German food tech startup Formo has obtained self-affirmed GRAS (Generally Recognized as Safe) status in the US for its precision-fermented αS1-casein, the most abundant protein fraction in cow's milk, enabling sales to American food manufacturers. Formo engineers a food-grade E. coli strain to express recombinant αS1-casein in stirred-tank bioreactors, producing a single, characterised protein fraction after cell lysis, separation, and purification, with no living microorgani

London-based Adamo Foods has secured a €10M EU grant to scale its mycelium fermentation technology towards commercial production, targeting UK foodservice in 2026.

Flour made from oyster and button mushroom stems can slash sodium in bread by up to 97%, without compromising protein digestibility.

Researchers at the University of Maine have combined mushroom mycelium with wood-derived cellulose to create a biodegradable food packaging material that resists both water and oil.

Kynda's new 720-square-metre facility in Germany converts food industry waste into fungal protein using fermentation technology