BioBetter uses the tobacco plant to cut cultivated costs

© BioBetter

Israel’s BioBetter Secures $10M to Cultivate Meats Using Tobacco Plants

Israeli food tech startup BioBetter announces it has secured $10M in a Series A round to develop and commercialise growth factors made with tobacco plants. Growth factors are essential in the cultivated meat process for cells to grow and multiply. The cellular agriculture industry depends on a limited offer of costly growth factors for its operations. BioBetter’s discovery could significantly reduce production costs by 300%, the food tech claims.  Tobacco plants as self-sustaining, animal-free bioreactors “BioBetter has pioneered a unique protein manufacturing platform for producing growth factors using tobacco plants as natural, self-sustaining, animal-free bioreactors,” explained Dana Yarden, MD, BioBetter’s co-founder. Field-grown tobacco plants, thanks to BioBetter’s technology, can be used to make costly competitive growth factors like insulin, transferrin, and FGF2 necessary to make cultivated …

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Steakholder Foods beef morsels

©Steakholder Foods

Steakholder Foods Introduces “Revolutionary” Omakase Beef Morsels

Steakholder Foods Ltd., which rebranded from MeaTech 3D last month, introduces Omakase Beef Morsels, which it refers to as a “revolutionary, richly marbled structured meat product developed using a unique 3D-printing process”. Headquartered in Rehovot, Israel and Antwerp, Belgium; Steakholder has recently expanded activities to the US. The company is developing slaughter-free beef, chicken, pork, and seafood products — both as raw materials and whole cuts — with the newest development Omakase Beef Morsels inspired by the marbling standard of Wagyu beef. The company announced two weeks ago it is to begin the development of cultured pork products using a new line of porcine stem cells. The company’s technology can print the product at scale to include the marbling that Wagyu beef is famous for, …

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Forsea cultivated eel

©Forsea Foods

Israel’s Forsea Foods is “First to Cultivate Eel” Using Organoid Technology

Food tech Forsea Foods, based in Israel, claims to be the first startup to use organoid technology for its cultivated seafood process. Roee Nir, co-founder of Forsea, recently made public the company’s patented technology platform developed to harness natural tissue formation methods to produce healthy and tasty alt seafood. Forming fish tissues Organoid technology has been previously used in developmental biology, medicine, and research. It involves creating an ideal environment for fish cells to form their natural composition of native fat and muscle spontaneously. They grow as a three-dimensional tissue structure in the same way they would in a living fish, explains Biotechnologist Iftach Nachman, Forsea co-founder and developer of the technology. “The result is sustainably produced, succulent filets of cultured seafood that embody the same taste and …

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Magic Valley

The Magic Valley team. © Magic Valley

Australia’s Magic Valley Produces Cultivated Lamb Without Animal Serum

Australian company Magic Valley has developed a cultivated lamb prototype made without fetal bovine serum. The prototype was made by taking skin cells from a living lamb and turning them into induced pluripotent stem (iPS) cells. These cells can be multiplied infinitely and made into both muscle and fat, eliminating the need for fetal bovine serum (FBS). FBS is used by most cultivated meat companies, but has attracted ethical concerns as it is an animal byproduct. It is also very expensive and subject to variations in quality. Magic Valley claims to be the first company worldwide to produce cultivated lamb using iPS cells rather than animal byproducts. The initial prototype is in the form of burgers and tacos, and is said to look and cook …

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Coletta/ Chunk Plant-Based Steak

©Coletta

Acclaimed NYC Restaurant Coletta Debuts Chunk Foods’ Whole Cut Vegan Steak

Coletta, an upscale Italian vegan restaurant in New York City, announces it has partnered with Israeli food startup Chunk Foods to debut its marbled plant-based steak. The restaurant’s “steak experience” debuted the weekend of September 2nd, and will be available again on Sept. 8th and 9th by reservation only. On social media, Chef Guy Vaknin is seen preparing the “bloody” steak by searing and braising the product in dairy-free butter. According to Chunk Foods, its steaks are succulent, tender pieces of plant-based meat that can be grilled, seared, braised or stewed. The product offers 25 grams of proteins with no cholesterol or GMOs. Though ingredients are not specified, the company says its products use only 100% clean and natural ingredients.  Chunk was founded in 2020 by Amos …

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cultivated fish ball laksa

© Umami Meats

Umami Meats Reveals “World’s First” Cultivated Fish Ball Laksa

Singaporean alt-seafood startup Umami Meats has unveiled what it claims is the world’s first cultivated fish ball laksa (a spicy noodle dish). The fish balls are made by combining Umami’s cultivated seafood with plant proteins. This improves mouthfeel and helps to bind the balls together. Umami has received an administrative exemption from regulators at the Singapore Food Agency, which will allow it to serve the cultivated fish balls during Feed 9B Singapore Restaurant Week. Umami’s technology uses stem cells to develop cultivated fish muscle, fat, and connective tissue. The company is focusing on the species that are most threatened by climate change and overfishing, such as Japanese eel, yellowfin tuna, and red snapper. Funding In March, Umami raised $2.4 million in a pre-seed round co-led …

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Clever Carnivore

©Clever Carnivore

Chicago’s Clever Carnivore Raises $2.1M, Says $1 Cultivated Meat Burger is Possibility

Cultivated meat startup Clever Carnivore announces it is opening a new headquarters and lab in Chicago’s Lincoln Park neighborhood. The company also reveals it has raised $2.1M to date in pre-seed funding, reports Built in Chicago. According to a statement, the new headquarters will consist of 4,179 sq. ft. located in “Chicago’s academic epicenter”, where the startup will develop high-quality cultured beef, pork and chicken. Clever Carnivore’s CEO says it has already begun producing cell-based meat, but it will be some time before the products are ready for commercial scale. “The new space essentially gives us the space to not only grow the company, but the meat itself,” CEO Virginia Rangos, Ph.D, told the Chicago Business Journal. “We think we will have product prototype ready …

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SueGarfitt-and-WimdeLaat

©The Protein Brewery

The Protein Brewery Appoints Former Alpro CEO Sue Garfitt

The Protein Brewery of the Netherlands announces the appointment of Sue Garfitt as new CEO as it prepares to go to market. Garfitt was previously CEO at Alpro where she established the brand across Europe, delivering year-on-year double-digit growth, after serving at PepsiCo and bagel brand New York Bakery.   The Protein Brewery’s hero product is Fermotein®, a fungi-based ingredient for which it raised €22M in Series A in November 2020. The company built a pilot plant in Breda in the Netherlands in June of last year and announced ambitious upscaling the following October, stating: “To meet the soaring demand for proteins, we need a paradigm shift. A different solution than the ones we used that caused the problem. So we decided to brew proteins …

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3-D printed Revo Salmon

©Revo Foods

3D-Printed Revo Salmon Now Available for Home Delivery in Austria

Austria’s Revo Foods launched its products at the fast grocery delivery platform mjam, making its 3D-printed Revo™ Salmon available for home delivery within 20 minutes around Vienna. The Viennese startup recently received more than EUR 2.2 million in equity-free grant funding from the Austrian Research Promotion Agency (FFG) to accelerate its 3D-printing technology for plant-based seafood. Today, Revo’s first products are available in 16 European countries, including supermarkets in Austria, Germany, and the UK. Revo™ Salmon Revo™ Salmon provides customers with all important nutrients but with a much lower environmental impact than most conventional protein sources. It is made with pea protein and algae, containing vitamins and amino acids, as well as healthy plant oils such as flaxseed oil and canola oil, which reduce inflammation …

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national food security fungi-based solution

© NTU Singapore

Singapore’s NTU Develops Highly Nutritious Fungi-Based Solution to National Food Insecurity

Researchers at NTU Singapore’s Food Science and Technology (FST) program have developed a new method for growing nutritious fungi-based solutions to address Singapore’s national food security issues. With more than 90% of its food currently being imported, Singapore is highly dependent on international food imports and highly affected by food security issues. In light of the complexity around Singapore’s food security, NTU FST was established as a cross-disciplinary effort to develop solutions for the issues arising in the city-state. Together with the prestigious Wageningen University and Research (WUR) from the Netherlands, Nanyang Technological University and NTU FST created the Food Science and Technology Program in 2014. Highly nutritious cultivated products According to the research program, the fungi that are utilized to produce the product are …

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Cultivated scallops

© Mermade Seafoods

Israel’s Mermade Raises $3.3M for Cultivated Scallops

Israel’s Mermade has closed an oversubscribed seed funding round, with investors including OurCrowd, Fall Line, and Sake Bosch. Mermade is a startup developing what it claims are the world’s first cultivated scallops. What sets the company apart is that it is using aquaponics, a circular process that allows it to cut costs and improve sustainability compared to other cultivated meat and seafood producers. The technology uses algae to recycle spent growth medium, a byproduct of the cell cultivation process. Mermade intends to use the funding to hire stem cell and algae researchers, with the goal of producing its scallops on a laboratory scale by 2023. The startup is one of many alt-seafood producers to find success with investors in 2022 — figures show that the …

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©Aleph Farms

Aleph Farms Joins $40M AIM for Climate Innovation Sprint to Advance Cell Ag

Aleph Farms, the world’s first company to produce steaks from animal cells, announced today that will join the Agriculture Innovation Mission for Climate (AIM for Climate) as an Innovation Sprint Partner. Aleph Farms sees cellular agriculture as a practical solution to the world’s most urgent issues and is working on developing affordable cell growth media for cultivated meat production, as well as conducting groundbreaking experiments on cultivated meat in space. At the 26th United Nations Climate Change Conference of Parties (commonly known as COP26) in Glasgow, Scotland in 2021, the United States and the United Arab Emirates, along with 39 other nations and more than 180 non-governmental partners, formally launched the AIM for Climate program. $40 million Innovation Sprint The innovation sprint on cellular agriculture …

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Motif FoodWorks Burger

©Motif FoodWorks

Precision Fermentation Market by Ingredient, Microbe, Application and Region – Global Forecast to 2030

DUBLIN–(BUSINESS WIRE)–The “Global Precision Fermentation Market by Ingredient (Whey & Casein Protein, Egg White, Collagen Protein, Heme Protein), Microbe (Yeast, Algae, Fungi, Bacteria), Application (Meat & Seafood, Dairy Alternatives, Egg Alternatives), and Region – Forecast to 2030” report has been added to ResearchAndMarkets.com’s offering. The global precision fermentation market is estimated to be valued at USD 1.6 billion in 2022 and is projected to reach USD 36.3 billion by 2030, recording a CAGR of 48.1% in terms of value. By application, the meat & seafood segment is projected to account for the second-largest market share during the forecast period Based on application, the meat & seafood segment is projected to account for the second-largest market share. The demand for plant-based proteins in the meat alternatives …

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Steakholder Cultured Bacon

©Steakholder Foods

Steakholder Foods Begins Cultured Pork Development Using More Scalable Porcine Cell Line

Cultivated meat company Steakholder Foods Ltd.  (Nasdaq: STKH) (formerly MeaTech 3D) announces it will begin developing cultured pork products using a new line of porcine stem cells. The advancement will enable it to further diversify its portfolio and accelerate its market readiness for cultured pork production.  Known as iPS (induced pluripotent porcine stem cell line), the new cell line was derived from sample cells that were reprogrammed back into an embryonic-like “pluripotent” state. In this state, one cell bank can become an unlimited and highly scalable source for developing any type of muscle or fat cells for cultured meat, Steakholder says.  To achieve this, Steakholder says it has partnered with a leading iPS cell line provider to shorten the development timeline for more complex, structured pork products …

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Future Meat Kebabs

©Future Meat Technologies

Future Meat Technologies Reveals ‘World’s First’ Production of Cultivated Lamb

Future Meat Technologies announces it has successfully produced the “world’s first” cultivated lamb meat, which looks, cooks and tastes like conventional ground lamb. The company says the milestone will allow it to begin producing cultured lamb at scale, and expand its platform into new species as it prepares for a US launch. According to Future Meat, development of cultivated lamb could transform the global landscape, with the European Union currently being the world’s largest lamb consumer; lamb is also the primary meat source in countries across the Middle East, North Africa and parts of Asia.  “Since lamb has a uniquely distinct flavor, it is very clear if a cultivated substitute is on or off the mark,” said Michael Lenahan, General Manager of Future Meat. “The …

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