Mycorena's mycelium meat

© Mycorena

Protein

The Role of Science-Driven Alt Protein Startups in Addressing Global Food Security

A recent review article published in Nature Communications explored an ecosystem of alternative protein startups and their science-powered innovations, exploring the potential market penetration of products and their impact on addressing the food security challenge — doubling protein demand by 2050 without relying on animal agriculture. Elena Lurie-Luke and her team at the Department of Biosciences at Durham University, UK, utilized science-driven startups as a data source to assess progress in alternative proteins, emphasizing their agility and innovative capabilities. Translating innovation to the market The researchers categorized the startup ecosystem based on their product development approach to create alternatives to meat and fish proteins into three groups: Replace, Modify, and Make. The study used already-developed products as examples to analyze the potential of products to …

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A drawing of a happy dog under the sun by Noochies!

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Cultivated, Cell-Cultured & Biotechnology

CULT Food Science Secures Funds to Expand Noochies! Line of Cultured Yeast Pet Food

CULT Food Science Corp. announces it has raised CAD$800,000 to expand the portfolio of Noochies! and solidify its position as a fast-growing, sustainable pet food brand. According to the announcement, CULT Food Science completed a private placement by selling 16,000,000 units for CAD$0.05 per unit. Each unit consists of one common share and one common share purchase warrant. The warrant allows the holder to purchase additional shares at a specified price within two years. PowerOne Capital Markets Limited acted as a finder in the private placement transaction and received $36,750 in cash finder’s fees and 735,000 finder’s units (Finder Warrants) as compensation. Each Finder Warrant can be exercised into one unit for $0.05 within two years from closing. Mitchell Scott, CEO of CULT Food Science, comments, …

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Future of Foods podcast with Celeste Trujillo of Better Butchers

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Cultivated Meat

Future of Foods Podcast: Celeste Trujillo, Food Science, Product Development at The Better Butchers

Alex Crisp of the Future of Foods podcast here interviews The Better Butchers, a Canadian company headed by Mitchell Scott previously of The Better Food Company, which intends to create hybrid cultivated meat products. The interview with Celeste Trujillo from The Better Butchers was carried out in September 2023. Since then the following updates have taken place and are reported by the company. We have launched a new line of products to start generating revenue and build our brand: three mycelium-based crumble SKUs, an original unflavoured, a chorizo and an Italian. We launched just two weeks ago and we have sold out and are scaling to grow and meet demand. We have a minimal ingredient list, we season with spices and herbs and don’t add …

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Cultivated Biosciences prepares for market debut with $5 million raised in seed round

Image courtesy of Cultivated Biosciences

Fermentation

Cultivated Biosciences Raises $5 Million for Yeast-Derived Cream and 2025 Market Launch

Swiss biotech Cultivated Biosciences announces it has raised $5 million in a seed round to accelerate the development of its yeast-derived cream and prepare for a market debut. After successfully testing its application in dairy-free coffee creamers, milk, and ice cream products, the company says it is now focusing on scaling up production and building collaborations to introduce the ingredient in consumer products.  Pending regulatory approval for consumption, the company plans to introduce its cream to the US market in 2025 and the European market in 2026. Dutch VC Navus Ventures led the investment round with participation from previous investors Founderful, HackCapital, and Lukas Böni (the founder of Planted). New investors, including US-based Joyful VC, Mandi Ventures, and Zürcher Kantonalbank, backed the company in this round.  Eduard Meijer, …

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Girl drinking milk in school

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Fermentation

Canada’s Renaissance BioScience Receives Government Funding to Develop Yeast Solution for the Off-Flavors of Plant Proteins

The Vancouver-based yeast bioengineering company Renaissance BioScience has been awarded CAD $232,000 in funding from the Canadian Food Innovation Network to develop a revolutionary product for plant-based protein products.  Renaissance is working on a pioneering project with food industry partners to develop and commercialize a non-GMO solution to neutralize compounds that lead to off-flavors and undesirable aromas in plant-based flours and proteins. In addition to enhancing taste, the yeast aims to eliminate the need for commonly used “flavor masking” ingredients by providing a clean-label solution for manufacturers; on a product’s ingredient list, the yeast solution will be simply identified as “yeast.” Better flavor for a growing market Despite the health and sustainability benefits that plant-based alternatives to animal products offer, widespread consumer acceptance is hindered …

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Ayana Bio and Wooree Green Science sign joint development agreement to make plant cell-derived ingredients for health and wellness products.

© Ayana Bio

Cultivated, Cell-Cultured & Biotechnology

Ayana Bio and Wooree Green Science Partner to Produce Agriculture-Free Saffron

Boston-based Ayana Bio, a spinoff from Ginkgo Bioworks, and Wooree Green Science, a biotech from South Korea developing functional ingredients, announce a partnership to develop sustainable ingredients for health and wellness products for the South Korean market.  Under a joint development agreement, the companies will produce agriculture-free saffron using plant-cell technology to make it more affordable for plant-based weight loss supplements. Using this novel method, the companies aim to address supply chain challenges and expensive labor fees. As Ayana Bio explains, saffron is proven to support weight loss by reducing hunger and boosting metabolism. However, the detrimental impact of climate change on saffron crops is intensifying the challenges within the supply chain. Harvesting this labor-intensive plant requires up to 170,000 flowers to yield a kilo of saffron, …

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A fat developed using precision ferementation by the German startup Zayt Bioscience.

© Zayt Bioscience

Fermentation

Zayt Bioscience Creates Fermented Fats to Combat Deforestation in Food Industry

Amr Aswad and Venkat Konasan founded the biotech startup Zayt Bioscience in Berlin, Germany, to create a new generation of fermented fats that do not come from agricultural commodities. Palm and soybean oilseeds are the primary sources of oil, an essential product for food production, from chocolates to biscuits to margarine and frying fats. Additionally, plant oils find applications in various industries, such as cosmetics, cleaning products, and biofuel production. However, according to an Our World in Data report, palm and soybean crops account for 18% of global deforestation annually, mainly in the global south. Backed by the VC FoodLabs in a pre-seed funding round, Zayt Bioscience developed a patent-pending precision fermentation platform that uses microbes and fruit waste to make alternatives to palm oil and margarine. The proof of concept of the …

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Cultivated Biosciences, a Swiss biotech startup creating fats from yeast fermentation, has presented its first proof-of-concept, a dairy-free coffee creamer.

© Cultivated Biociences

Fermentation

Cultivated Biosciences Crafts Dairy-Free Coffee Creamer Using Yeast-Based Fat

Cultivated Biosciences, a Swiss biotech startup creating fats from yeast fermentation, has developed its first proof-of-concept, a dairy-free coffee creamer. The innovative prototype, made with the biotech’s yeast-based fat, is said to match the performance of dairy creamers, challenging commercially available plant-based alternatives: it is white like milk and tastes just like a regular American commercial creamer. In addition, it blends without flaking (flocculation) despite not containing binders and additives, making it a clean-label product.  Tomas Turner, founder and CEO of Cultivated Biosciences, commented: “We are proud to show the industry the value of our ingredient in a convincing final product application, it marks the beginning of our path to commercialization.” Superior dairy-free fats Using yeasts and biomass fermentation, the biotech is developing functional fats with …

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Cultured Foods burger

© Cultured Foods

Investments & Acquisitions

CV Sciences Expands into European Plant-Based Food Market with Acquisition of Cultured Foods

American consumer wellness brand CV Sciences has officially publicized the purchase of Cultured Foods, a European manufacturer and distributor of vegan food products. This strategic move allows CV Sciences to tap into the plant-based food market and aims to establish a foothold in the European market for its flagship brand, PlusCBD. With a presence across 15 European countries, Cultured Foods produces a diverse range of plant-based offerings, including vEGGs egg alternatives, meat-free burger mixes, stew and gravy mixes, ground meat substitutes, and plant-based cheese mixes. With the acquisition, the company aims to introduce Cultured Foods vegan products to the United States while simultaneously creating a platform for the sale and distribution of PlusCBD products throughout Europe. Strategic expansion and diversification The purchase of Cultured Foods …

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dog with food

Image courtesy ProVeg International

Pet Food

CULT Food Science Releases Third Proprietary Ingredient for Alternative Pet Food

Canada-based cell-ag investor CULT Food Science has released details and commercialization plans for its latest proprietary ingredient for alternative pet food, Bmeaty. This marks the third proprietary ingredient from the company, offering a savory, umami flavor appealing to cats and dogs. Made through a fermentation and fractionation process, Bmeaty is a blend of yeast extract, hydrolyzed yeast, and carrier yeast, which contains about 40% protein, along with fiber and B vitamins, helping to support digestion, cognitive health, and heart health. Bmeaty joins CULT’s lineup of patented ingredients for pet food, including Bmmune and Bflora. The CEO of CULT Food Science, Mitchell Scott (previously of The Very Good Food Co / The Very Good Butchers), who was appointed at the beginning of this month, commented, “We …

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Givaudan and neuroscience company Thimus have partnered to understand consumers' experience with food .

© Thimus

Food & Beverage

Givaudan and Thimus Partner to Revolutionise Product Development Using Neuroscience

Givaudan and neuroscience company Thimus have partnered to revolutionise product development and consumer satisfaction using neuroscience. The collaboration aims to understand consumers’ experience with food to redesign products that meet expectations such as sustainability, health, and quality. Neuroscience has the potential to bridge the gap between consumers’ opinions and their actual experiences to understand better and respond to consumer preferences, explains Givaudan. Thimus has developed a ready-to-use platform called TBox that provides integrated data on consumer behaviour, opening a window to their minds. According to Givaudan, it exceeds traditional methods like focus groups or questionnaires. “Neuroscience has the unique ability to reveal how consumers truly feel about a product throughout the eating or drinking experience,” commented Fabio Campanile, Global Head of Science & Technology for Taste & …

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Plantbased Business Hour

What is Plant Transformation? Mary Fernandes of Solis Agrosciences

Mary Fernandes, President of Solis Agrosciences, discusses Plant Pipeline as a Service (PPaaS), plant transformation, gene editing, and the future (or the now?) of food on today’s episode of The Plantbased Business Hour. Specifically, they discuss What is Plant Pipeline as a Service? What is the demand for PPaaS? What is Plant Transformation? Gene Editing? Why do we need these things? What is GMO? Is it bad for you? Can we feed the world without GMO and without tech in our food? Below is a highlight clip from their long-form conversation. Podcast here . Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “Mary Fernandes of Solis Agrosciences Predicts Farmers Will Need …

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CULT Food Science Corp.

©CULT Food Science Corp.

Company News

CULT Food Science Appoints Mitchell Scott of The Better Butchers as New CEO

CULT Food Science Corp., a leader in cellular agriculture technology and product development, appoints Mitchell Scott as its new Chief Executive Officer, effective November 1, 2023. This development follows the resignation of the company’s former CEO, Lejjy Gafour. Mitchell Scott is no stranger to the plant-based and cultivated food sectors, with over eight years of industry experience including the co-founding of Canadian plant-based meat brand The Very Good Butchers. Scott was exited from The Very Good Butchers prior to its collapse in 2022 when the company went into receivership, and earlier this year announced his newest endeavor, The Better Butchers. The Canadian startup, specializing in cultivated meat production, is currently working on prototypes for pork sausages, meatballs, and marinated steaks, with plans to introduce these …

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Noochies! freeze-dried cat snacks and dog snacks

© Noochies!

Pet Food

CULT Food Science Launches North America’s “First” Vegan Cat Treats: Noochies!

Food technology investment platform CULT Food Science announces the launch of Noochies! Freeze-Dried Cat Snacks, North America’s “first” vegan cat treats. This new product challenges the conventional belief that cats are obligate carnivores and showcases the potential of a vegan cat diet when supplemented with essential nutrients. Cats have long been considered “true” carnivores, requiring nutrients primarily found in animal tissue for their survival, but recent studies have shown that a plant-based diet can promote better health in cats. Noochies! Freeze-Dried Cat Snacks are enriched with fiber and B vitamins, which are typically lacking in traditional meat-based diets. In addition, Noochies! offers a high protein content that the company says is on par with premium cuts of chicken or lamb. Joshua Errett, the founder of …

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New Culture team shot

© New Culture

Interviews

New Culture: “With Our Groundbreaking Science, Any Cheese is Possible and Can Be Made Completely Animal-Free”

Californian animal-free cheese producer New Culture revealed an impressive milestone last month, significantly upscaling its precision fermentation platform, managing to successfully produce enough animal-free casein in a single run to make enough vegan mozzarella for 25,000 pizzas. Since our last interview back in 2019, the startup has received backing from Kraft Heinz, ADM, and biotech giant CJ CheilJedang, for its innovative platform. It was time to catch up with CEO and co-founder Matt Gibson to hear more about New Culture’s string of success. What is New Culture’s mission or long-term goal?  New Culture’s mission and long-term goal is to lead the global change to an animal-free dairy future. We’re revolutionizing how cheese is made with our animal-free dairy products that stretch, melt, and taste like …

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New Culture team shot

© New Culture

Cheese Alternatives

New Culture: “With Our Groundbreaking Science, Any Cheese is Possible and Can Be Made Completely Animal-Free”

Californian animal-free cheese producer New Culture revealed an impressive milestone last month, significantly upscaling its precision fermentation platform, managing to successfully produce enough animal-free casein in a single run to make enough vegan mozzarella for 25,000 pizzas. Since our last interview back in 2019, the startup has received backing from Kraft Heinz, ADM, and biotech giant CJ CheilJedang, for its innovative platform. It was time to catch up with CEO and co-founder Matt Gibson to hear more about New Culture’s string of success. What is New Culture’s mission or long-term goal?  New Culture’s mission and long-term goal is to lead the global change to an animal-free dairy future. We’re revolutionizing how cheese is made with our animal-free dairy products that stretch, melt, and taste like …

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CULT Food Science launches Marina Cat, a cultivated fish cat food brand

© CULT Food Science

Pet Food

CULT Food Science and Umami Bioworks Launch Cultivated Fish Cat Treat

CULT Food Science (CSE: CULT), an investment platform focused on cellular agriculture, has introduced Marina Cat, a new cell-cultivated pet food brand developed in partnership with cultivated fish company Umami Bioworks. Marina Cat aims to offer eco-friendly products with the nutritional benefits of fish without the harmful environmental impacts of commercial fishing.  Marina Cat’s first product is described as a blend of sustainably produced cultivated snapper and a nutritional yeast ingredient called Bmmune, which boosts the cat’s immune system. Additionally, the treats contain Omega 3 and 6, nine fatty acids, and DHA and EPA to promote cognitive function, vision, and nervous system development. The new products will begin to be produced later this year and are expected to be available for purchase by 2024, says CULT Food Science. …

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Cult Foods

©CULT FOOD SCIENCE

Investments & Finance

CULT Food Science Partners with South Korean Startup ‘Everything But’ to Bring Cell-Cultivated Chicken for Pet Food to US market

CULT Food Science Corp., an investment platform focused on cellular agriculture, announces it has signed an MoU with Korean pet foods startup Everything But to supply cell-cultivated chicken for its stable of sustainable pet food brands. CULT claims that the resulting cell-cultivated chicken products will be among the world’s first cell-cultivated chicken pet products brought to market. Founded by veterinarians and scientists, Everything But is a venture-backed pet food company based in Seoul, described as the first-ever Asian cell-based pet food company. On inspection, Yoonchan Hwang, founder of Everything But, was formerly the senior manager at Seawith, a position he stepped down from two months ago. “Our partnership with CULT transcends a mere business collaboration. Both Everything But and CULT share a profound vision for …

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Kavita Karnik

Kavita Karnik. © Tate & Lyle

Opinion

Op Ed: Kavita Karnik, Global Head of Nutrition and Regulatory at Tate & Lyle, on Embracing Food Science

Kavita Karnik, M.Med. Sci, Ph.D., is the Global Head of Nutrition, Regulatory and Scientific Affairs at Tate & Lyle. She is responsible for providing evidence-based scientific support to the company’s ingredient portfolio through strategic nutrition science research and education. Additionally, she leads the Regulatory and Scientific Affairs group, which handles global regulatory approvals and claims strategy for Tate & Lyle products. Previously, Dr. Karnik has held various global roles in the nutrition and health-related commercial environment for corporations such as Unilever, Pfizer, and Nestle. She has also been involved in academic research at several universities. In this article, Kavita explores how food science can help to meet the nutritional needs of current and future generations. Let’s Embrace Food Science and the Solutions it Offers By …

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Climax Food cheeses

Image courtesy of Climax Foods

Company News

Climax Foods and Benchling Use Data Science to Revolutionize Plant-Based Cheese

Last month, US biotech startup Climax Foods announced it had discovered the “first ever” plant-based casein, which can replicate the functional performance of conventional casein to make realistic animal-free cheese. Today, the company reveals that these innovations and developments have been made possible through a partnership with biotech research and data cloud platform Benchling.  The collaboration, which uses Benchling’s platform for R&D data and insights, is helping Climax Foods manage high volumes of data to improve its formulation process and digital recipes. Through an innovative data-driven approach to R&D, the collaboration will accelerate the launch of plant-based cheese innovations onto the market. “There’s a lot of excitement for how machine learning and artificial intelligence can be used in the food industry. At Climax, we’re delivering on …

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