Fungi-based food start-up Nature’s Fynd has launched a ‘first-of-its-kind’ new snack product, Spicy Indian Fy Bites, in New York, US.

Dutch food-tech start-up NoPalm Ingredients has announced the launch of its new flagship oils and fats brand, Revóleo.

The report explores the transformative potential of precision fermentation in food production while addressing food safety considerations.

The UK has invested £1.4m into a new innovation hub, aiming to enable the Food Standards Agency to broaden its expertise in new food-tech.

Solar Foods has signed MoUs with two international partners for the commercialisation of 6,000 tonnes per year of its novel protein, Solein.

F-Label is the world’s first certification dedicated to precision fermentation and other modern animal-free fermentation technologies.

Äio has successfully scaled production of its fermentation-made fats and oils to an industrial-level batch of 10,000 litres.

Plant-based foods dominated alt-protein innovation, with nearly 4,000 patents published in this area since 2015.

German food-tech start-up Kynda has announced the successful closure of a €3 million seed funding round.

The Good Food Institute conducted the assessment to evaluate progress made on establishing a robust alt-protein ecosystem in the country.

NoPalm Ingredients has achieved the fermentation of oils and fats from food industry side streams to an industrial scale of 120,000L.

Brevel has signed an agreement with CBC Group to develop functional beverages and dairy alternatives containing microalgae protein.