ProVeg International’s ProVeg Incubator programme has selected 15 food-tech start-ups to join its Autumn cohort, representing 11 countries across four continents.

The European Commission has authorised the use of Ingredion’s Benicaros SF Pure P, a plant-based, soluble carrot fibre ingredient, for commercialisation throughout the region.

A new peer-reviewed study models leaf protein concentrate biorefineries as viable global food infrastructure. Ross Milne, CEO of Leaft Foods, and Juan García Martínez, research manager at Alliance to Feed the Earth in Disasters, examine the findings.

New analysis of Net Zero Insights figures from the Good Food Institute shows that European alternative protein companies raised €236 million in private investment in the first half of 2026.

Maash – a start-up with operations in Belgium and France, focused on developing mycoprotein ingredients for the food industry – has secured a €12.5 million funding package to accelerate its next phase of growth.

Estonian biotechnology start-up Äio has teamed up with research organisation TFTAK (Center of Food and Fermentation Technologies) to launch a three-year R&D project focused on microbial oil production.

Ingredion has appointed Diego Reynoso to the role of chief financial officer, effective from 1 October 2026.

The Canadian province of Nova Scotia has made a CAD 1.2 million (approx. $864,000) investment in precision fermentation at biotechnology scale-up facility, the Verschuren Centre.

Natural colour supplier GNT, producer of the plant-based Exberry range, has filed its safflower colour additive petition with the US Food and Drug Administration (FDA).