Why FMO & Endeavor are partnering again to help African agrifoodtech startups ‘become investment ready’
Empowering African agrifoodtech startups in terms of funding and business strategy remains at the core of the new program.
Empowering African agrifoodtech startups in terms of funding and business strategy remains at the core of the new program.
Channeling his farm upbringing and biotechnology studies, Kyle Mohler founded Insignum to help farmers better detect stress signals in crops.
Entobel says it will demonstrate that “it’s possible to produce industrial volumes of insect protein at a competitive cost… and we expect this factory will be profitable early next year.”
With sales declining, gross margins in negative territory, and debts of $1.1bn, what’s next for Beyond Meat?
From more efficient wastewater treatment to higher yields in hydroponics, nanobubbles are gaining traction in food and ag, claims Moleaer.
One of a small, but high-profile group of startups attempting to decouple food production from agricultural land, Solar Foods uses carbon dioxide and hydrogen instead of sugars to feed its bacteria.
Can cultivated meat make the transition from a loss-making novelty served at a handful of high-end restaurants to a commercially viable alternative to animal agriculture?
Fund III will address “problems that transcend time and generation such as water scarcity, the food supply chain, sustainable manufacturing, mobility and energy, and under-represented healthcare.”
Global investment in AgFunder’s ‘Innovative Food’ category (which is dominated by alt proteins) fell by 39% in 2022. However, funding increased by 26% in the Asia-Pacific region. So what should we make of this dynamic?
The Middle East, Africa and South Asia have many ties between them that create a huge market opportunity for agrifoodtech.
Two years ago, investors were throwing money at alt protein startups. Today, the environment is way more challenging.
Water remains one of the most undervalued and underinvested resources in agrifood innovation despite its intrinsic role in the food system.
“This is probably the fundamental platform that can enable sustainability at scale in the commodities,” says FBN’s Charles Baron.
Precision fermentation might make commercial sense for high-value ingredients such as enzymes or lactoferrin. But what about low-value, high-volume ingredients such as casein proteins?
Motif FoodWorks CEO Dr. Mike Leonard has left the Boston-based foodtech firm, AgFunderNews has learned. His departure comes as the firm engages in a new round of layoffs.
36 alt seafood startups in 14 countries—spanning cultivated, plant-based, and fermentation-based segments—have joined forces to create a new trade association: Future Ocean Foods.
“We feel good about the relationship with Burger King,” says Impossible Foods CEO Peter McGuinness. “We feel good about our sales, the Impossible Whopper is important to us and it’s important to them, and we are working with them exploring other innovations.”
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.
Apps helping us find the perfect love match are ubiquitous. But there are precious few online tools to help biotech companies find the perfect contract research organization (CRO), says Cromatic.
While the beleaguered plant-based meat company achieved positive free cash flow in the third quarter, it does not expect to sustain it in the fourth quarter.