NEW TECH FOODS

Arkeon, an Austrian biotech company developing sustainable protein via gas fermentation, has formally filed for insolvency. Arkeon bioreactor The announcement was shared by co-founder and CEO Gregor Tegl on his LinkedIn page, marking the end of the start-up’s efforts to commercialise its alternative protein technology. In a public statement, Tegl expressed gratitude to the team, investors, partners and supporters who contributed to the company’s progress. “Your dedication, late nights and passion for innovation made every milestone possible,” the statement read. “I’m deeply proud of what we built together.” Founded to produce amino acids and protein ingredients through carbon-capture-based fermentation, Arkeon was part of a wave of start-ups working to decarbonise the food system. Despite the setback, the co-founder reaffirmed belief in the promise of sustainable biotechnologies and said the experience had offered valuable lessons in scaling, stakeholder engagement, and regulation. He added he is now looking ahead to new projects and collaborations across biotech, cleantech and adjacent sectors.

Scotland’s biotechnology sector has launched the country’s first open-access 300-litre fermenter, designed to help early-stage companies scale up the production of bio-based products. Installed at FlexBIO – the Industrial Biotechnology Innovation Centre’s (IBioIC) scale-up facility at Heriot-Watt University – the new equipment was funded by an £847,000 grant from Scottish Enterprise. The fermenter, a type of bioreactor used to grow microorganisms, increases IBioIC’s upstream bioprocessing capacity from 30 to 300 litres. It is intended to support start-ups in bridging the gap between lab-scale research and industrial-scale production, without the cost or disruption of acquiring the infrastructure themselves. The facility was officially launched at an event attended by industry stakeholders at FlexBIO and the National Robotarium in Edinburgh. Fermentation is a core step in bioprocessing and is used to create products ranging from cultivated meat and alternative proteins to sustainable fibres, natural dyes and pharmaceutical ingredients. Despite its potential, the scale-up stage remains a hurdle for many businesses due to high costs and limited access to technical expertise. The new equipment is expected to help address these challenges by offering companies both physical and technical support at a critical stage of development. Mark Bustard, CEO of IBioIC, said: “The new fermenter will provide a significant boost for Scotland’s bioeconomy, offering the vital scale-up infrastructure that many companies need to take the next step. It enables a smoother transition from lab research to industrial production, giving businesses greater confidence and credibility as they seek investment to scale. Beyond that, it also reinforces Scotland’s reputation as a hub for sustainable innovation and a leading destination for producing bio-based products and materials.” Adrian Gillespie, CEO at Scottish Enterprise, added: “Providing access to cutting-edge equipment, like this fermenter, is a vital step in supporting Scotland’s bio-based manufacturers to reach their full potential. Using these facilities will help ambitious spinouts, start-ups and smaller companies to scale up, accelerating their journey from the lab to full-scale production. At Scottish Enterprise, we’re focused on helping more companies to scale, creating more high quality jobs and economic growth for Scotland.” The fermenter also supports Scotland’s broader net zero ambitions, by promoting bio-based alternatives to traditional, petrochemical-based manufacturing.

Researchers from the University of Tokyo have made progress in enhancing the taste of cultured meat by identifying and manipulating the amino acids responsible for flavour. In a study published in Food Chemistry , scientists from the university’s Institute of Industrial Science analysed the presence of free amino acids – compounds known to influence meat flavour – in lab-grown beef muscle cells. The goal was to bring the flavour profile of cultured meat closer to that of conventional meat, a key challenge in making it a viable alternative. "We know that free amino acids strongly influence the flavour of traditional meat, and their levels generally increase during the aging process," explained lead author, Mai Furuhashi. "However, we noticed that the role of free amino acids in the flavour perception of cultured meat has received little research attention." The team cultivated bovine muscle cells in a nutrient solution, allowing them to differentiate into fibre-like structures that mimic real meat tissue. Some samples were aged, mimicking the process used in traditional meat to develop flavour. Using liquid chromatography, researchers measured the concentration of free amino acids in the samples. They found that while amino acid levels initially dropped during cell differentiation, they rose significantly during ageing – doubling the levels found in conventional beef. Senior author, Shoji Takeuchi, said: "The levels of free amino acids decreased during differentiation but increased during ageing. The surprise was that the levels of free amino acids in cultured muscle cells were actually double those in conventional beef." Takeuchi added: "Increasing levels of a particular amino acid in the medium increased the levels in the cells. This is exciting because it means we should be able to control the flavor profile of cultured meat." Glutamic acid, which gives an umami taste, and aspartic acid were especially prevalent in the cultured samples, while traditional beef had higher levels of the sweeter-tasting alanine. The study showed that adjusting amino acid levels in the nutrient medium used to grow the cells also influenced the resulting flavour profile. This could allow producers to tailor the taste of lab-grown meat by controlling the composition of the growth environment. Top image: © Ivy Farm

Australian cultivated meat start-up Magic Valley is raising $3 million to support the construction of its first manufacturing facility. Founded in 2019, the company uses stem-cell technology to grow pork and lamb products without the need for animal slaughter. Its process involves converting a single cell from a live animal into a pluripotent stem cell, which is then used to generate muscle and fat tissue. The company has already developed cultivated pork mince and was the first to produce animal component-free cultivated lamb using pluripotent stem cells. It is currently progressing through regulatory approval, with retail availability expected in the next 12 to 18 months. Magic Valley recently showcased its products at a government event in New South Wales, part of efforts to build awareness and support for its technology. The startup is now seeking institutional investment to complete its current funding round, with interest previously secured from angel investors. The company plans to build its first manufacturing facility in regional Australia and is in discussions with several states. The proposed site would cost approximately $5 million and be capable of producing up to 500 tonnes of cultivated meat annually. In addition to high-skilled roles, the facility is expected to create jobs in manufacturing and logistics. Top image: © Magic Valley

Nestlé’s Institute of Agricultural Sciences has entered into research collaborations with partners in the UK and New Zealand, exploring the potential environmental benefits and scalability of innovative aquaculture approaches. The F&B giant is aiming to improve the sustainability of global food systems through aquaculture research, with potential benefits in areas such as low-carbon food ingredients and algal bioplastics for packaging. One approach being explored, known as integrated multi-trophic aquaculture, involves farming different aquatic species from various levels of the food chain together. This can enable the waste from one species to serve as food for another, a natural recycling process that can help maintain water quality. Species diversification can also improve biodiversity and income stability for farmers, Nestlé said. In New Zealand, Nestlé is partnering with the country's largest science organisation, the Cawthron Institute, to study interactions between different species of seaweed and shellfish. Supported by the institute’s marine science and aquaculture expertise as well as local PhD research, the initiative aims to improve scientists’ understanding of the best mix of species and ocean conditions to optimise productivity and environmental benefits. Nestlé is also conducting research on offshore conditions at an existing aquaculture farm with start-up Algapelago in the UK. Located off the north coast of Devon, the farm features seaweed and mussels growing together. Scientists use a combination of advanced monitoring technology and field data collection to evaluate biodiversity, water quality, environmental conditions and productivity. The partnership also benefits from the expertise of local marine scientists and PhD researchers at the University of Portsmouth. Jeroen Dijkman, head of the Nestlé Institute of Agricultural Sciences, said: “This collaborative research will provide new, science-based insights on the contribution that integrated multi-trophic aquaculture can make towards sustainable food production while optimising marine ecosystem restoration and carbon sequestration”. Nestlé said it is continuously exploring science-based innovations to help strengthen the sustainability of global food systems. The company signed a research agreement with the Pontificia Universidad Católica de Chile in 2023, focusing on the potential of marine plants and other alternative vegetable protein sources in Latin America.

UK cultivated meat company Ivy Farm Technologies has appointed Rebecca Wright as its new chief legal officer, as the company moves closer to regulatory approval for its cultivated Wagyu beef. Wright brings legal and governance experience from previous roles at technology and renewable energy companies including Xlinks and Forsta. Her background spans fintech, international expansion and regulatory compliance, particularly in high-growth and innovative sectors. Ivy Farm said Wright’s appointment comes at a key stage in the company’s development, as it prepares to launch its premium cultivated meat product and expand internationally. Wright said: "I’m incredibly excited to be joining Ivy Farm at this crucial moment in time for the company. Ivy Farm’s mission really resonated with me. The idea of transforming how we produce meat, making it more sustainable, ethical and supported by innovative tech, felt like something I wanted to be part of." "I’ve always gravitated towards roles where I can support innovation and help shape industries that are at a turning point. Ivy Farm is doing exactly that in the food space, and I’m certain my legal and strategic experience will help bring cultivated meat to the table." Interim CEO Harsh Amin added: "We’re delighted to welcome Rebecca to the Ivy Farm team. Her deep legal expertise, combined with her experience in scaling pioneering companies like Ivy Farm, will be essential as we prepare for commercialisation and international growth. Her appointment strengthens our leadership team at a pivotal moment for the business." Ivy Farm is currently working with regulators to gain approval for its cultivated Wagyu beef, which it says will offer a more sustainable alternative to conventional premium meat.

Australia’s first official tasting of cultivated meat took place on Thursday 29 May at the New South Wales Parliament, with Magic Valley serving samples of its lab-grown lamb meatballs and pork dumplings to MPs and government officials. The event, held on the Parliament's Rooftop Garden, was attended by treasurer Daniel Mookhey and minister for innovation Anoulack Chanthivong, among others. Hosted by Animal Justice Party MP Emma Hurst, the tasting aimed to highlight the potential of cultivated meat as a future food solution. “It was delicious. This type of meat is guilt free: no animal cruelty, no deforestation, and saves water and CO2 emissions,” said Sydney MP Alex Greenwich, one of several lawmakers who tried the products. Melbourne-based Magic Valley is currently seeking investment to build its first commercial manufacturing site and has received a $100,000 grant from the Federal Government. It is also eligible for up to $5 million through the Industry Growth Program. CEO Paul Bevan said the technology could offer broader benefits beyond food innovation, including job creation and export opportunities. “With support from both government and private investors, we can build advanced facilities, create regional employment, and export high-tech protein to the world". Australia joins a growing number of countries exploring the regulatory and commercial pathways for cultivated meat, which has been approved in markets such as the US and Singapore.

A new study launched by the European Alliance for Regenerative Agriculture (EARA), funded by EIT Food, has found that farmers can produce ‘significantly more food for less’ by transitioning to regenerative practices. The study involved 78 regenerative farms in 14 countries, covering over 7,000 hectares. It benchmarked these farms against their neighbouring and national average conventional farmers, aiming to dispel ‘the myth that only the status quo of conventional, synthetic input-heavy agriculture can feed Europe and the world’. Undertaken by a team of 11 researchers, it informs how a future Common Agriculture Policy and agricultural policies that reward farmers’ results-based agroecological performance can be designed and put into practice. Between 2020 and 2023, the study found that regenerating farmers achieved just 1% lower yields on average, in terms of kilocalories and proteins, while using 62% less synthetic nitrogen fertiliser and 76% less pesticides per hectare. From 2018 to 2024, they achieved over 15% higher photosynthesis, soil cover and plant diversity compared to neighbouring fields. They achieved a 17.2% increase in total soil cover and a 17.1% increase in total photosynthesis compared to conventional farmers over the past seven years. The report also points out that while average farmers in Europe import more than 30% of livestock feed from outside the EU, the assessed regenerative farms achieved their yields using no feed from outside their bioregion. Their fields also recorded average surface temperatures of over 0.3°C cooler during summer months compared to surrounding agroecosystems, highlighting benefits with regards to climate mitigation. A new Regenerating Full Productivity Index (RFP) has been introduced in the study, developed by farmers, researchers and agronomists to describe all decisive productivity factors from regenerating forms of agriculture. In total, from 2020 to 2023, regenerative farms delivered over 27% higher RFP than the average European farmer, with gains ranging from 24% to 38% across the 14 countries studied. The research team estimates that European farmers could mitigate 141.3 million metric tonnes of CO2e per year in the first years of transitioning toward regenerative agriculture – around 84% of the EU agricultural sector’s net greenhouse gas emissions. It states that Europe’s agricultural sector would be ‘nature and climate positive’ after three to seven years of transition, while assuring food and fibre security, climate adaptation and nature regeneration for Europe. According to EARA, these results are not only valid for Europe, but globally. Beate Caldewey-Samaras, EARA farmer and founder of Pangaio Living Soil, commented on the study: “EARA’s approach of Regenerating Full Productivity offers a breakthrough metric for finance and insurance – turning real-time ecosystem performance of agriculture into a powerful data-backed indicator”. “This will be a game-changer for estimating agricultural investment/credit risk, ROI potential, exposure management and insurance modelling. A unique opportunity to unlock smarter, safer capital flows into regenerative farming, for the benefit of investors, insurers and farmers alike.” Theodor Friedrich, retired ambassador of the FAO and independent reviewer of the study, said the research shows regenerative agriculture is “more than a buzzword and fashion” when correctly implemented. He added: “Instead it is a pathway towards an agriculture which can feed the world and be at the same time sustainable in all three dimensions – social, environmental and economic”.

In response to the increasing demand for automation solutions in the food industry, Ishida Europe has inaugurated a new Centre of Excellence in Čestlice, Prague. This facility aims to better serve food producers and packers across Europe, particularly in the Central and Eastern European markets. The newly established centre spans over 1,000 square metres and is designed to facilitate a range of activities including training, pre-delivery inspections, product demonstrations and trials. Previously, customers requiring tailor-made solutions had to travel to Ishida’s manufacturing centre in Birmingham, UK, or even Kyoto, Japan. The Prague site now allows these essential services to be conducted locally, significantly improving accessibility for clients in the region. Wim Hermans, regional general manager for North-East Europe, said: “The opening of this new facility will enable Ishida to better serve our European customers, reaching a market of 200 million consumers within a day's travel from Prague”. He added that the facility enhances Ishida’s capability to provide timely support, thereby assisting clients in navigating industry challenges and fostering business growth. The new facility is equipped to support a wide range of Ishida’s products, including multihead weighers, filling and distribution systems, snack food bagmakers, and X-ray inspection systems. This comprehensive setup allows for extensive testing, logistics planning, and customisation initiatives, ensuring that clients receive tailored solutions that meet their specific operational needs. Petr König, the site leader, highlighted the facility's customer-centric design, which includes ample parking, meeting rooms for business discussions and an industrial washing area for equipment. The renovations also feature upgraded flooring, new cabling and hydraulic lifts, all aimed at optimising the customer experience during demonstrations and training sessions. The facility will also enable clients to undergo bespoke training sessions, enhancing their understanding of equipment operation and maintenance. This focus on education is particularly pertinent as food producers increasingly seek to improve efficiency and compliance in their operations. In addition to the physical expansion, Ishida has bolstered its regional team to offer a variety of services, including X-ray product testing, proof of concept testing, machine demonstrations and repairs. This service offering supports food producers looking to enhance their automation capabilities.

Two new open-access facilities in the Netherlands – Biotechnology Fermentation Factory (BFF) in Ede and Cultivate at Scale (CaS) in Maastricht – are set to strengthen the country’s position in cellular agriculture and precision fermentation. Both sites were showcased last week through public events aimed at engaging stakeholders and previewing the capabilities of the infrastructure. Biotechnology fermentation factory Though still under construction, the BFF facility hosted over 180 invited guests at its kick-off event. The site, supported by NIZO Food Research, will focus on scale-up services for precision fermentation and is integrated with NIZO’s existing food-grade R&D and pilot plant operations. Marcel Oogink, managing director of BFF, said: “Today’s event highlighted the enthusiasm and collaboration driving this field forward. Even before BFF is fully built, we are already working with partners to bring next-generation food innovations to life.” Nikolaas Vles, CEO of NIZO, added: "The energy at today’s event reflects the momentum we’re seeing across the cellular agriculture field. With our expertise in food-grade process development and application, NIZO is proud to help lay the foundation for the BFF and support companies on their journey from concept to scalable, real-world solutions. This collaboration-driven approach is how we accelerate impact." Cultivate at Scale Meanwhile, Cultivate at Scale (CaS) in Maastricht is fully operational and hosted an Open House event to showcase its cell culture bioprocessing capabilities. The facility supports companies scaling processes for products such as cultivated meat, fish, dairy, leather and other cell-based materials. CaS offers infrastructure and services for bioprocess optimisation, media development, regulatory support and pilot production. It has already been used for multiple pilot runs and contributed to several Novel Foods dossiers. Jaco van der Merwe, managing director of CaS, commented: “We were proud to open our doors and show how CaS is helping companies scale safely, efficiently, and collaboratively. The strong interest today confirms the importance of openaccess infrastructure in accelerating this industry.” Part of the national programme BFF and CaS are part of the Netherlands’ national Cellular Agriculture programme (CAN), funded by the National Growth Fund. The initiative aims to lower barriers to innovation and help companies move from research to commercial-scale production without the need for major upfront investment. The Netherlands already hosts established research, regulatory expertise and public-private partnerships in cellular agriculture. The launch of these scale-up facilities further supports its role as a leader in advancing sustainable food technologies. Top image: © BFF ede

Alt-seafood start-up Efishient Protein has successfully developed its first plant-based prototype of a grouper fish fillet, designed for commercial preparation and distribution. The B2B company specialises in cultivated fish, with earlier milestones on its journey including developing a stable cell line for cultivated tilapia and a tilapia fillet prototype . Both of these achievements aim to support future commercialisation in collaboration with large-scale fish product manufacturers. Made from plant-based ingredients, the new fillet replicates the structure and texture of traditional grouper – one of the world’s most widely consumed white fish. It will serve as the foundation for the development of a future grouper fillet that incorporates real fish cells, aiming to offer the closest possible experience to wild fish in taste, texture and nutritional profile. Dana Levin, CEO of Efishient Protein, said: “Our vision is to empower large-scale food producers with innovative fish alternatives that are not only delicious and nutritious but also safe, traceable and free from antibiotics, heavy metals, and microplastics”. “This prototype is a clear demonstration of our ability to bring real progress to the cultivated seafood sector and meet market needs.”

French cultivated food company Gourmey has received independent validation confirming that its production model can deliver cultivated meat at a cost-competitive scale. An assessment by global consulting firm Arthur D Little verified that Gourmey’s platform can produce cultivated meat for €7 per kilogram ($3.43 per pound) at commercial scale, marking the lowest cost reported to date in a third-party techno-economic analysis. The report highlights that scalable, economically viable cultivated meat production is now achievable. Arthur D Little’s analysis was based on Gourmey’s 5,000-litre bioreactor system, which uses a second-generation production platform with continuous processing, undifferentiated cell biomass and suspension-based cell cultures. The model avoids the need for pharmaceutical inputs, scaffolds or expensive infrastructure, supporting a modular and scalable approach with lower capital requirements. Key findings from the assessment include: Production cost of €7/kg at current 5,000L scale Facility capital expenditure under €35 million, producing 1,700 tonnes per year with six bioreactors Continuous runs with high cell density Cell feed cost of €0.20/L, using no growth factors or fetal bovine serum Gourmey’s cultivated meat product roasted by Michelin-star chef Rasmus Munk (© Daniel Jensen) Clément Santander, partner at Arthur D Little, said: "Gourmey’s platform was assessed to reach below €10/kg for finished product, the lowest cost level in publicly reported techno-economic models to date, [while] demonstrating best-in-class CapEx efficiency. This marks a shift from potential to proof." Gourmey’s first commercial product is a cultivated foie gras alternative, which has already attracted interest from premium foodservice and distribution partners. The company is also developing additional poultry and other cultivated proteins. Nicolas Morin-Forest, co-founder and CEO of Gourmey, added: "Our focus has always been on building something technically sound, economically viable and globally scalable to maximise our impact. The cultivated meat industry has reached a point where proof matters more than promises. This independent validation helps move the conversation forward to operational reality. It shows that, with the right technological choices supporting a realistic scale-up roadmap, cultivated proteins will become a meaningful solution to complement existing production systems." Gourmey has raised over €65 million to date and has seven regulatory filings underway across markets including the EU, UK, Switzerland, Singapore and the US. The company is now exploring partnerships with global protein corporations and preparing to scale production for international markets.