Perfat Technologies, a Finnish deep-tech startup, has secured €2.5 million in Series A financing to advance its innovative fat alternatives.

Casein is responsible for many of the characteristics that consumers love about cheese. Could animal-free variants of this dairy protein help plant-based cheese producers to meet higher taste and texture standards?

Taaleri Bioindustry – a bioeconomy growth investor under the Finnish Taaleri Group investment firm – has injected €10 million into plant-based dairy alternative manufacturer Finnish Food Factory.

ADM is undertaking significant changes to its soy protein production network, aimed at improving operational efficiency and better serving its global customer base.

Matthieu Bertoux, marketing director at Ingredion, and Olivia Fannon, technical service technologist for Western Europe, explain how brands can create vegan batters and breadings that satisfy on every sensory level while still meeting clean label demands.

The Better Meat Co (BMC) has secured $31 million in an oversubscribed Series A funding round to expand its patented mycoprotein fermentation technology to commercial scale.

Nourish Ingredients has received ‘generally recognised as safe’ (GRAS) status from the Flavour and Extract Manufacturers Association (FEMA) for the use of its proprietary Mortierella alpina biomass (S11) as a flavouring in food.

Bunge Global has acquired IFF's soy and lecithin business, a move that is poised to enhance Bunge's product portfolio and strengthen its position in the F&B sector.

Austrian food-tech start-up Revo Foods has successfully completed a €1.6 million crowdfunding round through the Funder Nation platform.