Prolific Machines has developed a novel way to control cells used in biomanufacturing by deploying light instead of pricey growth factors and other signaling molecules.
Enduro Genetics has agreements with ‘leading industry players in biomanufacturing that have fully recognized that if this works, this is a game changer,’ says CEO and ex-Novozymes exec Christian Munch.
Israeli startup Kokomodo has emerged from stealth armed with $750k from The Kitchen FoodTech Hub to produce cocoa via plant cell culture.
Israeli startup Brevel has opened a facility with the capacity to produce hundreds of tons of neutral-tasting, highly-functional algae protein it claims will ultimately be able to compete with pea and soy protein.
ABEC accuses Eat Just and its cultivated meat subsidiary GOOD Meat of engaging in “the worst aspects of litigation practice in the profession.”
USDA “ought to mirror the DOE” and offer more support to companies seeking to decarbonize the food and agriculture sector, says a new report.
Ag insights platform Gro Intelligence is calling it quits after failing to secure enough capital to stay afloat following a turbulent few months, AgFunderNews understands.
Cocoa prices are now 4-5x higher than they were when Voyage Foods started out in 2021, which makes the case for alternatives increasingly compelling, says Adam Maxwell.
The technology—which will enable Kipster to determine the sex of chicks well before they hatch—will be implemented in the fall at the company’s farm in Indiana.
AgFunder’s head of engineering Robin Ranjit Singh Chauhan quizzed founders from three portfolio companies at this year’s AGM to explore how they are harnessing artificial intelligence.
Ultrafine bubbles exhibit very different properties to bubbles perceptible to the human eye, from neutral buoyancy to a strong negative surface charge and a high surface area to volume ratio.
Smarter, not bigger, bioreactors operating a continuous process will unlock the economic viability of precision fermentation for a broader range of bioproducts, claims Pow.bio.
Bountica takes a novel approach to food preservation with proteins deployed by the immune system to fight off pathogens.
While there is a well-publicized lack of biomanufacturing capacity in the US, says Mark Warner, “What matters is whether the capacity is fit for purpose.”
Dyeing fabric is terrible for the environment, says Chui-Lian Lee. But what if you could create textiles with inherent color, and skip the dyeing step altogether?
Dumped Chinese pea protein was “main reason our operation became non-viable,” says ex-CEO at Merit Functional Foods as Canada launches probe.
While this is not the optimal time to raise capital, the fact that Enifer’s PEKILO strain has been grown at industrial scale before has de-risked the enterprise for investors, says its CEO.
The race is on to find cheaper and more sustainable feedstocks to fuel the bioeconomy, says Hyfe cofounder and CEO Michelle Ruiz.
There is “definitely a holy shit moment when you speak with breeders about what we’re doing,” says Friedberg.
What will it take to make the economics of precision fermentation stack up for a wider range of bioproducts such that they can compete with low-margin, high volume products derived from petrochemicals or industrialized animal agriculture?
