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The Spoon

Daily news and analysis about the food tech revolution

Precision Fermentation

As Future Food Companies Look to Grow, A New Crop of Startups Lend a Hand on Biomanufacturing Scale-up

While companies creating precision fermented and cell-cultured food products continue to raise hundreds of millions of dollars in funding, the reality is their products are still years away from making a significant dent in the overall consumption of a growing global population.

The primary reason for this is that these products still aren’t being produced at nearly the scale they need to feed billions of people. Some estimates have put the biomanufacturing capacity needed by 2030 at 10 billion liters in order to meet the projected demand for fermentation-based animal proteins.

The good news is that a growing number of companies are building out technology and services platforms to help these companies move towards scaled production. One such company is Solar Biotech, which makes customized plant architectures to help future food and other companies scale up their biomanufacturing capacity. The company has been working with startups such as Motif Foodworks and TurtleTree Labs to help them develop their product and move towards higher capacity production.

With Motif, Solar helped them move into pilot production manufacturing for their new plant-based meat ingredient building block, HEMAMI. In partnerships like this, Solar will assist a company with technology transfer of their early products towards higher-scale manufacturing using what it calls its SynBio Hyperintegration Algorithms (SHAs). The end result of its proprietary algorithms is creating customized and modular production facilities built around what the company calls BioNodes.

The partnership worked so well for Motif in developing its HEMAMI product line that the company recently extended its collaboration with Solar.

“The continuation of our partnership will help secure the infrastructure needed to build out Motif’s pipeline of future products,” said Jonathan McIntyre, CEO of Motif FoodWorks, of his partnership with Solar. “Companies like Solar Biotech are an essential link in the move to create a more sustainable food-supply chain that has a positive impact on people, animals and the planet.”

Pow Bio is another company that brings scale-up expertise to new food startups. Pow helps startups building alternative proteins with the necessary fermentation capacity and infrastructure to help move their product concept off the bench and into production scale.

“We have a complete fermentation lab that scales and can take you from a flask you can hold in your hand to 1000L liters of fermentation capacity, which covers the entire ‘pilot’ stage of scale-up,” said cofounder Shannon Hall.

Pow helped alt-cheese startup New Culture take its early lab work and scale-up for pilot production. Before New Culture worked with Pow, their product cost roughly $100,000 to produce a kilogram of cheese. After working with Pow, the company’s product has dropped significantly and is approaching price parity with traditional cheese.

And then there’s Culture Biosciences, a startup that investor Dave Friedberg has described as an ‘AWS for bioreactors’. The company initially started with cloud-connected 250mL stirred tank bioreactors for fast-cycle bench development as a service, and in October of last year took on funding to expand and build out 5L and 250L bioreactors to help move from bench to pilot-scale production.

“Through Culture, we now have the option of a one-stop-shop for bench-scale testing and pilot-scale production,” said Ranjan Patnaik, CTO of alt-egg startup The EVERY Company. “We can develop a process with Culture and easily make a large batch of material. Other benefits include accelerating product pipeline development, data-driven, and lower-risk scaling, and saving them time and money required to build additional fermentation capacity.”

As innovators in the future food industry work on developing their products, these three companies look to play a pivotal role in helping them make the leap. But these three aren’t the only ones, and I expect to see more startups emerge to help fill the biomanufacturing commercialization gap for future food products as investors realize the future food industry doesn’t lack for good ideas, but what it does lack the scale-up and production capacity needed to feed billions of people by 2030.

Real Deal Milk Hopes To Use Precision Fermentation To Make Animal-Based Dairy Obsolete

When asked if it’s possible to fully replace animal-based dairy, Zoltan Toth-Czifra, the founder and CEO of Real Deal Milk, doesn’t hesitate. “I think the question is not if, but when?” he told me.

I had caught up with Toth-Czifra this week to learn more about his Barcelona-based company, which uses precision fermentation to create bioidentical milk proteins. The company, which Toth-Czifra founded in February 2021, is currently in its research and development phase and was recently accepted into the Pascual incubator program, an incubator program focused on innovation in the dairy industry is run by a large dairy producer.

“It signals that traditional dairy is also looking where we are looking,” says Toth-Czifra. “They see where things are headed and maybe see the future in cellular agriculture, and they want to be part of it. They want to invest in it.”

Real Deal Milk uses precision fermentation technology to “teach” yeast strains to produce bioidentical milk proteins. Dairy milk consists of proteins, sugars, fats, and water, and according to Toth-Czifra, the proteins are the most difficult to replicate. Therefore, the company is focused on replicating whey and casein proteins that can be used in various dairy alternative applications such as milk, cheese, butter, ice cream, and more.

Precision fermentation start-up Perfect Day unveiled the first animal-free whey protein powder last week. Change Foods is another company that also uses precision fermentation to create dairy proteins to be used in cheese. According to Toth-Czifra, there does not seem to be another precision fermentation company focused on dairy proteins in Spain. There are a few others dispersed throughout Europe, like Formo in Germany.

Dairy farming releases large amounts of greenhouse gases into the atmosphere, such as methane, nitrous oxide, and carbon dioxide. With the imminent threat of our planet warming due to the greenhouse gas effect, dairy products are often demonized for their high emissions. In regards to climate change, Toth-Czifra said, “I feel climate change is one of the most recognized brands, but with no product.” However, many products are a response to climate change, such as alternative dairy products.

Real Deal Milk’s first product will likely be cheese. The company’s long-term vision is to replace dairy across all categories, including cream, milk, milk powder, and ice cream.

Motif Foodworks’ New HEMAMI Receives GRAS Status From FDA

Motif Foodworks is on a mission to improve the taste and texture of plant-based foods, and in June 2021, the company raised $226 million USD to do exactly that. This week, the food-tech company made its most recent product called HEMAMI commercially available for large-scale distribution to its customers.

HEMAMI appears to be the combination of the words “umami” and “heme”. This novel ingredient is a heme protein derived from yeast, created via precision fermentation. Heme is a molecule that contains iron, and it is found in high concentrations in the blood of animals and humans. According to the company, HEMAMI can be used to improve the aroma and flavor of plant-based meat analogs likes burgers, sausages, chicken, and more.

Plant-based heme (made from a base of soy) is what gives Impossible Burger the realistic meat flavor and its “bleeding” texture. A Chicago-based start-up called Back of the Yards Algae Sciences developed spirulina-derived heme that can be sprayed onto plant-based burgers and other analogs to provide a meatier flavor.

Motif Foodworks’ HEMAMI also received the FDA’s GRAS (generally recognized as safe) letter. In the letter, the yeast-based heme was approved as a flavor and aroma additive for plant-based meat. Motif also submitted a Color Additive Petition for its new ingredient to be used as a color additive, and this is still pending approval.

Many consumers have swapped out meat for plant-based alternatives due to health, environmental, and ethical reasons, but flavor and texture may still be holding them back from doing so. According to the report, “Climate Change and the American Diet”, two out of three Americans would eat more plant-based alternatives if they tasted better. Ingredients like HEMAMI may be the key to unlocking better plant-based meats. Motif has also created an ingredient called APPETEX that mimics the texture of animal tissue using plants, spearheading the common complaint of alternative products having an unrealistic texture.

Interested in trying HEMAMI? Motif Foodworks will be offering samples of plant-based burgers made with HEMAMI at the Plant-Based World Expo in New York on December 9th and 10th.

Starbucks is Trialing Animal-Free Milk. I Decided to Try it Out to See If It Tastes & Foams Like Regular Milk

In case you haven’t heard, Starbucks is trialing animal-free milk in the Seattle market. No, we’re not talking Oatly or another plant-based milk, but a milk with cow milk-identical proteins made in a lab.

The alt-milk is from Perfect Day, a company that uses precision fermentation to create its proprietary β-lactoglobulin animal-identical milk protein. The company’s protein, which received GRAS approval from the FDA last year, has primarily been sold to consumers in the form of ice cream (and soon cream cheese), but not in the form of a milk product. However, this move could signify that one could be on the way.

The company created a special 2% “barista-blend” version of its alt-milk especially for the Starbucks trial. Starbucks is currently trialing the milk at two locations in the Seattle market, Bellevue (a city east of Seattle) and Renton (south of Seattle).

Since I live in Seattle, I decided to head on over to Bellevue and see how precision-fermented milk tasted in a cup of Starbucks coffee.

When I walked into the coffee shop, one of the first things I saw at the counter was a sign that said: “Try Your Favorite Beverage With Animal-Free Milk.” The sign said this animal-free milk is lactose-free (but does contain milk allergens). The sign also had a QR code which, when scanned, brought up a survey page on my phone titled “Perfect Day Milk Customer Questionnaire.” The page gave a brief description of this new milk and asked questions like “What questions do you have about “animal-free” milk? and “Should Starbucks offer animal-free milk at all of our stores?”.

Interestingly, the questionnaire didn’t ask how the milk tasted compared to cow or plant-based milk. To figure that out, I ordered two drinks: a tall caramel macchiato with animal-free milk and a tall caramel macchiato with regular 2% milk.

When the drinks arrived, they were essentially identical, except that the Perfect Day milk drink had a “DF” on the label (which, the barista explained, stood for “Dairy-Free”).

The reason I ordered a macchiato was, outside of it being a pretty tasty beverage, I wanted to see how precision fermented milk foamed when steamed compared to cow milk. When I took the lid off the drinks, it was clear it foamed up just fine, as you can see from the picture below (DF milk drink is on the left, cow milk drink on the right):

The real test, however, would be how it tasted. And after tasting both drinks side by side, I can say that this version of precision fermented milk tasted exactly like cow’s milk. The foam was just as, well, foamy, and the actual milk taste in the dairy-free version was not discernably different than that of cow’s milk. In fact, from a taste and experience perspective, the two drinks were identical.

Which, of course, is the goal.

If Starbucks and Perfect Day are using this trial to determine if they should make this milk more widely available, I expect a wider rollout may soon be on its way. Outside of the environmental benefits of precision fermented milk, it’s easy to see how offering a milk without lactose and absent potential other health concerns of factory-farmed dairy could be a big winner.

That said, I imagine the biggest challenge for Perfect Day and Starbucks will be figuring out a way to message it to customers. When I asked the cashier what “animal-free milk” is, she did a decent job describing it: “It’s supposed to mimic 2%, but it’s made in a lab, so it’s like very eco-friendly,” she told me. “But it still has milk protein in it, which makes it not dairy-free, but lactose-free.”

Again, decent, but my feeling is that some consumers might bristle at the term “made in a lab.” I know Perfect Day has been working on messaging their product, and while they’ve made progress, I would suggest dropping “lab-grown” as a descriptor. Maybe something like “brewed” or other terms borrowed from beer or other fermentation-driven beverages since, after all, companies like AB InBev are already putting their brewing skills to work in making animal-identical proteins.

If you live in the Seattle market, I would suggest you head on over to Bellevue or Renton and order an animal-free coffee drink yourself and let us know what you think.

MOOLESS: The First Animal-Free Whey Protein Powder Created By Perfect Day & Natreve

Perfect Day, a company that makes animal-identical proteins using precision fermentation, and Natreve, a wellness and nutrition company, have partnered to produce MOOLESS, a protein powder made with animal-free whey protein.

In 2020, the FDA approved Perfect Day’s animal-free whey protein made from β-lactoglobulin (the company’s proprietary protein) for human consumption. This GRAS letter allowed the start-up to sell its alternative dairy protein to CPG companies to create novel products – and that’s exactly what Perfect Day has been doing as of recently. Last month Perfect Day launched a cake mix with animal-free whey through its Urgent Company.

MOOLESS is the most recent product to make use of Perfect Day’s animal-free whey protein, which is molecularly identical to conventional whey protein. According to the companies, this will be the first animal-free whey protein powder on the market that also provides the same nutritional benefits of whey, while also offering a lower environmental footprint. A single serving of the alternative protein powder will provide 20 grams of protein

Whey protein is commonly found in meal replacement shakes, protein powders, and protein bars. Dairy-free and vegan products often use pea, soy, rice, and hemp to boost their protein content, but the protein content can sometimes fall short of what whey protein is able to provide. MOOLESS is a vegan product because it is not animal-based, but it is not suitable for those with dairy allergy.

Perfect Day has proven that precision fermentation is a viable technology for creating alternative protein products that are identical to their conventional counterparts. Other companies, like Formo, Imagindairy, and Change Foods, are also using precision fermentation to produce, but have yet to bring any products to market.

MOOLESS will come in four flavors: Vanilla Bean Cupcake, Cookies and Cream, Strawberry Shortcake, and Chocolate Fudge Brownie. The alternative protein powder is set to launch in early 2022 with a major U.S. retailer as well as on Natreve’s website.

Perfect Day has been on a hot streak as of late. Not only did the company launch their new cake mix last month, but their partnership with Natreve comes just weeks after the news that Starbucks would trial the company’s precision fermented milk at two Starbucks locations in the Seattle market.

Alt Protein Round-up: Funding for Cell-Based Milk, A Glimpse Inside UPSIDE’s Factory

According to Forbes, 4.5 million plant-based turkeys will be consumed this year on Thanksgiving in the U.S. That sounds like a lot of alternative roasts and Tofurkey’s gracing holiday gatherings, but compared to the number of regular turkeys that will be consumed (46 million) it’s not much. Maybe next year, we’ll have the option to serve cell-based turkey to our guests?

In this edition of the alternative protein round-up, we’ve gathered together the most interesting stories from the past week in the plant-based, cell-cultured and even bug protein worlds, including TurtleTree’s funding, locusts in the EU, Beyond Meat’s sales, an inside look at UPSIDE’s fancy new facility, the animal-free egg ClearEgg, and cell-based pet food.

Turtle Tree raises $30 million in Series A round

TurtleTree, a Singapore-based biotech company, announced recently that it has raised $30 million in a Series A round of funding, with VERSO Capital as the lead investor in this round. This brings TurtleTree’s total funding to $40 million. In September of this year, TurtleTree opened a 24,000 square foot R&D facility in Sacramento, California, where it is expanding upon its precision fermentation technologies. The start-up is developing cell-based milk as an alternative to infant formulas, as well as a compound found in human milk called lactoferrin. The funding will be used to continue this R&D as well as bring on new hires.

Photo by Rick van Houten on Unsplash

Locusts are approved as a sustainable food by European Union

Insects have long been recognized as a sustainable protein source due to their low carbon footprint, and very minimal water and land use. Although many cultures around the world already frequently include insects within their diets, this is not often the case in developed first-world countries. However, this week, the European Union approved the migratory locust as food for humans. This action is a push for bringing awareness to more sustainable foods, especially alternative protein sources. The EU said that locusts, which are high in fat, protein, vitamins, and minerals, would be considered snacks foods or food ingredients,

Are Beyond Meat’s Flagging Sales a Sign Big Cattle’s Negative Messaging is Working?

This week, Beyond Meat had some lousy news for Wall Street: US sales were down 13.9% year over year. According to the company, the culprit for the sales drop was a softening in their grocery and foodservice markets. For some, a sales drop for a high-flying alt-meat pioneer like Beyond might come as a shock. Like Impossible Meat and others in the fast-growing plant-based meat industry, the company has had mostly good news over the past few years, watching as revenue heads up and to the right on the back of new sales channels, geography expansion, and growing consumer demand. So what’s going on here? Why is an alt-meat bellwether like Beyond suddenly seeing its sales drop? Read the full article here.

What Does a Cultivated Meat Plant Look Like? Take a Video Tour of UPSIDE Foods’ New Production Facility to Find Out

At this time, Singapore has been the only country to offer regulatory approval for the commercial sale of cultivated meat, and Qatar is expected to be next to do so. Despite this, several companies in the cultured meat space have opened up state-of-the-art facilities to develop their alternative meat products in anticipation of receiving regulatory approval sooner than later. One of these companies is UPSIDE Foods (formerly Memphis Meats). Last week, UPSIDE Foods hosted a ceremony to celebrate the unveiling of its 53,000 square foot Engineering, Production, and Innovation Center (EPIC for short). The center will be used for the production of cultivated meat and the development of new types of meat and product formats. Read the full article and watch the video here.

Animal-Free ClearEgg Debuts in Protein Smoothie

Last month, The Every Company rebranded from Clara Foods and announced the launch of its animal-free egg protein product. Now, the company’s egg protein, called ClearEgg is being used as an ingredient in a limited-time Pressed smoothie.The smoothie is called “Pineapple Green Protein”, and the added ClearEgg boosts the protein content up to 10 grams. Other ingredients include apple, pineapple, banana, spinach, and avocado. Read the full article here.

Bond Pet Food Teams Up With Hill’s To Make Meat Protein for Pets Using Precision Fermentation

Bond Pet Food, an alternative protein company for pet food, and Hill’s Pet Nutrition, a biology-based pet food company, announced this week that they have partnered to develop an alternative meat protein for pet food using precision fermentation. Precision fermentation makes animal-identical proteins without slaughtering/harming animals. Bond sourced a small blood sample from a heritage hen, and this sample was used to extract the genetic code of chicken protein. Read the full article here.

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Bond Pet Food Teams Up With Hill’s To Make Meat Protein for Pets Using Precision Fermentation

Bond Pet Food, an alternative protein company for pet food, and Hill’s Pet Nutrition, a biology-based pet food company, announced this week that they have partnered to develop an alternative meat protein for pet food using precision fermentation.

Precision fermentation makes animal-identical proteins without slaughtering/harming animals. Bond sourced a small blood sample from a heritage hen, and this sample was used to extract the genetic code of chicken protein. Then, the code is mixed with specialized yeasts, sugar, vitamins, and minerals and fermented in stainless steel vats to eventually produce meat proteins.

Bond Pet Food produces bio-identical chicken, beef, fish, and other meat proteins that have the same nutritional value as their animal counterparts. Last year, the company unveiled that it had developed a chicken protein prototype for pet food.

Through the partnership, the two companies will develop a pet food formula that acts as an alternative to Hill’s most popular meat proteins for both cats and dogs. The goal is to craft a product that is more sustainable than other pet foods, while simultaneously providing food that contains high-quality nutrition.

Pet food raises concerns due to its use of factory-farmed meat, deeming much of what is available on the market as unsustainable and unethical. On top of this, pet food can contain slaughterhouse byproducts, undisclosed animal species, cheap fillers, and even toxic ingredients that lead to recalls. We have plenty of plant-based and alternative meat options for humans, but not as many for Fido.

Other competitors in the alternative pet food space include Wild Earth and Because, Animals. In September of this year, Wild Earth announced that it would begin developing pet food developed with cell-based meat after raising $23 million in funding. Because, Animals is developing cell-cultured mice meat for cat food.

For Bond, the deal is a big win, as Hill’s appears to be the first large pet food brand intent on bringing a product with animal-identical protein to market using precision fermentation. As more deals like this one are inked, it’ll only be a matter of time before we see a significant number of new alt-protein pet food products from the large players in what is a $30 billion pet food market.

Animal-Free ClearEgg Debuts in Protein Smoothie

Last month, The Every Company rebranded from Clara Foods and announced the launch of its animal-free egg protein product. Now, the company’s egg protein, called ClearEgg is being used as an ingredient in a limited-time Pressed smoothie.

The smoothie is called “Pineapple Green Protein”, and the added ClearEgg boosts the protein content up to 10 grams. Other ingredients include apple, pineapple, banana, spinach, and avocado.

While it might sound gross to have egg protein added to a smoothie, The Every Company’s egg protein product is actually completely tasteless and odorless. The company intended for its protein to be added to both cold and hot beverages, like juices, energy drinks, and protein shakes, as well as snacks like protein bars.

ClearEgg is created through precision fermentation, where yeast or other microorganisms are fermented and converted to create protein identical to those found in animals and their byproducts. Because the protein is identical, those who have egg allergies should avoid consuming ClearEgg.

The Every Company has been working on developing an animal-free egg since 2014, and is one of the early pioneers of the precision fermentation space. While lots of companies are developing plant-based egg alternatives – Float Foods, SavorEat, and Migros to name a few – The Every Company is the only one we’re aware of using precision fermentation for their alt-egg.

For now, the ClearEgg protein smoothie, which costs $7.95 will be offered at Pressed locations in Los Angeles and New York. Starting in 2022, the juice company will begin to carry the item at more locations

How New Culture and Moolec Science Are Growing Cow-Free Dairy Proteins

Most of today’s vegan cheese startups face the challenge of reproducing cheese using ingredients like plant-based oils and nut milks. That’s no easy feat, as unique dairy proteins are responsible for some of the taste, stretch, and melt properties of cheese.

But alternative cheese may soon be getting a tech upgrade. A handful of startups have developed cow-free processes for replicating those key dairy proteins. Last week, The Spoon got on Zoom with the CEOs of two of those companies—New Culture and Moolec Science—to ask about the state of alternative cheese technology.

New Culture & precision fermentation

When California-based startup New Culture set out to develop a better alternative cheese, the company’s founders surveyed a range of processes that could be used to grow dairy proteins. Company CEO and co-founder Matt Gibson says that precision fermentation stood out because the technology had already been used by the conventional dairy industry at commercial scale.

“It’s a process that has been done time and time again,” says Gibson. Precision fermentation is used today to produce chymosin, a cheesemaking enzyme. “And that means that all those risk factors that come with anything that you scale up have really been eliminated. It’s a tried-and-true method of going from a small fermentation shake flask of say 50 milliliters to a large fermentation tank of 200,000 liters.”

In New Culture’s fermentation process, microbes are genetically edited to convert sugar into a dairy protein called casein, which makes up about 80% of the protein content in cow’s milk. To grow the protein at high volumes, the microbes need to be kept at a certain temperature and pH, and fed sugars at a specific rate.

According to Gibson, another advantage of using precision fermentation is that the regulatory process is relatively simple. This is partly because the dairy industry has set a precedent for using precision fermentation, and partly because New Culture is using the process to create an existing protein rather than a new ingredient.

“So there’s no concern from a regulatory point of view about the fact that you’re using genetic engineering,” he says. “You go through the regulatory process to show that the process you’re using—like what you’re feeding your microbe—is safe and stable. So the regulatory process is expected to be very smooth sailing.”

New Culture expects to complete the regulatory approval process next year. The company’s flagship cheese will be mozzarella, which they plan to launch as a branded product in restaurants in late 2022. In particular, Gibson says the team has its eyes on the pizza industry, which is a huge consumer of mozzarella, but has been held back from using alternative cheeses because today’s plant-based options don’t stretch well or tolerate the high temperatures in pizza ovens.

Casein is the foundation for all kinds of cheeses. Someday, the company could add other bacterial cultures and age their casein curd base to create blue cheese, brie, and other varieties. For now, they’re focused on building scale and getting their mozzarella onto menus.

“To quickly transition away from animal-derived cheeses, you need a technology that can scale quickly and get costs down quickly,” says Gibson. “And that’s what precision fermentation ultimately allows you to do.”

Moolec Science & molecular farming

Moolec Science, headquartered in the U.K., is taking a different approach: The company grows animal proteins using molecular farming. Last year, The Spoon reported on Moolec’s success in producing the cheesemaking enzyme chymosin (mentioned above) in plants.

Molecular farming solves the problem of scaling up in a different way from precision fermentation. Through molecular farming, says company CEO and co-founder Gastón Paladini, Moolec can take advantage of existing agricultural infrastructure for production purposes. “There’s nothing better than low-tech farming to produce at an enhanced scale and low cost.”

In molecular farming, crops are genetically modified to produce a target molecule. The Moolec team matches the target molecule with a host plant, creating different plant-molecule combinations for different applications. The company’s proof-of-concept chymosin is grown in safflower plants; its next products, meat proteins, will be grown in soy and yellow pea plants.

Moolec is a spinoff of Bioceres Crop Solutions, an agtech company. The team at Bioceres spent over a decade building the tech platform that Moolec now uses for molecular farming, says Paladini—“from the laboratories and construction design to the new genes, new seeds, field trials, farming, and harvesting.”

While precision fermentation companies can scale up using models created by the conventional dairy industry, Paladini says that the scale for molecular farming already exists. “There aren’t many precision fermentation tanks out there to produce alternative protein right now, so the industry needs to build new fermenters,” he says. “With molecular farming, we could use the same lands that are currently used to grow animal feed right now. You only need to switch the seeds.”

Bioceres has an existing network of growers in Latin America and the U.S., which is helping Moolec to expand its operations.

The regulatory process for molecular farming is relatively complicated, requiring both USDA and FDA approval (while the precision fermentation process requires only FDA approval). Moolec is currently working its way through the regulatory process.

Moolec’s process involves farming genetically modified crops on a large scale, a controversial practice in some regions. Paladini says that the team plans to take an active and transparent approach when it comes to communicating with the public about GMOs.

“We believe that we need to inform, educate, and promote the benefits of GM techniques, when they’re used for a good reason,” he says. Toward that end, the company is working on building an NGO in collaboration with scientists and industry representatives. The organization, GM4GOOD, will “promote the benefits of using science and GM techniques.”

Moolec is currently working with R&D departments at CPG companies to develop end products using its proteins. The team plans to re-launch its plant-derived chymosin later this year, and to introduce its alternative meat proteins in late 2022 or early 2023.

Both New Culture and Moolec can leverage knowledge from previous applications of their technologies, and both companies will face challenges as they build up scale and work toward regulatory approval. And there are questions to ask about both companies’ processes: about the energy intensivity of protein extraction, for instance, and the land use implications of growing animal proteins in plants at scale.

But both companies’ uses of technology to produce native dairy proteins mark big steps forward for alternative cheese. The next wave of cow-free cheeses will likely be more versatile and convincing, and more attractive to restaurants and CPG companies.

Video: Melibio’s Darko Mandich on Making Honey Without the Bees

Honey is a$7 billion industry. While honeybees themselves are not in danger (at least today), the focus on honey production is problematic for the broader bee ecosystem since farmed honeybees compete with wild bees for food and ultimately hurt biodiversity.

All of this is why a Serbian bee industry executive named Darko Mandich became fascinated with the idea of making honey without bees. His company MeliBio uses precision fermentation, synthetic biology, and plant science that replaces bees as the honey-making medium. The result is a “honey” with the same taste, texture, and mouthfeel of natural honey without any harvesting from bees.

Since the company recently released its first plant-based honey, we thought it would be good to catch up with Darko to talk a little about his honey and how he got the inspiration to start the company.

Making Honey Without Bees With Melibio

Clara Foods Becomes The EVERY Company, Launches Animal-Free Egg Protein

Clara Foods, one of the early pioneers building nature-equivalent proteins using precision fermentation technology, announced today it is rebranding to the EVERY Company and is launching its first animal-free egg product called ClearEgg, an egg protein product targeted at the protein beverage market.

The new product, ClearEgg, will be sold through EVERY’s strategic partner Ingredion, a Chicago-based ingredient solutions conglomerate. EVERY describes ClearEGG as a product that “enables brands to add a nearly tasteless protein boost to hot and cold beverages, acidic juices, energy drinks, carbonated and clear beverages, as well as snacks and nutrition bars. Proteins by EVERY will support label claims including kosher, halal and animal-free.”

The rebrand is a familiar path many startups take as they transition out of an early company name which serves them well during the product development phase. In some ways, it’s reminiscent of Hampton Creek’s rebrand to Just (later Eat Just).

“Our new branding, EVERY, conveys our vision to fundamentally transform the food system for the 21st century so that every human, everywhere can enjoy the food they know and love without harming our planet or animals in the process,” said Arturo Elizondo, EVERY Company CEO.

The launch of ClearEgg is a big milestone for one of precision fermentation’s early pioneers. The company, which launched as part of IndieBio’s first cohort, has been working on creating an egg replacement since 2014 after cofounders Elizondo and Dave Anchel struck up a conversation at a conference. It wasn’t long after that first conversation before the two were working on their idea for using microbial fermentation to create eggs without the chicken.

The ClearEgg protein is just the first attempt by EVERY to crack the animal-free egg market. When I talked to Elizondo earlier this year on the Spoon podcast, he told me the eventual goal is to release a nature-equivalent egg white, diversify into other types of egg types outside of the chicken, and even create a platform that enables entirely new products.

“We’re truly entering the age of molecular food,” said Elizondo. “Not just molecular gastronomy, but instead how do we leverage the molecular element of it in producing the next generation of ingredients to build food 2.0 with new textures, new properties, new flavors that are not even possible to achieve right now with our current animals as a technology?”

Podcast: Talking Cell-Based Collagen with Jellatech’s Stephanie Michelsen

Over the past few years, a number of startups have popped up to develop new and more sustainable alternatives to animal-derived collagen.

The reasons are obvious: Collagen is used everywhere, from cosmetics to food to health and wellness applications, and because animal-derived collagen is a by-product of the animal farming industry, it has all the same downsides as factory farming.

While some companies, like Geltor, use precision fermentation technology to create animal-identical collagen, a relatively new arriver to the alt-collagen space by the name of Jellatech is using the same cell-based technology powering many of the new cultivated meat startups’ products. Only instead of using bioreactors to reproduce animal cells for consumption or microbial hosts to generate collagen protein (like Geltor), Jellatech instead uses cells to produce collagen and then harvests the collagen produced by those cells. In other words, the cells are not the end-product, but instead the engine producing Jellatech’s collagen.

It’s an interesting new approach, so I decided to catch up with the CEO of Jellatech, Stephanie Michelsen, to hear more about this young company and its effort to reinvent the collagen industry.

You can listen to the podcast here or just head over to Apple Podcasts or Spotify or wherever you get your podcasts.