This has announced the launch of a new seasonal Chestnut, Mushroom and Caramelised Onion Nut Roast in Tesco stores, aligning with its expansion to offer more whole food-based products.

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.

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.

Oatly has launched Oatly Baristamatic, a newly developed oat drink created specifically for automated coffee machines.

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.

The Singapore Food Agency, under the second phase of its Singapore Food Story R&D programme, has awarded SGD 42 million (approx. $32.3 million) to 11 alt-protein and food-tech projects.

US plant-based food brand Barvecue has unveiled what it claims is a market-first innovation: a seasoned rotisserie chicken-style product.