Rich’s will also explore using Phytolon’s colors in several of its products pending regulatory approvals, says Phytolon, which genetically engineers yeast to express pigments found in beets and prickly pears.
If you’re going to make dairy proteins via precision fermentation, it makes sense to start with the highest value ones, says Sydney-based All G, which is aiming to launch bovine lactoferrin next year followed by human lactoferrin in 2026, with casein proteins to follow.
Peter Rosholm plans to retain the US staff and invest a “substantial” sum to expand capacity, AgFunderNews has learned.
The firm, which raised a $226m series B round in 2021 when money was cheap and interest in alt proteins was sky-high, has since struggled to navigate a more challenging environment, with investor sentiment souring on meat alternatives amid declining retail sales.
The warring foodtech firms have agreed to dismiss the case with “each party to bear its own costs, expenses, and attorneys’ fees.”
The legal dispute between the animal-free dairy pioneer and co-manufacturer Olon is turning increasingly ugly, with Olon arguing that Perfect Day is presenting “a false narrative” of their deteriorating relationship.
The new funding is from the European Innovation Council (EIC) Accelerator program and additional series A investors.
The PTAB has invalidated the bulk of the claims in an Impossible Foods US patent following a challenge by Motif FoodWorks but declined to review six other patents at issue in their IP dispute.
Palacios’ Spanish omelets are sold in a ready-to-eat format in retail and foodservice locations in multiple countries.
In court docs filed today, Perfect Day accuses manufacturing partner Olon of breach of contract, fraud, and misappropriation of trade secrets.
“Given challenges in the fundraising market, we’ve appointed an advisory firm to run a sale process,” said cofounder and CEO Joshua March.
Smarter, not bigger, bioreactors operating a continuous process will unlock the economic viability of precision fermentation for a broader range of bioproducts, claims Pow.bio.
While there is a well-publicized lack of biomanufacturing capacity in the US, says Mark Warner, “What matters is whether the capacity is fit for purpose.”
Dyeing fabric is terrible for the environment, says Chui-Lian Lee. But what if you could create textiles with inherent color, and skip the dyeing step altogether?
The race is on to find cheaper and more sustainable feedstocks to fuel the bioeconomy, says Hyfe cofounder and CEO Michelle Ruiz.
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?
Right now, a handful of microbial workhorses do the bulk of the work in biomanufacturing. But do we need to domesticate a new generation of hosts for the next generation of bioproducts?
The race is on to develop ‘designer’ fats for the next generation of food products. But will fats & oils produced by microbes in fermentation tanks ever be a scalable proposition?
Like many players in the space, The Vegetarian Butcher has been exploring clean label binders that can serve as alternatives to egg white and methylcellulose in meat alternatives.
The partnership gives New Culture access to “some of the largest and most sophisticated fermentation facilities on the planet.”
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