🎥Pow.bio CEO: Continuous fermentation can deliver ‘multi-fold increases in productivity’ FoodTech Startups & funding
🎥Legacy US biomanufacturing network unfit for next wave of bioproducts, says Liberation Labs CEO FoodTech Startups & funding
EDITOR'S PICK The death of cultivated meat has been greatly exaggerated, says report as Vow predicts it will soon be ‘unit margin positive’ Alternative protein APAC
Meet the founder: Werewool’s Chui-Lian Lee harnesses microbes to create colorful fabrics… without dyes
🎥Hyfé looks to waste streams to power the next generation of sustainable feedstocks for biomanufacturing
SynBioBeta 2024: From novel hosts to ‘tricking’ cells to be more productive… addressing the ‘scale-cost paradox’ in biomanufacturing
🎥 Wild Microbes CEO: ‘Today the bioeconomy runs on a handful of microorganisms; in future it will run on hundreds’ FoodTech Startups & funding
🎥Fats from fermentation: Chewing the designer fat with Nourish Ingredients Alternative protein FoodTech
Meet the founder: Pow.bio’s Ouwei Wang on why a continuous process could radically change the economics of precision fermentation
🎥 Could fruit flies give microbes a run for their money? Future Fields thinks outside the fermentation tank
Cultivated meat: Foodtech fantasy or the future of meat? ‘None of this stuff makes any commercial sense until everyone’s eating it’
🎥SCiFi Foods on cultivated meat unit economics: ‘We can make a blended product commercially viable without needing crazy-scale bioreactors’
Synthetic biology in food & ag: We’re just getting started, says SynBioBeta founder, ‘Biology isn’t easy to engineer’