Singapore Grants University of Illinois ARCS $14.8M to Launch Precision Fermentation Center

The team led by Professor Yong-Su Jin at the Illinois Advanced Research Center at Singapore (ARCS), an affiliated center of the University of Illinois Urbana-Champaign, has received a five-year, $14.8 million grant from Singapore’s National Research Foundation (NRF) to establish the Centre for Precision Fermentation and Sustainability (PreFerS). According to the announcement, the research at the new center will focus on microbial cell engineering or precision fermentation to convert readily available compounds like sugars into molecules, including alternative proteins, healthy fats, and vitamins. PreFerS aims to improve food supply chain resilience, reduce environmental impacts associated with food production, and address micronutrient deficiency, touted as the hidden hunger. Regarding its broader impact, the project aims to help Singapore achieve its goal of locally producing 30% of …


Future Cow's co-founder Leonardo Vieira.

© Future Cow

Brazil’s First Precision Fermentation Startup Future Cow Prepares to Scale Up Production of Animal-Free Milk

Future Cow, a Brazilian food tech startup founded in 2023 by entrepreneur Leonardo Vieira and food scientist Rosana Goldbeck, aims to revolutionize dairy production with precision fermentation, creating real milk without cows. Considered Brazil’s first cellular agriculture startup using precision fermentation, Future Cow gained momentum through São Paulo’s Antler residency program, securing a $150,000 initial investment. Soon after, in a funding round led by Antler and Big Idea Ventures as part of the first cohort of the New Protein Fund II, it secured R$2 million (around $410,000) to accelerate its fermentation technology. Recently, the startup was selected for the FoodTech World Cup semi-finals, hosted by FoodHack and Givaudan. It has also been selected to participate in CNPEM’s Deeptech Acceleration Program (PACE), a local initiative that aims to boost …


Palacios to use The EVERY Egg in its Spanish omelets

© The EVERY Co

“World’s Largest” Spanish Omelet Producer Partners with Every Co to Use the EVERY Egg

Grupo Empresarial Palacios Alimentación, which claims to be the world’s largest producer of Spanish omelets and string chorizo, has announced a commercial agreement with US biotech firm The Every Company. Following the agreement, Palacios will use the EVERY Egg — said to be the world’s first liquid egg product made using precision fermentation — in its flagship Spanish omelets. The egg alternative will also be incorporated into the research and development of new products. Palacios says it has a “firm commitment to innovation”, adding that the company is at the forefront when it comes to incorporating new innovations into traditional recipes. The EVERY Egg is said to provide a safe and reliable alternative to conventional chicken eggs, whose supply has been affected by issues such …


Michelin, Danone et al to open precision fermentation plant in France

© Michelin

Danone to Open Precision Fermentation Center ‘Biotech Open Platform’ in France with Strategic Players

French dairy giant Danone, engineered materials group Michelin, the US startup DMC Biotechnologies, and Crédit Agricole Centre France have partnered to create the Biotech Open Platform. The new center will focus on precision fermentation, a technology pivotal for innovation in agri-food and materials with the potential to address the need for sustainable alternatives to animal and fossil-based products, according to the announcement. Located in the commune of Clermont-Ferrand in Auvergne, at the Parc Cataroux Center for Sustainable Materials, an innovation accelerator supported by Michelin, the platform aims to support the development of biosolutions on a larger scale. Antoine de Saint-Affrique, CEO of Danone: “At Danone, we have always been focused on investing in the future of food, and this partnership is the next step in this journey. …


The EVERY Co. has partnered with Canada’s Landish Foods, to launch FERMY, a new line of ready-to-mix protein powders featuring its precision fermentation-derived egg white protein.

Image provided

The EVERY Co. and Landish Unveil FERMY Functional Coffee & Latte Mixes with Fermented Egg Proteins

US biotech The EVERY Co. announces it has partnered with Canada’s Landish Foods, a nutritional wellness products leader in North America, to launch FERMY, a new line of ready-to-mix protein powders for beverages featuring its precision fermentation-derived egg white protein. The new products under the new brand FERMY — Protein Coffee Enhancer and Protein Matcha Latte — offer 8 grams of digestible egg protein, as well as other brain-boosting ingredients such as MCT oil and lion’s mane mushroom. The products cater to consumers looking to maintain health-focused lifestyles with products that integrate seamlessly into their morning routines without sacrificing taste or convenience. Daniel Novak, CEO of Landish Foods, comments, “So many of us with rushed mornings are not getting enough protein to start the day, …


Fooditive Group unveils a new sustainable alternative to sugar for the US market: Keto-Fructose, a plant-based sweetener derived from upcycled apple and pear byproducts through fermentation.

© Fooditive Group

Fooditive Unveils Guilt-Free Sweetener Made With Upcycled Apples & Pears for US Market

Dutch plant-based ingredient manufacturer Fooditive Group unveils a new sustainable alternative to sugar for the US market: Keto-Fructose, a low calorie sweetener derived from upcycled apples and pears through fermentation. Fooditive claims that its new sweetener closely mimics the flavor profile of sugar, offering “extraordinary” sweetness, unparalleled taste, functionality, and sustainability, establishing a new standard for sugar alternatives. Keto-Fructose is currently undergoing FDA GRAS assessment. The company states it aims to significantly impact the industry with a sugar alternative capable of delivering the sweet taste that consumers love. Moayad Abushokhedim, CEO of Fooditive, comments, “Fooditive understands the challenges associated with replacing sugar, and we recognize that the effectiveness of a sugar alternative is not solely measured by taste. “This is why our Keto-Fructose sweetener goes beyond …


© Future of Foods

Future of Foods Podcast: Mark Warner, CEO of Liberation Labs

Alex Crisp, Host of Future of Foods Interviews, talks to Mark Warner CEO of Liberation Labs about building massive capacity for producing ‘hero’ proteins without using animals. Going forward much of our milk and eggs could come from precision fermentation facilities such as those being constructed by Liberation Labs. The Indiana-based biomanufacturing firm says that it “works with biotechnology’s visionaries to commercialize the bioproducts of the future – foods, materials, and yet to be discovered breakthroughs that will make all of our lives better.” Liberation Labs received $10 million from Agronomics this April for its previously announced commercial-scale biomanufacturing facility in the Midwest Industrial Park in Richmond, Indiana. The plant is due to be fully completed by the end of this year, explains Warner, who …


Danish startup EvodiaBio announces it has raised €7 million for its precision fermented aromas.

© EvodiaBio

EvodiaBio Raises €7M to Revolutionize Non-Alcoholic Beer with ‘Yops’, the Aroma of Hops

Danish startup EvodiaBio announces it has raised €7 million from foreign and Danish investment funds, including EIFO and The March Group. Based in Copenhagen, EvodiaBio leverages yeast fermentation to produce natural aromas and flavors for the F&B industry. With the new capital, the company will commercialize its first product, ‘Yops’, the aroma of hops, for the production of non-alcoholic beer, and expand its portfolio. Camilla Fenneberg, CEO of EvodiaBio, said, “We are incredibly proud to have achieved this milestone. This funding round is an important step towards our vision of revolutionizing the food industry with sustainable and innovative solutions. With support from our investors and our strong team, we are ready to take EvodiaBio to new heights and make a significant impact on the global …


Vivici cow logo

© Vivici

7 Fermentation Companies Paving the Whey to a Cow-Free Dairy Industry

Following our recent summary of producers making alternatives to casein protein, below is a roundup of the companies using cutting-edge technology to make whey proteins with microbes; bypassing cheesemaking to retire cows from the dairy business. Whey proteins, derived from the whey or the liquid portion of milk that separates during cheese production, are known for their rapid absorption and high branched-chain amino acids (BCAAs), which play an essential role in muscle growth and recovery. They have been widely used in the last decades as ingredients in protein powders and bars targeting athletes. Whey proteins include β-lactoglobulin, α-lactalbumin, immunoglobulins, bovine serum albumin, bovine lactoferrin, and lactoperoxidase. Precision fermentation companies mainly produce a bio-identical version of the most abundant of them, β-lactoglobulin, to craft the next …


Will 90% of Everything Be Made Through Precision Fermentation? Maria Cho, CEO of Triplebar, on The Plantbased Business Hour

Maria Cho, CEO of Triplebar is a guest on The Plantbased Business Hour. She and Elysabeth Alfano discuss the protein supply chain benefits provided by precision fermentation and when scaling will take place. Specifically, they discussed What is Triplebar, and precision fermentation? Why is this a critical pillar in the shift of global food systems transformation? What efficiencies does it allow? What kind of innovation will we see beyond the science? What applications in food will we see? When will this scale and see adoption? What impact will it have on lowering (or raising) the price of protein? We saw precision fermentation having a moment in 2019 with Perfect Day and The Every Company. Is this more advanced, differentiated in some manner? Is this considered clean …


Formo cheese pull

© Formo

Small Organisms Instead of Big Cows: Formo Discusses Benefits of Microfermentation to Create Animal-Free Cheese and Eggs

They taste like cheese, but are produced without the milk of cows. They are completely vegan, but have a much higher protein content than their plant-based counterparts. We are talking about Formo products. Formo’s microorganisms can perfectly recreate cow proteins such as whey or casein, or make entirely new proteins. A study published last year regarding consumer demand for animal-free cheese in the UK conducted by Formo in collaboration with the University of Saskatchewan in Canada revealed that at price parity, animal-free cheese has the potential to share 33% of the UK cheese market. Moreover, figures suggest that if demand grows and technologies improve, the market share could increase significantly, and such products could become mainstream. A further study from early 2024 also found that …


Bored Cow's milk original flavor

© Bored Cow

Bored Cow Celebrates Major Expansion as Animal-Free Milk Reaches All 50 US States

Tomorrow Farms‘ consumer brand, Bored Cow, has reached a significant milestone in its national expansion: its animal-free milk range — Chocolate, Strawberry, Vanilla, and Original — has launched in 2000+ additional stores and is now available in all 50 US states.  The expansion includes the introduction of a new 11-oz format for the Original flavor and new 4-pack mini cartons. Recently, Bored Cow added a range of animal-free yogurts in strawberry, vanilla, and passion fruit mango flavors to its lineup of animal-free dairy made with fermented proteins.  When Bored Cow launched two years ago, the products were only available through the company’s website. Later, in 2023, the brand hit a major milestone by securing listings in Sprouts Farmers Market. Then, the products gradually reached thousands of …


NUTRUMAMI founder Frederik with Chuchu

Image courtesy of NUTRIMAMI

NUTRUMAMI Secures €450K Pre-Seed Funding to Pioneer a Brand New Ingredient Category, “Multi-Functional Plant Proteins”

NUTRUMAMI, a Danish startup developing a plant protein powder designed to replace the nutrients found in animal meat products, announces the successful closing of a €450K pre-seed funding round led by Kost Capital and Planetary Impact Ventures. Founded by Frederik Jensen, a fine-dining chef with over 12 years of experience in FMCG innovation, NUTRUMAMI states that it is pioneering a new ingredient category, “multi-functional plant proteins”. Jensen previously served as CIO and co-founder of CHEW in Boston. Head of Fermentation, Chuchu Huang, holds a PhD in microbiology and fermentation and previously worked at Mycorena and Novo Nordisk. Through a “unique cross-fermentation process”, for which the startup says it has a patent pending, NUTRUMAMI provides ingredients and flavors produced from sustainable resources to facilitate a reduction …


Kynda founders

© Kynda

Kynda: “We Can Impress Even Sceptical Consumers with Our Product”

Earlier today, German biotech Kynda announced it has commenced construction of a large-scale facility for the production of its mycoprotein product, Kynda Meat. Founded by Daniel MacGowan von Holstein and Franziskus Schnabel, Kynda’s biomass fermentation platform uses industry waste side streams to grow a strain of fungus in bioreactors in 48 hours —  a significant improvement over the industry standard of seven to ten days — and the process reportedly causes 700% less GHG emissions than pea protein. Just two weeks ago, Kynda announced, “After just 48 hours of fermentation in our 1,000-litre bioreactor, we have harvested high-quality mycelium that perfectly mimics chicken breast. Which we used to make some tasty Tuesday night tacos.” We spoke further with MacGowan von Holstein on the tacos, their …


Enifer mycoprotein facility

© Enifer

Enifer Raises €36M for Mycoprotein Facility Producing the “Missing Ingredient for a Sustainable Food Chain”

Finland’s Enifer has secured enough funding to begin the construction of a mycoprotein facility that will upcycle food industry sidestreams into fungi-based protein ingredients. The facility will cultivate up to 3,000 tons of Enifer’s proprietary mycoprotein, PEKILO®, every year; this is said to be enough to meet the annual protein needs of around 40,000 people. According to the company, the plant will be the first worldwide to produce this type of mycoprotein from sidestreams. The construction of the facility is expected to cost €33 million and be completed by the end of 2025, with operations ramping up in 2026. The new funding consists of a €15 million Series B round led by the private equity fund Taaleri Bioindustry Fund I, with follow-on investments from existing …


Cedric Verstraeten revyve CEO

Cedric Verstraeten © revyve

revyve: “Our Animal-Free Ingredients Are All-Natural, Helping to Create the Delicious Food Experiences Consumers Crave”

revyve is a foodtech company that is unlocking the full potential of yeast, a timeless natural super ingredient, to produce high-performing texturizing ingredients. With sustainability as its norm, revyve is on a mission to reinvent the food industry with future-proof ingredients that deliver the delicious food experiences consumers crave. Clean-label revyve products mimic dairy and egg functionality in traditional and plant-based foods. “The secret to unlocking the perfect texture in food can be as simple and sustainable as upcycling brewer’s yeast. And we can help humanity in the process,” says the Netherlands-based ingredient innovator. We had a quick catch-up with CEO Cedric Verstraeten about the company, its purpose, and impressive capacity: “We will reach a production capacity of 300 tons by the end of this …


Oobli and Grupo Bimbo have partnered to incorporate sweet proteins into baked goods.

© Oobli

Oobli’s Microbial Proteins to Sweeten Bimbo’s Baked Goods in a “Completely New Way”

California’s Oobli has partnered with Grupo Bimbo, a Mexican multinational food company touted as the largest bakery company in the United States and with a presence in 33+ countries, to introduce into baked goods its ultra-sweet proteins made with precision fermentation. This collaboration marks Oobli’s first global CPG partnership and Grupo Bimbo’s first time testing sweet proteins in products. Bimbo owns Oroweat, New York Bakery Co., and Entenmann’s, among other brands.  Oobli’s novel microbial proteins, which recently achieved GRAS (Generally Recognized as Safe) status, are described as natural sweeteners that, unlike traditional sugar, do not lead to diabetes, obesity, or sugar cravings because they are digested as protein rather than carbohydrates.  Ali Wing, CEO of Oobli, commented, “Sweet proteins have the potential to revolutionize sweetness and are a completely new way to think about how we …


Waring, a trusted source for high-performance kitchen appliances for more than 85 years, today announces the introduction of the Planit POD Fermentation System

© Waring

This Planit POD Fermentation System, Called the “Ultimate Industry solution”, Creates Vegan Analogs On-Site in 24 Hours 

Waring (previously Waring Commercial), a renowned US kitchen appliance brand with over 85 years in business, has partnered with the Californian company Planit Protein to introduce the Planit POD Fermentation System: a fermentation chamber appliance that comes with plant protein blends and organic cultures. Developed by Waring and described as the ultimate industry solution, the innovative Planit POD ferments and pasteurizes traditional vegan proteins, such as tempeh, meat analogs, or koji (up to 8lbs) on-site in just 24 hours, providing chefs with fresh fermented menu items made with clean ingredients.  To make fermenting simple, convenient, and profitable, the system uses Planit Protein’s shelf-stable, soy-free plant blends and proprietary organic culture produced at scale in the US by Sylvan Bio. Waring General Manager and Senior Vice President …


daisy lab's team

© Image courtesy of Daisy Lab

Yeast Instead of Cows: Daisy Lab Obtains EPA Approval to Scale Whey Proteins

New Zealand’s precision fermentation biotech Daisy Lab announces that the Environmental Protection Authority (EPA) has approved the expansion of its dairy protein platform to 5,000 L. The endorsement follows the successful production of animal-identical whey proteins in 10 L fermenters announced in January. Day Lab states that this approval marks another significant milestone in scaling and commercializing its technology, enabling it to construct a pilot facility.  CSO and co-founder Dr. Nicole Freed highlights the role of the EPA in helping Daisy Lab deal with the legal aspects related to genetic technologies. She shares: “We invested significant time and resources into preparing our application, and it’s gratifying to see our efforts pay off. This is a crucial step forward for Daisy Lab and for precision fermentation technology in New …


A pizza with animal-free mozzarella

© New Culture

New Culture Partners with CJ CheilJedang to Streamline Costs of Animal-Free Mozzarella

Californian animal-free cheese producer New Culture announces a partnership with its previous investor, South Korean biotech giant CJ CheilJedang. New Culture develops casein from precision fermentation to make cow-free cheeses that melt, stretch, bubble, brown, and taste like conventional cheese without the lactose, cholesterol, hormones, and antibiotics found in milk.  The partnership will focus on reducing the production cost of New Culture’s casein to obtain a competitive price for its first product, animal-free mozzarella for pizzerias. Seung June Choi, Senior Vice President of Strategic Planning at CJ CheilJedang, comments, “Since our initial investment in New Culture in 2022, the CJ CheilJedang team has continued to be impressed by the company’s technical progress, robust bioprocess, and global ambition in the animal-free dairy industry.” Expertise to fuel …