Dutch food-tech company Rival Foods has raised €10m in Series B growth financing, supporting the scale-up According to the start-up, it will also allow for further optimisation of production costs to achieve

The start-up also received £500,000 in government grants supporting UPP through to first revenues. mode, trialled successfully in Lincolnshire and Scotland, can harvest three rows simultaneously at up

Swedish food-tech start-up Saveggy has introduced an additive-free, edible plant-based coating for fresh The test marks a key milestone in the start-up’s journey, transitioning from R&D to commercial scale. With the first industrial machine in place at Odlarna’s facility, and capacity ramping up, Saveggy is

Dutch start-up Time-Travelling Milkman (TTM) has secured €2 million in Pre-Series A funding to accelerate patisserie categories, and Evercurious, a venture capital fund backing European early-stage deep-tech start-ups According to the start-up, Oleocream can deliver creaminess at a fraction of the cost of dairy fat and

upcycled and sustainable ingredients, such as cocoa-free chocolate food-tech Win-Win and seed upcycling start-up

FermiPro Plant Booster Clean label Seasonings: Achieving up to 30% salt reduction while maintaining robust

Gavan Technologies has appointed former ChickP chief executive Liat Lachish Levy to lead its next phase of commercial expansion, as the Israeli foodtech firm looks to scale production of its plant-based fat system in Europe and compete directly with conventional butter on cost. The leadership change follows the launch of the company’s first European production facility and signals a shift from technology development to industrial execution, targeting large bakery and dairy manufacturers seeking clean label fat alternatives. Lachish Levy replaces co-founder Itai Cohen and will focus on scaling output, expanding partnerships with multinational food producers and accelerating adoption of the company’s flagship ingredient, Fatrix. Gavan says Fatrix, a protein-based fat system made from vegetable oil, water and plant protein isolate, is designed as a 'drop-in' replacement for butter and animal fats, replicating their texture and functionality in applications such as brioche, pound cakes, cooking creams and cream cheese. In a potentially significant claim for manufacturers facing ongoing dairy price volatility, the company said the product is already cost-competitive with conventional butter at the current production scale. Gavan’s newly launched European facility, which has an initial capacity of hundreds of tonnes annually, is built on a modular model that allows for incremental expansion as demand increases. The company says its production approach requires lower capital expenditure than some fermentation-based or structured lipid alternatives, a factor that could improve unit economics and speed deployment in additional markets. The company is initially targeting the bakery and dairy sectors, where manufacturers are under pressure to reduce saturated fat and eliminate hydrogenation while maintaining processing performance and margin. Fatrix contains very low saturated fat, zero trans fats and requires no hydrogenation. Lachish Levy brings more than 20 years of experience across FMCG and food ingredients. At ChickP, she led the commercialisation and international expansion of chickpea protein ingredients through partnerships with global food groups. Board chair Rony Patishi-Chillim said the appointment reflects a transition “from innovation to execution” as the company seeks to build what it describes as a category-defining functional fats platform. Founded in 2018, Gavan develops plant-based protein extraction and structured fat systems positioned as alternatives to animal-derived ingredients, using what it calls a zero-waste production model.

The selected start-ups are as follows: Arborea , Portugal and UK California Cultured , US Calysta , US Solmeyea , Greece Superbrewed Food , US The Better Meat Co , US The Protein Brewery , The Netherlands Each start-up

Estonian food-tech start-up Äio has announced the successful completion of its first full-scale production The start-up uses biomass and precision fermentation to transform industrial side streams into nutrient-rich Seeing something that I started in a small lab in Brazil now being produced at this scale in Europe is

Food-tech start-up NewMoo has developed animal-free cheese using plant molecular farming to produce casein Caseins make up about 80% of the proteins in dairy milk, crucial for replicating the sensory properties

“We cooked up Crunch Corn because we wanted to create a more complete savoury treat for those underwhelmed

Äio, a food-tech start-up based in Estonia, has successfully scaled production of its fermentation-made pivotal,’ proving that its fermentation-based fat solutions can be produced at scale and bringing the start-up The start-up’s biotechnology solution uses yeast to convert food and agricultural sidestreams into value-added efficiency and equipping the start-up for real-world application. Petri-Jaan Lahtvee, co-founder and COO of Äio, said: “Scaling up is one of the toughest challenges for