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

Danish food-tech start-up Matr Foods has completed a €40 million fundraise to scale up the production of its organic, fermented plant-based meat alternatives.

Cocoa tech start-up Celleste Bio has introduced what it says is the world’s first chocolate-grade cocoa butter made using plant cell culture technology, a development that could help make the chocolate industry more climate-resilient.

The Good Food Institute (GFI) Asia Pacific has initiated a partnership with South Korea’s World FoodTech Council, focused on accelerating domestic alternative protein innovation.

A new US food-tech company, Lasso, has been launched by the team behind plant-based meat start-up Tender Food, supported by $6.5 million in new funding.

Magnum Ice Cream Company has entered into a partnership with Chilean start-up NotCo to leverage the company's cutting-edge AI platform, Giuseppe.

Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis.

Protein Industries Canada, Maia Farms and Phytokana Ingredients are collaborating on a CAD 32.5 million (approx. $23.5 million) project to turn Canadian-grown fava beans into nutritious, sustainable ingredients for plant-based foods.

Mimi Morley, senior recipe development manager at HelloFresh UK, explores what the nation’s dinner tables will look like in years to come as we work toward a sustainable future.

Food tech company Win-Winhas successfully raised £3 million in a Series A funding round, marking a significant step in its mission to provide sustainable and ethical alternatives to traditional chocolate.