An Israeli startup has emerged from stealth with patent-pending technology it claims could slash production costs for allulose, a sweetener many formulators regard as the best all-round sugar replacer, but which currently comes with a hefty price tag.
DouxMatok, the Israeli firm behind patented technology that makes sugar taste sweeter, has rebranded as Incredo and raised $30 million in a series C round to expand its sugar reduction platform.
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).
‘Feed the gut, protect the liver, support the brain…’ AFN caught up with sugar’s arch nemesis Dr. Robert Lustig to learn more about his three-pronged strategy to re-engineer ultra-processed foods to improve their ‘metabolic matrix’
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.
[Disclosure: AFN’s parent company, AgFunder, is an investor in The Supplant Company. Scroll down to watch our video interview with founder and CEO Dr. Tom Simmons
The San Francisco-based company will use the Series A funds to grow its team and further develop its “proprietary” food preparation platform.
The Singaporean startup wants to tackle Asia’s ‘fast-growing diabetes epidemic’ with its specialty ingredients that counter the ill effects of refined carbohydrates.
Smoke & mirrors, not worth the extra cost: 50 US farmers speak out on carbon markets