R&D

Lean startup principles whitepaper

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New Whitepaper Explores How Lean Startup Principles Could Accelerate Food Tech Innovation

New Wave Biotech and Nurasa have partnered to publish a new whitepaper exploring how lean startup principles — originally designed for fast-moving software companies — could be used by food tech innovators. Titled The Lean Startup Meets Food Tech: Does It Work?, the report reinterprets the five Lean Startup principles originally written by entrepreneur and author Eric Ries, outlining how they could apply to food tech and biomanufacturing. The resulting principles are: “Helping teams move faster and smarter” The paper draws on insights from investors, founders, corporates, and scientists from across the food tech ecosystem, including Givaudan, Tetra Pak, Nucleus Capital, and CJ CheilJedang. It also consults startups such as Liven, MeliBio, and DeNovo. The resulting guidance illustrates how lean principles could be used to …

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hollow fiber cultivated chicken production

© Shoji Takeuchi/The University of Tokyo

Researchers Develop Hollow Fiber Bioreactor to Improve Cultivated Meat Texture and Scale

Researchers at the University of Tokyo have developed a bioreactor that mimics a circulatory system, improving the production of cultivated meat by ensuring even nutrient and oxygen delivery to tissues. This new approach, published in Trends in Biotechnology, allows the creation of over 10 grams of chicken muscle tissue, addressing key challenges in scaling up cultivated meat production. Hollow fibers for nutrient delivery “We’re using semipermeable hollow fibers, which mimic blood vessels in their ability to deliver nutrients to the tissues,” explains senior author Shoji Takeuchi. These fibers, commonly used in medical applications such as dialysis, can now be adapted for biofabricating tissues. By precisely arranging the hollow fibers, the bioreactor ensures that nutrients and oxygen are uniformly distributed, preventing necrosis in thicker tissues, a …

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Scottish Enterprise Backs Green Bioactives with £1.1 Million Grant for Plant-Derived Product R&D

Green Bioactives, a Scottish biotechnology company specializing in sustainable plant-based natural products, has secured a grant of up to £1.1 million from Scottish Enterprise. This funding will support an 18-month research and development project focused on scaling up the production of plant-derived bioactive ingredients using the company’s proprietary Plant Cell Culture Technology platform. The project will help enhance the company’s ability to meet growing demand for eco-friendly and ethically sourced ingredients. Green Bioactives plans to use the grant to expand its production capabilities, ultimately enabling the company to offer viable alternatives to conventional bioactive ingredients sourced from wild-harvesting or synthetic processes. Leah Pape, head of high growth services at Scottish Enterprise, stated, “Green Bioactives is a prime example of the kind of ambitious and innovative …

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Plenitude Final Conference Banner

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Plenitude Project Announces Final Conference on Circular Bioeconomy for Sustainable Protein Production

The Plenitude Project announces its Final Conference, focused on Circular Bioeconomy for Sustainable Protein Production, taking place on June 3, 2025, at the Fokker Terminal in The Hague, Netherlands. The conference is co-located with Bridge2Food Europe and offers a unique opportunity for stakeholders, professionals, and academics to explore cutting-edge innovations and actionable solutions in sustainable protein production. The event is free to attend for relevant audiences passionate about creating change and addressing global challenges through collaboration and innovation. The event organizers highlight the following key features: “We’re thrilled to showcase the results of six years of dedication in a day filled with insights into the latest innovations in bio-based industries. I thank CBE-JU for our Flagship project and our Plenitude partners for their collaboration and look forward …

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Low Food reveals results of mycoprotein research

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Research by Low Food Reveals Innovative Applications for Mycoprotein, Including Tofu, Jerky & Gnocchi

Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat alternatives. Conducted in collaboration with Flevo Campus, agri-food company Cargill, and B2B mycoprotein ingredient company ENOUGH, the research aimed to create an entirely new category featuring mycelium as a stand-alone product. Using ENOUGH’s ABUNDA mycoprotein, participating chefs and product developers came up with a range of possible applications, including tofu, tempeh, jerky, tortillas, falafel, muffins, gnocchi, and more. Mycelium is considered to be a promising ingredient as it grows extremely quickly, has a low carbon footprint, and requires less land and water than animal proteins. Furthermore, it is rich in protein and fiber, low in fat, sugar, and calories, and …

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ClearMeat partners with NIFTEM

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Indian Cultivated Meat Company ClearMeat Partners With Academic Institution NIFTEM to Scale Food Tech Innovation

Indian cultivated meat company ClearMeat has announced a collaboration with the country’s National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K). According to a LinkedIn post, ClearMeat recently hosted a productive meeting with the Head of NIFTEM, Mr. Harinder Oberoi, at the institute’s headquarters. This marked the start of an official partnership that will combine the expertise and resources of the two organisations as they work to scale innovation within the biotech and foodtech segments. NIFTEM operates under the Indian government’s Ministry of Food Processing Industries, supporting research and education within the food processing sector. “We extend our sincere gratitude to Mr. Oberoi for his unwavering trust in our brand and his commitment to standing in solidarity with our mission to revolutionize the cultivated …

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Alt protein research

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GFI Research Grant Program Will Provide Up to $3.5MM for Alternative Protein Projects in Two Key Areas

The Good Food Institute (GFI) is requesting proposals for its annual Research Grant Program, which will fund up to $3.5MM in open-access research for alternative proteins. The organization invites proposals for projects that will take up to 24 months and cost up to $250,000, with additional funding available for collaborations involving new-to-the-field partners. Proposals should target one of two key priority areas: Empowering high-quality research Three online informational sessions will be held for those interested in learning more about the research topics and submission process. Each will feature a pre-recorded webinar and a live question-and-answer session. Since 2019, GFI’s Research Grant Program has awarded 129 grants and provided over $24 million in open-access research support across 25 countries. Last year’s program funded research into upcycled …

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TissenBio Farms

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South Korea Invests $10M in New Cultivated Meat Research Center

South Korea is investing US$10 million (₩14.5 billion) in the construction of a new cultivated meat research center in Uiseong County, North Gyeongsang Province. This includes around $3.6 million in state funding, with the remainder provided by the county and province. The capital will be deployed over a three-year period extending from 2025 until the expected completion of the facility in 2027. Claimed to be the first of its kind in the country, the three-floor center will span 2,663 square meters, providing resources to help companies with research, regulatory approval, and commercialization. This will include infrastructure for mass cultivation, prototype production, and full-cycle industrialization. There are plans for the facility to build a system capable of producing up to 100 kilograms of cultivated meat per …

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new harvest

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Canadian Government Invests $1M in Cellular Agriculture Research for the Prairies

The Government of Canada has allocated CAD 1 million in funding through Prairies Economic Development Canada (PrairiesCan) to support the Cellular Agriculture Prairies Ecosystem (CAPE) Project, an initiative led by New Harvest Canada. The funding will be matched by contributions from regional partners, bringing the total investment to approximately CAD 2.4 million over three years. The CAPE Project is designed to establish a cellular agriculture research and innovation network across the Prairie provinces, with a focus on utilizing local agricultural resources for biomanufacturing. The initiative will involve collaboration between industry and academic institutions, including the University of Alberta, University of Manitoba, and Lethbridge Polytechnic, among others. Terry Duguid, Minister for PrairiesCan, states, “Alberta’s farmers and producers work hard to feed our communities and drive our …

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© Planteneers GmbH

Study: How the Flavor of Plant-Based Meat Could Be Improved Using the Taguchi Method

Scientists in Russia have conducted a study investigating how a statistical method called the Taguchi Method could be used to improve the flavor of plant-based meat alternatives. The research studies the effects of sugar type, concentration, and reaction temperature on factors such as sensory characteristics, volatile organic compounds, and products of the Maillard reaction (a chemical reaction between amino acids and reducing sugars that creates melanoidins, the compounds which give browned food its flavor). The results indicate that temperature is the predominant factor influencing the formation of Maillard reaction products and the sensory characteristics of the flavorings. The most notable meat flavor and the highest levels of acceptability were achieved through 25 mM xylose-based flavorings prepared at 140 °C. More research needed Analysis of volatile …

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Debut animal-free carmine

© Mark Wall, Chief Scientific Officer, Debut

Debut Develops Animal-Free Carmine Pigment Using Proprietary Biotechnology

Debut, a US company producing biotech ingredients for the beauty industry, has announced a breakthrough in the development of animal-free carmine. Carmine is an intense red pigment derived from the cochineal beetle, and is widely used in beauty products, food, and textiles. However, Debut has discovered a new class of enzyme enabling the bioproduction of animal-free carmine, and has developed technology that allows the ingredient to be produced at pilot scale. The process combines patented microbial production systems with cell-free biomanufacturing to overcome industrial limitations, reportedly improving bioproduction by 100-fold. Past attempts to produce synthetic alternatives to carmine have largely been unsuccessful, failing to precisely match the pigment and sometimes attracting health concerns. For example, the FDA recently banned the use of a pigment called …

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Allbiotech reactor

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Allbiotech Introduces Cost-Effective Bioreactor for Precision Fermentation Research

Spanish biotech startup Allbiotech Biotechnologies has completed the first production run of its Genesys V1 bioreactor, a lower-cost alternative for precision fermentation research. The company aims to make bioreactor technology more accessible to food tech startups, research institutions, and universities by offering a system priced at one-third of the cost of traditional pharmaceutical bioreactors. With a 1-liter glass vessel, integrated sensors, and five peristaltic pumps, Genesys V1 is designed for early-stage testing, process optimization, and scale-up research in food production. Allbiotech was founded in 2024 with the goal of reducing the cost barrier associated with precision fermentation equipment. “A cost-optimized design, coupled with our experience in manufacturing high-tech equipment, has allowed us to realize a new generation of bioreactors. We are thus eliminating the economic …

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aloe vera

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New Study Explores Aloe Vera as a Cost-Effective Scaffold for Cultivated Meat

A new study published in npj Science of Food presents an innovative approach to cultivated meat production, using Aloe vera as a natural scaffold to grow bovine fat tissue. This breakthrough could help make cultured fat production more scalable, cost-effective, and sustainable—especially for hybrid plant-based and cultivated meat products. While Aloe vera is best known for its use in skincare and food, researchers are now exploring its potential in cellular agriculture. The study highlights Aloe vera parenchymal cellulose (AVPC)—a byproduct of the cosmetics and beverage industries—as a promising, food-safe material for growing bovine mesenchymal stem cells (bMSCs). Thanks to its porous and water-absorbing structure, Aloe vera cellulose supports cell growth by retaining moisture, promoting cell attachment, and aiding in tissue development. Unlike synthetic or animal-derived …

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Planted fermented steak

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European Alternative Protein Patents Increase by 960% in a Decade

A new analysis by GFI Europe has found that patent publications by European alternative protein innovators have seen a huge 960% surge over the past decade. Over 5,000 alternative protein patents have now been published by European organisations, with the publication rate growing by an average of 32% per year. 1,191 patents were published in 2024, compared to just 124 in 2015. Despite this, GFI says many technologies remain overlooked and more open-access research is needed. Plant-based foods dominate Plant-based foods dominate the research, accounting for almost 4,000 patents (74% of the total number). However, GFI says some areas are still neglected, such as breeding better protein crops to provide the raw ingredients for plant-based products. A much smaller number of patents has been published …

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Simple Planet makes cultivated meat powder for f&&B applications

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Simple Planet Unveils Serum-Free Cell Culture Medium, Slashing Costs by 99.8%

South Korea-based alternative protein company Simple Planet has announced the development of a patented, serum-free cell culture medium designed for use in cell-based food production, biopharmaceuticals, and regenerative medicine. The medium, created through probiotics recycling, is expected to launch globally in 2025. According to the company, the formulation could reduce production costs by over 99.8% compared to conventional media. By replacing fetal bovine serum (FBS) with probiotics-derived metabolites, the medium eliminates ethical concerns and the high costs associated with animal-derived components. Successful trials & enhanced cell growth The new cell culture medium has undergone successful trials in collaboration with global research institutions and innovation centers. Testing has demonstrated that the formulation enhances myoblast cell proliferation while maintaining normal cell morphology, positioning it as a potential …

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methylcellulose

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Study Explores Viable Alternatives to Methylcellulose in Meat Substitutes

A recent study conducted by French ingredient developer MANE and higher education and research institution ONIRIS VetAgroBio, has examined alternative ingredients that could replicate the textural properties of methylcellulose in plant-based meat products. The research focused on developing a formulation that maintains the structural integrity of soy-based burgers without relying on this common additive. Methylcellulose is widely used in meat substitutes for its gelling and binding properties, but industry interest in cleaner-label alternatives has driven research into viable replacements. While consumer data suggests that only a small percentage of European shoppers actively avoid the ingredient, manufacturers continue to explore options that align with growing demand for simplified ingredient lists. The study tested a combination of faba bean protein, the enzyme laccase, and sugar beet pectin to replicate the …

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The Cultivated B

© The Cultivated B

The Cultivated B Unveils Synthetic Growth Factor to Reduce Cultivated Meat Costs

Biomanufacturing company The Cultivated B has developed a synthetic molecule that could significantly reduce the cost of growing cells for cultivated meat, biopharmaceuticals, and other cell-based industries. The newly identified molecule, TCB-32, functions as a replacement for basic fibroblast growth factor (bFGF), a key ingredient in cell culture that stimulates cell growth but is expensive and unstable. Addressing challenges in cell culture Producing cultivated meat requires growing large numbers of cells in bioreactors. One of the biggest challenges is the high cost of growth factors like bFGF, which are essential for cell proliferation but difficult to produce consistently. bFGF is also fragile—it breaks down quickly, requiring frequent replenishment, which further increases costs. The Cultivated B’s research team has identified TCB-32, a synthetic small molecule that …

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Turkish researchers gain funding for alternative protein project

Professor Mecit Halil Öztop. © METU

Turkish Researchers Receive Horizon Europe Funding to Develop Alternative Proteins From Staple Crops

Turkish researchers led by Professor Mecit Halil Öztop from Middle East Technical University (METU) have received Horizon Europe funding to develop new types of plant-based alternative proteins. Called APRISE, the project is one of just 13 to be selected under the WIDERA ERA Talents call, which received 117 proposals. It is METU’s first consortium leadership within the Horizon Europe Program. The four-year project will work to develop new protein sources from staple Turkish crops such as chickpeas, lentils, and other legumes. The proteins will be used in products such as dairy alternatives and ready-to-eat foods. APRISE will have a total budget of almost €3 million, with around €654,000 for METU. It will bring together 18 partners from 11 European countries, with the goal of reducing …

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Fermented fats

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Melt&Marble Partners With Valio to Develop Plant-Based Foods Containing Fermented Fats

Melt&Marble, a Swedish startup producing fat ingredients using precision fermentation, has partnered with major Finnish food company Valio to develop plant-based foods made with fermented fats. The long-term research collaboration will involve studying the properties of new types of fat produced by Melt&Marble, before commercializing plant-based foods containing the fats. These should have improved mouthfeel, structure, and succulence compared to existing plant-based alternatives. The fermented fats will need to gain novel foods approval to be sold on the European market, meaning it will take several years for the products to arrive on supermarket shelves. In the US, Melt&Marble’s products will undergo the FDA’s Generally Recognized as Safe notification process, which should allow for faster approval. Consequently, commercialization may begin in the US by the end …

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© nito - stock.adobe.com

How Fava Beans Could Improve the Mouthfeel of Plant-Based Foods

Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have studied how fava beans could affect the mouthfeel of plant-based foods. In particular, the researchers investigated protein nanofibrils from fava beans; these are special protein molecules organized into tiny structures, which can have a lasting effect on the texture of foods. To determine how fibrils affect cells under physiological conditions, the study used a cellular model of human oral tactile cells, which play a key role in the perception of texture and the mouthfeel of food and beverages. The research showed that the nanofibrils roughened the surface structure of the cells without changing their overall elasticity. Furthermore, adding nanofibrils to the cells’ culture medium altered the activity of receptor …

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