Meala FoodTech is set to enter full-scale commercial production of its texturising pea protein, with the company aiming to produce enough ingredient to replace 1,400 tonnes of eggs in food formulations in 2027.

Plant-based ingredients specialist Roquette has unveiled Wellence GF 1229, a new functional ingredient solution designed to boost performance and quality in gluten-free baked goods.

The European Commission has published the results of a new Special Eurobarometer on food innovation, offering insight into how EU citizens view food ingredient and crop innovations made using advanced technologies such as fermentation and crop genomics techniques.

Israeli biotech company Brevel has signed a 50/50 joint venture agreement with Indian conglomerate The Wave Group to build a full-scale facility in North India, based on Brevel’s illuminated fermentation technology.

MOA Foodtech and Espiga I+D have formed a Bakery Innovation Alliance to help bakery and pastry manufacturers reduce their reliance on eggs.

Biotechnology company Mycofeast has announced its acquisition of New Zealand-based precision fermentation start-up Daisy Lab.

Tate & Lyle and BioHarvest Sciences have reported progress on their collaboration to develop ‘next-generation’ plant-based sweeteners, confirming that BioHarvest’s Botanical Synthesis platform can produce their targeted sweetening solution.

The vertical farming industry has faced turbulence as the soaring expectations of its early days have levelled, with growing consciousness of unit economics and scalability setbacks bringing a sense of realism instead. We spoke to the experts in this FoodBev magazine feature to find out what's in store for the sector.

US plant-based beverage brand Kiki Milk has announced the launch of Kiki Milk Protein, an innovative new alt-milk offering made from the ancient Amazonian seed sacha inchi.