Economies of scale will drive down the cost of precision fermentation. But advances in titer, productivity, and yield are equally important, says Synonym.
Could the sustainability credentials—and the unit economics— of alt proteins be improved by tapping into ag industry side streams?
Barely a month goes by without a new startup producing ‘animal-free’ dairy proteins via genetically engineered microbes or plants. But what will distinguish the winners from the losers in this nascent space?
Fungi-fueled foodtech co MycoTechnology has launched a Fermentation as a Service (FaaS) platform to help startups secure fermentation capacity in a tight market and enable the Colorado-based firm to generate additional revenue by sweating its assets.
The race is on to replace tropical and animal fats with alternatives boasting superior functionality and a reduced environmental footprint. But will oil-producing microbes ever be a scalable solution?
Pow.bio, a Berkeley-based startup promising to change the economics of precision fermentation by enabling a continuous process, has raised a $9.5m series A round led by Re:Food and Thia Ventures.
Gas fermentation startup Solar Foods is gearing up to open a new plant to demonstrate its technology at larger scale.
Biotech startup Modern Synthesis and Danish fashion brand GANNI have teamed up to create GANNI’s signature ‘Bou Bag’ using a leather-alternative produced, in part, by bacteria.
Like many startups, TurtleTree has made a strategic pivot, shifting from cell-cultured milk to producing high-value dairy bioactives via precision fermentation.
Today there are multiple startups making dairy proteins without cows. But back in 2014, Ryan Pandya and Perumal Gandhi were in a field of one…
Fermelanta—a Japanese startup engineering bacteria to produce alkaloids from morphine to berberine—wowed judges at last month’s Japan agrifoodtech meetup organized by AgFunder, JETRO Startup and SDG Impact Japan.
New Culture says it is on track to produce ‘animal-free’ mozzarella at cost parity with its conventional counterpart within three years.
The first products featuring Brevel’s neutral-tasting algae protein are expected to hit the market in 2024.
Australian startup Nourish Ingredients uses precision fermentation to make fats with an ‘authentic animal taste, aroma and natural cooking reactions’ for the next generation of meat alternatives.
Perfect Day plans to sell its consumer brands so it can focus on its core business as a b2b supplier of whey protein via precision fermentation.
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.
Impossible Foods has added Ginkgo Bioworks as a defendant in its patent infringement lawsuit against foodtech rival Motif Foodworks over meaty-tasting heme proteins.
US dairy farmers have urged the FDA to crack down on ‘animal free dairy milk’ labels “before this situation spins out of control.”
An IT sales executive turned foodtech entrepreneur, MycoTechnology cofounder and CEO Alan Hahn got the call that dramatically his career trajectory just over a decade ago.
Thanks to advances in synthetic biology, we can now engineer microbes to produce everything from enzymes to dairy proteins in fermentation tanks. But when does it make commercial sense?
