Fermenta, a health and performance nutrition start-up, is set to introduce protein bars made with Solein in the US market, with consumer availability planned for Q1 2026.

Ingredion has partnered with Swiss biotech start-up Cosaic, aiming to enhance the taste and texture of animal-free foods and beverages using Cosaic’s yeast ingredient.

The assets of plant-based cheese brand Julienne Bruno have been acquired out of administration by Harvey & Brockless, a subsidiary of The Compleat Food Group.

Remilk has partnered with Gad Dairies to launch The New Milk – a cow-free milk alternative identical in taste and functionality to conventional dairy – in Israel.

Kääpä Biotech, a Finnish start-up specialising in functional mushroom ingredients, has successfully secured a €9 million strategic investment.

This month, our start-up spotlight is on Lasso, the newly launched broader food-tech company from the team behind plant-based meat brand Tender Food. Mike Messersmith, Lasso's CEO, tells us more about the company's journey so far.

French food-tech start-up Edonia has joined forces with catering group Newrest, to bring microalgae-based meals to public canteens nationwide.

Oatly has launched Oatly Baristamatic, a newly developed oat drink created specifically for automated coffee machines.