NEW TECH FOODS

Singapore-based Umami Bioworks has expanded its Alkemyst AI platform with a new computational feed biology capability designed to predict how fish cells metabolise nutrients and lipids before physical feed trials begin. The update allows aquaculture feed performance to be modelled at the cellular level, addressing one of the sector’s most persistent challenges: uncertainty around feed formulation, particularly as traditional fish oil supplies tighten and algal oils become a more important omega-3 source. Feed represents the largest cost in aquaculture and is a major driver of price volatility. Yet most formulations are still developed through trial-and-error, involving long testing cycles, high capital requirements and limited insight into why certain feeds perform better than others. Key biological processes such as lipid metabolism, nutrient uptake and stress response are typically only observed after trials are completed. Umami’s new 'Virtual Marine Cell' capability aims to change this by simulating how different fish species process proteins, lipids and algal oils under varying conditions. Using the Alkemyst platform, feed developers can assess performance, optimal inclusion rates and metabolic trade-offs in silico before moving to animal trials. According to Umami Bioworks, the system can model how marine cells metabolise algal lipids, helping producers avoid over-formulation of expensive ingredients, reduce waste and target fatty acid profiles linked to growth, resilience and product quality. Dozens of formulations can be screened digitally within hours, allowing physical trials to focus only on the most promising candidates. “By computing feed biology at the cellular level, we understand how fish respond to nutrition before committing time, capital, and animals. That changes how decisions are made,” said Shivansh Singhal, machine learning scientist at Umami Bioworks. Umami Bioworks said it is already working with global aquaculture producers and feed companies to deploy the technology across multiple species and production systems. With feed accounting for as much as 70% of production costs in species such as salmon, tuna and yellowtail, the company positions the new capability as a step toward improving the economics and predictability of aquaculture feed development.

German food tech company Formo has appointed Andreas Heyl as chief technology officer, as the company moves toward industrial scale-up and commercialisation of its precision fermentation platform. Andreas Heyl Heyl joins Formo following prior involvement with its technology and manufacturing roadmap. The company said its progress in precision-fermented casein – including functional performance in dairy applications and a pathway toward cost-competitive production – influenced his decision to take on the role. Formo develops precision fermented casein, the core milk protein responsible for the functionality of cheese and other dairy products. With functionality established across its priority applications, the company is now focused on expanding customer engagement and scaling manufacturing ahead of commercial supply. Heyl brings more than 20 years of experience scaling food, chemical and biotechnology processes into industrial production. He has previously held senior leadership roles at Lonza and ICL Group, including CTO positions overseeing global R&D, innovation and industrialisation strategies. He is also a co-founder of industrial biotechnology company Insempra. Most recently, Heyl has advised industrial ventures on scaling technologies from pilot to commercial manufacturing and bringing products to market. In his new role, Heyl will lead Formo’s scale-up strategy, product application development and cost-reduction efforts, with a focus on strengthening industrial robustness and accelerating time to market. “Formo’s precision fermentation platform has reached a level of technical and economic maturity that makes industrial scale-up not just possible, but compelling,” said Heyl. “The fundamentals are in place. My role is to accelerate execution along the cost and scale curves and work closely with customers and partners to bring this technology into commercial reality.” “This is a decisive phase for Formo,” added Raffael Wohlgensinger, founder and CEO of Formo. “Andreas brings deep experience in industrializing complex technologies under real economic constraints. His decision to join the executive team reflects both the strength of our technology platform and the momentum we are building toward commercialisation.” Top image: © Formo Foods

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of start-up spotlight – which celebrates lesser-known companies and their innovations – we speak to Matias Muchnick, CEO of NotCo AI, a company that leverages artificial intelligence (AI) to create innovative products that mimic the taste and texture of animal-based foods. Matias Muchnick For readers who may not be familiar, can you briefly introduce NotCo and its mission in the food-tech space?   Founded and headquartered in Santiago, Chile, NotCo helps food and beverage companies identify white spaces in the market and collapse the traditional 18-24 month time-to-market paradigm into a matter of weeks. By transforming the historically analog R&D cycle through its proprietary AI platform, Giuseppe AI, NotCo enables enterprises to move beyond siloed, intuition-driven processes and rapidly respond to shifting consumer preferences. With a variety of services, including end-to-end product development, renovation and management, NotCo has been driving transformation for seven of the world’s top 20 CPG companies, including a joint venture with Kraft Heinz (The Kraft Heinz Not Company) to create products such as NotMac&Cheese and NotMayo. How does your proprietary AI platform, Giuseppe AI, work? What makes it different from traditional R&D methods?   Giuseppe AI is the first patented end-to-end system that treats food and beverage innovation as a data problem, not a chemistry experiment, transforming concepts into market-ready products at unprecedented speed and scale. Unlike tradition R&D, Giuseppe dramatically shortens the product lifecycle by synthesising molecular gastronomy, consumer sentiment analysis, supply chain optimisation and predictive market modeling, to act as a single decision-making engine. Its 'creative intelligence' moves beyond automating existing processes to generate entirely new concepts and identify unexplored market opportunities, allowing enterprises to ask, “What should exist?” instead of “What can we make?” What was the inspiration behind developing a cocoa-free chocolate and brownie? Due to cocoa prices doubling and supply chains under strain, cocoa businesses are facing huge market constraints. The industry is also grappling with adverse weather, climate change, soil degradation and widespread crop diseases, creating one of the most volatile periods in cocoa’s history. These challenges inspired NotCo to develop a cocoa-free chocolate alternative that is cost-stable, scalable and high quality through its AI platform, Giuseppe.   The industry is experiencing a wake-up call that the way products are made and sourced may have to fundamentally change and NotCo wanted to be part of that change through its cocoa-free alternatives.   How did Giuseppe AI identify the ingredient combinations that could replicate cocoa’s flavour, texture and melt without using cocoa?   Using its end-to-end AI platform, Giuseppe AI, NotCo is transforming how the consumer industry innovates, formulates and grows – making product development faster, better and more effective than ever before. R&D in food is an extremely complex, multi-dimensional, multi-objective and combinatorial paradox with trillions of possible ingredient interactions. Giuseppe AI empowers brands to reimagine what’s possible by streamlining this complexity and uncovering novel solutions that humans alone might never consider. The process starts with a clear target: a product to match or surpass. This could be a dairy cheese, legacy snack or nostalgic treat like chocolate. Giuseppe captures the product’s profile, incorporating analytical data (like pH and viscosity), sensory attributes (such as creaminess or crunch) and consumer-relevant factors (like allergen status or clean label compliance). Food scientists identify key inputs and objectives, translating subjective attributes into structured, measurable data the AI can use. After identifying the product opportunity, Giuseppe AI then formulates from thousands of ingredients optimised for taste, cost, sourcing and compliance, drawing on its vast knowledge base to identify unconventional, high-performance ingredient combinations. In the case of cocoa-free chocolate, Giuseppe AI combined upcycled cereals, fermented seeds and endemic Chilean grains, alongside microbial and enzymatic processes, to replicate cocoa’s flavour, texture and melt, to deliver 50% cocoa flavour equivalence, 40% less added sugar and rich taste and smooth melt of traditional chocolate without a single cocoa bean.   How significant is cocoa’s environmental footprint? How does your alternative compare in terms of sustainability?   Cocoa’s environmental footprint is massive, driven by resource-intensive farming, climate pressures and soil degradation. Through advanced fermentation and Giuseppe, NotCo was able to recreate the traditional taste and texture of chocolate from sustainable, upcycled ingredients like fermented cereals and seeds, combined with sustainable crops, giving manufacturers a cost-effective, ethical alternative that isn’t exposed to cocoa market volatility or tariff hikes. This same approach has also powered products like Coffee-Free Cold Brew, crafted from roasted grains, seeds, natural bitter and plant-based caffeine.   How does removing cocoa help address supply chain volatility and cost challenges in the confectionery industry?   Cocoa-free chocolate offers a transformative solution. By reducing dependence on a resource-intensive and volatile commodity, it stabiliSes supply chains, mitigates tariff exposure and lowers environmental impact, without sacrificing indulgence or quality. Because this method isn’t exposed to tariff hikes or market volatility, it doesn’t just address these issues, it completely avoids them. For CPG brand navigating rising tariffs, manufacturing challenges and climate uncertainty.   Giuseppe offers a way to rethink how products are built from the ground up, helping companies develop cost-stable ethical alternatives that future-proof their products across brownies, chocolate bars, coatings, spreads and more.    What other ingredients or categories are you targeting for reformulation using Giuseppe?   Beyond cocoa, NotCo is exploring coffee through its AI-powered innovations. With coffee futures at a ten-year high and new tariffs on South American imports threatening supply chains, Giuseppe developed a cold brew that mimics the experience of coffee using roasted grains, seeds, natural bitter and plant-derived caffeine. This approach offers a practical, sustainable alternative that redefines what coffee can taste like, while helping brands reduce commodity risk and build more resilient, cost-stable products.   How do you see AI shaping the future of product development in the food and beverage sector over the next decade? AI is entering a new phase in the food industry, moving from broad, general-purpose models to domain specific platforms designed to master the complexity of regulated sectors. Giuseppe exemplifies this shift by transforming traditional product development. Over the next decade, AI will enable food and beverage brands to explore and optimise novel ingredients, enhance texture and flavour, integrate functional benefits and avoid volatile commodity pricing. Vertical AI is no longer a novelty; it is the backbone of innovation, helping brands move faster, smarter and more sustainably while redefining what’s possible for food technology.

Bactolife, a start-up based in Copenhagen, Denmark, has raised over €30 million in Series B funding to accelerate the commercialisation of its precision-fermented Binding Proteins innovation. The company describes its solution as a ‘revolutionary category of functional proteins’ that neutralises undesired metabolites and enhances gut resilience. This latest funding round was led by Cross Border Impact Ventures and EIFO (Danish Export and Investment Fund), alongside continued support from existing investors Novo Holdings and Athos. It will enable Bactolife to commercialise its ingredient for the food, feed and dietary supplement market, and execute its human study programme, aimed at transforming human and animal health for proactive health management. Supported by the investment, the start-up plans to launch its first Binding Protein products under the ingredient brand Helm in 2026, initially in the US. Bactolife plans to extend into Asia and Europe in the years that follow, aiming to make the technology accessible to women and children in low- and middle-income countries. Binding Proteins are milk-inspired proteins that can help to maintain balance in the gastrointestinal system. They are inspired by camelid immunoglobins, which are produced naturally by the Camelidae family of mammals (including camels, llamas and alpacas). Bactolife uses precision fermentation – a biotech method in which microorganisms are trained to produce certain targeted ingredients like animal-derived proteins, without the animal’s involvement – to produce and upscale the solution. Sebastian Søderberg, CEO of Bactolife, said: “This funding will enable us to clinically validate, scale and commercialise our Binding Proteins, taking Bactolife’s solutions to a broad audience. We are excited to welcome new investors to the Bactolife family and are deeply grateful to our existing investors, whose continued support reflects their confidence in our mission.” The company now plans to scale its manufacturing and supply operations to meet global demand with the support of investors, with a strong focus on functional food and beverages and nutritional supplements, alongside feed additives. Donna Parr, managing director at lead investor Cross Border Impact Ventures, commented: “Bactolife’s Binding Proteins have the potential to strengthen gut resilience for mothers and children in low- and middle-income countries by providing a scalable, food-grade solution that can be integrated into everyday nutrition”. She added: “This investment reflects our conviction that evidence-based technologies can reach massive high-growth markets, inclusive of people who need them most, and we look forward to partnering with Bactolife to accelerate clinical validation, scale manufacturing, and expand equitable access globally”.

In a announcement at annual trade show CES 2026, PepsiCo unveiled a multi-year collaboration with Siemens and NVIDIA aimed at enhancing its manufacturing and supply chain operations through advanced digital twin technology and AI. This initiative is the first of its kind for a global consumer packaged goods company, marking a significant step in leveraging digital innovation to enhance operational efficiency. As demand for production and distribution capacity continues to escalate, PepsiCo is turning to AI and digital solutions to optimise its existing facilities. Traditional methods of expansion have proven slow and costly, hindering the company’s ability to adapt swiftly to market changes. Ramon Laguarta, chairman and CEO of PepsiCo, said: “The scale and complexity of PepsiCo's business, from farm to shelf, is massive – and we are embedding AI throughout our operations to better meet the increasing demands of our consumers and customers”. The partnership will utilise Siemens' Digital Twin Composer, powered by NVIDIA Omniverse libraries, to create physics-based digital twins of PepsiCo’s manufacturing and warehousing facilities. The technology will enable the company to simulate, validate and optimise facility layouts prior to any physical modifications, thereby streamlining the design process and enhancing operational agility. Jensen Huang, founder and CEO of NVIDIA, highlighted the transformative potential of digital twins for physical industries, such as consumer packaged goods: “For companies with real-world assets, digital twins are the foundation of their AI journey”. This collaboration aims to redefine how PepsiCo designs and operates its facilities, using real-time data to create a comprehensive digital environment that enhances decision-making and operational efficiency. Siemens' new software solution is designed to build Industrial Metaverse environments at scale, allowing organisations to apply industrial AI and simulation capabilities in real-time. This innovation will empower PepsiCo to combine 2D and 3D digital twin data with real-time physical information, creating a high-fidelity virtual environment for its production processes. PepsiCo's initial pilots in the US have already demonstrated promising results, with teams optimising facility configurations to achieve a 20% increase in throughput and significantly reducing capital expenditure by uncovering hidden capacities. Athina Kanioura, CEO for Latin America and global chief strategy and transformation officer at PepsiCo, described the initiative as a “digital blueprint that reimagines how the supply chain is designed, built, and scaled,” reinforcing the company’s commitment to building a responsive and intelligent operational ecosystem.

Food-tech start-up TissenBioFarm has announced a major breakthrough for the cell-based F&B category: the production of cultivated meat with cell density equivalent to that of conventional meat. The company, based in South Korea, claims it has also succeeded in producing cultivated meat with cell density exceeding that of conventional meat, a milestone achievement for the industry. In a statement announcing the breakthrough, TissenBioFarm said this development marks a shift for cultivated meat away from ‘discussions of theoretical possibility’ toward a phase defined by ‘technically realised, measurable outcomes’. Due to various hurdles surrounding scaling up, regulatory complexities, production challenges and cost, the cultivated meat industry has seen slower-than-expected technological progress in contrast with the optimism surrounding the category’s initial introduction. Analysts acknowledge a fundamental distinction between what is considered technically possible and what has been realised, with the accomplishment of achieving cell densities comparable to ‘real’ meat having posed a particular challenge since the industry’s inception. This has led to perceptions that cell-based meat more closely resembles a scaffold-based structure than true meat tissue, TissenBioFarm noted. The start-up has approached the issue by focusing on tissue rather than individual cells. Biologically, meat is not a simple aggregation of cells, but a form of tissue – TissenBioFarm said the same principle therefore applies to cultivated meat. The company stated that when cultivated meat is approached as edible artificial tissue, the technological boundaries it can reach can be redefined. Its latest achievement, it says, is the result of this approach – not a theoretical projection or estimate, but a technically realised outcome demonstrated for the first time. According to TissenBioFarm, controlling initial cell density conditions enables the production of cultivated meat with cell density equivalent to that of real ribeye steak, as well as cultivated meat containing more than twice the cell density found in real meat. As a result, the company noted that analysts are projecting an evolving discussion – shifting from the number of cells in cultivated meat, toward what new value cultivated meat with higher cell density than real meat could deliver to end consumers and the industry. The achievement could unlock new opportunities in cultivated meat technology, with TissenBioFarm aiming to continue further validation and technological advancement centred on tissue engineering.

Danish industrial biotech company EvodiaBio has raised €6 million (DKK 45 million) in a new funding round to accelerate expansion across European, North American and Asian markets, as well as to broaden applications of its fermentation-based aroma technology within the beverage sector. The round was led by US-based RA Capital Management’s Planetary Health Fund, with participation from new investors Wild Radicals and Francis Family Funds, alongside existing backers. This brings EvodiaBio’s total capital raised to DKK 150 million over the past three years. Founded to develop sustainable aroma molecules via fermentation, EvodiaBio has moved from lab-scale research to industrial production in just three years. The company produces yeast-derived natural monoterpenes – key volatile aroma compounds – using a platform it says is significantly more resource efficient than traditional extraction or chemical synthesis. EvodiaBio’s initial focus has been on the beer industry, where its technology is positioned as an alternative or supplement to hops to tackle crop issues due to climate volatility. According to the company, the platform allows brewers to achieve a consistent aroma profile while reducing dependence on agricultural inputs and supply chain risks. EvodiaBio’s CEO Camilla Kloss Fenneberg said: “Within just three and a half years, we have gone from a research project to industrial production with all necessary approvals and a profitable product. This investment allows us to accelerate global growth and build the foundation for expansion into new markets.” Kyle Teamey, managing partner at RA Capital, added: “The technology convincingly solves the challenge of producing natural aromas efficiently and sustainably at an industrial scale”. While brewing remains the primary commercial focus, EvodiaBio plans to expand its technology into adjacent categories, including other beverages, wine and the wider aroma and flavour industry. Asia has been identified as a priority growth region following expansion in Europe, the US and Canada. “Our ambition is to become a global leader in industrial biotech,” Fenneberg commented. “We see significant opportunities to apply our platform across multiple industries with a strong need for sustainable, scalable aroma solutions.”

Mosa Meat, a Dutch cell-cultivated beef company, has raised €15 million in new funding, following a €40 million round and a successful crowdfunding campaign, bringing total capital raised over the past two years to €58 million. Investors include Dutch state-owned funds Invest-NL (backed by InvestEU) and LIOF, strategic partner PHW Group, and Just Eat Takeaway.com founder Jitse Groen. The funding will support regulatory approvals in the UK, EU, Switzerland and Singapore, as well as the company’s first significant revenue generation. Mosa Meat has reduced production costs by 99.999% compared to its first cultivated burger, moving toward price points suitable for restaurant menus. The company was recently selected for the UK’s regulatory 'Sandbox' programme. Mosa Meat is also involved in national climate technology initiatives, including the Dutch ‘Wennink Report,’ positioning it to benefit from public-private financing and regulatory support. The company aims to strengthen Europe’s food system, reduce reliance on imports and cut greenhouse gas emissions from beef production by up to 93%. Maarten Bosch, CEO of Mosa Meat, said: "When we introduced the first cultivated burger, it was a €250,000 proof of concept. Today, through fundamental scientific breakthroughs and scaling efficiencies, we are producing burgers at a price point ready for restaurant menus. With the backing of our world-class investors, we have successfully turned a science project into a tasty and affordable product without compromising on our original vision." Victor Meijer, investment principal at InvestNL, added: “Cultivated meat is an important component in the protein transition needed to reduce the impact of livestock farming. As in any emerging sector, investing in cultivated meat is challenging and requires stamina. Mosa Meat has built a strong foundation and is taking clear steps toward commercialisation. The company’s strong team, solid progress and continued support from existing shareholders give us confidence to continue our support in this next phase."

A new report from The Vegan Society, unveiled today (2 January 2026) for Veganuary, offers insights into how vegan diets are shaping global culture and F&B industry innovation. Titled Veganism Around the World, the report combines international research to build a comprehensive database offering insights into where veganism is gaining ground – and how this is impacting the food and beverage industry. The report is based on original polling across ten countries, and detailed profiles for 21 countries around the globe.   Consumer behaviour Polling showed that while veganism remains uncommon, ‘flexitarianism’ – whereby consumers intentionally reduce their consumption of meat and seafood, but do not eliminate completely – is now mainstream. 16-30% of consumers polled identified with this way of eating, indicating a shift toward more environmentally friendly diets. India was highlighted as a global leader, with 14% of people identifying as vegan and 26% as vegetarian. Overall sentiment toward veganism worldwide was found to be ‘neutral to positive,’ suggesting favourable conditions for category growth, with India the most favourable and Japan the least. Google Trends data showed that searches for ‘veganism,’ which peaked around 2020, have stabilised. However, they continue to outpace ‘vegetarianism’ and, aside from brief surges, even ‘climate change’.   Leaders in foodservice Across 21 countries, New Zealand was identified as the most vegan-friendly travel destination, topping vegan-friendly dining per capita (approx. 345 per million) due to many mainstream restaurants offering vegan options. Taiwan leads on fully vegan restaurants per capita (14.8 per million), while Iceland was the stand-out country within Europe, with 43% of restaurants offering at least one vegan dish. Portugal followed Taiwan as the second leader globally for fully vegan restaurants per capita, despite ranking third for seafood consumption. Vietnam, Malaysia and Singapore also stood out on totals and per capita availability, with many Buddhist-influenced countries offering rich vegan and vegetarian foodservice options due to cultural norms. The US had the most vegan restaurants in absolute terms (1,717) and now hosts the largest plant-based ecosystem overall by total company count.   Business and innovation insights The US is home to 615 businesses producing plant-based, cultivated or blended protein products, cementing its place as leader by total business count. However, it ranked much lower per capita, with the report noting cooler domestic demand in the country, pushing producers toward exported growth. When measured per capita, Singapore leads with 7.44 companies per million people, followed by Israel at 6.66 and the Netherlands at 5.03, all supported by robust science and food-tech industries. The Netherlands also leads Europe on per capita spend for plant-based meat, and alongside the UK and Germany, combines deep company bases with strong retail sales. Asia is also seeing surging demand, with consumers in India and China nearly twice as likely as those in the US to say they are ‘very or extremely likely’ to buy plant-based meat. This suggests major growth potential for exporters and local innovators. However, The Vegan Society acknowledges that innovation density does not automatically reduce animal product consumption. Israel, despite being a leader in the alt-protein industry, still ranks among the highest per capita consumers of poultry and beef.   Veganism: Moving into the mainstream? The Vegan Society, a UK charity founded in 1944, said its findings show veganism is ‘increasingly understood and adopted worldwide’. The report will inform the organisation’s Vegan Trademark programme, which is now carried by over 70,000 products globally, helping consumers to identify products that have been certified as free from animal-derived ingredients. Claire Ogley, head of campaigns, policy and research at The Vegan Society, said: “This report is the first comprehensive investigation into the growth of veganism around the world. The data shows that veganism is no longer a niche movement but is gaining traction cross-culturally with restaurants, businesses and consumers driving its growth globally.” She noted that though the word ‘vegan’ was only coined 80 years ago, it is “widely understood” and used globally. “It’s also promising to see that despite stereotypes, people’s feelings towards veganism are mostly neutral, and actually lean positive in many cases,” she added. “This surge in interest is reflected in search trends and the rapid expansion of vegan dining options and product innovation worldwide – signs of veganism moving into the mainstream.”

US vertical farming company AeroFarms said it has secured funding to continue operations, following the announcement of its closure last week. The company submitted a Worker Adjustment and Retraining Notification (WARN) notice to the Virginia Department of Workforce Development and Advancement in early December, stating that it would be ceasing operations at its Virginia site and terminating the jobs of its 173 employees  due to withdrawn financial support from its largest investor. However, in a U-turn move announced on 19 December, the indoor farming company revealed that it would now be continuing to operate and supply microgreens to customers and shoppers across the US retail market. While AeroFarms said it was previously provided with ‘sudden and unexpected’ notice that it would not receive the necessary funding to continue operations, the company’s circumstances have ‘evolved rapidly’ since. AeroFarms confirmed that an existing stakeholder has agreed to provide funding, enabling the company to remain in operation and explore further strategic investment options. In its statement, the company said: “AeroFarms is deeply grateful to its employees, partners, vendors, customers and stakeholders for their unwavering support of AeroFarms and belief in the power of its highly differentiated microgreens products”.

Happy New Year from New Tech Foods! As we step into 2026, we’re excited to keep bringing future-focused professionals the latest news, trends and insights from the intersection of food and technology. From smart farming and cultivated meat to precision fermentation, AI-powered manufacturing and alternative proteins, we’ll be tracking the innovations shaping the future of food. We’ve got big plans for the year ahead and can’t wait to see what it brings. Here’s to a year filled with innovation and success! Warm wishes, New Tech Foods

Simona Fehlmann Advancements in cultivated meat are reshaping the future of the protein industry, as consumers demand realistic texture, taste, and sustainable production. Simona Fehlmann, CEO and co-founder of Sallea, explains how scaffold innovation is enabling manufacturers to produce structured whole cuts like steaks and fillets, overcoming key technical challenges in lab-grown meat production. The idea of creating cultivated meat, real meat grown from animal cells in bioreactors, was not born overnight. Already in 1931, Winston Churchill envisioned escaping "the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium" in his Fifty Years Hence essay. Advancements in the field and technology led to the assembly of the first lab-grown burger in 2013 by Mark Post, currently CSO at Mosa Meat. 20’000 muscle fibres grown in petri dishes were pressed together to resemble a meat patty. While these milestones highlight remarkable progress in science, the resulting products lacked structure and textured tissue. There was no technology that would allow for the growth of textured and thicker whole-cut meat products. In a 2022 analysis, BCG and Blue Horizon reported that the cultivated meat value chain had already begun to concentrate investment and commercial activity around cell bioprocessing and medium development (figure one), while scaffold technologies were identified as a largely overlooked segment at the time. Figure one: Critical bottleneck in cultivated meat sector. Adapted from BCG and Blue Horizon’s report, The Untapped Climate Opportunity in Alternative Proteins . In addition to major challenges such as cost-effective scaling and a regulatory environment in development, the cultivated meat industry faces the challenge of meeting consumers’ expectations for realistic texture and taste of the final product, just as these factors have limited broader adoption of plant-based meat alternatives. With meat consumption being closely linked with cultural and family traditions, enabling the familiar texture and culinary experience is critical for success. It goes without saying that the industry has made significant progress in producing meat without animals, but it has not yet managed to grow textured meat that can compete with its farm-grown alternative. For now, products like premium beef cuts or sushi-grade fish filets are off-limits. The architecture of cultured meat First generation scaffolds It was common knowledge that without modification, mammalian cells are adherent. Thus, a first generation of scaffolds was developed early on and was strongly influenced by pharma or regenerative medicine applications. This first generation often relied on animal-derived proteins and was not addressing the need for larger cross-sections, which is not as crucial in pharma/MedTech. After an initial focus on biology and proving the feasibility of cultivating cells, the importance of meeting culinary expectations of consumers was acknowledged. Yet the first generation of scaffolds could neither enhance texture nor the nutritional profile of a potential end product. Additionally, the difficulty in handling these materials made them unsuitable for large-scale production and there was no answer provided on how to integrate them into existing processes. In practice, the limitations of the first generation scaffolds kept the industry anchored in minced formats, postponing the attempts at thick, fully structured cuts. Breakthroughs in scaffold innovation Innovation in scaffold design led to products that not only overcome the limitations of the first generation products but also demonstrated that scaffolds can deliver far more than three-dimensional tissue growth. The authentic texture comparable to conventional meat is just the tip of the iceberg when it comes to the advantages of second generation scaffolds. Today, it is possible to produce high-protein, plant-based and fully edible scaffolds that enhance the nutritional profile of the end product, matching the amino acid composition of conventional meat while remaining neutral in taste (figure two). This second generation of scaffolds has the potential to drive major cost reductions by reducing downstream processing. They also act as a functional filler, providing nutritious, textured volume that can be tailored and reduced if desired, at a lower cost than the biomass itself. Figure two: Sallea’s edible, protein-rich scaffolds, serving as the blueprint for structured cultivated meat. Beyond the nutritional value of scaffolds and the relevant texture, second generation scaffolds are tackling the challenge of limited cell migration and diffusion limitations. Growing a thin sheet of cells is one thing. Growing a thick, juicy steak beyond several centimeters, however, is far more challenging. Without a vascular system, dense cell aggregates starve at the core (cell necrosis) because nutrients and oxygen cannot diffuse far enough. The second generation scaffolds help solve this by acting like artificial capillaries: their porous networks allow culture medium to penetrate the structure and reach cells throughout the tissue. Dynamic tests with Sallea’s scaffolds have demonstrated the potential to grow tissues thicker than 5cm, opening the door to larger and more structured cuts. With these scaffolds, instead of being limited to ground-meat textures, it becomes possible to culture cells into products that look, feel and taste much closer to familiar cuts of meat. Over time, better scaffolds mean better hybrid products at lower costs, allowing producers to limit the share of biomass in the end product without compromising on texture or nutrition. A call to (re)build meat’s future The future of meat depends on collaboration and shared innovation. Scaffolding specialist companies emerged and are building ready-made, edible scaffolds and hardware systems that cultivated meat producers can seamlessly integrate, accelerating progress industry‑wide. By focusing on collaboration, we believe that better, more sustainable products can be cultured faster and shorten time‑to‑market, similar to how open platforms transformed the software industry. As a next step, Sallea is about to launch the first consortium project for textured whole cuts in Switzerland.