Exclusive: Perfect Day to sell consumer brands so it can focus on b2b operations
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.
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.”
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?
Used in everything from lipsticks to alt meat, tropical oils come with environmental costs. But can microbes give them a run for their money?
Between 2005-2012, venture capitalists poured millions into startups attempting to make fuel from microalgae, getting their fingers badly burned in the process. But could algae be gearing up for a second bloom?
“We’ve got a groundswell of young people who are trained in molecular biology,” says SynBioBeta founder Dr John Cumbers: “They’re not scared of GMOs. But they are scared of the environmental impacts of climate change and the unsustainability of our consumer culture.”
Sweegen secures FEMA GRAS status for the sweet protein brazzein via precision fermentation; Conagen says the same tech can produce the vivid red pigment carminic acid (without crushing insects).
Danone’s corporate venture arm Danone Manifesto Ventures has taken a minority stake in Imagindairy, an Israeli startup making ‘animal-free’ dairy proteins via precision fermentation (using microbes instead of cows).
The sustainability credentials of microbial fermentation—used to make everything from lactic acid to ‘animal-free’ whey protein—would be greatly enhanced were the technology less dependent on food crops to produce its primary feedstock: sugar. But how viable are the alternatives?
Liberation Labs—a startup on a mission to address capacity bottlenecks in biomanufacturing—has secured $30 million in equipment financing to support its first commercial-scale precision fermentation facility in the US.
In part two of our roundup from the Future Food-Tech summit in San Francisco, we highlight startups spanning everything from molecular farming to upcycled prebiotic fibers.
While investor sentiment has soured on alternative proteins, last month’s Future Food Tech summit in San Francisco attracted a record number of foodtech startups showcasing everything from foodie chatbots to upcycled prebiotic fibers.
Australian startup Cauldron has raised AUS $10.5m to scale a platform enabling firms to produce high-value ingredients via precision fermentation more efficiently via a continuous process.
The #1 priority for new trade association Food Fermentation Europe is helping startups navigate the regulatory pathway for approving novel foods in the EU: a lengthy and uncertain process that right now, they argue, is “completely unclear.”
Shiru has identified plant proteins that can be combined with unsaturated oils to create a solid fat that can replace highly saturated animal or tropical fats such as palm and coconut oil.
While alt-protein investment has cooled, there’s still plenty of interest in replacing eggs, says Maija Itkonen of precision fermentation startup Onego Bio.
Thanks to advances in synthetic biology, startups are now programming microbes to express everything from egg albumin without chickens to whey protein without cows. But when animal products are no longer made by animals, what do we call them?
Is it more efficient to make “animal-free” proteins in plants or fermentation tanks? Motif FoodWorks, which currently makes myoglobin via precision fermentation, is now exploring whether corn could also serve as an effective host via a partnership with molecular farming startup IngredientWerks.