Fat

Mosa Meat

© Mosa Meat
Approvals

Mosa Meat Requests UK Market Authorisation After Joining FSA’s Regulatory Sandbox

Dutch cultivated meat producer Mosa Meat has submitted its first application for market approval in the United Kingdom. The submission focuses on cultivated fat, which can be blended with plant-based ingredients to create beef-style dishes such as hamburgers, shepherd’s pie, and meatballs. The news comes after Mosa Meat became one of eight companies to be chosen for the UK Food Standards Agency’s regulatory sandbox for cultivated meat and seafood. The initiative, claimed to be the first of its kind in Europe, has received £1.6 million in government funding and aims to accelerate the authorisation process for novel proteins. “We are thankful to the Food Standards Agency for engaging in valuable presubmission consultations with our food safety team,” said Maarten Bosch, CEO of Mosa Meat. “We …

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Shiru

© Shiru
Ingredients

Shiru Launches AI-Driven Plant-Based Ingredients for the Future of Clean Label Foods

Shiru, an AI-driven ingredient discovery company, has commenced the commercial production of two new plant-based ingredients, uPro™ and OleoPro™, following successful development and customer feedback. These ingredients, both designed to address key challenges in food formulation, are now available for commercial orders. uPro™ is a structured protein derived from potato protein, offering texturizing and emulsifying properties suitable for a wide range of food applications. OleoPro™, a protein-based fat alternative, delivers a substantial reduction in saturated fat content, while maintaining the functional properties of traditional fats. Dr. Jasmin Hume, founder and CEO of Shiru, explained, “uPro™ and OleoPro™ demonstrate how AI can rapidly identify natural ingredients to solve critical formulation challenges. Our Flourish™ platform’s ability to analyze millions of proteins quickly and precisely means food companies …

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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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NoPalm Ingredients

© NoPalm Ingredients
Fermentation

NoPalm Ingredients Introduces Next-Gen Fermentation-Based Oil Brand REVÓLEO

NoPalm Ingredients has introduced REVÓLEO™, a new brand focused on sustainable, fermentation-based oils and fats for both food and beauty applications. The brand provides alternatives to traditional oils, using fermentation technology to produce high-performance ingredients with a reduced environmental impact. REVÓLEO™ for Food offers a variety of oils and fats designed to replace conventional ingredients such as palm oil, shea butter, and cocoa butter. A key product in this range, REVÓLEO™ Soft, is a semi-solid, refined oil created through non-GMO yeast fermentation. It can replace up to 100% of traditional fats in numerous applications, including butter blends, margarine, plant-based meats, and dairy alternatives. REVÓLEO™ products offer several sustainability advantages. They require 99% less land use than conventional palm oil and result in 90% fewer emissions. …

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Paulo Teixeira Melt&Marble

Paulo Teixeira © Melt&Marble
Company News

Melt&Marble Strengthens Leadership to Scale Precision-Fermented Fat Production

Melt&Marble, a company specializing in precision-fermented fats, has announced two significant additions to its leadership team as it prepares for large-scale commercial production. Tue Hodal, a veteran of industrial biotech and pharma, has joined the company as its first Chief Technology Officer (CTO). Paulo Teixeira, previously the Chief Innovation Officer at Mycorena, has been appointed as the company’s new Product Manager. Focus on bioprocess optimization Hodal brings over 25 years of experience in operational expansion, particularly in the biotech and pharmaceutical sectors. His past roles include high-level positions at major firms such as Chr. Hansen, Novo Nordisk, and Lundbeck. Most recently, he served as CTO at Bacthera, a company focused on bacterial biotherapeutics. At Melt&Marble, Hodal will oversee the optimization of bioprocesses and downstream operations …

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Hoxton Farms

© Hoxton Farms
Cultivated, Cell-Cultured & Biotechnology

Hoxton Farms and Sumitomo Target Asia’s Health Crisis with Cultivated Pork Fat

Hoxton Farms and Sumitomo Corporation have formed a strategic partnership to bring Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. This collaboration will focus on addressing public health and food security challenges in the region through innovative food ingredients. The partnership with Sumitomo Corporation will leverage the latter’s expertise in agri-food and supply chain management to facilitate the introduction of Hoxton Fat to food manufacturers across Asia. The two companies will also work closely with food safety regulators, including the Japan Association for Cellular Agriculture (JACA), to ensure the ingredient meets regulatory standards prior to commercialization. Max Jamilly, CEO of Hoxton Farms, commented on the partnership: “Sumitomo’s established network and expertise are key to bringing our cultivated fat to Asia, where we see …

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Savor butter

© Savor
Products & Launches

Savor Introduces Animal- and Plant-Free Butter, Produced from Captured Carbon

Savor, a US-based food technology startup, has commercially launched a new butter product that contains no animal or plant inputs. The product is made using a proprietary fermentation-based process that converts captured carbon dioxide (CO₂), green hydrogen (GH₂), and methane (CH₄) into structured fats, without relying on conventional agriculture. The butter alternative will initially be available through selected foodservice partners, including restaurants and bakeries such as SingleThread, ONE65, and Jane the Bakery. These venues were part of a quiet pilot rollout that has taken place over the past year, during which chefs and culinary professionals tested and evaluated the product in commercial kitchens. The launch coincides with the company’s third anniversary and follows the opening of its first 25,000-square-foot pilot production site in Batavia, Illinois. …

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Demolish Foods chicken breast

© Demolish Foods
Manufacturing & Technology

Demolish Foods Unveils New Tech for More Realistic, Scalable Plant-Based Whole Cuts

Demolish Foods has launched its Gen4 platform, an updated version of its plant-based meat manufacturing system designed to replicate the structure and texture of conventional whole cuts. The platform builds on the company’s previous Gen3 model and offers improvements in precision, scalability, and cost-efficiency. Whole-cut alternatives remain a challenge in the alternative protein sector, where most plant-based products have focused on ground or shredded formats. The Gen4 platform seeks to address this gap by replicating the hierarchical structure of animal muscle tissue, including variations in texture and juiciness within a single cut. The technology allows for the recreation of complex structures found in conventional meat, such as the combination of major and minor pectoral muscles in a chicken breast. Engineering realistic muscle fibers According to …

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aloe vera

© Tuan Nguyen - stock.adobe.com
Cultivated, Cell-Cultured & Biotechnology

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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© Mosa Meat
Approvals

Mosa Meat Files for Novel Food Approval in Switzerland

Just weeks after filing the EU’s first cultivated beef dossier, Mosa Meat has taken a similar step in Switzerland, seeking novel food approval with backing from Bell Switzerland. This application specifically covers cultivated fat, an ingredient designed to enhance plant-based products by adding rich, authentic beef flavor to items such as burgers and meatballs. The Dutch company states that cultivated fat can enhance plant-based foods by improving taste and texture. “Thousands of hours of work by our employees and analyses by six independent laboratories have gone into this dossier, and we have the utmost confidence that Swiss regulators will find our product exceeds the robust safety standards of their novel foods law,” said Maarten Bosch, CEO of Mosa Meat. Mosa Meat sees cultivated fat as …

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Fermented fats

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Fermentation

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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Mosa Meat

© Mosa Meat
Approvals

Mosa Meat Requests First EU Market Authorisation for Cultivated Fat

Netherlands-based cultivated beef producer Mosa Meat has submitted its first request for Novel Foods market approval in the EU, seeking authorisation for its cultivated fat ingredient. The fat is designed to be blended with plant-based ingredients to create beef-style products such as hamburgers, meatballs, and bolognese. Following the regulatory submission, the cultivated fat will be evaluated by The European Commission (EC) and the European Food Safety Authority (EFSA). The submission is an important step towards introducing cultivated meat products to the European market; EU laws do not allow cultivated products to be assessed as a whole, but instead require cultivated ingredients to be submitted individually. This is only the second time a cultivated product has entered the EU’s Novel Foods process — the first was …

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Orbillion

© Orbillion
Cultivated Meat

Orbillion Achieves Multicontinental Production Milestone for Cultivated Beef

Orbillion has achieved a notable step in the cultivated meat sector, announcing the production of its beef muscle cells at manufacturing facilities in North America, Europe, and Asia. The expansion marks a key development in scaling cultivated meat for global markets while addressing the challenges of cost and large-scale production. As part of its efforts to accelerate commercialization, Orbillion has appointed Dr. Thomas Beck to its Board of Directors. Dr. Beck brings over 30 years of expertise in food technology, having held prominent roles at Nestlé and DSM Nutritional Products. His experience is expected to guide Orbillion as it transitions to broader market readiness. Dr. Patricia Bubner, CEO of Orbillion, explained, “This achievement is more than just another milestone—it’s proof of our vision to make …

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Israel's Gavan Technologies has raised $8 million in an A funding round to commercialize Fatrix, a plant protein-based fat that replaces butter.

© Nimrod Saunders
Investments & Finance

Gavan Raises $8M to Introduce Clean Label “One-to-One” Butter Alternative in Europe

Israel’s Gavan, a food tech company focused on replacing animal fat with sustainable alternatives, announces it has raised $8 million in a Series A funding round. The funds will be used to establish a new European pilot production facility for its flagship ingredient, Fatrix, a plant protein-based fat that replaces butter “one-to-one” in bakery and dairy alternatives. The site is scheduled to commence operations in April 2025, aiming to debut its “cutting-edge” fat solution in the European food market. The round was led by MoreVC, with participation from Lever VC, EIT Food, and DarkBoot Group, a private equity firm involved in Gavan’s incubation. Co-founder and CEO Itai Cohen, shares, “This funding round opens the door for Gavan to enter the European food market, where we …

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MicroLub, a deep-tech spinout from the University of Leeds that produces a fat replacement for lower-calorie yet delicious plant-based foods, has announced that it has successfully closed a £3.5 million seed investment round led by Northern Gritstone.

Image courtesy of MicroLub
Investments & Finance

MicroLub Secures £3.5M to Commercialise Fat Replacement Tech for Low-Calorie Yet Delicious Plant-Based Foods

MicroLub, a deep-tech spinoff from the University of Leeds that produces a fat replacement for lower-calorie plant-based foods, has announced that it has successfully closed a £3.5 million seed investment round led by Northern Gritstone. Praetura Ventures and LIFTT also participated. Known as advanced protein technology, MicroLub’s innovation aims to address the demand for healthier products, as millions of people worldwide are at risk of becoming overweight or living with obesity. It also fuels interest in sustainable food options by helping plant-based foods become tastier, less astringent, and healthier. The new capital will support the technology scaling, product development in collaboration with partners, and team expansion. CEO David Peters (former head of Oatly UK) shares, “Our advanced protein technology is a real game-changer when it …

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Hand arranging sugar cubes as a metaphor for increasing sugar consumption or dietary control.

© Irina Ukrainets - stock.adobe.com
Science

NUS Researchers Use Sugar Cubes for Cheap, Scalable Production of Rye Scaffolds for Cultivated Meat

Large-scale production of edible scaffolds and effective culturing methods for fat tissues — both crucial for replicating the texture, flavor, and nutritional value of meat — remain a technical challenge for the commercialization of cultivated meat. Scaffolds provide structural support for cells to multiply and develop into tissues. But they are typically made from synthetic or animal-based materials, which are expensive and inedible. But a research team led by Professor Huang Dejian from the National University of Singapore (NUS) has successfully cultured pork fat using a new kind of plant protein scaffold. The scientists identified secalin, a protein extracted from rye and barley, both common crops, as a suitable source to create edible scaffolds. They then developed a template-leaching method for creating sponge-like scaffolds using …

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Maria Angelica Mashali © Alianza Team
Interviews

Alianza Team: “We Believe Mirror Tissue Has the Potential to Revolutionize the Plant-Based Meat Market”

Alianza Team specializes in developing and producing innovative lipid solutions for the food, beverage, cosmetics, and nutraceutical industries. They’re dedicated to crafting tailored fats and oils that enhance product quality, functionality, and sustainability. With a team of over 2.000 employees globally, the headquarters are located in Bogotá, Colombia, where Alianza Team runs multiple production facilities and a global presence with operations in Mexico and Chile, reaching the Latin American market, the USA, and a growing presence in Europe. In addition to Colombia, Alianza Team has operations in Chile (two plants) and Mexico, and a growing presence in Europe. We spoke with Maria Angelica Mashali, Chief Growth Officer at Alianza Team, to learn about their latest innovation and business objectives. Could you introduce your newest advancement, …

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Precision fermentation startup Melt&Marble has achieved a milestone in biomanufacturing with the demo-scale production of over ten thousand liters of fermented fats.

Image courtesy of Melt&Marble
Fermentation

Fermented Fats Designer Melt&Marble Achieves 10,000-Liter Production Milestone

Precision fermentation startup Melt&Marble has achieved a milestone in biomanufacturing with the demo-scale production of over ten thousand liters of fermentation for fats. According to the Swedish startup, the target bioprocess performance was maintained throughout the scale-up, achieving a 10-fold increase in bioreactor volume while sustaining comparable strain and performance metrics. This achievement builds on a previous bioreactor trial and demonstrates the platform’s scalability and robustness, explains Melt&Marble. CEO Anastasia Krivoruchko shares, “Scale-up of fermentation processes can be tricky, and we’re extremely proud of what our scientific team has managed to achieve in such a short amount of time.” Better alternatives for tasty food The large amount of fat produced from this demo will enable the company to conduct application pilots to fine-tune the fat’s use …

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ProVeg fat in plant-based products

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Ingredients

Why Fat is Key in Plant-Based Products

Back in April of this year, Cultimate raised a substantial 2.3 million euros in seed funding. Four months later, the cultivated fat brand is well on its way to becoming a significant player in the alternative protein industry. In its latest New Food Hub interview, ProVeg International sat down with Cultimate’s co-founder and CEO, George Zhelezyni, to learn more about the potential of cultivated fat. Not only does Zhelezyni share expert insights about the innovative cultivated fat market, but he also gives some honest advice for founders and start-ups looking to thrive in the alternative protein space. The low-down on fat In today’s market for plant-based foods, it’s meat-eaters that need unlocking. According to Zhelezyni, fat will be the key ingredient to achieving this. “We’ve …

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California's Mission Barns has redesigned single-cell suspension bioreactors to make them fit for cultivating meat at scale.

© Mission Barns
Cultivated, Cell-Cultured & Biotechnology

Mission Barns Revamps Single-Cell Suspension Pharma Bioreactors to Scale Cultivated Meat Production

Cultivated fat startup Mission Barns has engineered a new bioreactor to optimize cultivated meat production, aiming to replace the single-cell suspension bioreactors traditionally used in the pharmaceutical industry. “We’ve invented a novel bioreactor that allows us to scale the production of cultivated meat, whether it’s pork, beef, chicken, fat, or muscle,” Mission Barns explains in conversation with Cultivated X. Founded in Berkeley by Eitan Fischer, former director of cellular agriculture at fellow US food tech company Eat Just, Mission Barns’ first product is a cultivated pork fat called Mission Fat, set to transform analogs with new heights of taste and texture. To produce it, the company has developed a technology platform that starts from non-GMO adherent cells and grows them using an animal-free cell culture medium. The “right …

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