NEW TECH FOODS

Solar Foods, a Finnish innovator in sustainable protein production, has announced the appointment of Rami Jokela as its new chief executive officer, effective April 1 2025. This leadership change comes as the company transitions from its foundational technological development phase to a focus on global market expansion, particularly in the Health & Performance Nutrition sector. Jokela's appointment is seen as a critical step in Solar Foods' strategy to enhance its market presence and operational capacity. His initial priorities will include driving growth in the US, implementing a concept sales model, and increasing production capacity at the company's Factory 01. Additionally, he will oversee the phased investment plan for Factory 02, with the goal of achieving positive EBITDA during the strategic period. With a robust background in scaling international businesses, Jokela previously served as chief sales officer at Körber Group, where he successfully implemented a go-to-market strategy that significantly increased annual order intake. His experience also includes leading digitalisation efforts at ABB Group, where he developed smart marine operations and established a substantial business presence in China. Solar Foods is poised to capitalize on the growing demand for sustainable food solutions. The company’s flagship product, Solein, is a CO2-based protein alternative that promises to redefine food production by utilising resources more efficiently than traditional agriculture. This aligns with global trends favoring environmentally friendly and resource-efficient food sources. Over the past seven years, Solar Foods has made significant strides, including securing food permits for Solein in key markets and demonstrating the technology's readiness for large-scale production. The company was also admitted to trading on the Nasdaq Helsinki First North Growth Market in September 2024, enabling it to finance its ambitious growth strategy. Pasi Vainikka, Solar Foods' founding CEO, will remain with the company until the end of 2025 to ensure a smooth transition for Jokela. Vainikka said: As the first employee of Solar Foods, and one of the co-founders of this amazing growth story, I am naturally very proud of what we have accomplished together with the team so far. Bringing a new harvest to humankind is not a small feat. It’s a big deal.“ "It was obvious from the very beginning that we were working with a truly global opportunity. As a significant shareholder of Solar Foods, this leadership transition, together with the other recently announced management changes, demonstrates that we are fully committed to the swift execution of the strategy announced in late 2024." He continued: "Building on the strong foundation laid over the past seven years, the company is now, under Rami’s leadership, ready for a significant expansion – first in the United States and then in other markets around the World. Even beyond Earth”. With Jokela at the helm, Solar Foods' management team will include experienced leaders across various functions, such as finance, technology, operations, strategy and commercial development. This diverse team is expected to drive the company's growth and innovation efforts as it seeks to establish itself as a leader in sustainable protein production. "In Solar Foods, I see the same motivation and the same capacity for huge growth," Jokela enthused. "The company’s groundbreaking technology has the potential to make a significant impact globally, and therefore I look forward to working with the team accelerating Solar Foods’ growth and bringing its innovative solutions to the world.” #SolarFoods #protein #appointment

The European Commission has officially launched a new Biotech and Biomanufacturing Hub aimed at supporting innovative companies, particularly start-ups and small to medium-sized enterprises (SMEs), in navigating the complexities of the EU market. This initiative seeks to bolster the competitiveness of biotech firms and facilitate their growth by providing essential resources and information on available support mechanisms. The Biotech and Biomanufacturing Hub is designed to be an accessible resource, offering guidance in multiple EU languages. Key features of the hub include: Funding opportunities: Detailed information on various EU funding sources tailored for biotech and biomanufacturing companies. Research infrastructure: Access to research facilities that can aid in research and development efforts within the sector. Scaling resources: Networks, pilot testing facilities, and market insights to assist businesses in scaling operations. Intellectual property guidance: Information on the intellectual property rights available to innovative companies. Regulatory processes: Clear explanations of the authorisation processes for new biotech products, including human and veterinary medicines and food ingredients, along with support for applicants navigating these processes. Compliance requirements: An overview of the regulations that companies must adhere to when developing and marketing biotech products in the EU. The hub will be hosted on the Commission's Your Europe portal, serving as an operational tool for easy access to relevant EU legislation, financing opportunities, and business support networks like the Enterprise Europe Network and the European Cluster Collaboration Platform. This launch of the hub is part of the Commission's broader strategy to enhance the biotechnology and biomanufacturing sectors in the EU, as outlined in a strategy document published in March 2024. The establishment of the hub is expected to streamline the scale-up process for biotech companies and simplify regulatory navigation. Stéphane Séjourné, executive vice president for prosperity and industrial strategy, said: "Biotechnology is a key driver of industrial innovation, competitiveness and productivity, while using fewer resources, producing less emissions and generating less waste. From advancing healthcare solutions to bio-based products in sectors such as chemicals, food, detergents, paper & pulp and textiles, biotech holds transformative potential for scaling up Europe’s industrial production and increasing prosperity." He continued: "The EU is set to create an optimal environment to support its scale-up, ensuring this critical sector thrives for the benefit of our citizens and industries alike. The hub is a practical tool that will support this." Olivér Várhelyi, commissioner for health and animal welfare, added that biotechnology plays a fundamental role in enhancing the EU's competitiveness and fostering innovation. He highlighted the potential of artificial intelligence to transform the sector, particularly in the development of life-saving therapies and personalised medicine. The development of the Biotech and Biomanufacturing hub will be supported by a dedicated taskforce of SME advisors from the Enterprise Europe Network. This collaborative effort aims to ensure that the hub remains a practical tool for companies seeking to navigate the EU landscape effectively. Impact on the food industry The hub is particularly significant for the food landscape, addressing critical areas such as food safety, feed safety, and consumer products. Companies developing innovative ingredients for food or feed, novel foods, genetically modified organisms (GMOs) or sustainable pesticides will benefit from a clearer understanding of EU requirements, which can aid in bringing safe, compliant products to market while meeting consumer expectations. Food improvement agents: The hub provides guidance on food additives, enzymes and flavourings, which are crucial for preserving, colouring and stabilising food products. Understanding the authorisation process for these agents is essential for compliance and market access. Feed additives: For companies producing feed additives, the hub outlines the necessary steps for demonstrating safety and efficacy, including the scientific evaluation process conducted by the European Food Safety Authority (EFSA). Novel foods: The hub clarifies the authorisation process for novel foods, ensuring that only safe products reach the market. Companies can use the Novel Food status Catalogue to determine if pre-market authorisation is required. GMOs: For businesses using GMOs, the hub details the dual authorisation process required for market access, highlighting the importance of compliance with both GMO and feed additive regulations. Pesticides: The hub also supports companies developing alternatives to synthetic pesticides, providing insights into the streamlined authorisation process for microbial and other innovative solutions. Impact on the cultivated food sector 1. Regulatory clarity and support Streamlined authorisation processes: The hub provides clear guidance on the regulatory requirements for cultivated foods, helping companies navigate the complex authorisation processes. This clarity can expedite the time to market for new products. R isk assessment framework: By leveraging the expertise of the EFSA, companies can better understand the safety assessments required for novel food products, ensuring compliance and consumer safety. 2. Access to funding and resources Financial support: The hub outlines various EU funding opportunities specifically aimed at supporting innovative food technologies, including cultivated food ventures. This financial backing is crucial for startups and SMEs looking to scale their operations. Research infrastructure: Access to EU research facilities can facilitate R&D efforts, enabling companies to refine their products and processes more efficiently. 3. Innovation in food production Encouragement of sustainable practices: The emphasis on biotechnology's role in sustainability aligns with the goals of cultivated food producers, who aim to reduce the environmental impact of traditional animal agriculture. The hub can provide insights into sustainable practices and technologies. Networking opportunities: The hub connects companies with networks, pilot facilities and market insights, fostering collaboration and innovation within the cultivated food sector. 4. Consumer acceptance and market readiness Consumer safety and expectations: By ensuring that cultivated and cell-based foods meet stringent EU safety standards, the hub can help build consumer trust and acceptance of these products in the market. Market insights: The hub offers valuable information about consumer trends and preferences, allowing companies to tailor their products to meet market demands effectively. 5. Intellectual property protection IP guidance: The hub provides information on intellectual property rights, which is crucial for cultivated food companies looking to protect their innovations and maintain a competitive edge in the market. 6. Addressing challenges in scaling Scaling support: The resources available through the hub can assist companies in overcoming common challenges associated with scaling up production, such as regulatory compliance, funding and access to technology. #EuropeanCommission #Europe #startups #SMEs #biotech #biomanufacturing #innovation #RandD

Agronomics , a player in the clean food investment space, has announced that its portfolio company, Liberation Labs , has successfully closed a $50.5 million funding round. This includes a $31.5 million convertible note and $19 million in insider bridge notes raised throughout 2024, contributing to a total of $125.5 million in deployable capital for the company. The funding round attracted participation from notable investors, including NEOM Investment Fund, Siddhi Capital, and Meach Cove Capital. Agronomics itself has committed $7.4 million to this round, reinforcing its belief in Liberation Labs' potential to reshape the industrial biotechnology landscape. Liberation Labs aims to address capacity bottlenecks in the fermentation sector through its Bio3 platform – a purpose-built biomanufacturing facility currently under construction in Richmond, Indiana. The plant is designed to feature 600,000 litres of fermentation capacity and is expected to be operational by the end of 2025. The site was selected based on critical factors such as access to sugar inputs, labour availability, utility rates and the regulatory environment, along with government incentives. The facility also has the potential for future expansion, with plans to increase capacity by an additional 4 million litres. Notably, Liberation Labs has already secured Letters of Intent (LOIs) from several large companies for over 200% of the available capacity for the first five years of operation, indicating strong market demand for its services. In addition to private investment, Liberation Labs has received a $25 million loan guarantee from the US Department of Agriculture, aimed at supporting the completion of the biomanufacturing facility. This backing underscores the growing interest from both government and industry stakeholders in advancing biotechnology solutions that can enhance food production capabilities. Agronomics continues to express confidence in Liberation Labs, citing the increasing demand for diversified and secure supply chains from both governmental entities and large corporations. The company anticipates that Liberation Labs will achieve breakeven in its first year of operations, driven by the pressing need for fit-for-purpose biomanufacturing capacity. Agronomics has invested a total of $25.03 million in Liberation Labs, representing approximately 19.6% of Agronomics' last published Net Asset Value as of September 30, 2024. The current funding round, structured as a Convertible Loan Note, will convert into equity upon the next equity financing. Agronomics retains a 37.7% stake in Liberation Labs. Jim Mellon, executive chair of Agronomics, highlighted the strategic importance of this funding round, commenting: "Liberation Labs is developing state-of-the-art fermentation infrastructure to transform the world's existing fermentation capacity". He continued: "This novel approach has never previously been attempted. The completion of this significant funding raise showcases the consistent and growing demand from startups, large multinational corporations and governments alike and is testament to the strength of the team led by Mark Warner and their successful execution of the strategy." This initiative is positioned to meet the rising global demand for precision fermentation proteins, which are increasingly sought after in various sectors, including food and beverage. #Agronomics #LiberationLabs #precisionfermentation #biotechnology #biomanufacturing #US #funding

Finnish dairy company Valio has partnered with Swedish precision fermentation start-up Melt&Marble, to create ‘next-generation’ food products. Melt&Marble uses precision fermentation technology to create animal-free ‘designer fat’ ingredients that can be tailored to a variety of food product applications. The new partnership, announced today (30 January 2025), will bring together Melt&Marble’s proprietary precision-fermented fats with Valio’s deep expertise of formulation and food application. Together, the companies will work to develop innovative food products that meet industry demand for functionality and taste. Melt&Marble’s fats will be studied in Valio’s food products, including next-generation plant-based products, as part of the collaboration. The start-up, based in Gothenburg, Sweden, said the partnership marks a significant milestone in its journey as it continues to expand its footprint in the food innovation space. Joint development efforts are already underway, with prototype products expected in the near term. Anastasia Krivoruchko, CEO of Melt&Marble, said: “We’re incredibly excited to work with an established and forward-thinking company like Valio. This collaboration is a key step forward in our mission to revolutionise the food system by providing high-quality, sustainable fats that offer the same taste and functionality consumers expect from traditional animal fats.” She added that producing fats locally offers the additional benefits of increased food security and self-sufficiency. Saara Pöyri, VP of R&D food product development and technology at Valio, commented: “Melt&Marble's proprietary technology allows for the production of fats that closely mimic the properties of animal fats, for example, the melting and juiciness. This collaboration is expected to set a new standard in the plant-based food industry, offering consumers high-quality options.” According to Pöyri, Valio’s initial testing with Melt&Marble’s fats has yielded “promising results, showcasing improvements in flavour and juiciness”. #Valio #MeltAndMarble #Sweden #Finland

China has launched its first alternative protein centre dedicated to cultivated meat and fermentation-derived products in Beijing’s Fengtai District, according to Green Queen . Located in China Meat Food Comprehensive Research Center, The 'New Protein Food Science and Technology Innovation Base' is supported by the public and private sectors, backed by an ¥80 million ($10.9 million) investment from the local government and Shounong Food Group. The facility houses advanced production equipment, including a 200-litre cell line for cultivated meat and a 2,000-litre microbial protein production line. Planned expansions will add two more 2,000-litre cell culture lines and three microbial protein pilot lines, ranging from 2,000 to 5,000 litres. The centre aims is to advance lab-based research into scalable industrial applications, with a focus on cell engineering and synthetic biology. Products unveiled at the site's launch included microbial protein bars, microbe-fermented tofu meat and cultivated marbled steak. In May, Fengtai District introduced policies to in integrate resources, boost productivity and accelerate food industry development. These efforts led to the creation of the district’s first future food industrial park – Shounong Industrial Park – attracting scientific research and industry collaborations.

Pictor Biotech (operating as SolarBiotech), GPC Bio and Eleszto Genetika have announced their strategic unification under a single ownership structure. This consolidation aims to create a vertically integrated entity poised to leverage precision fermentation technologies in response to growing demand within the food and beverage manufacturing industries. The merger brings together over 100 professionals, including engineers and scientists, enhancing the collective expertise in microbial strain engineering and bioprocess development. The newly unified organisation aims to streamline operations across all stages of biomanufacturing, from initial product ideation to large-scale commercial production. The biomanufacturing landscape faces challenges, particularly in microbial strain engineering, where restrictive intellectual property and scaling difficulties have historically impeded faster product development. The unification of these three companies is intended to address these obstacles, providing a more robust framework for innovation and operational efficiency. Alex Berlin, CEO of Pictor Biotech, said: "The challenges of microbial strain engineering often hindered by restrictive intellectual property and the technical hurdles of scaling bioprocesses, have long impeded the faster development of synthetic biology products". By pooling resources and expertise, the organisation aims to accelerate the development of synthetic biology products. Zsolt Popsé, CEO of GPC Bio, added: "With nearly 20 years of experience in designing, engineering, automating and deploying biomanufacturing equipment, we have delivered world-class facilities for leading biopharmaceutical companies such as Merck, Sanofi and Millipore-Sigma, as well as major food and beverage companies like Cargill, Groupe Soufflet and Lesaffre. The integration of GPC Bio with EG and SolarBiotech places us in a unique position to mitigate risk and accelerate growth in the biomanufacturing space." Lóránd Szabó, managing director of Eleszto Genetika, emphasized the importance of transitioning products from laboratory to commercial scale. "By joining forces with Solar Biotech and GPC Bio, we can efficiently transition products from laboratory scale to commercial production, overcoming the typical hurdles faced by non-integrated organisations," he commented. The executive management teams from the three companies will continue in their current roles, ensuring continuity in leadership as the integration progresses. The focus will be on enhancing operational capabilities and expanding service offerings within the biomanufacturing ecosystem. Image credit: ©Eleszto Genetika #PictorBiotech #SolarBiotech #GPCBio #ElesztoGenetika #merger #biotechnology #biomanufacturing

Four alternative protein centres in the UK have come together under a Memorandum of Understanding (MoU), aiming to drive innovation and tackle common challenges for the sector. The Bezos Centre for Sustainable Protein (BCSP), Microbial Food Hub, Cellular Agriculture Manufacturing Hub (CARMA), and the National Alternative Protein Centre (NAPIC) announced the signing of the MoU on 21 January 2025 during a panel discussion held at the Scientific Kick-Off Event for the Bezos Centre for Sustainable Protein. This latest agreement formalises a collaboration to advance innovation in sustainable, nutritious and accessible alternative proteins. It brings together experts in cellular agriculture, microbial protein innovation and plant-based protein development to accelerate the sector, aiming to tackle challenges such as cost reduction, scalability and consumer acceptance by aligning priorities and sharing resources. Rodrigo Ledesma-Amaro, group leader at Imperial College London and director of the Bezos Centre for Sustainable Protein and Microbial Food Hub at the university, said that the problem the centres aim to solve is “too big and too important that we can only attempt to address it by working together,” emphasising the importance of cross-centre collaboration. Marianne Ellis, director of University of Bath-led CARMA, added: “Having four centres working together to collectively cover research, innovation and technology transfer across the entire alternative protein value chain puts the UK in an enviable position globally”. “It’s not just about resources and capacity; all of us that are involved in running the centres are driven to achieve a just transition to sustainable food systems in which alternative proteins will be key. The MoU formalises our intent to collaboratively harness our resources and expertise and maximise impact for achieving the just transition.” #UK

Pluri, a biotech company specialising in cell-based solutions, has announced a $6.5 million investment led by global entrepreneur Alejandro Weinstein. This investment is part of a broader strategy to enhance Pluri's capabilities in sustainable food technologies, particularly through its acquisition of a majority stake in Kokomodo, an AgTech firm focused on cultivated cocoa production. The investment will involve the issuance of approximately 1.38 million shares of Pluri’s common stock at a price of $4.61 per share, along with warrants for additional shares. Weinstein, who will join Pluri's board of directors as part of the agreement, brings over 20 years of experience in the pharmaceutical and biotechnology sectors, having previously led CFR Pharmaceuticals to a successful acquisition by Abbott Laboratories. Simultaneously, Pluri plans to acquire a 71% stake in Kokomodo for $4.5 million, payable in newly issued shares. This acquisition positions Pluri to leverage Kokomodo's innovative approaches to producing climate-resilient cocoa, utilising cellular agriculture technology. Pluri's bioreactors The global cocoa market, valued at $13.5 billion in 2023, is projected to grow at a compound annual growth rate of 8.2%, reaching $23.5 billion by 2030, highlighting the potential for significant returns in this sector. As part of the transaction, both the investment and acquisition are subject to shareholder approval and customary regulatory conditions. The expected closing date for these transactions is around January 31 2025. Pluri's CEO, Yaky Yanay, said: “At Pluri, we are committed to pioneering sustainable and impactful solutions for the food industry, as demonstrated by our launch of both Ever After Foods for cultivated meat and Coffeesai for cell-based coffee”. He added: "We believe that the synergy between Kokomodo’s advancements in cell line development and Pluri’s industrial-scale production creates a strong foundation for innovation, positioning the company to lead the field of cultivated cacao and set new benchmarks in cultivated cacao technologies”. By integrating Kokomodo’s expertise in cultivated cocoa production, Pluri aims to address growing consumer demand for sustainable food technologies. The move into the cocoa market aligns with Pluri’s broader strategy of diversifying its portfolio, which already includes ventures in cultivated meat and cell-based coffee. #Pluri #cellbasedcocoa #cellbasedchocolate #Kokomodo #investment #acquisition

Umami Bioworks has appointed Vivek Krishnamoorthy as its new director of R&D, a move that underscores the company’s commitment to advancing the cultivated seafood sector. With over 12 years of experience in cell line engineering and molecular biology, Krishnamoorthy is expected to drive significant innovation in developing sustainable food solutions. Krishnamoorthy’s expertise spans a range of expression systems, including both mammalian and microbial platforms. He has specialised in Chinese Hamster Ovary (CHO) cells, as well as various microbial strains such as Saccharomyces cerevisiae and Escherichia coli . His background includes extensive work in developing advanced expression platforms for biopharmaceutical products, therapeutic proteins and enzymes, positioning him as a pivotal figure in Umami’s mission to redefine seafood alternatives. His prior roles include leading projects at Lonza, where he integrated Crispr technology into mammalian genomes to enhance antibody productivity and stability. This experience will be invaluable as Umami seeks to innovate within the cultivated seafood industry, which aims to address sustainability challenges posed by traditional fishing practices. Krishnamoorthy’s approach focuses on translating scientific advancements into practical applications, a goal that aligns closely with Umami’s objectives. He has successfully managed the development of diagnostic kits and has a proven track record in optimising microbial expression systems for high-yield production. In his new role, Krishnamoorthy expressed enthusiasm about leading R&D efforts at Umami: "I am delighted to drive innovation and deliver impactful solutions to create a sustainable food ecosystem, and excited to lead the pioneering advancements in cultivated seafood with Umami Bioworks". His leadership is anticipated to foster collaboration across industries, enhancing the company’s capabilities in delivering scalable and efficient cultivated seafood products. Earlier this week, Umami Bioworks announced the release of its luxury cultivated caviar , aiming to meet growing consumer demand for high-end food products that prioritise ethical and environmental values. #UmamiBioworks #cultivatedseafood #appointment #researchanddevelopment

European dairy giant Hochland has teamed up with precision fermentation specialist Those Vegan Cowboys, to test the start-up’s cow-free casein in semi-hard and hard cheeses. Those Vegan Cowboys (TVC), headquartered in Belgium and founded in 2019, produces caseins using precision fermentation – a process that uses no animal inputs, making its dairy proteins vegan-friendly. Traditionally derived from bovine milk, casein is responsible for many of the taste and textural properties of cheese, such as stretching and melting. Belgian-Dutch start-up TVC has been working with several cheese producers in the last year to find out how its casein behaves in different circumstances at lab-scale. In October 2024, the company announced that its microbial casein had been discovered to outperform the cow’s casein currently used in cheese under certain conditions. The new partnership with Hochland aims to take the start-up’s cheese developments to the next level, with TVC’s CEO, Hille van der Kaa, describing the joint development agreement as an “important next step on the route to commercialisation”.  “Our partners have seen better stretching and melting compared to the animal-sourced version, allowing cheese producers to use less casein with the same result,” van der Kaa added. “This will ultimately lower the price of cheese. Now that we’ve got this casein, we want it to make as big an impact as possible.” Germany-headquartered, family-owned Hochland is one of Europe’s largest private cheese manufacturers, reporting a turnover of €2.25 billion and 413,800 tonnes of cheese sales in 2023. It has around 6,100 employees globally, with a product portfolio that includes dairy brands Hochland, Almette, Grünländer and Patros, as well as the plant-based dairy brand Simply V. Hochland said the partnership fits well with its long-term sustainability ambitions. It builds on the group’s recent sustainability initiative, ‘Milch für Hochland,’ in which it eliminated the use of herbicides and substrates that could contain plastic particles on meadows and fields. Hubert Staub, CEO of Hochland, commented: “Our dairy-based business will remain our strong core business, but we see that there is a demand for alternatives and we want to provide the best quality to our consumers. Milk proteins derived by precision fermentation could be a great solution.” With a ninth-generation farmer as a founder, and with most of its management team coming from farming backgrounds, TVC sees farmers as ‘vital partners’ moving forward. Chief commercial officer, Robert van den Breemer, said: “This new way of cheese making can relieve dairy farmers from several heavy societal issues they’ve been burdened with. We can grow past the cow's physical limitations in the healthiest way imaginable, and feed five times the number of people from the same amount of land.” He continued: “This can bring farmers the freedom to welcome more nature into their way of working, regain their role as stewards of the land and be acknowledged and rewarded for their services, way beyond maximising milk production. Stainless steel cows can relieve the heavy lifting of mass production, in a healthier way.” According to TVC, its microbial casein requires only a fifth of the land and water compared to animal-based casein – and is estimated to produce 80% less CO2 as well as no methane. The casein could also be used to develop healthier cheeses that contain no saturated fats, lactose and cholesterol, while retaining cheese’s organoleptic qualities. TVC is preparing to file for worldwide market approval, as precision-fermented casein is classified as a novel food. It expects to enter the US market in 2025, with Asia to follow, while market entry in Europe is expected within three to four years. Additionally, it will organise its first tastings in the Netherlands later this year. #Hochland #ThoseVeganCowboys #dairy #precisionfermentation

Cultivated beef manufacturer Mosa Meat has submitted its first request for Novel Foods market authorisation in the European Union, focusing on cultivated fat as a key ingredient. This is a significant development as the Dutch company aims to introduce its innovative products, such as hamburgers and meatballs, to the European market. The submission of cultivated fat marks a critical step in Mosa Meat's strategy to comply with the EU's regulatory framework, which mandates that cultivated ingredients be evaluated individually. This contrasts with the regulatory approach in Singapore, where full products are assessed. Cultivated fat is essential for replicating the taste, aroma, and mouthfeel of traditional beef, making it a pivotal component in creating a satisfying culinary experience. Maarten Bosch, CEO of Mosa Meat, said: “Fat is the soul of flavour,” highlighting how this innovation not only enhances Mosa's offerings but also holds potential for improving plant-based alternatives, which often struggle to achieve a similar sensory profile. The request comes on the heels of Mosa Meat's recent pre-approval tastings of its burgers and a partnership with Michelin-starred chef Hans van Wolde, who praised the quality of the cultivated fat, noting its impressive taste and mouthfeel. Such endorsements reflect the growing interest and potential for cultivated meat products in the culinary landscape. Want to learn more about fats? Anastasia Krivoruchko, co-founder and CEO of Swedish designer fat firm Melt&Marble, unpacks in How precision-fermented smart fats will shape the foods of the future This submission is only the second instance of a cultivated product entering the EU’s Novel Foods process, which is recognised globally for its rigorous safety standards. The evaluation process is expected to take approximately 18 months, as outlined by the European Commission. Mosa Meat's initiative aligns with broader trends in the food industry, where cultivated meat is seen as a solution to enhance food security and sustainability in Europe. The production of cultivated beef is projected to significantly reduce greenhouse gas emissions, land use and water consumption compared to traditional meat production methods. Additionally, the sterile manufacturing process of cultivated meat minimises the risks associated with pathogens and antibiotic use prevalent in conventional animal farming. As Mosa Meat navigates the regulatory landscape, the company underscores its commitment to innovation and collaboration within the European cellular agriculture ecosystem. By partnering with chefs, flavour developers, retailers and even conventional meat producers, Mosa Meat aims to create a more resilient and sustainable food system. #MosaMeat #EU #Europe #fat #beef #ingredients #approval More news from Mosa Meat Mosa Meat opens "world's largest" cell-based meat campus Mosa Meat holds first official EU tasting of cultivated beef Mosa Meat raises €40m to scale cell-based beef production

Umami Bioworks has unveiled its latest innovation in the food and beverage sector: cultivated caviar, a sustainable alternative to traditional sturgeon caviar. This product aims to address increasing consumer demand for luxury food items that prioritise ethical and environmental considerations. The cultivated caviar is developed using a proprietary blend of sturgeon cells combined with selected plant-based ingredients, allowing it to replicate the rich taste and velvety texture of conventional caviar. The product is marketed as not only a luxurious culinary experience but also a nutritious option, rich in omega-3 fatty acids, antioxidants and essential nutrients. With over 90% of sturgeon species currently endangered, Umami Bioworks positions itself as a leader in sustainable food innovation. The launch coincides with a growing market for caviar, which has seen a significant uptick in sales driven by social media trends, particularly among Gen Z consumers. The #CaviarTok phenomenon on platforms like TikTok has contributed to a 74% increase in caviar sales since 2020, with projections indicating further market expansion. The premium segment is emerging as the primary focus for many cultivated food companies, and the reasons are clear. High-end products not only offer higher profit margins but also serve a market eager for novel, ultra-luxurious culinary experiences. With the cultivated food industry striving to achieve price parity, premium offerings represent the quickest path to profitability. Find out more in our feature Haute cuisine: The rise of premium cultivated products .  Mihir Pershad, founder and CEO of Umami Bioworks, noted the importance of blending cutting-edge science with a commitment to oceanic heritage. “We are offering connoisseurs an indulgence that delivers exceptional taste and texture without compromise,” he stated. The company is actively seeking partnerships with premium retailers, fine-dining establishments, and brands interested in co-developing customised culinary solutions that align with sustainability goals. The technology behind UMAMI's cultivated caviar is designed to be both scalable and cost-effective, enabling food manufacturers to incorporate sustainable luxury into their offerings. This aligns with a broader trend in the food and beverage industry, where consumers are increasingly prioritising sustainability alongside quality. #UmamiBioworks #cutivatedseafood #cultivatedcaviar #Singapore