Äio has successfully scaled production of its fermentation-made fats and oils to an industrial-level batch of 10,000 litres.

ICL's Hadar Sutovsky explores how the plant-based sector is evolving into its third major phase.

Plant-based foods dominated alt-protein innovation, with nearly 4,000 patents published in this area since 2015.

Natural colours specialist Oterra has inaugurated a new colour blending and application centre in Kerala, India.

GoodMills Innovation has launched a new flour mix for pinsa, combining wheat, rice and chickpea flour with dried sourdough.

Dutch ingredients start-up Vivici has raised €32.5 million in Series A funding to expand its precision fermentation dairy protein business.

A recent analysis supported by GFI Europe highlights the substantial economic potential of alternative proteins in Germany.

German food-tech start-up Kynda has announced the successful closure of a €3 million seed funding round.

The Good Food Institute conducted the assessment to evaluate progress made on establishing a robust alt-protein ecosystem in the country.