Daiya Foods has partnered with MicroSalt, a manufacturer of sodium-reduced natural salt, to improve the health credentials of its cheese and pizza portfolio.

Tindle Foods has announced it will divest its US operations amid a move to focus exclusively on private label products for the European market.

As natural ingredients and health benefits move higher among consumers’ purchasing priorities, the plant-based functional beverages market is poised to reap the benefits of shoppers’ evolving preferences.

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

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.

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.

Beyond Meat has reported its financial results for the third quarter ended 27 September 2025, reporting a 13.3% decrease in net revenues year-over-year.