Meat-Tech 3D Ltd. (TASE: MEAT), a developer of industrial-scale cultivated meat production technologies based on advanced 3D bioprinting, today announces that it has closed a fundraising round of $7 million. Yesterday we reported that the company, already publicly listed in Israel, has filed for IPO in the USA.
Shiok Meats, the world’s first cell-based crustacean meat company, announces this hour that it has raised $12.6M in Series A funding, bringing the it closer in its mission to disrupt the seafood industry, according to an announcement sent to vegconomist from the Singapore based aquaculture pioneers.
Phytolon, an Israeli food-tech start-up founded in 2018, has announced it has secured $4.1 million in funding for its fermentation-based technology that produces plant-based food colours. Last week we reported that the GFI had released a report highlighting fermentation as a key concept for the realisation of a sustainable food system.
The Good Food Institute today issues its latest industry report, this time spotlighting the fermented foods industry. Globally in 2019, fermentation companies raised over 3.5 times more capital than cultivated meat companies and close to 60% as much as US plant-based meat, egg, and dairy companies that year.
Plant-based alternatives to meat and dairy products have had huge success in recent years, and seafood replacements may not be far behind. Companies like BlueNalu and Good Catch are providing tasty seafood alternatives to the market, along with the all-female company, Modern Meat, now producing plant-based seafood.
In an earlier article about Higher Steaks, a leading UK food tech company, we said the company had revealed “the world’s first cultivated bacon and pork belly”. We have since been contacted by Mission Barns, another food technology company, kindly letting us know that it had unveiled its cultivated bacon earlier this year.
Higher Steaks, a leading food technology company in the UK, yesterday revealed the world’s first cultivated bacon and pork belly, establishing the Bristol-based company as the market leader in the cultivated pork sector. We spoke with founder Benjamina Bollag and Head of R&D Dr. Ruth Helen Faram about pioneering this breakthrough.
The large German slaughterhouses repeatedly hit the headlines because of their working conditions, especially during the corona crisis. A scientific paper, written at WHU – Otto Beisheim School of Management, shows how Germany could avoid this and become an international leader in this sector in the coming years.
Popular fermented yogurt brand Lavva tells us that this week marks a very exciting time for the much-loved brand: the launch of its first online store. “It’s our mission at Lavva to realize the full potential of plant-based food. And as of today, we are so proud to get Lavva straight to your doorstep!”
Better Nature, a UK brand specialising in tempeh and known for its popular vegan rashers and mince, is expanding its product range with Better Bites, now available in Saucy Stir Fry, Tantalising Taco and Moreish Masala flavours. The products are created with fermented lupin beans, as fermented food and drinks continue to trend globally.
Biosecience company Chr. Hansen has joined MISTA, a Californian-based startup optimizer focusing on the development of sustainable, innovative foods. Chr. Hansen aims to further develop fermented plant-based solutions and help to create a sustainable and resilient global food system to feed a growing population.