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.
The shift towards increased productivity and better societal benefits needs talent, expertise, and ambitious young minds from new areas.
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.”
Plus: more layoffs at Deere and new fundraising to bring AI into the hospitality biz.
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.
Mitigation receives about 90% of global public and private climate financing, which frequently sidelines efforts around adaptation.
Despite all the bad press around alt proteins, foodtech is an emerging asset class with big potential, says PeakBridge. ‘We can bring tech to bear and make returns.’
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?
Right now, a handful of microbial workhorses do the bulk of the work in biomanufacturing. But do we need to domesticate a new generation of hosts for the next generation of bioproducts?
Plus: Rize raises new capital to decarbonize rice, Uber scoops up Delivery Hero’s Taiwan business.
From setting investor expectations to communicating the realities of R&D, here’s what biomaterials startups should be considering.
The race is on to develop ‘designer’ fats for the next generation of food products. But will fats & oils produced by microbes in fermentation tanks ever be a scalable proposition?
Like many players in the space, The Vegetarian Butcher has been exploring clean label binders that can serve as alternatives to egg white and methylcellulose in meat alternatives.
Agrifoodtech investor PeakBridge has closed its Growth Fund II at $187m in partnership with Edmond de Rothschild Private Equity, bringing its total AUM (assets under management) to more than $250m.
This year saw Singapore-based agrifoodtech ecosystem builder GROW attract the highest-quality applicant pool in the accelerator’s history.
The partnership gives New Culture access to “some of the largest and most sophisticated fermentation facilities on the planet.”
Nestlé, Danone and others signed the Hope Farm Statement calling for the UK government to enact “a bold national food and farming strategy”
“Meat alternatives don’t taste good enough, and it’s the key reason consumers don’t repeat purchase,” claims cultivated fat co Hoxton Farms.
