NEW TECH FOODS

Fermentation technology specialist Cauldron has appointed David Weiner as its new chief technology officer.

Nourish Ingredients, an Australian start-up that uses precision fermentation to produce animal-like fats, has partnered with Fonterra.

Australia-based cultured meat company Magic Valley debuted its new cell-based pork bao buns at a tasting at John Gorilla Café in Brunswick.

Vow launches quail parfait, becoming the third company to bring cell-based product to market with the new cultured meat derived from quail.

US-based food-tech company Cauldron Ferm has had its hyper-fermentation technology approved by regulators in a “first-of-its-kind" move.

Vow is closer to receiving novel foods approval from FSANZ to produce and sell a cell-based quail product in Australia and New Zealand.

Australian start-up Magic Valley will boost its cell-based meat production by expanding its operations to a Co-Labs pilot facility.

Nourish Ingredients has unveiled what it says could be the “world’s first” animal-free fat, Tastilux, made through precision fermentation.