Redefine Meat has added a new Shawarma option to its range of meat alternatives in the UK, available via Ocado.

Alt-protein start-up Mottainai Food Tech has officially opened a pilot-scale manufacturing facility and R&D lab in Singapore, dedicated to solid-state fermentation of upcycled, plant-based proteins.

Beyond Meat has launched its new Beyond Steak Filet, made from mycelium, faba protein and avocado oil, through a number of foodservice partnerships in the US.

Quorn has received a funding injection from parent company Monde Nissin Corporation, enabling it to repay £18 million of debt as it embarks on a multi-year turnaround plan.

The European Commission has put forward a new proposal to restrict the use of certain meat-related words for labelling and marketing plant-based meat alternatives.

Aldi Switzerland has launched a new chicken fillet alternative made with naturally fermented mycoprotein from Libre Foods, the B2B food ingredient unit of Swiss food producer Planetary.

In this instalment of Start-up spotlight, we speak to High Time Foods – an India-based developer of shelf-stable plant-based protein mixes for food manufacturers and foodservice providers.

Prime Roots has unveiled a new range of upgraded deli products made from mycelium-based whole food protein, following seven years of research and development.

New School Foods has announced the formation of NS/TX Industries (NS/TX): an expanded company that will house its manufacturing platform, consumer brand and manufacturing operations.