NEW TECH FOODS

Solar Foods has announced the receipt of a €10 million grant from Business Finland, a government agency under the Finnish Ministry of Employment and the Economy. This funding is part of the European Commission's €600 million initiative known as Important Projects of Common European Interest, aimed at advancing clean food technologies across Europe. Founded in 2017, Solar Foods has developed a unique method for producing protein, branded as Solein, by utilising carbon dioxide and electricity. This innovative approach allows for production independent of traditional agricultural constraints such as climate variability and arable land availability, positioning Solar Foods as a key player in the future of sustainable food production. The recent grant follows an earlier €33.6 million funding received in 2022, which was allocated for the establishment of Solar Foods Factory 01. Launched in April 2024, this facility is currently capable of producing 160 tonnes of Solein annually. The new funding will facilitate the commissioning of Factory 02, a significantly larger commercial-scale production site estimated to be 50-100 times the size of Factory 01. This expansion is critical to achieving a production cost of €4.3-5.2 per kilogram of Solein, with expectations for further cost reductions through ongoing technological advancements. Pasi Vainikka, CEO of Solar Foods, said: "We are extremely pleased to receive this additional funding for research, product development and the pre-engineering phase of Factory 02. We are continuing according to plan towards the realisation of Factory 02, of which we will have more news soon. When realised, Factory 02 is a unique project in terms of science, technology and climate impact." The new facility will not only enhance production capabilities but also support Solar Foods in obtaining novel food regulatory approval and launching new products into the market. The company is currently in discussions with Business Finland for potential additional grants to further bolster its growth strategy. Jim Mellon, co-founder and executive chair of Agronomics, which holds a stake in Solar Foods, added: "Solar Foods is one of few companies in the field with a wholly owned and fully operational facility, delivering a real volume of its Solein product at accessible commercial prices. This additional government support, alongside private capital backing, shows the continued belief in the management team, in their execution of the business strategy and achieve their key objectives on time." He continued: "This additional funding will support the progress of the next stage of its growth strategy, investing in developing and expanding its production capability and commercialisation of products in key markets where regulatory approval is imminent." As global demand for sustainable protein sources continues to rise, Solar Foods' innovative approach offers a promising solution to alleviate the pressures of conventional agriculture. By decoupling protein production from environmental constraints, the company aims to contribute to food security and sustainability, addressing critical issues related to human health, animal welfare and environmental degradation.

Steakholder Foods has announced a significant funding initiative aimed at bolstering its growth and innovation efforts. The company has entered into definitive agreements for a private placement with Alumni Capital, securing $1.25 million through the sale of 985,028 American Depositary Shares (ADSs) at a price of $1.269 per ADS. Additionally, Steakholder Foods has established an equity line of credit with Alumni Capital, providing up to $8 million in flexible funding. The private placement will include warrants allowing Alumni Capital to purchase up to an additional 985,028 ADSs at an exercise price of $2.00 per ADS, with an expiration period of five years. The gross proceeds from this placement are expected to support general corporate purposes and enhance the company's working capital. The ELOC agreement offers Steakholder Foods a strategic funding mechanism that allows the company to control the timing and amount of equity sales, minimizing potential dilution for existing shareholders. This flexibility is crucial as the company continues to innovate in the rapidly evolving alternative protein market. Arik Kaufman, CEO of Steakholder Foods, highlighted the significance of these agreements in the company’s growth strategy. “Today’s agreements with Alumni Capital represent a key milestone in our growth strategy... offering immediate funds for our continued strategic growth,” he said. “They are designed with the best interests of our shareholders in mind, offering immediate funds for our continued strategic growth, as well as offering us the ability to access capital efficiently while mitigating dilution. We are grateful for the strong support and confidence from Alumni Capital and welcome them to the Steakholder Foods family.” Listen to this podcast with Steakholder Food's Arik Kaufman , who explores the cutting-edge advancements shaping the future of food production. The capital infusion is expected to accelerate the development of Steakholder's proprietary 3D printing technologies, which are designed to produce alternative proteins that closely mimic the taste and texture of traditional meat products. Steakholder Foods specialises in creating 3D-printed proteins, including beef steaks, white fish, shrimp and eel, using proprietary premix blends derived from high-quality raw ingredients. The company is also exploring the integration of cultivated cells into its production processes, positioning itself at the forefront of food technology advancements. The alternative protein market is experiencing rapid growth, driven by increasing consumer demand for sustainable and ethical food options. Traditional livestock farming is under scrutiny due to its environmental impact, including greenhouse gas emissions and resource consumption. As a result, companies like Steakholder Foods are gaining traction by providing innovative solutions that address these challenges. The recent funding will enable Steakholder Foods to enhance its research and development capabilities, further solidifying its position in the competitive landscape of food technology. The company aims to meet the rising expectations of consumers for products that not only taste good but also contribute to a more sustainable food system. Ashkan Mapar, portfolio manager at Alumni Capital, expressed confidence in Steakholder Foods' vision and management team, stating: “We are pleased to partner with Steakholder Foods as they continue to innovate and grow. This agreement reflects our confidence in the Company's vision and management team, and we look forward to supporting their efforts to drive sustainable value creation.”

Brown Foods, a Y Combinator-backed start-up based in Boston, has introduced UnReal Milk, a lab-made whole cow milk. This product is engineered to replicate the taste and nutritional profile of traditional cow milk while significantly reducing environmental impact. Brown Foods uses mammalian cell culture technology to produce UnReal Milk, which contains the essential proteins, fats and carbohydrates that constitute 99% of conventional dairy milk. This approach distinguishes it from existing plant-based alternatives, offering a product that aims to deliver the same sensory and functional attributes as traditional dairy. Dr Bhavna Tandon, chief scientific officer at Brown Foods, showcased the product at the company's laboratory, noting its potential to be transformed into various dairy products such as butter, cheese and ice cream. “Our technology allows us to produce all components of milk together, which is a significant advancement in the field,” she stated. An independent analysis conducted by the Whitehead Institute for Biomedical Research confirmed the presence of key dairy proteins in UnReal Milk, including various caseins and whey proteins, further validating the scientific foundation of Brown Foods' innovation. This validation represents a critical step towards commercial viability, as the company aims to refine its product for consumer testing by late 2025. The production of UnReal Milk is designed to be markedly more sustainable than conventional dairy farming, boasting an estimated 82% reduction in carbon emissions, 90% less water usage and 95% less land requirement. With growing concerns about climate change and resource scarcity, the introduction of lab-grown dairy products may offer a viable solution to meet the increasing global demand for sustainable food sources. Sohail Gupta, co-founder and CEO of Brown Foods, added: “Our goal is to create dairy products that consumers love while addressing significant environmental challenges”. The potential applications of UnReal Milk extend beyond Earth, with implications for food supply in space exploration and remote areas lacking traditional dairy farming infrastructure. While Brown Foods positions itself as a pioneer in lab-grown milk, it enters a competitive landscape where other start-ups have also sought to produce similar products. The company has made rapid progress since its founding in 2021, leveraging a team with extensive expertise in synthetic biology and bioprocess engineering. To date, Brown Foods has raised $2.3 million from notable investors, including AgFunder and Collaborative Fund. Looking ahead, Brown Foods plans to launch version 2.0 of UnReal Milk, which will aim to enhance the product's quality by removing residual components from the production process. The company is also employing artificial intelligence to optimise bioprocessing, which could expedite its path to market readiness. Other companies working in the dairy space Several companies have ventured into the production of lab-grown dairy, each using different technologies and approaches. Here are some notable players in the field: 1. Perfect Day One of the most recognised names in lab-grown dairy, Perfect Day uses fermentation technology to create dairy proteins without animals. Their products include ice cream and cream cheese made with these proteins. 2. Senara Senara is working on producing lab-grown milk through cell culture techniques, focusing on creating a product that mimics the taste and nutritional profile of traditional dairy. 3. New Culture Focused on cheese production, New Culture employs precision fermentation to create casein proteins, which are essential for cheese-making. Their goal is to produce mozzarella without the use of cows. 4. Remilk This company uses microbial fermentation to reproduce milk proteins to craft dairy that is identical to traditional dairy, without harming a single cow. 5. Better Dairy Using precision fermentation, Better Dairy creates a dairy protein that’s 100% animal-free. To make enough of it, they use large stainless-steel fermenters. And, just like beer brewing, they feed their yeast water and sugars.

Dutch ingredients start-up, Vivici, has launched Vivitein BLG in the US, offering a new protein ingredient for food and beverage companies. Vivitein BLG, a dairy protein ( beta-lactoglobulin ) produced through precision fermentation without the use of animals, is now available for B2B customers. The ingredient is self-affirmed GRAS (Generally Recognised as Safe) in the US. Precision fermentation combines traditional fermentation with advanced biotechnology, enabling the production of proteins sustainably without animals. This process results in 86% less water usage and a carbon footprint 68% lower than conventional dairy protein production methods. Vivitein BLG supports product innovations in the active nutrition sector, which is valued at $28.4 billion globally. The ingredient can be used in a variety of products, including water-based protein drinks, clean protein powders and vegan-friendly protein bars. Stephan van Sint Fiet, CEO of Vivici, said: "As the role of protein in an active lifestyle continues to rise, American consumers demand a higher quantity and quality of protein in their diets. Vivitein BLG brings a new standard of protein to the US active nutrition market – one that enables companies to deliver on consumer demand in a way that no other protein has before." "Our journey to-date has seen us rigorously demonstrate the game-changing credentials of Vivitein BLG from both a sustainability and commercial perspective. When we say that Vivitein BLG is a new standard of protein , it's so much more than market ing." The company also plans to expand its manufacturing capabilities in the US and launch additional ingredients, including Vivitein LF, a lactoferrin ingredient, later this year. Last month, Vivici raised €32.5 million in a Series A funding to expand its precision fermentation dairy protein business . Top image: © Vivici

Kinish, a Tokyo-based food technology start-up, has successfully raised ¥120 million (approximately $1 million) in seed funding to advance its innovative approach to dairy alternatives. The funding round was led by prominent investors including Genesia Ventures, Lifetime Ventures, Full Commit Partners and Mitsubishi UFJ Capital. Kinish aims to revolutionise the dairy industry by employing plant molecular agriculture to produce milk proteins within rice. This approach seeks to mitigate the environmental impacts associated with traditional livestock farming, particularly the greenhouse gas emissions and significant water usage linked to dairy cows. The start-up's mission aligns with growing global concerns over food sustainability and environmental degradation. The dairy sector is under scrutiny for its contribution to climate change, with dairy cows generating methane – a greenhouse gas 28 times more potent than carbon dioxide. As a result, there is increasing interest in plant-based dairy alternatives that can reduce ecological footprints while maintaining taste and functionality. The funds raised will be allocated to several key areas: Development of casein-producing rice: Kinish plans to enhance its research on developing a special rice variety capable of producing casein, a primary milk protein. This initiative aims to transition from experimental phases to commercial-scale cultivation. Plant factory research and development: In partnership with Shizuoka University, Kinish is exploring the cultivation of dwarf rice – an innovative, 20 cm tall variety – in plant factories. This method aims to address agricultural challenges posed by climate change while minimszing greenhouse gas emissions from rice cultivation. Marketing initiatives: The company intends to leverage its expertise in creating alternative dairy products to develop and market rice-based ice cream, initially targeting the Japanese and US markets. The goal is to raise awareness of the potential of rice as a sustainable ingredient. Kinish's CEO, Hiroya Hashizume, noted the importance of balancing culinary enjoyment with environmental responsibility. “We believe that 'small moments of excitement' are essential to human life, and delicious food plays a key role in that,” he said, expressing gratitude for the support from venture capital firms, acknowledging their alignment with Kinish's mission to promote sustainable and enjoyable food options. Investors have expressed confidence in Kinish's potential to address critical food production challenges. Takashi Sogabe from Genesia Ventures highlighted the startup's capability to produce a low-cost alternative milk that meets societal needs for sustainable food solutions. Ryosuke Kimura of Lifetime Ventures noted Kinish’s scientific expertise and global applicability, while Yudai Yamada from Partners Fund praised the company’s unique approach to leveraging Japan’s rice culture.

Spanish biomass fermentation start-up Moa Foodtech has successfully secured a total of €14.8 million in funding, comprising a €2.3 million grant from the European Innovation Council (EIC) accelerator programme and a commitment of €12.5 million (about $13 million) in equity funding from the EIC Fund. This funding aims to enhance Moa's capabilities in transforming food byproducts into high-value ingredients through advanced biomanufacturing techniques. The equity funding from the EIC Fund is contingent upon Moa securing matching investments from private investors. The financial backing will facilitate the scaling of Moa's operations to 100,000 liters, with plans to launch its first product commercially in the second quarter of 2025. Founded in late 2020 by CEO and co-founder Bosco Emparanza, Dr Susana Sánchez, and José María Elorza, Moa Foodtech is focused on developing self-GRAS (Generally Recognised as Safe) yeast strains that utilise various food side streams – ranging from distillers’ grains to crop residues. This approach aims to create sustainable and functional ingredients for a wide array of food and beverage applications, including plant-based foods, bakery products, snacks, creams, soups and even pet food. The company aims to build a B2B sustainable ingredient platform combining biotechnology and AI to transform waste and byproducts from the agrifood industry into high-value ingredients. Moa currently boasts a library of over 300 microbes, primarily focusing on yeast, which is recognised as non-novel for regulatory purposes in the US market. Moa’s strategy involves using food and agricultural byproducts as feedstocks, rather than traditional sources like dextrose. The company is developing a comprehensive database of over 150 byproducts to optimise carbon and nitrogen balance for fermentation processes. There are numerous complexities involved in using such byproducts, which can vary significantly across different systems. To address this, Moa has implemented an AI-driven platform, Albatross, that adjusts culture media in real-time to maximise conversion rates. At a recent biomass fermentation growth hack event in San Francisco, the company highlighted the dual focus of Moa's innovation: achieving cost efficiency in culture media and enhancing the functionalities of the final biomass. The Albatross AI tool enables rapid development cycles, reducing the time required for experimental design and optimisation from six months to less than two weeks. Moa's first product features yeast with an impressive nutritional profile, containing approximately 50% protein and 35% fiber. A second ingredient, derived from the same biomass but enhanced through improved downstream processing, exhibits strong gelling and emulsifying properties. These advancements do not require precision fermentation or genetically modified organisms, aligning with growing demand for clean label ingredients in the food industry.

Annick Verween Specialised incubators are helping biotech start-ups bridge the gap between scientific breakthroughs and commercial success. By offering tailored resources, regulatory guidance and industry connections, they are accelerating innovations that address global challenges – from sustainable food production to eco-friendly materials. Annick Verween, head of Biotope by VIB, told The Cell Base more about the important role of incubators. The cell-based sector is undergoing a wave of innovation, with start-ups exploring the potential for cellular biotechnology to address a wide variety of global challenges, from food insecurity to unsustainable materials. Start-ups are developing innovative ways to leverage cutting-edge technology to create solutions that transform industries, from alternative proteins that reduce reliance on animal-based proteins to existing substandard plant-based alternatives. However, scaling scientific breakthroughs to commercially viable products remains a significant challenge with funding the large amounts of R&D necessary being scarce at the moment. Incubators that go beyond traditional business support play a pivotal role in this journey. By providing the technical infrastructure, regulatory guidance and collaborative networks essential to scaling, they serve as a critical bridge between the innovation of today and the market realities of tomorrow. Ecosystems tailored to support innovation Incubators that focus on agrifood and biomaterials biotech start-ups, for example, go beyond offering general business support. They provide specialised resources that start-ups require if they are to succeed. Start-ups developing next-generation ingredients, such as natural food colourants or fermentation-based biosurfactants, benefit from access to state-of-the-art labs, bioreactors and tailored guidance on scaling production processes. Where generalist incubators often lack the sector-specific tools and expertise required for this type of work, specialised incubators offer expertise tailored to the scientific and technical needs of biotech start-ups. This ensures these start-ups can refine their technologies for efficiency and scalability. Many would struggle to bridge the gap between promising lab results and commercial viability without such support. By offering access to advanced research facilities and opportunities to collaborate with experienced scientists and gain insights into bioprocessing challenges, specialised incubators enable start-ups to fast-track their innovative technologies into finished products, ready to meet market demands. Navigating regulatory landscapes and industry compliance Regulatory landscapes present one of the most significant hurdles for agrifood and biomaterials start-ups. Whether developing plant-based proteins, biological soil treatments or sustainable packaging, start-ups must navigate a web of compliance requirements that vary by region and application and range from food safety standards to environmental impact assessments. With access to networks of experts, specialist incubators play a crucial role in guiding start-ups through these regulatory hurdles, ensuring compliance is built into their processes from the start. By providing expertise on global and regional requirements, incubators help start-ups reduce the time and cost associated with regulatory approvals. For example, a start-up producing fermentation-derived proteins might draw on an incubator’s support to anticipate and meet different certification requirements for the EU, US and UK markets. This proactive approach ensures their innovation is not only scientifically sound but also aligned with legal and consumer expectations, translating into market readiness with the fewest delays possible. At The Cell Base, we're dedicated to spotlighting the game-changers of tomorrow. Our Start-up Spotlight  column gives innovative start-ups a platform to share their breakthroughs and latest milestones. Discover more inspiring profiles here . Facilitating strategic industry partnerships Partnerships offer advantages to start-ups as they seek to scale efficiently while driving broader advancements across the industry. Incubators act as hubs for fostering collaborations by connecting start-ups with established industry players looking to partner with the next big thing. They can also point start-ups in the direction of other essential partners, including ingredient suppliers, equipment manufacturers, investors and regulatory bodies. Through these partnerships, start-ups can share insights, co-develop innovative solutions and accelerate progress across the sector. For example, joint research initiatives enable start-ups to pool resources and expertise to tackle shared industry challenges, such as improving bioprocess efficiency or scaling bioreactors. This collaborative approach not only drives individual company growth but advances the entire field. Building a sustainable path for cell-based tech start-ups The journey from innovation to commercialisation is rarely straightforward for agrifood and biomaterials start-ups. Challenges in production scaling and process resilience are among the many that stand in the way of growth. Incubators provide a unique collaborative environment where start-ups can exchange knowledge, address shared challenges, and benefit from mentorship by industry leaders. Start-ups working on plant-based proteins, for example, can learn from their peers’ experiences in scaling bioreactors or optimising yeast strains, accelerating their progress while avoiding common pitfalls. This collective approach, combined with access to experienced advisors and cutting-edge facilities, fosters a supportive ecosystem where start-ups can thrive and drive sector-wide innovation. Looking ahead The future of biotech is bright, with start-ups leading the way in addressing critical challenges in food security and sustainability. As these sectors grow, so will the role of incubators in shaping a thriving ecosystem that benefits not only individual ventures but also society at large. With the right support, today’s agrifood and biomaterials biotech start-ups will become tomorrow’s industry leaders, driving meaningful change across the globe.

Solis Agrosciences, a provider of specialised agricultural research services, has announced the successful completion of a series A funding round led by Cultivation Capital. This investment aims to accelerate the company’s growth trajectory and broaden its offerings in genome editing, plant transformation and genomic sequencing. The funding comes at a pivotal time for Solis, which has established itself as a key player in the Agtech sector, collaborating with both emerging start-ups and established multinational agricultural companies. Kyle Welborn, general partner at Cultivation Capital, highlighted the company’s differentiated market position and rapid commercial expansion. “Solis is led by a seasoned management team and provides a differentiated offering in the agtech marketplace,” he stated, highlighting the firm’s impressive growth across a diverse customer base. Founded to address the demand for specialied agricultural research, Solis Agrosciences operates under a capital-efficient model that allows clients to access expert talent and infrastructure without significant investment. The company has made substantial strides since its inception, including the recent acquisition of Ferris Genomics, which has enabled it to enter the whole-genome sequencing space. Charlie Bolten, co-founder and CEO of Solis, expressed optimism about the partnership with Cultivation Capital, noting the firm’s extensive networks and experience in the industry. “We are pleased to welcome Cultivation Capital to our strong investor syndicate,” Bolten remarked, indicating the potential for accelerated innovation and growth. In addition to expanding its genomic services, Solis has strengthened its management team and secured a license for the Pairwise Fulcrum Platform, enhancing its capabilities in gene editing and plant transformation. The company operates from the 39 North AgTech Innovation District in St. Louis, which serves as a hub for agricultural innovation, housing over 30 employees dedicated to providing tailored research solutions. Solis Agrosciences has attracted a diverse range of investors, including Hermann Companies, Jim McKelvey’s Saloniki Investments, BioGenerator Ventures, and QRM Capital, among others. This broad investor base reflects confidence in Solis’s ability to deliver innovative solutions that meet the evolving needs of the agricultural sector. With the new capital infusion, Solis is poised to continue driving advancements in Agtech, particularly in the fields of genome editing and genomic sequencing. As the industry increasingly turns to precision agriculture and biotechnology to enhance crop yields and sustainability, Solis’s expanded capabilities are expected to play a crucial role in meeting these challenges.

Allbiotech Biotechnologies has successfully completed its first production run of the Genesys V1 bioreactor, a significant advancement in precision fermentation technology. This new bioreactor, designed for research and development, promises to deliver reliable data for experimentation and process optimisation at a fraction of the cost of traditional pharmaceutical bioreactors – approximately one-third of the average market price. The Genesys V1 is tailored for early-stage testing and scaling up processes, addressing a critical need for affordable and efficient tools in the food-tech sector. With a capacity of one litre, the bioreactor features a user-friendly control interface that supports remote operation, allowing researchers to concentrate on their experiments rather than navigating complex equipment. Key technical specifications of the Genesys V1 include: 1-litre glass vessel for precise fermentation processes Double-blade stainless steel Rushton agitator for effective mixing Five peristaltic pumps with adjustable flow rates (0.05 to 200 ml/min) for controlled liquid addition Integrated air oxygenation pump with a flow rate of up to 2 L/min, eliminating the need for external pumps Automated cycle control and data logging capabilities to facilitate real-time monitoring and experimentation The bioreactor’s design incorporates advanced features such as separate systems for agitation and oxygenation, enabling fine-tuning of environmental conditions. The inclusion of a touchscreen control unit enhances user experience, making it easier for researchers and developers to access critical data and manage experiments effectively. Pablo Goñi, founder of Allbiotech, emphasised the company’s commitment to lowering the economic barriers associated with bioreactor technology. “A cost-optimised design, coupled with our experience in manufacturing high-tech equipment, has allowed us to realise a new generation of bioreactors," he said. "We are thus eliminating the economic barrier to entry, democratising the use of bioreactors without the need for large investments.” The launch follows Allbiotech's successful investment round, which concluded in January 2025. Led by Daniel Palacio from Tutti Food Group, the funding attracted a diverse group of investors, including industry experts and entrepreneurs committed to advancing precision fermentation technologies. The capital will enable Allbiotech to scale production and commercialisation efforts, with plans for a second production run slated for March. Daniel Palacio remarked on the importance of supporting innovation in this sector, adding: “It is an exciting challenge to support an entrepreneur as unique as Pablo, who aims to promote research and development of new ingredients through precision fermentation, a technology that is increasingly utilised in sustainable food production”. As the demand for sustainable food solutions rises, the Genesys V1 bioreactor positions itself as a vital tool for start-ups, research institutions and established companies in the food tech landscape. By providing an affordable and efficient option for precision fermentation, Allbiotech is poised to play a significant role in the growth of cellular agriculture, contributing to the development of innovative food products that align with sustainability goals. Allbiotech’s approach mirrors successful models in other sectors, using digital media to reach potential customers directly, thereby bypassing traditional distribution channels. This strategy is expected to enhance accessibility for innovators and researchers looking to leverage precision fermentation in their projects.

Recent research published in npj Science of Food highlights the innovative use of aloe vera as a scaffold material for cultivated meat production, presenting significant advancements for food manufacturers focused on sustainable protein solutions. This study, conducted by a multidisciplinary team from The Hebrew University of Jerusalem, demonstrates how aloe vera's unique biophysical properties can enhance the cultivation of bovine lipid chunks, addressing critical challenges in the alternative protein sector. The study explores the potential of aloe vera parenchyma as a sustainable and cost-effective scaffold for cellular agriculture. Traditionally, cultured meat production relies on scaffolds that support cell growth and tissue formation. The researchers successfully repurposed agricultural byproducts, transforming aloe vera's porous structure into a medium that supports the adhesion, proliferation, and differentiation of bovine mesenchymal stem cells (bMSCs). Key findings include: Porous structure: Aloe vera scaffolds feature a honeycomb-like structure composed primarily of cellulose, which facilitates high liquid retention and nutrient delivery, essential for cell viability and growth. Lipid accumulation: By incorporating oleic acid into the culture medium, the scaffolds enable the formation of fat-like tissues, termed 'lipid chunks'. These lipid chunks are crucial for enhancing the sensory attributes – such as flavour and juiciness – of plant-based meat alternatives. Biocompatibility: The study confirmed the biocompatibility of aloe vera scaffolds with bMSCs, indicating that these scaffolds can effectively support tissue formation and integrate well with animal cells. Scalability and bioprocessing A significant aspect of this research is the successful integration of aloe vera scaffolds within a macrofluidic single-use bioreactor (MSUB). This novel bioreactor design addresses scalability concerns, which remain a critical factor for the commercial viability of cultured meat production. The MSUB allows for the cultivation of aloe vera scaffolds on a larger scale while maintaining structural integrity during agitation. Key features of the MSUB include: Agitation resistance: The aloe vera scaffolds demonstrated remarkable stability and integrity even under conditions of agitation, which is vital for nutrient circulation and waste removal in bioprocessing applications. Simplicity of production: The production process of the aloe vera scaffolds does not require complex polymerisation or reinforcement steps, such as those needed for 3D-printed scaffolds. This simplicity can lead to reduced manufacturing costs and streamlined production processes. Long-term cultivation: The scaffolds exhibited stability over extended periods (up to 68 days), showcasing their potential for sustained cell culture applications. Fig. 2: Proliferation of mammalian cells on Aloe vera scaffolds Several factors enhance the appeal of aloe vera scaffolds for manufacturers: Cost-effectiveness: Utilising agricultural byproducts like aloe vera parenchyma can significantly lower production costs by repurposing waste materials from other industries, such as cosmetics and beverages. Consumer acceptance: Aloe vera is already FDA-approved for food applications and widely accepted as a healthy ingredient in beverages and wellness products. This familiarity can facilitate market entry and consumer acceptance of cultured meat products that incorporate aloe vera-derived components. Nutritional benefits: The incorporation of lipid chunks derived from aloe vera scaffolds could enhance the nutritional profile of meat alternatives, addressing consumer demands for healthier, more flavourful options. As the alternative protein sector continues to evolve, the findings from this study provide valuable insights into innovative bioprocessing techniques that leverage natural materials. The use of aloe vera parenchyma as a scaffold for cultivated meat production represents a promising avenue for food manufacturers seeking to enhance product quality while adhering to sustainability principles.

Recovery in sports has evolved beyond basic rest, now focusing on reducing inflammation, oxidative stress and muscle damage. Astaxanthin, a powerful antioxidant from microalgae, is emerging as a key ingredient in this shift. Known for its ability to protect muscles from oxidative damage and support endurance, it’s proving beneficial not only for traditional athletes but also for those in gaming/esports. Behnaz Shakersain, scientific affairs manager at AstaReal, explains. The role of recovery in sports and sports nutrition has evolved significantly in recent years. While it was once seen primarily as rest between training sessions, recovery is now recognised as being vital for sustained athletic performance, long-term health and overall wellbeing. As a result, athletes and fitness enthusiasts are now taking a more holistic approach. Instead of merely seeking muscle gain through the use of traditional products such as protein shakes and powders, consumers today are increasingly focusing on recovery strategies that reduce inflammation, oxidative stress and muscle damage, and are looking for scientifically-backed ingredients that aid quick and effective recovery. This allows for more innovative solutions, such as antioxidants, to gain ground in the market.   Microalgae ingredient for reduced muscle fatigue Astaxanthin, a carotenoid red pigment with high antioxidant power, is increasingly recognised for its role in muscle recovery. Unlike many other antioxidants like β-carotene  and lycopene , astaxanthin has no pro-oxidant properties, and is known as “mitochondrial pure antioxidant” – where it helps protect against oxidative stress and muscle damage.  During exercise, free radicals are generated as a natural by-product of muscle contraction and elevated metabolism, which may contribute to oxidative stress caused by an imbalance between reactive oxygen species (ROS) and antioxidants. Oxidative stress can impair mitochondrial energy production. However, thanks to its unique molecular structure, astaxanthin can anchor transversely across the lipid bilayer of the cell and mitochondria membranes, providing effective all-round protection against oxidative damage. It neutralises free radicals and so helps preserve muscle integrity which, in turn, reduces muscle damage and fatigue. Research suggests that, in the long run, it may even help attenuate age-related muscle atrophy. Minimised muscle damage... Astaxanthin’s potential to support muscle recovery is backed by several studies. In a randomised, placebo-controlled double-blind study on young football players, the athletes took 4mg of astaxanthin derived from the microalgae Haematococcus pluvialis  or a placebo daily. After 90 days of supplementation, they undertook a two-hour bout of acute exercise. In  the placebo group, ROS levels increased, whereas the antioxidant potential decreased significantly after the study period. This was not the case in the astaxanthin group. Moreover, plasma markers of muscle damage (creatine kinase and aspartate aminotransferase) were significantly reduced in the players who took astaxanthin. Another randomised, placebo-controlled trial with young football players undertaking a similar supplementation regime also revealed similar benefits for muscle protection.  In this study, astaxanthin supplementation helped maintain the body’s pro-oxidant/antioxidant balance, reduce inflammation (lower serum C-reactive protein level) and alleviate the (transient) mucosal immunity impairment post-exercise (higher levels of salivary secretory IgA).  … and lower lactate levels  Another study with runners further demonstrated the potential of natural astaxanthin to reduce lactic acid build-up. This acid develops during anaerobic respiration, when the muscles are undersupplied with oxygen, leading to muscle fatigue and a burning sensation during intense exercise. During the study, the runners took 6mg of astaxanthin per day for four weeks. After that, serum lactate levels were analysed before and two minutes after a 1200-metre run. The results revealed that after running, the supplemented athletes had a significantly lower lactate level compared with the placebo group. By supporting aerobic respiration in the mitochondria, astaxanthin is able to reduce lactate formation and improve endurance.   While all of the mentioned studies focused on muscle protection and the conditions for quick recovery, astaxanthin is also proven to support actual physical activity by enhancing endurance and muscle performance. For example, a trial with cyclists revealed an improvement in time trial performance after astaxanthin supplementation.  For traditional sports and beyond   As mitochondria can produce high amounts of free radicals during exercise, natural astaxanthin can be a key player in sports and active nutrition formulas. Its high antioxidant and anti-inflammatory properties make it a versatile tool, delivering benefits in a variety of applications, including improved strength and endurance in elderly people prone to age-related loss of muscle mass (sarcopenia). Studies also show its potential to reduce eye strain and deliver advantages for cognitive function, both of which can be beneficial in the world of esports. During long gaming sessions, astaxanthin may help support mental alertness, sharp sight and extended physical activity.   Holistic strategy  Recovery is crucial for athletic performance and extends far beyond simple rest. During intense exercise, muscles are subjected to stress and tears and require proper recovery to heal and grow stronger. Today, athletes embrace more comprehensive recovery strategies, including proper nutrition, hydration and antioxidant support to reduce inflammation and oxidative stress, both of which can delay recovery and impair performance. Astaxanthin’s ability to target oxidative stress specifically within the mitochondria supports health and performanc e over the long term, for traditional forms of sports as well as new, screen-based activities.

Meatable – a Dutch biotechnology company aimed at producing cultivated meat, particularly pork – convened an exclusive summit focused on sustainable meat production at its headquarters in Leiden. The event attracted policymakers, investors and industry leaders, all committed to exploring innovative solutions for a more sustainable food system. The summit, themed "Standing on the Shoulders of Giants: Learning from the Great Inventors of Our Time," provided a platform for influential figures to discuss the role of technological advancements in scaling sustainable meat production. Notable speakers included Chris Skidmore, former UK Energy Minister and chair of the Net Zero Review; Danielle Nierenberg, president of the US think tank FoodTank; and chef Andrew Hunter, who shared culinary insights in the context of sustainable practices. Attendees participated in lab tours at Meatable's facilities, where they engaged with scientists and leadership, sampling the company's cultivated meat products. This hands-on experience served to reinforce the feasibility of alternative protein sources in the current food landscape. A central theme of the discussions was the importance of collaboration across sectors to drive systemic change within the meat industry. The summit facilitated networking opportunities that could lead to strategic partnerships aimed at accelerating the transition to sustainable protein sources. Jeff Tripician, CEO of Meatable, noted the necessity of action in achieving real progress, stating: “By bringing together industry pioneers, we are forging partnerships that will shape the future of food”. This sentiment reflects a growing recognition within the food manufacturing sector of the need for collective efforts to address sustainability challenges. The discussions at the summit are particularly relevant for food manufacturers looking to adapt to shifting consumer preferences towards sustainable products. As regulatory frameworks evolve and public awareness of environmental issues increases, the meat industry faces pressure to innovate. Cultivated meat technologies, like those developed by Meatable, present potential pathways for reducing the environmental impact associated with traditional meat production.