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

Italian food-tech start-up Foreverland has raised €6 million in funding to support the international expansion of its cocoa-free chocolate alternative.

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.

Gavan Technologies has appointed former ChickP chief executive Liat Lachish Levy to lead its next phase of commercial expansion.

We speak to Daryl Pek, co-founder of Mottainai Food Tech, parent company of Jiro Meat, about the company's recent expansion and its mission to valorise food waste.

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.

Swedish biotech start-up Melt&Marble has raised €7.3 million in Series A funding, to scale production of its precision-fermented ‘designer fat’ ingredients.

Finnish food-tech company Happy Plant Protein is debuting a new faba-based textured vegetable protein ingredient at the Food Ingredients Europe trade show in Paris, France.

Daiya Foods has partnered with MicroSalt, a manufacturer of sodium-reduced natural salt, to improve the health credentials of its cheese and pizza portfolio.

Remilk has partnered with Gad Dairies to launch The New Milk – a cow-free milk alternative identical in taste and functionality to conventional dairy – in Israel.

This month, our start-up spotlight is on Lasso, the newly launched broader food-tech company from the team behind plant-based meat brand Tender Food. Mike Messersmith, Lasso's CEO, tells us more about the company's journey so far.