NotCo CTO: ‘Within three years, the bulk of our revenue will be from the b2b business. From design, we are an AI company’
“It’s not just about plant-based, it’s about coming up with elevated products in every category,” says CTO Dr. Karim Pichara.
“It’s not just about plant-based, it’s about coming up with elevated products in every category,” says CTO Dr. Karim Pichara.
Aspire has “signed a term sheet” and is “working to close our financing at the end of the month,” says CEO David Rosenberg. “Demand still remains strong, but we have to scale up and produce consistently.”
A resounding win for Donald Trump in the US election is prompting enthusiasm in some quarters of the food industry and intense anxiety in others.
“Our new report provides proof that with the right technology there is a commercially viable path to market” for cultivated meat, claims SuperMeat CEO Ido Savir.
Beyond Meat returned to growth in the third quarter, posting a 7.6% year-over-year rise in net sales to $81 million driven by lower trade discounts and targeted price increases.
Loopworm is ramping up production at a facility in Bangalore capable of churning out 6,000t of silkworm and black soldier fly protein a year.
The startup aims to be fully scaled up at a 108,000sq ft facility next year, with production capacity of 3,500t of dry black soldier fly larvae (BSFL) protein and 9,000t of frass.
“We’re at the precipice of a mass startup extinction,” warn the founders of now-defunct cultivated meat firm SCiFi Foods. But you can plan for a “graceful exit.”
The Israeli startup is launching its plant-based whole cuts in the US retail market at independent retailers in Los Angeles and New York City and eyeing an e-commerce launch before the end of the year.
Israel-based agrifoodtech startups have closed just 17 funding rounds since the start of the conflict. Raising some $161 million since October 7, 2023, the total is a 72% drop on the same period the year before, and some 73% fewer deals.
US retail sales of refrigerated alt meat fell 22.8% year-over-year in September, while sales of frozen products fell just 1.3% over the same period, according to new data from Circana.
If you’re going to make dairy proteins via precision fermentation, it makes sense to start with the highest value ones, says Sydney-based All G, which is aiming to launch bovine lactoferrin next year followed by human lactoferrin in 2026, with casein proteins to follow.
Plenty of commentators—and jaundiced investors—may query the economics of insect agriculture given the struggles of some high-profile players. But what about the touted environmental benefits? Is it a given that it is more sustainable to feed animals insect protein than, say, corn or soybean meal?
Barcelona-based Heura made its name selling alt meat but has since developed novel texturizing technology that can be applied to everything from cheese to pasta.
“We use side stream raw materials rather than dextrose as feedstocks, and our product doesn’t go through the cold chain,” says Enifer cofounder Simo Ellilä.
“For me, supply is the absolute constraint in this [mycoprotein] market right now,” says ENOUGH CEO Jim Laird.
The JackFruit Company is growing at a double digit pace at a time when many other players in the alt meat segment are struggling, says founder and CEO Annie Ryu.
At Mosa Meat, says VP global public affairs Robert Jones, “We tightened our belts, we went back to the drawing board on the long-term strategic plan and got more focused.”
Eventually, says Andrew Ive at Big Idea Ventures, “It all shakes out and the less smart money decides to go chase the next opportunity. So we had foodtech, we had crypto, and now we have AI…”
Global demand for seafood is set to soar in the coming years, yet in the first half of 2024 funding was down 40% compared to the first half of 2023.
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