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Research & development
Arkansas study points to potential of rice-based cheese alternatives
A study from researchers in the US is exploring the potential of rice proteins in the development of hypoallergenic and sustainable cheese alternatives.
Two-step fermentation process improves smell of plant proteins
Researchers in the US have developed a two-step fermentation method that can improve the aroma of plant proteins, paving the way for more appealing plant-based foods.
The Bland Company raises $2.67m to scale egg-replacement plant protein platform
The Bland Company has secured $2.67 million in pre-seed funding to scale its proprietary technology that transforms underused agricultural side streams into high-performance plant proteins.
New global report reveals top markets for plant-based innovation
A new report from The Vegan Society, unveiled today (2 January 2026) for Veganuary, offers insights into how vegan diets are shaping global culture and F&B industry innovation.
Researchers achieve world-first indoor cultivation breakthrough for edamame
A joint research team from Hosei University and the University of Tokyo has successfully grown edamame in an artificial-light plant factory for the first time.
New report from investors calls for companies to diversify their protein sources
A new report from investor network FAIRR calls on food companies to diversify their protein sources away from animal proteins in order to effectively meet consumer demand.
Paleo plans ‘refocus’ of operations and staff reduction
Paleo, a food-tech start-up developing animal-free heme proteins for plant-based meat and seafood, has announced a strategic refocus of its operations amid challenging market conditions.
GFI APAC joins forces with World FoodTech Council to accelerate alt-protein innovation
The Good Food Institute (GFI) Asia Pacific has initiated a partnership with South Korea’s World FoodTech Council, focused on accelerating domestic alternative protein innovation.
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