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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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fermentation

© nordroden - stock.adobe.com

Report Identifies 5 Disruptive Technologies to Shake Up Fermentation Industry

Following a comprehensive review of the fermentation sector, Lever VC, a leading venture capital firm specializing in alternative protein investments, announces the release of its latest report highlighting the top technologies that could advance the production of fermented food and ingredients. Lever VC argues that despite notable advancements in CRISPR gene editing, AI and machine learning for bioinformatics systems, and high-throughput screening technologies, challenges remain in scaling up biological processes and lowering expenses to reach price parity with animal products. The new report pinpoints five cutting-edge technologies that offer potential solutions to overcome existing barriers to transform the growing biomass and precision fermentation industries: 1. Organism strain development with potential to increase productivity 10X Different methods, such as artificial intelligence/machine learning-trained algorithms or trial-and-error approaches, promise …

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A mycoprotein steak

Image courtesy of Nosh.bio

Nosh.bio’s Retroffited Plant Ready to Produce “Thousands of Tons” of Mycoprotein Annually

Nosh.bio, a B2B biomass fermentation startup recently showcased on the Investment Climate Podcast, announces it has achieved a production milestone at its newly established plant near Dresden, Germany. The biotech explains that it has conducted extensive production trials, indicating that is on track to produce “thousands of tons” of its mycoprotein ingredient annually. The inaugural production run is expected to occur within the next four to five months.  The company’s mycoprotein delivers a muscle-like structure, allowing manufacturers to produce single-ingredient meat and seafood alternatives without extrusion or additives. Furthermore, it provides an umami taste with zero aftertaste and a neutral color, providing manufacturers with a versatile ingredient with additional binding functionalities.  Retrofitting to scale Nosh.bio’s site was a closed brewery transformed into an alternative protein …

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TurtleTree has secured its first commercial partnership with Cadence Performance Coffee, a company dedicated to enhancing overall human performance.

©TurtleTree

TurtleTree’s Animal-Free Lactoferrin in Functional Espresso Marks First Commercial Partnership

Singaporean precision fermentation company TurtleTree announces it has secured its first commercial partnership with the US company Cadence Cold Brew to launch a functional espresso under the brand Cadence Performance Coffee. The companies have teamed up to introduce this innovative espresso shot range designed to improve athletic performance, featuring TurtleTree’s LF+ — the world’s first animal-free lactoferrin.   The LF+ espresso shot will offer athletes a convenient way to access the benefits of lactoferrin, which supports iron regulation, immune function, and gut health. Moreover, the LF+ can help counteract the negative effects of caffeine on zinc and iron absorption, ensuring that the body still gets access to these important nutrients, explains the biotech. This partnership comes only six months after TurtleTree obtained its self-GRAS status (generally …

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21st.BIO unveils a new pilot plant facility to accelerate the impact of biotech innovations globally.

Image courtesy of 21st.BIO

21st.BIO Unveils Cutting-Edge Facility to Accelerate Transition Between Lab and Large-Scale Fermentation

21st.BIO, a Danish bioproduction firm offering integrated end-to-end services, has launched a new pilot facility in its Danish headquarters in Søborg to facilitate and accelerate the transition between lab and large-scale fermentation of biotech innovations.  At its new plant, 21st.BIO aims to guide and support early-stage startups or large companies in scaling the production of recombinant proteins and peptides with applications in nutrition, F&B, agriculture, biomaterials, and biopharma.   The new plant features “state-of-the-art” processing equipment with over 3000 L fermentation capacity, focusing on optimizing specific processes. It offers services from strain construction to industrial production to help customers scale more quickly in a risk-mitigated and cost-effective way. Thomas Schmidt, co-founder and CEO of 21st.BIO, commented, “In this industry, upscaling mistakes cost a lot of money and time. For …

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German fermentation summit

© Food Campus Berlin

Success of German Fermentation Summit Emphasises Role of Fermentation as a Future Food Technology

At the German Fermentation Summit, organised by Food Campus Berlin and Food Harbour Hamburg on 18 April 2024, experts from various fields gathered to discuss the diversity of fermentation techniques, from traditional methods to the latest developments. Summit participants were able to see for themselves that fermentation is becoming increasingly important for future nutrition and for the protein revolution by being used as a method for producing alternative proteins. What struck the participants as particularly positive was both the range of topics and the diversity of companies in their various phases, from start-ups to science to politics and large corporations. The summit programme included 28 speakers from startups, science, politics, and industry. A total of four thematic blocks were dedicated to the space and visitors …

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Imagindairy

© Imagindairy

Fermentation-Enabled Alternative Protein Market to Grow With 14% CAGR

A report by Insight Ace Analytic has predicted that the fermentation-enabled alternative protein market will be worth $1191.06 million by 2031, growing with a CAGR of 14%. Due to the rise of flexitarianism and increased demand for sustainable proteins, investments in fermentation-enabled proteins are on the rise. However, some consumers have safety concerns relating to fermented proteins, which could restrain the market. As a result, it may be necessary for companies in the space to educate consumers on the technology and its benefits through strategies such as marketing campaigns. Precision fermentation takes the lead By process, precision fermentation will lead the market as it can produce a wide range of end products for the food, agriculture, and pharmaceutical industries, among others. Microbial, fungal, and algal …

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The Swiss startup Nectariss, founded by Richard Splivallo, a professor and truffle expert, is revolutionizing the world of truffle oils with a range of natural truffle flavor concentrates developed using fermentation.

© Nectariss

Meet the Nectariss Method Reshaping the Truffle Oil Market

The Swiss startup Nectariss, founded by Richard Splivallo, a professor and truffle expert, is revolutionizing the gastronomic scene with natural truffle flavor concentrates developed using fermentation. Under the brand NBROSIA, Nectariss’s products are claimed as “the most authentic truffle flavors on the market.” This statement is reflected in NBROSIA’s popularity, which has skyrocketed, with a 300% growth in its B2B customer base and expansion into five European countries and the USA, as reported by EU-Startups. In an effort to continue pushing the boundaries of flavor innovation, the Nectariss team embarked on a new project funded by the Good Food Institute last year. The research aims to address the flavor limitations of current seafood alternatives by exploring precision fermentation with filamentous fungi and algae to mimic specific seafood flavors.  …

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Tacos filled with mycoprotein meat

© Maia Farms x The Better Butchers

Maia Farms Secures $2.3M to Advance Climate Positive Food with Highly Nutritious Mycoprotein

Vancouver-based Maia Farms, a B2B producer of the mycoprotein and winner of the Deep Space Food Challenge Grand Prize with its ingredient CanPro, announces it has secured $2.3 million in a pre-seed funding round.  CanPro, a textured protein ingredient made with mycelium, is said to “dramatically” improve the taste and texture of food products while providing nutritional and sustainability benefits. It is rich in proteins, contains fiber, calcium, and 5.5 times more iron than beef, and requires only a tenth of the land needed to produce an equivalent amount of beef. With the newly raised capital, the Canadian innovator will accelerate its R&D activities, scale up operations, and grow its market reach.  A climate-positive food system The Californian VC Joyful Ventures, PIC Investing Group from Saskatchewan, and …

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Jooules' team.

CFO Luke Stevenson (L), Founder David McLellan, and Research Scientist Usama Mukhtar © Jooules

Jooules Secures NZ$1M to Transform CO2 into Complete Protein Ingredients

Jooules, a New Zealand startup that turns greenhouse gas emissions into protein ingredients, has secured NZ$1 million in a pre-seed round led by early-stage investor Sprout Agritech LP. David McLellan, a participant in the Sprout Accelerator program, founded Jooules to transform protein production with an animal and land-free process that delivers a climate-positive ingredient.   A pioneer in New Zealand, the startup leverages cutting-edge science, gaseous fermentation, and specific microbe strains that consume CO2 and turn it into a complete protein powder.  With the new capital, the startup plans to grow its technical team and scale its platform while it develops products in collaboration with the Crown research entity SCION.  Warren Bebb, investment manager at Sprout, shares, “They’ve invented a way to address a global challenge that uses …

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Nosh Biofoods has developed a mycoprotein for clean label meat alternatives

© Nosh Biofoods

Nosh.bio’s Mycoprotein for Single Ingredient, Clean-Label Alternatives to Reach Price Parity with Poultry in 2025

Nosh.bio, a B2B biomass fermentation startup based in Germany, has developed a unique mycoprotein that allows manufacturers to produce single-ingredient meat and seafood alternatives with a clean label. According to the startup, the new ingredient provides an umami taste with zero aftertaste and a neutral color. This allows the production of 100% mycoprotein analogs without any additives or binders, with final products only needing color additives, spices for flavor, and oil. “It is not only colour-neutral, it also has no off taste — an extremely important point in the context of the alternative protein space, where several protein sources have a strong off taste requiring masking agents, and therefore long ingredient lists,” Tim Fronzek, Nosh.bio’s CEO and co-founder explained in conversation with Cultivated X.  Long …

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