UK biotech manufacturer Clean Food Group has raised £4.5 million in fresh investment to accelerate the scale-up of its fermentation-based oils and fats platform.

Scientists at Heriot-Watt University are exploring next-generation vegan cheese designed to tackle high saturated fat content.

DSM-Firmenich has expanded its plant-based protein portfolio with the launch of next-generation Vertis Textured Vegetable Proteins.

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.