The tech combines two technologies: metamaterials—familiar materials with unique properties due to the way they are structured; and injection molding, which Prof. Yaakov Nahmias claims could enable mass production of plant-based steaks at a fraction of the cost of 3D printing.
While multiple startups engineer microbes to produce animal proteins via precision fermentation, PoLoPo and others in the ‘molecular farming’ space claim the unit economics of growing them in genetically engineered plants are more favorable.
Plus…John Kempf’s Advancing Eco Agriculture nabbed a USDA rural development award.
Rich’s will also explore using Phytolon’s colors in several of its products pending regulatory approvals, says Phytolon, which genetically engineers yeast to express pigments found in beets and prickly pears.
“Our new report provides proof that with the right technology there is a commercially viable path to market” for cultivated meat, claims SuperMeat CEO Ido Savir.
The Israeli startup is launching its plant-based whole cuts in the US retail market at independent retailers in Los Angeles and New York City and eyeing an e-commerce launch before the end of the year.
“We are the only ones we know of [developing biological products using predatory bacteria] in the field of agriculture,” says BioArmix CEO Dr. Tzvi Zvirin.
Israel-based agrifoodtech startups have closed just 17 funding rounds since the start of the conflict. Raising some $161 million since October 7, 2023, the total is a 72% drop on the same period the year before, and some 73% fewer deals.
Kinoko-Tech, an Israeli startup specializing in fungi-based fermentation, has struck a deal with Metaphor Foods, the innovation arm of Hela, to produce its minimally-processed fermented foods in APAC.
Multiple startups can now make casein proteins without cows. But do the unit economics add up? Israeli startup DairyX weighs in….
Potato protein is highly soluble and has gelling, foaming, emulsification, binding, texturizing and stabilizing properties. It is also non-allergenic, which makes it attractive to formulators if the availability is there and the price is right, says ReaGenics.
Blue Tree uses ultrafiltration coupled with adsorption to selectively remove disaccharides such as sucrose, lactose, and maltose from natural beverages such as juice, milk, and beer.
Incredo Sugar is structured in such a way that human taste receptors perceive it to be sweeter than a comparable amount of sugar in free unassociated form, enabling sugar reductions of 30-70%.
Israeli startup Ever After Foods has just secured a $10m capital injection to scale patented tech it claims can slash capex and opex costs in the nascent—but already beleaguered—cultivated meat industry.
The patented technology enables beneficial bacteria to penetrate the living tissue of fruits and vegetables and serve as endophytes: microbes that live inside plants.
Israeli startup Kokomodo has emerged from stealth armed with $750k from The Kitchen FoodTech Hub to produce cocoa via plant cell culture.
Israeli startup Brevel has opened a facility with the capacity to produce hundreds of tons of neutral-tasting, highly-functional algae protein it claims will ultimately be able to compete with pea and soy protein.
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.
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.’
