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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Turion Labs

© Turion Labs

Manufacturing & Technology

Turion Labs Launches in Singapore to Expand Biotech Infrastructure Across Southeast Asia

Turion Labs, a new biotech platform formed by South Korea’s S&S LAB and Indonesia’s Future Lestari, has launched operations in Singapore with plans to build out a regional network of facilities designed to support early-stage biotech ventures. The initiative, introduced during Ecosperity Week, marks the establishment of what the company describes as Southeast Asia’s first full-stack biotech innovation platform. Integrated support for biotech startups Turion Labs combines shared laboratory infrastructure, contract research services (CRO), and regulatory assistance to help biotech startups move from R&D through to commercialization. The company’s headquarters is based in Singapore, while its first large-scale facility is set to open later this year in BSD City, Indonesia, within the Sinarmas Land Biomedical Hub, a designated Biomedical Special Economic Zone. The Indonesian facility …

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Wide Open Agriculture lupin

© Wide Open Agriculture

Company News

Australia’s Wide Open Agriculture Appoints Univar as Exclusive Distributor of Its Lupin Products in Mainland China

Australian regenerative food and agriculture company Wide Open Agriculture (WOA) has signed an offtake and distribution agreement with the chemical and ingredient distributor Univar Solutions China. Through the agreement, Univar will become the exclusive distributor for WOA’s lupin protein products in mainland China for an initial six-month term. The period of exclusivity may be extended, subject to performance. Univar commits to purchasing at least 50 tonnes of lupin protein isolate over the 12 months following the initial six-month market preparation period. This takes the total length of the agreement to at least 18 months, and the term can be extended by mutual agreement. Pricing is still to be agreed. “We are excited to cooperate with WOA on its unique plant proteins,” said Will Wang of …

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Meatable

© Meatable

Manufacturing & Technology

TruMeat and Meatable Partner to Build First High-Volume Cultivated Meat Facility in Singapore

Meatable and TruMeat have entered into a strategic collaboration to advance the global commercialization of cultivated meat. The partnership will center on optimizing production processes and developing culture media, as well as constructing a new, high-tech facility in Singapore. This facility will be operated by TruMeat and will utilize Meatable’s technology to produce cultivated meat at scale, with a focus on achieving price competitiveness with conventional meat. The new facility represents the first in Singapore capable of producing cultivated meat at the volumes and cost levels necessary to support commercial partners in testing and launching products. TruMeat’s expertise in media development and process optimization is expected to play a key role in reaching these goals. Meatable CEO Jeff Tripician stated, “This is the next step …

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Asahi like milk

© Asahi Like

Milk- and Dairy Alternatives

Asahi Unveils Japan’s First Yeast-Derived Milk Alternative

Asahi Group Japan has introduced a new product, LIKE MILK, which is marketed as Japan’s first yeast-derived non-animal milk. The product, which uses the company’s proprietary yeast technology, is designed to cater to those seeking alternatives to traditional animal-based milk, particularly in response to food allergies and other dietary preferences. LIKE MILK will be available for purchase via the “Makuake” support purchase platform from April 16 to June 15, 2025, with a nationwide release slated for 2026. Responding to needs of allergy sufferers The product is described as free from the 28 major allergens typically found in foods, and is also said to have a mild, naturally sweet taste with no strong aftertaste. It offers a nutritional profile comparable to cow’s milk, containing similar amounts …

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Simpliigood spirulina smoked salmon

© Simpliigood

Algae, Microalgae & Seaweed

Simpliigood’s Spirulina-Based Smoked Salmon Approaches Commercialization Following $4M Grant & EU Regulatory Clearance

Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing toward commercial production. Texturized fresh spirulina, a key ingredient in the product, has just gained regulatory clearance from the European Food Safety Authority (EFSA) as a non-novel ingredient. Meanwhile, Simpliigood has secured a $4 million grant from the Israel Innovation Authority, and pilots are underway in Europe and Israel. With the launch of a full-scale industrial manufacturing line, Simpliigood has transitioned to commercial output of its texturized fresh spirulina, branded as Simplii Texture. This will allow the company to produce hundreds of tons of the ingredient per year, meeting the anticipated demand for its smoked salmon alternative. A kilogram of Simplii Texture can be transformed …

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RELSUS

© RELSUS

Manufacturing & Technology

New RELSUS Plant in India to Supply Functional Proteins to Europe with Aminola Partnership

Functional plant-based ingredient producer RELSUS has inaugurated a new manufacturing facility in Ujjain, India, and announced a strategic partnership with Dutch ingredients company Aminola. The agreement includes a European distribution arrangement and capital investment from Aminola to support RELSUS’s expansion. The new commercial facility, launched on March 18, 2025, will manufacture plant proteins and starches using RELSUS’s proprietary Ultra-Precise Filtration™ technology. According to RELSUS, the technology does not rely on solvents or harsh chemicals and allows for the production of ingredients with high purity, functionality, and a neutral sensory profile. Driving global plant protein transition Vineet Singhal, founder and CEO of RELSUS, stated, “Inauguration of this facility is a major milestone in our mission to help drive the global transition to high-quality, clean, and functional …

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hollow fiber cultivated chicken production

© Shoji Takeuchi/The University of Tokyo

Cultivated, Cell-Cultured & Biotechnology

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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Integriculture cultivated duck products

© Integriculture

Cultivated Meat

Japan’s Integriculture Develops Products Made From Cultivated Duck Liver

Japanese cultivated meat company Integriculture has announced the successful development of prototype products made from cultivated duck liver. The products were recently showcased at a sensory evaluation held at the company’s research base, with the aim of evaluating their market potential. Seven prototypes were presented; of these, four were aimed at restaurants and the other three were processed foods. The restaurant prototypes included a citrus dessert with cultivated duck and soy cream, a version of the Indian street snack pani puri, cultivated duck and sweet potatoes in pie crust, and an innovation combining cultivated duck with soy cream, pears, pink peppercorns, and narazuke. The processed products included a foie-gras style delicacy, a spicy blood sausage, and a liver paste containing cultivated duck and cocoa powder. …

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precision fermentation

© Vitaly Borkovsky - stock.adobe.com

Fermentation

NEOM Investment Fund Partners with Liberation Labs to Develop Precision Fermentation Facility in Saudi Arabia

The NEOM Investment Fund (NIF) has entered into a strategic partnership with Liberation Labs, a leader in precision fermentation biomanufacturing. This collaboration will support the development of a precision-fermentation facility in Saudi Arabia, designed to advance food production capabilities in the region. The project aligns with NEOM’s broader goals of establishing itself as a global hub for sustainable, industrial-scale food production. The new facility will be integral to Topian, NEOM’s food-focused company, which is dedicated to innovating food systems to meet global demands while addressing sustainability challenges. The partnership involves the construction of a biomanufacturing plant utilizing precision fermentation, a method that produces essential food ingredients, including high-value proteins, without the need for animal agriculture. Liberation Labs specializes in building purpose-designed facilities for producing basic …

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Biokraft Foods cultivated trout

© Biokraft Foods

Cultivated Seafood

Biokraft Foods Develops “India’s First” Cultivated Trout Fillet in Collaboration with ICAR-CICFR

Indian cultivated meat startup Biokraft Foods has developed what is claimed to be the country’s first cultivated trout fillet in collaboration with the Indian Council of Agricultural Research – Central Institute of Coldwater Fisheries Research (ICAR-CICFR). Through the partnership, the organizations have developed fish cell lines from native Indian species such as rainbow trout. Using proprietary 3D bioprinting technology and bioink, Biokraft Foods transforms the cells into whole-cut cultivated fish that is said to be structurally and nutritionally on par with conventional trout. Trout traditionally has limited availability in India due to geographical and climatic constraints, but Biokraft Foods aims to address cost and accessibility challenges, providing a reliable year-round supply chain. The cultivated trout could also help eliminate reliance on antibiotics and avoid contaminants …

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Nourish Ingredients has unveiled Tastilux, a new animal-free fat

Image courtesy of Nourish Ingredients

Ingredients

Nourish Ingredients Increases Production Capacity by 1700% for Plant-Based Fat

Australian FoodTech company Nourish Ingredients has completed a successful commercial production run of its plant-based fat, Tastilux, in collaboration with its partner, Cabio Biotech of China. The production run marks a significant milestone, as the companies claim to be the first in the industry to achieve commercial-scale validation of a plant-based fat with a low cost of production. Nourish Ingredients’ chief technical officer, Anna El Tahchy, described the achievement as a “breakthrough” for the company, as reported by Food & Drink Business. The company has now increased its production capacity by 1700%, meeting the demand for 170,000 tons of end product. This leap in scale has been made possible by the low inclusion rates required for Tastilux, a key factor in its cost-efficiency. Flavor stability …

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