NEW TECH FOODS

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.

Shoji Takeuchi and his team at the University of Tokyo are advancing lab-grown meat, using hollow fibers to grow healthy, structured chicken tissue, a key step toward sustainable, ethical protein.

Swedish foodtech company SMAQO has closed a funding round to support the development and launch of its first hybrid mycoprotein-based products.

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.

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.