Alt Protein

Brazil's Future Farm is gearing up to enter the U.S. market and "seize untapped growth opportunities" with its vegan meat.
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Eat Just, maker of plant-based JUST Egg and the company behind GOOD Meat, could be shooting for a US$3 billion IPO as early as this year.
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Wildtype is about to begin operating pilot production facility that can make 200,000 pounds of cell-based sushi-grade salmon every year.
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After bagging €16 million (US$19 million) in funding, Spanish food tech Heura is aiming for vegan pork. Funds from the round will also go towards fuelling its global expansion, with the British and American as its main focus. It comes just…
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OmniPork's vegan pork is now making its way across U.S. restaurants, from Los Angeles and San Francisco to the Midwest.
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Based in Spain, Cocuus has developed its own 3D printing technology to create realistic vegan meat like ribeye steak and salmon sashimi.
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Dutch plant-based ingredients supplier Meelunie is gearing up to open its new processing facility to begin manufacturing fava bean protein.
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Israeli food tech Future Meat Technologies has opened its first industrial cultured meat facility. They claim that it's the world's first. The factory has the capacity to make 5,000 cell-based burgers per day, a major step from pilot to…
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Mycorena has raised a new round of funding to expand its vegan fungi-based protein made out of food waste.
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Plant-based group LIVEKINDLY Collective unveiled two new flagship brands, Giggling Pig 咯咭藸 and Happy Chicken 哈皮鸡 in China. The brands have been specially created for Chinese consumers by Chinese food experts. This marks the first time…
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Plant-based meat firm v2food partnered with Neil Perry to develop a sustainable vegan menu for his new restaurant, Margaret in Double Bay.
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Sodexo Canada will work with animal protection organisation HSI/Canada to switch 20% of its protein purchases to plant-based ones.
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Provenance Bio wants to disrupt the global collagen industry with its biomimetic version of gelatin, made without the use of a single animal.
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Cell-based meat brand Upside Foods has appointed its first COO, Amy Chen, former senior vice president at PepsiCo Beverages North America.
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More than 7 in 10 consumers are willing to try and buy novel animal-free cheese products, a new consumer acceptance study has found. These products are made from precision fermentation, which allows the replication of real dairy proteins…
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ProVeg, the international nonprofit focused on building a sustainable food system, launched the ProVeg Africa Accelerator.
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Nature’s Fynd has received a "no questions" letter from the FDA, giving it the go-ahead to use Fy Protein in food products.
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TiNDLE, the vegan chicken brand by Singapore's Next Gen, has launched in restaurants across Hong Kong including Michelin-starred Bo Innovation.
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Geb Impact Technology is making vegan meat from algae. And with a new grant from the Hong Kong government, it's scaling up.
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Ministry of Mylk, a new global marketing community for alternative dairy products and brands just launched.
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Founders behind the dairy-free ice cream brand Fravocado, have launched an online frozen food shop Mighty Plants to tackle food waste.
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