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.
