The International Medicinal Mushrooms Conference 13 convened from September 22-25 in the charming historic castle town of Bragança, Portugal in the biodiverse Trás-os-Montes region. An international delegation of some of the world’s top mushroom researchers and industry representatives convened to share the latest findings in the field, collectively engage with challenges and opportunities facing the industry, and envision a collaborative and prosperous future for the sector

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.

Hindustan Unilever (HUL) has launched Horlicks Protein Powder, built around fermented yeast protein, targeting India's under-penetrated protein supplement market HUL has simultaneously withdrawn Horlicks Protein Plus, its legacy whey, soy and casein blend, opting to replace it with more digestible and more cost-stable yeast protein powder Fermented yeast protein has moved from a niche formulation by Indian D2C startups to the foundation of a product from one of India's larges

Estonian biotech Äio and research partner TFTAK have secured €1.94M from the Estonian Business and Innovation Agency to develop a digitalised production platform for microbial oils made from food and wood industry waste.