NEW TECH FOODS

Trump’s 'Made in America' agenda could accelerate the growth of cultivated seafood by prioritising domestic production, reducing imports and creating biotech jobs. This alignment positions the industry as a key player in strengthening US food security and economic resilience. Doug Grant, co-founder and CEO of Atlantic Fish Co, explores the impact of Trump’s economic priorities on the cultivated seafood sector. As the United States prepares for a new chapter under the Trump administration, the political winds signal a renewed focus on 'Made in America' policies – tariffs, domestic manufacturing and reducing reliance on imports. For companies in cellular agriculture, this moment presents a unique opportunity to align biotechnology innovation with national priorities. At Atlantic Fish Co, an American cultivated seafood company based in North Carolina, we see this as a pivotal time to advance our mission of making the world’s most sustainable seafood, while contributing to the economic and food security goals of the US. A nation secure in its food supply and economic strategy Food security is foundational to national stability. A country’s ability to produce its own goods, energy and food ensures resilience in the face of global uncertainty. Yet, the US currently imports a staggering 80% of its seafood. According to the NOAA Fisheries database, nearly $2 billion worth of seafood comes from China alone each year. This dependency creates vulnerabilities in our supply chains. The U.S. seafood industry excels in providing high-quality products, but it cannot meet the full domestic demand alone. Cultivated seafood not only complements this industry by filling supply gaps but also offers the ability to produce fish varieties that are not typically raised in aquaculture, expanding consumer options without competing directly with traditional fish farms. The Trump administration’s priority of reducing dependence on foreign imports aligns perfectly with the promise of cultivated seafood. By producing seafood domestically, we can reduce reliance on imported fish, bolster local economies and ensure that Americans consume the freshest, safest products available. At Atlantic Fish Co, our operations in North Carolina are designed to supply premium cultivated fish products – starting with sea bass – to the US market, addressing this critical gap. The administration’s emphasis on manufacturing and job creation at home is well-suited to cellular agriculture’s potential to establish a new American industry. Cellular agriculture doesn’t just create physical products; it also generates high-skilled jobs in biotechnology, engineering and food science. In North Carolina, we’re tapping into the state’s expertise in these sectors, while laying the groundwork for a future-forward industry that can compete on a global stage. Lessons from the semiconductor industry Drawing a parallel to recent investments in domestic semiconductor production, the US has recognised the importance of reducing its reliance on foreign chip manufacturers like Taiwan. Taiwan’s TSMC is a global leader in advanced semiconductor manufacturing, and the US’ dependency on foreign chips has been identified as a significant economic and national security risk. In response, initiatives like the CHIPS Act aim to rebuild domestic production capacity. Protein production should be treated with the same urgency. Just as chips are vital to powering our technologies, sustainable, high-quality proteins are essential for powering our people. Cultivated seafood represents a strategic move towards self-reliance in the food sector, enabling us to feed our population without depleting marine ecosystems or depending on imports. By fostering domestic seafood production through cellular agriculture, we can create a resilient supply chain, support innovation, and safeguard the nation’s food security. Atlantic Fish Co's cultivated fish Seizing the moment Biotechnology has long been a bipartisan area of interest, and cellular agriculture is the next application of this technology for food production. This industry can drive economic growth, attract investment and cement the US as a world-leader in food innovation. By supporting this burgeoning sector, the US can showcase its ability to solve global challenges while fostering domestic industries that align with its economic vision. The road ahead requires collaboration across industry and government. As our industry works to bring our first products to market, we invite policymakers to recognise the strategic value of cultivated seafood. Supporting this industry means investing in a future that will build a resilient, strong food system – all proudly made in America. #AtlanticFishCo #cultivatedseafood #cultivatedfish #seafood #US #economy

According to recent research by Alessandro Monaco, chair of Food Law at the University of Bayreuth's Faculty of Life Sciences, the adequacy of the EU's novel food framework in addressing cultivated meat has come under scrutiny due to various political initiatives. Here, we review Monaco's findings and their implications for stakeholders, particularly within the food-tech sector. The European Union's regulatory framework for cultivated meat is under fire, sparking a debate that could reshape the future of food technology across the continent. As the demand for sustainable protein sources grows, the cultivated food community is closely watching how EU regulations adapt to this innovative sector. Cultivated meat promises to revolutionise the food industry by offering a more sustainable alternative to traditional livestock farming. However, its classification as a 'novel food' requires rigorous pre-market approval, leading to concerns about whether the current regulatory framework can keep pace with the rapid advancements in this field. Recent political initiatives have raised alarms about the potential risks associated with cultivated meat. In December 2023, Italy enacted a law banning its production and commercialization, citing the precautionary principle to safeguard public health and the nation's culinary heritage. This move has sparked a wave of apprehension among food manufacturers who see the need for a balanced approach that fosters innovation while ensuring safety. Political resistance and industry concerns Resistance is growing among several EU member states, including Austria and France, where lawmakers have voiced concerns about the safety and ethical implications of cultivated meat. These countries argue that the current novel food framework fails to adequately address the socio-economic impacts of introducing lab-grown products into the market. Critics within the cultivated food community argue that such bans threaten not only innovation but also the potential benefits of cultivated meat, including reduced environmental impact and improved animal welfare. They contend that the precautionary principle should not be used as a blanket justification for halting progress in an industry poised to address pressing global food challenges. Safeguarding traditional foods Despite the challenges, existing regulations provide mechanisms to protect traditional foods. Geographical Indications (GIs) safeguard products linked to specific regions and production methods, ensuring that traditional offerings like Prosciutto di Parma maintain their integrity. Additionally, cultivated meat products are unlikely to meet organic certification standards, further solidifying the market position of traditional livestock products. This regulatory landscape presents both challenges and opportunities for food manufacturers. The cultivated food sector must navigate a complex environment while advocating for a framework that supports innovation and consumer acceptance. Looking ahead: Coexistence or competition? As the cultivated meat sector evolves, two scenarios appear likely. First, cultivated meat could compete directly with conventional, low-cost meat products, relying on consumer transparency and labeling to gain market traction. Alternatively, it might establish itself in niche markets, appealing to consumers seeking unique and sustainable food options. Regardless of the outcome, industry experts suggest that cultivated meat will not replace traditional high-quality foods integral to European gastronomy. Instead, a future where both cultivated and conventional products coexist seems more plausible, catering to diverse consumer preferences. #Research #cultivatedmeat #EuropeanUnion #regulation

South Dakota is following in the footsteps of other US states, joining a growing movement to regulate lab-grown meat as lawmakers grapple with the implications of this emerging technology on traditional agriculture. The South Dakota Legislature is witnessing a contentious debate over lab-grown meat, reflecting broader tensions within the agricultural community. A recent committee vote has advanced a proposed ban on the production, sale and distribution of lab-grown meat in the state, complicating an earlier bipartisan effort that sought to mandate clear labelling for such products . Last week, the House Agriculture and Natural Resources Committee approved the ban by a narrow margin of 8-5. This decision follows the passage of a labeling bill, which is currently awaiting the governor's approval. The labelling initiative, which garnered support from both sides of the aisle, aims to ensure consumers are informed about the nature of lab-grown meat, often referred to as cell-cultured or cultivated meat. The legislative discourse highlights a divide among farmers and ranchers in South Dakota. South Dakota Searchlight reported that Republican Rep. Jana Hunt, a rancher from Dupree, articulated the concerns of many in the agricultural community, asserting that lab-grown meat poses an existential threat to traditional livestock farming. "We need meat that can stand on its own feet," she remarked, noting the perceived risks associated with the new technology and its implications for food safety. Conversely, some agricultural representatives argue against the ban, suggesting it undermines consumer choice. Matthew Bogue, a lobbyist for the South Dakota Farm Bureau Federation, voiced his opposition to the proposed legislation: “This is the government telling consumers who can and cannot purchase this product, and picking winners and losers”. His comments reflect a growing sentiment among certain producers who advocate for market-driven solutions rather than regulatory restrictions. The proposed ban is not isolated; similar legislative measures have emerged in states like Florida and Alabama , where bans have led to legal challenges from industry stakeholders. In South Dakota, the legislative package includes another bill aimed at restricting state funding for lab-grown meat initiatives, with exceptions for public universities. Rep. Hunt has highlighted concerns over potential state support for lab-grown meat production, particularly regarding economic development grants. #SouthDakota #US #labelling #regulation #cultivatedmeat #legal #banning

Dutch biotech firm NoPalm Ingredients has made a significant advancement in sustainable ingredient production, becoming the first company globally to scale the fermentation of oils and fats from food industry side streams to an industrial scale of 120,000 litres. This milestone represents a significant step toward reducing dependence on palm oil and other tropical fats, aligning with environmental goals and evolving market demands. The successful fermentation process, conducted at a contract manufacturing organisation (CMO), demonstrates NoPalm Ingredients’ ability to convert food waste into high-quality, food-grade oils through yeast-based fermentation. 🔜👀📢 Stay tuned! Next week, on Wednesday 19 Febraruy, NoPalm Ingredients will be featured in the February edition of our 'Start-up Spotlight' feature. This innovative approach not only provides a sustainable alternative but also offers substantial environmental benefits, with reported reductions of 90% in CO2 emissions and 99% less land use compared to traditional palm oil production. Lars Langhout, CEO and Co-founder of NoPalm Ingredients, said: “Three years ago, we were fermenting at benchtop scale. This summer, we hit 5,000 litres, and today we've successfully scaled to 120,000 litres.” He continued: “With palm oil demand forecasted to grow by 4% annually and RSPO-certified supply unable to keep pace, the need for sustainable alternatives has never been more urgent. Our fermentation-derived oil is a true drop-in replacement – at price parity with the potential to reshape the industry.” The urgency for sustainable alternatives is underscored by forecasts indicating a 4% annual growth in palm oil demand, coupled with challenges in maintaining RSPO-certified supply levels. The new fermentation-derived oil is positioned as a drop-in replacement for palm oil, available at price parity, and is poised to reshape the industry landscape. NoPalm Ingredients is currently engaged in industrial-scale testing with commercial partners to validate the performance of their product in real-world applications, which is essential for securing commercial contracts and moving towards the establishment of their First-of-a-Kind Demonstration factory. Langhout noted the importance of this milestone, noting the dedication and ingenuity of the NoPalm team. “Now, it's time to capitalise on this momentum and scale toward full commercial deployment,” he added, inviting potential customers and investors to engage with their innovative technology. Founded in 2021, NoPalm Ingredients focuses on producing sustainable yeast oils and fats through the fermentation of upcycled agricultural food side streams. The company’s proprietary process utilises non-GMO yeasts and a patented low-capital expenditure (CAPEX) technology, enabling price parity with palm oil while significantly lowering carbon emissions and land use. #NoPalmIngredients #startup #fermenation #oil #manufacturing #ingredient #palmoil

Italian food-tech KelpEat has introduced a new high-protein seaweed snack, made with Solar Foods’ microbial Solein protein. The seaweed cracker products are crafted with EU-farmed dried kelp alongside the Solein protein, enabling a protein content of over 35% with a complete amino acid profile. According to the two companies, the Solein and kelp naturally complement each other in terms of taste and nutition. The snack also contains vitamins B12 and B9, minerals and antioxidants, such as calcium and magnesium. Solein is cultivated using air and electricity as its primary resources, through Finnish food-tech company Solar Foods’ proprietary fermentation process. The ingredient contains 75% protein content, dietary fibre, fats and minerals, and is also non-GMO, vegan and free from dairy, gluten and soya. Seaweed specialist KelpEat presented the new product at the Pitti Taste food fair in Florence, Italy, from 8-10 February 2025. It now plans to introduce the product to consumers in the US market, a primary global market for high-protein products. Luca Cerruti, CEO of KelpEat, said: “Using Solein enables us to create a truly disruptive innovation – one that delivers complete nutrition, environmental responsibility and a bold step towards food sovereignty”. He added: “Combined with Solein, whose production is independent of land use, weather or climate conditions, the crackers represent a radical sustainability statement, ushering in a new era of climate-positive foods and setting a new benchmark for sustainable food solutions”. Solein has received novel food approval in Singapore and self-affirmed GRAS (Generally Recognized As Safe) status in the US. The company expects to receive EU Novel Food approval in 2026. Juan Manuel Benítez-García, chief commercial officer at Solar Foods, commented: “The product introduced by KelpEat is a perfect example of how Solein can perform exceptionally well in real-world applications in high-protein products and in the healthy snacking segment”. “Solein fits seamlessly into existing consumer product categories, adding protein and other nutrients while minimising the environmental impact without losing the tastes people are accustomed to.” He added that Solein “excels” in the health and performance segment, as well as nutrient-dense products specifically designed for consumers with dietary needs related to health issues like diabetes or weight management.

Enduro Genetics, a synthetic biology start-up, has successfully raised €12 million in Series A funding, aimed at enhancing the biomanufacturing industry – currently valued at approximately €400 billion. The funding round, backed by Supernova Invest, Noon Ventures and Sandwater, will support the expansion of Enduro’s innovative platform and accelerate the commercialisation of its patented technology. Biomanufacturing relies heavily on genetically engineered microorganisms to produce a range of products, including industrial enzymes, biodegradable materials, alternative proteins and pharmaceuticals. However, a persistent challenge in the industry has been the declining productivity of these microorganisms at industrial scales. This decline often results from environmental conditions that promote mutations, leading to 'cell-to-cell variation' where non-productive cells outcompete their more efficient counterparts. This phenomenon can significantly diminish yields and impact profitability. Enduro Genetics aims to tackle this issue with its proprietary technology, known as Enduro Sense. Developed by founder and chief scientific officer Peter Rugbjerg, this technology employs a method referred to as 'synthetic addiction'. By integrating a genetic plug-in into microbial production hosts, Enduro Sense aligns the health and growth of cells with their productivity. As a result, only high-producing cells can thrive, effectively eliminating less productive variants. The potential applications of Enduro Sense extend across various sectors, including food and beverage manufacturing. The technology is designed to enhance existing production processes and facilitate the development of new products. With its ability to stabilise microbial communities, Enduro Sense promises to improve yield consistency and operational efficiency, allowing manufacturers to produce high-quality ingredients at scale. As industries increasingly seek sustainable alternatives to fossil-based products, Enduro’s technology is timely. It positions itself as a solution for manufacturers looking to decarbonise and innovate within their supply chains, particularly in the production of bio-based fuels, bioplastics, speciality chemicals and alternative proteins. Enduro Genetics has already established collaborations with leading players in the biomanufacturing sector, including organisations in biopharma and food production. The recent funding brings the total capital raised by Enduro to €18 million, which includes support from the BioInnovation Institute and the European Innovation Council accelerator grant. CEO Christian Munch commented: "It is a testament to the team and the impact potential of our technology. This investment will allow us to enhance our commercialisation efforts and expand our technology for use in biopharmaceutical expression systems." Peter Rugbjerg highlighted the broader implications of their work, adding: "Solving the cell-to-cell biomanufacturing challenge has plagued academia and industry for decades. Our technology aims to redefine bioprocesses, unlocking the full potential of biotechnology." Investors have expressed strong confidence in Enduro's approach. Romain Sautrau, investment director at Supernova Invest, remarked that Enduro’s technology could be pivotal in reducing the cost barriers associated with biosolutions in the food and chemical industries. Theis Malmborg, general partner at Noon Ventures, reiterated this sentiment, emphasising the transformative potential of Enduro’s cell reprogramming technology. #EnduroGenetics #alternativeproteins #biomanufacturing #biotechnology #bioprocesses #funding

In a study published in Nature Communications , engineers from The Hebrew University of Jerusalem have unveiled a novel approach to creating whole cuts of meat using advanced metamaterials. This development addresses longstanding challenges in replicating the texture and structure of traditional meat while offering a scalable production method that significantly outperforms current 3D printing technologies. Led by Dr Mohammad Ghosheh and Professor Yaakov Nahmias, the team has leveraged principles from aerospace engineering to develop two key metamaterials: a low-temperature meat analog (LTMA) that mimics the fibrous texture of muscle tissue, and a proteoleogel (PtoG) that stabilises plant proteins to replicate the structural integrity and cooking behaviour of animal fat. This innovative combination allows for the creation of complex meat cuts, such as steaks, chops and T-bones, with precision and sensory fidelity. The use of injection molding – a high-capacity manufacturing process traditionally associated with the polymer industry – marks a significant advancement in the production of alternative meats. This technique is expected to reduce production costs to approximately $9 per kilogram, nearly a quarter of the cost associated with 3D printing methods, thereby making sustainable meat alternatives more accessible to a broader consumer base. The implications of this research signal a potential shift in how food manufacturers approach the production of meat alternatives. Current 3D printing methods are often criticised for being slow and costly, limiting their scalability in commercial applications. The adoption of injection molding could transform the landscape of alternative protein production, making it a viable option for large-scale food manufacturers. Blind taste tests conducted during the study demonstrated the sensory appeal of the new meat analogs, with participants reportedly unable to distinguish between the steak analog and traditional meat. This finding is particularly significant, as whole cuts of meat account for over half of global meat consumption. The ability to produce meat alternatives that closely mimic the sensory experience of traditional meat could enhance consumer acceptance and drive demand for sustainable protein sources. With livestock farming responsible for over 30% of global freshwater use and significant greenhouse gas emissions, innovations like these are crucial in building a sustainable food system. By introducing new metamaterials into the culinary landscape, this research provides a blueprint for designing food products that are both appealing and environmentally friendly. Nahmias said: "Our work demonstrates the untapped potential of metamaterials in food technology. By harnessing their unique structural properties, we have developed a solution that is not only sustainable but also scalable, addressing the growing global demand for meat while mitigating its environmental impact." Image credit: © Hebrew University #3Dprinting #technology #research #injectionmolding #muscle #wholecut #meatalternatives

Mosa Meat has garnered significant attention recently, and this week is no exception as the cultivated meat company submits a request for novel food authorisation in Switzerland, following the submission of the first cultivated beef dossier to the European Union . This new application, supported by Bell Switzerland, focuses on cultivated fat as a key ingredient that can be blended with plant-based components to enhance the flavour and texture of products such as hamburgers and meatballs. The submission marks a significant step in Mosa Meat's strategy to introduce cultivated products to the market. According to CEO Maarten Bosch, the company has invested thousands of hours and extensive laboratory analysis into this dossier, reflecting its commitment to meeting the rigorous safety standards established by Swiss regulators. “We have developed a revolutionary food with our cultivated fat that unleashes the full flavour of beef," Bosch commented. "This innovation has the potential to take plant-based products to a new level by recreating the authentic sensory experience of meat." "By starting with cultivated fat, we are paving the way to bring our first burgers to market while staying true to our long-term vision. Our first products will combine cultivated and plant-based ingredients, leveraging our internal know-how,” Mosa Meat’s endeavours are indicative of a broader commitment to the European cellular agriculture ecosystem. The company collaborates with a diverse range of partners, including chefs, retailers, and both plant-based and conventional meat producers. Bell Food Group, which invested in Mosa Meat in 2018, plays a significant role on its board, highlighting the interconnectedness of traditional and innovative food sectors. The applications for market authorisation in both the European Union and Switzerland are critical steps towards the commercial launch of cultivated products. Both processes are anticipated to take approximately 18 months, following Mosa Meat's recent formal tastings of cultivated burgers in a controlled setting in the Netherlands. These tastings represent a pivotal moment in demonstrating the viability of cultivated meat to regulators and consumers alike. #MosaMeat #BellFoodGroup #NovelFoods #Switzerland #cultivatedfat

The Cultivated B has launched a new line of multi-channel biosensors designed to enhance the monitoring of cell culture and fermentation processes in biomanufacturing. This technology integrates artificial intelligence (AI) with real-time data analytics, providing bioprocess engineers with tools to improve accuracy and decision-making in bioprocessing. The new biosensors aim to address significant challenges in bioprocess monitoring by offering continuous, high-resolution insights into cultivation dynamics. This capability allows operators to detect deviations early, thereby enhancing efficiency and reducing the risk of contamination associated with traditional manual sampling methods. By eliminating the need for physical probes, the technology ensures more consistent process conditions. Key features of the biosensor technology include the ability to tailor solutions for specific molecules within each bioprocess. The sensors exhibit exceptional sensitivity, capable of detecting concentrations below picomolar levels. This precision enables the measurement of a diverse range of chemicals and metabolites, such as glucose, amino acids and lactic acid, allowing scientists to decode bioprocess dynamics effectively and make real-time adjustments to protocols and control strategies. The integration of advanced AI algorithms further enhances the functionality of the biosensors. These algorithms continuously analyse data collected from the bioreactor, providing actionable insights and recommendations for optimising media formulations. This unique feature is expected to improve measurement reliability, optimise resource usage and accelerate the time-to-market for biomanufactured products. Hamid Noori, founder and CEO of The Cultivated B, said: “The release of highly advanced biosensors is another crucial step towards our vision of bringing complex biotechnology to everyday life". "Our sensor technology for bioreactors accelerates the learning curve of bioprocessing, ensuring high-quality output and exceptional product quality. I am confident this will empower industries to streamline workflows and enable scalable processes through enhanced automation.” The biosensors are designed to meet the stringent requirements of high-throughput bioprocessing across various applications, including pharmaceuticals, biologics, food and beverage biotechnology, waste upcycling, and alternative protein production. #TheCultivatedB #biomanufacturing #biotech #biosensors #AI

A recent survey conducted by cultured seafood innovator, Forsea, highlights a significant openness among Japanese consumers towards cultured eel alternatives. The survey indicates that 25% of respondents are eager to try cultured eel, regardless of price, signaling a potential shift in consumer behaviour amidst rising concerns over sustainability and food security. Japan is the world's largest consumer of freshwater eel ( Anguilla japonica ), accounting for nearly 50% of global consumption, with a market valued at approximately $10 billion. However, the country faces challenges due to dwindling wild eel populations and escalating prices, which have made this traditional delicacy increasingly inaccessible. In a previous survey, 23% of participants expressed a love for eel but cited high costs as a barrier to purchase. Furthermore, over a third of respondents voiced concerns regarding the ecological impact of overfishing, contributing to the species' endangered status. Conducted in January 2025, the online survey included 2,000 respondents, evenly distributed by gender and age. Key findings include: Awareness of cultured seafood: 35% of respondents reported familiarity with cell-based products, and a notable willingness to explore cultured eel options. Health and sustainability concerns: Nearly a third of participants cited health benefits as a motivator for trying cultured seafood, while a similar percentage expressed interest in its sustainability attributes. Taste and pricing: Taste and price emerged as critical factors influencing consumer acceptance of cultured seafood. Forsea's innovative organoid technology allows for the cultivation of eel meat that closely mimics the flavor, texture and nutritional profile of traditional eel. This method enables fish cells to assemble into three-dimensional tissue structures with minimal reliance on growth factors, thereby reducing the environmental strain associated with conventional eel farming. “The results of this survey were encouraging, as it indicates a readiness among Japanese consumers to explore innovative food options,” said Roee Nir, co-founder and CEO of Forsea. “Having scoured the market, we also discovered consumer types who are potential customers for our product, from the environmentally conscious young adult to the health-conscious homemaker, to the vegetarian-minded student or the tech-savvy businessperson seeking new experiences.” “Our cultured eel has received a lot of positive traction the global food scene, particularly among Japanese food manufacturers,” Nir added. “As cell-cultivated alternatives makes progress in attaining regulatory approval in Japan and following our organoid platform’s recent demonstration of its exceptional capacity for scaling and cost effectiveness, the stage is set for commercial production.” The survey results reveal a nuanced understanding of consumer preferences. Over 50% of respondents consume eel at least once a year, with 10% indulging regularly. Notably, 50% indicated a willingness to pay premium prices for high-quality eel products. In light of these findings, Nir noted,: “There is a sizable market of consumers who are compelled to forgo eel enjoyment due to its rarity and high cost. This presents an untapped opportunity for cultured eel products.” The survey aligns with findings from the Cellular Agriculture Institute of the Commons (CAIC), which reported a growing awareness of cell-based foods among the Japanese public. CAIC's Board chairman, Keisuke Igarashi, remarked on the potential for cultured foods to alleviate food security concerns while responding to consumer demand for sustainable options. #Japan #cultivatedeel #consumeracceptance #Forsea #survey

Israeli biotech firm Pluri has announced the successful completion of a $3.5 million private placement, further solidifying its financial position as a leading player in the cell-based biotechnology sector. This investment, from long-term shareholder Merchant Adventure Fund, follows a recent $6.5 million placement led by global investor Alejandro Weinstein, bringing total recent financings to $10 million. The transaction is expected to close on or around February 20 2025, pending customary closing conditions. Under the terms of the latest agreement, Pluri will issue 759,219 shares at a price of $4.61 per share, along with warrants for an additional 45,553 shares at an exercise price of $5.568. This influx of capital is designed to support Pluri's strategic initiatives as it seeks to expand its influence in the cell-based technology landscape, which spans pharmaceuticals, food technology and agriculture. The recent investments are seen as a strong endorsement of Pluri’s vision and operational strategy. Yaky Yanay, Pluri's CEO, remarked on the significance of this continued backing from a major shareholder, stating, "This additional investment reaffirms the strength of Pluri’s strategy and the trust of our long-term investors in our ability to execute". The funds will primarily be allocated to advancing Pluri's proprietary 3D cell expansion technology, which is designed to create scalable and cost-effective cell-based solutions. This technology positions Pluri to tackle various global challenges, including food scarcity and sustainability issues in agriculture. The demand for cell-based products is growing, driven by increasing consumer interest in sustainable and ethical food sources. As traditional animal agriculture faces scrutiny over environmental impact and ethical concerns, companies like Pluri are well-positioned to capitalise on this shift. The company's recent entry into discussions to acquire Kokomodo could potentially open avenues into the cacao market, further diversifying its portfolio. Pluri's recent funding rounds reflect a broader trend of investment in biotechnology, particularly in sectors focused on sustainable food production. As the company continues to innovate and scale its operations, it aims to redefine industry standards and meet the evolving demands of consumers and manufacturers alike. The investments also underscore the growing confidence among investors in the potential of cell-based technologies to revolutionise food manufacturing, offering alternatives that promise to be both environmentally sustainable and economically viable. About Pluri Pluri is a biotechnology firm specialising in cell-based solutions aimed at addressing critical issues in food security, health and sustainability. The company's patented 3D cell expansion system is designed for efficient mass production of cells, making it a key player in the regenerative medicine, food-tech, and ag-tech sectors. As Pluri advances its mission, it remains committed to fostering partnerships that leverage its technology across various industries, signalling a promising future for both the company and the broader cultivated food market. #Pluri #biotech #investment #Israel #agtech #foodtech #cultivatedfood

Stämm, a biopharmaceutical manufacturer based in Argentina, has announced a strategic collaboration with cultivated chicken producer SuperMeat to enhance biomanufacturing processes for cultivated meat. This partnership, supported by mutual investor Varana Capital, aims to benchmark and integrate Stämm’s continuous bioprocessing technology into SuperMeat's production framework. The collaboration will leverage Stämm's advanced Bioprocessor technology, which has demonstrated significant cost reductions and increased productivity in pharmaceutical applications. The Bioprocessor is an automated, continuous, bubble-free bioreactor designed to optimise muscle fibre growth and enhance the formation of adipocytes, crucial for developing whole-cut cultivated meat products. SuperMeat has recently achieved a milestone by lowering the cost of cultivated chicken production to $11.79 per pound, a critical threshold for market competitiveness. The partnership aims to further refine this process, potentially increasing product mass and improving the structural and flavour profiles of cultivated meat. A joint team from both companies will conduct a pilot program at SuperMeat's facility, focusing on the integration of Stämm's Bioprocessor into the existing production line. Yuyo Llamazares Vegh, CEO of Stämm, said: "In the coming months, a joint team will benchmark and evaluate how to integrate our Bioprocessor into SuperMeat's end-to-end production process. We are excited to see the results of this unique alliance." Ido Savir, CEO of SuperMeat, added: "This partnership demonstrates how complementary technologies can combine to drive progress in the cultivated meat industry. By uniting our technologies, we create a pathway to whole cut cultivated meat products that deliver superior quality and consumer appeal." Stämm's Bioprocessor technology The collaborative efforts will not only focus on product development but also on creating a scalable model for future production and economic viability. The alternative protein market is projected to reach up to $290 billion by 2035, according to a report by BCG and Blue Horizon. This growth presents substantial business opportunities for companies operating within the cultivated meat sector. Ezra Gardner, co-founder and CIO of Varana Capital, noted that Israel’s robust entrepreneurial environment makes it an ideal location for advancing innovations in alternative protein production. "Israel's exceptional entrepreneurial spirit and technological prowess make it an ideal investment destination for advancing the revolution in alternative protein production, both by introducing Stamm's biomanufacturing innovation into its ecosystem and by combining it with Supermeat's ingenuity," he commented. #Stamm #SuperMeat #Israel #Argentina #biomanufacturing #cultivatedmeat #chicken