‘Future food’ is one of several areas outlined in a new document setting out agricultural policy objectives under the country’s 14th Five-Year Plan.
The San Francisco precision fermentation company will scale up its process for brewing animal-free egg proteins and other high-functioning ingredients.
The Berlin-based company will launch its liquid egg alternative in Germany and several other European countries early next year.
The Singaporean startup has created OnlyEg: a legumes-based ‘whole egg’ replacement that comprises a separate white and yolk.
The Netherlands startup can identify male chicken eggs before a fetus develops, allowing the egg industry to avoid the culling of 6.5 billion male chicks each year.
The Singapore-based startup will use the project development grant money to commercialize OnlyEg, its legume-based egg substitute which comprises a distinct white and yolk.
Israel’s Soos uses sound waves to transform male chicken embryos – which are typically culled once hatched – into commercially viable egg-laying females.
Technology is helping food companies connect consumers to their food but it’s also creating new opportunities to mislead them. Where do we draw the line between truth and questionable marketing?
A Wageningen spin-out, the company claims its non-GMO animal-free replacement is more cost-effective than traditional egg whites.
The startup’s robots roam around poultry houses floors to encourage more bird movement and to prevent hens from laying eggs outside designated nest boxes.
I’m drowning in new food! Can someone please restructure me out of this mess?