Climate food-tech company, Brevel, has secured more than US$5 million in a seed extension up-round, bringing the total investment in the round to US$25 million. This investment injection allows it to accelerate its go-to-market strategy and develop microalgae proteins for multiple food and beverage applications.

Norwegian manufacturer of concentrated marine oils, Epax, has launched Epax Evolve 05 – the world’s first commercially available VLC-PUFA (very long chain polyunsaturated fatty acid) product.

Global ingredients company, IFF, is opening its 2800 square metre Citrus Innovation Center in Lakeland, Florida, in partnership with Florida Polytechnic University.

New research suggests converting the Australian dairy industry’s whey waste into a valuable food product is more feasible than many realise, with significant potential for industry-wide change.

Researchers at Australia’s Food and Beverage Accelerator (FaBA) have developed a toolkit to help manufacturers improve the texture of products to be more appealing to consumers. The Texture Library Toolkit can be used on any food product, while flavour and aroma toolkits can be developed for specific clients.

Microalgae protein start-up, Brevel, has partnered with Israel’s largest beverage company, The Central Bottling Company (CBC Group), to develop and commercialise functional beverages and dairy alternatives.

Global avocado producer, Westfalia Fruit, has partnered with UK-based tech company, Efficiency Technologies, on a food waste reduction project, turning avocado skins and stones into a sustainable dye.

North American ingredient supplier, AIDP, has won exclusive approval to use magnesium L-threonate as a novel food in the European Union for five years, offering a new and highly bioavailable option for magnesium supplementation throughout the EU.

Ingredients company, Tate & Lyle, has partnered with botanical synthesis pioneers, BioHarvest Sciences to develop the next-generation of sweeteners, from proprietary plant-based molecules.

A five-year research project by Australia’s science agency, CSIRO, and RISE Research Institute of Sweden has developed a fortified bouillon cube to reduce malnutrition around the world.

University of Adelaide research has found that, when used as a natural additive, the mucilage of two native plantago species make gluten-free bread more elastic, which results in “softer, springier” and “fluffier” loaves with more volume.

Nutrition company dsm-firmenich says its flavour of the year for 2025, Milk Maple, taps into consumers’ desire for warmth, indulgence, and contentment. It can also be incorporated into a wide range of products.

With rising lactose intolerance affecting an estimated 30-60 per cent of the population in Australia and New Zealand, ingredients company Kerry is meeting a surging demand for lactose-free dairy options in the region.

Innovation and ingredients company, IFF, has released its enzyme solution to enhance the taste, efficiency and production capacity of no- and low-alcohol (NOLO) beverages.