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.

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

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.