Replacing legacy steam-sterilized bioreactors with a cheaper and simpler UV-enabled system can reduce the capital intensity of biomanufacturing, claims Biosphere.
“A lot of foodtech founders in this dry capital environment are beating their heads against the wall with the conviction that the wall will break before their heads do,” observes Paul Shapiro at The Better Meat Co. “That said, deals are still getting done.”
Food manufacturers have been looking for viable egg replacements for years as prices yo-yo with every avian flu outbreak, says Onego Bio.
“With this reduction we’ve hit an essential milestone on our path to achieving cost parity with conventional mozzarella and reaching positive net margins,” claims CEO Matt Gibson.
Opinion is a key milestone on the way to making Impossible Foods’ flagship products available in the EU, pending final approval by the European Commission and EU Member States, says the firm.
Rich’s will also explore using Phytolon’s colors in several of its products pending regulatory approvals, says Phytolon, which genetically engineers yeast to express pigments found in beets and prickly pears.
If you’re going to make dairy proteins via precision fermentation, it makes sense to start with the highest value ones, says Sydney-based All G, which is aiming to launch bovine lactoferrin next year followed by human lactoferrin in 2026, with casein proteins to follow.
Multiple startups can now make casein proteins without cows. But do the unit economics add up? Israeli startup DairyX weighs in….
Helaina is targeting the women’s health, active nutrition and healthy aging markets, says founder and CEO Laura Katz.
The firm, which raised a $226m series B round in 2021 when money was cheap and interest in alt proteins was sky-high, has since struggled to navigate a more challenging environment, with investor sentiment souring on meat alternatives amid declining retail sales.
ZBiotics will expand its retail footprint as well as bring more use cases for its genetically engineered probiotics to market.
“We’re talking about building smaller, smarter facilities with a lot less capital,” says cofounder and CEO Michele Stansfield.
The legal dispute between the animal-free dairy pioneer and co-manufacturer Olon is turning increasingly ugly, with Olon arguing that Perfect Day is presenting “a false narrative” of their deteriorating relationship.
Nourish will work with Fonterra on Creamilux, a lipid produced by a genetically engineered microbe that “recreates the rich, creamy mouthfeel, taste and emulsification properties of dairy fat.”
The new funding is from the European Innovation Council (EIC) Accelerator program and additional series A investors.
Producing high-value proteins from genetically engineered black soldier flies is cheaper and more scalable than expressing them in engineered microbes via precision fermentation, claims Chilean startup ByBug.
Palacios’ Spanish omelets are sold in a ready-to-eat format in retail and foodservice locations in multiple countries.
In court docs filed today, Perfect Day accuses manufacturing partner Olon of breach of contract, fraud, and misappropriation of trade secrets.
Enduro Genetics has agreements with ‘leading industry players in biomanufacturing that have fully recognized that if this works, this is a game changer,’ says CEO and ex-Novozymes exec Christian Munch.
Ultrafine bubbles exhibit very different properties to bubbles perceptible to the human eye, from neutral buoyancy to a strong negative surface charge and a high surface area to volume ratio.
