Savor has announced the commercial launch of an animal- and plant-free butter.

Finnish food experience company, Fazer, has introduced a new line of protein snacks powered by Solar Foods' fermented protein Solein.

PoLoPo has increased its lab capacity to produce hundreds of grams of functional proteins per month for food industry partners.

South Korean start-up Simple Planet has announced its strategic initiative to pursue Halal certification for its cell-based food products.

Vivici has launched Vivitein BLG in the US, offering a new protein ingredient for food and beverage companies.

Kinish, a Tokyo-based food-tech start-up, has successfully raised $1m in funding to advance its innovative approach to dairy alternatives.

Research from The Hebrew Uni of Jerusalem highlights the innovative use of aloe vera as a scaffold material for cultivated meat production.

Vivici has raised €32.5 million in Series A funding to expand its precision fermentation dairy protein business.

A recent analysis conducted by Systemiq and supported by the GFI highlights the economic potential of alternative proteins in Germany.

A recent analysis reveals that the UK government has allocated £75 million towards the development of alternative proteins.

Dutch biotech firm NoPalm Ingredients has become the first to scale fermentation of oils and fats from food side streams to 120,000 litres.

Italian food-tech KelpEat has introduced a new high-protein seaweed snack, made with Solar Foods’ microbial Solein protein.

Pluri, a biotech company specialising in cell-based solutions, announced a $6.5m investment led by global entrepreneur Alejandro Weinstein.

Hochland has teamed up with Those Vegan Cowboys, to test the start-up’s cow-free casein in semi-hard and hard cheeses.

Mosa Meat, has submitted its first request for Novel Foods market authorisation in the EU, focusing on cultivated fat as a key ingredient.