Those Vegan Cowboys has secured over €1.2m in subsidy through the EU-backed OPZuid programme, together with partners Interfood, HAS Green Academy and XXL Nutrition.

Scientific risk assessment specialist SciPinion has launched an AI-led solution that aims to give food-tech start-ups a faster path to market for their ingredients in the US, ahead of proposed changes to the Generally Recognized as Safe (GRAS) approval process.

Annick Verween, head of Biotope by VIB, explores how precision fermentation, alternative protein and gene editing can build a more resilient food system, and why AI-assisted biological design is making once-unviable solutions realistic today.

Agriculture companies Vylor and Rainbow Crops have announced a collaboration to advance new corn traits using AI and multiplex gene editing.

With such stringent requirements to meet around ensuring food-grade packaging materials are fit for purpose, The Plant Base spoke to the experts about the path toward a planet-friendly packaging future.

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.

Chilean AI food-tech company NotCo has confirmed it has sold its operations in Brazil to local investment firm Ferrara, owner of a portfolio of natural food brands in Brazil and the US.

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.

Belgian food-tech start-up Paleo has raised €2 million to support the commercial scale-up of its animal-free heme proteins, made from yeast using precision fermentation.