Latest Headlines

  • The Israeli startup The Mediterranean Food Lab, which has been developing natural plant-based flavor bases for the alternative meat sector, has won an award of €100,000 from the EIT Food Accelerator Network (FAN) Program, according to a statement released by the Technion on Tuesday. The EIT FAN program is held at the Faculty of Biotechnology and Food in the Technion, in conjunction with the Strauss Group. EIT Food, a major European food intiative, has been seeking to reshape the foundations of the food industry.

  • Food scientists for decades have tinkered with plant proteins, starches and oils to make burgers that sizzle, bleed and taste like real beef, without harming a single steer. Then comes the hard part: formulating a name. Last year MorningStar Farms, a division of Kellogg Co., introduced “Incogmeato” and Spam maker Hormel Foods Corp. launched “Happy Little Plants.” A Canadian plant-based retailer calls itself YamChops, San Diego startup Before the Butcher sells the “Uncut” burger and a San Francisco company is called Unicorn Meat.

  • Orbillion Bio is on a mission to bring healthy, sustainable and flavorful meats with a complete farm-to-table story to the modern consumer. The innovative startup is looking to develop premium cell-based meat products from heritage cell lines that are directly sourced from farmers, all to accelerate the broad availability of nutritious cultivated meat products. The company’s first offering? Premium meats from Wagyu, bison, and sheep that are low-fat, low-cholesterol and high-protein.

  • A rapidly growing team are producing the food of the future inside of a factory in the outer northern suburbs of Sydney and they think they’ve solved one of the biggest problems facing their surging industry. ProForm Foods, founded by Vogel’s Cereal entrepreneur Stephen Dunn and led now by his triple Olympian son Matthew, is launching its new plant-based meat product MEET. On Thursday, the ribbon was cut at its new 1600 sq metre plant at Mount Kurring-gai, capable of producing 5000 tons of the stuff a year.

  • The blue-green algae known as spirulina could be the backbone of a new primary industries sector if a two-year project assessing the viability of large-scale production is successful, the Ministry for Primary Industries (MPI) says. Along with producer NZ Algae Innovations, it will invest more than half a million dollars through the Sustainable Food and Fibre Futures fund to assess the opportunity. MPI’s contribution would be $260,000, while the industry would contribute $390,000.