The European Commission has authorised the use of Ingredion’s Benicaros SF Pure P, a plant-based, soluble carrot fibre ingredient, for commercialisation throughout the region.

Estonian biotechnology start-up Äio has teamed up with research organisation TFTAK (Center of Food and Fermentation Technologies) to launch a three-year R&D project focused on microbial oil production.

This time, we speak to Riff Snacks: a start-up born out of UK agri-food specialist university Harper Adams, centred around low-waste plant-based snacks made with surplus and 'wonky' ingredients.

German biotech scale-up MicroHarvest, a producer of protein ingredients through biomass fermentation, is set to build its first large-scale production facilty in Leuna, Germany.

Upcycled Plant Power has partnered with East of Scotland Growers to deploy its automated selective harvesting technology across ESG’s farms.

Upcycling has emerged as a golden opportunity for food and beverage manufacturers to embrace circular economy principles, as reducing waste and minimising environmental footprints remain high priorities.

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.

Swiss food ingredient start-up Yeastup has officially opened its first industrial-scale production facility, marking a significant milestone in the commercialisation of brewer’s yeast-derived proteins and fibres.

French start-up Green Spot Technologies has raised €5 million to introduce a new brand of fermented ingredients for bakery, pastries and chocolate.

Smart farming company Oishii, best known for its high-end strawberries, has launched its first-ever limited-edition artisanal jam collection.

Upcycled Plant Power, a UK food-tech company creating sustainable protein products from previously wasted broccoli crops, has received £3.5 million in a recent investment round.

Alt-protein start-up Mottainai Food Tech has officially opened a pilot-scale manufacturing facility and R&D lab in Singapore, dedicated to solid-state fermentation of upcycled, plant-based proteins.