The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Felipe Lino, co-founder and CTO of Nosh.Bio, highlights how fermentation-based proteins can deliver high-quality, affordable and resilient alternatives.

Bactolife, a start-up based in Copenhagen, Denmark, has raised over €30 million in Series B funding to accelerate the commercialisation of its precision-fermented Binding Proteins innovation.

Food-tech start-up TissenBioFarm has announced a major breakthrough for the cell-based F&B category: the production of cultivated meat with cell density equivalent to that of conventional meat.

Danish industrial biotech company EvodiaBio has raised €6 million in a new funding round to accelerate expansion across European, North American and Asian markets, as well as to broaden applications of its fermentation-based aroma technology within the beverage sector.

Once primarily leveraged to replicate dairy proteins for plant-based applications, fermentation is now entering a new phase – one defined by technical diversification, novel ingredient production and the potential to transform formulation, functionality and sustainability across the food and drink industry. Leah Smith explores.

The Cultured Hub, a scale-up facility established through a joint venture between Bühler, Migros and Givaudan, has expanded its services with the addition of plant cell culturing capabilities.

US vertical farming company AeroFarms said it has secured funding to continue operations, following the announcement of its closure last week.

Malaysia’s Islamic authority has issued a landmark ruling allowing cultivated meat to be considered halal, marking a first for a Muslim-majority country.