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.
Tyson Ventures has been tight-lipped on what might come next for the corporate VC, but at the Future Food Tech Conference, managing director Reese Schroeder offered some insight into what might be ahead for the protein giant.
Benson Hill Biosystems patents CRISPR 3.0 while Tyson Foods looks to accelerators for innovation plus more in our weekly brief.
Cargill and other unspecified “food industry giants” joined the round, bringing the cultured meat company’s all time fundraising total to $22 million.
With its irresistible market size and a growing appetite for healthier food options, a fertile ground for global startups is forming for meat alternatives in China.
Today dairy is our most efficient form of animal protein delivery, but large efficiency improvement opportunities remain and dairy tech can help.
Israeli cultured meat startup SuperMeat has raised a $3 million seed round to continue to develop its cultured chicken product in the first of what will likely be several funding rounds in the area of cellular agriculture this year.
Plant-based protein startups using technology to create and mass produce their products have traditionally received support from a small but dedicated group of investors, which is increasingly being joined by major food and agriculture players as this trend solidifies.
Some key changes at IKEA in the wake of a deep dive into their supply chain include introducing the veggie meatball as well as taking Coca-Cola and Pepsi products off the menu.
Since 2014, insect startups raised $124 million. Of this, $4.2 million went to companies creating consumer products for human consumption – the rest went to insect farming operations.
Agrifood tech founders and investors weigh in on how much it will cost, and how long it will take, to get cultured meat into stores.
Protein-rich foods are in particular demand, but with the meat industry responsible for more than 15% of greenhouse gas emissions, Innovative Food startups are finding alternative ways to give consumers what they want.
Three players in the very small, but growing, lab-grown meat club spoke together on a panel at the Reducetarian Summit in New York City earlier this month.
Janette Baynard, founder of the Poultry Exchange, asks why the animal protein sector has not attracted the attention of more entrepreneurs and startups.
Co-founder and CEO of the cultured meat startup Memphis Meats talks to AgFunderNews about the company’s history and challenges ahead.
The plant-based alternative meat producer has so far raised $17m towards its Series E from one VC as funding for the sector grows.
Next Millennium Farms and Exo have raised capital for their cricket protein production projects as investors and consumer become more comfortable with the concept.
Israel-based biomedical engineer Amit Gefen is developing a laboratory-grown chicken breast. Based at Tel Aviv University’s Iby and Aladar Fleischman School of Engineering, the biomedical
Clara Foods differs from plant protein-focused Hampton Creek by genetically modifying yeast to produce egg white liquid for cooking. The company attracted an impressive line-up of angel investors.
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International Fresh Produce Association launches year 3 of its produce accelerator