Meet the founder: AgZen’s Vishnu Jayaprakash on spraying, praying, and sticky droplets…
Even when they are spraying on target, most farmers have no idea how much spray is staying on the plant and actually making a difference, says AgZen.
Even when they are spraying on target, most farmers have no idea how much spray is staying on the plant and actually making a difference, says AgZen.
“It’s difficult to find another company in the food space that has developed so fast in only two years,” says Nosh.bio cofounder Tim Fronzek.
Robots are cool but there’s a time and a place, says Hyphen cofounder Stephen Klein. “Turns out you don’t actually need a 30-kg robotic arm to move a coffee cup.”
We caught up with FYTO to talk duckweed and manure management: “Manure is a great input because we’re growing probably the fastest nitrogen consumer on the planet.”
Making dairy without cows is cleaner, greener and kinder, says Bon Vivant. But is it commercially viable?
Fresh off a fundraise, Denmark-based NitroVolt CEO and cofounder discusses the path from PhD student to CEO of a climate tech startup.
“In the first six years, we had more failures than successes,” says insect ag pioneer Kees Aarts.
Can money really grow on trees? Undoubtedly, says Ethan Steinberg at agroforestry startup Propagate. But it doesn’t happen overnight, so farmers looking to plant trees among their crops need support, and upfront capital.
Coastal shrimp farming comes with a laundry list of problems. So how do you design an alternate system that can eliminate externalities that threaten coastal systems (extreme weather, disease) and still make a margin?
Personalized nutrition co Bioniq has three core customers, says Vadim Fedotov: “Females aged 35+ interested in prevention. Fitness enthusiasts who love their Apple watches and gadgets. And consumers aged 50+, where it becomes more of a longevity support system.”
Channeling his farm upbringing and biotechnology studies, Kyle Mohler founded Insignum to help farmers better detect stress signals in crops.
The Deep Science Ventures PhD program aims to redefine what a scientist is while balancing academic rigor with commercial opportunity.
While many coffee drinkers love the instant boost they get from caffeine, they don’t like the jitters that often come with it, says Rarebird founder Dr. Jeffrey Dietrich.
Everyone agrees that the cost of cell culture media has got to come down dramatically if cultivated meat is going to gain market traction. But what’s the most efficient way to do it?
When you’re on a tight budget, your execution must be “flawless,” says Juicy Marbles CEO Tilen Travnik. “If something is not as tight as it should be, it keeps me up at night because it immediately translates into cash flow.”
Counterintuitively, perhaps, for a technology that’s been around for decades, the extrusion process for transforming plant proteins into meat analogs remains something of a mystery, says Noa Weiss.
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.