
Bio-input startup Pivot Bio blazes past $100m revenue mark, appoints a new CEO
US farmers now use the Pivot Bio microbe-based, nitrogen-fixing product in place of synthetic nitrogen on 5 million acres of corn.
US farmers now use the Pivot Bio microbe-based, nitrogen-fixing product in place of synthetic nitrogen on 5 million acres of corn.
Is there a market for ‘animal-free’ dairy? Is making it via precision fermentation commercially viable, and how do you talk to consumers about it?
Lissy Smit explains how the Aqua-Spark portfolio is addressing some of the greatest challenges right now for ocean and marine life.
Singapore-based Fattastic Technologies uses encapsulation to make designer fats that mimic the texture, mouthfeel and flavor of animal fat.
Novel farming systems present opportunities for India to bolster its food supply in the midst of climate change.
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.
EY’s Rob Dongoski dives into the macro factors impacting controlled environment agriculture — and what startups should do.
Omeat—which is scaling up a novel approach to cultivated meat production—is selling an affordable and ‘highly effective’ alternative to FBS.
Alt protein startup ENOUGH has raised $43.6 m in a series C round led by World Fund CPT Capital to expand its mycoprotein business.
UPP enables farmers to harvest broccoli mechanically without damaging the crop, and upcycle stalks and leaves to extract proteins and fibers.
Fermelanta—a Japanese startup engineering bacteria to produce alkaloids from morphine to berberine—wowed judges at last month’s Japan agrifoodtech meetup organized by AgFunder, JETRO Startup and SDG Impact Japan.
LanzaTech converts carbon emissions from industrial processes into high-value products via microbial fermentation, creating a more circular economy, says chief sustainability officer Freya Burton.
Mi Terro taps waste streams from potato peelings to brewers’ spent grains to create what it claims are cost-effective replacements for polyvinyl alcohol (PVA).
Despite seesawing dollar amounts over the last few years, India agrifoodtech investment is back on par with 2018 levels.
US retail sales of oat milk, which have been driving most of the growth in plant-based milk in recent years, have started to decline.
New Culture says it is on track to produce ‘animal-free’ mozzarella at cost parity with its conventional counterpart within three years.
The vertical farming company’s newly appointed chief commercial officer Rita Hudetz says one of her goals is to make Oishii a household name.
There is still no news regarding a buyer for the assets of plant protein co Merit Functional Foods, more than 5 months after it went into receivership.
While many alt meat startups are struggling to raise cash, plant-based seafood brand Konscious Foods has just raised a cool $26m.
Six months after the board’s ugly spat with its namesake founder became public, plant-based dairy co Miyoko’s Creamery has a new CEO. We caught up with Stuart Kronauge —who takes the helm next week—to discuss what’s next for the brand.
Smoke & mirrors, not worth the extra cost: 50 US farmers speak out on carbon markets