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Spanish start-up Väcka launches plant-based cheeses made from melon seed milk and olive oil
British 3D Bio-Tissues produces and tastes ‘first-ever’ cultivated meat steak made entirely from pig cells
Sweegen’s multi-sensory immersive experience heads to London
How Kemin delivers choice, crunch and colour in a natural way
Cultured meat industry experts call for government funding during Tufts University Cellular Agriculture Innovation Day
Last partner spot for Tastes of Better snapped up – guest tickets now available
Nordic Umami Company secures €1.8M in seed round to develop tech that extracts umami from plant-based food waste
5 functional food and ingredient trends and innovations for 2023
2022 in news: review of the year’s biggest headlines
What’s the future for plant-based food and drink?
EvodiaBio raises $6.4M to produce aromas for non-alcoholic beer through precision fermentation
The most read food editorial articles in 2022
Univar and Kalsec announce distribution partnership for natural ingredient solutions in UK and Ireland
Horizon Europe announces €25M funding for sustainable proteins research
Mondelēz says it can reduce sugar and fat in chocolate by 75% using plant-based fibres
Food Matters Live announces the launch of the Sustainable Food Forum and Sustainable Food Week
Doehler invests in Clean Food Group to accelerate the market approval of its fermented palm oil alternative
Six innovation hubs launched as part of £15M research into diet and health
RMIT University scientists develop technology to add ‘invisible fibre’ to foods
SuperMeat unveils ‘first ever’ cultivated turkey