NEW TECH FOODS

The UK government has invested £1.4m into a new innovation hub, aiming to enable the Food Standards Agency (FSA) to broaden its expertise in new technologies such as precision fermentation. Precision fermentation uses organisms like yeast to produce ingredients such as dairy proteins, like whey and casein, in an animal-free process. This can help bring the familiar flavour and texture of familiar animal-based foods, like meat, eggs and cheese, to plant-based products. While the technology has been used for decades to produce ingredients such as rennet for cheesemaking, its use in alternative protein production still remains fairly new. According to a newly released report by Verified Market Research, the global precision fermentation market was valued at $1.6bn in 2023 and is expected to reach $34.2bn by the end of 2031. A Life Cycle Assessment of French company Verley (previously Bon Vivant)'s precision fermentation milk protein, conducted in collaboration with independent experts from the public research body INRAE, found that it caused 72% fewer emissions, used 81% less water and used 99% less land than cow’s milk. Precision-fermented dairy proteins are not yet available to British consumers, but there is growing interest in the technology in the country, with the FSA’s regulatory process currently evaluating several applications. Check out our latest Crunchtime podcast episode, in which we speak to V-Label's Lubo Yotov about the recently launched C-Label, for cell-based foods, and F-Label, for foods made with precision fermentation and other advanced biotech fermentation methods. Listen here ! This latest announcement from the UK government is part of its new Regulatory Innovation Office. It will boost the FSA’s ability to carry out risk assessments on precision-fermented products, while providing greater regulatory clarity to start-ups wishing to sell these products in the UK. The government has invested in a network of university research centres focused on advancing precision fermentation and other modern food production technologies, including the Microbial Food Hub, the Cellular Agriculture Manufacturing Hub, and the National Alternative Protein Innovation Centre. Non-profit think tank the Good Food Institute (GFI) Europe welcomed the funding from the Department of Science, Innovation and Technology. The organisation’s senior policy manager, Linus Pardoe, commented: “This announcement shows the government is working to capitalise on the UK’s potential to become a world leader in food innovation, helping entrepreneurs work with scientists to bring products to market in a way that upholds our gold standard safety regulations.” He added: “Focusing on precision fermentation – a hugely promising way to reduce the climate impact of many foods – is a particularly welcome move, and investing in the FSA’s risk assessment capacity is a positive step towards modernising the regulatory pathway to deliver benefits to the public and innovators.” This recent funding is separate from the FSA’s regulatory sandbox for cultivated meat, announced at the end of last year, which will enable regulators to work alongside companies, academics and organisations including GFI Europe, to expand their knowledge about cultivated meat. Top image: © Verley UK government invests £1.4m in expanding precision fermentation expertise

Tue Hodal Melt&Marble, a manufacturer of precision-fermented fats, has announced the appointment of two key leaders to bolster its operational and product development capabilities as the company prepares for commercial production. The company has appointed Tue Hodal as its first chief technology officer. Hodal brings over 25 years of extensive experience in the biotech and pharmaceutical sectors, having held senior roles at prominent firms including Chr. Hansen, Novo Nordisk and Lundbeck. Most recently, Hodal served as CTO at Bacthera, a company specialising in bacterial biotherapeutics. In his new role at Melt&Marble, Hodal will focus on optimising bioprocesses and downstream operations to facilitate large-scale, economically sustainable production of precision-fermented fats. Alongside Hodal, Dr Paulo Teixeira, formerly the chief innovation officer at Mycorena, has joined as product manager. Teixeira is recognised for his expertise in launching fermentation-based products and will oversee Melt&Marble's product development initiatives. Teixeira's academic background includes a PhD in Bioengineering from Chalmers University of Technology, equipping him with the technical and business acumen necessary to drive innovation within the company. Melt&Marble’s precision fermentation technology is designed to engineer yeast metabolism to produce tailored fats that meet specific functional and compositional requirements across various applications, including food and personal care products. The company aims to address the pressing need for sustainable alternatives to traditional animal-based fats, which are often associated with significant environmental impacts. Melt&Marble has a proven technology that positions us at the forefront of creating the next generation of alternative food and cosmetics products," said Hodal. "Reducing the carbon footprint of our food systems is an urgent priority, and our scalable technology is key to achieving that goal.” Teixeira echoed this sentiment, highlighting the importance of overcoming challenges related to taste and mouthfeel in the alternative meat sector. “Sustainability is my top priority,” he added. “Our goal is to provide innovative solutions that not only meet consumer demands but also contribute to a more sustainable food system.” In September 2024, Melt&Marble demonstrated the viability of its production process at a scale of tens of thousands of litres and is targeting expansion to produce tonnes of fat per batch in 2025. The company recently secured €2.76 million in grants from the European Union , which will support its scaling efforts and ongoing research and development. Melt&Marble has also formed a partnership with Finnish food giant Valio to explore the development of next-generation plant-based products. This collaboration aims to deliver sustainable alternatives that align with evolving consumer preferences.

The Oklahoma House of Representatives has passed a measure prohibiting the manufacture and sale of cultivated meat products in the state, becoming the latest to raise concerns over the creation of lab-grown meat. House Bill 2829, put forward by Republican Ty Burns, would make it unlawful to manufacture, sell, hold or offer for sale any cultivated meat product in Oklahoma. Anyone found in violation would be guilty of a misdemeanor, and sellers could face suspension or revocation of their licenses. The House passed the bill 72-18, and it now moves to the Senate for consideration. Speaking about the bill, Burns stated: “Oklahoma has a proud agricultural heritage, and this bill is about protecting our ranchers, farmers and consumers from an unregulated and potentially misleading industry”. Oklahoma is now the fourth US state to propose or outright ban the production and sale of cultivated meat, following Mississippi, Florida and Alabama, all of which have cited concerns about protecting local agriculture and the safety of lab-grown meat for human consumption. Burns added: “Real meat comes from real animals, and we want to ensure that Oklahoma’s food supply remains transparent and safe for our citizens”. While supporters champion it as a sustainable and ethical alternative to traditional livestock farming, opponents argue it threatens agriculture and food heritage. Will cultivated meat find its place on consumers’ plates, or is the industry facing an uphill battle? Click the link to read more . Cultivated or lab-grown meat is created from cultured animal cells rather than traditional livestock. This process involves harvesting muscle cells from animals and then growing them in a controlled environment, allowing for the production of meat without the need for agriculture. Supporters argue that this method provides a sustainable way to produce meat, potentially reducing the environmental impact associated with traditional livestock farming. Currently, there is no cultivated meat available in stores in Oklahoma, but it was approved for consumption by the FDA in 2022. Individual states retain the authority to regulate food produced and sold within their jurisdictions, leading to a patchwork of regulations across the country. The implications of this bill could be significant for the cultivated meat industry. Economically, it may deter investment and innovation in Oklahoma, pushing potential startups to more welcoming states. This could lead to a concentration of cultivated meat technology and expertise elsewhere, affecting job creation and economic growth in regions that embrace this sector. Furthermore, experts predict that if such legislative actions continue, the future of cultivated meat may hinge on effective advocacy and public education about its benefits. As more consumers express interest in sustainable food options, the pressure on lawmakers to reconsider bans could increase. The bill has now passed to the Senate for further debate, and its outcome could shape the trajectory of cultivated meat production not only in Oklahoma but also in the broader context of US food policy.

In this podcast, we're exploring the impact of the C-Label, for cell-cultivated foods, and the F-Label, for foods made with precision fermentation and other advanced biotech fermentation methods, on the food and beverage industry. Lubo Yotov These new labels have been introduced by V-Label, the globally recognised certification for vegan and vegetarian products, in recognition of the rapidly advancing food-tech landscape and the complexities these advancements bring to the forefront when it comes to labelling foods and beverages. FoodBev Media's deputy editor and editor of The Plant Base , Melissa Bradshaw, joins head of V-Label Switzerland, Lubo Yotov , to discuss the significance of the new labels and how they will serve to improve transparency and consumer trust across the food-tech sector.

The global agri-food-tech sector has seen a steep decline in investment, with funding plummeting by 73% from its 2021 peak, according to the latest FoodTech 500 report. Despite this downturn, industry players are shifting focus towards sustainable and system-wide innovations, marking the emergence of what analysts are calling 'FoodTech Wave 3.0.' The FoodTech 500, now in its sixth year, ranks the most innovative start-ups and scale-ups operating at the intersection of food, technology and sustainability. This year’s report, compiled from 1,420 applications across 52 countries, paints a stark picture of the investment landscape. Total agri-food-tech funding has dropped from $61.2 billion in 2021 to just $16.1 billion in 2024, with deal volume declining by 58% in the same period. While overall funding has contracted, a reallocation of investment suggests a shift in strategic priorities. Traditional downstream sectors, such as food delivery and alternative proteins, which once commanded 68% of total funding, now represent just 47%. Instead, investors are increasingly backing upstream innovations, including agricultural biotechnology, precision farming, protein fermentation and upcycled ingredients. The proportion of global agri-food-tech funding directed towards agricultural biotechnology, for example, has risen from 3.8% in 2021 to 6.2% in 2024. Precision farming solutions have seen a similar uptick, increasing from 2.7% to 6.6% over the same period. Meanwhile, fermentation-based protein alternatives and biotech-driven food processing methods are gaining traction as investors seek scalable, climate-friendly solutions. The median deal size has also increased from $3 million to $5 million, suggesting that investors are favouring established companies with proven business models over early-stage start-ups. “Investors are becoming more discerning,” said Alessio D'Antino, CEO of Forward Fooding, which created the FoodTech 500 report. “The focus has shifted towards sustainable, scalable solutions that can demonstrate clear pathways to profitability”. This raises concerns about the future innovation pipeline, as a lack of funding for early-stage start-ups could stifle new ideas and technologies. Food-Tech Wave 3.0 Despite the challenging financial environment, a new paradigm is emerging – dubbed FoodTech Wave 3.0. This movement highlights sustainability and systemic solutions to the pressing challenges facing the global food system. Companies are increasingly adopting circular approaches, biotechnologies and innovative practices that not only address food security but also environmental concerns. Circular economy and sustainable practices The Food-Tech Wave 3.0 is characterised by a holistic view of the food system, recognising that the greatest challenges – and opportunities – lie in reimagining how food is produced, distributed and consumed. This includes: Circular approaches:  Innovations that eliminate waste and create value from byproducts are gaining traction. Companies are focusing on upcycling food waste into new products, thereby reducing overall waste in the food supply chain. Biotechnology innovations:  Firms are leveraging biotechnology to develop sustainable ingredients and improve food production processes. This includes advancements in precision fermentation and synthetic biology, which promise to revolutionise how food is manufactured. Technological integration: Companies are increasingly utilising technology to connect different parts of the value chain, enhancing efficiency and transparency. This includes blockchain for traceability and AI for optimising supply chain logistics. Cultivated meat company Mosa Meat Notable players in the 2024 FoodTech 500 Among the standout companies recognised in this year’s ranking are: Apeel Sciences (US): Ranking number one in the list, Apeel Science is innovating in food waste reduction through advanced technology that extends the shelf life of produce. Its plant-based coating helps reduce spoilage, benefiting both consumers and retailers. ProducePay (US):  Enhancing agricultural supply chains with a robust ag marketplace that connects farmers directly with buyers. Its platform provides farmers with access to financing and market insights, empowering them to make informed decisions. Nature's Fynd (US): Leading the charge in protein fermentation, offering sustainable alternatives in the ever-evolving food landscape. Its innovative approach to producing protein from fungi addresses the growing demand for alternative protein sources. Heura Foods (Spain):  Pioneering plant-based solutions that are reshaping consumer perceptions of alternative proteins. Their products are designed to mimic the taste and texture of traditional meat, appealing to a broad audience. Terviva (US):  Focusing on sustainable agricultural practices through biotechnology, addressing both food production and environmental sustainability. Its work with the pongamia tree offers a novel approach to producing food while restoring degraded land. Oatly (Sweden): A leader in the oat milk market, Oatly has transformed dairy alternatives with its sustainable and delicious products that cater to the rising demand for plant-based options. Fruity Fresh (Netherlands): This company specialises in innovative fruit preservation technologies that extend shelf life and reduce waste, aligning with the industry’s sustainability goals. Mosa Meat (Netherlands):   A pioneer in cultured meat, Mosa Meat is at the forefront of developing lab-grown beef, offering a sustainable alternative to traditional livestock farming. Impossible Foods (US):  Known for its plant-based meat alternatives that closely resemble animal products, Impossible Foods continues to push the boundaries of food technology and sustainability. Winnow Solutions (UK): This company focuses on reducing food waste in commercial kitchens through smart technology that tracks and analyses food waste, helping businesses save money and operate more sustainably. Ecovative Design (US): Specialising in mycelium-based materials, Ecovative is innovating in sustainable packaging and food products, aiming to replace plastics with biodegradable alternatives. ProVeg International (Germany): A global food awareness organisation that promotes plant-based eating, ProVeg is working to reduce the consumption of animal products and raise awareness about sustainable food choices. Emerging trends and technologies The report also identifies key trends shaping the future of FoodTech: Health and wellness: Consumers are increasingly seeking foods that contribute to their health and well-being. Companies focusing on functional foods, personalised nutrition and health-oriented products are gaining traction. Sustainable packaging: As environmental concerns rise, companies are innovating in sustainable packaging solutions. This includes biodegradable materials and reusable packaging systems that minimise waste. Digital transformation:  The pandemic accelerated the digital transformation of the food industry. Companies are investing in ecommerce platforms, delivery logistics and digital marketing strategies to reach consumers directly. Navigating challenges and seizing opportunities While the investment landscape presents significant hurdles, the report underscores the opportunities that lie ahead. Collaboration is becoming a cornerstone of success in the food-tech sector, with start-ups increasingly partnering with established players to accelerate innovation. “The future of FoodTech will rely on robust partnerships,” noted D'Antino. “As we face global food challenges, it’s essential to foster collaboration over competition.” Additionally, the report highlights the growing emphasis on regulatory frameworks that support sustainability and innovation. Policymakers are increasingly recognising the importance of fostering an environment conducive to food-tech growth, which includes incentives for sustainable practices and funding for research and development. As the FoodTech sector navigates these turbulent waters, industry stakeholders are urged to recognise and support the pioneering companies that are committed to transforming our food systems. The 2024 FoodTech 500 serves not only as a ranking but as a testament to the resilience and adaptability of the industry. “The challenges are immense, but so are the opportunities,” concluded D'Antino. “We must embrace this new wave of innovation to ensure a sustainable future for food.”

BASF Aroma Ingredients’ Isobionics biotech brand is bringing two new natural ingredients to the flavour market. Isobionics Natural Beta-Sinensal 20 and Isobionics Natural Alpha-Humulene 90 are both produced using an innovative fermentation process, said to be a first within the flavour industry. The Natural Beta-Sinensal 20 ingredient has an aldehydic, citrus (tangerine and mandarin) peel taste and odour, with marine and algae notes at a use level of 0.1-10ppm. According to BASF, it helps highlight odour compositions with a fresh effect and taste compositions with a slightly metallic effect. The ingredient’s main advantage is that it is not extracted from orange oil, opening up the potential for wide use in flavour applications. It can add juiciness and freshness to a range of fruit flavours from mango to berry, including all citrus flavours, and can enhance the organoleptic properties of orange oil products. Additionally, it can be used in savoury formulations such as fish, meat and tomato flavours. It can be labelled as natural flavouring preparation in the EU, with FEMA/GRAS number approval expected in June 2025. Meanwhile, the Natural Alpha-Humulene 90 brings notes of woody cedar, pine, damp wood and sawdust, with a terpineol note at 5-20ppm use level. It offers a dry woody, resinous, piney and patchouli-like odour, with herbal and slight grapefruit hints, and has high purity. It is suitable for non-alcoholic and alcoholic beverages, particularly well-suited to mango, raspberry, mint and citrus flavours and hop oil applications. Both new ingredients are pesticide-free, kosher, halal and ISO 22000-certified. They are produced by fermentation of readily available renewable materials, independent of weather and harvest conditions, BASF noted, allowing it to guarantee consistent quality and availability.

The rise of novel fermentation-based technologies marks a transformative shift in the food industry, offering a new way to produce proteins, fats and functional ingredients with enhanced sustainability and efficiency. As this sector grows, consumers face a crucial challenge: how can they differentiate between conventional vegan products and innovative products that are animal-free but very closely related or identical to animal products? Clear labelling is essential to bridge this knowledge gap. The Cell Base spoke to Renato Pichler, V-Label founder, to find out more about the implications of this new labelling system. For over 25 years, with more than 70,000 products certified globally, V-Label has set the standard for certifying vegan and vegetarian products, providing clarity and trust for millions of consumers. Building on this legacy, F-Label – following closely behind the introduction of the C-Label – emerges as the first dedicated certification for fermentation-derived biotech foods, ensuring transparency and credibility in this rapidly evolving space. Fermentation is a versatile process that powers the development of a wide range of food innovations. From precision fermentation, which produces dairy proteins and other animal-identical ingredients without the need for animals, to biomass fermentation, which efficiently cultivates nutrient-rich microbial protein, the technology is reshaping our food system. While these advancements hold great promise for sustainability, nutrition and food security, they also introduce complexity. Consumers and retailers need a reliable way to identify such products, understand their origins and distinguish them from vegan or cultivated alternatives. F-Label provides this clarity by offering a recognisable certification that signals animal-free production methods. It assures consumers that certified products meet rigorous standards for transparency, ethical sourcing, and purity. F-Label helps consumers make informed choices about the foods they purchase. As with any emerging category, trust and understanding are key to consumer adoption. Just as V-Label and C-Label have brought clarity to plant-based and cultivated foods, F-Label serves as an essential tool for the precision fermentation sector, fostering confidence among consumers and facilitating market growth. By clearly distinguishing fermentation-based products, F-Label supports both consumers and producers in navigating the future of food with greater transparency and ease. Here, we asked Renato a few questions about the new label and its implications for the food and beverage industry. Could you share the main vision behind launching this label for precision fermented products? What role do you hope it will play in shaping the industry? The F-Label was created to bring clarity, transparency, and trust to the rapidly evolving field of animal-free production methods, including precision fermentation, biomass fermentation, syngas fermentation and cell-free synthesis. As companies develop innovative compounds that replace traditionally animal-derived ingredients, consumers and businesses alike need a clear and reliable certification that verifies no animals were used in the production process. Our goal is to bridge the gap between technological advancement and consumer confidence, ultimately accelerating the adoption of sustainable, animal-free solutions across industries. Given that this is the first label of its kind, what prompted the timing of the launch? Why is now the right moment for introducing it? The timing is crucial because animal-free production methods are now commercially viable and scaling rapidly. In fact, F-Label technologies are in some cases already on the market. In the past, precision fermentation and other technologies were primarily used for very specific fields such as insulin in pharmaceuticals, but today, they’re already beginning to transform the food industry. With growing consumer demand for ethical and sustainable products, as well as increased interest in transparency, launching F-Label now ensures that both consumers and businesses have a trusted standard to rely on as this sector expands; not just for food, but also other non-food applications. What impact do you anticipate this label will have on industry transparency and traceability? How might it address key concerns within cellular agriculture? One of the biggest concerns in alternative protein and biotechnology is clear labeling and traceability. Consumers want to know how products are made and whether they align with their values. The F-Label guarantees that no animals were involved in the production process, helping both businesses and regulators navigate these new, highly technical innovations with greater clarity. It also creates a standardised framework that ensures companies disclose key production details, making it easier for consumers to make informed choices. As technology is developing quickly in this area, it is very important for companies to keep their production methods secret. Here the F-Label plays a key role, as it can keep their IP confidential while also ensuring all requirements have been met towards the public. How do you envision this label influencing acceptance of precision fermented products among industry stakeholders, consumers and regulatory bodies? The F-Label acts as an interface between producers and consumers. Acceptance of next-gen animal-free products hinges on trust and understanding. The F-Label serves as a clear, independent verification, giving consumers peace of mind and helping brands build credibility. Having an independent third-party check production methods, provides yet another layer to the precision fermentation ecosystem, which will help boost acceptance. Are there any specific consumer or market trends that inspired the development of this label? How will it meet these evolving demands? Absolutely. Several key trends drove the creation of F-Label: Growing demand for transparency in food and material production. Ethical consumerism, with people actively seeking animal-free alternatives. Sustainability concerns, as consumers aim to reduce their environmental impact. New technological breakthroughs that blur the lines between traditional categories like 'vegan' and 'animal-based'. Health concerns: consumers want to know exactly what they eat and how it is produced. People with allergies don’t want any animal-like ingredients, while others want animal ingredients but without the risk of salmonella, antibiotics, etc. By certifying products based on their production process, F-Label meets these modern consumer demands while encouraging innovation. Could you share any exclusive insights into the development process? Were there particular challenges or breakthroughs that shaped the label’s final form? One key challenge was defining the scope of certification, as even within the development phase, many scientific breakthroughs were being made. Therefore, one goal is for the label to remain inclusive for emerging technologies, even those that aren’t yet here. While bioidentical compounds like precision-fermented dairy proteins are a clear fit, we also wanted to certify functional replacements, such as a fat molecule that isn’t identical to an animal-derived one but serves the exact same purpose in a product. This early period of the F-Label will be especially formative, and each application will need to be examined individually with care, especially the not so clear-cut examples. Here, our focus will lie on clear and transparent outward communication. Do you expect this label to become a benchmark or inspire similar standards across the cultivated sector? If so, which areas of the industry might be most influenced? Yes, we see F-Label setting a new standard for transparency in biotech-driven food and material production. As science continues to replace animal-derived compounds with ethical, sustainable alternatives, we expect F-Label to influence global labelling discussions. Are there any long-term goals tied to this label, such as fostering industry innovation, supporting partnerships or advancing consumer education? The F-Label is also intended to stimulate discussion about these new technologies. We will also play an important role in consumer questions. Ultimately, the goal is the same as with V-Label and C-Label: to greatly reduce the use of animals.

Verley, a French biotech company (previously Bon Vivant) has announced the launch of what it claims is a ‘world-first’ portfolio of functional, precision-fermented dairy proteins. The proteins are designed to overcome the limitations of both traditional and plant-based alternatives to dairy ingredients. Verley’s technology aims to address the challenge of producing dairy proteins that combine high nutritional value with high-quality taste, texture and sustainability, by enhancing stability, digestibility and processing performance. It leverages precision fermentation – a process where microorganisms can be trained to produce traditionally animal-derived proteins, such as whey and casein, in an entirely animal-free process. Traditional dairy proteins often struggle under heat, acidic conditions and nutrient-dense formulations, Verley explained, while plant-based alternatives contain fewer essential amino acids, making them nutritionally incomplete. Verley claims to be the first company to develop patented functionalisation technologies for recombinant whey. Its proteins are stable, versatile whey nutriments with complete amino acid profiles, developed for demanding food formulations such as UHT beverages, sports nutrition and functional dairy products. The range includes three functionalised whey proteins. FermWhey Native offers a high-purity beta-lactoglobulin with an optimised amino acid profile, well-suited to sports nutrition and nutrient-dense food applications due to its muscle recovery support benefits. FermWhey MicroStab features a microparticulated structure that ensures heat and acid resistance, making it suitable for UHT beverages and fresh dairy products. Traditional milk ingredients do not tolerate severe heat treatments such as ultra-high pasteurisation, as this can cause damage to heat-sensitive amino acids and reduce dairy’s nutritional value. Finally, FermWhey Gel is designed to offer advanced gelling properties, allowing manufacturers to create spoonable dairy and cheese products with improved texture and stability, eliminating the need for additional stabilisers. Stéphane Mac Millan, CEO & co-founder of Verley, commented: “We are entering a new era of food innovation. Precision fermentation has proven its potential, but its true impact lies in functionality. Our patented functionalisation technologies allow us to develop proteins with 11% more leucine – which is key for muscle maintenance and overall health – than native WPI, and 50% more than soy alternatives.” With three patent families and nine filed patents, Verley is now preparing to introduce its FermWhey proteins to the global food and beverage market through partnerships with dairy manufacturers and ingredient suppliers. The company said it is focusing on scaling production to meet industry demand while maintaining sustainability ‘at the core’ of its innovation.

Differential Bio, a Munich-based biotechnology start-up, has emerged from stealth mode with the announcement of a €2 million pre-seed funding round aimed at transforming the biomanufacturing landscape. The funding will support the development of its Virtual Scale-up Platform, designed to enhance the efficiency and scalability of bioprocesses in the biotechnology sector. The funding round was led by Ananda Impact Ventures and ReGen Ventures, with participation from Carbon13, Climate Capital, Better Ventures, CDTM Ventures, and a notable group of angel investors. This financial backing is crucial for Differential Bio as it seeks to address significant challenges in biomanufacturing, particularly the slow and costly process of scaling from laboratory to industrial production. Biomanufacturing is increasingly seen as a viable solution to modern agricultural and production challenges, particularly in light of recent global disruptions such as supply chain volatility and regulatory changes. Christian Spier, CEO and co-founder of Differential Bio, highlighted the urgency of developing sustainable alternatives: “The average time to develop novel bioproducts can take 5-10 years and cost between $100 million to $500 million. Our goal is to empower biomanufacturers with tools that significantly reduce these timelines and costs.” The start-up's Virtual Scale-up Platform integrates advanced microbiology, lab automation and artificial intelligence to streamline bioprocesses, thereby eliminating critical bottlenecks that have historically hindered the industry. Differential Bio’s platform combines three key innovations: Advanced microbiology: Miniaturises fermentation processes to enhance efficiency. Robotics: Automates laboratory workflows, generating high-quality data while minimising human error. AI algorithms: Simulates and optimises bioprocesses, reducing the need for extensive physical experimentation. These innovations aim to expedite optimisation cycles, drive down costs and improve profitability through higher yields and enhanced process efficiency. With the new funding, Differential Bio plans to expand its platform capabilities, enhance its automated lab systems, and recruit top talent in bioinformatics and bioprocess engineering. The company aims to establish partnerships with clients across various sectors, including food and beverage, cosmetics and speciality chemicals, to help them optimise their bioprocesses and bring sustainable products to market more rapidly. The biomanufacturing sector is poised for significant growth, with experts estimating that up to 60% of physical inputs in various industries could be produced biologically in the coming decades.

Quercus Biosolutions, a newly established biotechnology firm, has officially emerged from stealth mode, unveiling its innovative approach to crop protection through the development of AI-designed mini-proteins. The US, St Louis-based company aims to address critical agricultural challenges by leveraging generative AI in protein design, marking a significant advancement in agricultural biotechnology. As part of its launch, Quercus has formed a strategic partnership with Ordaos Bio, a company known for its generative AI platform originally developed for human medicine. This collaboration seeks to adapt Ordaos’ validated technology for applications in agriculture, thereby enhancing the efficiency and effectiveness of crop protection solutions. The integration of advanced AI methodologies, including multitask meta-learning and reinforcement learning, positions Quercus to rapidly design and optimise bespoke mini-proteins tailored for agricultural use. Dr Jon Lightner, CEO and co-founder of Quercus, said: "Our goal is to leverage generative AI to rethink the development of crop protection solutions." This ambition is supported by Ordaos' robust biodesign engine, which has been validated across multiple biopharma use cases, providing a solid foundation for innovation in agricultural applications. Founded in 2024, Quercus has made significant strides in a short period. The company has successfully generated proof-of-concept data demonstrating that its designed mini-proteins can effectively act on intact plants. This capability allows the proteins to access key cellular compartments, addressing specific agricultural challenges. The partnership with Solis Agrosciences further enhances Quercus' capabilities, streamlining the pipeline for testing and validation of new product solutions. Charlie Bolton, CEO of Solis Agrosciences, noted the importance of Quercus’ approach: "Quercus combines a powerful generative AI platform with rapid empirical testing, allowing for compelling biological activity". The leadership team at Quercus comprises seasoned professionals with extensive backgrounds in agricultural biotechnology. Co-founders Lightner and Matt Crisp, alongside a team of industry veterans, bring decades of experience in developing and commercialising agricultural solutions. Their collective expertise positions Quercus to navigate the complexities of the agricultural biotechnology landscape effectively. Matt Crisp noted the transformative potential of Quercus’ platform, stating, "Our rapid progress highlights the disruptive capabilities of our technology." The convergence of cutting-edge AI technologies with practical agricultural insights creates a unique opportunity for innovation in crop protection. The launch of Quercus Biosolutions comes at a critical time for the agricultural sector, which faces increasing pressures from climate change, pest resistance and the need for sustainable practices. The integration of AI in protein design offers a promising avenue for developing novel crop protection solutions that are both effective and environmentally friendly.

Catering to the increasing consumer demand for healthy and environmentally sustainable products, Japanese food giant Ajinomoto Group is launching a new line of ice creams powered by Solein in Singapore under its conscious brand, Atlr.72. This initiative is part of Ajinomoto's broader commitment to redefine food consumption by integrating innovative ingredients that minimise environmental impact. Ajinomoto's latest offerings include three flavours of ice cream: Vanilla with mochi, Chocolate with lemon peel and Salty caramel with nuts. These products are designed to provide a creamy texture and rich mouthfeel while significantly reducing their environmental footprint. The ice creams, which will be available starting March 28 2025, are adorned with colourful cookies shaped like flowers and birds, symbolising the brand's commitment to preserving nature for future generations. Solein, produced by Solar Foods, is a unique protein derived from a fermentation process that utilizes air and electricity, making it independent of traditional agricultural constraints such as weather, land use and water consumption. This innovative ingredient not only enhances the nutritional profile of food products but also offers a sustainable alternative to conventional protein sources. Ajinomoto's collaboration with Solar Foods began in 2023, focusing on the development of products that align with evolving consumer preferences for healthier snacking options. "We are proud to support the Ajinomoto Group in promoting a new food lifestyle that emphasises health and environmental consciousness," said Juan Manuel Benítez-García, chief commercial officer of Solar Foods. "Consumers are continuously looking for healthier and more sustainable indulgence alternatives and we are very excited to see Ajinomoto bringing innovations to consumers.” The Atlr.72 brand aims to create a food experience that not only delights consumers but also contributes to a more sustainable future. Ajinomoto's initial offerings under this brand, including Flowering Mooncakes and Ice Cream Sandwiches launched in September 2024, have set the stage for this latest ice cream introduction. The launch of Solein-powered ice creams comes at a time when consumers are increasingly seeking indulgent yet sustainable food options. The global food market is witnessing a shift towards products that align with health and environmental values, prompting manufacturers to innovate accordingly. Ajinomoto's expansion plans include not only sweets but also daily food options, indicating a comprehensive approach to sustainable eating. The company envisions opening a flagship store for Atlr.72 that will showcase its global vision and commitment to sustainability. This store is expected to serve as a hub for consumers to experience the brand's offerings firsthand, further solidifying its position in the market.

BioCraft, a biotech company specialising in animal cell-cultured ingredients for the pet food market, has received approval from Austrian authorities to use Category 3 Animal Byproducts within the EU, enabling it to supply ingredients to EU pet food producers Its first cultured cell-based ingredient is made from mouse cells, a traditional prey for both cats and dogs. BioCraft creates an unstructured ingredient from these cultures that requires no additional downstream processing, offering a nutritional profile and consistency similar to the meat slurry commonly used by pet food producers. There is currently no pre-market approval process in the EU for animal feed ingredients, alternative, novel or otherwise. Companies wishing to sell animal-based ingredients to pet food manufacturers must meet legal requirements to ensure that the feed ingredients are safe and become a registered user of animal byproducts in the EU . BioCraft has been granted that registration by authorities in Austria for “the purpose of multiplying cells for the production of pet food”. Achieving this status requires both registration by authorities and a demonstration of the ingredient’s safety and quality. Over a three-year period, BioCraft’s products have undergone rigorous checks by a team of veterinary, food safety and food science experts, both in-house and third-party. These evaluations confirmed that BioCraft’s ingredients are made from stable, non-immortalised, non-genetically modified animal cells and are free from bacterial pathogens, viruses, biogenic amines (which can have negative health effects at high concentrations) and heavy metals. “Achieving ABP registration for an animal cell-based ingredient in the EU is a significant milestone for BioCraft and the industry as a whole,” said BioCraft founder and CEO Shannon Falconer. “This comprehensive safety analysis goes well beyond regulatory compliance and provides a meticulous breakdown of our feed safety protocols, including stringent supplier verification processes, traceability documentation, risk assessments and SOPs for every critical control point." She continued: "We’ve implemented rigorous quality control measures and transparency across our supply chain, and the result is the highest industry standards for safety and integrity in alternative protein production”.   BioCraft has fulfilled its obligations as a Feed Business Operator and has notified the EU Feed Material Register. Additional third-party profiling of over 100 nutrients revealed that BioCraft’s animal-cell cultured ingredient closely matches the nutritional profile of the standard 'meat slurry' currently used by pet food manufacturers.