Search Results for: accelerate

Crepes filled with animal-free cream

© Imagindairy
Fermentation

Imagindairy and Ginkgo Bioworks Receive Grant to Accelerate the Launch of Cow-Free Dairy Proteins

Israeli animal-free dairy protein developer Imagindairy and Ginkgo Bioworks (NYSE: DNA), a Boston-based biotech specializing in cell programming, announce a partnership to accelerate the introduction of a new wave of cow-free dairy. A joint grant from the Board of Governors of the Israel-US Binational Industrial Research and Development (BIRD) Foundation has partly funded the companies’s multiyear program to commercialize non-whey proteins. The collaboration will leverage Ginkgo Bioworks’ Protein Expression Services and Imagindairy’s process development and scale-up expertise to develop and manufacture animal-free whey cost-effectively to reach prices similar to dairy proteins.  Ginkgo is also working with the Chicago-based alt-seafood producer Aqua Cultured Foods to improve the economics and functions of its microbial strains for large-scale operations. Jennifer Wipf, CEO at Ginkgo Bioworks, shares, “Being awarded this …

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Hoxton Farms announces two strategic hires from leading cultivated meat companies GOOD Meat and Aleph Farms to propel its next commercialisation phase.

Vítor Espirito Santo (L) and Nadav Tal © Hoxton Farms
People

Hoxton Farms Announces Strategic Hires from GOOD Meat and Aleph Farms to Accelerate Cultivated Fat

After opening the UK’s first pilot production facility for cultivated fat, Hoxton Farms announces two strategic executive hires from leading cultivated meat companies GOOD Meat — a subsidiary of Eat Just — and Aleph Farms, to propel the company’s cultivated fat into its next commercialisation phase. The UK aims to become a leading food tech and biotechnology hub. The government has invested £12 million in a cellular agriculture hub, and recently, it unveiled a £2 billion plan to seize the potential of biotechnology for novel foods and medicines and sustainable fuel. While the government has been looking to streamline the approval for cultivated meat to boost food security and sustainability, the Food Standards Agency (FSA) has released new guidance on cell-cultivated products and the authorisation process to bring them to market in Great …

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MicroHarvest pilot plant opening

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Company News

MicroHarvest Opens Pilot Plant to Accelerate Journey Towards Commercialisation

Biotech company MicroHarvest has opened a pilot plant in Lisbon, Portugal, to produce samples of its single-cell protein made through microbial fermentation. In the space of six months, MicroHarvest has transformed a portion of its office space into the laboratory and plant, which was officially opened at an event on November 16. The opening was attended by the company’s partners and investors. The new pilot plant will allow MicroHarvest to test and hone its proprietary technology, accelerating the commercialisation process. The company hopes to have its first product on the market by early 2024, after forming a partnership with a contract manufacturer that will allow it to scale to 1 ton per day. “This pilot plant serves as tangible evidence of the scalability of our …

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mother with daughter in supermarket

Image courtesy ProVeg International
Fairs & Events

European Market Giants Gather at ProVeg Retailer Roundtable to Accelerate Sustainable Food Transition

European retail giants, including Lidl, REWE, Colruyt, Albert Heijn, Billa, Biedronka, and others, will meet at ProVeg International’s inaugural Retailer Roundtable, Market Leaders Building a Greener Future, on the 24th of October 2023 in Berlin.  Serving as a platform for collaboration and knowledge, participants will address the sector’s most challenging solutions, including achieving price parity and marketing plant-based foods with the aim to speed up the adoption of sustainable food practices. “Retailers have proven to be the leading lights in transitioning consumers to more climate-friendly foods. This meeting will bring them together in one room to share knowledge that we hope will accelerate their efforts,” said Mathilde Alexandre, corporate and institutional engagement manager at ProVeg International. Embracing sustainability The ProVeg Retailer Roundtable aims to spearhead a …

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Ivy Farm Sausage

Image courtesy of Ivy Farm

Politics & Law

UK Government Seeks to Accelerate Approval of Cultivated Meat to Boost Food Security and Sustainability

UK ministers and regulators are looking to accelerate the approval of cultivated meat to boost food security and sustainability, reports The Telegraph.  Expediting the arrival of novel sustainable proteins to the market involves acknowledging the impact of animal agriculture on global warming, the rising costs of meat, and the growing population trend. George Freeman, Minister of State for Science, Research and Innovation, told The Telegraph that more than traditional husbandry may be required to meet the increasing demand for meat. Approval for the first cultivated meat product is still pending in the UK. Only the Israeli company Aleph Farms has submitted a pre-market authorization dossier to the Food Standards Agency (FSA) to launch cultivated beef steaks in the country. The company is also seeking regulatory approval in Europe. Streamlining the approval …

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Meatafora meatballs

© Meatafora
Cultivated Meat

New Research Collaboration Accelerates Meatafora’s Product Development

Meatafora, an Israel-based cultivated meat company, announces its latest technological advancements, positioning the food tech company one step closer to a consumer product launch.  The company’s mission is to provide a premium cultivated meat product that is highly nutritious and cost-efficient using a scaleable process that it claims can reduce costs by up to 50 percent.  Unlocking new research The company’s recent collaboration with Technion Israel Institute of Technology has provided access to new research, which has been instrumental in Meatafora’s technological developments. The procurement of research breakthroughs from the leading research university has yielded two pivotal milestones for the company. The first involves the successful development of an oleogel fat substitute that replicates the characteristics of animal-derived fat while offering improved nutritional value. This …

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InnovoPro chickpea tvp

© InnovoPro
Ingredients

This Week in Plant Protein: InnovoPro and Ingredion Showcase Chickpea-Based Meat, While PURIS Enters Partnership to Accelerate Pea Protein

While traditional proteins like soy continue to dominate the plant-based foods market, the sector is increasingly seeking to diversify with new options like chickpea and pea proteins. This week, leading North American suppliers InnovoPro, Ingredion and PURIS all reported new developments in this rapidly growing field.  Chickpea specialist InnovoPro and global ingredients provider Ingredion announce they will showcase their latest innovations in chickpea protein at the upcoming IFT First trade show in Chicago.  At booth S1767, Innovopro will demonstrate “the world’s first” chickpea-based textured vegetable protein, CP-XTURA65, with a fully plant-based Mexican menu. Visitors will be able to sample traditional tacos made with chickpea-based ground chorizo and chicken, along with chipotle and crema sauces created with InnovoPro’s dairy-free and egg-white replacement solutions, such as CP-Pro70.  …

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Wageningen University partners with Protein Industries Canada

© Wageningen University
Protein

Protein Industries Canada Partners With Dutch University to Accelerate Alt Protein Transition

Protein Industries Canada (PIC) has announced a collaboration with Netherlands-based Wageningen University & Research (WUR) to support the transition to healthier and more sustainable proteins. As part of the collaboration, the organizations will commit to exchanging knowledge in order to accelerate the alt protein transition on both sides of the Atlantic. Canada and the Netherlands both have significant agricultural sectors, meaning they have considerable potential to contribute to a more plant-based future. Additionally, WUR is one of 36 universities worldwide with a chapter of the Alternative Protein Project — a student movement dedicated to alt protein education, research, and innovation. “I believe that living within the planetary boundaries is humanity’s greatest challenge. And we need each other’s knowledge and expertise for that. Canada is a …

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The EVERY Co.

©The Every Co.

Fermentation

The EVERY Co. Opens New State-of-the-Art HQ to Accelerate Global Transition to “Proteins of Tomorrow”

Food tech company The EVERY Co. announces it has moved into a new state-of-the-art headquarters in Daly City, California. Located at the GENESIS Station biotech hub, EVERY says the move will further position the company for growth and leadership as it accelerates the global transition to animal-free protein.  According to EVERY, the new 49,000 sq ft facility is an ideal environment for “creating the proteins of tomorrow” and occupies the top floor with naming rights at GENESIS Station—a biotech hub in the Greater San Francisco area. The company reports each business need was carefully considered during design to accommodate onsite R&D, recipe and application development, product demonstration and convening needs. The purpose-built facilities include a 60% lab space/40% office space split, custom-designed food lab and …

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Plant-based fats

© Cubiq Foods
Company News

Cargill and Cubiq Foods Enter Agreement to Accelerate ‘Wide Scale’ Commercialization of Novel Plant-Based Fats

Agribusiness giant Cargill announces it is entering an agreement with food tech startup Cubiq Foods to co-develop and commercialize the latter’s plant-based fat technologies.  According to Cargill, the agreement is aimed at accelerating wide-scale commercialization of Cubiq’s novel fats, including its innovative Go!Drop emulsion, for plant-based meat and dairy, among other products.  Closing the flavor gap Through the strategic partnership, Cargill states it will now have access to Cubiq’s existing portfolio of plant-based ingredient solutions, including plant proteins, texturizers and an array of traditional fats and oils. Cargill, the world’s third largest meat producer, says most current plant-based options do not meet consumers’ expectations for taste and quality. Rather, it believes Cubiq’s line of “smarter” fats helps close the flavor gap by replicating the visual …

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seawith banner for its cultivated meat

© SeaWith
Cultivated, Cell-Cultured & Biotechnology

SeaWith & Esco Aster Leverage Microalgae to Accelerate Cultivated Meat Production 

Korean biotechnology startup SeaWith recently signed a new partnership to accelerate cultivated meat production with Esco Aster, the “world’s first” biomanufacturer with full regulatory approval for the commercial production of cultivated meat. “…this milestone allows Seawith to take our first step towards globalizing the production of cultivated meat” The proposed agreement will allow Esco Aster to assess and explore SeaWith’s proprietary, cutting-edge microalgae technologies in commercially cultivated meat projects. Dr. Heejae Lee, CTO of SeaWith CTO, commented: “We have been in active discussions with Esco Aster, and this milestone allows Seawith to take our first step towards globalizing the production of cultivated meat. We look forward to creating synergies with world leaders such as Esco Aster.” Leveraging microalgae  Since it was founded in 2019, SeaWith …

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Every Co. Eggs

©The EVERY Co.
Investments & Finance

Anna Hathaway Invests in The EVERY Co. to Accelerate Chicken-Free Egg Proteins

Food tech startup The EVERY Co. announces actress Anne Hathaway has invested in its animal-free egg platform for an undisclosed amount. The backing marks Hathway’s first B2B investment, and will help drive the company’s momentum as it prepares to expand into a variety of channels.  According to EVERY, Hathaway was drawn to impact investing after making lifestyle adjustments to reduce her consumption of meat and single-use plastics. She cites EVERY’s impact, technology and nutrition advantages as key influences in her decision to support the company.  “The need to transform our food system has never been clearer or more urgent,” shared Hathaway. “An important piece of the puzzle is in nature-equivalent animal proteins, such as EVERY has been developing. I’m proud to back this vision of …

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Plant-Based Fried Shrimp

©The ISH Company
Investments & Finance

The ISH Company Raises Over $5M in Oversubscribed Round to Accelerate Plant-Based Shrimp and More

Alt-seafood startup The ISH Company announces it has raised more than $5 million in seed funding to accelerate growth and development of its plant-based seafood products. The oversubscribed round was led by ACCELR8, with participation from Stray Dog Capital, and multiple angel investors. The funds will primarily be used to propel the company’s market launch, create more innovative products, and lay the groundwork for future partnerships.  ISH, whose name stands for Innovative, Sustainable, and Healthy, produces a range of plant-based seafood made from natural ingredients such as green coconuts and algae. Its flagship product, Shrimpish®, is a premium, more sustainable alternative to shrimp that launched in select US restaurants, colleges, and universities in early 2022.  “The plant-based market has seen incredible growth over the past …

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cacao fruit

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Investments & Finance

Boston’s Ayana Bio Pledges $3M to Accelerate Cacao Bioactives Through Plant Cell Tech

Boston-based Ayana Bio, a spinoff from Ginkgo Bioworks, has announced a $3 million investment to accelerate the production of cacao bioactives using plant cell technology to make consumer products for markets such as health and wellness, F&B, and cosmetics. Ayana Bio will utilize the capital to expedite commercialization of its cacao ingredients and prioritize R&D of the benefits of different cacao varieties as well as possible usages and applications to expand partnerships with CPG companies. Producing high polyphenol cacao extracts  Ayana Bio leverages plant cell technology —growing plant cell lines in bioreactors rather than agricultural production — to discover and produce plant and fungal bioactives that support and improve human health. According to the biotech, cacao contains biologically active compounds that support healthy digestion, cardiovascular health, cognition, …

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Plant2Food platform

Image: Novo Nordisk Foundation
Science

Plant2Food Granted Up to €27M to Accelerate Plant-Based Food Development in Denmark

A new collaborative platform called Plant2Food has launched to accelerate the development of plant-based foods in Denmark. Over the next five years, the platform will receive funding of up to €27 million from the Novo Nordisk Foundation. Plant2food will provide a hub for researchers and companies, allowing them to partner to solve complex issues. As the platform is based on open collaboration, any knowledge gained will be available to all participants. Universities and companies joining Plant2food will agree to publish all results from their open research projects, without claiming intellectual property rights. The university partners in Plant2food are Aarhus University, the University of Copenhagen, the Technical University of Denmark, and Wageningen University (based in the Netherlands). These universities will use the funds from the Foundation …

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Synonym Biosciences

© Synonym Biosciences
Science

Synonym Biotechnologies Plans to Accelerate Adoption of Biomanufactured Products 

Synonym Biotechnologies of New York announces it has begun the development process of its first biomanufacturing infrastructure as a “new asset class and a new investable real estate category for a decarbonized industrial future.” Following a $6.3M pre-seed raise from a16z, Giant Ventures, Blue Horizon, Thia Ventures and other venture funds active in decarbonization, Synonym asserts its belief that biomanufacturing facilities will become an “important sustainable asset class driving 21st century industrial growth”. The company has shortlisted potential sites in the US for what it refers to as “fermentation farms” focusing on locations which offer direct grid interconnects, ready access to feedstock, and workforce availability. “Biomanufacturing will be one of the core drivers of 21st century economic development, akin to how petroleum catalysed so much …

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RIP Foods

©RIP Foods
Company News

RIP Foods Secures €625K to Accelerate Growth in Spanish Food Service

The Spanish plant-based meat startup RIP Foods recently announced it has closed a €625K pre-seed funding round led by Ship2B Ventures.  The funds will increase restaurant sales and double the company’s team to 20 employees by the end of the year. Launching products for retail and closing deals with major supermarkets are also among the company’s plans. RIP (Rich in Plants) was founded in 2021 in Barcelona. It is focused on developing plant-based chicken alternatives for the HORECA channel (foodservice). In January 2022, RIP launched two vegan chicken gyozas flavours, using its Meatrix formula, which it claims encapsulates fats and mimics meat to perfection. RIP’s CEO and Founder Kevin Forssmann commented on the raised funds: “We are very excited about the closing of this funding round due …

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Next Level Burger Stacked Vegan Burger

©Next Level Burger
Investments & Finance

Next Level Burger Raises $20M to Quadruple US Stores and Accelerate Path to 1,000 Locations

Vegan burger chain Next Level Burger announces it has raised $20M in funding to accelerate its plans for national US expansion. The company’s growth includes quadrupling its store count by the end of 2025, and eventually opening 1,000 locations.  According to the brand, the round was led by a strategic organic and natural foods partner, private mission-driven shareholders and early stage vegan investors Alex Payne, formerly of Twitter and Simple Bank, and Nicole Brodeur.  Operating nine locations in California, Oregon, Colorado, Texas and New York, Next Level is renowned for its 100% plant-based take on classic American fast food. Its selection of burgers, fries, and decadent milkshakes use only non-GMO ingredients and organic produce, while its product packaging is fully compostable.  1,000 outlets in 10 …

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ADM chef presenting a beautiful dish

Image courtesy of ADM
Startups, Accelerators & Incubators

ADM Co-Founds ScaleUp Bio to Accelerate Precision Fermentation Startups

Agri-food giant Archer Daniels Midland (ADM) has joined forces with Asia Sustainable Foods Platform to create a new firm called ScaleUp Bio. In collaboration with A*STAR’s Singapore Institute of Food and Biotechnology, ScaleUp Bio will open a Singapore-based pilot laboratory for precision fermentation startups. The facility will provide contract development and manufacturing services, featuring co-working spaces and test kitchens alongside fermentation and extrusion equipment. It is set to begin operating in the first quarter of next year, providing startups with up to 100L of fermentation capacity. Successful startups will then be able to transition to ScaleUp Bio’s larger facility, which will have up to 10,000L fermentation capacity and should be in operation by mid-2023. ADM and alt-proteins In recent years, ADM has increasingly been moving …

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cultivated pork belly

© Joes Future Food
Cultivated Meat

Chinese Researchers Develop Method to Accelerate the Commercialisation of Cultivated Meat

Researchers at China’s Tsinghua University and Nanjing Agricultural University have developed a new technology that they believe could speed up the commercialisation of cultivated meat. The technology involves a cell expansion scaffold consisting of a porous 3D gelatin micro-carrier. In experiments, the edible scaffold increased cell expansion by 20 times over the course of a week, compared to under ten times for previous technology. The researchers used the scaffold to produce small meatballs, cultivating pork muscle and fat cells separately before combining them in a 3D-printed mould. When tested, the nutritional content of the meatballs was said to be superior to conventional pork meatballs, containing as much as five times more protein and three times less fat. The scientists concluded that the cultivated meatballs were …

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