Researchers at NTU Singapore, working with Ichimasa Kamaboko, raised the protein content of okara to between 27.7% and 30.2% by dry weight using oyster mushroom mycelium, in a lab-scale study published in Food Chemistry: X.

A study from Imperial College London estimates that replacing all UK cow's milk with precision-fermented dairy protein could reduce the land required to produce it by up to 96%.

Australian fermentation startup Nourish Ingredients has partnered with specialty lipid producer SD Guthrie to manufacture its dairy fat alternative, Creamilux, at industrial scale in Europe.

Austrian startup Revo Foods has launched Cottage Protein+, a dairy-free cottage cheese made by fermenting apricot kernels, delivering 17g of protein per 150g serving from just five ingredients.

MUSHEEZ® has published a new free guide: Launching a Functional Mushroom Product Range — An EU-focused readiness checklist for brands, buyers and product developers.