need to move beyond a ‘do no harm’ mindset to one that repairs and restores. Now is the time to transition to a new model of agriculture – one where every cup of coffee gives back more than it takes from the land and the people who care for it.” “After years of research and collaboration with farmers and companies, we are proud to introduce a Regenerative Agriculture Certification to help drive this shift.” Sourcing Rainforest Alliance Certified Regenerative coffee can enable brands to make claims based on credible data, strengthen their ESG performance and meet rising consumer demand for more environmentally friendly products. The Regenerative Agriculture Standard is already being implemented across coffee farms in Brazil, Costa Rica, Mexico and Nicaragua. Companies already sourcing from these farms are set to launch their first Rainforest Alliance Certified Regenerative coffee products to market in 2026.

New Zealand-based Leaft Foods has entered a strategic partnership with Lacto Japan Co to bring its Rubisco Protein Isolate to Japan’s food manufacturing sector. The agreement will see Lacto Japan – a long-standing distributor and producer of speciality food ingredients – support the commercialisation of Rubisco in Japan, a market the companies describe as a global hub for food innovation. Rubisco, a protein found in green leaves, is being positioned by Leaft as a high-performance alternative to animal-derived proteins such as whey. The company says its plant-based isolate offers a complete amino acid profile, alongside functional properties that could replace eggs, emulsifiers and gelling agents in a range of food applications. Leaft claims its production system for Rubisco is commercially viable, backed by forward contracts and designed to meet both quality and sustainability requirements. Lacto Japan, which has decades of experience connecting ingredient suppliers from New Zealand and Australia with Japanese manufacturers, will provide market intelligence, supply chain expertise and local relationship management. The two companies are already working with several major Japanese food manufacturers and aim to build a business worth tens of millions of US dollars within five years. John Penno, co-founder of Leaft Foods, said: "It has been tremendously exciting to work with Lacto, a capable and innovative partner, as we've sought to enter the sophisticated Japanese market. Lacto's role as our trusted local collaborator has been invaluable in providing essential market and supply chain intelligence and relationship management that can enable successful market penetration." Takeshi Shimizu, general manager for Oceania at Lacto Japan, commented: "It is not every day that you discover such an exciting new protein. What impressed us most was not only the protein system itself, but the fact that we have been able to work with it in a range of promising applications from the start. The quality, texture and flavour of the foods produced meet the exceptionally high standards that Japanese consumers expect." Top image: © Leaft

Swedish cultivated food start-up Re:meat is set to establish its first pilot 'Re:meatery' at Lund University’s Prepilot Plant after securing €1 million in an oversubscribed funding round earlier this year. The installation, scheduled for completion by the end of 2025, will be hosted at Biotech Heights – an innovation hub located at Kemicentrum in Lund – and marks the hub’s first start-up membership. The site sits alongside the Prepilot Plant, Sweden’s only university-based prepilot facility for food, biotech and chemical engineering. Re:meat has developed a patented food-grade bioreactor designed to cut hardware costs for alternative food production, precision fermentation and cultivated meat. The company says the system meets the high technical standards needed to grow mammalian cells, while also supporting yeast- and bacteria-based processes, enabling scalability at lower costs than pharmaceutical-grade equipment. Emma Nordell, managing director at Biotech Heights, said: “Collaboration is necessary to advance the development of fermentation and apply bioprocess technologies to new industries. Re:meat will be our first start-up to pave the way for collaboration between academia, start-ups and industry players within biosolutions.” Martin Hedström, manager at Lund University Prepilot Plant, commented: “It is really inspiring that Re:meat wants to establish a pilot in our environment, it will open up for exciting new opportunities for innovation, research and education". Marten Schmidt CTO at Re:meat, added: “We identified the need to design equipment that costs a fraction of today to be able to scale and industrialize alternative foods production and all its connected processes. This could enable a food revolution. Inspired by our many years in the brewing industry combined with our R&D team in cell biology we have developed a food grade bioreactor that still meets the high standards and parameters to cultivate sensitive mammalian cells." "This means that our Re:meatery also fits for yeast, and bacteria-based processes, such as precision fermentation. So, the potential really extends beyond cultivated meat. Biotech Heights is a great partner supporting our common goal of bridging academia and commercialisation by providing the perfect combination of available infrastructure and scientific know how.” Validation of the pilot plant with partners and clients is expected to begin in spring 2026.

The CRAFT (Cellular Revolution in Agriculture and Farming Technology) Consortium – featuring leaders from the cultivated meat, agriculture and technology sectors – has begun designing what it says will be the world’s first cultivated meat farm, aiming to integrate the technology directly into working farms. The CRAFT Consortium comprises RespectFarms, Wageningen University & Research (WUR), Mosa Meat, Aleph Farms, Multus, Kipster and Royal Kuijpers. The initiative, co-funded by EIT Food, has secured the first €2 million tranche of a €4 million grant request. The consortium includes RespectFarms, Wageningen University & Research (WUR), Mosa Meat, Aleph Farms, Multus, Kipster and Royal Kuijpers. According to the partners, the model could cut water use by 78%, land use by 95% and societal costs by 56%, while offering farmers a new source of income. Merging cellular and traditional farming CRAFT aims to demonstrate that cultivated meat can be produced alongside traditional livestock and crops, keeping production farmer-led and locally embedded. “This represents the first effort globally to merge cellular and traditional farming and promises to deliver consumers the best of both worlds: the unrivalled experience of real meat, through products produced and sold locally," said Peter Verstrate, co-founder and COO at Mosa Meat. "The project will deliver a business model that is fundamentally new on one hand and centuries old on the other, and will add new perspective, also for farmers, to agriculture as we know it." Ralf Becks, co-founder of RespectFarms, added: “CRAFT involves farmers to create new ways of making food. We use what works in agriculture and combine that with new technology. This will accelerate the path to market and to impact. CRAFT boils down a world problem to farm size. So we can solve it. And once it works, we scale this out to the world to increase impact. Let’s export technology instead of meat and animals." The project will explore how cultivated meat technology can be integrated into existing agricultural infrastructure, creating diversified, resilient food systems. Consortium expertise Each partner brings specific expertise to the project: RespectFarms   - Leading on-farm system integration. WUR   - Scientific leadership and R&D. Mosa Meat  and Aleph Farms  - Product development, hybrid innovation, regulatory strategy. Multus   - Scalable, resource-efficient cell culture media. Kipster   - Sustainable agricultural models and economic expertise. Royal Kuijpers  - Facility design for safe, efficient operations. Cai Linton, co-founder and CEO of MEng Molecular Bioengineering, commented: “I’m proud of Multus’ important role in CRAFT as the principal partner for cell culture media development within a highly collaborative consortium. CRAFT is a pioneering effort – bringing together leaders in agriculture and biomanufacturing to demonstrate the path towards a secure and resilient food system." "Using our high throughput robotics and AI platform, the Multus’ team will create a series of novel high-performance and resource-efficient cell culture media to accelerate the transition of scientific breakthroughs to commercial production and real-world impact." CRAFT’s first phase focuses on farm-scale design and feasibility. Future stages will involve pilot deployment, with the aim of creating a replicable model for farmers across Europe.

A new Innovate UK–funded collaboration will give food and biotech companies access to Cellular Agriculture’s next-generation bioreactor system without the need for upfront investment. Cellular Agriculture has partnered with food science and technology organisation Campden BRI to make its next-generation bioreactor system available for industry testing at Campden BRI’s Chipping Campden facility in the UK. The move means that companies of any size or development stage can purchase time from Campden BRI to trial their cell lines or media formulations, removing the need for costly capital investment. “This is a win-win for the industry,” said Vipul Jain, interim head of commercial at Cellular Agriculture. “Companies gain access to future-proof bioreactor technology without barrier to entry, while we prove that our bioreactors are genuinely universal. This collaboration demonstrates our commitment not only to innovation, but to democratising access to scale-up technology.” The initiative is supported by funding from Innovate UK and aims to accelerate the commercialisation of cultivated food technologies by broadening access to scale-up infrastructure.

Two US-based cultivated meat companies, Wildtype and Upside Foods, have filed a lawsuit in federal court against several Texas officials, challenging the state’s new law banning the sale of cultivated meat. The complaint, filed in the US District Court for the Western District of Texas on 2 September 2025, targets Senate Bill 261 (SB 261), which came into effect on 1 September 2025. The law makes it illegal to sell 'cell-cultured protein' for human consumption in Texas. Violations can lead to civil fines of up to $25,000 per day, administrative penalties and criminal charges, including possible jail time. Wildtype, based in San Francisco, produces cultivated salmon, and Upside Foods, based in Emeryville, California, produces cultivated chicken . Both companies have received US Food and Drug Administration (FDA) safety clearance to sell their products in the United States. Upside Foods has also received US Department of Agriculture (USDA) approval for its chicken products under the Poultry Products Inspection Act. According to the filing, both companies had sold or distributed their products in Texas before the ban and had business plans to expand sales in the state. They argue that SB 261 was created to protect Texas’ conventional agriculture industry from competition, not to address food safety concerns. The complaint cites statements from state legislators and officials suggesting the goal was to protect cattle ranchers and other traditional meat producers. The companies claim the ban violates the US Constitution’s Commerce Clause by blocking out-of-state businesses and, in Upside Foods’ case, is pre-empted by federal law. They are asking the court to declare the law unconstitutional and prevent Texas from enforcing it. Top image: © Upside Foods' cultivated chicken

The Institute of Food Technologists (IFT), a non-profit organisation dedicated to advancing food science, has announced the appointment of Dr Margaret (Peggy) Poole as its 86th president, effective 1 September 2025. With over four decades of experience in the food industry and a robust 45-year membership with IFT, Poole's leadership is poised to drive significant advancements in food science and technology during a critical time for the global food system. Peggy Poole's extensive background includes pivotal roles in research and development, regulatory affairs, and quality assurance at renowned companies such as Kraft Foods, Häagen-Dazs, Leprino Foods and Bigelow Tea Company, where she most recently served as vice president of the Tea Division. Her diverse expertise equips her to address the complex challenges facing the food industry today, from regulatory compliance to innovation in product development. In her new role, Poole succeeds Dr Christopher Daubert , who has served as president and contributed to IFT's mission of enhancing food science since September 2024. Poole's leadership is expected to foster collaboration and innovation among IFT members, which includes a broad spectrum of professionals from academia, industry and government. “I am honoured to step into the role of IFT president,” Poole said. “I recognise the challenges and opportunities facing the global food system, and I am ready to guide IFT through them. This is a pivotal moment for our community, and I am excited to lead with clarity, courage, and a focus on advancing food science.” Poole's commitment to mentorship and community engagement is evident in her previous roles on the IFT board of directors, where she has actively participated in initiatives such as the Chief Research Officers Council and the IFT Student Association College Bowl. Her dedication to nurturing the next generation of food scientists aligns with IFT's mission to create a sustainable and accessible global food supply. Joining Poole in leadership is Dr Gunnar Sigge, who has been appointed as president-elect. Currently an associate professor and head of the Department of Food Science at Stellenbosch University in South Africa, Sigge brings a global perspective to IFT's initiatives. His experience in establishing a master's programme in food and nutrition security positions him to contribute significantly to IFT's mission of addressing shared challenges in the food industry. “Being based in South Africa, I see firsthand how IFT's reach and influence are truly global,” Sigge remarked. “I look forward to helping lead this incredible community as president-elect and working together to create a better food future for everyone.” As IFT navigates the complexities of the evolving food landscape, Poole's leadership is expected to enhance the organisation's role as a vital resource for food professionals. With a focus on science, technology and research, IFT aims to tackle pressing issues such as food safety, sustainability and nutrition. The Institute of Food Technologists has been at the forefront of food science since its inception in 1939, advocating for innovation and collaboration among its community of over 200,000 members.

Food Founders Studio has closed its initial funding round of CHF 1.2 million (approx. $1.5 million) and unveiled its first venture, a plant-based flavour improvement technology developed with a European university partner. The capital will support the studio’s mission to commercialise breakthrough food technologies currently trapped in European university labs. The funding round was led by a consortium of private investors, including a prominent Swiss family office acting as anchor investor. The inaugural venture targets off-flavours in legumes, a common issue in plant-based products. The proprietary process improves taste and cuts formulation costs. The company says it outperforms existing solutions. Alexandre Morel, co-founder and CTO of Food Founders Studio, said: “Our inaugural venture tackles one of the plant-based industry’s most significant obstacles: legumes’ off-flavours that prevent mass market adoption. The proprietary technology, developed through our first university partnership, offers a scalable, cost-effective solution that significantly improves taste while reducing formulation costs, more than any competing solution we’ve seen so far.” “This technology addresses exactly what the industry desperately needs: better taste,” noted the venture’s CEO, who will be formally introduced in the coming weeks. “By solving the off-flavour challenge, a problem known to all up to the consumers and yet never truly solved despite many claims, we’re enabling food manufacturers to create products that can win on deliciousness, not just sustainability credentials.” Robert Boer, investment director at Food Founders Studio and former investment director at Blue Horizon, added: “What is unique about our venture studio model is the systematic approach to de-risking food tech innovation. This model addresses the fundamental disconnect between breakthrough university research and commercial viability that has plagued food tech for years, in a way that delivers both meaningful returns for investors and scalable impact for our food system.”