Alternative proteins have been touted as a solution to greening emissions-heavy food systems and have attracted billions in investment. But a new report warns they “will not save the planet.”
The US-based investment platform’s third installment wants to make food more nutritious, sustainable, and accessible through bioactive elements.
The San Francisco-based company will use the Series A funds to grow its team and further develop its “proprietary” food preparation platform.
The Series B funds will be used to scale up the Irish company’s platform, which aims to unlock additional health benefits for food and beverage products.
The Toronto-based startup is hoping to digitalize an antiquated industry that relies on middlemen to broker deals between buyers and sellers.
Mori, a savvy sericulture startup spinning out of MIT and Tufts, has a plan to reduce food waste by effectively marinating sausages, strawberries or steaks with an imperceptible and edible micro-layer of silk-based proteins.
In every conversation I have with the FoodShot team, I learn something new. Now they’re turning their attention to the protein debate with a unique approach.
Two prominent academics from UC Davis and Wageningen agree that there is no time — either for the health of people or the planet — to be imprecise with our approach to protein, a macronutrient that is so resource-intensive and consequential to the environment.
FoodShot Global explains the four pillars of its Precision Protein Innovation Map that will provide a roadmap for addressing the world’s protein needs. Applications and nominations are now open for this new FoodShot.
Duckweed is rich in protein and grows incredibly fast. It can double in biomass every two days.
“We can’t oversimplify this into good vs evil. The democratization of nutrition is the next frontier of food. Proteins – which are necessary for all key human biological functions, including the musculo-skeletal system, the circulatory system, the pituitary system, and our overall health – will play a critical role in this democratization,” says Victor Friedberg announcing FoodShot’s latest focus area.
We spoke to Banks Baker ahead of his speaking slot at the Animal AgTech Innovation Summit in San Francisco in March.
Plant-based protein is leading many consumers to ask deeper questions about where their protein comes from regardless of where it comes from.
A former butcher with a background in software is helping big food companies change the way they’re thinking about achieving regenerative food at scale.
The Better Meat Co. offers food manufacturers a plant-based ingredient that can be blended with meat products for a hybrid offering.
Cargill “gives peas more chances” with $75m investment into Puris. It also entered a JV with White Dog Labs to supply an alternative to unsustainable fishmeal to the aquaculture industry.
From the bustling streets of Bangkok and into labs in the APAC region, here’s how start-ups here are harnessing the power of the insect kingdom.
AquaBounty was the first company to obtain FDA approval for genetically modified seafood intended for human consumption. We spoke to COO Alejandro Rojas ahead of the Animal AgTech Innovation Summit in Amsterdam in October.
Finless is focused on culturing higher-end species of fish like salmon and bluefin tuna and expects to be able to sell their product below market price of $100-$200 per pound for bluefin by the end of 2019.
So far in 2018, at least five startups using cellular agriculture, the science behind cultured meat that can be used to manufacture many animal products in a lab setting, have raised funds as this fledgling industry diversifies and grows.
I’m drowning in new food! Can someone please restructure me out of this mess?