French food-tech company Standing Ovation has raised $34.2 million (€30 million) in Series B funding to accelerate the commercialisation of its precision-fermented dairy proteins.

Italian food-tech start-up Foreverland has raised €6 million in funding to support the international expansion of its cocoa-free chocolate alternative.

Novonesis is working with Technical University of Denmark (DTU)’s Bright Biofoundry, to accelerate the development of sustainable protein.

Amyris has completed construction of a new production line at its flagship precision fermentation facility in Barra Bonita, Brazil.

Millow has appointed Fredrik Öhrn as its new CEO, and has announced that inventor and chief scientific officer, Mohammad J Taherzadeh, will be joining the company full-time.

French ingredient company Verley has raised $38 million in an oversubscribed Series A round to expand production of precision-fermented whey proteins and enter the US market.

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.

Research reveals that scaling the alternative protein sector across the European Union could generate €111 billion in annual gross value added by 2040.

We speak to Daryl Pek, co-founder of Mottainai Food Tech, parent company of Jiro Meat, about the company's recent expansion and its mission to valorise food waste.