One of a small, but high-profile group of startups attempting to decouple food production from agricultural land, Solar Foods uses carbon dioxide and hydrogen instead of sugars to feed its bacteria.
“We feel good about the relationship with Burger King,” says Impossible Foods CEO Peter McGuinness. “We feel good about our sales, the Impossible Whopper is important to us and it’s important to them, and we are working with them exploring other innovations.”
Apps helping us find the perfect love match are ubiquitous. But there are precious few online tools to help biotech companies find the perfect contract research organization (CRO), says Cromatic.
While the beleaguered plant-based meat company achieved positive free cash flow in the third quarter, it does not expect to sustain it in the fourth quarter.
If you’re mid-way through a pitch and investors still have no idea what your startup actually does, you’ve got a problem, say investors we quizzed this week…
Areas of interest include sustainable packaging, fermentation, agriculture biologicals, crop disease resistance, soil health and regenerative agriculture.
Triplebar’s system enables it to screen millions of mutations and optimize a yeast strain, for example, over many generations at record speed, effectively “running evolution at hyper-speed.”
While many coffee drinkers love the instant boost they get from caffeine, they don’t like the jitters that often come with it, says Rarebird founder Dr. Jeffrey Dietrich.
GROW Impact Accelerator startups CarbonFarm, FaunaTech and Exosomm are on mission to improve the health of animals, humans and the planet
The plant-based protein market has been experiencing “destocking and consumer demand softness,” says ADM.
Smashmallow—a snackable marshmallow brand created by KRAVE founder Jon Sebastiani—has been awarded $21m after a lengthy legal battle with an equipment manufacturer that failed to deliver on its promises.
The binder will be available in the US in 2024 as part of a multi-year agreement between Plantible and ICL.
Everyone agrees that the cost of cell culture media has got to come down dramatically if cultivated meat is going to gain market traction. But what’s the most efficient way to do it?
Barely a month goes by without a new startup producing ‘animal-free’ dairy proteins via genetically engineered microbes or plants. But what will distinguish the winners from the losers in this nascent space?
Moolec Science – a startup developing a molecular farming platform to produce plants that express animal proteins – has raised $30m from strategic investors via convertible notes.
Israel’s food ecosystem is focusing on business continuity as companies face staffing challenges following a massive military mobilization.
Heüra Foods has unveiled its first product—plant-based ‘York Ham-style’ deli slices—manufactured using patent-pending technology that it claims is cheaper and more effective than extrusion at texturizing plant proteins.
FoodTech IL, an international conference and exhibition held in Tel Aviv each fall to showcase innovation in Israel’s burgeoning foodtech scene, has been postponed in the wake of Hamas’ attacks.
While the world’s coffee giants know that by 2050, 50% less arable land may be suited to growing Arabica, most coffee drinkers are blissfully unaware that their cup of Morning Joe is under threat. So how is Atomo getting consumers excited about ‘beanless’ alternatives?
Bringing down the cost of growth factors used in cell culture media is critical for the future of cultivated meat, says Multus Bio. But optimizing the overall formulation is equally important.
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Restoring the soil quickly is key to capturing returns in regenerative agriculture