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.
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.”
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…
Plus, new funds for climate tech and Africa smallholders, and an indoor farming startup goes public.
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.
Is there a market for ‘animal-free’ dairy? Is making it via precision fermentation commercially viable, and how do you talk to consumers about it?
Dutch cultivated meat startup Meatable has raised $35m in a series B round led by Agronomics, taking its total funding to $95m as it gears up to launch in Singapore next year.
Aleph Farms has applied to Swiss regulators for approval to sell cultivated beef in its first European market: Switzerland.
The first products featuring Brevel’s neutral-tasting algae protein are expected to hit the market in 2024.
FLORA will invest in early-stage agrifood startups via the launch of its $80 million fund backed by Israel’s Kibbutzim community.
Israeli startup ReaGenics is developing plant cell culture techniques to grow everything from saffron to cannabinoids, peyote, resveratrol, and anthocyanins from purple maize.
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.
Stay up to date with the latest people moves for the agrifood industry.
Israeli startup Sensifi is emerging from stealth with a technology it claims could disrupt the food testing market by enabling rapid, on-premise detection of pathogens such as E. Coli and salmonella via an ‘artificial nose.’
DouxMatok, the Israeli firm behind patented technology that makes sugar taste sweeter, has rebranded as Incredo and raised $30 million in a series C round to expand its sugar reduction platform.
Plant cell culture has been around for decades. So what’s prompted the recent flurry of activity in the food and nutraceuticals space?
Armed with $15m in seed funding from Fall line capital, the MIT E14 fund, and FootPrint Coalition, Israeli startup Chunk Foods is building a factory for its plant-based whole cuts of meat.
Danone’s corporate venture arm Danone Manifesto Ventures has taken a minority stake in Imagindairy, an Israeli startup making ‘animal-free’ dairy proteins via precision fermentation (using microbes instead of cows).
Unlike almonds, which rely on honeybees for pollination, a dwindling and increasingly expensive resource, pistachio crops are pollinated by wind, which is both abundant and free-of-charge. So why are some growers turning to artificial pollination?
Smoke & mirrors, not worth the extra cost: 50 US farmers speak out on carbon markets