Lallemand Specialty Cultures has inaugurated a new application research and development laboratory in Rennes, France, focused on cultures for plant-based products as well as dairy and meat.

Oobli has received a 'no questions' letter from the US Food and Drug Administration, confirming that its brazzein-54 sweet protein is Generally Recognized as Safe for use in food and beverages.

Australia’s Queensland University of Technology has invested AUD 18 million (approx. $11.8 million) into its Mackay-based QUT Pioneer BioPilot, an upgraded, pilot-scale fermentation and biomanufacturing facility.

UK food-tech company Clean Food Group has acquired the assets of algal oil producer Algal Omega 3 out of administration, including a 1 million-litre capacity fermentation facility.

Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis.

Estonian food-tech start-up Äio has announced the successful completion of its first full-scale production run of its sustainable yeast-based oil, reaching a volume of 1 tonne.

Protein Industries Canada, Maia Farms and Phytokana Ingredients are collaborating on a CAD 32.5 million (approx. $23.5 million) project to turn Canadian-grown fava beans into nutritious, sustainable ingredients for plant-based foods.

Food Founders Studio has closed its initial funding round of CHF 1.2 million (approx. $1.5 million) and unveiled its first venture, a plant-based flavour improvement technology developed with a European university partner.

Barcelona-based food-tech company Novameat has launched two new meat alternative products, Pulled Lamb Style and Pulled Pork Style.