NEW TECH FOODS

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. Cocoon Bioscience opens plant to produce recombinant proteins in cocoons In October, Spanish biotech firm Cocoon Bioscience inaugurated its new plant at the Bizkaia Technology Park in Derio, Spain. The plant specialises in the manufacturing of Cocoon’s recombinant proteins and is the ‘world’s first’ industrial-scale plant that produces these proteins using living bioreactors. The high-performance growth factors are designed for use in the alt-protein industry, specifically in cell-based meat. Cocoon’s Crisbio technology utilises insects (pupae of Trichoplusia ni – a medium sized moth also known as a cabbage looper) in their chrysalis stage as high-efficiency, low-cost natural bioreactors. This method is more natural, scalable and accessible compared to traditional fermentation methods using bacteria, which relies on stainless steel bioreactors. Spanning 4000-square-metres and with 2300-square metres designated for production, the facility has the capacity to generate an annual output of 5kg of recombinant protein, with the potential to increase capacity beyond 20kg. Read more here. Illinois injects $680m in biotech sector through government investment strategy In March, the US state of Illinois advanced its presence in the biotech sector through a government investment strategy, enhancing its biomanufacturing and precision fermentation capabilities. The initiative, led by Governor JB Pritzker, is in partnership with Innovate Illinois – a coalition that launched in February, aimed at securing federal investment in science, technology, and climate initiatives within the state. Governer Pritzker and Innovate Illinois announced $680 million to create the Illinois Fermentation and Agriculture Biomanufacturing (iFAB) Tech Hub, supported by public and private funding. The iFAB initiative is led by the Integrated Bioprocessing Research Laboratory (IBRL) at the University of Illinois Urbana-Champaign, in partnership with 30 other key stakeholders. It aims to leverage the state’s agricultural strengths to drive innovation and economic growth within the sustainable biomanufacturing sector. Read more here. Massachusetts invests $2.1m to create new cell-ag centre at Tufts University October saw the Healey-Driscoll administration and the Massachusetts Technology Collaborative (MassTech) award $2.14 million to the Tufts University Center for Cellular Agriculture (TUCCA). The funding will be used to establish the Foodtech Engineering for Alternative Sustainable Technologies (FEAST) centre, which will advance cellular agriculture research at Tufts. The grant, made through MassTech’s Center for Advanced Manufacturing (CAM) Massachusetts Manufacturing Innovation Initiative (M2I2) programme, is designed to help close the gap between innovation and commercialisation for Massachusetts manufacturers. The FEAST centre will help companies and academic partners advance the prototyping of cell-ag products using cutting-edge equipment and is expected to create 60 new jobs in Massachusetts’ bioindustrial manufacturing ecosystem. The centre’s high-tech equipment will enable partners to produce cells and form those cells into final products, as well as a test kitchen to evaluate taste, texture and other product features. Read more here. Ivy Farm and Synbio Powerlabs partner to produce cultivated meat at ‘world’s largest’ facility In May, Synbio Powerlabs and Ivy Farm Technologies announced a new scale-up and manufacturing partnership aimed at pioneering the use of mammalian cells in large food-grade fermenters at Synbio’s new hub. With the support of a €2.99 million grant from the Finnish government, Synbio Powerlabs is transforming a large food-grade facility, located near Helsinki, into a multi-purpose site for food innovation. The new facility, due to go live in early 2025, has been designed to help scale the production capabilities of start-ups operating in innovative industries such as precision fermentation, biomass fermentation and cell-based meat. The facility has pilot scale equipment and production scales at 10,000 litres and 27,000 litres and will also have six, 250,000 litre manufacturing vessels, which, once opened, will make it the largest facility of its kind in the world. As part of this partnership, Ivy Farm will be the first to demonstrate the scalability of mammalian cells in food-grade vessels at this level of output. For Ivy Farm, this collaboration offers a strategic advantage, mitigating CAPEX costs and risks associated with scaling up production by gaining access to Synbio Powerlabs' expertise and existing facilities. Read more here. ORF Genetics and Vow announce success of cell-based meat tasting in Europe Earlier this year, Icelandic biotech ORF Genetics and Australian cell-based meat company Vow announced the success of a cultured meat tasting in Europe. The tasting, which took place on 12 February, saw various professionals taste dishes created from the cells of Japanese quail. Among those attending was the Prime Minister and acting Minister of Food, Fisheries and Agriculture of Iceland, Katrín Jakobsdóttir, who ‘enjoyed’ her first taste of cell-based meat at the event. Berglind Rán Ólafsdóttir, CEO of ORF Genetics, commented: "We are excited to bring this innovative, novel food product for this milestone tasting event here in Iceland, showcasing that not only is cultivated meat a more sustainable alternative to traditional meat – but that it is also a delicious one. ORF's barley-grown growth factors allow cultured meat companies like Vow not only to grow but to rapidly scale-up its production to meet future-market demands." Read more here. Come back tomorrow for the next five biggest news stories from The Cell Base this year!

As the demand for sustainable, scalable and ethical food sources grows, molecular farming and plant cell cultivation emerge with potential to redefine the global food system. Molecular farming leverages plants as advanced biofactories to produce proteins, while plant cell cultivation optimises controlled cellular environments to synthesise food components and bioactive compounds. In this feature, we explore how these technologies address environmental and ethical challenges while catering to the evolving needs of the food industry. What’s the difference? Molecular farming and plant cell cultivation are both advanced methods in biotechnology for producing valuable compounds, but they differ in their approaches and applications: Molecular farming Process: Molecular farming involves genetically modifying plants to produce specific proteins, enzymes or other high-value compounds (eg. nutritional supplements or pharmaceuticals). This is often done by inserting genes into the plant's DNA, instructing it to produce the desired compound as it grows. Applications: Used in the food-tech space to produce animal-free proteins, for example producing essential growth factors in bioengineered barley plants Advantages: Low-cost and large-scale production potential, as plants can be grown in fields or controlled environments. Also, it can scale up without the need for high-tech fermentation facilities. Plant cell cultivation Process: Plant cell cultivation grows specific plant cells or tissues in controlled laboratory conditions, often in bioreactors. Unlike molecular farming, this doesn’t involve whole plants; instead, plant cells are cultured to produce particular bioactive compounds, using plant tissues that are rich in these compounds. Applications: Used to produce botanical and food ingredients, as well as to enhance specific characteristics, such as increasing the protein content of compounds naturally found in certain plant cells. Advantages: Allows precise control over production and purity, as the cells are cultivated in highly regulated conditions. It also bypasses issues related to agricultural factors like seasonality or crop failures. Key differences Genetic modification: Molecular farming usually involves genetically modifying plants, while plant cell cultivation may not require genetic modification, as it leverages the natural ability of plant cells to produce desired compounds. Scale and environment: Molecular farming typically grows whole plants, often outdoors, while plant cell cultivation uses controlled, sterile environments to culture cells in bioreactors. Application areas: Molecular farming is more geared toward protein-based products, such as producing casein in agricultural seeds, while plant cell cultivation is suited for secondary metabolites, for example, it allows for the creation of high-quality coffee compounds from a select few cells of coffee beans. Both approaches provide sustainable, scalable alternatives to traditional agricultural and industrial methods, presenting valuable opportunities for the food sector, along with applications in the pharmaceutical and cosmetic industries. Company spotlights On the following pages, we spotlight ten pioneering companies advancing molecular farming and plant cell cultivation, showcasing their innovative approaches to addressing the global food system's most pressing challenges./ Molecular farming Evogene Founded in Israel in 2002, Evogene is focused on developing sustainable, animal-free proteins through the use of advanced AI-driven computational biology. “Our overall vision is to improve food security and reduce the environmental impact of livestock by developing more sustainable and cost-effective crop-bred, animal-free proteins for meats and dairy,” Eyal Ronen, EVP of business development at Evogene, told The Cell Base. Evogene is currently concentrating on the production of casein, a key protein in dairy products, through the cultivation of genetically modified potatoes. This approach enables the production of cheese without relying on cows. Evogene's innovative process leverages an extensive database of microbes and small molecules, integrating this information with advanced machine learning algorithms. These algorithms assess a range of parameters tailored to specific research inquiries, streamlining the screening process considerably when compared to traditional candidate sequencing methods. This sophisticated approach allows for the rapid identification of the most promising candidates, significantly enhancing the efficiency of bringing viable commercial products to market. In April, Evogene, in collaboration with Israel’s Strauss Group’s food-tech incubator, The Kitchen FoodTech Hub (TKH), announced the launch of a new venture called Finally Foods. Specialising in molecular farming for the food sector, Finally Foods focuses on delivering sustainable, alternative sources of animal-based proteins. Evogene retains a 40% ownership stake in the new company, with TKH and the founding team – CEO Dafna Gabbay and CTO Basia Vinocur – holding the remaining shares. NewMoo Founded in 2021, Israeli start-up NewMoo has developed a platform for producing casein in agricultural seeds – a technique called plant molecular farming. Casein is essential for recreating the sensory experience of traditional dairy cheese. “Until now, cheese alternatives have struggled to offer consumers the real cheese experience, nutrition and price,” explained Daphna Miller, NewMoo’s CEO. “These cheese analogues do not contain the key dairy proteins – caseins – necessary to precisely recreate the sensory properties of dairy cheese.” NewMoo’s approach solves this problem by producing a liquid casein base that mirrors the functionality of cow’s milk. “Our animal-free liquid casein mimics all the functional traits of real milk protein for crafting cheese the traditional way,” Miller added. “It can seamlessly replace dairy milk in any cheese manufacturing facility without the need for special equipment, maintaining the typical aroma, flavour and texture that cheese eaters crave." The start-up’s technology was built out of research conducted at the Weizmann Institute of Science, in Rehovot, Israel. The platform allows for the expression of two or more caseins within a single plant. The seeds are sown in outdoor fields, and after harvesting the plants, the casein is extracted through a unique development process, yielding a hormone-free, lactose-free and cholesterol-free liquid casein base. This base replicates the functionality of dairy cheese, providing the same melt, stretch, and texture as traditional products. “Our animal-free proteins are identical to animal-derived caseins,” Miller commented. “For these reasons, our go-to-market is mozzarella for the pizza industry.” Unlike precision fermentation practices, NewMoo’s plant molecular farming approach uses plant seeds as bioreactors and leverages open fields as production lines, reducing costs while offering the flexibility to produce these complex proteins at scale. ORF Genetics Established in Iceland in 2001, ORF Genetics manufactures recombinant proteins, including essential growth factors, through bioengineered barley plants. The company has pioneered several innovations within the molecular farming sector. Its plant-based protein production platform employs bioengineered barley seeds as a production host, and enables a cost-effective, scalable and sustainable method for generating high-purity speciality proteins, such as growth factors. Additionally, ORF Genetics has developed advanced seed technology designed to enhance yield. Its optimised barley seed production techniques maximise the output of target proteins while minimising environmental impact. This technology facilitates cultivation in geothermal greenhouses and supports in-field cultivation at scale. The company's rigorous purification processes employ advanced methods to guarantee that its speciality proteins meet the highest quality and purity standards, making them suitable for sensitive applications like cell culture media. Furthermore, ORF Genetics can adapt its processing techniques to better suit food production needs, including the creation of cultivated meat or fish. “Using gene technology, our process begins with bioengineering the barley plant to produce the speciality protein in the seed,” Björn Örvar, ORF Genetics’ co-founder, CSO and EVP of business development, said. “These bioengineered plants are then scaled up in geothermal greenhouses in Iceland before harvesting. For some speciality proteins, we also use infield cultivation for large-scale production. After harvest, the seeds undergo a series of extraction and purification steps to isolate the target proteins, ensuring they meet high-quality and purity standards.” In the cellular agriculture space, the firm has developed MESOkine animal growth factors designed to facilitate the large-scale production of cell-based meat and fish. “Our production of MESOkine is highly scalable and economical and can help our clients to bring down the cost of their production,” Örvar added. “We also produce SAPORkine, various taste management proteins such as sweeteners, that can be produced at scale in our barley seeds.” PoLoPo Israeli molecular farming start-up PoLoPo uses genetic engineering to produce proteins in potato plants. The start-up has created a new strain of potatoes that can produce egg protein, or ovalbumin, that is identical to chicken egg protein. PoLoPo’s SuperAA platform enhances the production of targeted functional proteins in potato plants. The platform improves the plant’s amino acid metabolism – crucial for effective protein synthesis – in the storage organ, known as the tuber. Amino acids are efficiently transported to and concentrated in the potato tuber, where they facilitate the increased production of PoLoPo’s target protein – the firm is starting with ovalbumin. PoLoPo’s ovalbumin is a one-to-one replacement for egg protein powders, which are widely used for enhancing nutritional value, increasing shelf life and for its functional properties such as texture and stability. In addition to ovalbumin, PoLoPo has successfully increased the native protein content of patatin – a non-allergenic protein used in a range of food products, including plant-based meats and dairy alternatives, baked goods, cereals, snacks, beverages, sports nutrition and nutraceuticals. “Putting it briefly, we insert a DNA sequence into the potato plant’s genome,” Raya Liberman-Aloni, PoLoPo’s CTO, told The Cell Base. “When appropriately expressed in the right tissue and at the right time (our secret sauce), the plant produces the protein we are interested in, and it accumulates in the potato tuber. Plants are ‘trained’ to produce the protein we want and grow as typical potato plants. The potato tubers are harvested, the proteins are extracted using traditional potato processing lines and are then dried into powder.” The flexibility of PoLoPo’s platform allows for its application to other food ingredients as well. “We’ve started with ovalbumin, but other animal proteins, notably dairy protein, can be produced on the SuperAA platform,” Liberman-Aloni concluded. Plant cell cultivation California Cultured Through plant cell cultivation, US food-tech start-up California Cultured is pioneering the production of cocoa- and coffee-based products. “Our plant cell culture technology allows us to produce cocoa and coffee products that have identical characteristics to any chocolate bar or cup of coffee you will find at the store down to the very last molecule,” California Cultured CEO Alan Perlstein said. “We select cacao and coffee varieties with the best flavour and health properties, take a handful of cells from them, and grow the cells as we equip them with plant nutrients in our low-cost reactor systems. Then our cells are harvested, fermented and roasted to create the cleanest and most delicious chocolate and coffee products ever made.” California Cultured’s technology enables the company to grow ‘infinite’ amounts of bean tissue, very quickly and efficiently in a small space, rather than relying on favourable weather and labour, without waiting the five years it typically takes for a cacao tree to start producing cocoa. “We have developed an extremely high-flavanol cocoa powder line, an ingredient recognised by the FDA to reduce the risk of cardiovascular disease,” Perlstein added. “Also, we can grow real chocolate without lead or cadmium, and we are the first plant cell culture company to be able to produce cocoa butter. Cocoa butter is an essential ingredient for chocolate, but fats have been very difficult to produce in plant cell culture. Because we have been able to unlock cocoa butter production, we will be able to call our products chocolate.” Pluri Israeli biotech firm Pluri is advancing sustainable food production through its proprietary 3D cell expansion platform, which enables the large-scale production of bioactive compounds. “Cultivation of plant cells in a controlled environment offers unique advantages, including a safer and more efficient platform for producing a range of plant metabolites,” Nimrod Barzvi, Pluri’s chief commercial and marketing officer, explained. “PluriAgtech offers cell-based solutions to optimise crop yields, create more resilient plants and deliver plant-based bioactive compounds for nutritional purposes.” Pluri’s proprietary 3D cell cultivation platform mimics the natural function of plant cells by creating a suitable environment for cell growth and produces a wide range of compounds that are typically difficult to manufacture by conventional methods. “Our goal is to make farming more productive, reduce its environmental footprint and foster harmony between agriculture and nature,” Barvzi added. The firm’s proprietary bioreactor system allows full control over all parameters in a unified manner for cells to grow – the way they are used to in agriculture. The cells start secreting bioactives that can be scaled up in Pluri’s modular Matrix bioreactor. Inside this closed, fully automated system, all critical parameters are controlled throughout the growth cycle, and conditions can be adapted to many types of plant cells and applications. “For example, our cell-based coffee uses a very small amount of coffee plant that could replace 1,000 plants in the field,” Barvzi pointed out. “Plus, our coffee is ready in three weeks, rather than waiting for trees to produce a crop twice a year.” Novella Israeli biotech firm Novella uses plant cell cultivation to grow botanical ingredients without the need for the entire plant. The start-up has developed unique protocols and specialised media to activate various metabolic pathways within plant cells. This approach allows the company to maximise the value of the entire plant cell rather than isolating just one component. Additionally, it has engineered a semi-continuous process, coupled with a newly designed bioreactor system, that enhances efficiency and scalability. "Our technology keeps the plant cells intact, preserving their full nutritional potential and ensuring a high-value product that stands out in the market,” Itay Dana, Novella’s co-founder and chief business development officer, told The Cell Base. Novella's flagship products are derived from nutrient-rich plants, including berries, tomatoes and kale, particularly focusing on whole-berry formulations. These products come in powdered form, containing a full spectrum of bioactive compounds, such as polyphenols, carotenoids, vitamins and proteins. The applications of these ingredients span various sectors, including sports nutrition and natural preservation systems, promoting overall health and wellness. “Our process starts with collecting plant tissues from various parts of the plant and different maturity stages,” Dana explained. “These tissues are then cultured in specialised media in our lab, leading to a liquid plant-cell suspension where the cells grow efficiently. This method shortens propagation time and boosts the concentration of bioactive compounds. The cells are then scaled up in bioreactors, harvested and dried, ensuring high-quality, nutrient-rich plant-based ingredients.” Ayana Bio Spun off from Ginkgo Bioworks in 2021, Ayana Bio leverages plant cell culture technology to produce bioactive ingredients that support health and wellness. Ayana Bio’s process is meticulously designed to optimise bioactive production. It begins with growing authenticated plants in the lab, followed by sampling and sterilising plant materials. The excised tissues are placed in a nutrient-rich culture medium, crucial for cell division and de-differentiation to form a callus. This liquid suspension allows for precise control over growth conditions, including temperature, pH, aeration and elicitors. The use of high-throughput technologies, such as multi-omics, facilitates the identification of the most promising cell lines for specific bioactives. Frank Jaksch, CEO of Ayana Bio, told The Cell Base: “Our ingredient portfolio includes popular health and wellness ingredients like echinacea, known for its immune benefits, lemon balm, which supports sleep and mood support, and sage, which boosts a healthy inflammatory response and cognitive support, as well as emerging plants such as dog rose and hedge nettle.” Ayana Bio differentiates itself by leveraging high-throughput synthetic biology capabilities, including genetic sequencing and analytical chemistry, to optimise plant cell lines. This unique approach allows it to analyse hundreds of plant cell lines simultaneously, identifying the most promising candidates for commercial production. Reagenics In August, Israeli biotech start-up ReaGenics achieved a significant milestone by developing potato biomass with a protein content of 31% through cell cultivation. Traditionally, potatoes contain only about 2% protein and are not regarded as a viable protein source. “We’re developing cutting-edge bioreactor technology that supports large-scale production of plant-based proteins and compounds,” highlighted ReaGenics’ CEO Eran Lagon. “We're also performing the research for the plants that we believe to have the most impact, like potatoes.” ReaGenics grows plant cells in bioreactors, supplying them with a balanced mix of sugars, vitamins, minerals and nutrients to ensure a consistent production of plant compounds. The process integrates AI to optimise the growth conditions of plant cells, supported by continuous feedback from the growth environment. “This approach allows us to consistently produce high-quality ingredients at scale,” Lagon noted. The functional properties of ReaGenics' potato protein – including solubility, gelling, foaming and emulsification – make it highly versatile. The non-GMO protein includes all essential amino acids and has a PDCAAS score of 0.99, which makes it suitable for a wide range of food applications. Best of both worlds Ginkgo Bioworks operates in both the molecular farming and plant cell cultivation spaces. Founded in 2008 in Boston, the company uses its synthetic biology platform to aid customers in the development of functional proteins, enzyme biocatalysts, small molecule ingredients and microbial strains, serving a variety of applications in the nutrition and wellness industries. Ginkgo’s platform equips clients with essential tools to mitigate risks associated with research and development projects, streamlining the innovation process. "The breadth of our experience is really important here,” Patrick Boyle, Ginkgo Bioworks’ chief scientific officer, told The Cell Base. “We can bring in domain expertise that would be expensive or impractical for a customer to bring on for a single project." The company recently collaborated with GreenLab to grow brazzein, a low-calorie sweetener protein, in corn, showcasing its capabilities in molecular farming. Simultaneously, Ginkgo's advanced plant cell cultivation techniques enable efficient protein expression and growth, allowing clients to leverage the significant biomass of engineered plants. Ginkgo's approach integrates innovative technologies, including a reconfigurable automation system and high-throughput data generation capabilities, which streamline R&D processes. The company's extensive strain library and screening capabilities facilitate the discovery of valuable plant traits. By optimising gene sequences for efficient expression, Ginkgo can enhance protein yield in both plants and microbial systems. #TheCellBase #molecularfarming #plantcellcultivation #biotech

The EVERY Company has been awarded a patent for its recombinant ovalbumin ingredient in the European Union. The development follows the recent announcement of EVERY's US patent (US 12,096,784) and adds to the company’s growing IP portfolio, which includes patents for recombinant ovalbumin in countries such as Finland, Germany, Denmark, the UK and Mexico. EVERY’s co-founder and CEO, Arturo Elizondo, said: “Having our technology and product recognised as novel by the patent offices in both the US and European Union, two of the largest markets in the world, is a major win after a decade of continuous innovation." The newly granted patent (4017287) covers an ingredient composition for food items containing a specific range of recombinant ovalbumin. As the primary protein in egg whites, ovalbumin is crucial for providing foaming, binding, gelling and nutritive properties. The patent builds on the innovations outlined in EVERY’s US 12,096,784 patent, including wild-type ovalbumin with enhanced functionality through various modifications, and ovalbumin derived from multiple avian species. The production methods utilise hosts such as Pichia, Trichoderma, Saccharomyces and Aspergillus . The patent details applications for recombinant ovalbumin in products like baked goods, meat and meat alternatives, ready-to-eat egg products, whipped cream and meringues, highlighting its contributions to properties like cohesiveness, springiness, chewiness and foam stability in both liquid and powder forms. Although EVERY has not yet secured regulatory approval in the European Union, it has established commercial partnerships with European food companies Grupo Palacios and Unilever’s The Vegetarian Butcher earlier this year. Elizondo added: “It’s no secret that the food tech and alt protein ecosystem is crowded. When it comes to bio-equivalent egg protein, however, our IP Estate has allowed us to maintain the largest first-mover advantage in the entire ecosystem, with a 7+ year head start on the nearest competitor." "We were the first to focus on egg proteins using fermentation. We were the first to launch these products in the market, and we will be the first to bring recombinant egg proteins into the mass-market. We’re just getting started”. #TheEVERYCompany #EU

Researchers at Germany’s Fraunhofer Institute for Molecular Biology and Applied Ecology IME have developed a protein-based sweetener claimed to be around 10,000 times sweeter than sugar. In the joint research project, titled NovelSweets, the researchers have teamed up with partners to use biotechnology methods to produce innovative, protein-based sweeteners that could replace sugar and existing artificial alternatives. Researchers are working with industry partners MetaX Institut für Diätetik and Candidum, to support the German Federal Ministry of Food and Agriculture in its efforts to reduce the sugar content of ready-made products and beverages in response to the rise of health issues caused by poor nutrition. The World Health Organization recommends a maximum daily intake of 25g of table sugar per person, equivalent to about five to ten teaspoons. Many processed foods such as convenience foods, sauces, fruit juices, breakfast cereals, fruit-flavoured yogurts and soft drinks are high in sugar – a 250ml glass of cola contains 27 grams, more than the recommended daily amount. Sweet-tasting proteins (SPs) are molecules that occur naturally in some plats and fruits. Due to their structure, they bond very readily – like sugar – to human taste receptors on the tongue. One of the most well-known SPs is brazzein, a protein found in the African plant Pentadiplandra brazzeana. Several start-ups in the food-tech space are working with brazzein to develop new sweetener ingredients, such as Oobli and Ginkgo Bioworks. As extracting the protein from the plant is a ‘lengthy and laborious’ process, the NovelSweets team partners are developing protein varieties based on the protein sequence of brazzein, optimising them with an eye to pH and temperature stability, then using biotechnology tools to produce them. Additionally, they are improving the new varieties in terms of sweetness and flavour – Stefan Rasche, a researcher at  Fraunhofer IME, explained that brazzein naturally feels ‘scratchy’ in the throat. “We’re changing the protein sequence to prevent this kind of undesirable effect. The goal is a better sensory experience, without any unpleasant flavour or aftertaste,” he said. Microbial fermentation is used to produce the improved candidates. The gene that encodes the SP, containing a description of the protein’s amino acid sequence, is implanted into yeast cells, which multiply inside a bioreactor under controlled conditions to produce as much of the SP as possible. Following purification and drying, the protein-based sweetener is ready. The researchers have named the sugar substitute ‘X3’. According to the team, X3 tastes ‘a little like honey,’ making it an ideal sweetener ingredient. “A single gram of the substitute is as sweet as about 10kg of sugar,” said Rasche. “This means that by working with our partners, we have managed to develop an SP that is about 10,000 times sweeter than table sugar.” “A typical cola contains about 106g of sugar per litre. That’s equivalent to 1,800 kilojoules (kJ). Just a few milligrams of our SP is enough to achieve the same level of sweetness, so the calorie content can be significantly reduced.” Rasche added that since it is entirely sugar-free and has “practically no calories,” it does not raise blood sugar levels or cause dental cavities. The team’s first plan is to add the substitute to beverages. Project partner MetaX is currently testing and developing the first range of products containing X3, such as a low-protein beverage powder made with cocoa. Before the approval process can start, the manufacturing process must be optimised along with further product validation measures, so the full potential of the X3 protein version can be unlocked. Top image:   © Fraunhofer IME #Germany #brazzein #sweeteners

French cell-based food company, Gourmey, has unveiled the ‘industry’s first’ culinary advisory board, bringing together top chefs from around the world to help shape its innovations. Joining the board are chefs Claude Le Tohic in the US, Rasmus Munk in Denmark and Daniel Calvert in Japan. Gourmey said the trio were impressed by the company’s first cultivated foie gras product, which aims to honour culinary traditions and heritage while ‘looking to the future’. The chefs will now be working with Gourmey’s team to create bold new textures and flavours for its flagship product, with ambitions to ‘reimagine’ fine dining while sparing land and resources. The creation of the culinary board marks a key milestone for the Paris, France-based group, which submitted an application to sell its foie gras in Europe this summer alongside applications in Singapore, the US, UK and Switzerland. Le Tohic, head of San Francisco’s O’ by Claude Le Tohic, is known for his bold reinterpretations of French classics, while Calvert, of Tokyo’s Sézanne, is renowned for his Japanese-French fusion dishes. Munk’s Alchemist restaurant in Copenhagen, meanwhile, goes beyond traditional dining boundaries, offering guests an immersive experience that blends gastronomy with art, technology and narrative. The trio have a combined total of eight Michelin stars. They will explore creative ways to use Gourmey’s innovation – whether by crafting unique dishes, designing an entire menu, or reimagining their signature creations – and provide regular feedback on Gourmey’s products. This culinary advisory board will be key in shaping Gourmey’s product characteristics and qualities, ensuring the highest standards in gastronomy are applied and supporting in the creation of pairings and flavours. Gourmey’s foie gras features roasted top notes, buttery and caramelic heart notes, and a long-lasting base of ‘intense meatiness’ designed to satisfy foie gras aficionados, chefs and restaurants across the globe, the company said. The chefs praised its ‘rich flavours and delicate mouthfeel,’ with a texture that maintains its shape when raw and, when pan-seared, forms a caramelised outer crust while preserving the creamy interior. Le Tohic said: “I had the pleasure of trying Gourmey’s cultivated foie gras, and I must say I was genuinely impressed. Its exquisite colour and exceptional consistency truly stand out at first sight. The flavour is remarkably well-balanced, and the texture maintains a delightful uniformity. I'm very excited about the opportunity to create new recipes with this product.” Gourmey’s cultivated meat product, roasted with sweet and sour fig by three-Michelin-star chef Claude Le Tohic Le Tohic has created a Marbled Cultivated Foie Gras with Five Spices and Sauternes dish using Gourmey’s product, while Calvert has developed the Signature Lacquered Peking Duck with Cultivated Foie Gras for Sézanne guests. He expressed that he would like guests to approach the experience “as I did, with an open mind”. Munk, of the Alchemist, commented: “Cultivated foie gras represents an opportunity to bring back a beloved but often banned ingredient to the chef’s toolbox, and I think that every step towards improving animal welfare is tremendously important”. Gourmey aims to address global demand for high-end sustainable meat, with haute causine serving as a catalyst for high-quality, sustainable innovation. The company expects the strong regional influence of these chefs to accelerate the unlocking of premium distribution channels for fine meats, and has already secured partnerships with fine food distributors, supply chain specialists and research collaborators. Nicolas Morin-Forest, CEO of Gourmey, said: “We are thrilled to collaborate with some of the world’s most innovative chefs. Their expertise in shaping culinary trends and their unwavering dedication to excellence are integral to our mission.” He added: “We are proud to see them embrace and maximise the potential of our product. Through their leadership, they will help introduce our product to diverse audiences worldwide and ensure we deliver an unparalleled culinary experience to consumers.” #Gourmey #France #Europe #US #Denmark #Japan

Tate & Lyle and BioHarvest Sciences have joined forces to develop plant-based molecules for healthier, sustainable and affordable food and beverage ingredients. BioHarvest’s Botanical Synthesis platform produces plant-derived ingredients by growing targeted plant cells, 'which can mirror and magnify the phyto-nutrients contained in specific plants,' said the companies. This process delivers all benefits of the plant without having to grow the plant, and it enables scalable production of non-GMO ingredients with high nutritional value, using less land and water than traditional methods. The partnership will focus on developing next-generation botanical sweeteners using plant-derived molecules. The sweeteners will deliver a sugar-like taste without aftertaste, providing affordable, sustainable options for healthier products. Nick Hampton, chief executive of Tate & Lyle, commented:  “We are always looking to provide our customers with the latest innovation in the marketplace – this partnership with BioHarvest allows us to do just that.  Our open innovation programme is all about creating cutting-edge solutions for the food and beverage industry. By partnering with entrepreneurial innovators like BioHarvest, we aim to disrupt the future of food for the better.”  Victoria Spadaro-Grant, Tate & Lyle’s chief science and innovation officer, said: “This partnership is very exciting for Tate & Lyle. BioHarvest provides the first and only fully validated industrial scale plant cell technology platform for production of plant metabolites. Initial exploration will focus on our sweetener platform, but our partnership also provides for expansion into other areas.”  Ilan Sobel, CEO of BioHarvest Sciences, stated:  “We aspire to improve human wellness by availing our plant derived molecules to hundreds of millions of people and Tate & Lyle represents an ideal partner". "Tate & Lyle is a global powerhouse in food ingredient innovation, and we expect that its regulatory and nutrition expertise, industry knowledge and complementary research initiatives will help expedite and commercialise the next generation of plant-based molecules developed through our Botanical Synthesis platform.”  Yochi Hagay, CTO and co-founder of BioHarvest, added:  “This partnership forms a major milestone in the history of BioHarvest Sciences. It follows more than 15 years of intensive R&D and manufacturing scaling of our Botanical Synthesis technology process to the point that global innovators like Tate & Lyle can now leverage our capabilities to develop new plant-derived molecules to better meet consumer demand for healthier food and beverages.” #TateandLyle #BioHarvest

It’s easy to get swept up in the news and activities of the industry’s global titans, but what about the smaller firms that are out there flexing their creative muscles? In this instalment of ‘Start-up of the month’ – which celebrates the lesser-known companies and their innovations – we speak to Abi Barnes, Founder and CEO of Amulet, a company that has created a fast and portable food allergen and ingredient sensor, designed to empower consumers to test their food while on the go. Can you share the inspiration behind Amulet and how the idea for your patented on-site detection technology first came about? The inspiration behind Amulet was deeply personal. As someone who’s been dealing with food allergies their entire life, I wanted this product to exist for myself. I was almost waiting for detection tech to emerge. But it never did. So, around 2010, I stopped waiting and began workshopping the idea with other folks in the allergy community, including allergists, people with allergies, and parents managing allergic kids. Turns out, they all wanted this product to exist as much as I did. The company wouldn’t take off until much later, but it’s when I started laying groundwork. When you get a food allergy diagnosis, you’re told to avoid the food – and that’s it. But too often, avoidance is not enough, and the risk of exposure can literally be life-threatening. With the Amulet, we’re putting the power of detection into consumer hands. Our technology combined with the Amulet’s accessible and portable design is making it possible to help both prevent allergic reactions and reclaim the peace of mind knowing your food is safe. Why are food allergens such a critical issue right now? Food allergies affect roughly 30 million Americans and 250-500 million people globally. That’s one in 13 children and one in 10 adults in the US, and the numbers are growing. Even worse, a food allergy sends someone to the ER every three minutes. When you factor in food intolerances, you’re easily doubling that population. While many people take food safety for granted, food allergies have always been a critical issue: they’re common, widespread, and for some can be fatal in trace amounts. This ultimately takes a serious mental and emotional toll on those with severe food allergies and intolerances. I’m glad the issue has been getting more attention lately, and I’m grateful to be in a position to help shine a spotlight on this often misunderstood and underserved corner of the food industry. How does Amulet’s technology stand out from other food safety solutions currently available in the market? The Amulet is the only near-market consumer product positioned to offer portable, rapid, on-site food testing for allergenic ingredients. With an electrochemical sensor small enough to wear around your neck small, our device can screen for target allergenic ingredients at relevant thresholds within approximately one minute. We’ve worked hard to make the product easy and intuitive to use for all consumers, young and old. Congratulations on your recent $5.8 million Series A financing! How do you plan to allocate this funding? Thank you! These funds allow us to execute a full consumer and commercial launch. Our consumer product Allergy Amulet detects allergenic ingredients in food on-the-go, while our commercial product Amulet Scientific equips businesses with in-field electrochemical detection capabilities. With a growing waitlist for both B2C and B2B products, what strategies are you implementing to ensure a successful and timely launch? We’ve assembled a rock-star team with extensive experience building and scaling products on both the consumer and commercial sides. Our success will largely hinge on the satisfaction of our end users, so we’re especially focused on honest and consistent communication at every turn and ensuring all stakeholders feel part of our brand family. Could you walk us through how the Allergy Amulet and Amulet Scientific work, and what impact you hope these products will have on consumers and businesses? The Allergy Amulet consists of two parts: the Amulet reader, a small, wearable device that only needs to be purchased once, and the sampler, a single-use piece that fits in a convenient carrying case. To test their food, users only need to insert a pea-sized amount into the sampler, push the cap down, and twist to close. After connecting the sampler to the reader and following the prompts, the user will receive the result in about one minute! The Amulet Scientific sensor will include the Amulet reader and one of two types of adapters, depending on the types of electrode chips being used. Buyers will also have the option of purchasing blank electrode chips through one of our partners and, eventually, purchasing our custom chips. Between these two devices, we hope to improve health outcomes by shining a light on invisible threats in our food system and increasing access to on-site food safety testing and electrochemical testing. Amulet has secured multiple patents. How important is intellectual property to your strategy? Do you foresee more patents in the future? We have two issued patents and five patents pending. I’m a lawyer by trade, so I’ve prioritised developing a strong intellectual property strategy from the outset. This helps us ensure that our technology is protected, and is difficult to replicate. High barriers to entry as we continue to develop and refine a robust product pipeline.   🎙️Want to find out more about how to build consumer trust through allergen labelling and technology? Listen to our CrunchTime podcast on this topic here 🎙️   Given the recent foodborne illness outbreaks, how do you see Amulet’s technology changing the landscape of food safety and reducing incidents of contamination and allergens? Undetected allergens and contaminants like E. Coli and Salmonella  cause widespread illness and thousands of deaths globally every year, and approximately 48 million people annually suffer from food poisoning, often while dining at restaurants. From a consumer standpoint, we all deserve safer access to food. From a company perspective, the estimated average cost of a food recall is $10 million – and that’s only the direct costs to the company. Reputationally, the damage is incalculable. To help keep both businesses and their patrons safe, Amulet simplifies on-site food testing with a cutting-edge combination of speed, portability, and affordability. What role do you believe Amulet will play in improving transparency within the global food supply chain, especially due to increasing food safety concerns? We aim to strengthen the safety of the food supply chain from beginning to end. It’s why we’re developing both consumer-facing and business-focused detection technology – tackling the risk of individual allergen exposure and widespread illness at the manufacturer level. What key challenges have you faced in developing and commercialising a tech product for the food and beverage industry, and how did you overcome them? Building a physical product from the ground up is time-consuming and costly. To ensure we’re developing the safest, most effective technology possible, we’ve been fortunate to surround ourselves with a solid group of stakeholders, including investors, who believe in the impact and growth potential that our technology will make in the food industry. Another challenge we’ve faced is a general lack of education and awareness around food allergy and product awareness – from a consumer standpoint, food allergen detection is a brand-new product category. By partnering closely with other food allergy industry disruptors, we’ve been able to build greater awareness and amass a consumer waitlist in the tens of thousands! For other start-ups in the food and beverage space, especially those focused on health and safety, what advice would you offer regarding securing funding and building strategic partnerships? The fundraising landscape is incredibly tough right now – particularly for female founders. I’ve learned to not take it personally when I hear 'no' from investors. You’re not going to be for everyone, but you will be for someone, so know your why, work hard and be willing to shift course a little when it makes sense. Regarding partnerships, we’ve always maintained the mantra that rising tides lift all boats. We have chosen to align ourselves with businesses, brands and humans – even a former competitor turned shareholder – who we value both as people and for what they bring to the table. Looking ahead, what is your long-term vision for Amulet, and how do you see your technology evolving over the next five to ten years? Our long-term vision is to improve global health and well-being by making our food systems safe. Allergy Amulet will realise this by releasing testing for gluten and the top nine food allergens, which account for 90% of all allergic reactions. Amulet Scientific will realise this goal by unlocking new in-field electrochemical testing opportunities and incubating food industry partnerships so we can distribute streamlined detection capabilities for the fo od, beverage, and agriculture industries.

Israel’s Celleste Bio has closed a $4.5 million seed financing round led by Supply Change Capital, with participation from Mondelēz International's SnackFutures Ventures, Consensus Business Group, The Trendlines Group, Barrel Ventures and Regba Agriculture. Celleste plans to use the funding to accelerate R&D, infrastructure and technological capabilities needed to pilot and scale production of its cell-cultured cocoa ingredients. Founded in 2022, Celleste uses a combination of ag-tech, biotech and AI computational models to grow 100% natural cocoa from one or two beans in optimal, controlled conditions, year-round. Michal Beressi Golomb, CEO of Celleste Bio, said: “Climate change and conventional farming practices are depleting our rainforests – resulting in unprecedented environmental and financial challenges to grow enough cocoa to meet the needs of a $100 billion – and growing – chocolate industry. This round provides us with the financial and strategic support we need to accelerate product development, scalability and commercial readiness.” Shayna Harris, co-founder and managing partner at Supply Change Capital, commented: “Climate change is significantly impacting cocoa supplies, with prices reaching four times their historic highs this year, underscoring the urgent need for sustainable solutions. As the chocolate industry grows over 10% annually, the supply-demand gap is widening. We see this as a pivotal moment for advancements in cellular agriculture and are proud to support Celleste as it leads the way in pioneering innovative, sustainable cocoa solutions.” Richie Gray, VP and global head of Mondelēz International's SnackFutures Ventures, added: “As one of the world's largest chocolate producers, we are acutely aware of cocoa supply chain challenges. While still in its early stages, Celleste has great promise as a complementary technology to traditional farming practices. Combining Celleste's technology with our unmatched capability and expertise will push the boundaries of what's possible in building the cocoa supply chain of the future.” #CellesteBio #Israel #chocolate #plantcellcultivation

In this latest podcast with FoodBev’s Jake Targett, Arik Kaufman, CEO & co-founder of Steakholder Foods (NASDAQ: STKH), explores the cutting-edge advancements shaping the future of food production. Steakholder Foods is making waves with their industrial-scale 3D-printing technology, designed to meet the evolving needs of food manufacturers and set a new standard in the industry.   Through innovative precision layering techniques, their state-of-the-art fish and meat printers are redefining how plant-based and cultivated proteins can be produced at scale, combining efficiency with creativity to unlock new possibilities in food manufacturing.   Arik delves into the technical aspects of 3D food printing, offering insights into its potential to transform protein production systems and the broader implications for sustainability and global food supply chains. #Podcast #SteakholderFoods

Tech start-up Cradle has raised $73m in Series B funding to address rising demand for its AI-powered protein engineering technology in R&D-intensive industries. Based in Amsterdam, the Netherlands and Zurich, Switzerland, Cradle aims to help scientists to discover and develop improved proteins more conveniently, quickly and cost-effectively through its technology platform. The round was led by IVP with participation from previous investors Index Ventures and Kindred Capital. It takes the total amount raised by Cradle to over $100m to date. Engineering new proteins can enable the development of more sustainable, animal-free foods as well as eco-friendly pesticides, oil-free chemicals and more. However, traditional research methods have been slow, expensive and unreliable, Cradle said. Due to this, running a successful R&D process can require years of work and multimillions of dollars, with many projects left incomplete due to an inability to achieve targets. Cradle’s approach harnesses AI to generate protein sequences that scientists can test in the laboratory, promising a significant reduction in the number of experimental rounds required in the protein engineering process. While traditional methods usually require 10-20 experimental rounds, each taking 8-12 weeks and costing tens of thousands to hundreds of thousands of dollars per round, Cradle said it has enabled companies to reduce the number of rounds required by 90% when using its software. The Series B funding will partly be used to expand Cradle’s own wet lab to generate additional datasets that will be used to train Cradle’s models, aiming to address a growing range of challenges and modalities. Cradle will also expand its engineering team to further improve machine learning capabilities, allowing for better generalisation across tasks and the handling of more complex proteins. Stef van Grieken, Cradle’s co-founder and CEO, said: “Cradle was founded on the belief that we could solve global planetary and human health challenges by using generative AI to rapidly accelerate the development of bio-based products”. He added: “Our goal is now to put Cradle’s software into the hands of a million scientists and empower them to build great products. Our Series B will make this next phase of growth possible, and we’re delighted to have the backing of IVP to help us scale.” #Cradle #Europe #AI

The US Department of Defense has revealed the remaining nine winners of its Distributed Bioindustrial Manufacturing Program (DBIMP). The announcement completes the first phase of DBIMP investment at 34 total awards worth over $60 million. Five of the grants were awarded to precision fermentation companies. Perfect Day, The Every Company, Cauldron, Liberation Labs and Checkerspot were among the awardees of DBIMP, which looks to bolster US bioeconomic strengths while helping the department achieve advanced defense capabilities. Heidi Shyu, Under Secretary of Defense for research and engineering, said: “The next industrial revolution will be a biomanufacturing revolution. DoD is keenly aware of that reality. DBIMP's investment in a diverse set of companies will help transition US bioindustrial manufacturing from the laboratory to a network of large-scale production facilities, able to fortify defense supply chains for critical chemicals and novel materials while positioning the US bioeconomy for surging growth.” The companies will receive funding to produce business and technical plans that detail construction of domestic bioindustrial manufacturing production facilities under the Defense Industrial Base Consortium (DIBC) Other Transaction Agreement (OTA), a contract vehicle awarded and overseen by the Office of the Assistant Secretary of Defense for Industrial Base Policy. These proposals will be eligible to receive follow-on ‘build’ awards providing access to up to $100 million to construct US-based bioindustrial manufacturing facilities. Laura Taylor-Kale, Assistant Secretary of Defense for industrial base policy within the Office of the Under Secretary of Defense for acquisition and sustainment, commented: “The introduction of new investment and funding strategies aligned to the National Defense Industrial Strategy offers the DoD rapid access to commercial solutions for defence requirements. The DIBC OTA provides DoD with new paths for innovation through industry and ensures continued US competitiveness.” A breakdown of the awards for precision fermentation companies: 🧫 Cauldron Molecules , based in in Australia and the US, was awarded $1.76 million to plan a commercial-scale facility that uses hyper-fermentation to produce precision-fermented products ranging from food proteins to fuels and chemicals at a lower cost than traditional production methods. 🧫 Checkerspot , based in California, was awarded $3.19 million to plan a facility that would produce lubricants free of per- and polyfluoroalkyl substances (PFAS) and triglyceride oils as food ingredients. 🧫 Every Company , based in California, was awarded $2 million to plan a facility for producing performance protein products for human nutrition . These proteins have unique features such as high solubility and increased protein density that can be easily incorporated into a range of form factors – high-concentration protein gels, hot and cold beverages and meal rations. 🧫 Liberation Labs , New York, was awarded $1.4 million to develop plans for scaling up operations of its new facility in Richmond, Indiana. The flexible, industrial-scale infrastructure of this facility would address the growing need for precision-fermented bioproducts within the defence application areas of food, operational fitness and fabrication. 🧫 Perfect Day , based in California, was awarded $1.24 million to develop plans for a commercial facility to produce whey protein with fermentation. This biobased whey can be used to supplement military ready-to-eat meals and provide a safe source of protein for service members with dairy allergies. #DoD #US #precisionfermentation

UK-based start-up Multus has introduced Proliferum B, a new animal component-free cell culture media designed for the cultivated meat sector. The high-performance growth media addresses the challenges of cost, reliability and ethics that are associated with the use of foetal bovine serum (FBS). In a statement Multus said “Media development is a critical but slow and expensive process in the scale-up journey for cultivated meat companies. Teams often spend years sourcing and testing ingredients and optimising formulations for their cells. To date, there have been no media products on the market specifically developed for cultivated meat, using industry-relevant cells.” Proliferum B, developed using bovine cells and tested on bovine and murine (mice), is now available to customers. The growth media enables cultivated meat companies to accelerate early R&D without depending on FBS or needing to spend 'years' focusing on media development. Multus tested Proliferum B against FBS across various cell types including primary bovine fibroblasts, immortalised bovine satellite cells and immortalised murine pre-adipocytes. Its latest in-house research showcases Proliferum B’s ability to deliver shorter doubling times for multiple cell types, accelerating research timelines. It has also shown consistent performance across multiple passages. It is Multus’s first product developed using the machine learning-driven system it specifically created for media development. With this approach, Multus is making it cheaper and faster to get media that performs better and costs less, to help cultivated meat get from lab to market. Multus co-founder and CEO, Cai Linton, said “We want cultivated meat to be affordable and accessible to all. To achieve that, we need to make media development much more efficient so cultivated meat companies can progress and scale faster. We believe machine learning can radically accelerate lab research, so we created a system specifically to do this. Proliferum B marks its first product, taking nine months from lab to market. We're now keen to get this into customers' hands and to support their journey.” Proliferum B is available to sample now. #growthmedia #serum #Multus #UK