Reaching sustainability targets could be a big driver for M&A deals in the dairy sector, according to RaboResearch.
According to former COO Edward Smolyansky: “Under my sister Julie’s authority… there’s no clear strategic plan or vision for employees to rally behind, and many have expressed concerns.”
The legal dispute between the animal-free dairy pioneer and co-manufacturer Olon is turning increasingly ugly, with Olon arguing that Perfect Day is presenting “a false narrative” of their deteriorating relationship.
Under the deal, Leprino will have exclusive global rights to produce casein proteins made via Fooditive’s precision fermentation platform.
In court docs filed today, Perfect Day accuses manufacturing partner Olon of breach of contract, fraud, and misappropriation of trade secrets.
The partnership gives New Culture access to “some of the largest and most sophisticated fermentation facilities on the planet.”
“In 2016, I spoke to a lot of investors that said, ‘Why would anybody produce casein in plants when you can easily do it via precision fermentation?’ The same people are now coming back and saying, ‘Actually what you’re doing makes a lot of sense,'” says Alpine Bio founder Magi Richani.
According to Olon, it is owed $112m in unpaid manufacturing fees, unreimbursed CapEx, raw materials costs and other costs, plus an estimated $32m in damages resulting from Perfect Day’s alleged fraud.
The Israeli startup leverages AI technology from computational biology specialist Evogene it claims will dramatically speed up the R&D process.
If the marketing of whey from fermentation is too narrowly focused on the ‘animal-free’ aspect, it potentially limits the market, says Netherlands-based startup Vivici.
Making dairy without cows is cleaner, greener and kinder, says Bon Vivant. But is it commercially viable?
Cutting methane emissions on dairy farms can require significant upfront investment, but who will provide the capital? Danone VP Chris Adamo weighs in…
The Breyers launch comes hot on the heels of Nestlé’s ‘Better Whey’ product from Orgain, which features whey protein made by microbes in fermentation tanks instead of cows.
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.
When it comes to data management for dairy producers, there’s a massive untapped opportunity for innovation, says VC investor Innova.
The Israeli startup expects products containing its animal-free whey protein to launch in the US within the year.
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.”
The consortium led by Solar Foods will produce whey proteins from bacteria fed with atmospheric carbon and hydrogen instead of sugar, decoupling production from agricultural land.
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?
Like many startups, TurtleTree has made a strategic pivot, shifting from cell-cultured milk to producing high-value dairy bioactives via precision fermentation.
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