Flowers Foods has appointed Michelle Lorge as president of Simple Mills, marking a leadership transition for the better-for-you snack and baking brand as founder Katlin Smith steps down from her CEO role. Lorge will report directly to Ryals McMullian, chairman and CEO of Flowers Foods. Smith, who founded Simple Mills in 2012, will remain involved with the company in an advisory capacity after choosing to step away from day-to-day leadership to focus on family and philanthropic interests. “Michelle has been instrumental in shaping Simple Mills into the mission-driven, high-growth brand it is today,” McMullian said in a statement. “Her deep understanding of the business, strong leadership skills, and unwavering commitment to the company’s purpose make her exceptionally well-suited to lead Simple Mills into its next chapter.” Lorge has spent more than a decade helping build Simple Mills into a leading natural foods brand. An 11-year veteran of the company, she most recently served as chief marketing, innovation and mission officer, where she led product development, brand strategy and sustainability initiatives. Since joining the company in 2015 as one of its earliest employees, Lorge has played a key role in scaling the brand from start-up to a nationally distributed platform. Today, Simple Mills’ portfolio of crackers, cookies, snack bars and baking mixes is sold in more than 30,000 stores across the US. Before joining Simple Mills, Lorge spent more than ten years at Kraft Foods, where she led marketing and innovation efforts for brands including Philadelphia Cream Cheese, A1 Sauce, Grey Poupon and Cool Whip. “I am honoured to step into this role and continue the incredible work Katlin started,” Lorge said. “Simple Mills was founded on a belief that food can have a profound impact on human and planetary health, and that belief continues to inspire everything we do.” Smith launched Simple Mills after identifying an opportunity to create packaged foods made with simple, nutrient-dense ingredients. Under her leadership, the company evolved into a prominent natural foods brand with distribution at retailers including Whole Foods Market, Sprouts Farmers Market, Target, Walmart and Costco, as well as through e-commerce platforms such as Amazon. Smith has received several honours recognising her entrepreneurial success, including listings on Forbes 30 Under 30 and Inc. 30 Under 30, as well as being named a Top Woman in Grocery by Progressive Grocer. “Building Simple Mills has been one of the greatest privileges of my life,” Smith said. “Michelle has been by my side, shaping Simple Mills for many years and is deeply aligned with the mission and values that define who we are.” Thomasville-based Flowers Foods is one of the largest producers of packaged bakery foods in the US, reporting $5.3 billion in net sales in 2025. The company operates bakeries nationwide and manages a broad portfolio of brands, including Nature’s Own, Dave’s Killer Bread, Canyon Bakehouse, Wonder Bread and Tastykake.

Sustainability has been an important concept for a long time. While it gained more prominence in 2020, it is not a new idea. And, as is the very nature of sustainability, efforts evolve. Leigh Ann Johnston, sustainable business development at JBT Marel, highlights some of the key trends in this area that food and beverage manufacturers can expect from the rest of the year. From high-profile pledges to more discreet efforts, the emphasis on corporate sustainability responsibility across the board has changed. Does it matter in food manufacturing today? Do people care? McKinsey surveyed consumers in the US and globally to assess whether sustainability efforts remained important to them, finding that in the US, consumers consistently rank the quality, price and convenience of products as more important than their environmental impact, while in global markets, price and quality are the top characteristics for consumers in making a purchasing decision; environmental impact is ranked lower. On the producer end, Gitnux found that 76% of consumers expect food manufacturers to take the lead on societal and environmental issues. JBT Marel conducted its own assessment in 2025, engaging with real processors across multiple food and beverage segments, and found that sustainability matters. During our conversations, four key themes rang loud and clear across the industry: Decarbonisation matters for energy costs . Food production and processing account for 15% of global annual fossil fuel use, and these costs are not decreasing. Conservation efforts, particularly water, are key. Conversations around water usage for data centers have led the news, but roughly 70% of today’s global freshwater resources are used for agriculture. Sustainable packaging is a priority. 77% of US consumers consider recyclability and circularity 'extremely important' or 'very important,' and all surveyed global consumers noted that a package’s recyclability is the number one factor they use to determine whether the packaging is sustainable. Transparency is vital. From product traceability and supply chain insights to the environmental footprint of their equipment, processors want to see, measure and report on their sustainability efforts. You can’t manage what you can’t see. To measure, prioritise and grow these efforts, F&B processors need to see their impact – and to do that, they need data. Data is the only way processors can make informed decisions about their operations, but simply seeing the numbers doesn’t lead to success in sustainability. Processors who take a three-pronged approach – bridging efficiency, innovation and real-time data analytics – will see the most success in their efforts. Not only will they move the needle and achieve their goals, they’ll also be able to prove their ROI. Focus number one: Efficiency Resource efficiency is a key focus area for food and beverage processors. Still, global processors with end-to-end sustainability reporting structures may find it easier to measure efficiency than medium- or small-sized operations.   For smaller companies beginning their sustainability efforts, start by thinking about where you have control and influence. Where can you highlight great practices you have in place but haven’t spoken about externally?   Reach out to your supply networks for available data, then collaborate to identify opportunities for efficiency. Are there retrofits or refurbishments to your existing equipment that could be more energy-or water-efficient? Adapting existing technologies will reduce resource needs and improve the bottom line. Focus number two: Innovation To improve efficiency, new technologies are making a measurable impact on resource use – for example, high-pressure processing (HPP). Rather than traditional thermal treatment, HPP processes foods at extremely high water pressure to inactivate harmful pathogens. This provides consumers with safer, fresher packaged fruit and vegetable products without additives or preservatives, while also conserving water and turning waste into a valued resource. Unlike thermal treatment where heat is lost after processing, HPP is able to recycle 85% of the water used for the next machine cycle. Multiple studies assessing the effects of HPP on nutritional components in fruit, vegetable and herb products have suggested that HPP does not adversely alter the products’ chemical and bioactive function of active nutritional constituents, and has little to no effect on sensorial properties. Generally, automated monitoring systems that use the Internet of Things (IoT) to measure energy or water and monitor production efficiency will positively impact F&B processing. Automatic flags that help reduce downtime and manage resource consumption more effectively will be a critical focus area in 2026 and beyond. Focus number three: Real-time data analytics Again, you can’t manage what you can’t see. Take, for example, your home’s energy and water usage: utility bills typically reflect consumption from 6–8 weeks ago. If you notice you’ve used significantly more water than usual, you can’t retroactively fix a leak to lower your bill – the water has already been consumed. To address such issues, you need real-time insights to identify and fix problems as they occur. This is vital in a food and beverage processing plant. Knowing when production issues arise in real time is essential, both to fix the issue and to understand what happened. Where is the issue? Is it a one-time anomaly or a recurring issue that needs a larger fix? You can’t wait 6–8 weeks to go back and pin down what happened because the context and immediacy are already lost. To truly advance automation and predictive maintenance, processors need real-time data to adjust operations instantly, whether to reduce food loss, address labor inefficiencies or perform manual intervention on equipment that’s beginning to show maintenance needs. No 'one size fits all' solution Fortunately, or unfortunately, there isn’t a single issue across the F&B industry that all processors struggle with. To address food manufacturers’ biggest sustainability concerns – whether related to decarbonisation, water conservation or waste – you must develop a solid understanding of where your greatest opportunities lie. Whether those are unique to your company, shared across the food and beverage value chain, or part of the larger processing industry, understanding your unique opportunities and developing a strategy to realise them is crucial. No one size fits all when it comes to creating a sustainability plan, but there are benefits to this by allowing you, as an individual organisation, to define sustainability in a way that's meaningful and relevant to your business. You can define where you will have the greatest and most positive impact, then work collaboratively with your value chain to make realistic, measurable changes. This is where processors will see real returns from their efforts towards a more sustainable future.

US agriculture innovation companies NuCicer and Stricks Ag are teaming up to scale a high-protein chickpea variety, aiming to meet growing demand for more nutritious ingredients. NuCicer, an advanced predictive breeding and crop innovation company, will partner with non-GMO speciality pulse provider Stricks Ag to deploy more than 10,000 acres of NuCicer’s high-protein chickpea variety in the 2026 growing season. This marks the first large-scale commercial deployment enabled through the combination of NuCicer’s predictive breeding platform and Stricks Ag’s production ad processing network. Stricks Ag will lead production, primary processing and commercial market development of high-protein chickpea ingredients through its established grower network and modern processing facilities. NuCicer’s chickpea variety is claimed to provide double the protein and less fat than conventional chickpeas, enabling the use of simple and familiar ingredients that can boost nutrition, functionality and flavour across a range of product applications. The initial focus will be on supporting pasta, bakery and snack food brands. Founded in 2019, NuCicer uses predictive breeding and natural diversity to bred for nutrient-density, flavour and improved agronomics. Its chickpea breeding library was developed through a systematic crossbreeding programme, led by co-founder Douglas Cook from the University of California Davis. The library brings together wild chickpea relatives with modern-day commercial variants, expanding natural diversity by 40 times and unlocking key food quality traits. Kathryn Cook, founder and CEO of NuCicer, said: “This strategic partnership represents an exciting and important milestone for NuCicer as we move from innovation to scale”. “By partnering with Stricks Ag, we’re ensuring that these high-protein chickpea varieties can move efficiently from field to food manufacturers – strengthening quality, performance and supply reliability.” Planning for 2026 production begins late spring, with harvest expected in August. Top image: © NuCicer

US-based coffee and functional nutrition brand Bulletproof has unveiled a ‘first-of-its-kind’ innovation: Coffee + Creatine. Launching in 14oz pouch format, Coffee + Creatine features a premium instant black coffee crafted with toxin-tested 100% Arabica beans and 5g of creatine monohydrate per serving. It also includes 250mg of electrolytes to support hydration and performance. The instant powder can be mixed with both hot and cold water, and brews into a cup of coffee that can be enjoyed black or customised with creamer and sweeteners. The product aims to make creatine monohydrate – a trending supplement associated with muscle building – more approachable and easier to incorporate into everyday life. In addition to its muscle performance benefits, emerging research has linked creatine supplementation to other health benefits such as mental alertness, attention and mood. This adds further appeal to the ingredient as it moves further into the mainstream, as longevity, energy and cognitive performance become a more prominent focus for health-conscious consumers. The global functional coffee market was estimated to be worth approximately $4.5 billion in 2025, and is projected to reach nearly $7.8 billion by 2030. Harry Lewis, CEO at Bulletproof, said: “Creatine is one of the most researched ingredients in human nutrition, yet its broader benefits are still widely misunderstood”. He added: “With Coffee + Creatine, we saw an opportunity to bring credible science into a daily ritual people already love – creating something that supports both mental clarity and physical strength, without asking consumers to change their routine. This is about meeting people where they are and giving them more from the coffee they already drink.” Coffee + Creatine is designed for convenience, suitable for use before workouts or as part of consumers’ morning routines. It contains 43 servings per pouch and is now available through Bulletproof’s website and via Amazon, with retail availability exclusively at Target set to follow later this year.

Artisanal crisp producer Fairfields Farm has partnered with premium chocolatier Temprd to launch a limited-edition Easter product combining milk chocolate with potato crisps, bringing together two East Anglian food producers in an unexpected seasonal format. Available in East of England Co‑op stores during March and online via both brands from 4 March, the new chocolate and crisp Easter egg pieces blend TEMPRD’s hand-poured milk chocolate with Fairfields Farm’s handcooked Lightly Sea Salted crisps. "We eat quite a lot of crisps at Fairfields, as you can imagine, so it was a bit of a dream to balance that with some chocolate too," Tash Jones, commercial director at Fairfields Farm, said. The product features thick chocolate egg pieces filled with a crunchy, sweet-and-salty crisp centre, designed to tap into consumer demand for playful indulgence and differentiated Easter gifting options. Jones continued: “This launch falls firmly into the ‘so wrong it’s right’ category. We’ve known the team at Temprd for a while and love their playful approach to chocolate. When this idea first came about, they were the natural partners for us; focused on quality, taste and having fun while doing it." Colin Anthony, sales director at Temprd, added, “ By combining our indulgent milk chocolate with Fairfields' iconic Lightly Sea Salted crisps, we’ve created a treat that surprises and delights with every bite. Collaborations like this showcase the creativity and craftsmanship of local producers, and we can’t wait for everyone to experience it.” The limited-edition launch aims to highlight craft-led collaboration between local producers while delivering a distinctive sweet-and-salty Easter treat. The product is positioned as both a gifting option and an indulgent snack. A limited-run Easter bundle featuring the chocolate egg pieces alongside four 150g bags of crisps is available via the Fairfields Farm website for £15, while individual egg piece boxes retail at £8.50 via the Temprd website.

Sidel has introduced Swing Evo, a new tunnel pasteuriser designed to improve energy and water efficiency in beverage production. The system combines a modular design with a counterflow configuration intended to give producers greater control over pasteurisation conditions, water consumption and energy use. Developed for beer production, the equipment supports both glass and can packaging formats. According to the company, the pasteuriser allows each module to operate independently, with the top and bottom decks running in opposite directions. This configuration is designed to optimise resource use while maintaining consistent product treatment. Andrea Solfa, product manager tunnel and site leader at Sidel, said the system focuses on improving efficiency without compromising quality. “Swing Evo pushes the boundaries of sustainability through introducing true modular efficiency,” Solfa said. “By ensuring that each module is autonomous and running the top and bottom decks in opposite directions, we have been able to create a pasteuriser that optimises every drop of water and kilowatt of energy with no trade-off on quality.” The counterflow design includes dedicated heat and water circuits intended to reduce heat dispersion and unnecessary circulation between tanks. Sidel said the system can reduce water consumption by 10%, electricity use by 35% and steam utilisation by 10%. The pasteuriser integrates the Prince X predictive control system, which monitors product temperature and automatically adjusts spray conditions in real time to avoid under- or over-pasteurisation. The system also allows producers to adjust settings for different stock keeping units (SKUs) and can operate as a standalone cooler. Sidel said the modular architecture is designed to simplify installation and integration into both new and existing production lines. The company noted that the first industrial installation at Refresco’s facility in Sulmona, Italy, was assembled and commissioned within one week using pre-assembled modules. The system also includes features intended to simplify maintenance, such as sliding side doors, full top access and tool-free servicing of components including pumps, valves and probes. Solfa added: “Every aspect of the design was re-engineered for efficiency. From the shorter piping path to the predictive control of cooling media, Swing Evo proves that less is more.”

Greek brewer Macedonian Thrace Brewery (MTB) will likely be paid at least €43 million in damages by Heineken, following the latest ruling in a case centring around anti-competitive practices. The Amsterdam District Court issued an interim judgment on 18 February accepting the methodology used to calculate damages in a lawsuit brought by Macedonian Thrace Brewery (MTB), producer of the Vergina Beer brand, against Heineken and its Greek subsidiary Athenian Brewery. The case originates from a landmark decision by the Hellenic Competition Commission in December 2015, which found that Athenian Brewery had abused a dominant position in Greece’s beer market for at least 16 years, restricting competition and excluding smaller rivals such as MTB. In its latest ruling, the Amsterdam court endorsed a damages quantification model developed by economic consultancy Oxera for MTB, rejecting counterarguments put forward by Heineken and its expert adviser Charles River Associates. Based on the court’s current assessment, principal damages to be awarded to MTB are estimated at at least €43 million. When statutory interest is added, the total award could exceed €83 million, with experts costs potentially added once further substantiated by MTB. Both sides have been instructed to submit additional statements by 18 March, as the court continues to assess the final damages amount. The Dutch proceedings follow years of litigation tied to the Greek competition authority’s findings. Athenian Brewery previously challenged the 2015 ruling through the Greek courts but ultimately lost its administrative appeal. In the Dutch private enforcement action, the Amsterdam court has already determined that it is bound by the Greek regulator’s findings and that Heineken and Athenian Brewery are jointly and severally liable for damages resulting from the infringement. However, a final ruling on damages will only be issued after the Supreme Court of the Netherlands decides on an appeal filed by Heineken and Athenian Brewery concerning jurisdiction. That decision is expected later this month. The Dutch advocate-general has already advised the court to reject the appeal entirely, citing a February 2025 ruling from the Court of Justice of the European Union related to the case. Demetri Chriss, director at Macedonian Thrace Brewery, said the interim judgment signals that European courts are willing to impose substantial damages in competition cases involving dominant beverage players. The ruling could also have wider implications for the beer industry, as other competitors pursue similar claims. Carlsberg and its subsidiary Olympic Brewery have also filed proceedings in Amsterdam seeking damages from Heineken and Athenian Brewery over alleged abuses in the Greek beer market.

Turkish Coca-Cola bottler Coca-Cola İçecek (CCI) has announced a leadership transition that will see current chief operating officer, Ahmet Kürşad Ertin, assume the role of chief executive officer from 1 July 2026. The decision was approved by CCI’s Board of Directors on 3 March, following current CEO Karim Yahi’s decision to step down and relocate to the United States after nearly three years with the company. Yahi joined the bottling group in March 2023 as deputy CEO and was appointed CEO later that year in September. During his tenure, he brought more than two decades of experience from across the global Coca-Cola system and led the company through a period of operational and regional development. CCI has opted for an internal succession, appointing Ertin, a long-time company executive with more than 25 years of experience within the organisation. Ertin began his career at CCI in 1998 in the commercial department, and has since held a series of leadership roles across the company’s international footprint. He was appointed chief operating officer at the group office in January 2025 and will now step into the CEO position next year. The leadership transition comes at a time when CCI continues to expand across emerging markets. The company operates in 12 countries spanning Türkiye, Central Asia, the Middle East and South Asia, producing and distributing beverages from The Coca-Cola Company and Monster Energy. With more than 10,000 employees, CCI runs 36 bottling plants and three fruit-processing facilities, serving a population base of roughly 600 million people. Its portfolio extends beyond carbonated soft drinks to include juices, water, sports drinks, iced teas, coffee and energy drinks.

Dairy research in Tasmania has been strengthened following the installation of new infrastructure at the Tasmanian Institute of Agriculture’s (TIA) Dairy Research Facility, enabling larger-scale trials aimed at reducing methane emissions without compromising farm productivity. The upgrade centres on a new supplementary feed facility at TIA’s Dairy Research Facility in Elliott, located on Tasmania’s North-West Coast. The project was jointly funded by the Tasmanian Government, TIA and dairy cooperative Fonterra. According to James Hills, livestock production centre leader at TIA, the new system significantly enhances the site’s research capabilities. “This upgrade transforms our feeding system from a standard commercial set-up to one designed specifically for complex research trials," he said. "We now have the capacity to feed four different supplements directly to animals in the dairy during milking." The added flexibility will allow researchers to expand methane mitigation trials involving specific feed additives designed to lower emissions. “This increased flexibility means we can expand our methane mitigation trials where we feed specific amounts of low-emissions feed additives under various feeding rates,” Hills added. “We can now test methane-reducing feed additives over longer periods and at a scale that reflects commercial dairy farms, while closely monitoring impacts on cow health and milk production.” The infrastructure upgrade includes the installation of a new feed silo, relocation of two existing silos, a feed head in the dairy, a disk mill, augers and a small shed. TIA says the improvements will increase research and teaching capacity, create opportunities for industry demonstrations and improve operational efficiencies on the farm. Andrew Marshall, farm manager at the TIA Dairy Research Facility (TDRF), said the upgrade also allows grain to be processed directly on site. "Until now, we haven’t had the capacity to process grain on the farm and have been reliant on bringing in commercially produced animal feed from the mainland," he commented. "Processing grain on-site means lower operational costs and new opportunities to source grain from Tasmanian growers." Marshall noted that the facility operates as a commercial dairy milking around 350 cows while also supporting multiple research programmes. “We’re currently running six mobs that operate as individual farm systems under different treatments, so there are a lot of moving parts. Upgrades like this help us manage that complexity efficiently.” The TDRF is recognised nationally for pasture-based dairy research focused on improving sustainability and profitability. It is the only facility in Australia designed to run multi-herd 'farmlet' systems, allowing direct comparisons between different farm management approaches under commercial pasture conditions. The latest installation follows a major redevelopment completed in 2022 and funded jointly by the Tasmanian Government and the University of Tasmania. That project included a new 50-bay rotary dairy, expanded irrigation storage, an effluent dam, 11km of underground irrigation pipeline and the conversion of 32 hectares for irrigated farmlet trials. TIA said the new supplementary feed facility will support expanded methane mitigation research and help deliver practical solutions to improve both productivity and sustainability across Tasmania’s dairy sector.

Premium frozen dessert brand Talenti is expanding its portfolio with two globally inspired SKUs: Chocolate Hazelnut Crunch Gelato and Paradise Passionfruit Sorbetto. Chocolate Hazelnut Crunch Gelato draws from a classic flavour profile long popular in Italian gelaterias. The product blends smooth chocolate gelato with 100% roasted Italian hazelnuts, layered with fudge sauce and crunchy chocolate cookie pieces. The SKU targets consumers seeking textural complexity and premium inclusions within the growing chocolate-hazelnut subcategory. Paradise Passionfruit Sorbetto expands Talenti’s dairy-free offerings. Made with 100% real passionfruit juice sourced from South America and Southeast Asia, the sorbetto delivers a sweet-tart flavour profile with floral notes. The launch aligns with continued growth in fruit-forward and plant-based frozen desserts, while reinforcing the brand’s emphasis on globally sourced ingredients. “We love how different these two flavours are, while still feeling equally craveable,” said Nicole Towner, associate director, Talenti. “One delivers an Italian-inspired, chocolatey richness, and the other brings a vibrant, tropical freshness.” Both flavours are available now at major retailers nationwide with an MSRP of $5.49 per pint. The launches strengthen Talenti’s leadership in the premium gelato segment, where it remains the best-selling gelato brand in the United States. Talenti is part of The Magnum Ice Cream Company, the world’s largest ice cream company, which reported €7.9 billion in revenue in 2024 and distributes products across 80 countries.

Good Start Canada has expanded its portfolio with the launch of a certified organic infant formula, responding to rising consumer demand for organic feeding options across the country. Marketed as being easy on babies' stomachs, Good Start is positioning the new Organic infant formula as an easy-to-digest, iron-fortified option made with organic milk and produced without antibiotics or artificial growth hormones. The product delivers expert-recommended levels of DHA to support brain and eye development and provides complete nutrition for infants from birth to 12 months. The launch reflects a broader shift in the Canadian baby care aisle, where parents are increasingly seeking transparency, organic certification, and simplified ingredient statements. Good Start Organic formula is certified by Quality Assurance International, an accredited certification body under the Canada Organic Regime, reinforcing its compliance with national organic standards. “Good Start Organic infant formula is an easy-to-digest, iron-fortified organic option with DHA to support brain and eye development,” said Andrea Papamandjaris, director of scientific affairs at Perrigo. “It checks all the boxes parents look for in an organic, nutritionally complete solution. These factors make a real difference day to day.” While supporting Health Canada’s guidance that breast milk is the optimal source of nutrition and recommending exclusive breastfeeding during the first six months, the company acknowledged that feeding journeys vary. The new organic SKU is designed to provide families with an alternative when breastfeeding is not possible or not chosen. The product is rolling out nationally in a phased distribution strategy and is currently available via Amazon Canada and at Loblaws, with additional retail listings expected to follow in the coming months. The phased launch aligns with category trends toward omnichannel availability, particularly in e-commerce, where parents frequently purchase formula products. Manufactured and distributed in Canada by Perrigo Company Canada, the Good Start Organic line strengthens the brand’s presence in the premium infant nutrition segment at a time when organic certification and clean-label positioning continue to influence purchasing decisions. For the food and beverage industry, the launch signals sustained growth in organic infant nutrition and underscores how established brands are adapting portfolios to meet evolving parental expectations around ingredient sourcing and certification.

Those Vegan Cowboys, a Belgian start-up specialising in precision fermented dairy, has celebrated record-breaking progress since launching its crowdfunding campaign last week. The company raised €2.5 million in the space of one day, by more than 600 new shareholders, before the campaign had even officially launched. Notably, the start-up raised €1 million within an hour – a new record for Invesdor, the crowdfunding platform hosting the campaign. Overall, the company has raised over €6.7 million so far from over 1,100 new shareholders, with 20 days left until the crowdfunder is due to close on 23 March. Hille van der Kaa, the company’s founder and CEO, described herself as being “genuinely speechless for a moment” at the record-breaking funding milestone. © Those Vegan Cowboys “Because this crowdfunding campaign is about more than raising capital. It shows that we are not only attracting investment, but also building a community of co-owners who feel deeply connected to our mission,” van der Kaa said. “There is a lot at stake: for the climate and for animals. The potential impact of our company is significant. If we succeed, we can help reshape an industry at global scale.” The news follows a successful €6.25 million raised in Those Vegan Cowboys’ first funding round in December 2025, with the start-up continuing to progress toward scale-up and commercialisation of its animal-free casein ingredient. Casein, a protein found in dairy and responsible for many of the nutritional and sensory attributes of cheese, is increasingly being produced via precision fermentation technology. This technology involves training microbes to produce target proteins, such as casein and whey, in bioreactors without the use of animal inputs. The technology has been used in the food and pharmaceutical industries for decades, but its use to create alternative proteins for the plant-based food and beverage industry is more novel – and is gaining significant traction in recent years, with companies promising to have created ‘bioidentical’ ingredients that can make animal-free cheese, yogurts and beverages indistinguishable from their conventional dairy counterparts. © Those Vegan Cowboys French food-tech start-up Verley announced the successful closing of a $38 million Series A funding round last week , supporting the roll-out of its precision fermented beta-lactoglobulin (BLG) – a functional whey protein suitable for use in a range of applications such as protein shots and shakes. Meanwhile, Australian innovator All G closed a $6.6 million convertible note round in December  to fuel commercial-scale production of its precision fermented lactoferrin ingredient, targeting the early life and adult nutrition markets. Top image:  © Those Vegan Cowboys