Rize, an agri-tech start-up based in Singapore, has raised $31 million in Series B funding to scale its cultivation is water-intensive and emissions-heavy, producing around 12% of global methane emissions and up

Adventures, a food-tech accelerator, has announced an investment of €2 million in seven innovative agri-food start-ups The start-ups have been supported through development European programmes like Spain Foodtech and FoodSeed José Luis Cabañero, founder and CEO of Eatable Adventures, said: "Our start-ups are not only at the forefront

French plant-based cheese producer Jay&Joy has raised €2 million in funding to support its growth in the UK and Europe. The investment will accelerate the international development of its two brands, Jay&Joy and Les Nouveaux Affineurs, as well as support the company’s overall mission to become a leading European platform for dairy-free cheese products. Jay&Joy’s existing investors Demeter, Beyond Impact, Mindstone and Vivegan primarily led the round, with additional participation from new investors including Makesense. Headquartered in Lacroix-Saint-Ouen, Jay&Joy has established a strong presence within France’s organic retail networks – the core of the company’s strategy and values. It is currently expanding internationally following its UK launch in 2025. Les Nouveaux Affineurs, a French brand acquired by Jay&Joy in January last year, was launched in French supermarkets in May 2025. The company said it has planned ‘significant acceleration’ of the brand for 2026. Having secured recent listings with Monoprix, Franprix, Intermarché and Carrefour among others, Les Nouveaux Affineur is already present in over 1,000 stores in France, with Jay&Joy aiming to double this network and hit 2,000 points of sale by the end of the year. To support this expansion, the funds raised will be allocated to three priorities: strengthening the field sales force, supporting brand awareness and accessibility for Jay&Joy and Les Nouveaux Affineurs, and improving and optimising production facilities. The company’s goal is to accommodate an increased volume exceeding 3 million plant-based cheeses produced annually by 2027. Jay&Joy draws inspiration from traditional French cheesemaking methods in its plant-based cheese production, including fermentation and ripening processes. Its formulations are focused on short, minimally processed ingredients lists, with all products free from preservatives, additives and colouring, while prioritising local sourcing. César Augier, CEO of Jay&Joy, said: “Thank you to our shareholders for supporting Jay&Joy. This investment round will allow us to build on our strong sales momentum across Europe and further contribute to the food transition, while staying true to what makes us unique: a genuine cheesemaking culture, minimally processed products, high quality standards and a deep respect for the environment.”

Dutch food-tech company The Protein Brewery has today (29 June 2026) announced an €18 million extension of its Series B funding round, led by ABN AMRO Sustainable Impact Fund. The company – a producer of mycelium-based ingredients, headquartered in Breda, the Netherlands – expanded the round beyond its initial target thanks to ‘strong investor demand’. In September 2025, it successfully closed a €30 million Series B funding round, with the latest extension bringing its total funding raised to date to more than €70 million. Joined by existing investors Invest-NL, Novo Holdings, Madeli and the Brabant Development Agency, the round will support The Protein Brewery’s continued growth. Particularly, it will help increase production capacity of its flagship Fermotein ingredient and expand commercially across Europe. The funding news comes just a couple of weeks after The Protein Brewery celebrated a major milestone in the approval of Fermotein in the European Union: the first whole-food novel mycelium ingredient to be approved for sale on the market under the EU Novel Food Regulation. Fermotein is a ‘mycoprotein’ ingredient made from the fungus Rhizomucor pusillus, designed to deliver clean-label and vegan-friendly nutrition across a wide range of food and beverage applications. Fermotein © The Protein Brewery With its latest funding raise, The Protein Brewery aims to expand production capacity to more than 2,000 MT through scaling operations at its facility in Mijkenbroek. After summer 2026, the company will focus on driving sales into Europe with a primary focus on active nutrition, including ready-to-mix powders and bars, and other functional foods and beverages. Investment will also support the advancement of clinical and scientific research into the ‘longevity-promoting’ benefits of Fermotein, as well as pursuing further regulatory approvals in new markets including Canada, Australia, New Zealand and India. Thijs Bosch, CEO of The Protein Brewery, said: “Building a completely new ingredient category takes patience and investment in the right activities, at the right time. With this additional funding, we move from proving that whole-food mycelium is a desirable ingredient to delivering it at the scale that brands and manufacturers need.” Due to Fermotein’s nutritional profile – containing approximately 50% protein with all essential amino acids, and 30% dietary fibre – the company believes it is ideally positioned to meet demand for functional foods targeting longevity, gut health, metabolic health (including GLP-1 support) and muscle maintenance. The Protein Brewery has already sold out its 2026 capacity to customers in the US, and is working with initial customers in active nutrition in the EU and UK. Ugur Yuksel, investment manager at ABN AMRO Sustainable Impact Fund, commented: “The Protein Brewery has successfully translated strong scientific foundations into a robust industrial-scale production process and a growing commercial business, exactly the profile we look for in companies that can deliver measurable environmental impact at scale”.

Leon Grocery has teamed up with UK plant-based recipe kit start-up Grubby on four limited-edition recipes

Sustainable fats and oils start-up Sun Bear Biofuture has completed its first successful production run The new plant has production capacity for dozens of kilos of sustainable oils per month, aiming to meet industry, Sun Bear Biofuture’s approach harnesses lower-cost brewery and dairy equipment – enabling the start-up According to the start-up, its ingredients cut land use by up to 95% and reduce the carbon emissions This month, Sun Bear Biofuture will carry out sensory testing with the Centre for Nutrition and Health

Oils and fats company AAK has teamed up with US food-tech start-up Savor, in a two-year collaboration The start-up aims to deliver high-performing, scalable ingredient solutions that can be produced without the new fats jointly developed through the collaboration could require 1,000 times less land use, and up

The Protein Brewery, a Dutch start-up innovating in fungi-based ingredients, has successfully closed The food-tech start-up, based in Breda, the Netherlands, aims to expand its production capacity to serve Thanks to the solution’s blend of high-quality protein and essential fibres, the start-up is also exploring The Protein Brewery is launching Fermotein with several US customers in the coming months, and is also

Italian food-tech start-up Foreverland has raised €6 million in funding to support the international

From planetary health to start-up pitches and new workshop formats, it offers a diverse experience for becomes visible: The Innovation Stage (Hall 4A) The Innovation Stage in Hall 4A is the stage for trends, start-ups right next to the innovation stand and in close proximity to the special show International Newcomers & Start-ups One of the highlights is the Biofach Start-up Pitches. The final round of the Biofach Start-up Award 2026 will take place on Thursday, 12 February, from 15:

Phytokana, a start-up based in Alberta, will use its proprietary technology – which avoids heat and chemicals

Swedish food-tech start-up Millow has closed a €2 million funding round to support the expanded production Alongside the round, the European Patent Office has confirmed that the nine-month opposition period for