Australia

COYO

© COYO
Products & Launches

COYO Introduces “Australia’s First” Oat and Coconut Dairy-Free Yoghurt

Sunshine Coast-based company COYO has launched a new dairy-free yoghurt in Australia, combining oat and coconut milk for the first time in the local market. The new product will be available nationwide at Woolworths and Independant stores from March 2025. COYO’s Dairy-Free Oat & Coconut Yoghurt is made with 74% oat milk and 17% coconut cream, crafted to deliver a balance of creamy texture and nutritional value. The product is designed to appeal to health-conscious consumers, featuring live cultures that support gut health. It is also free from artificial additives, flavours, or preservatives, and is produced using sustainably sourced coconut and Australian-grown oats. COYO has been a pioneer in the dairy-free space, having previously introduced the “world’s first” dairy-free coconut yoghurt. According to Sandra Gosling, …

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Magic Valley

© Magic Valley
Investments & Finance

Australian Government Backs Magic Valley with $100K to Advance Cultivated Meat

Australian cultivated meat company Magic Valley has received a $100,000 grant from the federal government’s Industry Growth Program (IGP). The funding, part of a broader $400 million initiative, is intended to help startups expand into fully operational enterprises. Magic Valley is known for its animal component-free cultivated meat, produced using induced pluripotent stem cells (iPSCs). This technology enables continuous cell growth without the use of fetal bovine serum, something that has been a key challenge in cultivated meat production. The company gained attention in 2022 when it became the first to produce cultivated lamb using iPSCs. In the following years, it introduced cultivated pork mince and hosted a tasting event featuring cultivated pork bao buns in Brunswick, Melbourne. The funding will support scaling production, optimizing …

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Cultivated meat in Australiav George Peppou, CEO, Matt Kean, NSW Treasurer, Tim Noakesmith, Cofounder

George Peppou (left) Matt Kean, and Tim Noakesmith (right) © Vow
Company News

Vow Reduces Workforce by One-Third as It Seeks Fresh Investment Amid Regulatory and Market Challenges

Sydney-based cultivated meat startup Vow has announced the layoff of 25 employees, accounting for nearly a third of its workforce, as the company seeks to secure new funding to extend its operational runway into 2027. Startup Daily reports that the redundancies, described as a “painful but necessary decision” by CEO George Peppou, reflect the broader challenges faced by startups operating in the cultivated meat sector, which requires navigating complex regulatory landscapes and securing investor confidence in a tightening funding environment. Despite its growing international footprint, Vow has yet to receive regulatory approval to serve its products in its home market of Australia. The company submitted its application to Food Standards Australia New Zealand (FSANZ) in 2023, with FSANZ launching a second round of public consultation …

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cultivated quail

© Vow
Cultivated, Cell-Cultured & Biotechnology

Public Consultation Seeks Feedback on Potential Approval of Cultivated Quail in Australia

Food Standards Australia New Zealand (FSANZ) has opened a second round of public consultation regarding the regulatory approval of cultivated quail as a food. The application has been submitted by Australian cultivated meat company Vow, which hopes to use cultivated quail cells in conjunction with other ingredients to make products such as logs, rolls, and patties. FSANZ previously concluded last year that cultivated quail is safe to eat, following a comprehensive scientific assessment. The first round of public consultation began in December 2023, with FSANZ proposing several labelling requirements for cultivated products to avoid consumer confusion. After considering the evidence and submissions, the originally suggested approach has been modified; rather than approving cultured quail cells as a novel food, a standards-based approach will be used, …

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Researchers develop super-yogurt made from lupins and oats

© Monash University
Milk- and Dairy Alternatives

Researchers Develop “Super-Yogurt” Made From Australian Sweet Lupins & Oats

Researchers at Australia’s Monash University have developed a new “super-yogurt” that is said to rival the taste and texture of dairy yogurt while providing more nutrition than typical plant-based yogurts. Made from Australian sweet lupins and oats, the formula has been analyzed in a study published in the journal Food Hydrocolloids. Researchers fermented the yogurt with various combinations of probiotic strains, then refrigerated it for seven days to determine how different probiotic mixtures influenced yogurt quality. The best performer was a combination of Lactobacillus plantarum and Bifidobacterium probiotics. In conjunction with the high protein and fiber content of lupins, these probiotics created a thick and creamy consistency and an impressive texture. The yogurt is said to be the first one ever made from raw lupins …

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a baby bottle filled with milk

© All G
Fermentation

All G Secures China’s First Approval for Animal-Free Lactoferrin

Australia’s All G (previously All G Foods), which is now focused on precision fermentation-derived milk proteins, announces it has received regulatory approval to sell animal-free lactoferrin in China. All G claims to be the country’s first company globally to reach this significant milestone for a recombinant bovine lactoferrin protein. All G, founded in 2020 by CEO Jan Pacas in Sydney, develops high-value, animal-free, and human proteins for functional foods, medical nutrition, and infant nutrition. The company has raised AUD 45 million and plans to launch its first lactoferrin product in 2025. “This approval is a great moment for All G as we lead the way in precision fermentation technology,” said Pacas. “Lactoferrin is one of the most valuable and functional proteins in the world.” A …

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

Image courtesy of Nourish Ingredients
Fermentation

Precision Fermentation Industry Could Generate $30Bn Annually for Australia, Says New White Paper

Australia’s Food and Beverage Accelerator (FaBA) has released a new report exploring the challenges, economic impact, and sustainability of the country’s precision fermentation industry. More than 70 authors from industry, government, and academia contributed to the white paper, highlighting precision fermentation as a crucial technology to transform the food system with tailored and sustainable proteins, fats, and other compounds beyond alternative proteins. The comprehensive paper outlines key recommendations to boost the sector, including forming a national food plan and appointing a food minister. It highlights regulatory frameworks as essential to promote innovation while ensuring safety and maintaining public trust. Other recommendations include establishing common international standards, boosting investment in large-scale manufacturing, and standardizing methods to assess environmental impact. “Our primary recommendation is to develop a …

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Investment Climate Podcast Bygen

Investment Climate Podcast

Investments & Finance

Investment Climate Podcast: Lewis Dunnigan of Bygen, How to Get Funded in 2024

In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Series 2, Episode 4:  Lewis Dunnigan of Bygen In this episode, Alex talks to Lewis Dunnigan, Co-Founder & CEO of Bygen, which has developed a unique new technology called ‘low-temperature activation’ (LTA) that enables the production of sustainable and high-quality activated carbon. The discussion highlights the strategic considerations for startups navigating licensing agreements and the importance of aligning interests between …

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© vEEF
Investments & Acquisitions

Smart Foods Acquires The Aussie Plant-Based Co From Liquidation

Last week, it was announced that The Aussie Plant-Based Co had entered liquidation due to cash flow difficulties. Today it is revealed that the company has now been acquired by Gold Coast-based food manufacturer Smart Foods. Food & Drink Business reported that Smart Foods has agreed to purchase the company’s plant and equipment, stock, intellectual property, and the vEEF and Love Buds brands. Some assets will be sold, allowing for the retention of around half the company’s workforce. Fënn Foods, previously the parent company of vEEF, will cease to operate as an entity after the acquisition. Following the agreement, operations have already restarted at The Aussie Plant-Based Co’s facility on the Sunshine Coast. Smart Foods reportedly hopes to expand distribution across Australia, securing listings at …

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The Aussie Plant-Based Co. has been recently liquidated due to cash flow issues.

© The Aussie Plant-Based Co.

Company News

The Aussie Plant-Based Co. Liquidates Amid Financial Struggles

Exactly a year ago, two Australian brand leaders in the plant-based meat category — Fënn Foods‘ vEEF and All G Foods‘ LOVE BUDS — announced they were merging to form a new company called The Aussie Plant-Based Co. The strategic move aimed at achieving a massive expansion to cater to the growing demand for alternatives. However, in an unfortunate turn of events, the Aussie Plant-Based Co. has been recently liquidated due to cash flow issues, as reported by local media. Following a general meeting of the company’s members, it was decided to appoint liquidators and have open discussions with parties interested in restarting the business. Anticipated synergies At the time of formation, there were anticipated synergies between the two brands, with vEEF present in multiple locations …

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Australia's Cauldron Ferm announces that the Queensland Government, through its Industry Partnership Program (IPP), will support the development of the Cauldron Bio-fab, a precision fermentation manufacturing facility in Mackay.

Mrs. Julieanne Gilbert (L), Member for Mackay and Assistant Minister for State Development, Infrastructure, Industrial Relations and Racing; Michele Stansfield, co-founder and CEO of Cauldron; Belinda Hassen, Candidate for Mackay, and Robin Stinson (R), CFO at Mackay Sugar - Image courtesy of Cauldron

Fermentation

Cauldron Ferm to Develop Asia-Pacific’s Largest Precision Fermentation Facility Following Queensland Government Support

Australia’s Cauldron Ferm announces that the Queensland Government, through its Industry Partnership Program (IPP), will support the development of the ‘Cauldron Bio-fab’, a precision fermentation facility in Mackay. The facility will be the first and largest end-to-end contract manufacturer for bioproducts in Asia-Pacific, with a projected annual output of over 1,000 tons. It will deploy Cauldron’s hyper-fermentation technology for cost-effective and resource-efficient production of alternative proteins and widely used petrochemicals for multiple sectors. Co-founder and CEO Michele Stansfield shares, “We are honored to be receiving support from the Queensland Government to develop our first industrial-scale operations in Mackay. This funding enables us to scale our innovative technology as a major milestone in our journey to redefine the scope of biomanufacturing.” Reaching price parity Cauldron aims to …

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Coconut-based infant formula

© Coco2
Products & Launches

Australia’s Coco2 Launches “World’s First” Coconut-Based Infant Formula

Australian company Coco2 has announced the launch of what is claimed to be the world’s first coconut-based infant formula. The formula reportedly took ten years to develop in collaboration with the University of Queensland, parents, and healthcare professionals. It is said to closely mimic the nutrition and health benefits of breast milk, containing essential vitamins, minerals, and fatty acids. Coconut also contains naturally occurring lauric acid, an important component of human breast milk. According to Coco2, lauric acid makes milk easily digestible, anti-inflammatory, and antimicrobial. It is also crucial for neurodevelopmental growth and can aid in the absorption of the fat-soluble vitamins A, D, E, and K. “Coco2 is nutritionally complete and fortified with all the key minerals and vitamins,” said pharmacist Helen Nguyen. “It …

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© Kinoko-Tech
Fungi, Mushrooms & Mycelium

Kinoko-Tech to Produce Thousands of Tons of Fungi Products for APAC Region Through Metaphor Foods Agreement

Israeli food tech startup Kinoko-Tech has announced a strategic commercial agreement with Australia-based accelerator and investment company Metaphor Foods. The collaboration will allow Kinoko-Tech to produce thousands of tons of sustainable fungi-based products in Australia, with the help of a strategic investment. The agreement also includes plans for expansion into Malaysia, Singapore, Indonesia, and New Zealand, with production beginning in 2025. Metaphor Foods, which is the innovation arm of food ingredients firm Hela APAC, will oversee the rollout of Kinoko-Tech’s products across the Asia-Pacific region. A range of protein-rich fungi-based foods will be produced, including center-of-plate options that can be used as meat alternatives along with snack items such as muesli and nut bars, protein bars, and crispy chips. “At Metaphor Foods, our role is …

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Fable Foods blended meat

© Fable Foods
Studies & Numbers

Report: 74% of American Consumers Are Interested in Blended Meat

A new report by NECTAR, a philanthropic initiative working to accelerate the protein transition with taste, has found that 74% of US consumers surveyed are interested or extremely interested in blended meat products. Blended meat (also referred to as “plant-rich meat”) consists of a combination of conventional animal meat and plant-based protein. 51% of omnivorous consumers said sustainability was their biggest interest driver in blended meat, while 47% cited health. Products with a 50/50 mix of plant-based and animal-based ingredients were perceived to be the most appealing. Interestingly, plant-based nuggets outperformed conventional chicken nuggets in blind taste tests conducted as part of the report, while animal-based products remained in the lead in most categories. However, when consumers were given blended meat burgers, they rated them …

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Australian plant-based meat manufacturer v2food and the Dutch company AlgaeHUB by Lgem have joined forces to make plant-based meat more appealing.

© v2food
Algae, Microalgae & Seaweed

v2food and AlgaeHUB by Lgem to Revolutionize the Appeal of Plant-Based Meat with Red Microalgae Colorant

The Australian plant-based meat manufacturer v2food and the Dutch biotech Lgem have joined forces to make plant-based meat more appealing. The companies collaborated to scale the production of RepliHue, a red microalgae-derived ingredient that replicates the visual experience of cooking conventional meat without synthetic additives, such as heme. Shades of pink and brown during cooking v2food, Australia’s leading brand, aims to provide sustainable, high-quality, and tasty plant-based meat to help people reduce their meat consumption. According to the company, a visual indication of successful cooking is needed to convince skeptical consumers of the viability of these alternatives. The plant-based company, looking for clean-label solutions to enhance its products, identified a strain of temperature-sensitive red microalgae that reacts to heat exposure, creating different shades of pink and brown …

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vEEF launches carbon-neutral plant-based meat range

© vEEF
Products & Launches

Australia’s vEEF Launches Carbon-Neutral Plant-Based Meat Range at Price Parity With Animal Meat

Australian plant-based meat brand vEEF has launched a range of four carbon-neutral products, all priced equivalently to or lower than their animal-based counterparts. The products are Plant Based Beef Mince, Plant Based Classic Sausages, Plant Based Smokey Sausages, and Plant Based Chorizo Sausages. They are said to be chef-crafted and nutrient-rich, with 50% less plastic packaging than previous vEEF products. The launch comes after a recent survey found that 21% of Australians now identify as ‘meat reducers’, making this the most popular dietary choice of 2024. Furthermore, 79% said they go meat-free at least once a week, and a report published earlier this year found that Australian plant-based meat sales increased by 47% between 2020 and 2023. “This price parity is a game-changer, allowing consumers …

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CAA's new report calls for industry stakeholders to collaborate on prioritizing impact areas, claims, and metrics.

© Cellular Agriculture Australia (CAA)
Studies & Numbers

Cellular Agriculture Australia Calls for Clearer and Verifiable Impact Metrics for Cell-Based Foods

The cellular agriculture industry faces pressure to communicate its impact potential to policymakers, investors, and consumers. However, most impact claims companies make are often aspirational, reflecting an industry at scale that may not align with short-term or medium-term realities. Vague and ambiguous claims such as “future-friendly,” “planet-friendly,” “kinder,” “cleaner,” and “clean”; metrics such as “animal lives saved” or “deaths avoided,” which are difficult to verify; and specific claims such as “100x less land” or “90% less GHG emissions” open companies to potential litigation if not verifiable. These claims could harm investor confidence, alienate future consumers, and deter government support. These are the statements of a new report by Cellular Agriculture Australia (CAA), which calls for industry stakeholders to collaborate on prioritizing impact areas, claims, and …

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Three bottles of animal-free milk

© Eden Brew
Fermentation

Government Support Crucial for Australia to Become a Global Precision Fermentation Leader, Says New CAA Report

The non-profit Cellular Agriculture Australia (CAA) has released a new white paper highlighting Australia’s capabilities in producing precision-fermented ingredients and its potential to become a global leader. The country is already home to a precision fermentation ecosystem of startups, established companies, research institutions, mature investors, and manufacturing capabilities. Eden Brew, Daisy Lab (NZ), All G Foods, Eclipse Ingredients, Nourish Ingredients, the ASX-listed company Noumi, and CMDO Cauldron Ferm contribute to making Australia and New Zealand’s precision fermentation sector the largest in Asia-Pacific. These companies focus on producing proteins such as whey and casein for dairy products and bovine lactoferrin, a sought-after whey protein due to its iron content, and fats to improve meat and dairy alternatives. Australia’s strong reputation as a global food supplier, established logistics networks, …

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David Weiner, Cauldron Ferm's newly appointed CTO

David Weiner - Image courtesy of Cauldron Ferm
Company News

Cauldron Appoints Biotech Veteran to Spearhead Hyper-Fermentation Solution for Alternative Proteins

Contract manufacturer organization Cauldron Ferm announces the appointment of Solugen and BASF industry veteran David Weiner as new chief technology officer. Drawing on his extensive experience in product development and scaling innovative biotech solutions, Weiner will oversee the company’s technology R&D pipeline as the Australian company embarks on its next phase of global expansion. Cauldron, founded in 2022 in Borenore, New South Wales, has developed a precision fermentation technology that promises to reach price parity — or even cheaper — with current goods such as dairy, egg, and silk proteins and widely used petrochemicals. The company recently closed a Series A funding round of over $6.25 million with investors including SOSV, In-Q-Tel, Main Sequence, and Horizons Ventures. “David brings a distinguished career leading R&D programs that …

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believer meats' cultivated chicken dish

© BELIEVER Meats
Cultivated Meat

New Study On Morals Reveals Purity Trumps Harm in Attitudes Toward Cultivated Meat

A new study by psychology researchers from the UK and Australia surveyed 1,861 participants from the United States and Germany to explore how moral values relate to attitudes toward cultured meat. The authors explain that cultivated meat promotes less animal and environmental harm, aligning with the “harm/care” dimension of the Moral Foundations Theory, which emphasizes concern for the suffering of others and the desire to care for and protect people from harm. However, after three surveys, the researchers found that the “harm” dimension was unexpectedly weak in predicting favorable attitudes despite “harm” being a significant narrative in media and industry. The five moral foundations For the surveys, the researchers used the five moral foundations — harm, purity, fairness, loyalty, and authority — to predict attitudes …

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