Agrovision has teamed up with RipeLocker to deploy its low-atmosphere vacuum chambers to extend the life of berries across its supply chain.
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.
Santa Barbara based startup Spero Renewables is seeking to disrupt the vanilla flavors market with tech it claims can create more cost-competitive natural vanillin.
Prolific Machines has developed a novel way to control cells used in biomanufacturing by deploying light instead of pricey growth factors and other signaling molecules.
Cocoa prices are now 4-5x higher than they were when Voyage Foods started out in 2021, which makes the case for alternatives increasingly compelling, says Adam Maxwell.
AgFunder’s head of engineering Robin Ranjit Singh Chauhan quizzed founders from three portfolio companies at this year’s AGM to explore how they are harnessing artificial intelligence.
Bountica takes a novel approach to food preservation with proteins deployed by the immune system to fight off pathogens.
While there is a well-publicized lack of biomanufacturing capacity in the US, says Mark Warner, “What matters is whether the capacity is fit for purpose.”
The race is on to find cheaper and more sustainable feedstocks to fuel the bioeconomy, says Hyfe cofounder and CEO Michelle Ruiz.
Despite all the bad press around alt proteins, foodtech is an emerging asset class with big potential, says PeakBridge. ‘We can bring tech to bear and make returns.’
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?
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?
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.
Agrifoodtech investor PeakBridge has closed its Growth Fund II at $187m in partnership with Edmond de Rothschild Private Equity, bringing its total AUM (assets under management) to more than $250m.
The partnership gives New Culture access to “some of the largest and most sophisticated fermentation facilities on the planet.”
“Meat alternatives don’t taste good enough, and it’s the key reason consumers don’t repeat purchase,” claims cultivated fat co Hoxton Farms.
A metabolite of caffeine, paraxanthine (Px) delivers what most people want from coffee, without the jitters, sleeplessness, and anxiety, claims Rarebird.
Green Plains will be able to produce dextrose with significantly lower capital and carbon intensity vs the standard wet milling process, claims the ethanol producer.
The latest in the ugly legal dispute between bioreactor supplier ABEC and foodtech co Eat Just and its GOOD Meat cultivated meat subsidiary…
“What we’re doing is taking out the sugar and replacing it with ketones, which are a better source of energy,” says cofounder Karishma Thawani.
