Melt&Marble Brings First Fermented Lipid to Cosmetics Formulators With Marble7 Launch
Melt&Marble has made Marble7 commercially available, its first ingredient for the personal care market and its first product to reach commercial release in any category. The lipid debuted last week at in-cosmetics Korea, where the company presented it in the show’s Innovation Zone. Marble7 received the INCI name r-Saccharomyces Butter in March and is positioned as a 3-in-1 bioactive lipid for skincare, makeup and hair care formulations. According to the …
BioCraft Makes the Case for Voluntary Safety Disclosure in Cultivated Pet Food
Cultivated pet food company BioCraft Pet Nutrition has published the safety data behind its mouse-cell ingredient, releasing what it describes as the first complete, publicly available safety record for an animal cell-cultured pet food ingredient. The filing was posted to preprint server bioRxiv and has not yet undergone peer review. The release responds to a gap in how these ingredients reach market. In the EU and UK, registration covers the …
European Inventor Award Goes to Scientist Behind Oatly’s Oat Protein Process
The European Patent Office (EPO) named Greek-Swedish food scientist Angeliki Triantafyllou the winner of the 2026 European Inventor Award in the Industry category, recognizing the enzymatic process that turned oats into a viable dairy substitute. The winners were announced on July 2 during a ceremony streamed from Berlin, in the 19th edition of the annual award. Triantafyllou developed a method that combines a protein demidase with amylases to solubilize oat …
Bovine Casein Grown in Plant Seeds Reaches 1.26% Protein Yield in Miruku-Linked Study
Researchers have grown a key milk protein inside plant seeds at levels several times higher than earlier attempts, adding to the case for producing dairy proteins on farms rather than in fermentation tanks. The work came out of the Hebrew University of Jerusalem and involved scientists tied to New Zealand molecular farming company Miruku, whose chief scientific officer, Professor Oded Shoseyov, is a corresponding author on the paper. The protein …
Commercial Hiring Overtakes R&D as Alt Protein Companies Chase Revenue in 2026
Alternative protein employers spent the first half of 2026 hiring for sales, marketing, and operations at a rate that outpaced technical recruitment, according to new data from recruiting group Food Impact Partners, which runs the Food Impact Careers job board. Commercial roles made up 34.1% of all job posts tracked between January and June, up from a roughly even split with technical hiring when the group began collecting data in …
BioHarvest Secures $1.4M Israeli State Grant to Bring AI Into Plant-Cell Development
Plant-cell biomanufacturing company BioHarvest Sciences has been approved for a 4.33 million NIS grant, roughly $1.4 million, from the Israel Innovation Authority to fund a research program applying machine learning to its plant cell culture work. The funding will support work to replace trial-and-error methods in plant cell culture with a data-driven system. By combining bioinformatics, chemo-informatics, and artificial intelligence, BioHarvest intends to build a platform that predicts whether plant …
CPI Signs On to €6.3M EU Cocoa Project Growing Cacao Cells in Bioreactors
The UK’s Centre for Process Innovation (CPI) has joined COCO-AI, a four-year Horizon Europe programme testing whether plant cell culture and artificial intelligence can produce cocoa and other high-value natural ingredients without relying on conventional farming. The project carries €6.3 million in funding and brings together nine international partners drawn from industry, academia, and research and technology organisations. COCO-AI intends to extend its platform to eight further plant species once …
ADM to Manufacture EVERY’s Fermented Egg Protein at Iowa Corn Complex
Agricultural processor ADM and precision fermentation company The EVERY Company have agreed to produce EVERY’s OvoPro egg white protein at commercial scale in Clinton, Iowa, giving the ingredient its first US manufacturing base. OvoPro is a recombinant ovalbumin, the dominant protein in conventional egg whites, produced through fermentation rather than laying hens. It delivers binding, gelling, foaming, and whipping functionality, and carries a PDCAAS score of 1.0 with no fat …
New Viewpoint Argues Cultivated Meat Has Solved the Science and Now Needs the Orders
Management consultancy Arthur D. Little (ADL) has published a new viewpoint on cultivated meat, revisiting its 2025 analysis of the sector’s path to cost parity. The verdict from authors Clément Santander and Nicolas Malherbe is that the hard technical questions have largely been answered, and what remains is a commercial problem. A year ago, ADL argued that sub-€10/kg cultivated meat was possible in principle. Its position now is that the …
FSA and FSS Issue Fresh Guidance on Cultivated Meat Applications and Novel Food Trials
The UK’s Food Standards Agency (FSA) and Food Standards Scotland (FSS) have released four new guidance documents to help cell-cultivated meat producers navigate the path to market authorisation, the second tranche of publications from their joint regulatory sandbox. The documents cover food hygiene requirements under General Food Law, scientific standards for characterising cell lines and production processes, practical steps to strengthen novel food applications, and supplementary rules on taste trials. …
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