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

This initiative will support and incubate fermentation-based innovation projects, providing a vital resource for agri start-ups and biotech innovators.

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.

Dairy technology provider DairyCraftPro has introduced a new advanced yogurt processing software solution, designed to simplify and automate every stage of yogurt manufacturing.

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.

Steve Statler, CEO of AmbAI, explains how AI, smart sensors and real‑time freshness data are reshaping food safety, sustainability and the global supply chain.

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.

The Good Food Institute Europe has welcomed the European Commission’s new Biotech Act, but said it marks a ‘missed opportunity’ for food innovation due to its exclusion of novel foods from its regulatory sandbox scheme.

GEA has signed an agreement to acquire Hydract, a Denmark-based developer of water-hydraulic process valve technology, strengthening its technology portfolio for the beverage and dairy industries.

US-based vertical farming company AeroFarms has revealed it will be ceasing operations and closing its site in Virginia, resulting in a termination of the company’s 173-strong workforce.

Lesaffre, a major player in fermentation and microorganisms, has expanded its Baking Center in Shanghai with the installation of new state-of-the-art industrial production lines.

BW Packaging has introduced Hayssen X850, a multi-jaw flow wrapper designed for packaging cheese and other products that require high seal integrity at high speeds.

Stephanie Brooks, head of research and innovation at Foods Connected, takes a look at how F&B businesses can use AI to hit sustainability goals and why so many of them are failing to utilise this technology.