What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.
Stem claims to be the first start-up developing cell-cultured coffee for the masses. We catch up with its founders to ask how technology can help replace unsustainable practices and future-proof flavour.
Claiming to be the only cell-based alt protein player leveraging aquaponics technology, Mermade Seafoods is developing ‘more sustainable’ cultivated seafood offerings, beginning with scallops.
South Africa’s Mzansi Meat Co. is on a mission to improve food security, all while bringing subsistence farmers’ into the formal economy, through its production of cultivated local delicacies.
Multus Biotechnology Ltd has raised £1.6m (€1.8m) to commercialise its animal-free growth media by the end of the year. FoodNavigator catches up with CEO and co-founder Cai Linton to find out how their solution differs from others on the market.
German start-up Innocent Meat is developing plug-and-play technology that allows conventional meat processors to produce cultivated pork. We catch up with co-founder and CEO Laura Gertenbach to find out how.
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.
Ag-food tech company Moolec Science is expanding its alternative protein platform to cater to plant-based bakery and beverage categories. “Moving into egg and dairy alternatives was a natural next step for our roadmap,” explained CEO and co-founder Gastón...
London-based start-up Hoxton Farms is cultivating animal fat for plant-based meat alternatives. What is the secret to the duo’s competitive edge? Computational biology, the founders tell FoodNavigator.
Spanish start-up Novameat has developed what it claims to be the biggest cell-based meat prototype in the world. FoodNavigator catches up with founder and CEO Giuseppe Scionti to talk R&D, investment, and collaborating with Michelin-starred Disfrutar.