The Next Web (2 hours ago)
Norway’s Bulk Infrastructure Group wants a Canadian partner to own most of a planned subsea cable between Europe and Canada. The cable would avoid the US. Bulk’s founder, Peder Nærbø, set out the plan to Bloomberg on Monday.
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Some investors are pushing back on the roughly $30bn valuation that British AI cloud company Nscale is seeking in its planned New York listing, Bloomberg reported on Sunday. A valuation of $16bn to $19bn would be more likely to attract buyers, a group of investors told Bloomberg.
A continued boom in late-stage and growth funding combined with a surge in seed-stage funding helped buoy venture investment in Latin America for the third quarter of 2026, Crunchbase data shows.
Enterprise AI companies relying on armies of forward deployed engineers are disguising labor-intensive services as scalable software, inflating recurring revenue and valuations while falling short of autonomy claims, argues Anurag Gurtu, co-founder and CEO of Airrived.
Opaque Systems has developed technology that lets AI systems use sensitive data while keeping it protected by the underlying hardware.
Even Healthcare reaches a $300 million valuation in a Khosla Ventures-led round as it plans to expand its hospital network in India.
Uber said on Monday that it had won its bid to throw out two linked lawsuits in London worth about £340mn. The claims were brought by thousands of black cab drivers and two former minicab companies.
Meta said that a tool linked to Anthropic’s Claude AI triggered the suspension of the No Kings Coalition’s Instagram account on Saturday, October 17. Andy Stone, Meta’s vice president of communications, gave the new explanation in a social media post on Sunday.
Accenture is exploring a sale of its Greater China business, in a deal that could value the unit at up to $1.5bn, the Financial Times reported on Sunday.
Restaurants are no longer just places where people go to enjoy a meal. They have become full businesses and ecosystems, with cooking as only one part of what they do. As our habits and the way we make choices have changed, including where we eat, restaurants have had to adapt to keep up.
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