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.

A new Centre for Alternate Protein Research has been inaugurated in India at Aspire-BioNest, the University of Hyderabad’s life sciences bioincubator.

New analysis reveals that the number of studies published on plant-based foods, cultivated meat and fermentation has tripled over the past five years.

Estonian food-tech start-up Äio has announced the successful completion of its first full-scale production run of its sustainable yeast-based oil, reaching a volume of 1 tonne.

Casein is responsible for many of the characteristics that consumers love about cheese. Could animal-free variants of this dairy protein help plant-based cheese producers to meet higher taste and texture standards?

The Good Food Institute (GFI) has announced that Nigel Sizer – a climate and public health expert and former head of the Rainforest Alliance – will be joining as its new chief executive on 26 August.

Israeli biotech start-up Novella Innovative Technology has partnered with Australian ingredient developer Metaphor Foods to bring next-generation natural food preservation solutions to market.

GEA Group has inaugurated a $20m New Food Application and Technology Centre in Janesville, Wisconsin, US, aimed at enhancing the scalability of alternative protein production.