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.”
Like many startups, TurtleTree has made a strategic pivot, shifting from cell-cultured milk to producing high-value dairy bioactives via precision fermentation.
Biomass fermentation startup MycoSure has accelerated its innovation process via a collaboration with leading South African R&D organization the CSIR.
Singapore-based Fattastic Technologies uses encapsulation to make designer fats that mimic the texture, mouthfeel and flavor of animal fat.
UPP enables farmers to harvest broccoli mechanically without damaging the crop, and upcycle stalks and leaves to extract proteins and fibers.
While many alt meat startups are struggling to raise cash, plant-based seafood brand Konscious Foods has just raised a cool $26m.
What’s the most efficient production platform for growth factors, pricey proteins used to stimulate cell growth and differentiation in cultivated meat?
The bioeconomy will only take off if we can find a way to make the precision fermentation process more efficient, says Berkeley-based startup Pow.bio.
Plant cell culture startup STEM is making real coffee, without beans. But is this a scalable approach to producing a commodity product?
Bond Pet Food is carving a distinct path in the alt protein space by engineering yeast to produce animal proteins for pet food.
Tawi Fresh launched this year to connect smallholder farmers in Kenya more directly to markets, financing and fairer pricing.
If you’re farming edible insects for protein, scale is the name of the game, says Singapore-based startup Insectta. But if you’re mining bugs for higher-value functional ingredients, even a tiny startup can potentially compete on the global stage with the right technology.
If you’re in space for three days, says Phnam Bagley, food is fuel. If you’re on a three-year round trip to Mars, it’s mission critical, a matter of life and death.
Erika Summers explains mechanical side of vertical farming and why you can’t build a vertical farm just anywhere, despite what the hype says.
From ‘designer fats’ made by microbes to oleogels, the race is on to find replacements for animal fats in meat alternatives, say the founders of California-based startup Lypid.
While alt-protein investment has cooled, there’s still plenty of interest in replacing eggs, says Maija Itkonen of precision fermentation startup Onego Bio.
Armed with cash from a Kickstarter campaign and a fervent belief that edible insects were the next big thing for human and planetary health, Pat Crowley introduced many Americans to the concept of eating bugs back in 2012 via Chapul cricket bars.
Creating sustainable meat means developing more than just the same old chicken and beef analogues, says Vow’s CEO and cofounder.
Zane Adams, Co-CEO of FedUp Foods talked to AFN about extractive food production systems and why producers need to embrace regenrative supply chains
We catch up with Benedikt Bösel, managing director of a 3000-hectare farm near Berlin, Germanyv that’s adopting and developing regen ag systems
Smoke & mirrors, not worth the extra cost: 50 US farmers speak out on carbon markets