Changes in precision fermentation will “make a lot of current technology obsolete,” says Bill Liao, general partner at global VC fund SOSV.
Which agrifoodtech segments are ripe for investment in Latin America? Louisa Burwood-Taylor catches up with Roberto Vitón at The Yield Lab Latam.
Louisa Burwood-Taylor heads to São Paulo, Brazil, to explore the latest developments in foodtech and agtech.
Plant cell culture startup STEM is making real coffee, without beans. But is this a scalable approach to producing a commodity product?
An Israeli startup has emerged from stealth with patent-pending technology it claims could slash production costs for allulose, a sweetener many formulators regard as the best all-round sugar replacer, but which currently comes with a hefty price tag.
California-based startup Voodoo Scientific emerges from stealth with an enzymatic key it claims can create smoother distilled spirits.
Omnivore has announced the first close of its third fund, with $150m to pump into India startups aiming to make farming more profitable, resilient, and sustainable.
Biomanufacturing has big potential to support the industrialization and economic prosperity goals of African nations. says Saron Berhane.
This week, Omeat emerged from stealth with an ‘elegant’ solution to scaling cultivated meat; UPSIDE Foods and GOOD Meat finally got the green light to sell cultivated chicken in the US, and drone startup Guardian Agriculture raised $20m.
Cultivated meat startup Omeat has emerged from stealth armed with $40m to fund a novel approach to making meat from animal cells.
UPSIDE Foods and GOOD Meat will be the first to launch cultivated meat in the US after clearing the final hurdles required by regulators.
BetterBrand—a Los Angeles-based startup making high-protein, ultra-low-carb bagels—has raised a $6 million series A round led by VERSO Capital.
UK-based Higher Steaks has rebranded as Uncommon and raised $30m in a series A round to scale production of cultivated pork using technology it claims gives it a competitive edge by speeding up the cell differentiation process.
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?
