ProVeg International’s ProVeg Incubator programme has selected 15 food-tech start-ups to join its Autumn cohort, representing 11 countries across four continents.

City Roots Hospitality, a restaurant group based in New York, US, has acquired plant-based seafood brand Fysh Foods for an undisclosed sum.

New analysis of Net Zero Insights figures from the Good Food Institute shows that European alternative protein companies raised €236 million in private investment in the first half of 2026.

Maash – a start-up with operations in Belgium and France, focused on developing mycoprotein ingredients for the food industry – has secured a €12.5 million funding package to accelerate its next phase of growth.

Estonian biotechnology start-up Äio has teamed up with research organisation TFTAK (Center of Food and Fermentation Technologies) to launch a three-year R&D project focused on microbial oil production.

Ingredion has appointed Diego Reynoso to the role of chief financial officer, effective from 1 October 2026.

As the alt-dairy industry works to bolster its resilience in the face of challenges such as labelling legislation and sensory hurdles, The Plant Base takes a deep dive into the current state of the market.

The UK Competitions and Markets Authority has today (20 August 2026) cleared Danone’s £864 million acquisition of plant-based nutrition brand Huel.

The Canadian province of Nova Scotia has made a CAD 1.2 million (approx. $864,000) investment in precision fermentation at biotechnology scale-up facility, the Verschuren Centre.