US biotech company LanzaTech has announced plans to expand into the alternative protein market, producing a microbial protein from CO2.

Kinoko-Tech has partnered with Metaphor Foods, aiming to accelerate fungi-based proteins in Australia, New Zealand and Asia.

Alt-meat specialist Heura is expanding into new categories to provide nutritious alternatives to commonly 'ultra-processed' foods.

International think-tank network the Good Food Institute has selected Japan as the location for its newest nonprofit entity.

Ingood by Olga, a French plant-based ingredients specialist, has developed an egg replacement solution made from fermented lentil powder.

Döhler has announced a strategic partnership with Nukoko, a British start-up behind the ‘world’s first’ cocoa-free ‘bean-to-bar’ chocolate.

Louisa Parrillo at Ingredion discusses how manufacturers can tap into the growth of plant-based cheese by focusing on indulgent texture.

Cauldron Ferm is being supported by the Queensland government to develop a ‘first-of-its-kind’ precision fermentation facility.

GNT will highlight the benefits of plant-based EXBERRY® colours for meat, seafood and dairy alternatives at Plant Based World Expo Europe.