‘Feed the gut, protect the liver, support the brain…’ AFN caught up with sugar’s arch nemesis Dr. Robert Lustig to learn more about his three-pronged strategy to re-engineer ultra-processed foods to improve their ‘metabolic matrix’
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.
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.
2023 will be a pivotal year for cultivated meat, as a handful of well-capitalized startups hit the market and early-stage players wait with bated breath to see if consumers are sufficiently enthused to motivate anxious investors to keep funding the nascent space, said investors at the Future Food Tech conference.
Clean Crop Technologies tackles food waste with cold plasma tech, says CEO Dan White: “We target applications where we can achieve the same or similar decontamination as thermal pasteurization without harming quality.”
[Disclosure: AFN’s parent company, AgFunder, is an investor in The Supplant Company. Scroll down to watch our video interview with founder and CEO Dr. Tom Simmons
