A new study suggests that younger adults and men in the UK are significantly more open to foods created using precision fermentation.

The Compleat Food Group’s meat alternative brand Squeaky Bean has expanded into the hot pie category with a new fermented vegetable pie line.

The Good Food Institute (GFI) Asia Pacific has initiated a partnership with South Korea’s World FoodTech Council, focused on accelerating domestic alternative protein innovation.

The competition in the Plant-Based Taste Awards is heating up, and you are invited to be part of the judging process!

Verley has received a 'No Questions Letter' from the US Food and Drug Administration, confirming the safety of its precision fermented dairy proteins in food applications.

A new US food-tech company, Lasso, has been launched by the team behind plant-based meat start-up Tender Food, supported by $6.5 million in new funding.

Gut-friendly food brand Bio&Me has launched Daily Boost Fibre + Protein bars, specially developed to appeal to female consumers.

A new network, led by the University of Southampton in the UK, aims to identify opportunities and barriers to growing more climate-resilient crops for the nation’s food supply.