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.
The Kawa Project upcycles coffee grounds to replace alkalized cocoa, while fellow 2023 GROW cohort member NTP Technologies enables on-farm, salt-free organic nitrogen fertilizer production.
From low pressure hydroponics to customized enzymes, 30 agrifoodtech startups will showcase their wares at the Asia-Pacific Agri-Food Innovation Summit in Singapore, Oct 31-Nov 2.
What’s new in food supplements for cognitive health? How can AI be deployed in the product development process? And how are health and wellness trends in human foods impacting the petfood industry?
In the second segment of a three-part deep dive into AI in food, Peakbridge explores how artificial intelligence could transform the food supply chain.
What is Eat Just? A foodtech pioneer attempting to disrupt not one, but two huge addressable markets, or a “house of cards built on one individual’s ability to separate people from their money?”
Gas fermentation startup Solar Foods is gearing up to open a new plant to demonstrate its technology at larger scale.
Foodtech VC funding declined for the sixth consecutive quarter in Q2, 2023, dropping 13.9% vs Q1 and by more than 70% year-over-year, according to PitchBook data.
Entrepreneurship is a “bit like manic depression, without the pills,” say the founders of Israel’s Fresh Start incubator. “You go up and you go down, so you have to have a certain ability to move on through the challenges and frustrations.”
UPSIDE Foods aims to break ground on a commercial-scale cultivated meat facility in Glenview, Illinois, later this year that will become operational in 2025.
Two or three years ago, investors were throwing bucketloads of cash at foodtech companies, particularly those in alt proteins. Not any more. So what’s changed?
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.’
Artificial intelligence is transforming everything from drug discovery to customer service. But what does it mean for the food industry? Peakbridge takes a deep dive…
Like many startups, TurtleTree has made a strategic pivot, shifting from cell-cultured milk to producing high-value dairy bioactives via precision fermentation.
Foodtech incubator and investor The Kitchen Hub is raising a $70m fund and launching The Kitchen Labs, an innovation center for startups.
French fermentation giant Lesaffre has acquired a 10% stake in Yeap, an Israeli startup developing proteins from upcycled yeast.
Biomass fermentation startup MycoSure has accelerated its innovation process via a collaboration with leading South African R&D organization the CSIR.
