Re:meat has rebranded as Curve, marking a strategic shift toward enabling scalable and cost-efficient biomanufacturing of proteins across multiple industries.

Fermenta, a health and performance nutrition start-up, is set to introduce protein bars made with Solein in the US market, with consumer availability planned for Q1 2026.

Ingredion has partnered with Swiss biotech start-up Cosaic, aiming to enhance the taste and texture of animal-free foods and beverages using Cosaic’s yeast ingredient.

The assets of plant-based cheese brand Julienne Bruno have been acquired out of administration by Harvey & Brockless, a subsidiary of The Compleat Food Group.

This month, our start-up spotlight is on Lasso, the newly launched broader food-tech company from the team behind plant-based meat brand Tender Food. Mike Messersmith, Lasso's CEO, tells us more about the company's journey so far.

French food-tech start-up Edonia has joined forces with catering group Newrest, to bring microalgae-based meals to public canteens nationwide.

French start-up Green Spot Technologies has raised €5 million to introduce a new brand of fermented ingredients for bakery, pastries and chocolate.

Smart farming company Oishii, best known for its high-end strawberries, has launched its first-ever limited-edition artisanal jam collection.

Miyoko Schinner, the founder of US plant-based dairy brand Miyoko’s Creamery, said she has been unsuccessful in taking back ownership of the company after it was put up for sale last month.