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.

Swiss food ingredient start-up Yeastup has officially opened its first industrial-scale production facility, marking a significant milestone in the commercialisation of brewer’s yeast-derived proteins and fibres.

GNT has opened a new application laboratory in Dubai, developed to support manufacturers using its plant-based Exberry colours in the Middle East, North Africa and Indian subcontinent.

Plant-based collagen alternative brand VeCollal has secured an investment from Seventure Partners to expand the roll-out of its solution internationally.

A year of incredible innovation and industry events concluded in the historic and picturesque city of Paris, France, at Food Ingredients Europe 2025. We dig into some of the top plant-based innovations highlighted by exhibitors at this year’s buzzing event.

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 collaboration combines Pow.Bio’s continuous fermentation technology with Bühler’s engineering and deployment expertise, supported by advanced model-driven control software.

Spanish bakery solutions company Lasenor has debuted a clean label, texturizing protein specifically designed for commercial bakery applications, in collaboration with Israeli start-up Meala FoodTech.

Priscillia Moulin, co-founder and director of strategy at MosaiX and senior advisor at Earthqualizer Foundation and Inovasi Digital, explains why maintaining continuous compliance will be the critical challenge for companies who are preparing for the EUDR deadline.