Prime Roots Deli Meats Slicer

©Prime Roots

All-Star List of Global Industry Leaders Unite to Form Fungi Protein Association

An impressive cast of fungi protein manufacturers from around the planet has united to form a new trade body, the Fungi Protein Association (FPA). The FPA’s founding members include Quorn, Nature’s Fynd, ENOUGH, The Better Meat Co., The Protein Brewery, Prime Roots, Mycotechnology, Mycorena, Aqua Cultured Foods, Mush Foods, MyForest Foods, Bosque Foods, and nonprofit organizations ProVeg and The Good Food Institute. The FPA will represent the interests of its member companies, including advocating for fungi as a sustainable protein in public policy, conducting consumer research, and more. Fungi, a sustainable protein The Fungi Protein Association asserts that meat, egg, and dairy alternatives made using fungi proteins are nutritious, delicious, and more sustainable than wheat, soy, or other plant proteins. The association cites a 2022 …


Eat Just Cultivated Chicken

©Eat Just

Eat Just to Unveil New Iteration of GOOD Meat Cultivated Chicken at COP27

GOOD Meat, the cultivated meat division of Eat Just Inc, most famous for its pioneering egg product JUST Egg, announces it will launch a new version of its cultivated chicken at COP27. New to the conference this year are three dedicated spaces for food system dialogue: the Food and Agriculture Pavilion, the Food4Climate Pavilion and the Food Systems Pavilion. GOOD Meat will showcase a new version of its chicken produced from cells for the first time outside of Singapore, where it debuted nearly two years ago, at a series of events for media, ministerial guests and civil society representatives from Saturday 12 November to Monday 14 November. “We hope that our guests at COP27 will find their cultured chicken dishes both delicious and thought-provoking, and …


new cultures's mozzarella cheese melting in an oven baked pizza on a plate

© New Culture

New Culture Secures Investment for its Animal-Free Mozzarella

New Culture has announced an undisclosed investment from Korean food and biotech giant CJ CheilJedang to advance its animal-free mozzarella at scale.    New Culture — which plans to launch its “melty, stretchy mozzarella” at pizzerias in 2023 — explains that the new investment will go towards product development and scale-up. Founded in New Zealand but now based in San Leandro, California, New Culture creates animal-free mozzarella using microbial caseins produced via precision fermentation. The company claims its cheese alternative, made without cows, tastes and functions exactly like traditional dairy. “Invaluable experience and connections” A leading food and biotechnology company and the world’s leading fermentation-based bio-products supplier, CJ CheilJedang is also a 25% market-share holder in the US frozen pizza market. In 2019, the company …


Roslin - Ernst van Orsouw

© Roslin Technologies - Ernst van Orsouw

Roslin Tech Raises £11M, Aims to Be Leading Animal Cell Line Provider for Cultivated Meat

Scotland’s Roslin Technologies has raised £11 million in a Series A funding round, fuelling its mission to become the leading provider of animal cell lines for use in cultivated meat. The round was led by life sciences investor Novo Holdings. Roslin is notable for being the only commercial supplier of pluripotent stem cells, which can self-renew infinitely and grow into numerous types of animal tissue. The company already supplies customers in North America, Europe, Asia, and the Middle East. With the help of the funding, Roslin will expand its cell line portfolio and further develop protocols to scale up its cells into cost-competitive biomass for meat production. Accelerating development In the summer of 2021, Roslin appointed new CEO Ernst van Orsouw in order to begin …


Motif FoodWorks Burger

©Motif FoodWorks

New Database ‘Capacitor’ Helps Companies Find Microbial Fermentation Facilities

Synonym Biotechnologies has joined forces with GFI, Blue Horizon, and Material Innovation Initiative to launch a new database called Capacitor. The free resource comprehensively lists microbial fermentation facilities worldwide, helping synthetic biology companies to find capacity. Users can search using criteria such as location, scale, bioprocess, and feedstock, or view facilities on an interactive map. Capacitor is targeting what has been described as a bottleneck in biomanufacturing — it is estimated that a thousand times more capacity will be needed to meet future demand. Alongside developing the database, Synonym is working to address the cause by building new infrastructure in the US. Increasing fermentation capacity Elsewhere in the world, other companies are also attempting to solve the problem of limited fermentation capacity. One is Singapore’s …


© Aethera Biotech

Ergo Bioscience & Aethera Biotech Partner to Scale Up Animal-Free Ingredients

Delaware-based Ergo Bioscience has announced a collaboration with Italy’s Aethera Biotech to scale up its precision fermentation bioprocesses. Ergo uses precision fermentation to efficiently express complex animal proteins, while Aethera specialises in industrial plant cell culturing. The latter has a biotech fermentation platform called CROP, which has a capacity of over 120 tons per year. Together, Ergo and Aethera will use plant suspension to produce proteins on an industrial scale. The companies claim that this will be the first time the technology has ever been so extensively used for this purpose. Overcoming limitations The initial focus will be on improving the biotech processes for producing animal-free myoglobin and casein. These proteins have the potential to greatly improve the taste, texture, aroma, and colour of plant-based …



©Meati Foods

Meati to Debut First Mycelium-Based Carne Asada Steak

Meati Foods, a company making alternative chicken and steak from mushroom root, announces it will soon launch its first marinated steak product, Meati Carne Asada.  Debuting Nov. 10th, the Carne Asada is Meati’s fourth product made from mycelium, following its Classic Cutlet, Crispy Cutlet and Classic Steak offerings. With a texture similar to the best-selling Classic Steak, Meati’s Carne Asada features a whole-cut filet pre-seasoned with cumin, paprika and other spices.  Nutrient-dense The ready-to-cook product is prepared in the same way as conventional carne asada, with each 4 oz. serving providing a nutrient-dense source of complete protein, along with fiber, amino acids, iron and zinc.  The Carne Asada will be available to purchase via Meati’s website in two releases on Nov. 10th and Dec. 8th, …


Better Meat Fish

©Better Meat Co.

The Better Meat Co. Receives Fourth Patent for Mycelium-Based Rhiza Protein

The Better Meat Co. announces it has received a fourth patent for its proprietary mycelium fermentation technology. The company also recently submitted a GRAS notice to the Food and Drug Administration (FDA) for Rhiza protein, an ingredient derived from a unique species of fungus.  To create Rhiza, Better Meat is working with Neurospora crass, a fast-growing species of fungus, whose mycelium root structure yields Rhiza mycoprotein. Though widely used in Indonesia to ferment staple foods like oncom (a tempeh-like dish), Better Meat says it is pioneering novel ways to use Neurospora as a meat enhancement and replacement.  As an ingredient, Better Meat states Neurospora offers numerous benefits to food manufacturing companies, as it is a versatile, nutritious and shelf-stable product that is simple to produce, …


Algae/ Seaweed

Image: Ronile/ Pixabay

University of Vermont Researchers are Using Algae to Create Better Cultivated Meat Scaffolds

As the field of cultivated meat grows, so does the need for affordable inputs to facilitate the growth of cultured cells in large quantities. Scaffolds, which provide an underlying structure for cell attachment, are particularly cost-intensive and still largely rely on animal-based media such as collagen and gelatin.   In order to create a truly animal-free, affordable scaffolding technology,  University of Vermont (UVM) researchers Dr. Rachael Floreani and Irfan Tahir are turning to algae-based polymers to build cell-supporting structures, reports UVM.  Working from the University’s Engineered Biomaterials Research Laboratory (EBRL), Dr. Floreani and Tahir recently published an open-source paper discussing how such scaffolds, made from plant-based hydrogels, can be mechanically “tuned” to produce cultivated meat.  “Scaffolding recreates the microenvironment that the cells grow on inside an …


Hybrid alt meat

© Rügenwalder Mühle/Mirai Foods

Mirai Foods Partners With Rügenwalder Mühle for Hybrid Alt Meat With Cultivated Fat

Swiss cultivated meat startup Mirai Foods has announced a collaboration with Rügenwalder Mühle to develop hybrid alt meat products containing plant proteins and cultivated beef fat. Rügenwalder Mühle is the German market leader in plant-based meats, and is looking to expand into cultivated products. The company will bring its expertise in plant-based foods to the collaboration, while Mirai will contribute its knowledge of developing cultivated products. The cultivated fat used in the final product will be made without the use of fetal bovine serum (FBS), a growth medium that is expensive and often considered to be unethical. “It is the fat in a burger which gives beef the distinctive taste of grilled meat. Until today, it has not been possible to recreate this taste with …


© BioBetter

GFI and EIT Reveal Winners of €400,000 Cultivated Meat Innovation Prize

GFI and the European Union’s EIT Food have announced the winners of their Cultivated Meat Innovation Challenge. The competition, launched in June, challenged teams to come up with new ways of reducing the cost of cultivated meat. The high cost of cell culture media is currently one of the main barriers when it comes to bringing cultivated products to market. The four winning organisations are: BioBetter — an Israeli company using tobacco plants to produce cell growth factors. The plants are used as “sustainable bioreactors”, and can be harvested up to four times per year. S2AQUAcoLAB — a Portuguese research organisation assessing the potential of microalgae to produce the ingredients needed to cultivate seafood. LenioBio — a German pharmaceutical company that will use its existing …


Supermeat Cultivated Chicken Sandwich


SuperMeat Survey Reveals Nearly 90% of US Chefs Would Serve Cultivated Meat

A new survey conducted by food tech company SuperMeat discovered that 86% of American chefs are interested in serving cultivated meats, poultry or seafood to customers.  Conducted with market research consultancy Censuswide, the survey polled opinions from 251 US chefs and food professionals. The results found:  86% of chefs are interested in serving cultivated meat or poultry, with 22% of those saying they are “very interested” 84% would consider replacing conventional meat with cultivated meat on their menus if pricing were similar 77% would be willing to pay a premium for cultivated meats, with two-thirds willing to pay 11-15% more Those surveyed indicated food safety, concerns for the environment and customer demand were top motivators for adding cultivated meat to their menus.  Chicken is top …


cultivated pork belly

© Joes Future Food

Leading APAC Stakeholders Establish Preferred Terminology for Cultivated Products

GFI APAC and the APAC Society for Cellular Agriculture have joined over 30 leading industry stakeholders in reaching a consensus on the preferred terminology for cultivated products. To date, numerous terms have been used, including “cultured”, “lab-grown”, and “cell-based”. But now, the organisations have announced a memorandum of understanding establishing “cultivated” as the preferred descriptor. The agreement was made during a panel on “getting the consumer on board”, which took place at the Singapore International Agri-Food Week. It has been signed by almost every cultivated foods startup in the Asia-Pacific region, along with regional groups such as the Japan Association for Cellular Agriculture and major multinationals Cargill and Thai Union. Sector alignment GFI has previously published consumer research showing that of all the terms in …


The founders. © The Cultivated B.

Germany’s The Cultivated B. Expands to Canada With New Cell Ag Facility

German bioengineering company The Cultivated B. has announced the opening of a 130,000-square-foot facility in Ontario, Canada. The manufacturing and innovation hub is part of a strategic partnership with Ontario Genomics, a government-funded non-profit organisation. The facility will develop and produce bioreactors ranging in size from 500ml to 25,000 litres, along with other cellular agriculture and precision fermentation devices. The Cultivated B. will invest over $50 million CAN in the site, and hopes to hire over 200 employees locally. Part of the facility will be dedicated to an innovation hub for small and medium-sized biotech companies. It will feature laboratory space, bioreactors, and mentorship, providing affordable access to expensive infrastructure. This echoes the mission of Singapore’s ScaleUp Bio, which has just announced the opening of …



© Meet Future

Meet Future Wins Plant-Based Start-Up Competition With Fermented Mycoprotein Whole Cuts

Out of the 50+ startups that applied, Meet Future, an Estonian-based food tech that produces whole cut meat and seafood alternatives made from mycoprotein, was announced winner of the Plant-Based Start-Up Competition. Vevolution, a leading vegan marketplace and Plant-Based World Expo Europe, a B2B 100% plant-based food & beverage expo, selected Meet Future for its mycoprotein whole cuts, both of which are considered the second wave of plant-based alternatives. Next-gen whole cuts Triin Remmelgas and Andrean Razumovski founded Meet Future in 2021 to create the next generation of whole cut meat substitutes using fermented mycoprotein and clean-label recipes. Since then, the startup has developed a proprietary mycoprotein texturization technology to replicate animal tissue’s muscle and fibrous structure in its meat and seafood analogs. Meet Future’s first product …