Meet the Founders: How Evolved Meats’ novel cell-based meat bypasses need for scaffolding
Evolved Meats’ co-founders share how their startup makes whole-cut cultivated meat without scaffolding or binders.
Evolved Meats’ co-founders share how their startup makes whole-cut cultivated meat without scaffolding or binders.
Starship’s delivery bots move into new markets, Source.ag aims to make greenhouses smarter, and cultivated meat arrives at Singapore’s hawker stalls.
Two of Asia’s highest-funded alt-protein startups have joined forces to bring cultured, cellular ag-grown seafood to the masses.
Omeat is operating with a skeleton crew to conserve cash following a turbulent few months during which the founder stepped down as CEO after being accused of creating a hostile working environment.
Dutch startup Rival Foods will start deploying shear cell technology—a novel approach to texturizing plant-based proteins that can create whole cuts—at a “commercially viable scale” this summer.
“A key part of the proposition to fine dining chefs was that they can serve something that no one else has and no one else can have, because we invented it,” says Vow’s CEO.
Meatable has slashed production times for cultivated pork by dramatically speeding up the process by which its stem cells differentiate into fat and muscle.
How will cultivated meat transition from a loss-making novelty served at a handful of restaurants to a viable alternative to animal ag?
Berkeley-based Orbillion reckons it can achieve economic production for cell-cultured Wagyu beef “at around 2,000 liters in scale,” says cofounder and CEO Dr. Patricia Bubner.
Shiok Meats, which had raised more than $30m since 2018, couldn’t see a clear path forward under its own steam.
Planted is deploying a “proprietary solid-state fermentation process” to make its beef steaks, says the Zurich-based firm.
“It is more likely than not that a CRISPR-enabled cell line will ultimately be necessary [for profitable production at scale],” says Eat Just CEO Josh Tetrick.
The zero-cholesterol, low-saturated fat eggs are made from a base of soy and chickpea protein plus sunflower oil, with ‘runny’ yolks sealed from the whites by an alginate film.
Spanish plant-based meat startup Heura posted a 22% increase in sales to €38.3m ($41.5m) in 2023 and says it’s on course to turn a profit next year.
Plus: Syngenta develops new bioinsecticide, layoffs at Meati, and Miruku raises $5m for molecular farming.
“This strategy aligns with our commitment to scaling up responsibly,” says CEO Didier Toubia.
Plus: UPSIDE Foods hits pause on its large-scale cultivated meat production facility and plant-based fur makes its debut.
Less than five months after announcing its first commercial-scale cultivated meat plant in Glenview, Illinois, UPSIDE Foods has hit pause…
Funding for cultivated meat peaked at $989m in 2021, dipped slightly to $807m in 2022, then dropped sharply to just $177m in 2023.
The ‘PROFUSE-B8’ bovine myoblasts—muscle progenitor cells—are spontaneously immortalized without the use of genetic engineering.
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