More meat, more quickly: ProFuse Technology unveils non-GM cell lines for cultivated meat
The ‘PROFUSE-B8’ bovine myoblasts—muscle progenitor cells—are spontaneously immortalized without the use of genetic engineering.
The ‘PROFUSE-B8’ bovine myoblasts—muscle progenitor cells—are spontaneously immortalized without the use of genetic engineering.
We’re kidding ourselves if we think we can make the unit economics add up for cultivated meat without deploying ‘much much larger’ bioreactors, says Ark Biotech.
Who will fund cultivated meat facilities if VC funds are no longer willing to stump up cash for capex projects?
Mush Foods is launching its 50CUT mycelium blends in the US market following a successful launch of its b2b ‘meat-plus’ concept in Israel.
Here are some of highlights (and a few low lights😉) from 2023, plus some areas to watch in 2024, from designer probiotics to livestock methane reduction.
The UMAMI/Cell AgriTech facility in Malaysia—the first phase of which is set to come online in Q1, 2025—has a projected annual output of 3,000+ tons (6 million pounds) of cultivated meat/seafood.
Meatiply’s focus on the production of complex value-added compounds using animal cells will allow it to create cultivated meat products with added health benefits, claims the startup.
Investors were pushing cultivated meat startups “to grow as quick and as big as possible while the technologies were not yet mature enough,” says Aleph Farms CEO Didier Toubia.
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?
With Beyond Meat mulling a restructure of its operations in China due to lackluster demand, we caught up with investor Tao Zhang to get his take on the alt protein market opportunity in China.
The plant-based protein market has been experiencing “destocking and consumer demand softness,” says ADM.
The binder will be available in the US in 2024 as part of a multi-year agreement between Plantible and ICL.
Everyone agrees that the cost of cell culture media has got to come down dramatically if cultivated meat is going to gain market traction. But what’s the most efficient way to do it?
Heüra Foods has unveiled its first product—plant-based ‘York Ham-style’ deli slices—manufactured using patent-pending technology that it claims is cheaper and more effective than extrusion at texturizing plant proteins.
Bringing down the cost of growth factors used in cell culture media is critical for the future of cultivated meat, says Multus Bio. But optimizing the overall formulation is equally important.
This week, agrifoodtech investors placed bets on autonomous harvesting tech, plant-based whole cuts, an AI supply chain analyst, and a platform connecting spray drone supplies with demand.
London-based startup Hoxton Farms has opened a pilot facility to make cultivated fat, the ‘magic ingredient that makes meat smell, brown, sizzle, and taste incredible…’
UPSIDE Foods aims to break ground on a commercial-scale cultivated meat facility in Glenview, Illinois, later this year that will become operational in 2025.
Alt meat startup Meati Foods has embarked on its second round of layoffs in three months but says its confidence in its long-term prospects remains ‘unwavering.’
Omeat—which is scaling up a novel approach to cultivated meat production—is selling an affordable and ‘highly effective’ alternative to FBS.
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International Fresh Produce Association launches year 3 of its produce accelerator