© Day 8

Ingredients

Israel’s Day 8 Secures Funds for Leaf Protein-Based Ingredient Extracted from Upcycled Crops

Israeli startup Day 8 has secured $750,000 pre-seed funding from The Kitchen FoodTech Hub to introduce a functional ingredient made from the leaf protein Rubisco for plant-based dairy, meat, and other food applications. The young startup was founded last year by Daniel Rejzner (CEO) and a former executive at Solbar (a leading soy manufacturer) Dana Marom (CTO) to unlock the future of delicious plant-based foods with earth’s most abundant and nutritious protein, Rubisco. All green leaves, from spinach to kale to the small Lemna (duckweed), contain small quantities of Rubisco. Day 8 claims that it has developed a unique extraction method to produce a flavorless white powder that contains the best nutritional qualities of Rubisco and its functional capabilities, such as emulsifying, foaming, and gelling, which surpass the capabilities …

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Aleph Farms meat on dressed table

© Aleph Farms

Cultivated Meat

Aleph Farms Partners with Biomanufacturing Experts to Build Large-Scale Cultivated Meat Facility in Thailand

Cultivated beef company Aleph Farms has partnered with biomanufacturing experts BBGI and Fermbox Bio to produce cultivated meat at Thailand’s first production plant for cellular agriculture applications. Through the partnership, the companies aim to advance the development and production of cultivated meat in the region by focusing on production enhancement, cost optimization, and operational scale-up. BBGI is a Bio-Based Green Innovation company that manufactures and distributes bio-based fuel and high-value and well-being products. Fermbox Bio is a synthetic biology research and manufacturing company leveraging microbial fermentation and synthetic biology to create sustainable products, including cell media ingredients. Both companies have extensive experience in large-scale biomanufacturing design and operation.  “We are excited to be part of this partnership — bringing together people and companies from across the world with …

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SimpliiGood unveils spirulina filament technology

© SimpliiGood 

Algae, Microalgae & Seaweed

SimpliiGood Unveils Spirulina-Derived Filaments to Mimic the Texture of Meat and Fish

Israeli spirulina specialist SimpliiGood has become a trailblazer in the plant-based sector by developing chicken and salmon alternatives using its flagship microalgae ingredient.  As it continues to innovate, the company has recently unveiled a new technology to mimic the texture of meat products: spirulina-derived filaments.  Baruch Dach, founder and CTO at AlgaeCore technologies, SimpliiGood’s parent company, explains that they leverage spirulina-based edible tissue engineering to make the spirulina filaments to be used as an ingredient or base for plant-based meat.  Dach says the ingredient is unique because it contains spirulina cell matrices, not just plain protein, making it versatile and easy to transform into fibers. Meanwhile, these fibers retain their properties even when subjected to high temperatures or freeze-thaw cycles.  Moreover, depending on the application, the ingredient provides over …

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a 3-d printed steak on a plate

© Redefine Meat

Printed Technology

Redefine Meat Uncovers How its Plant-Based Tissue Engineering Tech Mimics Meat in New White Paper

Redefine Meat has published a manuscript in Frontiers that reveals the technology and science behind its plant-based New Meat products. Authored by Daniel Dikovsky, Redefine Meat’s CTO, the paper introduces the company’s novel Plant-Based Tissue Engineering (PBTE) approach to demonstrate how it effectively replicates “the mechanical integrity, texture, and sensory attributes of traditional meat.” According to Dikovsky, meat is among the most challenging foods to replicate, as it encompasses a complex matrix of muscle fibers, fat, and connective tissues that contribute to its unique taste, texture, and overall sensory experience. The manuscript showcases how manipulating plant-based materials at the microstructural level can create complex, multi-component systems that closely resemble meat. According to the author, this approach aligns with Soft Matter principles, which focus on manipulating structures …

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Myodenovo aims to grows cultivated meat using plant-based scaffolds

© Ilia-Nesolenyi-stock.adobe.com

Cultivated, Cell-Cultured & Biotechnology

ProFuse Technology Launches Pioneering Bovine Cell Line for Cultivated Beef

ProFuse Technology, an Israeli biotech specializing in muscle tissue growth, announces the launch of a new bovine cell line for cultivating beef. Branded as PROFUSE-B8 and claimed as a pioneering development, the cell line arises from spontaneously immortalized bovine myoblast cells without using genetic modification technology. As explained by the firm, the bovine cell line has undergone extensive research and testing over two years, resulting in a stable and robust foundation for developing scalable and repeatable muscle-growing processes. Moreover, when combined with the PROFUSE-S1, a muscle differentiation media supplement, the B8 cell line is said to accelerate muscle tissue production, increasing efficiency in shorter times.  Enhancing muscle growth  Established in 2021 by Tamar Eigler-Hirsh, CTO and co-founder, and Guy Nevo Michrowski, the company’s CEO; ProFuse …

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Steakholder Foods and Wyler Farms, Israel's leading tofu producer, have partnered to produce 3D printed plant-based beef steaks.

© Steakholder Foods

Printed Technology

Steakholder Foods and Wyler Farms Partner to Launch 3D Printed Plant-Based Beef Steaks at Industrial Scale

Israeli bioprinting technology expert Steakholder Foods (Nasdaq: STKH) and Wyler Farms, Israel’s leading tofu producer, have signed a memorandum of understanding (MOU) to use industrial-scale 3D printing technology to produce 3D printed plant-based beef steaks. As part of the agreement, Wyler Farms will acquire Steakholder Foods’ 3D Fusion Pro meat printer and a subscription to the SH Software and NutriBlend ink designed explicitly for plant-based meat.  The deal, valued at millions of dollars over the coming years, represents Steakholder Foods’ first commercial partnership in the private sector. The completion of the Fusion Pro 3D printer installation is anticipated to fall between Q4 2024 and Q1 2025, according to the announcement. Arik Kaufman, CEO of Steakholder Foods, comments: “We’re not just showcasing our technology’s potential – we’re …

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Remilk has become the first company to receive the green light in Canada for a precision fermentation-derived protein.

Image courtesy of Remilk

Fermentation

Remilk Receives No Objections Letter for Sale of Animal-Free Milk Protein, Heralding “New-Dairy Revolution” in Canada

Israeli biotech company Remilk announces that it has obtained Health Canada’s “Letter of No Objection,” allowing the use and commercialization of its animal-free milk protein called BLG within Canada. With this achievement, Remilk has become the first company to receive the green light in the country for a precision fermentation-derived protein.  According to the announcement, Health Canada conducted a thorough evaluation and deemed Remilk’s animal-free protein safe for consumption. As a result, Canada has opened the door for new dairy products, including milk, ice cream, yogurt, and cream cheese, made with novel proteins instead of traditional milk proteins. “This is an important day for us at Remilk, and a historic one for Canada as it opens its doors to the new-dairy revolution. We developed a strategic roadmap for …

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Chunk Foods 6oz plant-based steak

Supplied by Chunk Foods

Investments & Acquisitions

Chunk Foods Secures $7.5M Amid Strategic Collab with Better Balance for Vegan Whole Cuts

Better Balance, a plant-based subsidiary of Mexico-based multinational food processing company Sigma Alimentos, one of Latin America’s largest meat and dairy producers, announces a strategic partnership with New York-headquartered startup Chunk Foods to develop co-branded plant-based whole cuts for the Latin American market. The strategic collaboration follows a $7.5 million seed extension for Chunk Foods led by Cheyenne Ventures, which the startup says reflects “ongoing investor confidence” in its vision as well as the potential of plant-based whole cuts. The extension brings the seed round to a total raise of $22M, making it one of the largest seed rounds in the alt protein category, according to the company. Through the alliance, Chunk is set to develop a new line of co-branded plant-based whole-cut meats, marking …

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Cultivated eel dishes created by the vegan restaurant Saido.

© Anatoly Michaello

Cultivated Seafood

Forsea Develops World’s First Cultivated Eel Fillet, Plans Commercial Launch in 2025

Forsea Foods, a cultivated seafood startup from Israel, has unveiled what it claims is the world’s first cultivated eel prototype. According to the startup, the cultivated eel delivers the delicate texture and flavorful taste of the Japanese unagi eel (Anguilla japonica), renowned for its tenderness and rich flavor. To demonstrate the potential of its new development, Forsea worked with chef Katsumi Kusumoto of Saido, a popular vegan restaurant in Tokyo, to craft two traditional Japanese dishes — unagi kabayaki (marinated grilled eel over rice) and unagi nigiri. Since tastings of cultivated meat are not yet legally allowed in Japan, the prototype has not been served or tasted at Saido restaurant as yet, verifies the company. The Forsea and Saido teams met a few times in Japan and …

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CEO BZ Goldberg (L) and Culinary R&D Director Yair Yosefi

CEO BZ Goldberg (L) and Culinary R&D Director Yair Yosefi © The Mediterranean Food Lab

Investments & Finance

The Mediterranean Food Lab Secures $17M to Make Plant-Based Meat Delicious with Fermented Flavors 

The Mediterranean Food Lab (MFL), an Israeli company creating natural and fermented flavors and culinary ingredients to make alt meat and plant-based foods “delicious,” has raised $17 million in a series A investment round. Gullspång Re:food led the round, with other participants including previous investor PeakBridge (member of Edmond de Rothschild Private Equity), Arancia International, FoodBridge (Axel Johnson’s group), and additional investors, according to the announcement. With the new financing, the company will increase its industrial production and establish a sales team to promote and sell its fermented flavors for food service and CPG companies. “There is no way to reduce our dependency on animal protein without addressing “the flavor function” meat performs in the food system,” states the company. BZ Goldberg, CEO of MFL, shared: …

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Aleph Farms has received regulatory approval from Israel's Ministry of Health to sell its cultivated beef to the public.

© Aleph Farms

Cultivated Meat

Aleph Farms Receives World’s First Approval for Cultivated Beef, Petit Steak to Hit Israeli Restaurants Soon

Aleph Farms, a pioneer in Israel’s cultivated meat industry, announces regulatory approval from Israel’s Ministry of Health (MoH) through a “No Questions” letter, allowing the company to sell its cultivated beef to the public. This approval marks the world’s first approval for cultivated beef and positions Israel as the third country to approve cultivated meat products — after Singapore and the USA’s approval for cultivated chicken.  It is also the first green light for cultivated meat in the Middle East. “2024 stands to be a landmark year for the advancement of regulatory pathways and commercialization of cultivated meat. With this historic regulatory approval, Israel’s Ministry of Health (MoH) has firmly cemented its leadership position in introducing world-changing innovation in a way that builds trust with consumers,” said …

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Mush Foods chef in kitchen

© Mush Foods

Gastronomy & Food Service

Mush Foods Announces US Launch of Mycelium Mixes for Restaurants to Create Sustainable Meat Blends

Tel Aviv-based Mush Foods recently announced the US launch of 50Cut, a range of mycelium blends as a meat replacement for restaurants, with a focus on creating blended and hybrid products to reduce meat content in dishes. Mush Foods says its mission is to cut global meat consumption by half through this B2B approach, utilizing upcycled waste products as a substrate and without the existence of a B2C brand. According to the company, Mush Foods’ innovative products are intended to improve the nutritional value and sustainability of classic meat dishes. Mush Foods uses a proprietary, highly efficient, and sustainable cultivation technique to grow a variety of culinary-quality mushroom roots in a short period of time. The US launch follows its introduction to restaurants in Israel …

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EFISHient Protein tilapia

© EFISHient Protein

Cultivated Seafood

EFISHient Protein Unveils Prototype for Cultivated Tilapia Ahead of Schedule

EFISHient Protein, an Israeli B2B food-tech company, has unveiled its first prototype of a cultivated tilapia fish fillet, signaling a significant advancement in the company’s mission to produce various sustainable white fish species on a large scale. Founded last year as a part of the Agricultural Research Organization (ARO) of the Volcani Institute, EFISHient Protein combines the animal science expertise of the institute with knowledge from the commercial food and alternative protein industry, courtesy of founding company BioMeat Foodtech. Since its inception, the company has been dedicated to cultivating tilapia, and its efforts were acknowledged earlier this year when it was named a semifinalist at the Aviram Awards, recognizing companies contributing to social and environmental change through innovation and technology. Additionally, EFISHient Protein was among …

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ProFuse Technology and Gelatex have partnered to advance cultivated meat production.

© ProFuse Technology

Cultivated, Cell-Cultured & Biotechnology

ProFuse Technology and Gelatex to Expedite Cultivated Meat by Enhancing Muscle Growth 

Israeli biotech ProFuse Technology, a firm at the forefront of muscle tissue growth, and Gelatex Technologies, an Estonian materials technology company specializing in nanofibers, have partnered to advance cultivated meat production. The companies have announced that they have been working on a comprehensive solution for optimizing muscle growth that will expand production capacity and expedite the commercial viability of cultivated meat. Using a media supplement developed by ProFuse and Gelatex’s plant-based scaffolds, the companies claim to have reduced the average cycle of chicken muscle growth in just 48 hours and a fivefold increase in muscle protein compared to conventional methods of muscle growth. Guy Nevo Michrowski, CEO of ProFuse Technology, said, “By innovating through collaboration, we are assisting in reshaping the future of meat production. Together, Profuse and Gelatex …

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A range of plant-based chocolate truffles

© InnovoPro

Fairs & Events

InnovoPro Presents Nutritious Chickpea Solutions for Bakery and Coffee Shop Industries at Fi Europe 2023

Chickpea protein specialist InnovoPro will introduce its latest innovations for the plant-based bakery and coffee shop industries at Fi Europe 2023. Plant-based chocolate truffles boasting 12 grams of protein, egg-free brownies, and a plant-based barista drink specially formulated for stability in low-pH beverages, will debut at the fair to showcase the possibilities of InnovoPro’s chickpea solutions. The NPDs are reportedly made with non-allergenic, gluten- and GMO-free ingredients, adhering to clean-label standards while offering an “indulgent experience” without sacrificing taste. The Israeli company states that since its chickpea protein platform encompasses multiple applications, it has been exploring the “coffee shop experience” to cater to the growing demand for healthy plant-based products in this subcategory. “Consumers are now searching for healthy food and looking for nutritional benefits …

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Israeli food tech Wanda Fish Technologies has secured $7 million in seed funding to scale the production cultivated bluefin tuna.

© Wanda Fish Technologies

Investments & Finance

Wanda Fish Technologies Raises $7M for Pilot Production of Cultivated Bluefin Tuna

Israeli food tech Wanda Fish Technologies announces it has secured $7 million in seed funding to scale the production of its first product — cultivated bluefin tuna whole-cut filet. The company claims that its cultivated bluefin tuna, produced according to non-GMO standards, replicates the texture, flavor, and nutritional value of wild-caught fish without ocean pollutants like mercury. The round was led by Netherlands-based global aquaculture investment fund Aqua-Spark, with additional funding from previous pre-seed investors The Kitchen Hub by the Strauss Group, Peregrine Ventures, LLC, PICO Venture Partners, MOREVC, and CPT Capital, LLP. To date, the company has raised $10 million in capital. “We are on a shared mission to improve the global food value chain, creating a tasty, more sustainable future for all. This financial backing …

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Ayala Meidan Rimoni of Redefine Meat

Ayala Meidan Rimoni. © Redefine Meat

Interviews

Redefine Meat: “Our New-Meat is a ‘Hero Item’ on Menus, Appealing to Meat Lovers and Vegans”

Israel’s Redefine Meat is known for its unique “new-meat” technology, said to be able to replicate any cut of meat in plant-based form. Since the meat alternatives launched commercially in 2021, they have received extensive praise — including from Michelin-star chefs — with the company raising a huge $135 million to expand globally. Redefine Meat has gone on to partner with Europe’s largest meat importer, Giraudi Meats, allowing for an expansion across multiple countries. The brand is now available at numerous restaurants Europe-wide, adding a record 70 new food service customers during this year’s Veganuary campaign alone. In the UK, Redefine Meat has joined forces with gourmet food distributor Classic Fine Foods to make its products available at high-end restaurants across the country. Global Marketing …

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Myodenovo aims to grows cultivated meat using plant-based scaffolds

© Ilia-Nesolenyi-stock.adobe.com

Cultivated Meat

ProFuse Technology Unveils Innovation That Enables 48-Hour Cultivated Meat Growth

Israeli biotech ProFuse Technology, a company at the forefront of muscle tissue growth, announces a tech breakthrough that it claims will mark a new era of cultivated meat production. According to the company, it has developed a scaffolding 3D growth technology that, along with its cell culture media and growth protocols, can accelerate muscle growth time fivefold. ProFuse Technology claims this advancement allows cultivated meat production within 48 hours, reducing the usual time by 80%. Moreover, this innovation enhances the protein content of muscle tissue by five times that of traditional meat, resulting in a more protein-rich alternative and achieving these improvements without using genetic modification. Dr. Tamar Eigler Hirsh, CTO of ProFuse Technology, says: “ProFuse Technology’s proprietary media supplements and protocols achieve effective muscle production …

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Meatafora meatballs

© Meatafora

Cultivated Meat

New Research Collaboration Accelerates Meatafora’s Product Development

Meatafora, an Israel-based cultivated meat company, announces its latest technological advancements, positioning the food tech company one step closer to a consumer product launch.  The company’s mission is to provide a premium cultivated meat product that is highly nutritious and cost-efficient using a scaleable process that it claims can reduce costs by up to 50 percent.  Unlocking new research The company’s recent collaboration with Technion Israel Institute of Technology has provided access to new research, which has been instrumental in Meatafora’s technological developments. The procurement of research breakthroughs from the leading research university has yielded two pivotal milestones for the company. The first involves the successful development of an oleogel fat substitute that replicates the characteristics of animal-derived fat while offering improved nutritional value. This …

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Israel's BioBetter has opened its first food-grade pilot facility to accelerate the production of growth factors

© Alex Seleznyov

Cultivated, Cell-Cultured & Biotechnology

BioBetter Opens Pilot Facility to Pave Way for Cultivated Meat through Molecular Farming

Israeli biotech startup BioBetter has opened its first food-grade pilot facility to accelerate the production of growth factors for the cultivated meat industry.  BioBetter pioneers a unique protein manufacturing platform that uses molecular farming to produce tobacco plant-derived growth factors (GFs) and bovine insulin-expressing plants. The company claims it has reached commercial-scale cultivation and can process 100 kg of tobacco plants daily at the new plant, aiming to process five tons by 2025. With these ambitious goals, the company has doubled its team to 50 workers to advance the plant’s operations, adhering to ISO2200 and HACCP standards. BioBetter says that since the plant meets all regulatory requirements for producing food-grade growth factors, it is awaiting approval from the Ministry of Health for food manufacturing licensing. “We stimulate …

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