Research from the EIT Food Consumer Observatory has found consumers need clearer information on precision fermentation before trusting products made using it.

Japanese biotech company Spiber has announced the launch of Spiber Biofoundry, a contract development and manufacturing service for strain development and advanced fermentation.

Venture studio Food Founders Studio has closed an oversubscribed €4 million funding round, supporting the development of innovative food-tech start-ups designed to address unmet needs across the food and beverage industry.

Agri-tech start-up AgroNetica has announced plans to advance toward commercial deployment of a transgene-free, gene-edited cacao with improved disease resistance.

A cross-sector coalition of 60 organisations across the Netherlands’ agri-food system is calling on the government to develop an Action Plan for More Plant-Based Food alongside a government fund of €65 million.

The European Commission has this week unveiled its Communication on a new Strategic Approach to Research and Innovation for agriculture, forestry, rural areas and food systems.

A team of UK researchers is using artificial intelligence and statistical physics in a project to identify plant proteins that could replace animal-derived emulsifiers.

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.

Simona Mrakic-Sposta, of the Italian National Research Council, discusses how insights from her recent study on beetroot-derived nitrate supplements could pave the way for more evidence-based formulation of plant-based sports nutrition products.