Israeli startup Ever After Foods (formerly Plurinuva) has unveiled technology it claims can transform the unit economics of cultivated meat by reducing the capex required to build facilities and increasing the productivity of tissue production.
Two of the biggest hurdles facing plant-based meat, says Rebellyous Foods, are price and quality-at-scale, which the Seattle-based startup is tackling head on with technology it claims can dramatically increase yields and slash labor costs.
“You can’t change how meat eaters eat by making the same thing they already consume,” says cultivated meat startup Vow’s founder George Peppou.
The letter grants GRAS (generally recognized as safe) status to Upside’s cultivated chicken product, paving the way for a market launch in the US.
PeakBridge and others participated in the Series A round, which Vow says will enable it to bring its cultivated quail to Singapore soon.
Co-founder Aakash Shah discusses what his company is doing to give its shelf-stable plant-based meat product a truly global appeal.
“We don’t have 15 years to figure this problem out,” the Nowadays co-founder and CEO says of animal agriculture’s role in the climate crisis.
The longtime entrepreneur describes the realities of founding a cultivated meat company, and offers insights for other founders and CEOs in the space.
The San Francisco startup says it has found a way to bring down the cost of cultivated meat manufacturing with biotechnology and machine learning.
Alternative protein technologies like casein and whole-cut “meats” are the first investments from PeakBridge and Edmond de Rothschild Private Equity’s fund.
The US company’s forthcoming “mega Ranch” facility is expected to produce tens of millions of pounds of mushroom root meat analogues annually.
Innovative Food was 2021’s most active agrifoodtech investment category, driven by mega-deals for the likes of Impossible Foods and Perfect Day.
“That’s something we will have to work on. When is the last time that a whole new category of food was created?” says co-founder and CEO Tyler Huggins.
Vinh Hoan’s new Vinh Technology division will “access strategic opportunities in agritech, foodtech, and biotech” as well as alt-protein, it said.
The Chicago startup promotes its fermented fungal protein as “a whole-food product of nature” in contrast to more heavily processed plant-based products.
Investment into Innovative Food – which includes cultured meat, plant-based and fermented proteins, and novel ingredients – has been bolstered by Covid-19.
The Better Meat Co. offers food manufacturers a plant-based ingredient that can be blended with meat products for a hybrid offering.
