Chipotle loses a controversial executive, cultured leather comes to New York, TechAccel commits to innovation at UC Davis, and more in this week’s brief.
Cargill and other unspecified “food industry giants” joined the round, bringing the cultured meat company’s all time fundraising total to $22 million.
With its irresistible market size and a growing appetite for healthier food options, a fertile ground for global startups is forming for meat alternatives in China.
Today dairy is our most efficient form of animal protein delivery, but large efficiency improvement opportunities remain and dairy tech can help.
Miyoko Schinner is founder and CEO of Miyoko’s Kitchen, a plant-based food startup specializing in nut and coconut-based cheese and butter alternatives.
Israeli cultured meat startup SuperMeat has raised a $3 million seed round to continue to develop its cultured chicken product in the first of what will likely be several funding rounds in the area of cellular agriculture this year.
Plant-based protein startups using technology to create and mass produce their products have traditionally received support from a small but dedicated group of investors, which is increasingly being joined by major food and agriculture players as this trend solidifies.
Every year, grocery retailers and food media put out trend lists for the coming year, predicting what’s going to be big in food. A careful look at these lists can help us predict, not what technologies are going to get a vote of confidence from VCs and investors – but rather, which technologies are going to have the attention of consumers in the year ahead.
Algae in various forms can be integrated into a wide array of foods and beverages, ranging from veggie shakes and smoothies to meal replacements and the growth potential is limited only by the capacity to establish a robust, ever-expanding supply chain.
The wide distribution and adoption of cultured meat won’t affect all farming economies equally, but grass-based farming economies like New Zealand and Wales could be particularly impacted.
Agrifood tech founders and investors weigh in on how much it will cost, and how long it will take, to get cultured meat into stores.
Protein-rich foods are in particular demand, but with the meat industry responsible for more than 15% of greenhouse gas emissions, Innovative Food startups are finding alternative ways to give consumers what they want.
We caught up with Lisa Feria, CEO of Stray Dog, ahead of her speaking slot at Future Food-Tech conference in London next month where she’s discussing the industry-wide trends set to transform the consumer-goods landscape by 2030.
The company uses a blend of oats, lentils, sunflower seeds, coconut, sesame seeds and has created three flavors of yogurt with no added sugars, while eliminating the waste common in plant-based dairy alternatives such as soy milk.
After gaining “superfood” status, the market for algae could reach up to $44.7bn by 2023, according to a new report.
New Zealand in-field IoT provider CropLogic is set to go public on the Australian Stock Exchange while Japan’s Otsuka Pharmaceutical Co has acquired Canadian dairy-free, food company Daiya.
The cooperative hopes that the accelerator will encourage and nurture innovation in dairy products, particularly relevant in the face of growing competition from dairy alternatives.
We speak to Sam Kass about his transition from a chef to a policy advisor to a venture capital investor, Obama’s interest in the sector, and which technologies he thinks will be transformative to the food system, nutritionally and environmentally.
We caught up Brad Farmerie to find out how he’s incorporated tech and innovation into his farm-to-table philosophy and why he’s all-in with today’s hottest plant-based burger.
Three players in the very small, but growing, lab-grown meat club spoke together on a panel at the Reducetarian Summit in New York City earlier this month.
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