Denmark’s MATR Foods has done the opposite, closing a landmark €20 million round to bring its fungi-fermented, clean-label meat alternatives to international markets. The funding, split between €20 million in Series A equity and the previously announced €20 million in venture debt, marks the largest food-tech raise in Denmark this year and signals a quiet confidence returning to the fermentation frontier.

The corporations feeding the world are also roasting the planet. A new global report, Roasting the Planet: Big Meat and Dairy’s Big Emissions, lays bare the colossal climate footprint of industrial livestock, and the growing risks it poses not just to ecosystems, but to the food industry’s own long-term viability.

When cultivated meat startup SciFi Foods shut its doors in mid-2024, it seemed like another casualty of a tightening investment cycle that has swept through the alternative protein sector. Yet what could have been the quiet end of a promising scientific journey has instead become a new beginning for the entire field. Thanks to a bold move by the Good Food Institute (GFI) and the Tufts University Center for Cellular Agriculture (TUCCA)