Vivici has been able to move unusually rapidly by leveraging its founders’ expertise in dairy proteins and industrial-scale biomanufacturing, says CEO Stephan van Sint Fiet.
How efficient are bugs at creating bags, and how scalable is Modern Synthesis’ patent-pending biomaterials technology?
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.
It also teased “a major CPG partner launch” with its whey from fermentation and said it would unveil “new molecules which will bring the impact of precision fermentation to more products and markets.”
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.
Liberation Labs has secured a $25m government-backed loan to support its first commercial-scale precision fermentation facility in the US.
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?
Precision fermentation might make commercial sense for high-value ingredients such as enzymes or lactoferrin. But what about low-value, high-volume ingredients such as casein proteins?
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.
Economies of scale will drive down the cost of precision fermentation. But advances in titer, productivity, and yield are equally important, says Synonym.
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.
Sponsored
Sponsored post: The innovator’s dilemma: why agbioscience innovation must focus on the farmer first