Precision fermentation is often framed as a competitor to plant-based food, but the reality may be far more collaborative. CPI's Suzanne Robb explores how fermentation could enable the next phase of alternative protein growth.

Food-tech company Phytolon has secured $23.6 million in Series B financing to accelerate the commercialisation of its fermentation-derived natural food colours in the US.

Soufflet Malt and Ferments du Futur have launched a new research initiative aimed at developing next-generation food ingredients.

Biospringer by Lesaffre, a global player in the food fermentation space, has agreed to acquire selected intellectual property and technology of bacteria fermentation specialist PTX Food.

Food-tech start-up Cosaic has announced a successful $6 million seed funding round, led by DSM-Firmenich’s investment arm, to accelerate scale-up of its yeast fermentation platform.

Swiss food-tech start-up Planetary has successfully raised around $28 million to support the growth of its global fermentation platform.

Australia-based biomanufacturing company Cauldron Ferm has secured $13.25 million in a Series A2 funding round, bringing its total funding to $26 million.

Danish ingredient manufacturer Ferm Food has acquired a former manufacturing facility from Orkla in Skovlund, Denmark.

Millow has appointed Fredrik Öhrn as its new CEO, and has announced that inventor and chief scientific officer, Mohammad J Taherzadeh, will be joining the company full-time.

Researchers in the US have developed a two-step fermentation method that can improve the aroma of plant proteins, paving the way for more appealing plant-based foods.

Protein has exploded in the past few years, but has it reached its peak? In this opinion piece, Ando Ahnan-Winarno, food scientist and co-founder of tempeh brand Better Nature, takes a closer look at the problem with protein.

Symplicty, a chef-founded plant-based brand with an established presence in foodservice, has entered UK retail with a new range exclusively in Waitrose.