GoodLeaf Farms, Canada’s largest national vertical farming operator, has completed a CAD 52 million (approx. $37 million) equity financing round to scale production at its facilities in Alberta and Quebec and to build a new research and development centre in Ontario. The round included new and existing investors, among them Farm Credit Canada (FCC), Power Sustainable Lios and McCain Foods. The company said 2025 marked a period of strong growth, with demand for its Canadian-grown baby greens, microgreens and blends rising sharply. Earlier this year, GoodLeaf opened its Agricultural Centre of Excellence in Guelph, which now serves as its R&D hub. CEO Andy O’Brien said demand for the company’s products “nearly doubled” by April. The new funding will allow GoodLeaf to double output at its two largest farms in 2026, he added. FCC’s managing director Adam Smalley said the investment aligns with the growing consumer appetite for locally produced produce and supports Canada’s long-term food security. Jonathan Belair, managing partner at Power Sustainable Lios, said GoodLeaf’s ability to raise capital “speaks to the confidence investors have in vertical farming” and the milestones the company has achieved. Part of the funding will go towards establishing a new R&D centre in Ontario to advance more sustainable and efficient growing practices across GoodLeaf’s three vertical farms. Charlie Angelakos, VP of global external affairs and sustainability of McCain Foods, added: "We have been a key partner in GoodLeaf's development, and we're excited to continue supporting their mission". Top image: © GoodLeaf

Re:meat has rebranded as Curve, marking a strategic shift toward enabling scalable and cost-efficient biomanufacturing of proteins across multiple industries. The company, originally focused on cultivated meat, said the new identity reflects its broader mission to provide modular production systems that bridge the gap between basic food-grade fermenters and expensive pharmaceutical set-ups. Curve’s platform aims to make industrial-scale protein production commercially viable for applications in food, health, materials and cosmetics. Jacob Schaldemose Peterson, co-founder and CEO of Curve, said: “Scaling biotech is the next industrial revolution – but it demands tools built for this century, not the last. With Curve, our ambition is to unlock scalable biomanufacturing – at cost points that finally make industrial deployment possible.” Curve’s core technology, known as Biobric, is designed to lower capital expenditure by up to 70%, accelerate process optimisation and support commercially viable precision fermentation and cultivated meat production. According to Torbjörn Sahlén, investor and board member, the rebrand expands the company’s potential beyond cultivated meat. “Cost-efficient cultivated meat production has always been the ambition for Re:meat,” Sahlén stated. “However, experience shows that if we focus exclusively on that, we are not maximising our ability to scale and leave significant potential untapped. This shift – and consequently the name Curve – reflects this strategic opportunity.” Curve collaborates with precision fermentation and biotech firms to conduct joint scale-up trials, optimising strains, media and processes before licensing validated systems to industrial producers. The company said the rebrand marks both a strategic and technological milestone as it transitions from a single-sector focus to a wider protein platform supporting multiple industries.

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. The launch will make the products among the first Solein-based offerings available to US consumers. According to Solar Foods, the developer of Solein, the protein ingredient offers a full essential amino acid profile, contains iron, vitamin B12 and 10% fibre and has no cholesterol or saturated fat. Solein is produced through gas fermentation, which the company says enables a scalable production model with a significantly lower environmental impact than conventional protein sources such as soy, pea or whey. Fermenta will release the products under its Gutsy brand, targeting demand for functional, gut-health-focused nutrition. The bars will be gluten-free, animal-free and positioned as high-protein, vegan-friendly options with reduced sugar. A limited early batch is expected in early 2026. Fermenta CEO John Gibb said the company aims to combine nutritional benefits with sustainability: “Solein is a groundbreaking new ingredient which supports our sustainability ambition and offers exceptional nutritional values with no compromise on taste”. Solar Foods said Fermenta is among the first US partners to bring a commercial product to market using the ingredient. “Fermenta’s functional protein bars are one example of how Solein works in final products,” said Troels Nørgaard, chief commercial and product officer at Solar Foods. Solar Foods has begun commercialising Solein in the US, initially focusing on the health and performance nutrition sector. The company said it has signed multiple supply agreements and is working with customers to support product development. Solein-enabled foods have previously reached consumers in Singapore.

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. Julienne Bruno, established in 2020 by founder Axel Katalan, is a supplier of dairy-free cheese and cream products, headquartered in London, UK. The company appointed Sam Birchall and Howard Smith from Interpath as joint administrators on 11 November 2025. A previous winner of FoodBev Media’s World Dairy and Plant-Based Innovation Awards, Julienne Bruno has grown substantially since its inception and developed a strong reputation for its plant-based cheese products, which included plant-based alternatives to burrata, stracciatella and mozzarella. However, Interpath revealed that the brand had been unable to secure the necessary investment required to enable profitability, resulting in the appointment of administrators this month. Despite what Interpath said was a ‘competitive process’ to seek investment options, with a number of parties showing interest, a solvent outcome could not be found and all 14 staff members were made redundant. However, within days of the company being placed into administration, Interpath has secured the sale of certain assets – including the Julienne Bruno brand – to Harvey & Brockless. The Compleat Food Group, a UK-based chilled food group that houses brands such as Wall’s Pastry, Vadasz and Squeaky Bean among others, acquired speciality food producer and distributor Harvey & Brockless last year. A spokesperson for The Compleat Food Group commented: “Harvey & Brockless has acquired the assets of Julienne Bruno and is committed to ensuring the continuation of its much-loved plant-based products”. They added that the company is currently in the process of relocating the production assets to its facility in Evesham, Worcestershire, with availability of the products expected to resume in the new year. Tom Swiers, head of food and drink for Interpath, said: “Since its launch, Julienne Bruno had developed a great reputation for its innovative and high-quality plant-based products. Known as a pioneer within the sector, it had generated a loyal customer base both in the UK and internationally.” “We’re pleased to have achieved this sale which will enable the brand to continue under new ownership and deliver to its customers.” Joint administrator Smith added that the immediate priority is to support the employees who have been made redundant, including supporting their claims for redundancy pay and other money owed.

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. Cosaic – previously named Cultivated Biosciences – introduced its Cosaic Neo solution earlier this year alongside its name change. The ingredient is designed to enable manufacturers to achieve ‘dairy-like creaminess’ and stability across a range of animal-free F&B applications, from functional beverages to spirits and sauces. Cosaic Neo is a natural, yeast-derived emulsion that includes fats, proteins and fibres that combine naturally to offer eight functional and sensory benefits in a single, clean label animal-free ingredient. While today’s food products typically blend fats, proteins and carbohydrates from different sources, often relying on additives to bring them together, Cosaic Neo’s microstructure naturally integrates these molecules. This allows nutrients to combine in new ways beyond simple one-to-one replacements, eliminating the need for additives. Ingredion will support Cosaic in implementing its go-to-market strategy, beginning with the US market. It will co-develop new products to expand the start-up’s portfolio, which already includes solutions for performance drinks, meal replacement shakes, dressings, sauces and spirits. Mike Leonard, chief innovation officer at Ingredion, said: “From improved texture, to taste, to performance, Cosaic leverages a deep knowledge of biotech innovation to develop a novel, multi-functional ingredient platform that will allow us to innovate foods with customers in ways never before imagined”. Tomas Turner, co-founder and CEO at Cosaic, said: “Partnering with Ingredion marks a pivotal moment for Cosaic. It validates the years of research we’ve poured into reimagining what ingredients can do, and how they can do better for people, businesses, and the planet”. “Together, we’re bringing our yeast-derived emulsion to the world stage, transforming how creamy, delicious, and sustainable foods are made.”

Remilk, an Israel-based precision fermentation company producing dairy proteins without animals, has partnered with Gad Dairies to launch The New Milk – a cow-free milk alternative identical in taste and functionality to conventional dairy. The initial line-up includes a Barista Milk for foodservice and two consumer products: a classic milk and a vanilla-flavoured variant. Remilk produces its milk proteins via microbial fermentation, creating β-lactoglobulin identical to that found in cow’s milk but without using animals. The protein is already approved by regulators including the US FDA, Israel’s Ministry of Health and authorities in Canada and Singapore. Unlike plant-based substitutes, The New Milk replicates the taste, texture and functionality of dairy, while remaining lactose-free, cholesterol-free and kosher-pareve. It is fortified with calcium and vitamins and contains 75% less sugar than conventional milk. The launch follows more than five years of R&D and over $150 million invested in Remilk’s patented fermentation platform. Aviv Wolff, founder and CEO of Remilk, said: “We founded Remilk with a clear vision – to create a better, healthier and tastier world through real milk made without cows. Today, in a remarkable global milestone, that vision is becoming a reality: The New Milk is launching in Israel." "Our partnership with Gad Dairies, a brand with an unmatched culinary legacy, is the natural next step to ensure the highest-quality, best-tasting products. We’re proud of this collaboration that bridges vision and innovation with uncompromising taste and quality.” Amir Aharon, CEO of Gad Dairies, added: “Our collaboration with Remilk represents a global breakthrough for Gad – milk born from advanced science and technology, yet rooted in decades of culinary tradition. The New Milk proves that it’s possible to combine premium quality, sustainability and industrial innovation without sacrificing taste." "This is a defining moment for the dairy category. For us, The New Milk is more than a product, it’s a historic milestone where generations of dairy tradition meet groundbreaking technology. It continues Gad’s commitment to placing taste and quality at the centre.” The product is rolling out this week across cafés, restaurants and hotels in Israel, with retail launches scheduled for January 2026.

Kääpä Biotech, a Finnish start-up specialising in functional mushroom ingredients, has successfully secured a €9 million strategic investment. The milestone will contribute to the company’s growth plans in the global nutraceuticals market, accelerating its mission to bring premium, traceable and clinically validated functional mushroom ingredients to the forefront of global wellness and health. Global agri-food tech fund manager PeakBridge led the investment round, together with food-tech venture capital fund Zintinus. The capital will enable Kääpä to increase production capacity, expand vertical integration, scale operations, strengthen the market position of its NordRelease ingredients and meet surging demand from international consumers across the wellness, nutrition and supplement sectors. Eric Puro, CEO and co-founder of Kääpä Biotech, said: “The functional mushroom market continues to expand rapidly, with the sector fuelled by increasing customer demand for high-quality, trustworthy and science-backed functional mushroom products”. “We are overjoyed by the strengthening relationship with PeakBridge, who invested in us earlier this year . In addition to the strategic partnership and funding, PeakBridge’s tailored value-add programmes for portfolio companies are a cornerstone of their partnership approach, guided by a team with deep food industry expertise.” Gali Artzi, partner and CTO at PeakBridge, commented: “Kääpä Biotech exemplifies what we look for in this space: vertical integration that addresses real supply chain vulnerabilities, rigorous bioactive standardisation and a European base that cuts dependence on Asia's concentrated production”. “Functional mushrooms represent more than a wellness trend; they're a convergence of centuries of traditional use, growing clinical evidence and modern extraction science that delivers measurable health benefits. Kääpä is a true sector leader and we’re thrilled to extend our support into this next chapter.” In September 2025, Kääpä unveiled a new mushroom cultivation facility in Paimio, Finland, expanding its production and R&D capabilities. In June 2025, it opened an additional cultivation site in Salo, Finland, further strengthening its capacity to meet growing demand for Nordic-origin, premium functional mushroom ingredients.

This month, our start-up spotlight is on Lasso, a food-tech company from the team behind plant-based meat producer Tender Food (now just one brand under the broader Lasso portfolio). Lasso uses its technology, Lasso SpinTech, to produce protein- and fibre-rich ingredients for a range of food and beverage applications. Mike Messersmith, Lasso's CEO, tells us more. What led to Lasso’s establishment and what is the company’s long-term goal? Lasso’s technology (Lasso SpinTech) was first developed in a multi-disciplinary lab at Harvard, where the team worked on applications ranging from textiles to pharma to food. Flexibility has always been built into the core of the platform, giving it the ability to create solutions across a range of food categories.  We started with plant-based meat and introduced it under the Tender Food brand to support funding and scale-up. As the food industry has evolved, with consumers demanding protein and fibre-rich foods across categories, it made sense to expand the range of Lasso SpinTech applications and realise the company’s full potential. Lasso is now a food-tech company focused on the technology and its many applications beyond plant-based meat. Tender will remain a brand under Lasso’s broader portfolio, soon to be joined by several to-be-announced new brands, all built on Lasso SpinTech.  Lasso’s long-term goal is to improve food processing and set a new standard by creating better packaged foods in a way that no one has before. How does your technology, Lasso SpinTech, work? Lasso SpinTech is a patented fibre-spinning technology, resembling a high-tech cotton candy machine, that uses centrifugal force to create texture with protein and fibre. It can replace outdated methods that rely on gums, artificial binders and additives, excess sugars and high-heat processing that strips nutrients. The system uses physics to weave together ingredients into nutritious fibre structures. How can this technology enable Lasso to provide a differentiated solution and respond to untapped opportunities within the plant-based food and beverage industry? Our mission is for Lasso SpinTech to have as large an impact as possible on the food industry. Our breakthrough system upends the outdated standards of ultra-processed foods and makes previously unattainable new consumer products – providing an entirely new approach to what consumer packaged goods can look like.  Long-term, we want to partner with food brands and manufacturers to use our technology to unlock better products for consumers. Short-term, we’re launching our own branded products to prove our differentiation and use that traction to accelerate licensing relationships.  We’ve already proven this model; early success with the Tender Food brand at small scale has led to many inbound licensing relationships from blue-chip CPG companies across the globe. As we continue to expand our capabilities and educate partners on what it can do for them, we’ll have the opportunity to revolutionise the industry and meet the needs of modern consumers.   The first applications explored by the team were in plant-based meat alternatives, under the Tender Food brand. Where else have you recently been innovating? What product categories are next for Lasso? We have developed over 15 concepts for new product prototypes in categories like protein bars, snacks and pet foods. There are so many categories across food right now that are experiencing significant transformation. Our focus for the technology has been on what types of high-demand, beloved food categories would benefit from superior nutrition, clean labels and amazing texture. As it turns out, there are many! We are very excited about the snacking category in particular, looking at spaces like salty snacks, fruit snacks and other categories that are seeking protein and fibre solutions. Are there any notable industry trends right now that you foresee having a big impact on the future of the plant-based, and broader food and beverage, industry? How can Lasso respond to these? Two of the biggest trends we’re paying attention to are the growing rejection of ultra-processed foods, and GLP-1 medications fundamentally changing how people eat — both of which are converging to reshape demand for satiety, protein and simpler foods that align with long-term health goals. Lasso is directly responding to both of these trends by creating better, cleaner and simpler foods. Consumers are rapidly changing how they eat and snack, demanding more nutritious options and greater transparency about ingredients and how their food is made. Our advanced technology is the answer: ingredient-flexible (giving us the ability to accommodate less processed ingredients as they come to market) and simple processing that invents entirely new types of bars, snacks and foods across the store.  How do you approach collaboration with other businesses in the food industry?  Our goal is not to gatekeep, but to partner with manufacturers, businesses and food innovators to bring the next generation of clean label, nutrient-dense foods to the world –without compromising on price, taste or nutrition.  This means licensing our technology to major food companies to scale clean label products to millions, and working alongside sustainable ingredient companies to codevelop innovative ingredients into economically viable products. Have you encountered any big challenges on your journey so far? How have you navigated these? Tons. One example was winning our largest restaurant customer to date, which brought immediate demand that threatened to outpace what our local ghost kitchen could supply. Rather than decline, we pursued what we were told was impossible: accelerating the build for our first-of-its-kind pilot production line from nine months to just three. This type of turnaround is unheard of in food manufacturing, let alone for novel technology.  This endeavour meant bringing pilot-scale technology into a commercial setting for the first time – rapidly integrating upstream and downstream processing, optimising throughput and training a workforce. It also required coordination across engineering, operations, materials science, product and supply chain. In just three months, we launched the line and scaled production from thousands to hundreds of thousands of pounds. We learned a lot during this sprint – not just what our team is capable of, but what our technology is capable of. Everyone we consulted (including our board) told us this build was impossible: nine months minimum, external consultants, millions of dollars. But what we proved was that the simplicity and unprecedented power of our system made it radically faster and more cost-efficient to deploy than anyone expected. Fabrication, installation, and training – all completed in a fraction of the time and budget typical in food manufacturing. It was a breakthrough moment that validated our tech’s scalability and deployability while revealing a deeper truth: the future of our company wasn’t just in the product, it was in the platform. That realisation catalysed our strategic expansion from Tender Food to Lasso. What is Lasso’s biggest achievement to date? At an early stage start-up,it feels like there are big milestones every month. Two in particular come to mind. First, the core innovation itself is incredibly novel and extraordinary. If it was easy to create breakthrough new food equipment, everyone would do it. Our team of scientists and engineers have seen the journey from working all day to make a few ounces of food to now being able to have a machine that can run all day making thousands of pounds. That scaling journey has been a ton of hard work and technical thought, but is very rewarding. Secondly, over the past year, the team has really embraced a growth mindset of thinking incredibly creatively about what other applications beyond plant-based meat we could impact. That has forced us to evaluate lots of closely held assumptions on ingredients, how we make food and what our potential could be. The journey has produced some spectacular failures and unexpected breakthroughs, which is all part of the journey of creating something truly unique and special in business. Tender Food plant-based meat products What’s next for Lasso? Any exciting plans for the future you can share? We have three main focuses coming up: Launch a handful of new branded applications in new categories like snacking  Finalise key manufacturing and licensing partnerships that have been in development and get them up and running Continue deploying the technology with a focus on scale-up and supporting continued ingredient expansion For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic sector? You really need to look at every step of your business value chain and think through how it would scale. If something is different when you are making ten units, how will it feel when you are making 10,000 units? Sometimes companies start off to make the world’s best delicious fresh product and then find that after six months, they actually aren’t a food company, they are a fresh logistics and delivery company and that is very outside their core competencies. Trying to map those scaling implications early can help you make the necessary adjustments to be ready for success when it hits.

French food-tech start-up Edonia has joined forces with catering group Newrest, to bring microalgae-based meals to public canteens nationwide. The start-up, headquartered in Paris, transforms spirulina into Edo, its proprietary, clean label alternative protein ingredient. Its first pilot as part of the partnership with Newrest began this autumn at the caterer’s central kitchen in Barentin, Normandy, France. The initial roll-out saw over 10,000 meals served, using Edonia’s ingredient. According to Edonia, its Edo solution is richer in protein and iron than meat, and is made using no additives and minimal processing. The company raised €2 million in funding last year, led by Asterion Ventures and supported by BPI, to scale up production and accelerate its commercial launch. Following its funding round and industrial pilot in Agen, supported by the government-funded France 2030 investment programme, Edonia confirmed it has already secured €15 million in pre-contracts with major food groups. This marks the company’s shift from lab into large-scale production, a key milestone for the start-up. Marc Giraud, managing director of France at Newrest, said: “We were impressed by Edo – simple to cook, tasty, and naturally rich in nutrients. This partnership reflects our ambition to innovate and lead the plant-based transition across our kitchens.” Hugo Valentin, CEO of Edonia, commented: “Microalgae have long been a promise for sustainable food - we’re turning that promise into reality. With Edo, we make microalgae practical for industry and desirable for consumers – natural, nutrient-dense and far from the ultra-processed meat imitations on the market.” Valentin added that partnering with Newrest supports the company in accelerating this transition at scale.

French start-up Green Spot Technologies has raised €5 million to expand its industrial operations and introduce Milatea, a new brand of fermented ingredients designed for bakers, pastry chefs and chocolatiers. Operating from its facility in Carpentras, France, Green Spot Technologies upcycles plant-based by-products into premium ingredients, supporting a circular and low-carbon food system. It uses sidestreams of fruits, vegetables and cereals, such as apples, fava and grapes, enabling it to reduce food waste and aligning with circular production principles. The funding round was led by Team for the Planet, with additional support from the European Innovation Council (EIC), EIT Food and new angel investors. The investment includes a combination of equity and bank loans aimed at accelerating the company’s growth. With this capital, Green Spot Technologies plans to increase its production capacity tenfold, from 100 to 1,000 tons per year. The company will also extend its reach across the bakery, pastry and confectionery sectors, while launching its Milatea range of ready-to-use ingredients that combine functionality and flavour.

Oatly has launched Oatly Baristamatic, a newly developed oat drink created specifically for automated coffee machines. The drink is designed to help coffee machines operate more smoothly without compromising on the popular taste of Oatly’s best-selling Barista Edition. It optimises machine performance by reducing the risk of sedimentation in milk containers, supporting overall machine flow. The beverage has been developed using the original Oatly Barista recipe, delivering the same functionality but with a slightly higher fat content (3.2g vs 3g) to help support foam stability and a lower viscosity to allow better flow through automated machines. Oalty Baristamatic is also fortified with vitamin D, B12, riboflavin and calcium. Like the rest of the brand’s range, it is soya-free and free from added sugars, sweeteners, emulsifiers, stabilisers, colours and artificial flavours. Bryan Carroll, general manager at Oatly UK and Ireland, described Oatly Baristamatic as a “breakthrough” innovation that has been tested and approved by coffee machine manufacturers. “It delivers all the versatility of the classic Barista Edition – hot or cold, smooth or frothed – while supporting coffee machine performance,” he continued, adding that the drink ensures a “smoother experience for both machine and human,” whether the coffee is made by a barista or poured from an automated machine at a service station. Baristamatic is available now directly from Oatly or from major wholesalers in January 2026.

Smart farming company Oishii, best known for its high-end strawberries, has launched its first-ever limited-edition artisanal jam collection, created in collaboration with Michelin-starred chef Yuu Shimano. The new line features two varieties – Daifuku-inspired Strawberry Spread and Strawberry Yuzu Preserves – both made with Oishii’s Koyo Berries, a varietal known for its sweetness and balanced acidity. The launch marks Oishii’s gourmet pantry debut, expanding its product range beyond fresh produce. According to the company, the jams were developed as a way to reduce food waste by upcycling imperfect or surplus strawberries from its vertical farms. Oishii co-founder and CEO Hiroki Koga said the collection reflects the Japanese concept of ichigo ichie, which means “treasuring fleeting moments". Koga stated: “These jams are a true celebration of the unique flavours I grew up with in Japan and a reflection of our mission to bring innovative, elevated culinary experiences to US consumers. Each jar represents exceptional taste and the Japanese philosophy of ichigo ichie – treasuring fleeting moments.” The Daifuku-Inspired Strawberry Spread blends Oishii strawberries with koshian red bean paste, drawing inspiration from traditional Japanese mochi desserts. The Strawberry Yuzu Preserves, developed with Shimano, combine strawberries and Japanese yuzu citrus for a bright, tangy flavour. Chef Shimano added: “This collaboration honours our shared history, Japanese heritage and commitment to excellence. The combination of strawberries and yuzu reflects my approach to creating bold yet harmonious flavours.” The jams retail for $35 per jar, or $65 for a two-jar set, available via the   brand 's website and select retailers while supplies last.