Boston-based Ayana Bio and India's Zenfold Sustainable Technologies jointly acquired 300,000 litres of fermentation capacity from the defunct alt-protein firm Meati Foods for just $75,000.

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.

Lucknow-based Arboreal Bioinnovations has closed a $24.2M Series A round led by EAAA Alternatives and Omnivore to expand manufacturing and R&D across its functional ingredient portfolio.

California startup Gilly, backed by SOSV's IndieBio programme, completed its first livestock pilot in January 2026 at Trinkler Dairy in Modesto, feeding 130 cows upgraded tomato pomace for two weeks.

A first in the industry, Superhumn has simultaneously achieved equal taste and texture and equal or cheaper pricing than conventional animal protein, milestones that have eluded most alt-protein rivals The company is raising a $30 million Series B to build owned manufacturing facilities and expand sales across four continents. Image credits: Superhumn The plant-based protein sector has spent much of the past decade spending billions on R&D and retail trade spend, and the resu