New Culture says it is on track to produce ‘animal-free’ mozzarella at cost parity with its conventional counterpart within three years.
Biomanufacturing has big potential to support the industrialization and economic prosperity goals of African nations. says Saron Berhane.
An IT sales executive turned foodtech entrepreneur, MycoTechnology cofounder and CEO Alan Hahn got the call that dramatically his career trajectory just over a decade ago.
Hyfé, a Chicago-based startup transforming food processing wastewater into feedstocks for biomanufacturing and clean water, has raised a $9 million seed round led by Synthesis Capital.
Thanks to advances in synthetic biology, we can now engineer microbes to produce everything from enzymes to dairy proteins in fermentation tanks. But when does it make commercial sense?
2022 was a grim year for agrifoodtech investment, with funding down 44% year-on-year globally, in part driven by an 81% drop in funding in China. So why did funding fall off a cliff and what can we expect in 2023 and beyond?
The sustainability credentials of microbial fermentation—used to make everything from lactic acid to ‘animal-free’ whey protein—would be greatly enhanced were the technology less dependent on food crops to produce its primary feedstock: sugar. But how viable are the alternatives?
Through a novel patent-pending process, ARC Ento Tech is turning waste into animal feeds, fertilizers and a reductant that could replace coking coal.
Australian startup Cauldron has raised AUS $10.5m to scale a platform enabling firms to produce high-value ingredients via precision fermentation more efficiently via a continuous process.
Cocoon Bioscience will grow its high-value proteins business, which includes developing recombinant growth factors for cultivated meat.
Sugar-eating microbes dominate industrial fermentation today. But algae will be the “predominant biomanufacturing platform of tomorrow,” predicts Australian startup Provectus Algae, which is unlocking the potential of photosynthetic algae to make high-value ingredients.
Shiru has identified plant proteins that can be combined with unsaturated oils to create a solid fat that can replace highly saturated animal or tropical fats such as palm and coconut oil.
As news about Silicon Valley Bank rippled through the exhibition halls at Expo West on Friday, AFN walked the show floor to catch up with key players in foodtech, from Climax Foods, showcasing the next generation of plant-based cheese, to Eat Just, which is taking “critical steps towards profitability.”
Thanks to advances in synthetic biology, startups are now programming microbes to express everything from egg albumin without chickens to whey protein without cows. But when animal products are no longer made by animals, what do we call them?
Future Fields has raised US $11.2 million to scale up fruit flies as production vehicles for high value ingredients including growth factors for cultivated meat production and human recombinant proteins for medical research and biopharmaceuticals.
Biomaterials startup Loliware has already scaled its alt-plastic straw made from seaweed and will introduce other products in the near future.
Nine foodtech startups—from animal-free dairy companies to firms making meaty flavors for meat alternatives—have joined forces to create a new trade association: the Precision Fermentation Alliance.
Michroma will use the funds to commercialize its line of natural, fungi-derived food colorants before moving on to flavors, fragrances and more.
Synonym connects precision fermentation startups with production infrastructure to help them unlock the promise of synthetic biology.
The partnership to co-produce automotive designs using mycelium-based products is MycoWorks’ first partnership outside the fashion world.
Smoke & mirrors, not worth the extra cost: 50 US farmers speak out on carbon markets