Company releases
The press release distribution service for sustainable food and agriculture news
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Change Foods has signed an agreement with KEZAD Group to design a dedicated commercial manufacturing plant for production of its animal-free dairy in Abu Dhabi, with the support of the Ministry of Economy of the UAE under the NextGen FDI initiative. The company also shared it is in the final stages of closing a bridge funding round.
Mewery, the Czech startup focused on novel approaches to producing cell-cultured meat, has reached a new milestone as their scientists have successfully developed a serum-free growth medium that dramatically reduces the cost of cultivation. Along with this success, Mewery reports investment from Credo Ventures and Purple Ventures, closing their raise of almost a million dollars in their pre-seed round.
Registration is open until November 10th for students to take part in the hackathon, get mentored by industry leaders, and apply their knowledge and skills to reimagine the future of food.
BUILD by Pulp Culture+ disrupts the explosive hard alternatives category, growing 2,000%+, while delivering unprecedented Full Spectrum functionality from adaptogens, probiotics and–in a first for alcoholic beverages– animal-free EVERY Protein●Partners who share a foundation in fermentation are joining together to create a first-of-its-kind, delicious and highly functional beverage fit for the modern consumer●Pulp Culture+ makes global debut today, now available for purchase nationwide on the Pulp Culture website and downtown LA taproom, with brick and mortar retail rollout to follow
London-based food-tech startup Adamo Foods has won triple backing in a boost to its mission to develop delicious, healthy and sustainable alternatives to meat whole-cuts from fungi.
Spanish startup Innomy has raised 1,3 million euros in its Pre Series A funding round led by international investors as Corporación Cervino, Rockstart, Zubi Capital, Eatable Adventures and the National Center for Technology and Food Safety.
Co-Founder Michael Tai, who led the development and scale-up of key alternative protein ingredient heme as Head of Bioprocess at Motif, launches Boston Bioworks to help startups more quickly commercialize fermentation-based ingredients amid severe sector bottlenecks
Shiru, a functional ingredients discovery company, today announced it was awarded a key patent on a high-tech approach for discovering proteins for the food industry.
Nutropy, created by Nathalie Rolland and Dr. Maya Bendifallah, two founders willing to propose a new sustainable way to produce dairy products, raises €2M for the pilot production of their animal-free cheese and milk ingredients. Supported by renowned international food tech expert investors, the startup plans to launch its first industrial production of animal-free premium cheese within the next 24 months.
Kibbutz Yotvata and Brevel sign a Memorandum Of Understanding agreeing to build a commercial-scale manufacturing facility for the cultivation and production of microalgae-based protein and related products for the food and beverage industry. The facility will be home to the largest fermentation reactors of their kind, sized at 30,000L, which will have the capacity to produce 900,000L per year when fully operational in order to support the rising demand in the EU and Middle Eastern markets.
Cultivated Biosciences, an innovative ingredient company founded by Swiss entrepreneurs Tomas Turner and Dimitri Zogg, has just raised a $1.5M pre-seed round. The funding will enable the growing team to further optimise its production processes, research food applications and start product development with their first clients.
New research is underway: an interdisciplinary consortium of 22 international partners, with the help of community science, targets the societal and industrial transition toward sustainable plant-based fermented foods by design for a healthy everyday diet.
Shiru, a functional ingredients discovery company, announced today a new partnership with Puratos, the industry leader in innovative food ingredients for bakery, to evaluate naturally-occurring proteins identified by Shiru’s proprietary Flourish™ platform as a promising next-generation egg replacement.
Australia has an opportunity to tap into a global protein market worth US$930 billion by 2035 by investing and scaling up its cellular agriculture capability, a new report has found.
The fifth annual Asia-Pacific Agri-Food Innovation Summit presents 50 regional and international innovators who are pioneering breakthrough technologies in agri-food, to ensure food security and build capacity in Asia and beyond.
Hjørring, Denmark, 23 August 2022 -- On the 12th of August, Danish food-tech company Aliga Microalgae purchased Duplaco’s microalgae production facility in the Netherlands in order to increase its production capacity of Chlorella algae products for the food ingredients and dietary supplement markets.The Facility
Eat Just, Inc., a company that applies cutting-edge science and technology on a mission to create healthier, more sustainable foods, today announced a $25 million investment and strategic partnership with private equity firm C2 Capital Partners.
Novel Farms, a food technology startup based in Berkeley, California, unveils today the first-ever marbled cultivated pork loin.
Bluu Seafood has presented the first market‐ready products made from cultivated fish cells. Their fish fingers and fish balls contain cultivated fish cells as the main ingredient and have been enriched with plant proteins to optimize cooking behavior and mouthfeel.
Cellular Agriculture Australia’s new online course will provide students and professionals the foundational knowledge to make their own impact in cellular agriculture, whether it be joining a company, investing in the sector, or pursuing further education in the area
The Modern Agriculture Foundation, an Israeli non-profit which promotes entrepreneurship and innovation in the alternative protein industry in Israel and globally, celebrates the sweeping success of its Better Plate alternative protein track within MassChallenge Israel’s 2022 Accelerator program.
Germany’s leading biotech startup Mushlabs will be working together with Bitburger BreweryGroup, one of the most significant private brewery groups in Germany.
Wilk, a developer of authentic, cell-cultured human and animal milk and milk components, has announced the launch of a new project to develop the first yogurt using cell-cultured milk fat. In its first stage, the product will be used as a concept product.
DIC Corporation has completed investment in Back of the Yards Algae Sciences Inc. (BYAS), a sustainable food technology startup focused on developing innovative extracts and alternative proteins, headquartered in Chicago, Illinois.