The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
DSM-Firmenich launches new coagulant enzyme to enhance cheese production
DSM-Firmenich has unveiled MaxirenEVO, a novel coagulant enzyme aimed at enhancing the cheese production process.
Äio scales fermentation-based fat and oil production to 10,000 litres
Äio has successfully scaled production of its fermentation-made fats and oils to an industrial-level batch of 10,000 litres.
GFI finds European alt-protein patents have increased by 960% in ten years
GFI Europe research shows that patent publications by European alt-protein innovators have increased by 960% over the last decade.
NoPalm Ingredients achieves milestone in sustainable oil production with yeast technology
NoPalm Ingredients has achieved fermentation of oils and fats from food industry side streams to an industrial scale of 120,000 litres.
KelpEat teams up with Solar Foods to introduce seaweed snacks with Solein protein
Italian food-tech KelpEat has introduced a new high-protein seaweed snack, made with Solar Foods’ microbial Solein protein.
Agronomics' Liberation Labs secures $50.5m funding to advance biomanufacturing capacity
Liberation Labs has successfully closed a $50.5 million funding round, supporting its mission to commercialise precision fermentation.
GNT Ventures launches to foster innovation in plant-based colour solutions
GNT Group has announced the establishment of GNT Ventures, an independent investment firm aimed at collaborating with start-ups.
Phytolon announces new partnership and funding to scale precision-fermented colours
Phytolon, a start-up developing natural food colours using precision fermentation, has secured an investment from Rich Products Ventures.
