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🎥Pow.bio CEO: Continuous fermentation can deliver ‘multi-fold increases in productivity’

FoodTech

Startups & funding

Shannon Hall, cofounder and CEO, Pow.bio

🎥Legacy US biomanufacturing network unfit for next wave of bioproducts, says Liberation Labs CEO

FoodTech

Startups & funding

Mark Warner, cofounder, Liberation Labs

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

George Peppou, cofounder and CEO, Vow. Image credit: Vow

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

Dr. Tim Wannier, cofounder and CEO, Wild Microbes

🎥Fats from fermentation: Chewing the designer fat with Nourish Ingredients

Alternative protein

FoodTech

James Petrie, CEO, Nourish Ingredients

🎥Hoxton Farms tackles fat, the final frontier for alt meat

Alternative protein

EMEA

Dr Max Jamilly cofounder and CEO Hoxton Farms

🎥Coffee with a kick… but no caffeine? Rarebird spills the beans on paraxanthine

Caladan Bio raises $5m seed round to build next generation benchtop bioreactors

Meet the founder: Pow.bio’s Ouwei Wang on why a continuous process could radically change the economics of precision fermentation

🎥 Precision fermentation: When does it make commercial sense?

🎥 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’

Algae’s second bloom? ‘Resiliency and productivity are key,’ say second generation startups

Synthetic biology in food & ag: We’re just getting started, says SynBioBeta founder, ‘Biology isn’t easy to engineer’

REPORTING ON THE EVOLUTION OF FOOD & AGRICULTURE

REPORTING ON THE EVOLUTION OF FOOD & AGRICULTURE

REPORTING ON THE EVOLUTION OF FOOD & AGRICULTURE

REPORTING ON THE EVOLUTION OF FOOD & AGRICULTURE

REPORTING ON THE EVOLUTION OF FOOD & AGRICULTURE

REPORTING ON THE EVOLUTION OF FOOD & AGRICULTURE