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As food-tech continues to advance, innovators around the globe are reshaping the way we grow, make, and experience food. Here’s a snapshot of some of the developments making headlines this month:

French startup has secured €5M to scale its cocoa-free chocolate brand Milatea

Green Spot Technologies ferments food industry sidestreams into nutrient-rich powders. The new funding, led by Team for the Planet with support from the European Innovation Council and EIT Food, will boost production capacity tenfold to 1,000 tonnes annually. Milatea offers cocoa-free chocolate chips, powders, and fillings for bakery and confectionery, aiming to reduce reliance on climate-threatened cocoa. The innovation tackles deforestation, food waste, and emissions.

Fruitist has raised $150M to meet GLP-1 consumers berry demand

Fruitist, formerly Agrovision, has raised $150M to expand its global superfruit operations, with a sharp focus on rising demand from GLP-1 medication users. As appetite-suppressing drugs reshape eating habits, consumers are increasingly turning to berries (low-glycaemic, fibre-rich and antioxidant-packed), as convenient and healthy snacks. Fruitist’s integrated supply chain, spanning from farms in Peru to retailers worldwide, positions it to meet this surge. The funding will help boost production, distribution, and sales.

MyForest Foods’ mycelium-based bacon is thriving despite a cooling alt-meat market

The New York-based company has rolled out its flagship MyBacon nationwide at Whole Foods, expanding to more than 2,500 locations. While US retail sales of meat alternatives fell over 10% year-on-year, MyForest is going against the trend thanks to strong repeat purchases and accelerating sales rates. Using a patented solid-state fermentation process, it produces mycelium bacon and pulled pork with just five simple ingredients, marketed as “Farmed, not fake.”

Parima is the first European start-up approved to sell cultivated chicken in Singapore

Parima, a French cultivated meat start‑up, has become the first European company to secure regulatory approval to sell cultivated chicken. The Singapore Food Agency granted clearance, making Singapore the world’s leading hub for food innovation and the first market to authorise European lab‑grown meat for human consumption. With cultivated duck and chicken in its portfolio, the firm is pursuing additional filings across Europe, Asia, and North America, positioning itself at the forefront of sustainable protein development.

Abu Dhabi backs major protein fermentation hub with The EVERY Company and Vivici

The planned 4-million-litre site will produce sustainable, animal-free proteins through precision fermentation, meeting strict food safety and Halal standards. Designed as a multi tenanted hub, it will welcome other protein producers and support the creation of a regulatory framework for fermented proteins in the region. The initiative is part of Abu Dhabi’s AgriFood Growth and Water Abundance (AGWA) cluster, aimed at tackling food security and water scarcity.

Alternative protein funding surge in Q3, driven by plant-based and fermentation start-ups

Investment in alternative proteins rose sharply between July and September, with start-ups collectively raising $247M, nearly doubled from the previous quarter. The rebound was focused in Europe, where plant-based and biomass fermentation companies attracted most investment. In contrast, cultivated meat firms continued to struggle to secure funding, despite regulatory approvals advancing globally. The data suggests investor are focusing on scalable, lower-cost protein technologies, positioning plant-based innovation as the sector’s strongest growth driver.

Symrise partners with Cellibre to accelerate precision fermentation for natural ingredients

German ingredients giant Symrise, has partnered with Cellibre, a biotechnology company specialising in sustainable biomanufacturing. The deal grants Symrise access to Cellibre’s proprietary precision fermentation platform, which engineers microorganisms to produce high-value natural compounds. Together, the companies aim to develop next-generation manufacturing technologies for flavour ingredients and cosmetic bioactives, while improving supply chain resilience by reducing reliance on seasonal crops.

Nestlé Targets GLP-1 Boom with Nutrition Innovation

Nestlé is adapting its innovation pipeline to meet the needs of consumers using GLP-1 weight-loss drugs. These treatments reduce appetite, creating new nutritional challenges. Nestlé’s approach focuses on products that help maintain satiety, provide sufficient protein, and prevent nutrient deficiencies. By combining scientific research with consumer insights, the company aims to design foods and beverages that complement GLP-1 therapies. This approach reflects a broader trend of food companies adapting to pharmaceutical driven shifts in consumer behaviour.

French start‑up raised €7M to scale proteins for animal‑free cheese

Nutropy, a Paris‑based food tech company, has secured funding which will accelerate development of its “cheeseable milk” powder, designed to replicate the functionality of dairy casein proteins without animals. Nutropy aims to launch commercially by 2027, addressing rising global dairy demand and looming milk shortages projected to reach 30 million tonnes by 2030. By offering authentic taste and texture, Nutropy hopes to overcome consumer resistance to plant‑based cheese and position precision fermentation as a scalable solution for sustainable dairy.

Chocolate makers turn to sustainable ingredients faced by climate and supply challenges

Leading chocolate brands are reformulating products with more sustainable inputs, from responsibly sourced cocoa to alternative sweeteners and plant‑based milk powders. Rising costs, supply chain pressures, and consumer demand for ethical products are main drivers. Companies are experimenting with ingredients that reduce environmental impact while maintaining taste and texture, aiming to appeal to eco‑conscious buyers. The move reflects broader industry efforts to tackle deforestation, farmer livelihoods, and carbon emissions, a necessity for the future of chocolate