What will it take to make the economics of precision fermentation stack up for a wider range of bioproducts such that they can compete with low-margin, high volume products derived from petrochemicals or industrialized animal agriculture?
Five or six years ago the press coverage around cultivated meat was almost universally positive. Today, we’re seeing headlines about cancerous cells, ‘vaporware,’ and business failures. So where does the industry go from here?
Some commentators argue that cultivated meat is a food tech fantasy. So are they right? It all depends on your approach, says Joshua March, cofounder and CEO at San Leandro-based startup SciFi Foods.
Impossible says its patent on a beef substitute containing synthesized heme – which gives the effect of blood – is being infringed by Motif.
Greenlight Biosciences develops RNA products for agriculture and human health, including in the Covid-19 vaccine arena.
Cellular agriculture startups aim to solve agrifood’s biggest sustainability problems. But smallholders must be part of the solution, writes Saron Berhane.
CEO Leonardo Álvarez said there were near-term gains to be made by zeroing in on replacing unhealthy and ineffective ‘E-number’ chemical preservatives.
The Brooklyn-based startup will use the funding to test its microbial traceability prototype in a number of pilot projects starting next year.
