Food-tech start-up Revo Foods has unveiled ‘Food Fabricator X2,’ the “world’s first” industrial production-method for 3D-printed foods.

Israel-based cultured seafood start-up Forsea has unveiled its cell-based Japanese unagi eel prototype.

ProFuse has launched a media supplement engineered to accelerate and enhance skeletal muscle research across the cell-based meat sector.

Israeli start-up Mediterranean Food Lab has raised $17m in a Series A funding round to scale-up its novel solid-state fermentation tech.

The University of California, Davis is leading the establishment of a new Integrative Center for Alternative Meat and Protein (iCAMP).

Enifer has secured a €12 million grant from Business Finland to build a mycoprotein ingredient factory in the country’s Uusimaa region.

Planetary has entered a strategic partnership with global imaging technology company Konica Minolta to optimise microbial fermentation.

Standing Ovation, a French company that specialises in the production of non-animal caseins by precision fermentation, has received €3m.

UK companies Quest Meat and Multus have formed an R&D partnership to co-develop a cell culture ingredients platform for cell-based meat.

In this instalment of The Cell Base's ‘Start-up spotlight,' we speak to Weslee Glen, head of innovation at Ayana Bio.