Hoxton Farms has partnered with Sumitomo Corporation aimed at introducing Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market.

The company has created stable, versatile cow-free whey proteins with complete amino acid profiles, designed for 'demanding' applications.

Ajinomoto Group launches Solein-powered ice creams in Singapore under Atlr.72, meeting demand for healthier, sustainable products.

BioCraft has announced that it has been approved by Austrian authorities to use Category 3 Animal Byproducts within the European Union.

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.