Maash – a start-up with operations in Belgium and France, focused on developing mycoprotein ingredients for the food industry – has secured a €12.5 million funding package to accelerate its next phase of growth.

Swedish food-tech start-up Millow has closed a €2 million funding round to support the expanded production capacity of its clean-label protein made from oats and mycelium.

MycoTechnology has partnered with global stevia solutions provider Adorvia Biotechnology, aiming to help manufacturers create better-tasting, lower-sugar food and beverage products.

The Better Meat Co has announced that it will rebrand itself as BMC Ingredients, a new trade name reflecting the broader food applications for its Rhiza mycelium ingredient.

Dutch food-tech company The Protein Brewery has announced an €18 million extension of its Series B funding round, led by ABN AMRO Sustainable Impact Fund.

Austrian food-tech start-up Revo Foods has expanded its portfolio of mycoprotein innovations with the launch of El Pollo – a chicken-style fillet.

Fungi start-ups Infinite Roots and Bosque Foods have joined forces under one roof, with Bosque announcing its acquisition by Infinite Roots last week.

A Dutch research consortium has secured €1.3m in funding to develop milk proteins for vegan cheese using fungi, through precision fermentation.

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.

Maia Farms, a Canadian start-up developing fungi-based food ingredients, has partnered with Greater Vancouver Food Bank, aiming to address food insecurity and advance sustainable nutrition.

US start-up Meati Foods, a producer of mycelium-based meat alternative products, has been acquired by Yasir Abdul, CEO of tech company InvenTel.

Danish food-tech start-up Matr Foods has completed a €40 million fundraise to scale up the production of its organic, fermented plant-based meat alternatives.