What happens when one of America’s favorite retailers, one of the world’s most renowned research institutions, and a global design firm team up to explore the future of food?
The firm, which has 8 portfolio companies already under its belt, launched the fund at the New York Times Food for Tomorrow Conference this morning (Wednesday).
The plant-based alternative meat producer has so far raised $17m towards its Series E from one VC as funding for the sector grows.
Agtech VC veteran Finistere led a $3.4m investment round into food discovery app ShopWell alongside S2G Ventures and other VCs.
AgFunderNews recently had the opportunity to speak to Maarten Goosens, principal at Anterra Capital, about the firm’s food technology thesis,
AgFunderNews weekly roundup of fundings, M&A, and food and agriculture policy: what got most people talking this week was Impossible Foods’ whopping $108 million Series D round.
The San Francisco startup is providing fresh, healthy alternatives to the unhealthy snacks that currently dominate vending machines.
Ambronite, a Finnish food tech startup producing organic meal replacement drinks, or “drinkable supermeals”, is the latest alternative food technology company to attract high profile investor interest.
Brook Porter, partner of KPCB’s Green Growth Fund, discusses the growing number of big data tools for farmers and consumer psychology surrounding food technology.
AgFunderNews recently caught up with Seventure Partners to hear about its investment in mushroom-based flavor enhancement company MycoTechnology.
AgFunderNews recently had the opportunity to speak to Andy Ziolkowski, co-founder and managing partner of Cultivian Sandbox, about the firm’s interest in food technology.
MycoTechnology closed the first round of its Series A this week on $6.7m but is set to bring on another venture capital investor next week, Alan Hahn, CEO, told AgFunderNews.
Technology veteran John Hartnett talks to AgFunderNews about why he got involved in ag, his firm’s $100m agtech fund and establishing links between Silicon Valley and farmers in Salinas Valley.
The venture capital arm of UK food company Tate & Lyle has launched a £30 million ($37 million) fund. Here Simon Barnes, managing partner, describes the fund’s strategy and independence from the sugar manufacturer.
The week’s fundings in brief include acquisitions by Cargill in Mexico and aquaculture, Solyent’s legal pressure from environment watchdog and even more e-grocery fundings in India.
Clara Foods differs from plant protein-focused Hampton Creek by genetically modifying yeast to produce egg white liquid for cooking. The company attracted an impressive line-up of angel investors.
One in every 13 kids has a food allergy. That’s about two kids in every classroom in America. The national cost of dealing with these
Biological innovation is key to the economic & environmental sustainability of CEA