A €1.3 million Dutch grant is funding research into using a previously untested fungus to produce casein, the key milk protein behind cheesemaking.

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.

Dutch startup Those Vegan Cowboys completed a €12.25M raise in just ten days, including a record-breaking crowdfunding round that drew over 1,850 investors, among them dairy farmers and cheesemakers.

Swiss startup Kidemis AG is using solid-state mycelium fermentation of agricultural waste streams to produce a protein ingredient for fish feed, aiming for production volumes of up to 50,000 tonnes per year. In controlled trials, European perch fed diets containing 10% mycelium meal achieved roughly 30% higher final body weight than controls, with no meaningful changes to fillet quality or feed conversion. Rainbow trout trials suggest fishmeal can be replaced at up to 40% wit

MycoTechnology has achieved self-affirmed GRAS status for Zukora, its fermentation-derived sweet protein, clearing the way for commercial sales in the United States.