NEW TECH FOODS

Key takeaways Innovation: Serum-free, food-graded cell culture medium developed via probiotics recycling. Cost reduction: Potential to lower production costs by over 99.8%. Applications: Relevant for food production, biopharmaceuticals and regenerative medicine. Ethical considerations: Eliminates reliance on fetal bovine serum (FBS), addressing ethical and supply chain concerns. Simple Planet, a South Korean alternative protein lab, has announced the development of an innovative serum-free cell culture medium derived from probiotics recycling. This innovation aims to provide food manufacturers, biopharmaceutical companies and regenerative medicine sectors with a scalable and cost-effective alternative to conventional culture media. The newly developed medium is poised to reduce production costs by over 99.8%, significantly altering the landscape for cell-based food production and other applications. Traditional cell culture media often rely on fetal bovine serum (FBS), which presents ethical concerns and high costs associated with animal-derived components. By replacing FBS with metabolites derived from probiotics, Simple Planet’s medium not only mitigates these challenges but also aligns with the growing demand for ethical sourcing in food production. Dominic Jeong, co-founder and CEO of Simple Planet, highlighted the implications of this innovation: “The reliance on fetal bovine serum has long posed cost and ethical challenges for scaling cell-based technologies. Our fully edible, serum-free medium offers a practical and sustainable solution for large-scale applications across multiple industries.” The serum-free medium has undergone rigorous testing in collaboration with leading global research institutions and innovation centres. Results indicate enhanced myoblast cell proliferation while maintaining normal cell morphology, establishing the medium as a reliable alternative to traditional options. This performance is crucial for food manufacturers looking to develop cell-based products that meet both safety and quality standards. Simple Planet has also introduced cell-type-specific formulations, including a bovine myoblast-specific medium, designed to ensure high performance at a lower cost. Ongoing research is focused on refining these formulations to broaden their applications in biopharmaceutical research and food technology. As the demand for sustainable food alternatives continues to rise, Simple Planet's innovation addresses a critical gap in the market. The scalability of the serum-free medium is particularly relevant for food manufacturers exploring cell-based protein sources. By eliminating the need for expensive recombinant growth factors, the new medium enhances the feasibility of producing cell-cultured foods at scale. Jeong emphasised the company’s commitment to accessibility and cost-effectiveness in cell culture technology: “We create solutions that accelerate real-world adoption across industries by focusing on scalability, safety and regulatory alignment”. #SimplePlanet #SouthKorea #Asia #serum #cellcultivation #biotech

In this instalment of The Cell Base's ‘Start-up spotlight,' – which celebrates the lesser-known companies and their innovations – we speak to Lars Langhout, CEO of NoPalm Ingredients, a Dutch biotechnology company that is on a mission to produce palm oil without palm trees, through its unique fermentation process. Can you tell us the founding story of NoPalm Ingredients? What inspired you to tackle the palm oil challenge?      The idea for NoPalm Ingredients unfolded when I read a paper by Jeroen Hugenholtz, which explored the potential of turning microbial oils into mayonnaise. At the time, Jeroen was working as a researcher at Wageningen Research, determined to find sustainable alternatives for palm oil. His research sparked my interest in addressing supply chain challenges that have negatively impacted our environment. Based on a shared vision, I reached out to Jeroen. After just two meetings, we both recognised their responsibility to bring this groundbreaking innovation to the market, aiming to transform the oil and fat industry into a more sustainable one.       What is the core mission of NoPalm Ingredient, and how does it align with your personal and professional values?       We are on a mission to become the global leader of a green parallel oil and fat industry by setting and achieving sustainability goals that not only drive our business forward but also inspire the wider industry and communities. Taking ownership and acknowledging challenges is something we value in this process, viewing every experience as a learning opportunity.    By turning agri-food side streams into circular yeast oils, we can make a worldwide environmental impact, aiming for a waste-free world, decarbonising the entire value chain and preserving biodiversity hotspots from future deforestation. We believe that changing one ingredient can change the world.       Myself and Jeroen's commitment extend beyond business success. Lars is dedicated to creating a better world for future generations and Jeroen takes this opportunity to turn his research into a concrete solution that benefits the world, ensuring that NoPalm Ingredients makes a meaningful environmental impact.    Could you explain the unique fermentation process and patented technology you use to produce your sustainable yeast oils?       We use a simple biomass fermentation process like a brewery, starting by converting industrial by-products like potato peels and rejected vegetables into a fermentable substrate. Then we add our own proprietary yeast that consumes sugars, organic acids and alcohols in the substrate. After a quick fermentation period, the yeast grows and accumulates oil within their cell bodies. Finally, we extract pure oils and fats from the yeast cells, leaving behind the defatted biomass. These final products can be tailored to different functionalities based on production settings, making them suitable for various applications in food, cosmetics and pet food products.       How do your yeast oils compare environmentally to traditional palm oil, particularly in terms of CO2 emissions and land use reduction?      Palm oil is used in about 60% of fast-moving consumer goods. Keeping up with the rising demand for oil would require clearing rainforests approximately 1.5 times the size of Ireland. New regulations will also force European companies to source sustainably certified palm oil, excluding 83% of current supplies and thereby driving up prices for every family.    We feel responsible for developing key innovations that stimulate a more sustainable way of producing oils and fats. Together with the Bühler group, we performed a life cycle assessment of our process and technology to ensure the highest sustainability standards.       By using side streams that were used in other production processes and therefore hold little value, we bring back almost the entire of the feedstock back into the value chain, allowing us to minimise our footprint. Another huge plus about using side streams is that we need almost no land to produce our ingredients, only a small place to build our factories on. This way we deliver 90% lower carbon emissions and use 99% less land than traditional palm oil.  Also, by reintegrating the remaining biomass into the value chain, ensuring a zero-waste process and maximising resource efficiency.      With palm oil found in 60% of supermarket products, what strategies are you employing to capture a significant share of this market?       Our strategy to capture market share focuses on offering a sustainable, reliable, and stable alternative to palm oil. Unlike palm oil, our oils are produced locally and circularly, ensuring consistent and reliable supply and pricing. Our product is a perfect drop-in replacement, requiring no reformulation, while delivering 90% less CO2 emissions and 99% less land use, addressing the 41% of consumers with a negative perception of palm oil.       We focus on food, cosmetics and personal care – sectors heavily impacted by regulations like the EUDR   – offering companies an easy path to compliance. Through partnerships with industry leaders like Lamb-Weston EMEA and Zeelandia, we’re scaling quickly to meet growing demand for sustainable solutions.      How do you plan to use the recent €5 million seed funding to accelerate the scale-up and commercialisation of NoPalm Ingredients?     We leverage it to accelerate scaling up our technology by partnering up with third party manufacturers, enabling us to provide our partners with industrial-scale samples for testing on their own production lines. This approach helps demonstrate product-market fit to unlock the financing and construction of our demo factory, capable of producing thousands of tons of oil.       How did your partnerships with industry giants like Colgate-Palmolive and Unilever come about, and what role have they played in your development?   Our partnerships with Colgate-Palmolive and Unilever came through the 100+ Accelerator programme, which provided a platform to showcase our ingredient performance in real-world products and applications, such as soaps and bouillon powder. These collaborations have been instrumental in demonstrating the effectiveness of our solutions in real-life settings, giving us tangible milestones and proving the commercial viability of our products. Their support has been key in building credibility, reliability and trust, accelerating our path to product-market fit and helping us establish a strong foundation in the industry.   What have been the biggest challenges in developing and scaling NoPalm Ingredients, and how have you managed to overcome them?      Our biggest challenge has been scaling up our production to meet the growing demand for our oil. Scaling takes significant time, resources, and effort, but we are actively addressing this by taking a crucial step: scaling up our process and technology at an industrial level with a third-party manufacturing partner. This will allow us to demonstrate our solution on a larger scale and meet customer needs more effectively. While we’re excited by the strong customer traction, we haven’t always been able to supply the desired volumes yet.   We have ambitious goals to transform the oil and fat industry and create a meaningful environmental impact, and we recognise that achieving this takes time and persistence. Despite the challenges, our team remains dedicated and optimistic about our future, embracing each step forward as an opportunity for growth.      What advice would you offer to other start-ups aiming to enter the sustainable ingredients or biotechnology sectors?       Our advice is to prioritise being business-oriented over mission-driven alone. We've seen many mission-focused startups struggle because they concentrate on niche solutions or fail to address a real market need. Innovation is important, but your product must solve a clear problem and be commercially viable. Often, the answer isn’t to prohibit a product but to step back and create a superior alternative that naturally compels a switch. This mindset has been central to our journey at NoPalm Ingredients – developing a sustainable alternative to palm oil that not only addresses environmental challenges but also solves supply and price issues for businesses.     To succeed, focus on solving tangible, real-world problems with scalable solutions. It’s vital to navigate the complexities of scaling production, securing partnerships, and meeting regulatory requirements. Your product must deliver on both sustainability and performance to ensure companies will adopt it. Additionally, stay committed to your mission, but be flexible in how you achieve it. Real impact requires both a clear vision and the adaptability to meet market demands and challenges.     What are your short-term and long-term goals for NoPalm Ingredients, and where do you see the company in the next five years?      In the short term, our primary goal is to go to market with commercially relevant quantities by 2026, producing more than a thousand tons of our sustainable oil alternative. This will allow us to meet growing customer demand and establish a strong presence in the industry.   In the long term, we aim to lead the development of a parallel green oil and fat industry. Our ambition is to have food industry sidestreams all across the globe processed into oils and fats, contributing to a more circular economy with a smaller environmental footprint. We see NoPalm Ingredients as a transformative force, driving real impact both environmentally and across the entire industry.   How has being part of the Foodvalley ecosystem and the broader Dutch and European start-up community influenced your journey and growth?       Being part of the Foodvalley ecosystem and the broader Dutch and European start-up community has been transformative for our journey. This dynamic network has connected us with incredible partners – suppliers, customers, investors, government entities and mentors – who have not only supported our development but have truly championed our vision. Their expertise, collaboration and commitment have been instrumental in accelerating our progress and bringing our solutions to life. These partnerships have also allowed us to take part in impactful initiatives that drive the transition of the entire food system, reinforcing the idea that we are stronger when we work together.     Accelerators like MassChallenge, 100+ Accelerator, HelloTomorrow and Techleap have also been game-changing. These programmes have provided us with access to exceptional external expertise, helping us make leaps we couldn’t have achieved on our own. Their mentorship, combined with the tools and connections they offer, has been invaluable in pushing our innovation forward and expanding our reach.  #startupspotlight #startup #fermentation #palmoil #biotech #NoPalmIngredients

IFE 2025, part of Food, Drink & Hospitality Week, is set to return to Excel London on 17-19 March, bringing together industry leaders, innovators and decision-makers for a packed and diverse programme of thought-provoking content. Central to the event is the Future Food stage, where an array of panel discussions will delve into the pressing issues and transformative trends shaping the future of the sector. Among the highlights of the seminar programme is a timely discussion on ultra-processed foods (UPFs). The session, titled ‘Ultra-processed foods: Do we need a tighter definition?,' will explore the evolving debate around UPFs and the implications for product development and consumer understanding. Moderated by Siân Yates of FoodBev Media, the panel features experts from across the industry, including Jessica Stansfield of Huel, Kerri Fidler of Greencore, Peter Noy from the Food Systems Institute at the University of Nottingham and Sarah Bull of Bakkavor. Another key session, ‘State of the vegan-nation,' will address the rapid growth of the vegan and plant-based market, examining how brands, retailers and consumers are adapting to this shift. Freya O'Mara of Ocado will moderate the discussion, with contributions from Indy Kaur of Plant Futures, Karen Spinner of the Vegan Society and Toni Vernelli of Veganuary. Commenting on her participation, Spinner said: “IFE is a fantastic opportunity for brands, buyers and retailers to discover the latest innovation and trends in the vegan and plant-based sector. As the market continues to evolve and reach new consumers, I'm delighted to have the opportunity to take part in what promises to be a lively and informative panel discussion." “As the world's leading vegan certification standard, the Vegan Trademark has unique insight into how the market is developing – and how brands need to position their products to resonate with an ever-growing audience.” Innovation will also take centre stage with the session ‘Revolutionising Retail: How accelerators and incubators are shaping the future’. Moderated by Theadora Alexander of YF, the panel will feature Andrew Allen from Bidfood and Melanie Harris from Iceland, exploring how these programmes are enabling emerging brands to scale, innovate and thrive in an increasingly competitive market. Harris commented: “Excited to join this event and discuss how Brands On Ice is at the forefront of bringing innovation to Iceland shoppers, and the success and future opportunities within this accelerator.” As the importance of digital channels continues to grow, the discussion ‘Online shopping as a trend predictor in the food and drink industry’ promises to offer valuable insights into how online shopping data can forecast trends and drive product innovation. Moderated by Debbie Davies of Contigo Management Limited, with panellists Louise Armour of Rosetta Brands and Stephen Minall of FDReviews, the session will challenge conventional thinking and provide actionable takeaways. Davies shared her excitement: "With our great panellists, this session should provide food for thought and a great debate. As always with IFE panels, we aim to challenge current thinking and spark meaningful discussions.” These panel discussions represent just a small selection of the rich and varied content programme planned for the Future Food stage at IFE 2025. Across three days, the stage will host a series of talks, panels and presentations from industry thought leaders, providing attendees with unparalleled insights into emerging trends, sustainable solutions and the future of food and drink innovation. New Products Tasting Theatre The New Products Tasting Theatre at IFE is the ultimate destination for discovering something new. It’s a chance to meet the passionate people behind our start-up market brands, hear their stories, explore their product ranges and learn about their future plans while tasting their fantastic creations. Visitors will have the opportunity to explore and learn with a New Product Showcase from the Isle of Man, a Charcuterie Masterclass with FICT - Les Entreprises Françaises de Charcuterie Traiteur and a tasting with the Free From Food Awards, introducing award-winning producers and industry-leading allergy-friendly products. As part of Food, Drink & Hospitality Week, IFE 2025 will run alongside IFE Manufacturing, The Pub Show, HRC and International Salon Culinaire, creating a comprehensive showcase of the best the industry has to offer. Register now here for your complimentary trade ticket and join the conversation shaping the future of food and drink.

The Cultivated B has announced a significant advancement in cell culture technology with the discovery of a new class of FGFR1 agonists that mimic the effects of basic fibroblast growth factor (bFGF) on cell proliferation. This breakthrough is set to provide a stable, low-cost alternative for cell-culture media, which could have wide-ranging implications for the cultivated meat, biopharmaceutical and regenerative medicine sectors. The cultivation of cells for various applications often faces challenges such as high production costs, rapid degradation of growth factors, batch variability and complex storage requirements. Traditional bFGF, while effective, is known for its instability and high costs associated with its use in cell culture. The newly identified guanylhydrazone-based small molecules offer a solution by remaining active for over 13 days, significantly enhancing stability and consistency in cell culture environments. This feature is particularly beneficial for both research and industrial applications, where reliable and scalable cell growth is essential. By reducing the need for frequent media supplementation, the small molecules developed by The Cultivated B promise to lower operational costs and improve user convenience. The chemically synthesised nature of these molecules ensures batch-to-batch reliability, addressing a critical bottleneck in the biomanufacturing process. This innovation not only enhances process efficiency but also supports the acceleration of commercial adoption of cell-based products. As industries increasingly look to optimize their bioprocessing systems, the potential for improved scalability and cost-effectiveness could drive significant advancements in the production of cultivated meat and cell therapies. The Cultivated B's latest discovery positions the company as a leader in biomanufacturing innovation. With a focus on scalable and sustainable solutions, the company is well-equipped to meet the growing demands of the biotechnology sector. The announcement also opens avenues for collaboration, research partnerships and commercial licensing, fostering a collaborative ecosystem for advancing bioprocessing technologies. Dr Hamid Noori, CEO and founder of The Cultivated B, said: “We are unlocking new possibilities for entire industries. This breakthrough has the potential to revolutionise the scalability, consistency and cost-effectiveness of cell-based product manufacturing, including applications in cultivated meat and cell therapy.” The findings have been made available to the scientific community via a preprint on bioRxiv, reflecting The Cultivated B's commitment to transparency and collaboration in research. The preprint and accompanying patent application are currently undergoing formal review, paving the way for further advancements in the field. #TheCultivatedB #growthfactors #cultivatedmeat #technology #research

Umami Bioworks has announced a strategic partnership with Purina as part of the Unleashed by Purina 2025 cohort, aiming to reshape pet nutrition through the development of cultivated seafood protein. This collaboration signifies a pivotal step toward addressing the pressing sustainability challenges faced by the pet food industry. This partnership, announced by Umami Bioworks on LinkedIn today (18 February 2025) is poised to accelerate the development and commercialization of Umami's cultivated seafood protein. By joining the Unleashed by Purina 2025 cohort, Umami Bioworks gains access to Purina's extensive expertise in pet nutrition and product development, facilitating the integration of sustainable protein solutions into mainstream pet food offerings. This collaboration aims to drive innovation that not only enhances the nutritional profile of pet food but also supports environmental sustainability. The focus will be on creating scalable production methods for cultivated seafood protein, ensuring that these alternatives can meet the growing demands of pet owners without compromising ecological integrity. The news follows closely behind cultivated meat firm Meatly's announcement, which has launched the world’s first cultivated meat dog treat , 'Chick Bites,' in UK retail. The pet food industry is a significant consumer of marine resources, using approximately 2.5 million metric tons of fish annually. This demand has contributed to overfishing and ecological disruption, raising concerns among manufacturers and consumers alike. With global pet food sales surpassing $100 billion, the urgency for sustainable protein alternatives has never been greater. Umami Bioworks’ cultivated seafood protein platform is positioned to provide a scalable alternative to conventional protein sources. By leveraging biotechnology, the company aims to produce seafood protein that meets the nutritional needs of pets while minimising ecological footprints. The partnership with Purina not only enhances UMAMI Bioworks’ R&D capabilities but also positions the company as a leader in the emerging field of cultivated proteins for pets. Umami Bioworks also recently unveiled its cultivated caviar innovation, a sustainable alternative to traditional sturgeon caviar , aimed at addressing increasing consumer demand for luxury food items that prioritise ethical and environmental considerations. #UmamiBioworks #cultivatedseafood #petfood

A recent analysis conducted by Systemiq and supported by the Good Food Institute (GFI Europe) highlights the substantial economic potential of alternative proteins in Germany, projecting an increase of up to €65 billion in economic output and the creation of 250,000 new jobs by 2045. The report underscores the importance of political support and strategic investments to unlock this potential. The report, titled 'A taste of tomorrow: How protein diversification can strengthen Germany’s economy,' is the first of its kind to assess the implications of plant-based, fermentation-derived, and cultivated foods on Germany’s economy. It outlines various scenarios based on levels of policy support, revealing that the future of the alternative protein sector hinges on regulatory frameworks and investment strategies. Under a conservative scenario – characterised by minimal political backing – the domestic market for alternative proteins could reach €5 billion by 2030 and €8 billion by 2045. Even in this limited context, the sector could generate approximately 45,000 jobs by 2030 and 115,000 by 2045. However, such a trajectory would likely diminish Germany's current leadership in the global market. In contrast, a high-ambition scenario, bolstered by significant regulatory and investment support, could see the domestic market grow to €10 billion by 2030 and €23 billion by 2045. This ambitious outlook suggests that alternative proteins could account for around 10% of Germany's food and beverage industry revenues, creating up to 95,000 jobs by 2030 and a total of 250,000 jobs by 2045. Germany’s unique position as a leader in mechanical engineering and manufacturing offers a strategic advantage in the alternative protein sector. The country could not only meet domestic demands for sustainable food but also become an industrial hub for producing machinery essential for the global alternative protein market. The report estimates that export opportunities could reach €15 billion by 2030 and €35 billion by 2045 under the high-ambition scenario. The shift towards alternative proteins is not solely an economic opportunity; it also aligns with broader environmental goals. The analysis indicates that by 2045, greenhouse gas emissions could be reduced by 4.8 to 8.1 million tons of CO₂ equivalent, equivalent to the emissions produced by 1 to 1.8 million cars. Additionally, land use could decrease by up to 2 million hectares, and freshwater consumption could be lowered by 76 to 129 million cubic metres, benefiting over 420,000 German households. Policy recommendations for growth To harness these opportunities, the study identifies several critical policy interventions: Regulatory support: Streamlining approval process for novel foods to facilitate market entry. Increased R&D investment: Raising public research and development funding from €13 million to €140 million annually, including establishing an innovation hub. Private investment catalysts: Deploying €120 million per year to encourage private investments in alternative protein infrastructure. Inclusion in public catering: Ensuring alternative proteins are integrated into community catering systems, such as schools and daycare centres. Strengthening supply chains: Providing incentives for farmers to engage in diversified protein production. Sophie Hermann, a partner at Systemiq, said: “Protein diversification presents a compelling solution, offering sustainable food options, boosting Germany’s economic competitiveness through innovation-driven export, and creating future-proof jobs. The alternative protein market is still in its early stages, with some uncertainty remaining." "Over the next five years, developments in regulation, public and private investments, and technology will play a critical role in shaping the market’s trajectory and reducing this uncertainty. With concerted efforts from all stakeholders and the right policy support, Germany can position itself as a leader in protein diversification, driving strong innovation to secure future-proof jobs, economic growth, sustainability and food security.” Meanwhile, Ivo Rzegotta, senior public affairs manager at GFI Europe, added: “German policymakers have a unique opportunity to make the nation a front-runner in protein diversification. The next federal government should incorporate the proposed policy interventions in its government agenda, particularly earmarking public investments for research and infrastructure and providing sufficient regulatory support." He concluded: "These measures can incentivise both investor and corporate action, positioning Germany as a global forerunner in critical protein diversification. Failing to act decisively would not only forfeit these opportunities but also risk leaving Germany behind in an urgent transition with huge benefits for our economy and society.” #GFIEurope #Germany #alternativeproteins #economy

In response to the growing demand for bioproducts, Synonym has introduced Match powered by Capacitor, a new platform designed to simplify the process of connecting bioproduct manufacturers with contract manufacturing organisations (CMOs). This initiative addresses the complexities often faced by companies in the cultivated food sector as they seek to scale their production capabilities. Since the launch of Capacitor.bio in 2022, Synonym has recognised the difficulties both bioproduct companies and CMOs encounter in finding suitable partnerships. While the initial directory provided valuable insights into available manufacturing resources, users often found the subsequent steps to be arduous and time-consuming. “Identifying a potential CMO is just the beginning,” stated a Synonym representative. “Companies frequently encounter hurdles that can derail negotiations, including slow communication, protracted NDA processes and miscommunications during tech transfers.” The inefficiencies inherent in sequential negotiations can lead to prolonged searches that drain financial and human resources. Match aims to mitigate these issues by leveraging Synonym’s extensive knowledge of biological process commercialisation alongside a robust database of CMOs. Match uses Capacitor’s comprehensive database, which features over 280 facilities across more than 40 countries. This database includes critical information on tank capacities, manufacturing grades, certifications and specific product expertise. By continuously updating this dataset, Synonym ensures that clients have access to the most relevant and timely information. The process begins with manufacturers filling out a single template to provide an overview of their production needs. From there, Match assesses the best-fit manufacturing options from its extensive network of vetted CMOs, which includes both traditional and non-traditional sites. After narrowing down potential partners, Synonym facilitates the request for quotations, managing communications and protecting confidential information through mutual non-disclosure agreements. The entire process from initial inquiry to receiving standardised quotes typically takes six to eight weeks, significantly reducing the time and effort involved in securing a manufacturing agreement. #SynonymBio #biomanufacturing #biotech

Steakholder Foods has announced the receipt of a $250,000 installment from the Singapore-Israel Industrial R&D Foundation (SIIRD). This marks the third disbursement of a total grant of $1 million aimed at advancing the company's development of 3D-printed plant-based fish and eel products. To date, Steakholder Foods has secured a total of $740,000 from the SIIRD grant, which has been instrumental in funding its innovative projects. The initial payment was awarded in March 2024, following the successful production of hybrid fish using the company's proprietary Printer HD144 and Drop Location in Space (DLS) technologies. A second installment was received in November 2024, linked to the creation of plant-based 3D-printed fish and eel. The latest payment is associated with significant advancements in developing the texture and flavor of 3D-printed eel. The company is currently focused on refining premix blends, model planning, and material development to enhance the final product. These efforts reflect Steakholder Foods' commitment to innovation in food technology and the production of sustainable seafood alternatives. The advancements made by Steakholder Foods are noteworthy for the cultivated food manufacturing industry, particularly as consumer demand for plant-based and sustainable seafood options continues to rise. The integration of 3D printing technology in food production could revolutionise how alternative proteins are manufactured, offering manufacturers the ability to replicate the sensory attributes of traditional seafood. Arik Kaufman, CEO of Steakholder Foods, expressed optimism about the ongoing collaboration with Umami Bioworks and the potential for further enhancements in 3D printing capabilities. “This third non-dilutive grant installment reflects our significant progress and commitment to advancing food technology,” Kaufman stated. "We are excited to continue enhancing our 3D printing capabilities and premix formulations to create additional high-quality, sustainable seafood alternatives.” Steakholder Foods, founded in 2019, specialises in developing 3D printing production machines and proprietary premix blends designed to meet consumer expectations for taste, texture, and appearance. The company is also exploring the integration of cultivated cells, indicating a strategic direction towards more complex food technologies. As the alternative protein landscape evolves, Steakholder Foods' ongoing research and development efforts could position it as a leader in the sector, particularly in the realm of seafood alternatives. #Steakholder #culitvatedseafood #SIIRD #3Dprinting

A recent analysis reveals that the UK government has allocated £75 million towards the development of alternative proteins, more than half of the £125 million recommended by Henry Dimbleby in his 2021 National Food Strategy (NFS). This investment aims to bolster research and innovation in plant-based foods, cultivated meat, and fermentation technologies. The Good Food Institute Europe (GFI Europe), a nonprofit think tank, conducted this assessment to evaluate the progress made since the NFS emphasised the necessity of establishing a robust alternative protein ecosystem. According to GFI Europe, this funding marks a significant step in addressing food security concerns while promoting green growth within the food manufacturing sector. The analysis notes that approximately 60% of the total investment has been directed toward innovators in the alternative protein space, positioning the UK as Europe’s second-largest public research funder in this domain. GFI Europe highlights the establishment of four new research centres in the UK , which are expected to foster collaboration between scientists and entrepreneurs, although it cautions that it is premature to label these centres as a cohesive 'cluster' as envisioned in the NFS. Despite these advancements, GFI Europe points out that progress in regulatory modernisation for cultivated meat and precision fermentation has been slow. The Food Standards Agency (FSA) has initiated a regulatory sandbox to facilitate collaboration with businesses , yet detailed guidance for alternative protein start-ups, initially proposed in 2022, has yet to be published. Additionally, the implementation of mandatory reporting of protein sales by large food companies has not occurred, a measure suggested in the NFS to enhance transparency and encourage diversification in protein sources. Currently, only 16% of the 36 large food companies surveyed by the Food Foundation voluntarily report on their protein sales. Linus Pardoe, senior UK policy manager at GFI Europe, noted the importance of leveraging the new food strategy to further develop the UK’s alternative protein sector. “While substantial progress has been made, the task is only halfway complete,” he commented. “Ministers have an opportunity to set the stage for the UK’s leadership in protein diversification by 2030, unlocking potential for innovation-driven economic growth and healthier dietary choices.” As the UK continues to invest in alternative proteins, the focus will be on creating scalable facilities and developing domestic supply chains to support food producers and entrepreneurs in the burgeoning sector. GFI Europe advocates for policymakers to prioritise these initiatives to ensure the UK remains competitive in the global alternative protein market. #investment #alternativepotein #altprotein #UK #UKgovernment #GFIEurope

By prioritising quality, engaging consumers and leveraging lessons from plant-based foods, the cultivated meat industry has a unique opportunity to revolutionise the food system, addressing global health and sustainability challenges while building trust for long-term success. Suzi Gerber, executive director of the Association of Meat, Poultry and Seafood Innovation (AMPS), explores how the industry can navigate the road to consumer acceptance. The cultivated meat industry is advancing rapidly, but it must also cultivate consumer acceptance as this nascent sector and its products continue to evolve. Cultivated meat has enormous potential to transform how we eat, think about food, and improve human and planetary health. However, achieving ambitious goals requires patience, strategy and, above all, including consumers at every stage. By engaging consumers thoughtfully and learning from older alternative protein categories like plant-based foods, the cultivated meat industry can lay a foundation for stable, long-term acceptance. Lesson #1 Consumers judge novel foods quickly – Make that first bite count Food impressions tend to stick. For novel foods, initial exposures often come to represent entire categories. Consumers have deeply ingrained habits, making it challenging to adopt new foods. Cultivated meat, however, is not one thing; it is a range of methods, food types, structures, nutritional profiles and impacts, improving rapidly and frequently, much like plant-based foods. However, differences between products and their progression over time aren’t always obvious to consumers. Often, one experience represents the whole category. Unlike common consumer goods like cell phones, which consumers expect to improve over time, foods aren’t typically understood to be as iterative. The second wave of plant-based products experienced a surge in popularity, reminiscent of the 'Peak of Inflated Expectations' (Gartner Hype Cycle, bottom image ). Like that model, this was followed by strikingly waning enthusiasm. Misalignment between development timelines (Innovation R&D S-Curve, top image ) and the progression of consumer expectations has been observed to result in bottoming out. Rushing to market may thus not yield the most successful or enduring products, particularly for disruptive innovations that require generating consumer interest from scratch. The cultivated meat industry should prioritise functional quality over speed. Companies and investors who focus on delivering products that meet genuine consumer demands will likely achieve greater success. Bringing consumers in and keeping them apprised of product iteration could build better relationships and foster trust. Companies would be well-advised to resist the urge to rush products to market, and financial stakeholders should understand the greater risks of being too quick to launch. One potential solution could be to support research into whether tech-inspired strategies, such as 'versioning,' are viable for cultivated meat products. Versioning signals to consumers that the product will evolve. Imagine releases like 'Cultivated Salmon Sashimi 1.0' or 'Cell-Cultivated Chicken Strips – Generation 3'. This approach not only helps prime consumer expectations but also allows companies to debut products after significant advancements that would ideally include engagement with consumers with at-home adoption studies. Versioning also allows every release to be a point of excitement, and an opportunity to reset impressions, encouraging consumers to come along for the journey. Lesson #2 Consumer involvement builds loyalty and acceptance Success depends on including consumers in insights research and activating them as influencers throughout the development process. This could include beta launches or early access programmes targeting both powerful social and political brokers as well as communities. The industry should seek to understand how these foods fit or could fit into daily life for consumers. Going beyond isolated sensory evaluation can foster genuine relationship building, instilling not only personal investment in the product’s evolution but also reassurance that needs and desires are met. Ideally, creating a community of supporters precedes market launch, and remains ongoing. Industry-wide efforts can promote cultivated meat through public tastings that link the technology to broader issues like food security, sustainability and ethics. Achieving this requires support from independent advocates and pre-competitive collaboration, which will need significant support from investors and foundations. Lesson #3 A blessing in disguise – Slow regulatory approvals as opportunities Approval of new cultivated meat products has been slow. While the US may be falling behind other countries, the FDA indicated that new guidelines for industry have been drafted and will be published in 2025. For many companies, this slow approval timeline was seen as a crisis, and indeed some tragically ran out of time waiting. However, there could be a silver lining – for companies that remain, this time has been used to refine and optimise their technology. Subsequently, several breakthroughs in texture, scalability and cost have been made – all factors that will significantly enhance consumer acceptance and societal benefit. This extra time for refinement offers a golden opportunity to ensure that the first products to reach consumers are top-tier. Conversations with financial stakeholders should emphasise the importance of long-term planning and the unique nature of consumer food acceptance. By treating the slow and thorough FDA process as a strategic opportunity rather than a setback, companies can develop products that build strong, positive associations from the start and emphasise that the careful FDA process should serve to increase consumer confidence. Lesson #4 Nutrition needs industry-academic collaboration While cultivated meat could potentially optimise the nutritional composition of meat, success will depend on consumer confidence in even factual claims. Nutrition extends beyond label details; it requires rigorous, peer-reviewed research and publicly published data to demonstrate outcomes. While not required for food businesses, cultivated meat has an opportunity to become a role model for a new and improved food system by demonstrating the greater downstream health and environmental outcomes that result from the iterative industry-level commitment to societal benefit. However, this requires public funding and research conducted by trusted academic institutions. By doing so, companies can prove the importance of these foods and position these novel foods as vanguards of better health, social responsibility and sustainability in the food system – the future that most people want for the food system. Charting a path forward The cultivated meat industry has an unprecedented opportunity to reshape the future of food. By learning from past challenges, improving transparency and prioritising consumer engagement, the industry can build products that resonate. A steady approach – focused on loyalty, research and trust – can introduce novel foods that win public support. With this foundation, cultivated meat can meet today’s urgent needs while preparing to tackle tomorrow’s challenges. #opinion #cultivatedmeat #AMPS #consumeracceptance

Earth First Food Ventures Ltd (EFFV) has announced the opening of PFerrinX26, a facility in the US dedicated to the precision fermentation of lactoferrin. This launch aims to fill a significant gap in the current lactoferrin supply chain, which is critical for various applications in food and health products. Lactoferrin, a minor protein found in milk, is recognised for its antibacterial, antiviral, antifungal, anti-inflammatory and anti-carcinogenic properties. It is also associated with improved immune function, cognitive health, gut health and bone density. However, global lactoferrin production is limited, with only about 850 metric tons produced annually across around 45 facilities worldwide. The extraction process is highly resource-intensive, requiring thousands of gallons of milk to produce just one gallon of lactoferrin, leading to prices that can range from $600 to $1,500 per kilogram. PFerrinX26 aims to use precision fermentation technology as a sustainable alternative to traditional lactoferrin production methods. This approach comes at a time when the dairy industry faces a projected $75 billion shortfall in production over the next decade. By employing precision fermentation, EFFV intends to provide a scalable solution to meet the rising demand for high-quality dairy proteins. Ricardo Radwanski, CFO and co-founder of EFFV, said: “We’re thrilled to be launching the first precision fermentation facility producing Lactoferrin ‘without the cow’. Our first facility will be located in the mid-west where we have an abundance of dextrose – a large input and crucial feedstock for the production of Lacroferrin.” While the precision fermentation sector presents opportunities, it also faces challenges such as high production costs, limited manufacturing capacity and the need for significant investment in specialised facilities. Additionally, navigating varying global regulatory frameworks adds complexity to the commercialisation of these products. By focusing its efforts in the US, where regulatory conditions are more favourable for innovation, EFFV aims to address these challenges. The company plans to build and operate its own facilities, which will enhance its control over production quality and cost efficiency, contrasting with competitors that often rely on co-manufacturing agreements. As PFerrinX26 prepares to commence operations, it seeks to position itself as a significant player in the precision fermentation dairy sector. The introduction of this facility not only aims to alleviate the current lactoferrin supply constraints but also reflects a broader trend towards sustainable food production methods. EFFV's collaboration with technology providers and existing lactoferrin producers will be crucial in maximising the potential of precision fermentation within the dairy industry. #EFFV #EarthFirstFoodVentures #lactoferrin #precisionfermentation #facilties #US

Magic Valley has been awarded a $100,000 grant from the Australian Federal Government's $400 million Industry Growth Program (IGP). This funding is intended to expedite the company’s efforts to scale its sustainable cultivated meat technology, positioning Australia to capitalise on the anticipated growth of the industry, which is projected to reach AUD $945 billion by 2040. The grant reflects a strategic initiative by the Australian government to bolster local businesses transitioning from start-up phases to established enterprises. The Hon Ed Husic, Minister for Industry and Science, commented: "We’re backing these businesses to make the jump from start-up to fully-fledged enterprise, creating new jobs and new industries in the process". Magic Valley has already made notable strides in cultivated meat production, achieving significant milestones such as the development of animal component-free lamb using induced pluripotent stem cells in 2022, and the launch of cultivated pork mince in 2023. With this new funding, the company aims to enhance its production capabilities, optimise bioprocessing techniques and reduce costs – essential steps necessary for achieving mass-market adoption of cultivated meat products. The grant is seen as a crucial endorsement of Magic Valley's role in the evolving landscape of food production, particularly as global challenges such as climate change and population growth heighten the demand for sustainable protein sources. This funding aligns with the Australian Government's National Reconstruction Fund priorities, which emphasise agricultural value-adding and the development of low-emissions technologies. By investing in cultivated meat, the government aims to position Australia as a leader in this burgeoning sector, rather than merely a participant. Magic Valley CEO Paul Bevan added: “This funding turbocharges our ability to scale. We’re not just making meat – we’re creating the future of food. And this support from the Australian Government signals that they believe in that future too.” This news underscores the broader implications of the grant, which not only supports Magic Valley’s growth but also reinforces the notion that Australian start-ups are at the forefront of innovation in food production. #MagicValley #Australia #cultivatedmeat #pork #mince #lamb #funding