NEW TECH FOODS

The Good Food Institute (GFI) has outlined its ongoing commitment to advancing protein innovation, emphasising the importance of core values and a collaborative global network as driving forces behind its mission in the food and beverage sector. In a recent article on the GFI's website, the company's CEO Ilya Sheyman, articulated the organisation’s strategic focus for 2025, highlighting the urgent need for alternative protein solutions amid rising global demand for meat. "As we all start a new year, I’m struck by the power of core values in pulling off world-shaping work in the face of constant change," Sheyman said in the article. "Last year, more than 70 countries, including the United States, held national elections, considered by many to be the largest election year in history. Changes in leadership everywhere spur all sorts of societal shifts, creating new challenges and opportunities, knowns and unknowns, concerns and hopes – for all of us." As the world approaches a population of 10 billion by 2050, the pressure on food systems is expected to intensify, necessitating innovative approaches to protein production. Sheyman identified five core values that will guide GFI's initiatives: Belief in change: Fostering an environment where alternative proteins – derived from plants, cultivated animal cells or fermentation – can thrive. This approach aims to meet growing consumer demand while addressing significant societal challenges. Maximising impact: Focusing resources on areas that promise the greatest benefits, particularly in enhancing food system resilience through protein diversification. By reducing waste and creating new uses for agricultural byproducts, GFI aims to support farmers and improve public health. Open knowledge sharing: Promoting the dissemination of scientific research and data to facilitate breakthroughs in protein innovation. The organisation has funded research in over 20 countries and supports collaboration between academic institutions and the private sector. Evidence-based action: GFI’s strategies are grounded in robust data analysis, responding to the pressing challenges faced by food producers globally. By advocating for alternative protein methods, GFI seeks to provide sustainable solutions to the limitations of traditional meat production. Inclusivity: Emphasising the importance of collaboration across diverse sectors to create a more sustainable food system. This approach aims to unite stakeholders in addressing the growing appetite for meat while promoting environmental and community wellbeing. The organisation aims to leverage its global network to drive change in food production practices, aligning with broader trends towards sustainability and health. Image credit: ©Good Food Institute #GFI #GoodFoodInstitute #protein #globalpopulation #2025

Indian biotech company Biokraft Foods has hosted the country's first official tasting event for cultivated chicken meat in Mumbai. The event gathered leading representatives from PETA India, GFI India, CASMB, Brinc, YODA India, India Animal Fund, among others. Kamalnayan Tibrewal, founder and CEO of Biokraft Foods, said: “We are beyond thrilled to host this landmark event and introduce cultivated chicken meat to India. This is not just a milestone for Biokraft Foods but a leap forward for sustainable food innovation in the country." "The overwhelmingly positive feedback we received fuels our commitment to redefine how meat is produced. We are working closely with the Indian regulatory body, FSSAI, and are optimistic about commercializing our product by next year. We’re excited to lead this space and create a future where technology and tradition meet for a better planet.” The event featured cultivated chicken meat produced using 3D bioprinting technology to replicate the taste and texture of conventional meat. Nilesh Lele, president of CASMB and strategic advisor at Biokraft Foods, added: “Biokraft Foods is at the forefront of cultivated meat innovation, and this event underscores their potential to revolutionise the industry. I’m confident that Biokraft will not only lead in this space but also put India on the global map for sustainable food technology. This is just the beginning.” According to the company, Biokraft Foods plans more tasting events 'to expand external validation and reach a broader audience'. These events will allow consumers and industry experts to try cultivated meat and offer feedback to improve the product. #BiokraftFoods #India

Tufts University in Massachusetts, US, is set to convene industry leaders and researchers for its third annual Cellular Agriculture Innovation Day, an event aimed at exploring advancements in cellular agriculture. Scheduled for January 9 and 10 2025, at the Joyce Cummings Center, the event will address pressing challenges and emerging trends within the evolving landscape of food production. As cellular agriculture continues to gain traction, experts from start-ups, established companies, government bodies and academia will gather to discuss the latest research and policies influencing the sector. David Kaplan, Stern Family Endowed Professor of Engineering and director of the Tufts University Center for Cellular Agriculture (TUCCA), said: “The event has become a turning point each year that leaders in the space look forward to. The research, developments and implications discussed at this year’s event will be crucial for the continued advancement of the industry.” Tufts University has positioned itself as a pivotal player in cellular agriculture, particularly since being designated as the home of the National Institute for Cellular Agriculture by the USDA in 2021. The university’s focus on fostering collaboration among academia, industry and investors is expected to yield significant insights into the current state and future direction of cellular agriculture. This year's Innovation Day will tackle several key topics, including the industry's evolution amid a shifting political landscape, challenges in scaling production, and strategies for accelerating the translation of research into market-ready products. “Tufts is proud to call cellular agriculture one of our areas of research excellence,” said Caroline Genco, Tufts provost and senior vice president. “We are thrilled to once again convene the top leaders in the field to discuss the next steps in building cellular agriculture into a major industry.” The event will feature a diverse lineup of speakers, including: David Kaplan , Tufts University Nicole Tichenor Blackstone , Tufts University Lily Fitzgerald , Massachusetts Technology Collaborative Bruce Friedrich , Good Food Institute Johannes Fruehauf , Biolabs and LabCentral Mike Messersmith , Tender Food Natalie Rubio and Andrew Stout , Deco Labs Steve Simitzis , Solvable Syndicate Steven Finn , Siddhi Capital This invitation-only event underscores the growing significance of cellular agriculture in the food and beverage manufacturing sector. As the industry grapples with sustainability and innovation, discussions at this gathering are anticipated to shape future strategies and collaborations. #TuftsUniversity #cellularagriculture #events

A recent study published in Nature Communications has introduced a transformative approach in the cultivated meat sector, highlighting the use of autoclaved vegetables as scaffolds for muscle and adipose cell growth. This research, titled 'Growing meat on autoclaved vegetables with biomimetic stiffness and micro-patterns' was led by a team from the Beijing Institute of Technology. It aims to address the challenges of creating scalable, cost-effective and biomimetic scaffolds for cultured meat production. Key developments in cultured meat technology Autoclaving methodology: The research demonstrates that common vegetables can be effectively transformed into edible bio-scaffolds through a straightforward autoclaving process. Unlike traditional methods that involve decellularisation – often complicated and costly – this technique preserves essential cell-affinitive properties while providing the necessary mechanical properties for cell growth. Vegetable selection: The study identifies specific vegetables that exhibit natural micro-patterns mimicking muscle and fat tissues. Chinese chives and Shiitake mushrooms were found to support muscle cell proliferation and alignment, while loofah proved effective for adipocyte growth. This strategic selection underscores the potential for utilising readily available plant materials in meat engineering. Biomimetic properties: The autoclaved vegetables not only retain their structural integrity but also achieve biomimetic stiffness, crucial for guiding cell differentiation. The research indicates that these scaffolds can facilitate muscle and fat tissue formation, thereby enhancing the quality and texture of cultured meat products. Operational efficiency: The autoclaving process significantly reduces preparation time and complexity compared to decellularization methods, which can take several days. This improvement could lead to more efficient manufacturing processes and lower production costs, making cultured meat more accessible in the market. Nutritional benefits: The engineered meat products derived from these vegetable scaffolds may offer enhanced nutritional profiles. By integrating plant nutrients with cultured animal cells, manufacturers could create healthier meat alternatives that appeal to health-conscious consumers. Autoclaved vegetables with isotropic topology induced random orientation of C2C12 myoblasts. From the research 'Growing meat on autoclaved vegetables with biomimetic stiffness and micro-patterns'. Credit: Nature Communications Implications for the cell-based food industry For cell-based food manufacturers, the findings present a compelling case for adopting autoclaved vegetable scaffolds in their production processes. The ability to create scalable, cost-effective, and nutritionally rich meat products aligns with the industry's goals of sustainability and innovation. Key takeaways for manufacturers: Cost-effectiveness: The use of abundant plant materials can significantly reduce the costs associated with traditional animal-derived scaffolds, making cultivated meat production more economically viable. Scalability: The straightforward preparation process allows for easier scaling, enabling manufacturers to meet the rising demand for alternative protein sources. Consumer appeal: The potential for enhanced nutritional profiles and the use of familiar plant materials may resonate with consumers seeking healthier and more sustainable food options. Regulatory compliance: Using edible and non-toxic materials like vegetables may simplify regulatory hurdles, potentially accelerating market entry for new products. Significant strides for cell-based This research marks a significant step forward in the cultivated meat industry, offering a practical solution to some of the most pressing challenges faced by manufacturers. As the demand for sustainable and ethical food sources continues to grow, the integration of autoclaved vegetable scaffolds could play a pivotal role in shaping the future of meat production. The study not only highlights the innovative use of plant materials but also sets the stage for further exploration into hybrid food products that combine the best of both plant and animal worlds.

Cult Food Science has signed a binding letter of intent (LOI) to acquire The Better Butchers (TBB), a Vancouver-based company specialising in meat alternatives. The move signals Cult's ongoing commitment to expanding its portfolio within the rapidly evolving food technology sector, particularly in lab-grown meat and cellular agriculture. The LOI outlines Cult's intention to purchase 100% of TBB's outstanding shares from its shareholders for a total consideration of $2 million, payable in common shares of Cult. Additionally, up to 10 million shares may be issued based on TBB meeting specific post-closing milestones. TBB has garnered attention for its innovative use of mycelium-based proteins derived from fungi, which are produced through biomass fermentation. This approach enables the creation of products that not only aim to meet nutritional needs but also prioritise taste and texture – qualities that are often challenging to achieve in the alternative protein market. Cult's acquisition of TBB is further bolstered by the latter's collaborations with advanced companies in precision fermentation and cellular agriculture, focusing on hybrid cultivated meats and premium ingredients. This partnership aligns with Cult's strategy to enhance its technological capabilities and product offerings in the competitive food market. As part of the transaction, both Mitchell Scott, CEO of Cult, and Celeste Trujillo, co-founder of TBB, will join Cult's board of directors, with Trujillo taking on the role of CEO at TBB. Cult also plans to inject at least $300,000 into TBB to support its business development efforts. The transaction is contingent upon various conditions, including satisfactory completion of due diligence, regulatory approvals, and the approval of Cult shareholders. The LOI stipulates that a definitive agreement must be executed by February 10 2025. #CultFoodScience #TheBetterButchers #cultivatedmeat #meatalternatives #acquisition

Onego Bio, a Finnish-US food ingredient company, has formally submitted a Generally Recognized as Safe (GRAS) notification to the Food and Drug Administration (FDA) for its innovative product, Bioalbumen. This non-animal ovalbumin, produced through precision fermentation using Trichoderma reesei , aims to introduce the first non-animal egg protein with an amino acid sequence identical to that of conventional egg protein. This submission marks a significant step toward addressing the challenges faced by the $300 billion global egg market, particularly in light of supply chain vulnerabilities exacerbated by factors such as avian influenza. The GRAS notification process is crucial for demonstrating that Bioalbumen meets FDA safety standards for its intended uses, which include applications in baked goods, confectionery, pasta and ready-made meals. According to Onego Bio's CEO Maija Itkonen, the development of Bioalbumen aligns with the company's mission to create a more resilient food system. “Our GRAS filing reinforces our commitment to building a more sustainable food supply chain,” Itkonen stated. Itkonen highlighted the potential for Bioalbumen to alleviate supply chain risks and mitigate price fluctuations, while also offering health and environmental benefits. The production of Bioalbumen through precision fermentation presents a scalable alternative to traditional egg production, boasting a significantly reduced environmental footprint. Reports indicate that this method can lower greenhouse gas emissions by 89%, reduce land use by 95%, and decrease water consumption by 87% compared to conventional methods. This positions Bioalbumen as a forward-thinking solution for food manufacturers seeking to enhance sustainability in their supply chains. #OnegoBio #eggproduction #eggreplacement #GRAS #albumin

Molecular farming start-up PoLoPo has made a significant leap in agricultural biotechnology by transitioning from greenhouse operations to large-scale field cultivation of genetically modified potatoes designed to produce high levels of protein, including ovalbumin, an egg protein. This advancement increases the company's production capacity from tens of kilograms to an anticipated three tons. The initiative marks the first extensive deployment of PoLoPo's proprietary metabolic engineering techniques, enabling potato plants to manufacture and store proteins in their tubers. The harvested potatoes will undergo extraction and drying processes to produce functional protein powder suitable for various food applications. Maya Sapir-Mir, CEO of PoLoPo, said: “Moving from the lab to the greenhouse and now to field-growing has been exhilarating. The increased yield from these trials will be directed to commercial samples for our partners to begin working with the product in food applications.” Discover more about PoLoPo's work in our 'Start-up Spotlight' with CTO Raya Liberman-Aloni. Read here .   The current crop, set for harvest in Spring 2025, will not only supply larger samples for potential clients but also facilitate the testing of diverse new genotypes. This move aims to identify additional potato varieties that can enhance protein accumulation efficiency, while also revalidating previously selected genotypes under field conditions to ensure consistency and quality. Located in the Eshkol region of southern Israel, known for its agricultural production, PoLoPo has partnered with a seasoned local grower to support its cultivation efforts. The company’s approach transforms potato plants into micro-biofactories, enabling the extraction of proteins that can seamlessly integrate into existing food processing lines. PoLoPo’s first target protein, ovalbumin, is positioned as a cost-effective alternative in an industry facing challenges such as rising egg prices, supply chain disruptions, and avian flu outbreaks. Additionally, PoLoPo plans to provide patatin, a native potato protein that is allergy-friendly and highly regarded in both food and nutraceutical sectors. The start-up has also submitted for USDA regulatory approval , which is expected shortly, potentially allowing US partners and growers to begin cultivating PoLoPo’s protein-rich potato plants. #PoLoPo #molecularfarming #potato

As we step into 2025, we’re excited to continue sharing the latest news, trends and insights from the global cellular agriculture sector with you. We’ve got some big plans for 2025 and can’t wait to see what the new year brings. Here’s to a year filled with innovation, growth and regulatory approval! Warm wishes, The Cell Base

As we grapple with the challenges of feeding a growing population while minimising environmental impact, cellular agriculture and alternative proteins have emerged as transformative solutions. These technologies promise to revolutionise food production, offering food products without the environmental and ethical concerns associated with conventional agriculture. Eran Noah However, as with any groundbreaking innovation, the success of the sector hinges not just on scientific advancements but also on the strategic management of intellectual property (IP), particularly patents. Eran Noah, intellectual property advisor and founder of Noah IP, explores the critical role IP plays in shaping the future of the cell-ag space. The scientific and technological landscape Cellular agriculture and alternative proteins, which include plant-based, fermentation-derived and cultured proteins, are today at the forefront of food innovation. These technologies involve complex processes such as cellular differentiation, tissue engineering and fermentation, which require significant R&D, CapEx and OpEx investments. Given the intricacies of these processes, companies operating in this space must navigate a labyrinth of technical challenges, including scaling production, ensuring product safety and achieving cost parity with conventional products. In this context, the role of patents and other forms of intellectual property becomes paramount. Patents provide legal protection for novel inventions, allowing companies to secure exclusive rights to their innovations. This exclusivity is crucial in the early stages of technology development, where companies (and their venture capitalists) need to recoup their R&D investments and establish a competitive edge in a rapidly evolving market. The strategic importance of patents For businesses in the cellular agriculture and alt-protein sectors, patents serve as both a shield and a sword. They act as a shield by protecting core technologies from being copied by competitors, ensuring that the time, effort and capital invested in R&D translate into a sustainable business advantage. Without robust patent protection, companies risk having their innovations reverse-engineered and replicated by competitors, potentially eroding their market share and undermining their ability to attract investment. Conversely, patents also function as a sword by enabling companies to assert their rights against infringers. In a field as dynamic as foodtech, where scientific advancements can quickly lead to new product categories, the ability to enforce patents is essential. Companies can prevent competitors from entering their market space or negotiate licensing agreements that generate revenue and foster collaborative innovation. Moreover, patents contribute to the overall valuation of a company. In the cellular agriculture and alt-protein sectors, where many companies are still in the start-up or growth phase, a strong (and not necessarily wide) patent portfolio can significantly enhance a company's attractiveness to investors. Patents provide tangible evidence of innovation, which is a key factor that investors consider when evaluating the long-term potential of a business. Navigating the complexities of patent protection While the benefits of patent protection are clear, the process of obtaining and managing patents in the cellular agriculture and alt-protein sectors is far from straightforward. These fields are characterised by a high degree of interdisciplinarity, with innovations often straddling multiple scientific domains, including biology, chemistry, engineering and food science. As a result, drafting patent applications that adequately capture the novelty and utility of an invention requires a deep understanding of both the underlying science and the legal landscape. One of the key challenges in patenting such technologies is the need to strike a balance between broad and narrow claims. Broad claims offer extensive protection but are more likely to be challenged by competitors or rejected by patent examiners for lack of support or enablement. On the other hand, narrow claims may be easier to defend but offer specific protection, potentially allowing competitors to design around the scope of the patent. Therefore, companies must work closely with IP professionals who possess both the technical expertise to understand the invention and the legal expertise to draft enforceable claims of commercial significance. Another consideration is the geographical scope of patent protection. The cellular agriculture and alt-protein sectors are becoming more and more global, with companies seeking to commercialise their products in multiple markets. However, patent rights are territorial, meaning that a patent granted in one country does not provide protection in another. Companies must therefore decide in which jurisdictions to file patents, taking into account factors such as market size, regulatory environment and the competitive landscape. This requires a strategic approach to international patent filing, often involving a combination of national patents and regional patents, such as those granted by the European Patent Office (EPO). Beyond patents: The broader intellectual property ecosystem While patents are a critical component of IP strategy, they are not the only form of intellectual property that companies in the cellular agriculture and alt-protein sectors should consider. Trade secrets also play important roles in protecting and commercialising innovations. Trade secrets offer protection for proprietary information that cannot be easily reverse engineered, such as recipes, processes, and business strategies. Unlike patents, trade secrets do not require public disclosure, making them an attractive low-budget option for protecting sensitive information. However, maintaining trade secret protection requires robust internal controls to prevent unauthorised access or disclosure. The path forward As the cellular agriculture and alternative protein sectors continue to evolve, the strategic management of intellectual property will become increasingly important. Companies that proactively protect their innovations through patents and trade secrets will be better positioned to navigate the complexities of this emerging industry, secure a competitive advantage and drive long-term growth. For B2B professionals in the F&B manufacturing industry, understanding the nuances of IP in this context is not just a legal necessity but a business imperative. By integrating IP strategy into their overall business plans, companies can unlock the full potential of their innovations, ensuring that they are not only pioneers in the lab but also leaders in the market. In this rapidly advancing field, where the line between scientific breakthrough and commercial success is often determined by the strength of a company's IP portfolio, those who invest in a robust IP strategy today will be the ones who shape the future of food economy tomorrow. #IP #patent #NoahIP

The US Department of Agriculture (USDA) has published a report titled The Economics of Cellular Agriculture, which explores the burgeoning sector of cellular agriculture. This sector, which focuses on producing animal products – such as meat, seafood, milk and eggs – through innovative methods that minimise or eliminate the use of animals, is rapidly gaining attention amid shifting consumer preferences and sustainability concerns. The report, authored by Sharon Raszap Skorbiansky, Jonathan McFadden and Monica Saavoss, provides a comprehensive analysis of market dynamics, regulatory frameworks and the economic implications of this emerging sector as of 2023. Key findings 1. Market drivers The report identifies several critical factors driving the growth of cellular agriculture: Consumer demand: There is a noticeable shift in consumer preferences towards healthier, ethical and environmentally friendly food options. This trend is particularly pronounced among younger demographics who prioritise sustainability in their purchasing decisions. Health considerations: With rising awareness of health issues related to traditional meat consumption, such as antibiotic use and foodborne illnesses, consumers are increasingly seeking alternatives that promise enhanced safety and nutritional benefits. Environmental sustainability: The environmental impact of conventional livestock farming, including greenhouse gas emissions and land use, has prompted both consumers and investors to support alternative protein sources. Cellular agriculture offers the potential to reduce the carbon footprint associated with food production. 2. Regulatory environment The report provides a detailed overview of the regulatory landscape governing cellular agriculture in the US: Approval processes: The USDA and the Food and Drug Administration (FDA) are working collaboratively to establish clear guidelines for the approval and labeling of cellular agriculture products. As these regulations evolve, they will play a crucial role in determining the speed at which these products can enter the market. Labelling standards: Transparency in labeling is essential for consumer acceptance. The report emphasises the need for consistent and clear communication about the nature of cellular products to alleviate consumer skepticism. 3. Government research funding The report highlights the importance of federal investment in research and development: Innovation support: Increased government funding can facilitate breakthroughs in production efficiency and technology, helping to lower costs and improve product quality. This support is vital for maintaining the competitiveness of US producers in a global market increasingly focused on alternative proteins. Collaborative efforts: Partnerships between government agencies, academic institutions and private companies can accelerate the advancement of cellular agriculture technologies, fostering innovation and driving industry growth. 4. Market challenges Despite its potential, the cellular agriculture sector faces several significant challenges: Production costs: Current production methods for cell-cultured foods remain expensive, hindering widespread adoption. The report calls for ongoing research to optimize production processes and reduce costs. Consumer perception: Many consumers remain hesitant about lab-grown foods, often due to misconceptions about safety and quality. Education and outreach will be critical in shifting public perception and building trust in these products. Competition with traditional agriculture: The established meat and dairy industries are formidable competitors, possessing significant market share and consumer loyalty. Cellular agriculture must find ways to differentiate itself and demonstrate its value proposition effectively. Implications for manufacturers The insights from this USDA report carry important implications for manufacturers: Adaptation strategies: Companies need to be proactive in adapting their product lines and marketing strategies to align with the growing consumer interest in cellular agriculture. This may involve investing in research or forming partnerships with emerging cellular agriculture firms. Innovation opportunities: Manufacturers that embrace innovation and incorporate alternative proteins into their offerings could tap into a lucrative market segment. Developing products that leverage the unique attributes of cellular agriculture may provide a competitive edge. Regulatory awareness: Staying informed about the evolving regulatory landscape is crucial for manufacturers looking to enter the cellular agriculture space. Understanding compliance requirements will be key to successful product development and market entry.

In this instalment of The Cell Base's ‘Start-up spotlight,' we speak to Josh Robinson, CEO of Cocoon Bioscience, a Spanish biotech company that produces speciality enzymes and growth factors using insects in their chrysalis stage as bioreactors. Can you tell us about Cocoon Bioscience and the inspiration behind starting the company? Cocoon Bioscience is a biotech company based in Spain, which produces recombinant proteins and enzymes for the food and life science industries.   Founded in 2022, we use a unique technology to produce our proteins, which has performance, scaling and affordability advantages – we use insects as natural bioreactors as opposed to the traditional means of producing recombinant proteins, which is done in big, stainless-steel bioreactors with genetically modified bacteria or yeast.    The technology powering Cocoon, the Crisbio platform, was initially developed by our legacy company Algenex, as a way to make vaccines for animal health.  After the sale of Algenex to a large pharma company in 2022, Cocoon was spun out to pursue other industries that have significant bottlenecks in product development that could be solved with the proteins made with Cocoon’s technology. What inspired the development of Cocoon’s insect-based bioreactor technology, and how did it come about?  Necessity is the mother of all innovation.  The use of insect cells to produce proteins and vaccines has been demonstrated and commercially pursued for over three decades, with US Food and Drug Association-approved vaccines.  However, insect cells still need the expensive capex of stainless-steel bioreactors and high operating costs involved in the media designed to mimic the living system of the insect cells and the monitoring systems to ensure no contamination takes place, the pH is right, the oxygen levels are right, etc.  (It is worth noting that insect cells do not need to be genetically modified – a baculovirus, i.e. a virus specific for insects, can be used to make recombinant proteins).    In order for our legacy company to be able to commercial vaccines from insect cells, they need to get better at scaling and reduce costs.  The inspiration came when they realized that insect pupae in their chrysalis state are immobile, low cost, easily infected with a baculovirus, and contain billions of insect cells.  What were the key challenges in scaling Crisbio and how did you overcome them? There are three challenges that we needed to overcome with some creative innovation in order to scale Crisbio to the industrial scale.   First, we need to be able to rear 15 million insects or more in a contained environment in a way that we can have them in a continuous lifecycle from egg to full grown moth, so that we always have a starting supply of bioreactors.   Our entomology team spent years understanding the environmental conditions and sensory factors that allow us to build a repeatable, robust process for rearing our insects.   The second challenge was inoculating the cocoons with the baculovirus without damaging the insect.   We had to build a custom, first-of-its-kind automation platform in order to achieve this, spending over a year engineering and prototyping all aspects.   The final challenge was scaling the purification of our proteins from the insects.  For this, we took inspiration from the pharmaceutical industry, which has refined methods for decades of purifying a target protein out of a fermentation lysate – we just had to make a few tweaks to adjust for the fact that our lysate is crushed insects, not fermentation media.  How does your method produce cost-effective growth factors, compared to traditional bioprocessing? By eliminating both the high capex involved in purchasing stainless steel bioreactors, and the high operating expense involved in fermentation media and monitoring systems for fermentation, we have a much cheaper upstream process for production.   And with our automated platform, the people needed to run the full process is quite low, contributing to our more affordable process.   In addition, our process is linearly scalable – if something works in one insect, it will work in 100 or a million, so we don’t need to invest heavily in scaling production.  How does the regulatory landscape for insect-based recombinant proteins differ from conventional methods? There isn’t a vast difference in either the food regulatory space or the pharmaceutical regulatory space.   The products need to meet the quality specifications for both our method and conventional methods in terms of impurities, toxicities, allergens, etc.   One key that helps is that we don’t genetically modify our insects – if we did, that would send us down a more complex and unprecedented regulatory pathway that we are glad to avoid.  Can you explain how your growth factors like FGF-2 and PDGF support muscle and tissue development in cultured meat? Growth factors are like the ‘blue prints’ for the animal cells that growth into cultivated meat.  Without growth factors, cells won’t multiply and proliferate – the growth factors name is quite literal, it attaches to the cells and instructs them to grow.  They are only needed in minute quantities, on the order of 1 milligram of growth factor for 1 kilogram of cultivated meat produced.  However, with conventional fermentation, growth factors can represent over 50% of the total cost of producing cultivated meat – a critical cost bottleneck that Cocoon is using our technology to address. What challenges do you anticipate as you scale production to 20kg annually?  At the moment, don’t anticipate any major challenges to come – we have already demonstrated scaling for our first products to 50-litre scale.  In order to reach the 20 kg targeted annual capacity, all we would need to do is execute with the team and protocols we have in place.  The one thing we will need to do is expand our downstream purification equipment – right now, we have sufficient equipment to produce 3-4 kilograms per year and will be purchasing the equipment to expand in the near future.  How do you ensure the quality, safety and sustainability of your recombinant proteins? Quality and safety at the highest levels are table stakes for working in the food and pharma industries.  The design of our industrial facility was done to ensure that we are compliant with both good manufacturing production practices for pharma and compliant with the Food Safety Modernization act.   We have seen validation of the quality and safety of the platform through the European Medicines Agency's approval of an injectable vaccine for our legacy company in 2021.   Sustainability is also core to our mission.   While we want our products to help empower a more sustainable production of meat with cultivated meat, we also want to make sure we are sustainable in how we produce our proteins.   From our initial estimates, the CO2 emissions of our process may be up to 90% lower than the standard processes; however, we plan to do a much more detailed life cycle analysis of our entire operation and facility in the upcoming year to fully understand the environmental footprint of our products and how it compares to the current standards. What's next for Cocoon Bioscience? In addition to expanding our capacity and sharpening our pencils around our environmental footprint, we plan to continue to expand our product portfolio in the upcoming year, offering a full range of growth factors, including development of aquatic species growth factors for cultivated seafood.   We are also looking to deepen the collaborations with our existing partners to ensure that our products can have as large of an impact as possible on our target industries. #CocoonBioscience #Spain #insects #startupspotlight #exclusives

2024 saw some major investments, partnerships and innovations in the global cellular agriculture space. Below are the top five most-read stories from The Cell Base website this year. Umami Bioworks and Shiok Meats to merge, creating cultured seafood platform March saw Umami Bioworks and Shiok Meats unveil plans to merge, marking a significant development in the cultivated seafood sector. The merger aims to establish a global powerhouse in the growing market for sustainable seafood alternatives. Agronomics announced that Shiok Meats (an Agronomics portfolio company) was acquired by Umami Bioworks in a share-for-share transaction. The combined entity will leverage Umami Bioworks’ production platform and technologies, along with Shiok Meats’ expertise in crustacean cell cultivation. Both companies, headquartered in Singapore, anticipate collaborations that will enhance operational efficiencies, broaden commercial opportunities and expedite regulatory approvals for cultivated seafood products. Mihir Pershad, CEO of Umami Bioworks, said: “Uniting Umami’s platform technologies around continuous biomanufacturing and machine learning-based automation with Shiok Meats’ groundbreaking crustacean work offers an expedited path to the cultivation of a range of sustainable seafood products”. Sandhya Sriram, group CEO and co-founder of Shiok Meats, added: “The combined business means increased scale and speed to market in Asia and globally. The strong technology and team Umami has built will be the perfect custodian of the progress Shiok Meats has made on crustaceans, especially with our patent recently granted in the EU. I have always believed in consolidation to progress a novel industry like ours.” Read more here. Every secures foundational patent for precision-fermented ovalbumin September saw US animal-free egg firm The Every Company granted with a foundational patent, US 12/096,784. The patent strengthens Every's intellectual property portfolio and cements its position in food technology, specifically in precision-fermented egg proteins. The patent generally covers any ingredient composition for food products that incorporates recombinant ovalbumin – the principal protein found in egg whites – combined with at least one additional consumable ingredient. Ovalbumin constitutes over 54% of the protein in an egg white and is the protein most responsible for egg’s foaming, binding, gelling and nutritive properties across the applications where eggs and egg whites are used as ingredients. The scope of this patent includes a range of innovations including: 🥚🍳 Wild-type ovalbumin variants with enhanced performance through various modifications 🥚🍳 Ovalbumin sourced from multiple avian species and production methods utilising a range of yeast and fungal systems such as pichia, trichoderma, saccharomyces and aspergillus The patent spans an array of product formats, such as baked goods, binding for meat and meat analogues, ready-to-eat egg, whipped cream, ice cream and meringues, and addresses numerous functional applications including hardness, cohesiveness, springiness, chewiness and foam stability, in both liquid and powder forms. Read more here. SuperMeat achieves breakthrough in cost parity for cultivated chicken Last month, Israel’s SuperMeat announced groundbreaking innovations to make cultivated chicken affordable. With fat produced in 24 hours and muscle in four days, SuperMeat is able to deliver high yields at speed. These advancements enable SuperMeat to produce chicken at $11.79 per pound at scale, which is on par with pasture-raised premium chicken in the US. This breakthrough marks a crucial step toward the commercialisation of cultivated chicken. SuperMeat can produce fat within 24 hours and muscle in four days – leading to faster production cycles and higher volumes. The start-up says that this approach delivers the full sensory experience of chicken, providing the texture, taste and nutrition consumers expect from conventional meat, while advancing cost efficiency at scale. SuperMeat’s process begins with a nine-day cell growth phase to reach high cell densities, followed by a 45-day period where meat mass is harvested daily while the remaining cells continue to grow. In a compact 10-litre bioreactor run, this continuous process produces around 66 pounds of cultivated chicken, demonstrating the high efficiency of the system, which requires minimal space and resources compared to conventional methods. Once the continuous process is established, SuperMeat can produce 3 pounds of meat – the equivalent amount of edible meat received from slaughtering one chicken – in 2 days, compared to the 42 days it takes to raise and process a traditional chicken. Additionally, with current production parameters, cultivating 1kg (2.2 pounds) of chicken requires 80% less land than conventional chicken farming. Read more here. Finnish researchers develop tech to produce cultured meat without growth factors In June, researchers at the University of Helsinki’s Helsinki Institute of Life Science (HiLIFE) unveiled a method to produce cultivated meat that does not rely on growth factors. Pekka Katajisto and his colleagues hope to solve the problem of scaling-up cell-based meat – namely expensive growth factors – with the new tech they are developing in their Myocopia project. Currently, cultivated meat relies on growth factors to make the cells grow and differentiate – the Myocopia team takes another approach and controls the same processes by affecting cellular metabolism. The researchers studied how cellular metabolism regulates the division and differentiation of stem cells. Their basic research on the metabolism of muscle stem cells led to an innovation that can keep the cells expanding longer than with current methods. This enables the precise control of cells in meat-producing bioreactors. “The cells can be kept multiplying in a financially viable way until the reactor is full. The cells are then guided to form meat – again using their own metabolism,” Katajisto added. With the technology developed by Myocopia, the metabolism of cells can be modified so that they divide effectively and form meat only when instructed to do so. The researchers expect this to facilitate the large-scale production of cell-based meat, in turn making cultivated meat products affordable for consumers. Patenting of the technology has begun, and the Myocopia researchers expect discussions with VC funds to take place in 2025. Read more here. Cell-based meat production costs could fall significantly with new tech In January, researchers at the Tufts University Center for Cellular Agriculture (TUCCA) created bovine muscle cells that produce their own growth factors, a step that can significantly cut costs of the production of cell-based beef. In a study published in Cell Reports Sustainability journal, researchers successfully modified bovine muscle cells to produce fibroblast growth factors (FGF). Muscle cells are the primary type found in products like steaks and hamburgers – FGF plays a crucial role in the development and differentiation of these cells. Andrew Stout, director of science at the Tufts Cellular Agriculture Commercialisation Lab (CACL) and lead researcher on the project, said: “FGF is not exactly a nutrient. It’s more like an instruction for the cells to behave in a certain way. What we did was engineer bovine muscle stem cells to produce these growth factors and turn on the signalling pathways themselves.” “While we significantly cut the cost of media, there is still some optimisation that needs to be done to make it industry ready. We did see slower growth with the engineered cells, but I think we can overcome that.” Such strategies could include changing the level and timing of expression of FGF in the cell or altering other cell growth pathways. Stout explained: “In this strategy, we’re not adding foreign genes to the cell, just editing and expressing genes that are already there,” to see if they can improve the growth of the muscle cells for meat production. Stout said that this approach could lead to simpler regulatory approval of the ultimate food product as regulation is more stringent for the addition of foreign genes rather than the editing of native genes. He says the strategy could be transferrable to different proteins such as fish and chicken as “all muscle cells and many other cell types typically rely on FGF to grow”. Read more here.