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Chickpeas, Fermentation & Hybrids: ADM Reveals Trends Shaping the Alternative Protein Market

July 10, 2025

A new report by ADM has revealed several trends that are shaping alternative protein innovation in 2025. The research finds that 46% of consumers globally identify as flexitarian, led by Germany, South Korea, the U.S., and Brazil. These consumers cite health as their primary motivation, with most stating it is beneficial to get protein from a wider variety of sources. Additionally, around 4% of global consumers identify as vegetarian, and 1% as vegan. ADM identifies another group called Carefree, which includes consumers who eat both plant-based and animal-based products and do not actively seek out or avoid either. This group makes up 49% of the population, though 67% of them acknowledge that eating more plant proteins could help improve their overall health. Consequently, ADM believes …

Food & Beverage

Yumame Foods Partners with Le Patron to Innovate Gourmet Plant-Based Foods Through Fermentation

July 8, 2025

FoodTech startup Yumame Foods and the established food company Le Patron have entered into a strategic collaboration aimed at developing plant-based food products that prioritize both taste and sustainability. Foodtech meets culinary experience Yumame Foods, a company focused on leveraging fungal fermentation to create nutrient-dense, minimally processed foods, will contribute its innovation and cutting-edge technology to the partnership. Its products, which incorporate legumes, grains, and fungi, are already being used in Switzerland’s food-service sector. Le Patron brings decades of experience in crafting premium gourmet specialities, particularly in the fields of pâtés, terrines, and ready meals. The combination of Yumame’s advanced biotechnological approach and Le Patron’s expertise in culinary production and market knowledge is set to support the growth of both companies’ plant-based food systems. Dr. …

Manufacturing & Technology

European Commission Commits €350M to Strengthen Alternative Protein Production with Fermentation

July 3, 2025

The European Commission has launched a strategy aimed at positioning the EU as a global leader in life sciences by 2030, focusing on harnessing the potential of biotechnology, digital innovation, and sustainability. As part of this strategy, the Commission is setting aside €350 million in funding to support food and agricultural innovations, particularly in the areas of fermentation technologies. Fermentation technologies, such as biomass and precision fermentation, are central to the EU’s approach to sustainable food production. Biomass fermentation, which can transform agricultural byproducts into food products, has the potential to reduce waste and create ingredients that mimic meat, while precision fermentation is being used to produce proteins and sustainable alternatives like chocolate compounds and palm oil. Lea Seyfarth, Policy Officer at GFI Europe, welcomed …

Tetra Pak New Food Technology Development Centre

Fermentation

Tetra Pak® Opens New Food Technology Development Centre for Producers of Fermentation-Derived Foods

June 18, 2025

Food packaging and processing company Tetra Pak® has announced the opening of its New Food Technology Development Centre in Karlshamn, Sweden. The centre will help producers of biomass and precision fermentation-derived food products accelerate their time to market and reduce investment risk through pilot plant trials. Companies will receive tailored support from experts, allowing them to develop their technical processes and take their products from prototype to commercial-scale production. The pilot plant is open to customers of all sizes, from start-ups and scale-ups to established food and beverage companies. It will support producers formulating for a direct end-use, such as meat and fish alternatives, along with those using fermentation to create functional ingredients. An official inauguration for the plant was held on June 13, and …

Photo: Shvetsa on Pexels

Fermentation

Portugal’s PFx Biotech Secures €5M to Produce Bioidentical Human Milk Proteins Through Precision Fermentation

June 9, 2025

Portuguese startup PFx Biotech has raised €2.5 million in a seed funding round led by Buenavista Equity Partners, with support from EIT Food and Beta Capital. The company has also secured a €2.5 million grant from the European Innovation Council and SMEs Executive Agency (EISMEA), taking the total amount it has raised to €5 million. PFx Biotech is focused on producing highly functional bioidentical human milk proteins through precision fermentation. The aim is to provide sustainable, non-GMO, and allergen-free nutritional solutions for all life stages, including infants, athletes, and the elderly. The new capital will be used to fund bespoke lab facilities, an expanded team, and the pre-industrial scale-up of PFx Biotech’s lactoferrin. On LinkedIn, the startup says it is now open to strategic partnerships …

Company News

Liberation Labs Rebrands as Liberation Bioindustries Ahead of Commercial Precision Fermentation Launch

June 3, 2025June 3, 2025

Liberation Labs has officially changed its name to Liberation Bioindustries to better reflect its role as a global contract biomanufacturer operating at commercial scale. The company is preparing to bring its first purpose-built precision fermentation facility online in Richmond, Indiana, in early 2026. A second site in Saudi Arabia is currently in the feasibility assessment phase. Mark Warner, founder and CEO, explained the rationale behind the name change: “As we move from concept to completion, the ‘Labs’ part of Liberation Labs felt unnecessarily limiting, if not outright confusing. After all, the world is full of amazing biotechnologies that are at lab scale – we’re building the next generation of industrial biomanufacturing facilities to bring those products to market.” Commercial-scale biomanufacturing capacity Liberation Bioindustries is constructing …

Manufacturing & Technology

Amyris Assumes Full Control of Brazilian Plant, Ingredion Gains Sole Access to Fermentation Tech

May 30, 2025

Amyris, Inc., a synthetic biology company specializing in precision fermentation, has acquired Ingredion Incorporated’s 31% stake in the RealSweet joint venture, obtaining full ownership of the industrial fermentation plant located in Barra Bonita, Brazil. The decision follows a mutual agreement to dissolve the RealSweet JV, which focused on the production of fermented Reb M, a high-purity stevia sweetener. Ingredion keeps tech rights Under the terms of the arrangement, Ingredion retains exclusive rights to utilize Amyris’ fermentation technology for manufacturing and commercializing fermented Reb M. Amyris will receive royalties on Ingredion’s future sales of the ingredient. This arrangement separates manufacturing ownership from commercial use rights. “Resuming full ownership and control of our state-of-the-art precision fermentation facility in Barra Bonita is an important milestone that will enable …

Fungi, Mushrooms & Mycelium

ODS Protein Develops Mycoprotein Ingredients from Fermentation of Agro-Food Byproducts

May 30, 2025

ODS Protein is a Spanish B2B company specializing in the production of mycoprotein derived from filamentous fungi through fermentation processes. The company utilizes agro-food byproducts as substrates, integrating circular economy principles to valorize food industry side streams. ODS Protein focuses on creating sustainable, functional, and nutritious protein alternatives for diverse applications across the food sector. Fermentation cuts resources The company employs fermentation technology to cultivate filamentous fungi, producing a mycoprotein ingredient marketed under the brand name Nawa. The production process is resource-efficient, requiring considerably less water, land, and energy compared to conventional animal or plant protein systems. The mycoprotein produced features a fibrous structure formed by fungal mycelium, offering textural properties similar to meat. The fermentation process is adaptable, allowing the customization of nutritional profiles, …

Fermentation

REWE Group Becomes First Retail Member of Food Fermentation Europe Association

May 26, 2025

The REWE Group, one of Europe’s largest retail organizations, has become the newest member of Food Fermentation Europe (FFE), an association representing the fermentation-enabled food and ingredients sector in the region. FFE, established in 2023, brings together companies focused on precision and biomass fermentation technologies aimed at producing alternative, sustainable proteins and ingredients. Current members include startups such as Better Dairy, Formo, Imagindairy, Onego Bio, and Those Vegan Cowboys, alongside others like Standing Ovation, Vivici, and Bon Vivant. MicroHarvest joined as the first biomass fermentation member last year. Emilie Bourgoin, Group Director Public Affairs at REWE Group, stated: “With our membership in FFE, REWE Group emphasises its active part in shaping the protein transition. Against the backdrop of global challenges such as the growing world …

Fermentation

Daisy Lab Announces Major Breakthrough in Production of Bovine Lactoferrin Through Precision Fermentation

May 12, 2025

New Zealand-based precision fermentation company Daisy Lab has announced a major milestone in its work to produce bovine lactoferrin. After just over a year of research, Daisy Lab says it can now produce multiple grams per litre of bovine lactoferrin in a yeast host. This reportedly opens the door to the commercial-scale production of bioidentical lactoferrin for applications such as infant formula, functional foods, supplements, and nutraceuticals. Lactoferrin is described as a rare, bioactive protein with antimicrobial, anti-inflammatory, and immune-boosting properties. In cow’s milk, it occurs naturally at concentrations as low as 0.02–0.2 grams per litre, but Daisy Lab’s technology allows for much higher yields. As a result, precision fermentation-derived lactoferrin could offer a more sustainable, consistent, and abundant supply of the ingredient, with no …

Fermentation

Nova Scotia Launches Large-Scale Bioinnovation Centre with Global Fermentation Capacity

April 25, 2025

Nova Scotia has opened a new bioinnovation facility in Dartmouth that is expected to play a central role in the development of Canada’s bioindustrial sector. The Neptune BioInnovation Centre, a 51,000-square-foot facility, is designed to support large-scale precision fermentation and spray drying, addressing commercial-scale needs in areas such as biotechnology, agriculture, and alternative proteins. The provincial government has allocated $5 million to convert the facility into a multi-user space equipped with both wet and dry laboratories. The centre is one of only three facilities of its kind globally and the first in Canada to provide this level of biomanufacturing capacity. Economic projections According to the province, the centre is projected to generate over 2,400 jobs and contribute approximately $334 million annually to Nova Scotia’s gross …

Algae, Microalgae & Seaweed

Checkerspot Develops “World’s First” High-Oleic Palm Oil Alternative Made With Microalgae Fermentation

April 25, 2025

California-based biotech company Checkerspot has announced the development of what it claims is the first ever high-oleic palm oil alternative produced entirely through microalgae fermentation. As explained in a study published this month in the journal Fermentation, Checkerspot took the microalga Prototheca moriformis and used classical strain improvement techniques to enhance oil yield and composition. The resulting oil closely matches the fatty acid profile of conventional high-oleic palm oil, containing over 55% oleic acid and 32% palmitic acid. The technology does not involve genetic engineering. The fermentation process reportedly demonstrated scalability from laboratory to industrial levels, achieving oil titers up to 145 grams per liter and oil content of approximately 70% of the dry cell weight. Consequently, the oil could be a viable alternative to …

Interviews

MOA Foodtech: “AI is Transforming the Way We Approach Fermentation and Ingredient Development”

April 25, 2025April 25, 2025

MOA Foodtech is a biotechnology company specializing in the use of fermentation and AI to produce healthy, sustainable food ingredients from agricultural byproducts. The company’s focus is on creating next-generation proteins that are both nutritionally rich and technologically versatile, offering a revolutionary solution to food waste while providing sustainable alternatives to traditional protein sources. Bosco Emparanza García is the CEO and founder of MOA Foodtech. With a background in biochemistry and an MBA in biotechnology, Bosco has extensive experience in the biotechnology, pharmaceutical, and food industries, including a notable role at AINIA Centro Tecnológico. In this interview, Bosco discusses how AI-driven fermentation is revolutionizing ingredient development, the environmental benefits of upcycling agricultural byproducts, and how MOA Foodtech is shaping the future of sustainable protein production. …

Fermentation

Space Mission Explores Microbe-Based Precision Fermentation to Solve Astronaut Food Challenges

April 22, 2025

A team of researchers from Imperial College London, Cranfield University, and space technology companies Frontier Space and ATMOS Space Cargo have launched a miniature laboratory into Earth’s orbit. This lab contains genetically engineered microbes designed to produce proteins and other materials such as pharmaceuticals, fuel, and bioplastics in space. The mission, which began on April 21, 2025, aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX, aims to explore the feasibility of using microbes in space for sustainable food production. The microbe specimens will be returned to Earth for analysis, with the goal of understanding how microgravity, long-term storage, and space transportation affect their ability to produce useful resources. The need for efficient food production in space has become increasingly pressing as human space exploration …

Céline Schiff-Deb - Image supplied.

Interviews

MISTA: “Fermentation is Being Rediscovered as an Untapped Source of Food”

April 18, 2025

MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development of plant-based and fermentation-powered food solutions. It offers state-of-the-art labs and pilot facilities to help startups and corporates scale sustainable food technologies. Céline Schiff-Deb has been working for over 20 years at the interface of science and business, translating biotech innovations into relevant commercial products in the areas of food, feed, ag and cosmetics. She is currently the CSO at MISTA. Previously, she led Product Innovation for multiple biotech platforms, including Solazyme (microalgae oils) and Calysta (microbial proteins) and was advising biotech companies in France. Céline is an agronomist by training and has a PhD in plant molecular biology In this interview, Céline discusses the growing potential of biomass …

Fermentation

NEOM Investment Fund Partners with Liberation Labs to Develop Precision Fermentation Facility in Saudi Arabia

April 15, 2025

The NEOM Investment Fund (NIF) has entered into a strategic partnership with Liberation Labs, a leader in precision fermentation biomanufacturing. This collaboration will support the development of a precision-fermentation facility in Saudi Arabia, designed to advance food production capabilities in the region. The project aligns with NEOM’s broader goals of establishing itself as a global hub for sustainable, industrial-scale food production. The new facility will be integral to Topian, NEOM’s food-focused company, which is dedicated to innovating food systems to meet global demands while addressing sustainability challenges. The partnership involves the construction of a biomanufacturing plant utilizing precision fermentation, a method that produces essential food ingredients, including high-value proteins, without the need for animal agriculture. Liberation Labs specializes in building purpose-designed facilities for producing basic …

Investments & Finance

South Korea’s INTAKE Secures $9.2M for Alt Proteins Made With Yeast-Based Precision Fermentation

April 11, 2025April 9, 2025

INTAKE, a South Korean food tech company using yeast-based precision fermentation to produce alternative proteins, has raised KRW 13.5 billion (US$9.2 million) in Series C funding. The round was led by CJ Investment, HB Investment, Woori Venture Partners, KDB Industrial Bank Capital, J Curve Investment, and Wonik Investment Partners. INTAKE plans to use the funding for R&D and global infrastructure expansion for its microbial-based alternative protein business. Super-protein yeast strain INTAKE uses precision fermentation-based yeast cultivation to produce protein powders, which serve as a foundation for alternatives to meat, dairy, and eggs. By taking naturally occurring yeast from domestically grown grapes and enhancing it through adaptive evolution, the company has developed a super-protein yeast strain said to contain 1.5 times more protein than conventional yeast. …

Fermentation

NoPalm Ingredients Introduces Next-Gen Fermentation-Based Oil Brand REVÓLEO

April 8, 2025

NoPalm Ingredients has introduced REVÓLEO™, a new brand focused on sustainable, fermentation-based oils and fats for both food and beauty applications. The brand provides alternatives to traditional oils, using fermentation technology to produce high-performance ingredients with a reduced environmental impact. REVÓLEO™ for Food offers a variety of oils and fats designed to replace conventional ingredients such as palm oil, shea butter, and cocoa butter. A key product in this range, REVÓLEO™ Soft, is a semi-solid, refined oil created through non-GMO yeast fermentation. It can replace up to 100% of traditional fats in numerous applications, including butter blends, margarine, plant-based meats, and dairy alternatives. REVÓLEO™ products offer several sustainability advantages. They require 99% less land use than conventional palm oil and result in 90% fewer emissions. …

GEA unveils a new technology called perfusion, which includes the use of pilot scale bioreactors and a machine for rejuvenating the grown media.

Image courtesy of GEA

Fermentation

New FAO Report Discusses Precision Fermentation and Food Safety

April 4, 2025

The Food and Agriculture Organization of the United Nations (FAO) has published a new report discussing the food safety aspects of precision fermentation. Titled Precision Fermentation – With a Focus on Food Safety, the report outlines the importance of establishing regulatory frameworks and safety protocols within the industry. It notes that there is currently no universally accepted definition of precision fermentation, which could hinder the development of effective regulatory frameworks. The authors acknowledge that there are existing frameworks in countries such as Singapore and the US, but claim that a cohesive global approach to regulation is needed. They suggest that authorities elsewhere in the world could look to these countries when establishing regulatory processes. Additionally, they argue that regulations should be adaptive in order to …

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information for decision-makers