Dr. Ilan Samish is the CEO and founder of Amai Proteins — an Israeli startup lab-designing hyper-sweet, thermo-stable, zero-calorie proteins out of exotic fruits.
Sugar has been a controversial subject in recent years, with many researchers and health experts suggesting that the sweet ingredient poses a bigger dietary threat than certain fats or cholesterol.
On our mission to democratize venture capital and increase investment in the food and agriculture industry, our fund is open to accredited investors as well as institutional investors, and we already have commitments from both.
Israeli sugar reduction technology DouxMatok has landed a partnership with Europe’s largest sugar producer Südzucker, and a similar US announcement is on the way
Two weeks ago, our CEO Rob Leclerc went to Israel to attend Food and Ag Week and here's what he discovered.
Israeli foodtech incubator The Kitchen has made two new investments in food safety device Inspecto and sugar reduction technology Better Juice, both of which are responding to pressing consumers demands.
Operationally, the agrifood tech venture industry has some catching up to do with other startup industries such as healthcare and software, according to Aaron Rudberg, S2G's new COO.
According to the company, Douxmatok allows food companies to use 40% less sugar in their products while achieving the same level of sweetness, with no aftertaste.
The biotechnology company removing the bitter taste from food and drinks has completed its Series A round with a commitment from a Pennsylvanian VC focused on the sector.
AgFunderNews recently had the opportunity to ask Professor Zhang of Virginia Tech's College of Agriculture and Life Sciences and College of Engineering five questions about his research into turning cellulose into edible starches and biofuel.