The US company’s plant-based products had already made it onto restaurant menus in Asia, but now Hong Kongers and Singaporeans can cook them at home too.
The Australian startup has attracted investment from some of Asia’s biggest names as it looks to cash in on the continent’s growing appetite for protein.
Microbes such as mycoprotein and microalgae can be used to produce biomass, improve plant-based products, and create paradigm-changing functional ingredients.
Despite ‘reduce, reuse, recycle’ drives, single use of petroleum-based plastic has grown 5x since 1980 – with a mere 5% recycled. Plastic pollution remains a problem in need of a solution.
Oakland-based TerViva and Farmer Mac want to help farmers with the cost of cultivating pongamia, which takes several years to become productive.
Phytolon has been working on a proprietary, fermentation-based technology to produce its own spectra of plant-based food colors.
The round was led by The Rise Fund – a unit of US private equity giant TPG Capital – and Swire Pacific, an arm of Hong Kong trading house Swire.
This post is part of a collaboration with the Donald Danforth Plant Science Center. The research institute is hosting its first AgTech NEXT conference—virtually—from September
Regenerative ag may be a hot topic, but it won’t scale without consumer demand, says Wholesome Meats and Soilworks co-founder Lew Moorman.
Brightseed will use the fresh funding to commercialize phytonutrients it has discovered using its AI-powered Forager technology.
Investment into Innovative Food – which includes cultured meat, plant-based and fermented proteins, and novel ingredients – has been bolstered by Covid-19.
Pat Brown’s strategy to replace animal protein by focusing on taste has forced the meat industry to be reactive; now it needs to get proactive.
It may be smaller than previous rounds; but with another big-name backer on board and demand rising, the plant-based protein maker still has plenty to be happy about.
The Korean chemical giant’s Singapore agribiz hub will “pioneer solutions for the world food supply chain through innovation, not just plain food trading,” its CEO tells AFN.
Mail order, frozen, plant-based chicken nuggets… Before we met Ben Pasternak, the founder of SIMULATE (formerly NUGGS), this would have sounded like the worst idea ever.
Is there a case to be made for distributed, hyper-local food processing models? SavorEat CEO Racheli Vizman thinks so.
It offers a white-label solution to food manufacturers who want to make their meat go further with healthier, more sustainable plant-based protein.
The proteins are derived from exotic fruits and are tinkered with using Joywell’s fermentation tech to transform them into products suitable for the food industry.
Oatly’s new celebrity backers are becoming seasoned agrifood investors, with the Swedish alt-milk maker just the latest bet they’ve made in the space.
The Singapore-based startup has developed an “essentially 100% mechanical” process to improve upon traditional jackfruit-based meat substitutes.
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Restoring the soil quickly is key to capturing returns in regenerative agriculture