In this instalment of 'Start-up spotlight,' we speak to Naomi Partridge, co-founder of Holos Kombucha, a handcrafted kombucha brand centred around campaigning for social change.

Edonia, a food-tech start-up based in France, has raised €15 million to fund the industrial scale-up of its microalgae-based protein ingredient, Edo.

Venture studio Food Founders Studio has closed an oversubscribed €4 million funding round, supporting the development of innovative food-tech start-ups designed to address unmet needs across the food and beverage industry.

In this instalment of 'Start-up spotlight' – which celebrates small and early-stage businesses and their innovations – we speak to Ineke Nugteren, founder and CEO of plant-based healthy snacking brand Nourish.

UK plant-based recipe kit start-up Grubby has launched a range of pizza recipe kits in collaboration with pizza brand Doughboys and Italian vegan cheese and charcuterie brand Casadai Foods.

The European Commission has this week unveiled its Communication on a new Strategic Approach to Research and Innovation for agriculture, forestry, rural areas and food systems.

ProVeg International’s ProVeg Incubator programme has selected 15 food-tech start-ups to join its Autumn cohort, representing 11 countries across four continents.

New analysis of Net Zero Insights figures from the Good Food Institute shows that European alternative protein companies raised €236 million in private investment in the first half of 2026.

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.

In a challenging commercial environment, Edera Labs' Chiara Molena highlights how today's food-tech start-ups must look beyond technical validation in order to demonstrate commercial maturity and see success.

The Bezos Centre for Sustainable Protein and Undaunted at Imperial College London have launched a 12-month, equity-free programme aimed at moving sustainable food ventures from laboratory validation toward commercialisation and investment readiness.