Indian precision fermentation startup StrainX Bioworks has raised $13M and self-affirmed one of its ingredients under the US FDA's Generally Recognized as Safe (GRAS) provision, marking a significant commercial milestone for India's emerging biotech sector. The Bhopal-based company operates a full-stack platform, controlling every stage from strain engineering through to downstream processing and manufacturing, a model designed to lower costs and accelerate scale-up toward 10

A single yeast-derived ingredient could replace multiple food additives, offering cleaner labels and simpler formulations for mainstream food and drink products. Swiss startup Cosaic has raised $6M in a seed extension round, backed by DSM-Firmenich Ventures, bringing its total funding to $12.5M. With regulatory approvals underway in the US and Europe, Cosaic is positioning its flagship ingredient, Cosaic Neo, for commercial launch.

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