UPSIDE Foods aims to break ground on a commercial-scale cultivated meat facility in Glenview, Illinois, later this year that will become operational in 2025.
Two or three years ago, investors were throwing bucketloads of cash at foodtech companies, particularly those in alt proteins. Not any more. So what’s changed?
Alt meat startup Meati Foods has embarked on its second round of layoffs in three months but says its confidence in its long-term prospects remains ‘unwavering.’
Like everything else, food is political. But becoming embroiled in the culture war isn’t good for alt meat, says the CEO of Impossible Foods.
Eat Just’s GOOD Meat cultivated meat division has been sued by a second engineering firm (CRB) over alleged non-payment of bills.
Like many startups, TurtleTree has made a strategic pivot, shifting from cell-cultured milk to producing high-value dairy bioactives via precision fermentation.
Eat Just’s GOOD Meat cultivated meat division has not paid its bills on time, according to court filings from bioreactor specialist ABEC, which is suing for breach of contract.
Plant-based egg and cultivated meat co Eat Just has raised a new round of financing led by The Ahimsa Foundation, a private foundation supported by VegInvest.
Today there are multiple startups making dairy proteins without cows. But back in 2014, Ryan Pandya and Perumal Gandhi were in a field of one…
CH4 Global, a startup dedicated to slashing methane emissions from ruminant livestock using red seaweed-based supplements, has announced the first close ($29m) of a $45m series B round.
Is there a market for ‘animal-free’ dairy? Is making it via precision fermentation commercially viable, and how do you talk to consumers about it?
Omeat—which is scaling up a novel approach to cultivated meat production—is selling an affordable and ‘highly effective’ alternative to FBS.
LanzaTech converts carbon emissions from industrial processes into high-value products via microbial fermentation, creating a more circular economy, says chief sustainability officer Freya Burton.
Mi Terro taps waste streams from potato peelings to brewers’ spent grains to create what it claims are cost-effective replacements for polyvinyl alcohol (PVA).
US retail sales of oat milk, which have been driving most of the growth in plant-based milk in recent years, have started to decline.
New Culture says it is on track to produce ‘animal-free’ mozzarella at cost parity with its conventional counterpart within three years.
While many alt meat startups are struggling to raise cash, plant-based seafood brand Konscious Foods has just raised a cool $26m.
Six months after the board’s ugly spat with its namesake founder became public, plant-based dairy co Miyoko’s Creamery has a new CEO. We caught up with Stuart Kronauge —who takes the helm next week—to discuss what’s next for the brand.
NotCo has exited the refrigerated plant-based milk segment in the US and is now focused on building its presence in the shelf-stable category.
French biotech startup Neoplants has come up with a novel approach to tackle a class of indoor air pollutants called volatile organic compounds.
