A new peer-reviewed study has shown how bio-based materials start-up Xampla’s novel plant protein microcapsules protect fat-soluble active ingredients through simulated digestion, through to the intestinal phase.

India-based start-up High Time Foods has secured $1.2m in seed funding to accelerate the roll-out of its non-refrigerated plant-based protein solutions.

South Korea-based food-tech start-up Intake has closed a Series C funding round, securing $9.2m from a consortium of seven investors.

CellX has obtained US self-affirmed GRAS approval for its morel mushroom mycelium ingredient, and has unveiled a new snack brand, Mourish.

My Co, an investor in food, agri and biotech start-ups, has acquired Australian Plant Proteins out of administration for an undisclosed sum.

Austrian food-tech start-up Revo Foods has announced the launch of a new black cod filet alternative made with its 3D production technology.

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.

We explore the impact of V-Label's new certifications for foods made with advanced cell cultivation and fermentation technologies.

US food-tech start-up Savor has announced the commercial launch of its vegan butter, constructed directly from carbon dioxide.

PoLoPo has increased its lab capacity to produce hundreds of grams of functional proteins per month for food industry partners.

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

ICL's Hadar Sutovsky explores how the plant-based sector is evolving into its third major phase.