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.

L-Nutra has launched the Prolon L bar – a plant-based protein bar formulated to support muscle health and healthy ageing as well as fuelling workouts.

Protein Industries Canada has announced the launch of five new projects that aim to create a more resilient domestic food supply and strengthen the country’s economy.

Solar Foods has unveiled a new application for its microbial protein Solein, using it as a replacement for egg yolk in mayonnaise production.

The Plant Base explores how this dynamic category – a frontrunner in the broader plant-based food and beverage sector – is steaming ahead in its quest to transform the modern latté.

Schouten Europe has developed a new plant-based sausage using an innovative replacement for animal fat, claimed to deliver ‘unique juiciness’.

New analysis reveals that the number of studies published on plant-based foods, cultivated meat and fermentation has tripled over the past five years.

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.