AgrotechPrefer, which ferments rice and chickpeas into a roast that can replace up to 40 percent of coffee, has extended its tie-up with Ajinomoto's Atlr.72 brand and signed an MoU with Japan's JTB Group.
AgrotechAleph Farms and Singapore start-up Mottainai Food Tech each received S$1 million at the Asia-Pacific Agri-Food Innovation Summit; one grows beef cells, the other ferments okara left over from tofu.
AgrotechThe Californian startup ferments the fungus Neurospora crassa into a protein and fibre ingredient; India is its fourth approved market after the US, Singapore and Canada.
AgrotechDhampur Bio Organics has signed a 10-year licence with Swiss startup Planetary to make mycoprotein and other fermented protein and fibre ingredients from sugar and molasses in India.
AgrotechThe 300,000-litre joint venture plant will make chlorella powder using sugar-mill sidestreams and light-assisted fermentation, with production due within 18 months.
Dutch pet food maker HenArt has built its new Levendo dog biscuit around Enifer's Pekilo mycoprotein, grown by fermenting a fungus on food and farm sidestreams, as Enifer readies a 3,000-tonne plant for 2027.
AgrotechScientists at Singapore's Nanyang Technological University fermented okara, the pulp left from soy milk and tofu, with oyster mushroom mycelium, raising its protein to about 28-30% and multiplying its umami compounds.
AgrotechA study by Sathguru Management Consultants and GFI India maps 478 facilities with about 198 million kL of fermenter capacity relevant to smart proteins, 26.43 million kL of it idle.
AgrotechThe Ghent company will build a solid-state fermentation plant in Deinze, starting at 300 tonnes a year of microbes for biostimulants, biofertilisers and biocontrol, enough by its estimate for about one million hectares.
AgrotechImran Afzal of the UK's National Alternative Protein Innovation Centre says China built scale-up infrastructure before demand arrived, while British food tech start-ups often have to go abroad to prove their products at scale.
Boston startup Knip has moved production of its fermented postbiotic feed ingredient JUV to a contract manufacturer with 10,000 tonnes of capacity, positioning it not as a soy or fishmeal substitute but as a low-dose additive that helps farmed fish and shrimp survive stress.
