A new report from The Vegan Society, unveiled today (2 January 2026) for Veganuary, offers insights into how vegan diets are shaping global culture and F&B industry innovation.

The Cultured Hub, a scale-up facility established through a joint venture between Bühler, Migros and Givaudan, has expanded its services with the addition of plant cell culturing capabilities.

The Good Food Institute Europe has welcomed the European Commission’s new Biotech Act, but said it marks a ‘missed opportunity’ for food innovation due to its exclusion of novel foods from its regulatory sandbox scheme.

Australian biotech innovator All G has launched a joint venture with France-based bioactives company Armor Protéines, alongside the close of a $6.6m convertible note round.

The Singapore Food Agency, under the second phase of its Singapore Food Story R&D programme, has awarded SGD 42 million (approx. $32.3 million) to 11 alt-protein and food-tech projects.

The Abu Dhabi Investment Office has partnered with precision fermentation specialists The Every Company and Vivici, aiming to advance an alternative protein ecosystem in the United Arab Emirates capital.

Paleo, a food-tech start-up developing animal-free heme proteins for plant-based meat and seafood, has announced a strategic refocus of its operations amid challenging market conditions.

A new study suggests that younger adults and men in the UK are significantly more open to foods created using precision fermentation.

Verley has received a 'No Questions Letter' from the US Food and Drug Administration, confirming the safety of its precision fermented dairy proteins in food applications.