CSM Ingredients has introduced Nuaré, a new carob-based range of cocoa alternatives for bakery and ice cream applications.

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.

Kääpä Biotech, a Finnish start-up specialising in functional mushroom ingredients, has successfully secured a €9 million strategic investment.

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.

Maia Farms, a Canadian start-up developing fungi-based food ingredients, has partnered with Greater Vancouver Food Bank, aiming to address food insecurity and advance sustainable nutrition.