Ripple Foods has raised $17 million in new funding as it prepares to expand its plant-based milk portfolio and grow its retail and foodservice presence. The round includes new backing from Material Impact and Rich Products Ventures, with existing investors S2G Investments, Prelude Ventures, Fall Line Capital, Euclidean Capital, Tao Capital Partners and Tim Koogle also participating. The California-based company produces allergen-free plant-based milks and shakes that offer up to 20g of protein per serving, 50% more calcium than dairy milk and lower sugar and calorie levels. The products are free from nuts, soy, lactose and other common allergens, and the company says they are recommended by pediatricians. Ripple says the funding comes amid strong momentum in the alternative protein ingredients sector, valued at $23 billion in 2024 and expected to more than double by 2030. The company reports consistent double-digit revenue growth in recent years. Becky O'Grady Alongside the investment, Ripple has appointed longtime board member Becky O’Grady as CEO. O’Grady previously spent more than 20 years at General Mills, including roles as global president and chief marketing officer for international at Häagen-Dazs, and president of Yoplait USA. She has served on Ripple’s board for the past five years. O’Grady will lead the company’s next phase of growth, which includes launching a new line of organic plant-based milks in Q1 2026, expanding distribution of its core and high-protein kids’ ranges, and moving further into foodservice channels. Ripple says it will also build on its existing retail partnerships with Target, Whole Foods and Walmart. "This is a pivotal moment for Ripple," said O'Grady. "Harnessing the power of our brand and the strength of our team, we are poised to unlock our full potential. We are launching innovative new products, driving consumer penetration and customer expansion, and opening new growth horizons through transformative partnerships and capabilities." Melissa Fensterstock from Material Impact added: "We couldn't imagine a more exciting time to invest in Ripple Foods. With Becky at the helm and a sharp focus on growing top-line revenue and achieving profitability, the company is poised to deliver strong results in the plant-based protein market." "On a human note, Ripple's products provide a wonderful solution for the millions of families struggling to find a nutritious, tasty and clean alternative to dairy." Top image: © Ripple Foods

The Victorian Government has opened a new Plant Protein Hub and glasshouse at Agriculture Victoria’s Horsham SmartFarm, following a $12 million state investment. Agriculture Minister Ros Spence confirmed the hub is now operational. The funding included $9 million for the hub and $3 million for the glasshouse. The new facilities include research and collaboration spaces, a test kitchen, analytical equipment and areas for developing plant-based products. They are designed to support work on high-protein crop varieties, including lentils, chickpeas and field peas, amid rising global demand for plant-based foods. The hub can accommodate up to ten PhD students and three start-ups. Agriculture Victoria is working with industry partners to identify future research projects. According to the government, construction generated jobs across trades, suppliers and technical services, and the site will continue to provide opportunities in research, education and industry partnerships. A dedicated education space will provide hands-on learning for students from primary school through to postgraduate levels. The new glasshouse is intended to accelerate crop research and improve pest and disease management, as well as climate resilience. Victoria’s pulse industry generated $638 million in export income last year. Australia exports around 2.5 million tonnes of pulses annually, making it the second-largest pulse exporter globally. Minister for agriculture Ros Spence said: “Victoria is leading the way in plant-based protein research, building world-class facilities and fostering collaboration that will transform agriculture and strengthen regional economies.” Parliamentary secretary for regional Victoria, Michaela Settle, commented: “This investment will help our communities reach new markets, drive local jobs, champion sustainable practices, and ensure a strong and resilient future for regional Victoria.” Member for western Victoria, Jacinta Ermacora, added: "Having fit-for-purpose facilities like the Plant Protein Hub at Horsham SmartFarm strengthens our research capabilities and opens the door to new opportunities across agriculture and food innovation.”

Finnish food-tech company Happy Plant Protein is today (2 December 2025) debuting a new faba-based textured vegetable protein (TVP) ingredient at the Food Ingredients Europe trade show in Paris, France. The solution is developed using Happy Plant Protein’s proprietary technology, which transforms local crops into clean label and cost-efficient TVP solutions. This aims to support manufacturers in producing high-quality, regionally sourced plant-based foods that meet rising demand for animal-free, planet-friendly protein sources. By simplifying the TVP production process, the technology can enable a ‘new wave’ of both plant-based and hybrid foods, Happy Plant Protein said in a statement announcing the ingredient’s launch. Because texture, bite and functionality can be adjusted directly during the extrusion process, manufacturers can tailor the protein to their specific product requirements – from firm, meat-like structures to softer, more porous applications. This adaptability allows producers to achieve the exact texture and performance they need using their existing equipment, without costly upgrades. Happy Plant Protein’s patented, one-step process transforms ordinary legume flour directly into high-quality TVP using heat and pressure in a dry extrusion. The technology is compatible with flours from a wide range of legumes and cereals, making it flexible across different sourcing strategies and regional supply chains. The tech can be implemented on existing production lines with minimal investment, making it accessible for manufacturers of all sizes. Using flour as the raw material enables local sourcing, production and improved food independence. It has also been tested successfully across multiple extrusion systems and with various raw materials, according to Happy Plant Protein. The resulting ingredient has a neutral taste and smell. Happy Plant Protein said it also offers ‘significantly reduced’ bitterness and beany off-notes compared to typical legume proteins. Its texture, hydration behaviour and functionality can be fine-tuned for different applications, from meat analogues to ready meals, snacks and hybrid solutions. Jari Karlsson, CEO and co-founder at Happy Plant Protein, said: “Traditional protein isolates require chemical extraction, large amounts of water, and energy-intensive drying, producing wastewater and often leaving off-flavours. Happy Plant Protein bypasses this entirely by using a chemical-free dry extrusion process to transform local flours directly into textured protein.” Karlsson added: “Our long-term vision is to provide the food industry with a protein that enables the production at a fraction of cost and complexity of existing solutions”. According to the company, the technology has received highly positive feedback and strong industry validation from both the food and ingredient sectors.

Solar Foods has partnered with Pothos, a nutritional supplements company based in Texas, US, to integrate its vegan-friendly Solein ingredient into Pothos’ protein powders. Pothos manufactures clean label supplements with a minimalist approach. The company will add Solein into its product line of ready-to-mix protein powders, available to consumers under its renewed brand PRVL in the first quarter of 2026. Solein is a unique ‘air protein’ ingredient developed using a single microbe grown in nature, fermented using carbon dioxide and electricity. The result is a nutritionally rich and versatile ingredient solution which can replace animal-based proteins in ‘virtually any food,’ Solar Foods says. Pothos’ new line will be among the first food products to include Solein in the US. Solar Foods has already made products with Solein commercially available in Singapore, and is now expanding to the US market with an initial focus on the health and nutrition category. Thomas Miller, VP of operations at Pothos, said: “PRVL is pioneering a new generation of protein, one that proves innovation doesn’t need excess. Every element is intentional; every choice backed by science, designed to meet the growing demand for cleaner, smarter, and more sustainable nutrition.” He added: “We are very excited to work with Solein, which perfectly fits our philosophy of producing minimalist products free from unnecessary additives, offering a complete amino acid profile and vegan-friendly, non-GMO characteristics”. Troels Nørgaard, chief commercial and product officer at Solar Foods, said: “Pothos shares our excitement about Solein and they have been able to develop a product to market really fast. It is a big milestone for us to enter this market segment and the ready-to-mix product category in the US.” Top image: © Solar Foods

Consumers across Asia are seeking convenient and enjoyable way to integrate protein into their daily routines. Lucy Lu, marketing director for foods, APAC at ADM, explores the opportunity for manufacturers to to leverage the benefits of soy to meet consumer demand for functional, protein-boosted foods in the APAC region. Across Asia, protein is moving from a trend to a long-term growth driver in the F&B sector. Consumers are redefining how protein fits into daily life, moving beyond novelty-driven choices to foods that balance wellness, familiarity and function. This creates an opportunity for the industry to elevate trusted staples like soy. As one of the top five plant proteins and a long-standing staple in Asian cuisines, soy offers complete nutrition, versatility and functionality across formats. For product developers, this positions soy as a strategic ingredient to meet APAC’s rising demand for protein-rich foods. What’s driving APAC’s growing appetite for soy protein? Health-driven lifestyles As one of the most established and trusted plant protein sources, soy provides high-quality protein that supports muscle maintenance, weight management and active living, aligning with the region’s increasing focus on fitness, proactive wellness and healthy ageing.   With protein now a central part of daily diets, ADM’s 2025 Alternative Protein Landscape Report found that some consumers target 30g or more per meal, reflecting a broader shift toward performance and longevity-driven nutrition. The same report also reveals that younger consumers, particularly Millennials and Gen Z, perceive soy as nutritious, adaptable and compatible with their health-focused lifestyles. In fact, 83% of plant-forward consumers see soy protein as ideal for building or maintaining muscle, while 81% choose it to help reduce fat and manage weight. These attitudes reflect a broader movement among consumers to view food not just as sustenance but as a foundation for active, healthy living. Cultural familiarity and trust Unlike many Western markets, where soy is positioned primarily as a modern plant-based alternative, much of APAC has a deep cultural connection with soy. From tofu and tempeh in Southeast Asia, to miso, natto and soy milk in East Asia, soy-based foods are deeply woven into local diets, traditions and culinary identities.   For the F&B industry, this cultural familiarity provides a strong foundation for innovation. Products that build on trusted formats face fewer barriers to acceptance and can more easily tap into existing perceptions of soy as both nourishing and versatile. The expansion of soy into modern applications, from ready-to-drink protein beverages to fortified snacks and hybrid formulations, feels like a natural extension of tradition, making it easier for brands to scale innovation while retaining consumer trust. Innovation and accessibility Continuous innovation in food science and formulation is making soy-based products more appealing and accessible. Improvements in taste, texture and processing have enabled soy to closely replicate the sensory experience of meat and dairy more closely, addressing one of the biggest barriers to mainstream adoption.   For F&B developers, soy’s versatility enables seamless integration into familiar, convenient formats, from plant-based milks and yogurts to protein bars and ready-to-cook plant-based meats. These applications make it easier for consumers to incorporate plant protein into their daily routines without changing established habits.    At the same time, consumers are showing a willingness to pay more for products that align closely with their personal goals, with ADM’s 2025 Alternative Protein Landscape Report revealing that plant-forward consumers are more likely to buy and pay for plant-based products that are organic and low in sodium or sugar, aligning with ongoing trends. Soy at the core of hybrid and functional food innovation Consumer preferences in APAC are shifting toward protein diversity and fortification, moving beyond single-sourced solutions to embrace a mix of plant-based and traditional options. Rather than adopting an 'all or nothing' mindset, many consumers are blending protein types to create room for hybrid products that deliver balance, taste and texture.   This demand for variety has accelerated the rise of functional foods, where protein fortification is extending into everyday categories such as shakes, baked goods and snacks, reflecting the growing appeal of functional foods that support holistic health.   However, formulating for these needs remains a challenge. Many plant proteins can leave strong beany or earthy notes, or fall short of replicating the texture, solubility and creaminess of traditional proteins.   Soy is uniquely positioned to close these gaps. With its complete amino acid profile, neutral flavour base and strong functional properties, from emulsification and texturization to water-binding, soy is emerging as a cornerstone for hybrid and functional innovation. It can improve texture in hybrid meats, boost protein density in snacks or even serve as a carrier for functional bioactives compounds. For developers, soy’s versatility makes it an indispensable building block for the next generation of protein-forward foods. Translating consumer demand with formats that deliver more As consumers across APAC become more intentional about their protein choices, brands have a clear opportunity to create soy-based formats that deliver on both taste and functionality. Today’s consumers want convenient, enjoyable nutrition that fits seamlessly into daily life. This shift is helping soy move beyond its traditional associations with tofu and soy milk to become a cornerstone of modern nutrition.   Taste remains the strongest purchase driver, and advances in processing now allow brands to fine-tune soy’s flavour and texture to suit local taste and preferences, creating products that feel both familiar and elevated. Its adaptability across sweet and savoury applications also gives manufacturers room to innovate and localise, from everyday staples to indulgent treats that align with cultural eating habits.   Soy’s nutritional profile and functional benefits strengthen its role in health-focused innovation. With a complete amino acid composition and bioactive compounds that support muscle health, satiety and healthy ageing, soy has demonstrated many health benefits. When combined with complementary nutrients such as fibres, vitamins or probiotics, it can anchor multi-functional products that appeal to consumers viewing food as a foundation for long-term wellness.   For brands, the growth opportunity lies in formats that deliver more – more taste, more function and more everyday relevance. By leveraging soy’s adaptability, nutritional credibility and deep consumer trust, brands can position soy as not just a traditional staple, but a strategic ingredient for the next generation of protein-forward innovation in APAC.

The European Commission’s updated Bioeconomy Strategy sets out measures intended to help fermentation-focused food innovators scale up production and navigate the EU’s regulatory system more easily. The strategy highlights the role that advanced fermentation technologies can play in strengthening the region’s scientific and industrial competitiveness. It identifies precision fermentation – used to produce ingredients such as whey proteins and sustainable palm oil – and biomass fermentation – which grows high-protein foods with a meaty texture – as key areas of potential for boosting green growth and improving resource efficiency. It also underscores the importance of biorefineries in converting renewable biological materials into food and other commodities. Non-profit think tank the Good Food Institute Europe (GFI Europe) welcomed the proposals aimed at improving access to scale-up facilities and streamlining regulatory pathways but said concrete actions are now needed to enable startups to commercialise research emerging from Europe’s scientific community. Companies producing fermentation-made foods must seek authorisation under the EU’s Novel Food Regulations, a process that can be difficult for small firms to navigate. The strategy acknowledges that risk assessments for new technologies are lengthy and proposes providing technical support for SMEs developing fermentation-made products. It also states that the forthcoming Biotech Acts – the first expected next month – will simplify regulatory requirements, accelerate product approvals and introduce regulatory sandboxes to allow innovators, regulators and researchers to shape standards for emerging products. A lack of large-scale production facilities has long been a barrier for startups seeking to bring fermentation-made foods to market. The strategy proposes expanding access to pilot and demonstration plants, establishing a Bioeconomy Investment Deployment Group that will convene the Commission, the European Investment Bank Group and private investors, and introducing blended-finance schemes to help de-risk projects such as fermentation facilities and biorefineries. Lea Seyfarth, policy officer at GFI Europe, said: “It’s great to see the Commission recognise the crucial role that fermentation can play in driving green growth, reducing our reliance on imports and boosting Europe’s international competitiveness". “For Europe to establish itself as a global leader in this technology, these proposals now need to be followed up with concrete actions. The upcoming Biotech Acts must build on this growing momentum with clear policies enabling startups to commercialise Europe’s scientific expertise and bring innovative food products to the market.” Netherlands allows first public tastings of fermentation-made foods In a related development, the Netherlands has become the first EU member state to allow public tastings of fermentation-made foods that fall under the EU’s novel food category. The Dutch government has published a Code of Practice enabling companies to host tasting events for products such as animal-free cheese, eggs and fats. The framework applies to foods made using precision fermentation – a long-established technology now used to produce proteins and sustainable oils – and biomass fermentation, which grows protein-rich foods that can be used to create animal-free meat alternatives. GFI Europe’s senior policy manager Seth Roberts said: “By enabling safe public tastings of fermentation-made foods, the Netherlands shows how national guidance can complement the EU’s world-class food safety rules and drive innovation". “Precision fermentation can help build a more sustainable food system and drive growth, but realising its potential requires investment in research, infrastructure and support for companies navigating the regulatory landscape – exactly what the Netherlands is doing. Other EU countries should follow suit and develop measures to support European innovators in bringing these products to market.” The Dutch government has published a Code of Practice outlining how companies can safely conduct public tastings of fermentation-made novel foods. Top image: © Onego Bio’s egg whites, made using precision fermentation

A joint research team from Hosei University and the University of Tokyo has successfully grown edamame in an artificial-light plant factory for the first time, producing stable, high-quality yields using hydroponic cultivation. The findings, published in Scientific Reports (Volume 15), demonstrate that the nutrient film technique (NFT) can outperform conventional field farming in both productivity and nutritional quality. Artificial-light plant factories allow crops to be grown year-round under tightly controlled conditions, but legumes such as edamame have historically been difficult to cultivate indoors due to their long growth cycles and complex flowering and pod-setting requirements. The research team – led by professor Toshio Sano of Hosei University and associate professor Wataru Yamori of the University of Tokyo – set out to address these challenges. In comparative trials, the team tested three hydroponic systems: nutrient film technique (NFT), rock wool culture (ROC) and mist culture (MIST). NFT produced the strongest growth, with plants developing sturdier stems, healthier leaves and greater overall biomass than those grown in other hydroponic systems or in open fields. NFT-grown edamame also delivered the highest pod and seed counts, with yields exceeding those achieved through field cultivation. “Recent global warming and extreme weather events have raised concerns about reduced yields in open-field crop production. Our hydroponics technology offers a promising model for urban agriculture that is independent of climate conditions,” said professor Sano. Quality analysis showed that NFT-grown edamame contained higher sucrose levels than field-grown crops, contributing to improved sweetness. While free amino acid levels were slightly lower, the NFT system produced significantly higher isoflavone concentrations – compounds associated with potential health benefits. The researchers suggested that LED lighting may help stimulate the synthesis of these bioactive components. When yield, sweetness and nutritional value were evaluated together, NFT ranked highest overall. The technique is compatible with multi-layer vertical farming systems, making it suitable for dense urban areas where space is limited. According to the researchers, the technology could enable consistent year-round production and support future food security efforts. The team also noted possible long-term applications in environments where traditional agriculture is not feasible. “Since edamame is cultivated not in open fields but through hydroponics in an LED-based plant factory, it may become possible to grow edamame even in urban areas, deserts or outer space,” added professor Sano. The breakthrough overturns long-held assumptions about the feasibility of growing legumes in artificial-light plant factories and highlights the potential role of controlled-environment agriculture in addressing climate resilience, nutritional quality and global food supply.

Beyond Meat been ordered to pay fellow alt-meat company Vegadelphia Foods $38.9 million in damages, after a federal court jury found it liable for trademark infringement. The case centres around the alt-meat giant’s use of the slogan ‘Great Taste, Plant Based’ in an advertising campaign for its collaboration with US doughnut and coffee chain Dunkin’. Vegadelphia filed a lawsuit against Beyond in 2022, alleging that its use of the slogan – used to advertise its meat-free breakfast sausage sandwich – infringed on Vegadelphia’s similar registered trademark, ‘Where Great Taste Is Plant-Based’. Founded in 2004 – five years prior to the establishment of Beyond Meat – Vegadelphia, based in Philadelphia, Pennsylvania, produces a range of plant-based alternatives to traditional meat products including beef, chicken and seafood. In its lawsuit, Vegadelphia argued that Beyond Meat’s use of the slogan willfully infringed its own trademark and disrupted an expansion with two ‘industry titans’ that was ready to launch. Troutman Pepper Locke, the law firm representing Vegadelphia, said this expansion was sidelined due to the ‘overwhelming deluge’ of Beyond Meat’s ads and promotions, which were used across tens of thousands of retailers. A jury in the US District Court for the District of Massachusetts ruled that the slogan was too similar to Vegadelphia’s trademark, and were likely to cause confusion for consumers. Responding to the verdict, a spokesperson for California-headquartered Beyond Meat commented: “We are disappointed and do not agree with the result. We will seek judicial review of the decision.” The case underscores the increasing scrutiny over brands’ trademarks and the complexity of infringement cases, which are often lengthy and highlight the need for caution when developing marketing and branding initiatives similar to those of competitors operating in the same category. In the plant-based industry, fellow alt-meat company Impossible Foods recently lost a four-year EU trademark case against a Spanish independent bakery, Impossible Bakers , centring around the use of the word ‘Impossible’ in the bakery’s branding. Other high-profile cases in the wider food and beverage industry this year include British cider maker Thatchers’ infringement lawsuit against retailer Aldi  for its lookalike Cloudy Lemon cider, and Death Wish Coffee’s suit against Liquid Death  with regards to similarities in its trade dress and branding.

Candian plant-based snack company Trubar has entered into an agreement to be acquired by Turkish CPG company ETİ Gıda Sanayi ve Ticaret, for approximately CAD 201 million (approx. $142 million). Trubar, established in Vancouver in 2019 by founder and CEO Erica Groussman, produces a range of plant-based protein snacks made with natural, clean label ingredients. Through the deal, it will be purchased by an affiliate of ETİ Gıda, a privately held food and CPG business headquartered in Eskişehir, Turkey. ETİ Gıda will purchase all the outstanding common shares of Trubar, with each of the snack company’s shareholders receiving CAD 1.64 (approx. $1.16). Kingsley Ward, Trubar’s executive chairman, commented: “This proposed acquisition represents a significant milestone for our company and delivers on our commitment to creating strong value for shareholders. ETİ Gıda is an ideal acquirer for Trubar at this stage in the brand's development, given ETİ Gıda's successful track record of scaling CPG brands over the last six decades.” The deal is expected to be completed during the first quarter of 2026, subject to the required shareholder, court and other approvals and customary closing conditions. Following completion, Trubar’s common shares will be delisted from the TSX Venture Exchange. Trubar founder and CEO Groussman added: “We are very excited about the proposed acquisition of Trubar by ETİ Gıda and beginning a new chapter in our journey. I am incredibly proud of what our team has accomplished in building a strong brand presence in the protein bar market.” Groussman added that ETİ Gıda’s CPG experience and resources will help Trubar to advance its growth across North America and its expansion into international markets. Top image: © Trubar

Plant-based ingredients company Roquette has unveiled Horizons, a new foresight platform designed to help food and nutrition businesses anticipate change and navigate uncertainty. The food and beverage industry operates in a fast-changing environment marked by evolving consumer expectations, regulations and technological disruption. Amid these changes, fuelled by factors such as the growing urgency of sustainability, Roquette noted that F&B companies need insights that go beyond the short-term to help them prepare for the future. The Horizons platform aims to provide structured support to businesses within the food industry, combining AI-driven scanning with expert analysis to detect emerging signals, prioritise the most critical drivers and develop scenarios to guide long-term strategy and innovation. It follows a four-step process that begins with scanning for signals of change – spanning lifestyle shifts, regulations, technologies, market dynamics and resource management. These signals are transformed into radars and prioritised according to their likelihood and potential impact. Roquette’s experts then construct scenarios that explore how the future may unfold under certain conditions. The final step translates these scenarios into tangible resources, such as ideation tools that provide guidance for future-proof strategies. Each signal and scenario is validated by specialists to ensure outputs are credible and actionable. Involvement from external partners, including think tank Hello Tomorrow and EDHC Business School, strengthen the scanning phase and help to ensure relevance. Horizons bridges macro drivers with consumer insights to help users connect long-term forces of change with immediate market realities. Through this, manufacturers can anticipate regulatory and consumer shifts, reduce uncertainty by stress-testing strategies across multiple potential futures, and fast-track innovation cycles. The platform also establishes a framework for resilience in volatile times, Roquette said, helping businesses to act ‘decisively rather than reactively’. Horizons is launching with online access to selected foresight resources, including a ‘strategic toolbox’ of industry radars, driver cards, scenarios and ideation materials. These are designed to spark new ways of thinking about the future of food, leading to tailored co-creation projects if desired. Sébastien Adelis, food and nutrition global insights and digital planner at Roquette, said: “Our industry is being reshaped by shifting consumer expectations, new health priorities, regulatory pressures and breakthrough technologies. The challenge is not simply keeping pace with these changes but anticipating what they will mean.” He added: “By combining advanced analytics with the expertise of our teams worldwide, Horizons transforms uncertainty into clear direction, enabling our partners to accelerate innovation, build resilience and shape a more sustainable future”.

Danone North America is tapping into the protein boom with the launch of Silk Protein, the latest addition to its plant-based drink portfolio. According to Danone, Silk Protein fills a gap in the market amid increased consumer interest in high-protein products – it is claimed to deliver the highest protein content of any currently available refrigerated, plant-based milk in the North American market. Each serving provides 130kcal and 13g of plant protein with all nine essential amino acids, as well as 3g of fibre and 50% less sugar than regular dairy milk while containing no artificial sweeteners. The drink also offers a source of calcium and vitamin D to support bone health. It is debuting in two flavours: original, and chocolate. The launch comes as research shows that online searches for high-protein foods has more than doubled (up 105%) in the past year. According to IFIC’s 2024 Food & Health Survey, three quarters of American consumers (71%) want to consume more protein. However, plant-based protein only accounts for one third (33%) of America’s total estimated protein intake according to PMC data. Danone Silk has begun rolling out regionally, with full nationwide distribution slated for early 2026.

Danish biotech Chromologics has raised €7 million in a funding round led by Novo Holdings, EIFO, Döhler Ventures, Collateral Good Ventures and Synergetic, bringing its total capital raised to nearly €20 million. The funding will support regulatory submissions for Chromologics’ natural red colour, Natu.Red, with the European Food Safety Authority (EFSA) and the US FDA, as well as scale-up production through a large-scale contract manufacturing partner. Chromologics, a spin-out from the Technical University of Denmark, develops fermentation-based natural colours designed to be heat- and pH-stable, vegan-friendly and independent of seasonal agricultural constraints. Trials with over 90 food manufacturers across Europe and the US have demonstrated its performance in applications ranging from meat and confectionery to plant-based products. Investor interest reflects growing demand for natural alternatives to synthetic colourants, particularly amid recent regulatory scrutiny of artificial reds in the US fermentation-derived colours like Natu.Red are considered more sustainable than fruit- or vegetable-extracted alternatives, requiring less land, water and agricultural input. Rodrigo Hortega de Velasco, director at Döhler Ventures, said Chromologics’ technology offers a “stable, scalable, and cost-competitive solution” for food producers navigating both regulatory changes and rising consumer demand. Gerit Tolborg, CEO, Chromologics, commented: "In times of shifting priorities, we deeply value the continued trust in our mission. Biomanufacturing remains essential to stabilise food supply chains – an endeavour that requires patient investors who understand the realities of innovation." Tolborg continued: "The support from our existing shareholders underscores the confidence in both Chromologics' technology and its commercial potential. Chromologics has demonstrated the cost efficiency, scalability, safety and product-market fit of Natu.Red."