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.

Danish industrial biotech company EvodiaBio has raised €6 million in a funding round to accelerate expansion across European, North American and Asian markets.

The Good Food Institute Europe has welcomed the European Commission’s new Biotech Act, but said it marks a ‘missed opportunity’ for food innovation due to its exclusion of novel foods from its regulatory sandbox scheme.

The collaboration combines Pow.Bio’s continuous fermentation technology with Bühler’s engineering and deployment expertise, supported by advanced model-driven control software.

The EU’s new Bioeconomy Strategy sets out plans to support fermentation-based food innovation, as the Netherlands becomes the first EU country to permit public tastings of fermentation-made novel foods.

Danish biotech Chromologics has raised €7 million in a funding round led by Novo Holdings, EIFO, Döhler Ventures, Collateral Good Ventures and Synergetic.

As natural ingredients and health benefits move higher among consumers’ purchasing priorities, the plant-based functional beverages market is poised to reap the benefits of shoppers’ evolving preferences.

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.

French start-up Green Spot Technologies has raised €5 million to introduce a new brand of fermented ingredients for bakery, pastries and chocolate.