Strong partnerships ‘at the core’ of Africa’s agrifoodtech transformation, say AAII forum panelists
AAII participants said collaboration can positively impact everything from policy to infrastructure gaps to supply chain issues.
AAII participants said collaboration can positively impact everything from policy to infrastructure gaps to supply chain issues.
The Middle East, Africa and South Asia have many ties between them that create a huge market opportunity for agrifoodtech.
Red seaweed (Asparagopsis) is widely recognized as one of the most effective tools for reducing methane production in ruminant animals. The challenge is growing it at scale.
Instead of using black soldier flies for feed and fertilizer, Singapore-based Insectta hopes to expand their applications to everything from personal wellness and pharmaceuticals to organic electronics.
The annual Farm Robotics Challenge sets university students to work on solving real-world agricultural issues with robotics-based solutions.
“When it comes to soil carbon, there are more questions than answers in terms of whether it’s investable.” and other quotes from the sidelines of the World Agri-Tech and Future Food-Tech conferences in London last week.
Panelists at World Agri-Tech in London discuss the need to put the farmer at the center of agtech development and discussion.
We caught up with senior professor of entrepreneurship at Europe’s leading business school ahead of the Future Food & Ag leadership program at INSEAD to discuss the key attributes of a food and agriculture leader.
Combining their expertise in agriculture supply chains and capital markets, husband and wife team Aline and Fabricio Pezente faced some challenges raising funding in the early days.
Success in biologicals is about so much more than the actual products, said a panel of investors at the recent Salinas Biologicals Summit
The agrifoodtech industry has descended into a high school movie-style food fight. It’s not only off-putting but is emerging as a dangerous cancel culture for farming and food production practices rather than people.
Peter R. Mueller talks food security, efficacy and a host of other reasons we need both biological and chemical crop protection.
Biologicals and chemical inputs must work together along the journey towards agriculture that’s healthier for people and planet.
Thanks to advances in synthetic biology, we can now engineer microbes to produce everything from enzymes to dairy proteins in fermentation tanks. But when does it make commercial sense?
Innovators in New Zealand look to improve food production while weaving indigenous perspectives and sustainability throughout every step.
Launched in September 2021 with $30 million in funding, microbiome startup Verb Biotics engineers ‘precision biotics’ for foods and supplements with ‘measurable effects that consumers can feel.’
Microbes have been the workhorses of recombinant protein production for years. But could the humble fruit fly give them a run for their money? asks Canadian startup Future Fields.
Five or six years ago the press coverage around cultivated meat was almost universally positive. Today, we’re seeing headlines about cancerous cells, ‘vaporware,’ and business failures. So where does the industry go from here?
Some commentators argue that cultivated meat is a food tech fantasy. So are they right? It all depends on your approach, says Joshua March, cofounder and CEO at San Leandro-based startup SciFi Foods.
Dutch startup Meatable has slashed production times for cultivated pork from three weeks to eight days in the past year by dramatically speeding up the process by which its stem cells differentiate into fat and muscle, transforming its unit economics.
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International Fresh Produce Association launches year 3 of its produce accelerator