After 18 months in stealth mode, German start-up Senara is emerging to disrupt the conventional milk market (derived from cow, sheep, goat, donkey and more) with cell cultivation.
The Mylkcubator programme has largely focused on next-gen dairy innovation to date. But for the incubator’s third edition, dairy-major Pascual wants to expand its focus to alt coffee, cocoa, salt, sugar and more.
After launching out of stealth mode in June, Omeat continues to improve price points for cultivated meat with the recent development of its fetal bovine serum (FBS) replacement, Plenty, Ali Khademhosseini, Ph.D., founder and CEO, Omeat, explained to...
Rotterdam-based Fooditive is boldly going where no food company has gone before to try and solve current food system challenges and drive system transformation.
Combining cellular agriculture technology with diverse, locally available crops allows food producers the chance to provide ‘authentic, next-generation meat alternatives on an industrial scale’, claims the VTT Technical Research Centre of Finland.
A consortium of Dutch businesses and academia have launched a five-year research project examining the use of protein-based biopolymers for potential food and healthcare applications. The outcome could have a significant impact on the cultured meat sector...
A UK-based molecular farming start-up has developed a new genetic engineering method to make lower-cost growth factors from tobacco plants that can be used for cultivated meat production.
In the Netherlands, Fooditive is working on another novel ingredient: a precision fermentation-derived honey alternative. We catch up with founder Moayad Abushokhedim, who talks enzymes, sweeteners, and target markets.
SuperMeat points to growing interest in cultivated meat among chefs, suggesting restaurants could be an important beachhead for cultured meat on the route to market.
Meat and dairy alternatives made from 100% plants don’t hit the mark on taste, texture, and nutrition, suggest cellular agriculture pioneers: “If you don’t deliver on that, go home.”
As global food demand continues to grow and the industry explores ways to overcome food scarcity and secure the future’s food economy, cellular agriculture and fermentation are increasingly becoming a sought-after sustainable and functional solution.
Germany’s The Cultivated B. has emerged from stealth mode and has bold plans to enable cellular agriculture at an industrial scale, FoodNavigator hears.
FAIRR Initiative and the Good Food Institute (GFI) have developed a reporting framework they believe will help companies demonstrate the positive impact their alternative protein businesses are having – and increase investment in the space.
Forsea Foods has developed cell-cultured fish leveraging its patented organoid technology. FoodNavigator hears how this novel approach is simplifying the process of growing animal cells in bioreactors and assembling them into whole cuts and fillets.
Steakholder Foods, formerly MeaTech, has evolved its commercialisation strategy and rebranded in what it describes as the ‘next logical step’ to position itself as ‘primarily a food company’. “We wanted a name that would reflect the fact that ultimately,...
Finnish confectioner Fazer is working to secure a sustainable future cocoa supply. The company believes cellular agriculture could be part of that vision.
Growth in the plant-based space has been fuelled by the development of products that mimic meat with increasing accuracy. But formulation challenges remain as the industry works to develop high quality analogues that are also clean label. Could a synergistic...
The Spanish dairy major has launched the second edition of its global incubation programme for cellular agriculture technologies in the dairy industry.
From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?
Interest in the alternative dairy space continues to rise among consumers worldwide. Join FoodNavigator’s live broadcast event to learn about the latest ingredients, technologies and trends driving innovation in the dairy-free category.
Plant-based meat analogues are still striving to deliver a genuine ‘meaty’ taste, texture and mouthfeel. Could combining plant proteins with cultured animal fats offer a solution? Food tech innovators ENOUGH and MeaTech3D have launched a collaboration...
Despite environmental and ethical concerns, consumers are unwilling to give up conventional cheese, according to Real Deal Milk. So the start-up is taking a different approach to dairy production: one that uses microbes, rather than cows.
Industrial livestock are responsible for a ‘huge’ environmental footprint. But alternative proteins aren’t necessarily the silver bullet solution they have been billed as, food systems specialists at International Panel of Experts on Sustainable Food...
Cultivated meat is often heralded as an emerging alternative to intensive animal agriculture, promising new ways to produce slaughter-free beef, pork or poultry proteins. But one cellular ag start-up is working from a different playbook. Primeval Foods...
Formo, a pioneer in the use of precision fermentation to cut the cow out of dairy protein production, hopes to accelerate its path to scale and cost competitiveness through a tie-up with BRAIN Biotech. FoodNavigator hears how.
The global food industry is entering a period of radical transformation, which S2G Ventures likens to the decades-long $4 trillion global energy transition that ushered in disruptive clean technology innovation and sustainable solutions.
Givaudan, Bühler and Migros have formed a new company, The Cultured Food Innovation Hub, with the aim of accelerating the development and market penetration of cellular agriculture.
Just eight technologies, including precision fermentation and cellular agriculture, can directly eliminate over 90% of net greenhouse gas emissions worldwide within 15 years, according to think tank RethinkX.
Spanish dairy company Pascual has launched a global incubation programme for cellular agriculture technologies. Cow-free dairy can both disrupt and complement traditional operations, Gabriel Torres Pascual tells FoodNavigator.
The cell-grown meat and precision fermentation space is exploding in Europe. But how do consumers feel about it? Three start-ups test the market with research in consumer acceptance.
German biotech LegenDairy is bringing together precision fermentation and the heritage of European cheese making to develop ‘stretchable, meltable and delicious’ cheese alternatives.
Rabobank recently unveiled the start-ups that will take part in its virtual FoodBytes! Pitch 2020 competition. Those selected provide an interesting window into trending topics in food and agriculture. FoodNavigator speaks to Anne Greven, Global Head...
Big Idea Ventures is welcoming a second cohort of start-ups to its New Protein Fund accelerator. From cellular agriculture, to bio-fermentation and plant-based innovation, Managing Partner Andrew Ive shares his thoughts on building a more sustainable...
Cell-based cultured protein is an industry still in its infancy. Food makers should look at the emerging field as an opportunity to collaborate and invest in the sector’s development, according to experts speaking at IFF’s Plantful Virtual Festival.
Cultured meat has seen a surge in interest thanks, primarily, to the mounting realisation that the current system of animal agriculture cannot feed the growing world population sustainably. Nevertheless, significant challenges remain as the sector works...
Growing awareness of environmental and ethical issues is changing the way consumers participate in the food system. Understanding this prompted the launch of new equity crowdfunding platform Koodoo. One of the first companies to raise on the platform?...
If plant-based ‘milk’ is keeping some parts of the dairy industry – and the FDA commissioner – awake at night, what might milk producers make of the latest innovation to emerge from Silicon Valley: animal-free dairy (casein and whey made without cows)?...
