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.

Agronomics, the London-listed cellular agriculture investor, has put a further AUD 3 million (£1.5 million) into Australian biotech All G.

The partnership marks Impossible's expansion into new protein-boosted products that are complementary to its meat alternatives, including grain-based breads and pasta.

Danish industrial biotech company EvodiaBio has raised €6 million in a funding round to accelerate expansion across European, North American and Asian markets.

New Zealand-based start-up Leaft Foods has partnered with retail cooperative Foodstuffs South Island, to explore the use of its Rubisco leaf protein ingredient in a range of bakery products.