Food-tech company Phytolon has secured $23.6 million in Series B financing to accelerate the commercialisation of its fermentation-derived natural food colours in the US.

Biospringer by Lesaffre, a global player in the food fermentation space, has agreed to acquire selected intellectual property and technology of bacteria fermentation specialist PTX Food.

Food-tech start-up Cosaic has announced a successful $6 million seed funding round, led by DSM-Firmenich’s investment arm, to accelerate scale-up of its yeast fermentation platform.

The partnership marks Impossible's expansion into new protein-boosted products that are complementary to its meat alternatives, including grain-based breads and pasta.

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.

Ingredion has partnered with Swiss biotech start-up Cosaic, aiming to enhance the taste and texture of animal-free foods and beverages using Cosaic’s yeast ingredient.

Angel Yeast has inaugurated its new, automated yeast protein production line at the Baiyang Biotechnology Park in Yichang, Hubei, China.

Paleo, a food-tech start-up developing animal-free heme proteins for plant-based meat and seafood, has announced a strategic refocus of its operations amid challenging market conditions.

UK food-tech company Clean Food Group has acquired the assets of algal oil producer Algal Omega 3 out of administration, including a 1 million-litre capacity fermentation facility.

Revyve has raised nearly €24 million in Series B financing to accelerate the roll-out of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories.

Estonian food-tech start-up Äio has announced the successful completion of its first full-scale production run of its sustainable yeast-based oil, reaching a volume of 1 tonne.

An independent consumer acceptance study commissioned by NoPalm Ingredients has found that yeast oil is significantly more liked than palm oil as an ingredient in Germany and France.