The Week in AgriFoodTech: AgroSpheres nets $25m, ex-Motif CEO joins MycoTechnology, Kitchen United shuts ghost kitchens
As COP28 kicks off, other agrifoodtech news includes fundraises for aquatech startups and new stats about agriculture emissions.
As COP28 kicks off, other agrifoodtech news includes fundraises for aquatech startups and new stats about agriculture emissions.
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?
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.
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.
Triplebar’s system enables it to screen millions of mutations and optimize a yeast strain, for example, over many generations at record speed, effectively “running evolution at hyper-speed.”
Could the sustainability credentials—and the unit economics— of alt proteins be improved by tapping into ag industry side streams?
The binder will be available in the US in 2024 as part of a multi-year agreement between Plantible and ICL.
Barely a month goes by without a new startup producing ‘animal-free’ dairy proteins via genetically engineered microbes or plants. But what will distinguish the winners from the losers in this nascent space?
Moolec Science – a startup developing a molecular farming platform to produce plants that express animal proteins – has raised $30m from strategic investors via convertible notes.
The race is on to replace tropical and animal fats with alternatives boasting superior functionality and a reduced environmental footprint. But will oil-producing microbes ever be a scalable solution?
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.
Ahead of the ftalks Food Summit in Spain, Givaudan exec Alexandre Bastos explains why he’s so optimistic about our food system.
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.
Spoiler alert: Hangover ‘cures’ don’t work, says Dr. Zack Abbott. If you overindulged last night, Gatorade won’t stop you feeling like death this morning. But a shot of ZBiotics just might…
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.
It’s been quite a journey for David Friedberg since this game-changing deal and he’s now better known for being a “bestie” on the All-In Podcast. But how did it come about? How did they reach that elusive valuation, and what’s next for agrifoodtech?
What’s new in food supplements for cognitive health? How can AI be deployed in the product development process? And how are health and wellness trends in human foods impacting the petfood industry?
Counterintuitively, perhaps, for a technology that’s been around for decades, the extrusion process for transforming plant proteins into meat analogs remains something of a mystery, says Noa Weiss.
Entrepreneurship is a “bit like manic depression, without the pills,” say the founders of Israel’s Fresh Start incubator. “You go up and you go down, so you have to have a certain ability to move on through the challenges and frustrations.”
Two or three years ago, investors were throwing bucketloads of cash at foodtech companies, particularly those in alt proteins. Not any more. So what’s changed?