Asia

Agriculture / Agribusiness

Webtalk: Rethinking Food – APAC as a Living Lab for the Future | update #15

The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. Rethinking Food – Singapore as a Living Lab for the Future August 21st, 10:30 AM Berlin | 4:30 PM Singapore | 5:30 PM Tokyo Alternative Protein and Novel food offer a powerful opportunity, not only to secure economic strength in the global food market, but also as a strategic path toward food security and greater independence. While debates continue in the European Union about how we may describe or label plant-based foods, alongside ongoing discussions on the regulation of novel foods, innovation appears to be deeply …

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Steakholder Foods

© Steakholder Foods
Retail & E-Commerce

Steakholder Foods Debuts Plant-Based White Fish and Salmon Products in Israel

Steakholder Foods, a company specializing in alternative protein production and 3D-printing technologies, has introduced its first plant-based white-fish kebabs and salmon patties to retail markets in Israel. These products, under the Green Future (Atid Yarok) brand, are now available at leading vegan specialty outlets across the country. The products are being manufactured by Steakholder’s partner, Bondor Foods, following a successful pilot phase and subsequent commercial scale-up. First full product cycle This product launch represents the company’s first full product cycle, from premix supply to consumer sales. The announcement follows an earlier purchase order made by the company in September 2024, which paved the way for these new products to reach market shelves. Steakholder Foods, founded in 2019, is focused on advancing alternative protein solutions through …

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Filipino food stock

Photo: Christian Moises Pahati on Pexels
Studies & Numbers

Survey: 83% of Filipino Consumers Plan to Increase Their Consumption of Plant-Based Foods

Tokyo-based consumer research agency GMO Foods has conducted a survey on the attitudes of Filipino consumers toward plant-based foods. The results are overwhelmingly positive, with 83% of respondents saying they intend to increase their consumption of plant-based foods in the coming year. Additionally, 90.8% believe plant-based products are healthier and more sustainable than animal proteins, and the survey shows strong recognition of foods such as vegetables, grains, beans, tofu, plant-based meat alternatives, and soy products. A huge 92.7% of consumers said that food companies have a responsibility to manage the health and sustainability of their food chains, and 85% agreed that they should achieve this by selling more plant-based products. Furthermore, 80.1% of respondents said they would be more likely to visit restaurants, hotels, and …

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Cell AgriTech pilot plant

© Cell AgriTech
Manufacturing & Technology

Cell AgriTech to Open Cellular Agriculture Pilot Plant in Singapore With Contract Manufacturing Model

Biotech startup Cell AgriTech has announced that it is opening a pilot plant in Singapore, which it describes as a “launchpad for cellular agriculture production”. The facility will be operational by next month, offering an affordable contract manufacturing model where startups and cultivated meat companies can scale or validate their concepts without any upfront CAPEX or OPEX costs. On LinkedIn, Cell AgriTech lists a variety of advantages to the service, including: Growing the future of food Cell AgriTech previously opened a cultivated meat production plant in Penang, Malaysia, with a total investment of RM20 million. The facility was claimed to be the first of its kind in the country. The company is now planning to host a Cultivated Meat Conference at the Penang site on …

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PROT block

© PROT
Products & Launches

India’s PROT Prepares Commercial Rollout of Shelf-Stable Plant Protein Block

Mumbai-based foodtech company PROT is preparing to launch its debut product, PROT Block, a shelf-stable plant protein developed for both consumer and professional kitchens. The product enters the market following a closed trial involving 500 users, which included home cooks, fitness enthusiasts, and culinary professionals. PROT Block is a firm, minimally processed plant protein that can be cut, cooked, and incorporated into a wide range of dishes. With a neutral taste and adaptable texture, it is intended for varied applications, from stir-fries and curries to sandwiches and salads. Each 100g serving contains 15 grams of protein and 10 grams of fiber. The product is free from common allergens including soy, gluten, nuts, and dairy, and does not require refrigeration, making it suitable for ambient storage …

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Green Rebel partners with Zus Coffee

Image: Green Rebel on LinkedIn
Food Service

Malaysia’s Largest Coffee Chain Launches Vegan Menu in Partnership With Green Rebel

Malaysia’s largest coffee chain, Zus Coffee, has partnered with Indonesian plant-based brand Green Rebel to offer a vegan ready-to-eat menu. The dishes on the menu include: The first two options are both made with Green Rebel’s mushroom and soy-based protein, while the Mushroom & Truffle Pasta contains dairy-free cheese. Each dish has under 200 calories. The vegan menu will be available at more than 200 Zus Coffee outlets in Terengganu, Kelantan, and Pahang States. It has been launched in response to growing demand for meat-free foods in Malaysia. Plant-based foods tailored to the Asian market Green Rebel launched in 2020 and claims to be Indonesia’s leading plant-based food tech startup. The company makes meat and dairy alternatives tailored to the Asian market; its plant-based meats …

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Algocell

© Algocell
Investments & Finance

Algocell Secures $2.8M in Pre-Seed Funding to Optimize Bioprocessing with AI

Algocell, an Israeli startup focused on AI-driven bioprocess optimization, has raised $2.8 million in pre-seed funding to advance its platform for accelerating the scale-up and efficiency of cell-based manufacturing. The funding round was led by Good Company VC (GCVC) and includes a non-dilutive grant from the Israel Innovation Authority, with participation from several angel investors with sector-specific expertise. AI-powered bioprocess optimization The startup, founded in 2023, specializes in developing an AI-powered Digital Twin platform designed to optimize bioprocess development in industries such as cultivated meat, precision fermentation, biofuels, and cosmetics. This platform leverages machine learning models to improve experimentation speed, process control, and product consistency, even with small datasets. Omri Schanin, CEO and co-founder of Algocell, noted the need for more efficient approaches in cell-based …

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seaweed stock

Image: Oleksandr Sushko on Unsplash
Algae, Microalgae & Seaweed

Seaweed-Based Growth Media Could Replace Traditional Cell Culture Media in Cultivated Meat Production

A new research project led by James Cook University (JCU) and the Singapore Institute of Technology (SIT) is investigating the use of seaweed as a potential alternative to traditional cell culture media in the production of cultivated meat and seafood. This initiative seeks to address the challenges of sustainability, cost, and ethics in cellular agriculture by utilizing seaweed’s abundance and fast-growing nature. Turning seaweed into meat The project, named SeaToMeat – Optimizing Seaweed Proteins to Cultivate Meat, focuses on converting seaweed proteins into hydrolysates, which are mixtures of amino acids, small proteins, and bioactive compounds. Hydrolysates are formed when larger proteins are broken down into smaller components. These seaweed-derived hydrolysates could serve as a low-cost and sustainable alternative to the fetal bovine serum traditionally used …

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Country Delight oat milk

© Country Delight
Milk- and Dairy Alternatives

Indian Dairy Brand Country Delight Expands Into Plant-Based With New Oat Milk

Indian dairy and grocery brand Country Delight has entered the plant-based drink sector with a new milk alternative. Sold under the name Oat Beverage, the product is made from Australian oats and is free of chemical additives, preservatives, and added sugars. It also does not contain soy or nuts, and is reportedly produced in an allergen-controlled facility to reduce the risk of cross-contamination. The milk alternative aims to address the growing demand for dairy-free products among lactose-intolerant people and health-conscious consumers. It is said to be easy to digest and a source of fiber, vitamins, and minerals. “Making India live better” India has a strong tradition of consuming plant-rich food, and a survey conducted last year found that the proportion of people following a vegetarian …

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cultured meat cellbased beef

© Firn-stock.adobe.com
R&D

Korean Scientists Develop Marbled Cultivated Meat Using Self-Healing Scaffolding Technology

Researchers in Korea have developed a scaffolding technology for achieving precise marbling patterns in cultivated meat at scale. In a new paper, they describe the use of self-healing hydrogels containing boronic acid-conjugated chitosan. This achieves robust reversible bonding at a neutral pH, unlike conventional hydrogels which require nonphysiological conditions for strong, reversible bonding. Each hydrogel variant optimizes mechanotransduction (the conversion of a mechanical stimulus into chemical activity) for the differing requirements of fat and muscle cell culture. Biocompatibility studies have confirmed that the scaffolding technology supports the growth of mouse-derived cells and bovine-derived primary muscle cells. It reportedly enables the assembly of muscle and fat monocultures into centimeter-thick meat with micrometer-scale marbling patterns. Furthermore, organoleptic and nutritional properties can be adjusted without the need for …

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Pure Mylk

© Pure Mylk
Milk- and Dairy Alternatives

Pure Mylk Opens Southeast Asia’s First Facility for Plant-Based Beverage Innovation

Pure Mylk has launched The Mylky Way, a new innovation hub located in Selangor, Malaysia. This facility, described as Southeast Asia’s first dedicated to plant-based beverages, supports the development of sustainable food technologies in the region. By combining beverage formulation, testing, and scalable production in one location, The Mylky Way will assist brands across various stages of product development, from prototyping to market launch. The Mylky Way provides a collaborative environment for food science and business development, with a focus on creating clean-label, functional, and climate-conscious products. The facility is designed to address the growing demand for plant-based beverages in Southeast Asia, where consumer interest in healthier, environmentally friendly options is increasing. In a statement, Marcus Khoo, the founder and CEO of Pure Mylk, explained …

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A close up of a man's hands tearing apart a piece of 3D printer plant-based beef steak to show the muscle-like fibres.

© Steakholder Foods
Cultivated Meat

Tokyo Scientists Discover Key Amino Acids for Enhancing Flavor in Cultivated Meat

Researchers at the Institute of Industrial Science, The University of Tokyo, have identified key factors that influence the flavor of cultivated beef, specifically focusing on free amino acids. Their study, recently published in Food Chemistry, explores how these compounds can be measured and controlled to enhance the taste of lab-grown meat. As global demand for meat continues to rise, the environmental and ethical concerns surrounding traditional meat production have intensified interest in cultivated meat. While the technology has advanced significantly, one challenge remains: replicating the taste of conventional beef. The role of amino acids in meat flavor Amino acids, which contribute to the flavor profile of traditional meat, play a central role in this research. Free amino acids, in particular, are critical in shaping meat’s …

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Alfred's Foodtech

© Alfred's Foodtech
Cheese Alternatives

Alfred’s Foodtech Launches “First” Sliced Plant-Based Cheeses With 18% Protein

Alfred’s Foodtech has officially entered commercial sales after four years of development, under the brand name Alfred’s Deli. The company has launched what is claimed to be a new category of hard cheese slices for the plant-based market; its debut products, Gouda and Gouda with Pesto, are said to be the first sliced plant-based cheeses to offer 18% protein. Alfred’s says it is already seeing strong early adoption from flexitarians, its main target audience. The company hopes to meet the growing demand for plant-based dairy alternatives with a strong nutritional profile. On LinkedIn, Alfred’s said the products were available for retail purchase across Israel at Victory supermarkets. “Just the beginning” After it was founded in 2021, Alfred’s quickly managed to produce prototypes of plant-based deli …

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EFISHient Protein

© EFISHient Protein
R&D

EFISHient Protein Develops Plant-Based Grouper Fillet Prototype Ahead of Cultivated Product

EFISHient Protein has introduced its first prototype of a plant-based grouper fillet, replicating the texture and structure of the widely consumed white fish. The product is formulated from plant-derived ingredients, designed for commercial preparation and distribution, offering an alternative to traditional seafood without impacting marine ecosystems. Bridging the gap The company’s development of the plant-based fillet serves as an interim step in its research and development pipeline while progressing toward a cultivated grouper fillet. The future product will combine real grouper fish cells with cultivated seafood technology to replicate the sensory and nutritional profile of wild-caught grouper. EFISHient Protein’s cultivated fillet is intended to provide a protein-rich option free from antibiotics, mercury, and microplastics, issues commonly associated with conventional seafood. Dana Levin, CEO of EFISHient …

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Kind Kones

© Kind Kones
Investments & Finance

Kind Kones Secures Funding from Epic Angels to Accelerate Growth in Asia and Middle East

Singapore-based plant-based frozen dessert brand Kind Kones has secured new funding from Epic Angels, a female-only investment collective active in Asia Pacific and Latin America. The investment round also attracted participation from angel investors with backgrounds in food and beverage retail. Eyeing Dubai and beyond Kind Kones plans to use the capital to grow its presence in Southeast Asia and the Middle East, specifically targeting markets in Dubai. Growth will be pursued through a combination of company-operated stores and franchised locations. Kind Kones was founded by Serina and Ishpal Bajaj, who began by creating small batches of ice cream using nut and coconut milk. The company now offers a portfolio of more than 150 flavors, all free from dairy, eggs, and artificial ingredients. Some examples …

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Meatable coufounders

©Meatable
Fairs & Events

Meatable to Highlight Dramatic Improvements in Cell Feed Preparation at World Expo in Osaka

Dutch cultivated meat producer Meatable has announced that it will be present at World Expo 2025 in Osaka, Japan, which has the global theme “Designing Future Society for Our Lives”. At the event, Meatable hopes to connect with global companies, policymakers, and food pioneers to explore new opportunities and collaborations. On June 5, Meatable will join the Alternative Proteins mission at the Dutch Pavilion, whose theme is “Common Ground”. The exhibitors will emphasize the role of collaboration and shared responsibility in addressing global challenges such as climate change and food insecurity. “To be part of this legacy is incredibly meaningful,” said Daan Luining, founder and Chief Innovation Officer at Meatable. “It feels like we’re standing on the shoulders of giants, bringing real, sustainable meat to …

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© Fabumin
Interviews

Fabumin: “We Use Legume Cooking Side-Streams and Turn Them Into a High-Value, Sustainable Ingredient”

In this interview, we speak with Adi Yehezkeli, CEO and Co-founder of Fabumin, an innovative company based in Tel Aviv’s vibrant food tech community. Fabumin offers a unique alternative to eggs in the food industry with its aquafaba powder—a sustainable, affordable, and versatile ingredient made from legume cooking side-streams. Adi discusses the unique benefits of Fabumin’s technology, the company’s commitment to sustainability, and its exciting journey towards commercialization. She also shares insights on the future of the alternative protein industry and how Fabumin plans to play a key role in its evolution. Can you describe Fabumin and the solutions you’re offering/developing? What sets you apart from others in the market? Fabumin offers a revolutionary new raw material to the food industry: aquafaba powder. Aquafaba is …

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MUU animal-free milk

© MUU
Investments & Finance

Thailand’s First Animal-Free Dairy Startup MUU Attracts Major Investment

MUU, Thailand’s first animal-free dairy startup, has secured funding from several prominent investors, including A2D Ventures, Leave a Nest Japan, and a major Japanese food conglomerate. This investment will support the company’s efforts to scale its operations and develop sustainable dairy alternatives using precision fermentation. Founded by a team with diverse backgrounds in engineering, marketing, and scientific research, MUU is tackling the sustainability issues inherent in traditional dairy production. By using precision fermentation, the company produces bioidentical milk proteins without the use of animals. These proteins offer the taste, texture, and nutritional benefits of cow’s milk, but without the environmental and ethical concerns typically associated with dairy farming. MUU’s production process requires 90% less land, water, and greenhouse gas emissions compared to conventional dairy. Its …

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Foodiq

© Foodiq
Manufacturing & Technology

Foodiq Eyes Global Growth with Funding to Scale its MLC Technology for Dairy-Free Products

Foodiq, a Finnish food technology company, has raised significant investment to support its expansion into Asia and North America. The funding will enable the company to advance its proprietary Multi-Layer Cooker (MLC) technology and hire additional talent to accelerate its global growth. The funding will allow Foodiq to further develop its technology and expand its presence in key global markets, capitalizing on the growing demand for sustainable and localized food production solutions. At the heart of Foodiq’s growth strategy is the MLC technology, a food processing platform designed to streamline the production of dairy-free products. The MLC system is versatile, capable of producing a wide array of dairy and dairy-style alternatives, such as fermented yogurts, puddings, spreadable cheeses, and ready-to-serve soups and sauces. The technology’s …

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Switch Foods partners with Malak Al Tawouk

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Gastronomy & Food Service

Malak Al Tawouk Partners With Switch Foods to Launch Plant-Based Chicken Menu Items in the UAE

Middle Eastern fast-casual brand Malak Al Tawouk has partnered with UAE-based meat alternatives producer Switch Foods to launch a new line of plant-based chicken menu items. There are three fully plant-based options in the range — the Chicken Shawarma Sandwich, the Mexican Chicken Salad, and the Teriyaki Chicken Rice Bowl. The dishes are now available at all seven Malak Al Tawouk locations across the UAE, in addition to the chain’s menu on online aggregators Talabat, Careem, and Deliveroo. Malak Al Tawouk says it has a strong commitment to health and innovation, claiming that healthy items now make up around 50% of its sales in theUAE. The new partnership aims to offer the authentic taste and texture customers are used to while providing a meat-free option. …

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