Areas of interest include sustainable packaging, fermentation, agriculture biologicals, crop disease resistance, soil health and regenerative agriculture.
Fungi-fueled foodtech co MycoTechnology has launched a Fermentation as a Service (FaaS) platform to help startups secure fermentation capacity in a tight market and enable the Colorado-based firm to generate additional revenue by sweating its assets.
The race is on to replace tropical and animal fats with alternatives boasting superior functionality and a reduced environmental footprint. But will oil-producing microbes ever be a scalable solution?
Ahead of the ftalks Food Summit in Spain, Givaudan exec Alexandre Bastos explains why he’s so optimistic about our food system.
Pow.bio, a Berkeley-based startup promising to change the economics of precision fermentation by enabling a continuous process, has raised a $9.5m series A round led by Re:Food and Thia Ventures.
Alt meat startup Meati Foods has embarked on its second round of layoffs in three months but says its confidence in its long-term prospects remains ‘unwavering.’
Apeel Sciences and EVERY make notable new hires and the FDA brings on an EPA vet for a new food safety-focused role.
Today there are multiple startups making dairy proteins without cows. But back in 2014, Ryan Pandya and Perumal Gandhi were in a field of one…
Perfect Day plans to sell its consumer brands so it can focus on its core business as a b2b supplier of whey protein via precision fermentation.
The bioeconomy will only take off if we can find a way to make the precision fermentation process more efficient, says Berkeley-based startup Pow.bio.
US dairy farmers have urged the FDA to crack down on ‘animal free dairy milk’ labels “before this situation spins out of control.”
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?
MyForest Foods—a New York-based startup making whole cuts of meat from mushroom mycelium—has raised $15 million in Series A-2 funding and hired Greg Shewchuk as its new CEO.
Used in everything from lipsticks to alt meat, tropical oils come with environmental costs. But can microbes give them a run for their money?
Between 2005-2012, venture capitalists poured millions into startups attempting to make fuel from microalgae, getting their fingers badly burned in the process. But could algae be gearing up for a second bloom?
ADM has entered a strategic development agreement with Air Protein, a startup seeking to decouple food production from agricultural land by using carbon dioxide and hydrogen, rather than sugar, to fuel its fermentation-based food production platform.
Farmless—a Dutch startup using carbon dioxide, rather than sugar, to fuel its fermentation-based food production platform—has raised €1.2 million ($1.3 million) in a pre-seed round.
Armed with $15m in seed funding from Fall line capital, the MIT E14 fund, and FootPrint Coalition, Israeli startup Chunk Foods is building a factory for its plant-based whole cuts of meat.
