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.

Beyond Meat has launched a new mycelium-based steak filet into US retail, marking the company's first foray into fungi-derived whole-cut products. The product uses mycelium to replicate the fibrous texture of whole-cut beef steak in a way that plant proteins alone have struggled to achieve. The launch signals a strategic pivot for Beyond Meat as the broader plant-based meat category faces sustained consumer demand decline, with fungi-derived formats offering a potential route