MyForest Foods—a New York-based startup making whole cuts of meat from mushroom mycelium—has raised $15 million in Series A-2 funding and hired Greg Shewchuk as its new CEO.
Impossible Foods’ lawyers did not violate rules of professional conduct by hiring private investigators to pose as potential customers in order to obtain product information and samples from Motif FoodWorks as the companies clashed over IP, a court has ruled.
Fungi-fueled alt meat startup Meati Foods has laid off 17 of its 300 employees this week, three months after opening a new production facility in Thornton, Colorado, but says the move does not reflect weak demand for its products.
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?
Motif FoodWorks has accused Impossible Foods of hiring private investigators to pose as potential customers to “covertly” obtain information about Motif’s business that could influence ongoing litigation between the warring foodtech companies and “circumvent the discovery process.”
Miyoko Schinner and the board of the plant-based dairy company she founded have agreed to bury the hatchet, withdraw their respective lawsuits and end their very public spat.
ADM has entered a strategic development agreement with Air Protein, a startup seeking to decouple food production from agricultural land by using carbon dioxide and hydrogen, rather than sugar, to fuel its fermentation-based food production platform.
Alt protein investor Lever VC has released its internal playbook for assessing the scientific progress of early-stage cultivated meat companies to help investors place more informed bets in a “complex and nascent industry” and help avoid a “Theranos-style outcome.”
“We’ve got a groundswell of young people who are trained in molecular biology,” says SynBioBeta founder Dr John Cumbers: “They’re not scared of GMOs. But they are scared of the environmental impacts of climate change and the unsustainability of our consumer culture.”
“Wood Milk started with a simple idea,” says actress Aubrey Plaza in a new spoof ad from MilkPEP, the dairy industry-backed body behind the iconic ‘Got Milk’ ads. “I saw a tree and I asked myself: Can I drink this?”
Beyond Meat CEO Ethan Brown says he is confident of returning to growth and achieving cashflow positive status in the second half of this year, after posting a 17.7% decline in net revenues to $195.5m in the first quarter of 2023.
Oatly is “ready to play offense in 2023” with a new CEO, a return to promotional activity, and sequential improvements in its gross margin, says the loss-making firm.
Restaurant tech startup Deliverect has acquired ChatFood, a startup specializing in digital tools to improve the dine-in experience and enable consumers to order food directly through social media apps.
A lawsuit challenging ‘carbon neutral’ claims on bottles of evian spring water “defies science and common sense” and should be thrown out of court, argues Danone Waters of America in court papers filed late last month.
The brainchild of alt protein entrepreneur and podcaster Adam Yee and Gainful founder Eric Wu, ‘Asian comfort food’ brand Sobo Foods is emerging from stealth.
Plant cell culture has been around for decades. So what’s prompted the recent flurry of activity in the food and nutraceuticals space?
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).
Court documents show Miyoko Schinner and the board of the plant-based dairy company she founded have agreed to go through an Alternative Dispute Resolution (ADR) process, although legal experts say it doesn’t necessarily mean that their very public dispute is simmering down.
Precision fermentation startup The EVERY Co has teamed up with Alpha Foods to explore the potential of meat alternatives featuring ‘animal-free’ egg whites made with microbes instead of chickens.
GMOs still have an image problem when it comes to food. But attitudes are evolving, insists one startup on a mission to change hearts and minds, one purple tomato at a time.
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