Danish maker of bio-based ingredients Octarine Bio and US cell programming company Ginkgo Bioworks have partnered up to engineer a strain for producing violacein and its derivatives.
The biotech firm has become the first company to get the green light from Israeli regulators for its precision fermentation-derived milk protein, paving the way for a new breed of dairy alternatives to land on the market.
While most consumers are willing to buy animal-free dairy made with precision-fermentation, a sizeable portion are either unsure or unwilling to try it – revealing a potential stumbling block that if left unaddressed could be just as damning for the nascent...
The UK government has invested £12m (€13.57) in a new research centre to grow sustainable protein and cultivated meat. This will be the largest investment yet made by the government in sustainable proteins.
Precision fermentation leaders have banded together to launch Food Fermentation Europe (FFE), an alliance seeking to revamp current regulatory processes it describes as ‘far too lengthy and opaque’.
The long-held and loudly voiced disapproval by some of science and technology in food production in favor of “idealized nostalgic narratives” of natural food is beginning to soften – opening the door for broader adoption of food-tech, including precision...
Chromologics, a Danish biotech leveraging precision fermentation technology to produce colours for the food industry, has received backing from the Germany ingredients supplier via its investment arm, Döhler Ventures.
Rotterdam-based Fooditive is boldly going where no food company has gone before to try and solve current food system challenges and drive system transformation.
Perfect Day is teaming up with big players like Nestle and Unilever to broaden the applications of its whey protein, while leading new innovations through precision fermentation.
Combining cellular agriculture technology with diverse, locally available crops allows food producers the chance to provide ‘authentic, next-generation meat alternatives on an industrial scale’, claims the VTT Technical Research Centre of Finland.
Buoyed by a fresh $6.4 million fund raise, Denmark-based aroma start-up EvodiaBio says its engineered yeast can make non-alcoholic beer taste better and provide a greener alternative to the growing, transporting and processing of hops.
Biomanufacturing everything from ‘animal-free’ dairy and egg proteins and high-intensity natural sweeteners to heat-and pH-stable red pigments is a hot topic in food tech. But which microbes will be the production workhorses in future, will new cell-free...
Unilever has said it is exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but admitted there’s a danger they will be ultimately be rejected by shoppers if they are perceived...
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
In the Netherlands, Fooditive is working on another novel ingredient: a precision fermentation-derived honey alternative. We catch up with founder Moayad Abushokhedim, who talks enzymes, sweeteners, and target markets.
French cheese and snacks maker Bel Group has entered into a strategic partnership with precision fermentation start-up Standing Ovation. The company says the move will help it ‘meet the challenge of proteins for the future’.
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
Looking forward to 2030, which trends will dominate the infant nutrition category? FrieslandCampina forecasts how Gen Zers will influence consumer demand and discusses the potential for plant-based and precision fermentation to coexist with dairy.
Meat and dairy alternatives made from 100% plants don’t hit the mark on taste, texture, and nutrition, suggest cellular agriculture pioneers: “If you don’t deliver on that, go home.”
What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.
As global food demand continues to grow and the industry explores ways to overcome food scarcity and secure the future’s food economy, cellular agriculture and fermentation are increasingly becoming a sought-after sustainable and functional solution.
Germany’s The Cultivated B. has emerged from stealth mode and has bold plans to enable cellular agriculture at an industrial scale, FoodNavigator hears.
De Novo Dairy, Africa’s only precision fermentation specialist, is edging closer to releasing its debut product, which will feature cultivated dairy proteins.
New Culture, a startup producing casein proteins (minus the cows) via microbial fermentation to make mozzarella and other dairy products has announced a strategic partnership with global ingredients giant ADM to scale up its animal-free dairy operation.
Animal-free dairy startup Remilk has teamed up with Israeli Coca-Cola bottler CBC Group - which also owns leading dairy processor Tara Dairy - to develop a line of drinks, cheeses, and yogurts featuring 'animal-free' dairy proteins for the Israeli...
From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?
Interest in the alternative dairy space continues to rise among consumers worldwide. Join FoodNavigator’s live broadcast event to learn about the latest ingredients, technologies and trends driving innovation in the dairy-free category.
Sweden-based Melt&Marble has developed a precision fermentation-derived beef fat alternative. FoodNavigator asks co-founder and CEO Dr Anastasia Krivoruchko how the technology differs from that used to make other cell-cultured fats and precision fermentation-derived...
Despite environmental and ethical concerns, consumers are unwilling to give up conventional cheese, according to Real Deal Milk. So the start-up is taking a different approach to dairy production: one that uses microbes, rather than cows.
Geneva-based company planetary has closed on of the largest seed rounds of a European food company, collecting CHF 7.5m (€7.3), led by impact investor Astanor Ventures, with participation from XAnge, Blue Horizon, Nucleus Capital, Exceptional Ventures...
This question is soon to be on industry’s lips, according to Dr Jeremy Chignell, senior fermentation scientist at BIO-CAT Microbials, who, together with Eva Sommer from Fermify and regulatory expert Dr Hannah Lester, talks the ‘biggest obstacles’ facing...
The US is ‘streaking ahead’ in the regulation of precision fermentation-derived food products, while the European Commission is yet to approve its first. So what are the key challenges alt protein start-ups face on this side of the pond? And once on the...
The South Africa-based food tech company is developing ‘nature identical’ proteins from scratch to help infants get the ‘right’ nutrition from the beginning, co-founder and CEO Jean Louwrens tells FoodNavigator.
Natural colour maker Phytolon is collaborating with Ginkgo Bioworks to take its biological production to the ‘next level’. FoodNavigator asks Phytolon co-founder and CEO Halim Jubran how its novel production technology works.
UK-based Better Dairy has a new strategy. Instead of solely targeting the B2B milk protein ingredient market, the precision fermentation start-up wants to disrupt hard aged cheese. FoodNavigator catches up with CEO and co-founder Jevan Nagarajah to hear...
Formo, a pioneer in the use of precision fermentation to cut the cow out of dairy protein production, hopes to accelerate its path to scale and cost competitiveness through a tie-up with BRAIN Biotech. FoodNavigator hears how.
Researchers have compared the environmental sustainability credentials of chicken egg white protein powder to an alternative produced using the fungus Trichoderma reesei and precision fermentation techniques. The results are in.
'Animal-free’ protein startup The EVERY Company - has teamed up with cold-pressed juice brand Pressed to road test its highly soluble, "nearly invisible" egg protein EVERY ClearEgg, its second product produced via precision fermentation...
Fermentation is likely to be a key technology supporting the transition towards higher consumption of alternative proteins, with protein conversion efficiency driving impact.
