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

US biotech company Checkerspot has successfully developed what it claims is a ‘world-first’ ingredient: a high-oleic palm oil alternative produced entirely through the fermentation of microalgae.

Fungi-based food start-up Nature’s Fynd has launched a ‘first-of-its-kind’ new snack product, Spicy Indian Fy Bites, in New York, US.

Jim Mellon, executive chairman of Agronomics, explains how clean agriculture practices can reduce dependency on volatile global markets.

BASF Aroma Ingredients’ Isobionics biotech brand is bringing two new natural ingredients to the flavour market.

The new solution is the smallest model in the GEA range for cell separation and recirculation, suitable for volumes from one to ten litres.

Brevel, a climate food-tech company specialising in microalgae protein, has successfully expanded its seed funding round to a total of $25m.

DSM-Firmenich has unveiled MaxirenEVO, a novel coagulant enzyme aimed at enhancing the cheese production process.

Äio has successfully scaled production of its fermentation-made fats and oils to an industrial-level batch of 10,000 litres.

GFI Europe research shows that patent publications by European alt-protein innovators have increased by 960% over the last decade.