CellX has obtained US self-affirmed GRAS approval for its morel mushroom mycelium ingredient, and has unveiled a new snack brand, Mourish.

The UK has invested £1.4m into a new innovation hub, aiming to enable the Food Standards Agency to broaden its expertise in new food-tech.

We explore the impact of V-Label's new certifications for foods made with advanced cell cultivation and fermentation technologies.

PoLoPo has increased its lab capacity to produce hundreds of grams of functional proteins per month for food industry partners.

Onego Bio has announced plans to construct its flagship manufacturing facility in Jefferson County, Wisconsin.

Solar Foods has signed MoUs with two international partners for the commercialisation of 6,000 tonnes per year of its novel protein, Solein.

F-Label is the world’s first certification dedicated to precision fermentation and other modern animal-free fermentation technologies.

Plant-based foods dominated alt-protein innovation, with nearly 4,000 patents published in this area since 2015.

Dutch ingredients start-up Vivici has raised €32.5 million in Series A funding to expand its precision fermentation dairy protein business.