🍬 Sugar

Only regulatory updates were identified in this Watch, notably from Oobli and Amai Proteins (see the full regulatory table in this section).

🍦 Fat

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Canadian startups raised capital to scale algae-derived omega-3 ingredients

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Two Canadian startups are expanding algae-derived omega-3 production and formulation capabilities:

Mara Renewables raised $9.1M to scale its fish-free omega-3 oils produced via precision fermentation of microalgae, targeting infant formula, supplements, functional foods, and animal health.
Better Origin Ingredients raised $1.25M to expand distribution and formulation of plant-based omega-3s in North America, including French Fermentalg’s algal DHA and Canadian Nature’s Crops’ Ahiflower oil.
- It develops tailored blends for improved stability and bioavailability.

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Scindo raised £4M to scale AI-driven enzyme platform for natural flavour and fragrance ingredients

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Scindo, a UK-based startup developing an AI-powered enzyme discovery and design platform for food, flavour, cosmetics, and speciality chemicals applications, raised £4M, notably from Paulig.
It engineers enzymes to convert feedstocks into natural alternatives to petrochemical ingredients using cell-free biomanufacturing, which it claims cuts costs compared with precision fermentation.
It is advancing pilot-scale production of a flavour and fragrance ingredient with an undisclosed partner and targets market launch of its first two products within a year.

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Summ Ingredients raised €1.7M to scale cross-fermented flavour enhancer for plant-based foods

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Summ Ingredients (formerly Nutrumami), a Danish startup, raised €1.7M to scale production of “FermiPro”, a cross-fermented protein ingredient designed to enhance umami, kokumi, texture, and nutritional value in plant-based and hybrid foods.
It combines solid-state and submerged fermentation, yielding a fully dried biomass.
FermiPro, made from fava beans, oats, and salt, is used at 2.5–4.5% inclusion in non-dairy cheese, sauces, snacks, and meat alternatives to deliver flavour enhancement and salt reduction.