The Protein Brewery, a Dutch start-up innovating in fungi-based ingredients, has successfully closed a €30 million Series B funding round.

Revo Foods has expanded its portfolio with the launch of Minced Fungi Protein, made from fermented mycoprotein and containing just four natural ingredients.

Aldi Switzerland has launched a new chicken fillet alternative made with naturally fermented mycoprotein from Libre Foods, the B2B food ingredient unit of Swiss food producer Planetary.

Swiss food companies Yumame Foods and Le Patron have announced a strategic collaboration, aiming to create new plant-based foods that are tasty, healthy and sustainable.

Alt-meat brand Juicy Marbles has joined forces with alt-seafood specialist Revo Foods to launch Kinda Cod, a raw, unseasoned plant-based cod fillet product.

This time we speak to Elliot Webb, founder of Urban Farm-It, a business offering a range of mushroom cultivation supplies.

Austrian food-tech start-up Revo Foods has launched The Prime Cut, described as a ‘new kind of functional food designed for performance and longevity’.

Kääpä Biotech, a Finnish start-up that develops functional mushroom products, has secured a €900,000 strategic investment from global agri-food venture capital firm PeakBridge.

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.

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

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

Ecovative has secured over $11m in funding to support the growth of its spin-out company MyForestFoods’ mycelium-based bacon.