The category includes cell-cultured meat, plant-based analogs, fermented and fungi-based proteins, functional foods, and other novel ingredients.
The Berkeley, California-based startup uses genetically modified microflora to ferment sugar into proteins found in cow’s milk.
The Berlin-based startup has set itself the target of replacing 10% of Europe’s dairy products with animal-free versions produced using precision fermentation by 2030.
New Carnivore has made seven deals to date, co-investing with leading VCs such as Andreessen Horowitz, Breakthrough Energy Ventures, and DCVC.
“That’s something we will have to work on. When is the last time that a whole new category of food was created?” says co-founder and CEO Tyler Huggins.
After a limited release of its alt-protein sausage patties and ice cream, Nature’s Fynd is preparing for a full-scale commercial launch.
NTU students will learn the science behind cell-cultured, plant-based, and fermented proteins, as well as the market opportunities and regulatory issues they present.
It’s building a “first of its kind” protein factory in the Netherlands with the aim of producing 1 million tonnes of mycoprotein annually by 2032.
The Ginkgo Bioworks spinout will use the proceeds from the BlackRock and Ontario Teachers’-led Series B round for R&D, commercialization, and hiring.
Monde Nissin raised just over $1 billion in its Philippines IPO – and is earmarking much of it for expansion in the US.
The Viennese startup is verifying the quality of its biological products by working with large-scale distributors to earn farmers’ trust.
It will be the Philippines’ biggest-ever IPO – and it’s being driven by demand for alt-protein and instant noodles.
Zymoscope is applying its real-time, data-driven fermentation tech to the beer industry. Next stop: Alt-proteins
Purissima intends to fundamentally change the production and consumption of bioactive ingredients that can help us to live longer, healthier lives.
The Chicago startup promotes its fermented fungal protein as “a whole-food product of nature” in contrast to more heavily processed plant-based products.
The Dutch startup has created a fungi-based alternative protein called Fermotein which is pending regulatory approval in the EU and the US.
Microbes such as mycoprotein and microalgae can be used to produce biomass, improve plant-based products, and create paradigm-changing functional ingredients.
Phytolon has been working on a proprietary, fermentation-based technology to produce its own spectra of plant-based food colors.
Colorado-based Bond Pet Foods just secured bridge financing to take its total funding to date to $2 million.
Investment into Innovative Food – which includes cultured meat, plant-based and fermented proteins, and novel ingredients – has been bolstered by Covid-19.
