Too long to read? Go for the highlights below. Joyn Foods has secured K-12 approval in South Carolina, allowing school districts to purchase its 50Cut blended meat—combining beef with mushrooms and mycelium—through a statewide procurement scheme. The product uses solid-state fermentation to grow mycelium in just eight days, requires 95% less land and 99% less water than conventional beef, and adds fibre, potassium, iron, and vitamin D to an otherwise nutritionally limited pro

Article in partnership with Apollo Safety a food safety and quality consultancy working with  founders and operators in the food-tech and fermentation industry as they launch and scale. Fermentation-based FoodTech is no longer confined to the lab bench and is becoming an industry in its own right. By the end of 2024, more than 160 companies were developing biomass, precision, and other fermentation approaches for alternative proteins, attracting significant capital despite

Austrian food tech Revo Foods and US startup Atlantic Fish Co are combining mycoprotein with cultivated fish cells to create whole-cut seafood fillets

Swiss startup Yeastup has opened an industrial facility processing 4,000 litres of spent brewer's yeast hourly, converting beer waste into functional proteins and fibres

Researchers have successfully transformed liquid waste from carrot processing into high-protein fungal mycelium, achieving yields of up to 15 grammes per litre with protein content reaching 31%