Cauldron awarded $2.8m to advance continuous fermentation tech, appoints CTO
August 13, 2024
“We’re talking about building smaller, smarter facilities with a lot less capital,” says cofounder and CEO Michele Stansfield.
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Tag: fermentation
Low capex approach enables Aqua Cultured Foods to make alt seafood at or below price parity, ‘even at pilot scale’
August 7, 2024
“We have very low capex, which allows us to to sell at parity, or even in some instances, to undercut traditional seafood,” says CEO Brittany Chibe.
Designer lipids startup Nourish Ingredients collaborates with dairy giant Fonterra on fats from fermentation
July 23, 2024
Nourish will work with Fonterra on Creamilux, a lipid produced by a genetically engineered microbe that “recreates the rich, creamy mouthfeel, taste and emulsification properties of dairy fat.”
Meati Foods hit with false advertising lawsuit over ‘mushroom root’ claims
July 23, 2024
The case mirrors a high-profile class action filed against Quorn Foods, which ultimately agreed to disclose that its fungi strain was a type of mold on product labels as part of a settlement.
World’s #1 Spanish omelet maker Grupo Palacios to formulate with The EVERY Co’s hen-less egg
June 17, 2024
Palacios’ Spanish omelets are sold in a ready-to-eat format in retail and foodservice locations in multiple countries.
The Better Meat Co slashes cost of mycoprotein production via continuous process
June 11, 2024
The startup has LOIs and offtake agreements from joint development agreement partners for 33 tons of dry mycoprotein per month (99 tons when hydrated), claims CEO Paul Shapiro.
Ultrafine bubbles could dramatically increase yields in precision fermentation, claims Hydrosome Labs
May 30, 2024
Ultrafine bubbles exhibit very different properties to bubbles perceptible to the human eye, from neutral buoyancy to a strong negative surface charge and a high surface area to volume ratio.
🎥Pow.bio CEO: Continuous fermentation can deliver ‘multi-fold increases in productivity’
May 29, 2024
Smarter, not bigger, bioreactors operating a continuous process will unlock the economic viability of precision fermentation for a broader range of bioproducts, claims Pow.bio.
Biomass fermentation space heats up as Enifer raises $39m to scale mycoprotein plant in Finland
May 23, 2024
While this is not the optimal time to raise capital, the fact that Enifer’s PEKILO strain has been grown at industrial scale before has de-risked the enterprise for investors, says its CEO.
SynBioBeta 2024: From novel hosts to ‘tricking’ cells to be more productive… addressing the ‘scale-cost paradox’ in biomanufacturing
May 20, 2024
What will it take to make the economics of precision fermentation stack up for a wider range of bioproducts such that they can compete with low-margin, high volume products derived from petrochemicals or industrialized animal agriculture?
🎥 Wild Microbes CEO: ‘Today the bioeconomy runs on a handful of microorganisms; in future it will run on hundreds’
May 17, 2024
Right now, a handful of microbial workhorses do the bulk of the work in biomanufacturing. But do we need to domesticate a new generation of hosts for the next generation of bioproducts?
🎥Fats from fermentation: Chewing the designer fat with Nourish Ingredients
May 16, 2024
The race is on to develop ‘designer’ fats for the next generation of food products. But will fats & oils produced by microbes in fermentation tanks ever be a scalable proposition?
Unilever brand The Vegetarian Butcher partners with ‘animal-free’ egg protein pioneer The EVERY Co
May 15, 2024
Like many players in the space, The Vegetarian Butcher has been exploring clean label binders that can serve as alternatives to egg white and methylcellulose in meat alternatives.
New Culture strikes strategic partnership with CJ CheilJedang to ‘unlock commodity pricing’ for dairy via precision fermentation
May 14, 2024
The partnership gives New Culture access to “some of the largest and most sophisticated fermentation facilities on the planet.”
Meet the founders: Nosh.bio’s Tim Fronzek and Felipe Lino… ‘We’re the only ones making a meat analog from a single ingredient’
April 26, 2024
“It’s difficult to find another company in the food space that has developed so fast in only two years,” says Nosh.bio cofounder Tim Fronzek.
How biotech startup Seadling is turning seaweed into a high-impact crop for smallholder farmers
April 9, 2024
Proprietary tech and proprietary strains of seaweed provide a model that’s scalable anywhere in the world, says Seadling founder Simon Davis.
🎥Vivici CEO on whey from fermentation: “If we narrow the message only to ‘animal-free,’ we’re pigeonholing ourselves”
March 26, 2024
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.
Exclusive: Triplebar Bio teams up with FrieslandCampina Ingredients to make lactoferrin via precision fermentation
March 19, 2024
By producing it in fermentation tanks using microbial strains optimized by Triplebar Bio, FrieslandCampina Ingredients hopes to to unlock new markets for lactoferrin.
Cauldron raises $6.25m series A to scale continuous fermentation tech
March 18, 2024
Cauldron believes a continuous fermentation process will be key to unlocking the commercial viability of microbial fermentation for a host of ingredients that have historically been sourced from animals or petrochemicals.
Meet the founder: Bon Vivant’s Stéphane Mac Millan… ‘In the next 10 years, animal-free dairy proteins will be cheaper [than milk proteins from cows]’
March 15, 2024
Making dairy without cows is cleaner, greener and kinder, says Bon Vivant. But is it commercially viable?
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