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

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

China's National Health Commission has granted the country's first regulatory approval for mycoprotein, establishing detailed national specifications that provide clarity for future applications