Researchers in the US have developed a two-step fermentation method that can improve the aroma of plant proteins, paving the way for more appealing plant-based foods.

This time, we speak to Daan Raemdonck, CEO and co-founder of Koppie, a company making coffee alternatives from fermented pulses.

UK-based vegan food company VFC Foods, which also owns Meatless Farm, is undergoing a corporate separation from the Vegan Food Group (VFG), with co-founder Adam Lyons returning to the business to oversee operations.

We speak to Daryl Pek, co-founder of Mottainai Food Tech, parent company of Jiro Meat, about the company's recent expansion and its mission to valorise food waste.

Agronomics, the London-listed cellular agriculture investor, has put a further AUD 3 million (£1.5 million) into Australian biotech All G.

Emsland Group has announced the launch of Emjel LC 15, a new functional starch solution aiming to transform the production of vegan and vegetarian confectionery.

The partnership marks Impossible's expansion into new protein-boosted products that are complementary to its meat alternatives, including grain-based breads and pasta.

M2 Ingredients, a vertically integrated functional mushroom grower based in California, US, is set to open its brand-new M2 Center of Innovation next month – an advanced R&D lab designed to accelerate functional mushroom product development.

Bactolife, a start-up based in Copenhagen, Denmark, has raised over €30 million in Series B funding to accelerate the commercialisation of its precision-fermented Binding Proteins innovation.