Chinova Bioworks, a Canadian startup producing natural preservatives and fining agents from upcycled mushroom stalks, is expanding its capacity four-fold this year to fuel international expansion and meet demand in fast-growing markets such as non-alcoholic beer.
Impossible Foods’ lawyers did not violate rules of professional conduct by hiring private investigators to pose as potential customers in order to obtain product information and samples from Motif FoodWorks as the companies clashed over IP, a court has ruled.
Used in everything from lipsticks to alt meat, tropical oils come with environmental costs. But can microbes give them a run for their money?
The Egg-Tech Prize—a global competition to find scalable technologies to sex chicks before they hatch—remains unclaimed because none of the applicants meet the criteria. It’s time to explore gene editing approaches, says eggXYt CEO Yehuda Elram.
The brainchild of alt protein entrepreneur and podcaster Adam Yee and Gainful founder Eric Wu, ‘Asian comfort food’ brand Sobo Foods is emerging from stealth.
Sweegen secures FEMA GRAS status for the sweet protein brazzein via precision fermentation; Conagen says the same tech can produce the vivid red pigment carminic acid (without crushing insects).
2022 was a grim year for agrifoodtech investment, with funding down 44% year-on-year globally, in part driven by an 81% drop in funding in China. So why did funding fall off a cliff and what can we expect in 2023 and beyond?
If you’re in space for three days, says Phnam Bagley, food is fuel. If you’re on a three-year round trip to Mars, it’s mission critical, a matter of life and death.
One of a new wave of startups seeking to unlock the potential of plant cell culture in the food and nutrition industry, Ayana Bio has launched its first ingredients: lemon balm and echinacea.
US regulators have warned startups in the emerging field of ‘molecular farming’ that expressing animal proteins such as casein in genetically engineered plants will require strict allergen management protocols.
Growing meat from animal cells instead of plundering the oceans and slaughtering billions of sentient creatures sounds like a no-brainer. But we have to aim for cost parity, says Fork & Good: “It’s a totally useless exercise to make these products at a price nobody can afford.”
Aqua Cultured Foods has raised $5.5 million in a seed round led by Stray Dog Capital to expand its fermentation-based production platform for high-protein whole cuts of fungi-based seafood.
In part two of our roundup from the Future Food-Tech summit in San Francisco, we highlight startups spanning everything from molecular farming to upcycled prebiotic fibers.
Swiss startup Impossible Materials has raised $3.8m in seed funding to help commercialize its first product, a cellulose-based alternative to titanium dioxide, a white pigment recently banned in the EU for use in foods.
While investor sentiment has soured on alternative proteins, last month’s Future Food Tech summit in San Francisco attracted a record number of foodtech startups showcasing everything from foodie chatbots to upcycled prebiotic fibers.
Reducing the absorption of sugars in processed foods could help lower the glycemic impact of our diet and deliver digestive health benefits, claims BioLumen
“It’s going to take fully-fledged tissue muscle tissue to convince die hard meat lovers [to eat cell-cultured meat],” says the founder of Myodenovo, a cultivated meat startup emerging from stealth with a mission to create thick, whole cuts, starting with a filet mignon steak.
While global foodtech investment declined in 2022, foodtech investment in Spain increased 9.3%, says the founder of Madrid-based foodtech accelerator Eatable Adventures.
“Right now, a lot of plant-based products are no better than animal products, and in some cases they are actually worse,” claims the CEO at Climax Foods, a data-driven startup reverse engineering animal foods and rebuilding them with plants.
Cultivated meat is edging closer to commercialization in the US as GOOD Meat becomes the second startup to secure a ‘no questions’ letter from the FDA affirming the safety of its process for growing chicken from cells, outside of the animal.
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