Fermentation

© INTAKE

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

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. …

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NoPalm Ingredients

© NoPalm Ingredients

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

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. …

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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

New FAO Report Discusses Precision Fermentation and Food Safety

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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Cosaic

Founders Tomas Turner and Dimitri Zogg. © Cosaic

Cultivated Biosciences Rebrands to Cosaic, Introduces Unique Yeast-Based Ingredient

Cultivated Biosciences, a Swiss producer of yeast-based ingredient solutions, has announced that it is rebranding to Cosaic and launching a new product. The name is intended to evoke the word “mosaic”, bringing to mind the blending of several ingredients into one product. The rebrand comes as Cosaic, which was originally focused on pure fat alternatives, changes its approach to produce a more powerful ingredient. The company has just introduced Cosaic Neo, a multifunctional natural emulsion made through yeast fermentation. The ingredient contains proteins and fibers as well as fat, claiming to provide eight key functionalities. It is said to replace unwanted additives while improving taste, mouthfeel, stability, and more. Strong value proposition Cosaic Neo is suitable for use in a variety of categories, including milk …

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Verley founders Hélène Briand and Stéphane Mac Millan

Verley founders Hélène Briand and Stéphane Mac Millan, image supplied

Bon Vivant Rebrands to Verley, Unveils “World’s First” Functional Precision Fermentation Dairy Proteins

French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins said to be the first of their kind. The new name reflects the company’s international ambitions and strong connection to France, especially the Lyon region where many villages end in -ey. Verley aims to honor the dairy traditions and craftsmanship of these villages while pioneering a more sustainable way to produce dairy products. The name change is accompanied by a new brand identity, a new logo, and a fully redesigned website. The news comes as Verley launches a complete range of functionalized dairy proteins that is claimed to deliver superior nutrition and advanced functionality. FermWhey™ range Verley claims to be the first …

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Vegan Egg White

© The Every Co.

UK Government Invests £1.4M to Expand Food Standards Agency’s Precision Fermentation Expertise

The UK government has announced it is investing £1.4 million in a new innovation hub that aims to expand the expertise of the Food Standards Agency (FSA) in new technologies such as precision fermentation. Precision fermentation involves the use of microorganisms such as yeast to make ingredients like whey protein without the use of animals. The process has been used for decades to produce ingredients such as rennet for cheesemaking, and in recent years there has been increasing interest in its potential as a method of producing alternative proteins. No precision fermentation dairy products are currently on the market in the UK, but several applications are reportedly being evaluated by the FSA as part of the regulatory process. The new innovation hub, funded by the …

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Paulo Teixeira Melt&Marble

Paulo Teixeira © Melt&Marble

Melt&Marble Strengthens Leadership to Scale Precision-Fermented Fat Production

Melt&Marble, a company specializing in precision-fermented fats, has announced two significant additions to its leadership team as it prepares for large-scale commercial production. Tue Hodal, a veteran of industrial biotech and pharma, has joined the company as its first Chief Technology Officer (CTO). Paulo Teixeira, previously the Chief Innovation Officer at Mycorena, has been appointed as the company’s new Product Manager. Focus on bioprocess optimization Hodal brings over 25 years of experience in operational expansion, particularly in the biotech and pharmaceutical sectors. His past roles include high-level positions at major firms such as Chr. Hansen, Novo Nordisk, and Lundbeck. Most recently, he served as CTO at Bacthera, a company focused on bacterial biotherapeutics. At Melt&Marble, Hodal will oversee the optimization of bioprocesses and downstream operations …

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beverages Angel Yeast

© Angel Yeast

AngeoPro Yeast Protein Named Best Ingredient Innovation at World Food Innovation Awards

AngeoPro Yeast Protein, an ingredient developed by Chinese manufacturer Angel Yeast, has been named Best Ingredient Innovation at the 2025 World Food Innovation Awards. The awards were hosted by FoodBev and took place on March 17, 2025, at the IFE International Food and Beverage Exhibition’s Trend and Innovation Platform in London, UK. AngeoPro Yeast Protein beat a record number of entries to take the top spot. The accolade recognizes products that meet consumers’ evolving needs, offering innovative, sustainable, and nutritious options. AngeoPro is a plant-based option that is said to provide a complete amino acid profile, superior digestibility, and exceptional functional properties. The ingredient has a neutral taste and is created using fermentation. According to Angel Yeast, it significantly reduces land, water, and energy consumption …

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NoMy

© NoMy

Fenja BioSolutions and NoMy Combine Expertise to Scale Mycoprotein Production in Europe

Norwegian Mycelium (NoMy) and Fenja BioSolutions (Fenja) have formed a strategic partnership to advance the industrialization of mycoprotein production in Europe. The agreement positions the companies to scale up sustainable protein production in both Norway and the EU, responding to the growing demand for locally sourced and environmentally sustainable proteins. As part of the partnership, Fenja will design and supply specialized processing facilities to support the production of mycoprotein. This collaboration is particularly relevant as Europe seeks to reduce its dependency on imported proteins and enhance food security. It also aligns with EU goals such as the Green Deal and the Farm to Fork Strategy, as well as Norway’s push to promote local ingredients and sustainable food systems. Idar Alvestad, CEO of Fenja BioSolutions, explained …

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The Brevel team

The Brevel team. © Aviram Waldman

Brevel Expands Seed Round to $25M to Accelerate Commercialization of Microalgae Proteins

Climate food tech company Brevel has secured over $5 million in a seed extension up-round, taking the total amount of seed funding it has raised to $25 million. The capital will be used to develop microalgae proteins for food and beverage applications and accelerate the commercialization of the company’s products. The extension is based on exercises of warrants investors were granted in the initial closing of the seed round in June 2023. Notable investors who decided to increase their share in the company include NevaTeam Partners, Siddhi Capital, the European Union’s EIC Fund, Good Protein Fund, The Food Tech Lab, and PVS Investments. Additionally, several new investors were granted access to the extension under the same terms. With the help of the funding, Brevel will …

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Onego Bio

A rendering of the planned facility. © Onego Bio

Onego Bio to Establish Flagship Manufacturing Facility in Jefferson County, Wisconsin

US-Finnish animal-free egg protein producer Onego Bio has announced plans to establish a flagship manufacturing facility in Jefferson County, Wisconsin. The company will become the second tenant at the county’s Food and Beverage Innovation Campus, after purchasing 25.9 acres within it for $777,000. The purchase was reportedly approved by the Jefferson County Board of Supervisors at its December meeting. The new facility will be dedicated to producing Bioalbumen®, a powdered animal-free egg protein created through precision fermentation. The product is designed to replicate the taste, nutrition, and functionality of traditional egg proteins while addressing supply chain issues and offering a significantly reduced environmental impact. The site will reportedly have the capacity to produce a quantity of egg protein equivalent to the output of six million …

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AuraLIP

© AuraLIP

AuraLIP Closes First Funding Round for Fermented Hemp Seed Ingredients

French startup AuraLIP, a producer of fermented hemp seed-based ingredients, has announced the completion of its first funding round. The round saw participation from BADGE Business Angels des Grandes Écoles, YES Invest, Food Planet (Yves Schladenhaufen), Femmes Business Angels, FFBB Management (Pierre-Yves Divet), Emmanuel Vasseneix, Cédric Le Rochais, and Jean-Thibault Geerts. The funding will be used to accelerate the development of AuraLIP’s Low Impact Protein, create jobs, and expand internationally. AuraLIP’s hemp seed fermentation technique is said to naturally enhance texture and umami flavor through a fast, sustainable, and easily scalable process. It can also be used to valorize industrial by-products. The resulting ingredients are said to have good nutritional claims, providing a source of protein and omega-3 fatty acids. They have relatively short ingredient …

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F-Label

© F-Label

F-Label Establishes Standards for Animal-Free Ingredients Produced via Fermentation

V-Label GmbH has introduced F-Label, a certification dedicated to precision fermentation and related animal-free production technologies. The certification applies to processes such as biomass fermentation, syngas fermentation, and cell-free synthesis, which produce compounds traditionally derived from animals without using animal inputs. F-Label is intended to provide transparency regarding the production process of these ingredients, ensuring they are animal-free while differentiating them from traditional plant-based products. Unlike vegan certification, which considers ethical and environmental factors, F-Label verifies that no animals were involved in production while acknowledging that the final products may be molecularly identical to animal-derived ingredients. The first company to receive F-Label certification is Luyef Biotechnologies, a biotech firm focused on alternative proteins. Luyef’s certified product is a precision-fermented myoglobin designed to enhance the color, …

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New Culture

© New Culture

New Culture’s Animal-Free Mozzarella Sparks $5M in Early Demand from Pizzerias Nationwide

Animal-free dairy company New Culture has secured more than $5 million in early demand for its mozzarella from pizza chefs and restaurant operators across the United States. The company’s product, made using precision fermentation rather than traditional dairy sources, is expected to launch at select pizzerias, starting with Los Angeles-based Pizzeria Mozza. The company has engaged with pizzerias ranging from independent operators to national chains, conducting product tastings and receiving feedback on performance in various pizza-making environments. Chefs have tested the cheese in wood-fired, gas, and electric ovens at temperatures ranging from 550°F to 900°F, reporting consistent results across a variety of pizza styles, including Neapolitan, New York, Detroit, and grandma-style pies. CEO and co-founder Matt Gibson states, “We hear from pizza chefs and operators …

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Lallemand

Image: Lallemand

Fermented Ingredients Market Analysis Report 2024-2030: Advances in Precision Fermentation Technology Generate New Opportunities for Tailored Fermented Compounds and Functional Additives – ResearchAndMarkets.com

DUBLIN–(BUSINESS WIRE)–The “Fermented Ingredients – Global Strategic Business Report” report has been added to ResearchAndMarkets.com’s offering. The global market for Fermented Ingredients was valued at US$47.7 Billion in 2024 and is projected to reach US$79.3 Billion by 2030, growing at a CAGR of 8.8% from 2024 to 2030. This comprehensive report provides an in-depth analysis of market trends, drivers, and forecasts, helping you make informed business decisions. The demand for fermented ingredients is growing rapidly due to their ability to enhance flavor, nutritional value, and gut health in both human food and animal feed. In the food industry, fermented ingredients are widely used in products such as dairy, baked goods, sauces, and beverages due to their natural ability to improve taste and texture, while also …

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Pow.bio

© Pow.bio

Pow.Bio Opens New Facility With AI-Enabled Continuous Fermentation Capabilities

Pow.Bio, a company known for its biomanufacturing solutions, has announced the opening of a new 25,000 square foot facility in Alameda, California. The plant has production facilities equipped with AI-enabled continuous fermentation capabilities that will allow Pow.Bio’s partners to achieve their target production costs. It serves as a model demonstrating the scalable deployment of the company’s fermentation platform, which is said to be capable of producing a range of bio-based products. According to Pow.Bio, the technology could be integrated into existing facilities around the world. The new facility includes a fleet of dual-chamber continuous systems at various scales, along with expanded bench and pilot-scale capabilities allowing the transition from experimentation to the production of hundreds of kilograms of ingredients. “Delivering meaningful gains” Pow.Bio’s AI-enabled proprietary …

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Vivici protein powder

© Vivici

Vivici Launches Animal-Free Dairy Protein in the US Active Nutrition Market

Ingredients startup Vivici has introduced Vivitein™ BLG, a precision-fermented dairy protein, to the US market. The beta-lactoglobulin (BLG) protein, produced without the use of animals, is positioned for use in the active nutrition sector, which was valued at $28.4 billion globally in 2023. Vivici, founded in 2023 and backed by dsm-firmenich and Fonterra, specializes in precision fermentation technology. The company’s flagship ingredient, Vivitein™ BLG, is self-affirmed as Generally Recognized as Safe (GRAS) in the US and is available for B2B customers developing products such as protein beverages, powders, and bars. According to Vivici, the ingredient offers functional benefits, including improved solubility in water-based drinks, rapid absorption in protein powders, and a texture comparable to traditional dairy-based protein bars. Vivici CEO Stephan van Sint Fiet stated …

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Felix Ockert © Siemens

Guest Post: The Need for Efficient and Sustainable Production Methods in Plant-Based Food Manufacturing

Felix Ockert is the New Food Account Manager at Siemens, responsible for the German market. With 10 years of experience in food production machinery and as a trained food technologist and brewer, he brings extensive industry expertise. In his role at Siemens, Felix advises and supports customers from the food industry in optimizing their production facilities and processes using state-of-the-art automation and digitalization solutions. His deep understanding of industry requirements and his many years of experience help him develop customized solutions that significantly improve productivity, quality and sustainability in food production. In this guest contribution, he discusses the significance of a digital process twin in food processes with the aim of improving efficiency and product quality. The Need for Efficient and Sustainable Production Methods in …

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Arsenale Bioyards

© Arsenale Bioyards

Investors Back Arsenale Bioyards with $10M to Scale AI-Driven Precision Fermentation

Arsenale Bioyards has raised $10 million in seed financing to support its efforts in reducing biomanufacturing costs and accelerating industrial-scale adoption of bio-based alternatives. The funding round was led by Planet A and byFounders, with additional participation from CDP Ventures, Acequia Capital, Plug and Play, Gray Silo Ventures, and several industrial family offices. The company focuses on optimizing precision fermentation, a process that utilizes microorganisms such as yeast or bacteria to produce proteins and other compounds. While this technology has been widely applied in pharmaceuticals, its expansion into food and cosmetics has been constrained by high production costs. Arsenale’s end-to-end biomanufacturing platform integrates industrial-scale bioreactors with AI-driven software to reduce costs and time-to-market, with the company projecting cost reductions of up to 90%. Scaling from …

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Allbiotech reactor

© Allbiotech

Allbiotech Introduces Cost-Effective Bioreactor for Precision Fermentation Research

Spanish biotech startup Allbiotech Biotechnologies has completed the first production run of its Genesys V1 bioreactor, a lower-cost alternative for precision fermentation research. The company aims to make bioreactor technology more accessible to food tech startups, research institutions, and universities by offering a system priced at one-third of the cost of traditional pharmaceutical bioreactors. With a 1-liter glass vessel, integrated sensors, and five peristaltic pumps, Genesys V1 is designed for early-stage testing, process optimization, and scale-up research in food production. Allbiotech was founded in 2024 with the goal of reducing the cost barrier associated with precision fermentation equipment. “A cost-optimized design, coupled with our experience in manufacturing high-tech equipment, has allowed us to realize a new generation of bioreactors. We are thus eliminating the economic …

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