UK plant-based recipe kit start-up Grubby has launched a range of pizza recipe kits in collaboration with pizza brand Doughboys and Italian vegan cheese and charcuterie brand Casadai Foods.

Estonian biotechnology start-up Äio has teamed up with research organisation TFTAK (Center of Food and Fermentation Technologies) to launch a three-year R&D project focused on microbial oil production.

US-based nutrition company NNB has partnered with protein manufacturer Axiom Foods to launch a new plant protein ingredients line, PeptiClear.

MycoTechnology has partnered with global stevia solutions provider Adorvia Biotechnology, aiming to help manufacturers create better-tasting, lower-sugar food and beverage products.

Oils and fats company AAK has teamed up with US food-tech start-up Savor, in a two-year collaboration to develop speciality fat solutions for dairy alternative and bakery applications.

Biotech specialist NXW Nutrition From Water has invested an equity stake in PhycoFerm, a Portugal-based microalgae strain development company.

Brevel is extending its illuminated fermentation technology into the plant cell culture sector through a new collaboration with coffee cell-culture specialist Coffeesai.

Tate & Lyle has expanded its collaboration with food-tech company BioHarvest Sciences, broadening the scope of their project to include multiple plant-based sweetener molecules.

Solar Foods is participating in the ambitious BalticSeaH2 initiative, one of Europe’s largest cross-border hydrogen valley projects.