Elmhurst 1925—best known for its clean label plant-based milks and creamers—is moving into the meat alternatives space with a single-ingredient chicken alternative.
The family feud over who should lead Illinois-based kefir maker Lifeway Foods and how it should be run has heated up again, as key shareholders of the publicly listed business have again called on the CEO and other top executives to resign.
Meanwhile, Voyage Foods enters the bean-less coffee space and alt-protein startup Mycorena files for bankruptcy.
The firm—which makes a yellow, protein-packed ingredient called Solein by feeding microbes elements from the air—is planning to go public via a technical listing on the Helsinki Stock Exchange.
The new funding is from the European Innovation Council (EIC) Accelerator program and additional series A investors.
“A lot of our clients come to us and say they’ve tried using off the shelf AI and in many cases, don’t feel it’s very powerful or helpful,” says Steve Gundrum. “And then they see what we’re able to do with our customized models and it completely changes their perspective.”
Under the deal, Leprino will have exclusive global rights to produce casein proteins made via Fooditive’s precision fermentation platform.
After experiments with Amy’s Kitchen, Chef Bombay, and Sunbasket, Chef Robotics’ technology is being rolled out across North America.
Plus… Nestlé enters ‘blended meat’ space, Ahimsa acquires Good Catch alt-seafood production facility from Gathered Foods, and study probes ‘unexplored’ subsoil.
Bonumose has patented a low-cost production method it claims could catapult rare sugar tagatose from a niche to a mainstream sweetener.
The approval letter is the first to cover a meat-replacing mycoprotein strain outside of the Fusarium genus and the first to include an USDA evaluation of mycoprotein as a meat enhancer.
Incredo Sugar is structured in such a way that human taste receptors perceive it to be sweeter than a comparable amount of sugar in free unassociated form, enabling sugar reductions of 30-70%.
The firm—which will use co-packers to manufacture its products with a view to launching in the fourth quarter of 2024—will have an initial focus on plant-based shrimp.
Producing high-value proteins from genetically engineered black soldier flies is cheaper and more scalable than expressing them in engineered microbes via precision fermentation, claims Chilean startup ByBug.
Plus: Tyson’s backpedaling on its beef pledge and another biomaterials startup makes a splash.
“We need to be very careful about what we invest in unless we want to carry it,” says AgFunder about just released H1 2024 data.
Afterlife Ag collects food waste from restaurants to grow gourmet mushrooms it then sells back to restaurateurs, creating a circular solution.
There are multiple ways to extend the shelf-life of fresh produce moving in bulk through the supply chain, but precious few options once it arrives at the back door of a restaurant, claims Prism.
“But one thing I will say,” says Dr. David Kaplan, “I don’t think stir tank reactors that have been used in pharma are going to work here. They’re just too expensive.”
UPSIDE Foods has engaged in a fresh round of layoffs in a bid to extend its runway as it expands its facility in Emeryville, California.
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