Category: Alternative Protein
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When Impossible Foods announced that CEO Peter McGuiness would step down after nearly four years, the company framed the move as a transition “from a position of strength.” For Rachel Konrad, the former head of communications at Impossible Foods, it felt more like the inevitable endpoint of a long strategic detour. “I would never have…
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For years, Alex Shirazi has helped tell the story of the cultivated meat industry through conferences, podcasts, and public-facing education. But as these once science-fiction-y products slowly moved from labs toward early commercialization, he began to feel that something was missing. “While there is plenty of discussion about cultivated meat, very little attention is paid…
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After spending half a decade (and $150 million in funding) developing recombinant proteins made via precision fermentation, Remilk announced last week the launch of what it’s calling New Milk in partnership with Gad Dairies, one of Israel’s largest dairy distributors. Remilk announced that under the new partnership, they and Gad will begin a nationwide rollout…
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A few weeks ago, the philanthropic investment platform Food System Innovations announced that it had received a $2 million grant from the Bezos Earth Fund. FSI’s non-profit group NECTAR has been building a large dataset of consumers’ sensory responses to alt proteins, and the grant will help NECTAR to continue working on, in partnership with Stanford University,…
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As meat prices soar to record highs, The Better Meat Co. (BMC) announced this week that it has closed an oversubscribed $31 million Series A round to scale its patented mycoprotein fermentation platform to commercial levels. The West Sacramento–based company plans to bring its Rhiza mycoprotein to market at prices lower than U.S. commodity ground…
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In London’s East End, a food revolution is bubbling – a high-tech movement promising to change our way of life. Although still in its infancy, with significant early-stage obstacles to overcome, it could become the biggest agricultural disruptor since the advent of farming. I’m talking about cellular agriculture – meat, fish, milk, proteins, and fats…
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Vow, the Australian-based startup making foie gras and parfait from the cultivated cells of Japanese quail, announced a couple of big milestones this week, including what it claims to be the biggest ever production run of cultivated meat after harvesting 1,200 pounds of Japanese quail in a single week. This milestone was achieved using the…
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Last week, I headed down to San Francisco to check out the Future Food Tech conference, one of the leading gatherings in food innovation, where investors, startups, and big food brands come together to share ideas, commiserate, and network. I attended this year’s event to gauge the current state of future food and assess if…
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Whenever I head to the pet food store, I’m simultaneously overwhelmed by the sheer amount of choice available on the shelves and disappointed by the limited selection of alternatives that don’t rely on traditional animal agriculture. The good news for those looking for more sustainable alternatives is that the alt-protein pet food sector has been…
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Three years after announcing a joint venture, Givaudan, Bühler Group, and Migros have finally opened the doors to The Cultured Hub, a cutting-edge biotech facility dedicated to cellular agriculture production in Kemptthal, Switzerland. Initially introduced in 2021 as the Cultured Food Innovation Hub with the stated mission of accelerating the development and market penetration of…
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This week, the Good Food Institute released its quarterly alt-protein investment update, so I thought it’d be a good time to check in and see which way things are trending. At this point it’s well-known that the alt-protein investment climate has had a couple tough years, and the latest numbers show things remain tough. According…
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Almost a decade ago, while others experimenting with AI focused on algorithms for trading, diagnostics, or digital advertising, a company called NotCo was experimenting with AI by the name of Giuseppe to create plant-based foods that could match the taste and texture of their animal-based counterparts. According to Aadit Patel, SVP of AI Product and…
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