NEW TECH FOODS

StartLife, an agrifood accelerator based in Wageningen, and EIT Food, a European food innovation community, have announced a strategic partnership aimed at supporting early-stage agrifood start-ups across Europe. Under the agreement, start-ups participating in StartLife’s flagship programme will become eligible for investment funding from EIT Food, with amounts of up to €1.5 million. The collaboration combines StartLife’s expertise in accelerating agrifood start-ups with EIT Food’s pan-European investment network. “We are very excited about our partnership with EIT Food,” said Nikki Harrison, managing director of StartLife. “By combining the strengths of two European agrifood powerhouses in a first-of-its-kind collaboration, we can offer start-ups unprecedented access to funding and growth opportunities.” EIT Food, supported by the European Institute of Innovation and Technology (EIT), shares StartLife’s mission of promoting healthy, sustainable and resilient food systems through entrepreneurship and collaboration. Benoit Buntinx, director of business creation at EIT Food, added: “Having worked with StartLife for years, this partnership was a natural next step. StartLife’s start-up support is top notch, and through our collaboration we can make a big step forward in our joint mission to accelerate the growth of agrifood start-ups that help build healthy and resilient food systems.” Previously, only graduates of EIT Food’s own accelerator programmes were eligible for funding. The partnership now opens this opportunity to StartLife Accelerate alumni, provided their application and selection meet Horizon Europe guidelines. In addition to funding, start-ups will gain access to shared resources, industry expertise and a Europe-wide network across the agrifood value chain. The partnership aims to strengthen Europe’s innovation ecosystem and help entrepreneurs bring breakthrough ideas to market.

Cocoa tech start-up Celleste Bio has introduced what it says is the world’s first chocolate-grade cocoa butter made using plant cell culture technology, a development that could help make the chocolate industry more climate-resilient. Celleste’s lab-grown cocoa butter is bio-identical to the one extracted from cocoa beans, matching its fatty acid profile, melting point and texture – even the familiar “snap” of good chocolate. The company says it can produce the ingredient without relying on cocoa farming, using a process that’s scalable, waste-free and designed to operate independently of traditional agriculture. The launch comes amid growing concern over the future of cocoa. Prices rose 400% in 2024 following a massive shortage, as climate change, disease and poor harvests hit major producing countries. Industry experts warn that such instability could become the norm. Michal Berresi Golomb, CEO of Celleste Bio, said: "Our ability to produce real cocoa butter via cell culture proves that science can be used to grow and produce ingredients that mirror nature with integrity and transparency. This is a major R&D achievement for Celleste led by Hanne Volpin, CTO of Celleste, and her R&D team, and also validation for the entire cocoa industry that there is a solution to supplement supply chain shortages caused by the volatility and unpredictability of traditional farming". Howard Yano Shapiro, retired chief agriculture officer at Mars, added: "It's important to understand, technology doesn't replace traditional farming. It is an 'insurance policy' against imminent supply chain disruptions and destruction caused by pests, disease, land and water overuse – as well as those that will arise from climate and agricultural instability." "Celleste Bio is one example of a technology that is getting ahead of a long-term crisis. Cocoa butter is the single most important, expensive and resource intensive ingredient in chocolate and if we've learned anything from last year, it's that solutions for crop supplementation are crucial." Celleste Bio is now building a pilot facility to speed up development and scale production of its cocoa ingredients. So far, the company has raised $5.6 million, with Mondelēz International as a strategic partner, alongside Supply Change Capital, Trendlines and Barrel Ventures.

The Good Food Institute (GFI) Asia Pacific has initiated a partnership with South Korea’s World FoodTech Council, focused on accelerating domestic alternative protein innovation. The World FoodTech Council is a national consortium with over 3,300 members. Its work centres around establishing global standards, certification support systems and international cooperation on emerging food technologies. A memorandum of understanding (MOU) was signed by the two organisations during a ceremony in Seoul today (15 October 2025) at the World FoodTech Conference. The ceremony was attended by GFI APAC chief executive officer, Mirte Gosker, and World FoodTech Council co-chair Ki Won Lee. In a keynote speech during the conference, Gosker said: “For more than a decade, South Korea has invested more money into scientific R&D as a percentage of GDP than any other Asian country – an asset the country is now leveraging to become an alternative protein powerhouse”. She added: “Just as Asia was early in understanding the untapped potential of renewable energy technologies to satisfy soaring global demand, every country will inevitably need innovative ways to make more meat with fewer resources – and our region is once again laying the groundwork to sell the world what it needs”. Under the MOU, the two organisations will collaborate to support strategic regulatory policies on novel foods in Korea, strengthen domestic R&D initiatives, and catalyse new scientific talent development pathways for researchers in adjacent fields. World FoodTech Council’s Lee commented: “Food-tech tackles the defining challenges of our era – from population growth and climate change to public health in the age of AI. In partnership with GFI, we are committed to positioning K-FoodTech as a key driver of the future food system and a leader in this transformative industry.” Plant-based kimbap, courtesy of Korean start-up Unlimeat © Unlimeat Innovation in Korea’s alternative protein ecosystem has been making good progress over the past year, with GFI currently working to establish GFI Korea, led by its South Korea start-up lead Yeonjoo La. In December 2024, North Jeolla Province announced the launch of its Food Tech Research Support Center, a facility dedicated to plant-based food development and set to open next year. During the same month, the Food Tech Industry Promotion Act was enacted to establish a foundation for the convergence of the food industry with cutting-edge technologies, due to go into effect this December with South Korea’s Ministry of Agriculture, Food and Rural Affairs (MAFRA) as the responsible agency. In March 2025, Korea announced the launch of an additional Food Tech Research Support Center, this time focused on cultivated meat, set to open in 2027 with support from MAFRA. GFI noted that while Korea is making exciting developments in the space, it still observes a ‘structural gap’ in the integration of the country’s expertise within global discussions. For example, at this year’s AltProtein Asia scientific symposium – co-hosted by GFI APAC at Singapore’s Bezos Centre for Sustainable Protein – scientists joined from Singapore, China, Japan, Australia and New Zealand to exchange knowledge on tackling technical bottlenecks hindering taste, scale and price parity for alternative proteins. In 2026, GFI said it will ensure Korea is ‘not just present, but takes a central role’ in the dialogue, directly benefitting Korean researchers and allowing others to benefit from their expertise. GFI’s South Korea start-up lead, La, commented: “South Korea is home to one of Asia’s most advanced tech ecosystems, including 10 biotech innovation and manufacturing clusters, dozens of alternative protein companies, and the highest number of researchers per capita of any country on Earth”. “By connecting Korea’s scientists, policymakers and technologists with their overseas counterparts, we can supercharge plant-based and cultivated meat development, rapidly increase regional regulatory knowledge-sharing, and create an impact far greater than the sum of its parts.”

British animal-free pet food brand The Pack has teamed up with German biotech start-up MicroHarvest to launch Gut Bites, a microbial protein dog treat for the UK market. The plant-based, oven-baked treats combine MicroHarvest’s proprietary microbial protein with The Pack’s allergy-friendly recipes, designed to be gut-friendly and suitable for dogs with sensitivities. By pairing a highly digestible protein source with The Pack’s expertise in functional, plant-based nutrition, Gut Bites offer an alternative to traditional meat-based snacks, aimed at picky eaters and dogs with sensitive stomachs. MicroHarvest’s microbial protein, produced via sustainable fermentation technology, represents one of the first opportunities for UK pet owners to purchase a finished product containing this next-generation ingredient. According to the company, a 2024 consumer study conducted with Wageningen University Masters students showed strong potential for adoption: 77.2% of UK and German dog owners said they would buy dog treats containing microbial protein, while 78.4% were open to purchasing complete dog food made with it. Palatability tests also indicated dogs preferred meals containing MicroHarvest protein, with 58% of selective small dogs choosing the MPX replacement formula kibble first and consuming 44% more than the reference kibble. Damien Clarkson, managing director of Prefera Pet Food UK, which operates The Pack, commented: “Our community of dog owners often tells us they struggle with picky eaters and pets with allergies or sensitive stomachs. Gut Bites is our answer: a delicious, functional treat that’s also allergy-friendly." "We’ve always been open to next-generation ingredients and MicroHarvest’s microbial protein stood out as a game-changer. This launch demonstrates our commitment to bringing UK pet parents products that are innovative, healthy and sustainable.” Katelijne Bekers, CEO of MicroHarvest, added: “36% of British households own a dog, and the UK cat and dog food market is worth approximately £3.9 billion annually, so entering this market is a major step in our expansion journey. But for us, this collaboration is about more than scaling; it’s about validation. By working with The Pack, we’re showing that microbial protein isn’t just a sustainable solution, but one that dogs truly enjoy. Gut Bites is a perfect example of that." MicroHarvest protein addresses significant sustainability challenges in pet food production. Currently, producing dry food for cats and dogs requires twice the land area of the UK and generates 106 million tonnes of CO₂ annually. The microbial protein uses agricultural side-streams, requires no additional farmland or fertilisers, and has a footprint over 90% lower than beef, while also outperforming plant proteins in digestibility and palatability.

A new study suggests that younger adults and men in the UK are significantly more open to foods created using precision fermentation, a technology that uses genetically engineered microbes to produce ingredients like milk proteins, eggs or palm oil outside of traditional agriculture. The research, commissioned by science marketing consultancy Diffusion and conducted by Censuswide with a nationally representative sample of 2,005 UK adults, found that 36% of consumers currently support the development and widespread use of precision fermentation, compared with 24% who oppose it. Support varies sharply across demographics. Men are almost twice as likely as women to back the technology (46% vs 27%), while 54% of 25-34 year-olds and 48% of 35-44 year-olds expressed support, compared with just 25% of those over 55. Among women and older age groups, net support is negative, underscoring the need for greater public engagement. The study also highlights that nearly 40% of UK consumers remain neutral or undecided, suggesting a widespread lack of understanding of how precision fermentation works or its potential applications. This undecided group could potentially be swayed by education and awareness campaigns. Support for precision fermentation is slightly higher than for cultivated meat, which Diffusion found to have an even split of 33% in favor and 33% against. Ivana Farthing, science communication lead and UK MD at Diffusion, said: “We are still in the early days of precision fermentation emerging from the lab and into the public consciousness, so it’s no surprise to that many have yet to make up their minds about this breakthrough. But for researchers and foodtech startups, this consumer ambivalence represents both a risk and an opportunity." "In the United States we have already seen seven states ban the sale of cultivated meat, with some even outlawing further research and development. It's a lesson we need to learn – new industries that don’t shape the debate risk being shaped by the debate.” Farthing added that the study points to a significant education gap. “Our research shows there is a big education and awareness gap that needs to start being filled on the science and methodology of how precision fermentation actually works to create food ingredients and to address likely concerns around safety standards, nutritional value and sustainability." "With population growth and rising climate pressures on traditional agriculture, precision fermentation could be an essential solution to maintaining an abundant and affordable food supply. If we want to keep that option open for humanity, we need to start engaging the public now to build trust and understanding. If we wait to react to misinformation from science sceptics and online conspiracy theorists, the battle may already be lost.” Top image: © Good Food Institute

A new US food-tech company, Lasso, has been launched by the team behind plant-based meat start-up Tender Food, supported by $6.5 million in new funding. The Tender Food brand – which produces clean label and plant-based alternatives to pork, chicken and beef – will become just one of several other brands, soon to be announced, under Lasso’s broader portfolio. Aiming to create a new generation of healthier foods, Boston-headquartered Lasso is built on the company’s proprietary technology, Lasso SpinTech. The system uses physics to weave together protein and fibre, aiming to create new consumer products that were ‘previously unattainable’. Mike Messersmith, Lasso’s CEO, said: “Consumers are no longer accepting the status quo in packaged food. Evidence of that is everywhere from the MAHA movement to vocal pushbacks on ultra-processed foods, and the influence of GLP-1 therapies on consumption patterns and preferences.” While the industry needs new solutions, Messersmith said it has been “handicapped by antiquated processing machines invented over 100 years ago – and wholly ill-equipped to meet the needs of consumers in 2025”. “At Lasso, we want to use our technology to step into that void and create progress,” he added. “Our patented technology offers new ways of creating protein and fibre-rich foods with clean labels and competitive cost structures that will jumpstart major momentum in growing categories across the grocery store.” Guided by Messersmith, the team has been deploying its commercial-scale technology over the past year to create clean label innovations beyond the technology’s first plant-based meat application under the Tender Food brand. These include protein-rich snacks and pet food. The $6.5 million in capital was led by Rhapsody Venture Partners, with participation from Safar Partners, Claridge Venture Partners and others. It will enable Lasso to commercialise its technology across new, high-growth food categories. Lasso originated at Harvard University’s Wyss Institute, where founders Kit Parker, Luke MacQueen, Christophe Chantre and Grant Gonzalez invented – and spent seven years refining – their novel food processing technology. They describe the tech as an ‘advanced cotton candy machine’ – according to the team, it is versatile and cost effective, capable of creating nutritious and tasty goods with ‘exceptional’ texture from ‘nearly any ingredient’. Since, Lasso SpinTech has seen the launch of its first brand application, Tender Food, in 2020, and has scaled from a countertop system in a lab to a commercial-scale system producing hundreds of thousands of pounds of product annually. The system eliminates the need for high heat, excessive sugars or artificial additives. It is also compact (around the size of a washing machine) and uses less energy than a toaster oven, reducing operating cost and boosting efficiency. Messersmith described the funding raise as a “major milestone” for the newly formed, wider food-tech group, commenting: “We are on the cusp of introducing truly innovative new foods made of simple ingredients that everyone understands – both through brands we create and in working with global partners to bring new products to market through licensing agreements.” “There is nothing on the market that can match what Lasso can achieve with this technology. We are thrilled for people to taste these new products and take this business to a whole new level.”

Maia Ventures, an early-stage AgriFoodTech investor, has launched its first fund with €55 million to back innovative food and agriculture start-ups. The fund plans to invest in 20 to 25 companies, with initial tickets ranging from €0.5 million to €1.5 million. It’s already up and running, having made six investments, and expects to reach a final close in the coming months. The investor base includes institutions such as the European Investment Fund (EIF) and CDP Venture Capital Sgr, alongside private investors including major Italian food corporates and family offices like Teseo Capital sicav-sif, Cereal Docks (through Grey Silo Ventures) and Andriani. As an Article 8 SFDR fund, Maia aims to generate both financial returns and positive impact by supporting a healthier, more efficient and more resilient food system. The firm positions itself as a bridge between Italy’s strong food industry and the new generation of start-ups emerging from accelerators, universities and research hubs around the world. David Bassani, founding partner at Maia Ventures, said: “What excites us is the calibre of science and operator talent now converging on topics such as food-as-medicine, innovative ingredients and resilient supply chains. As an early-stage partner, we aim to be among the first institutional believers, helping founders connect with industry leaders and lay the foundations for scale." The team behind Maia Ventures includes former founders, investors, industry operators and scientists, supported by an advisory group with representatives from leading agrifood universities and companies. Maia believes the current slowdown in AgriFoodTech investment is creating a unique opportunity for long-term investors. The firm is particularly focused on the intersection of food, health and sustainability, which are areas it sees as key to driving both individual well-being and broader industry resilience. Andrea Galassi, founding partner at Maia Ventures, added: “By combining deep industry know-how with a strong industrial network, Maia is best positioned to identify and invest in solutions to problems that matter, instead of in solutions in search of a problem. This, we believe, is the key to tangibly accelerate the much-needed evolution of our industry." Claudia Pingue, head of tech transfer fund of CDP Venture Capital, commented: “We invested in Maia Ventures because it connects Italy’s world-class food industry with breakthrough AgriFoodTech innovation. The team’s deep expertise and robust network enable them to identify high-impact deep-tech solutions at the intersection of nutraceutical, food and health, where long-term value and systemic resilience are established."

Swiss agri-tech firm Ecorobotix has raised a total of $150 million across its recent Series C and D funding rounds to accelerate the global rollout of its AI-powered Ultra-High Precision (UHP) spraying technology, designed to make farming more sustainable and efficient. The company, headquartered in Vaud, Switzerland, has emerged as a leader in precision agriculture with its Plant-by-Plant AI system, which identifies and treats individual plants with centimetre-level accuracy. The technology cuts pesticide and crop protection product use by up to 95%, while maintaining full effectiveness. For farmers, that translates to lower input costs, compliance with tightening environmental regulations and higher yields. Ecorobotix will present its latest advancements this November at Agritechnica in Hanover, one of the world’s largest agricultural trade fairs. The company’s $105 million Series D round, completed in 2025, was led by Highland Europe, with participation from the European Circular Bioeconomy Fund (ECBF) and McWin Capital Partners’ Food Tech Fund. It follows a $45 million Series C round in 2024. Ecorobotix CEO Dominique Mégret said: "These latest investment rounds have allowed us to accelerate innovation, expand into new crop types, broaden our product range and bring advanced crop algorithms to market faster. Thanks to the trust of our investors, we are scaling a proven solution to help deliver better-quality food for the world."

Hydrosome Labs, a Chicago-based biotechnology company specialising in ultrafine bubble (UFB) technology, has released new research showing that its technology can significantly enhance yeast fermentation performance, potentially improving industrial productivity without costly equipment upgrades. In collaboration with Biocell Energetics, a University of Birmingham venture, the study found that winemaking and brewing yeast ( Saccharomyces bayanus ) grown in UFB-infused water showed up to a 31% increase in oxygen uptake and six times faster glucose consumption compared to standard fermentation using deionized water. The study monitored oxygen consumption and glucose utilisation in real time, revealing a clear dose-response relationship between UFB concentration and yeast performance. Specifically, oxygen uptake rose by 31% at high UFB concentrations and 22% at medium levels, while glucose consumption accelerated up to sixfold in the early stages of fermentation. The findings build on earlier work between Hydrosome Labs and the University of Illinois, where continuous UFB infusion during E. coli fermentation doubled cell output, tripled glucose utilisation and boosted oxygen uptake by 14% in a 400-litre pilot trial. Hydrosome Labs says it is now working with partners across precision fermentation, functional beverages and personal care to scale the benefits of UFBs through clean-label, chemical-free delivery systems aimed at improving efficiency and sustainability in biological manufacturing. Nick Jackowetz, principal scientist at Hydrosome Labs, said: "These measurable improvements in metabolic speed and oxygen transfer show that UFBs can enhance cellular respiration and biological efficiency in ways we hadn't fully appreciated before". "This opens exciting opportunities to improve fermentation yields and reduce manufacturing times while supporting a cleaner, low-waste, and more sustainable process."

Verley, a French food biotechnology company specialising in functional dairy proteins via precision fermentation, has received a 'No Questions Letter' from the US Food and Drug Administration (FDA), confirming the safety of its ingredients for food use. The clearance positions Verley for a US commercial launch in 2026 and supports its plans for global expansion. The FDA letter covers two of Verley’s flagship proteins: FermWhey Native  – a whey protein composed of 95% β-lactoglobulin, supporting performance and recovery in sports and active nutrition. FermWhey MicroStab  – a patented, microparticulated protein offering thermal and pH stability for complex formulations like ready-to-drink beverages. Verley is said to be the first company worldwide to receive FDA clearance for dairy ingredients made via precision fermentation and enhanced with functionalisation. The 'No Questions Letter' confirms the agency reviewed Verley’s submission and found no safety concerns under the proposed conditions of use. The milestone follows Verley’s self-affirmed GRAS designation earlier in 2025 and strengthens confidence among US customers, retailers and manufacturers exploring advanced protein solutions. Precision fermentation allows the production of pure, functional dairy proteins without animals, complementing conventional dairy while improving sustainability and functionality. Hélène Briand, co-founder and chief innovation and commercial officer at Verley, said: "This is a major regulatory validation for our science and technology. Receiving the FDA’s 'No Questions' Letter is not only a milestone for Verley, it’s a signal that precision fermentation is ready to scale and complement conventional dairy, delivering nutritional performance with fewer resources." "This is just the beginning," added Stéphane Mac Millan, CEO of Verley. "With other geographies in motion and a growing demand for sustainable proteins, we’re proud to set a global benchmark in safety, performance, and trust. And here’s something we’re especially proud of: We received this regulatory clearance just three years after founding the company, a testament to the clarity, speed and execution of our scientific and commercial roadmap." Top image: © Verley

CANZA, the Canadian Alliance for Net-Zero Agri-food, has unveiled the Million Acre Challenge, a new initiative to expand regenerative farming practices across Canada. The programme launches with a $7 million contribution from the Weston family, part of their $50 million commitment to regenerative agriculture. The challenge aims to help farmers adopt economically viable and environmentally sustainable practices through cost-sharing incentives, agronomic support and access to an online portal of public and private programmes. Nick Betts, CANZA's executive director, said: "It's time to recognise and reward farmers for the value they create – for people, climate and nature – through regenerative farming practices. The Million Acre Challenge is about everyone collaborating together, across the full value chain, to scale these practices on the ground." The initiative begins in Southwestern Ontario’s cornbelt, targeting farmers in their first two cohorts. Participating farms will implement a range of regenerative practices, tailored to individual operations, to further reduce carbon emissions in supply chains including beef, corn, wheat and other livestock. Galen Weston, chairman of Loblaw Companies, added: "Farmers are core to Canadian prosperity, and our national resilience requires sustainable practices that create value across the agricultural supply chain. We're proud to make this contribution to launch the Million Acre Challenge as part of our family's $50 million commitment towards regenerative agriculture in Canada." The programme plans to expand nationally over time, supporting existing participants while recruiting new farmers annually, with a goal to scale regenerative practices exponentially through 2030 and beyond.

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of start-up spotlight – which celebrates lesser-known companies and their innovations – we speak to Dafna Gabbay, co-founder and CEO of Finally Foods, an AI-driven molecular farming start-up. Dafna Gabbay Can you tell us about the inspiration behind Finally Foods and how the idea of growing dairy proteins in potatoes came about? The idea came from an unmet need in the alternative protein space: while demand for dairy alternatives is growing, there was no viable method for producing the most essential milk proteins – like casein – at scale, cost-effectively and with full functionality. Precision fermentation faces limitations with complex proteins, and traditional dairy is resource-intensive and not sustainable over time. Our vision was to use plants as natural bioreactors, and we identified the potato as a powerful, underutilised host for this purpose. Your field trial is taking place less than a year after launch – what key factors have enabled such rapid progress? A few things enabled this pace: first, our exclusive license to a proprietary AI platform allowed us to design the casein and optimise the genetic modifications of the potato efficiently. Second, the deep experience of our R&D team – especially in plant science and AI – allowed us to move quickly from lab to field. Lastly, we’ve had strong alignment with our partners from day one, enabling focused execution. Molecular farming is often seen as a long-term bet due to regulatory hurdles. How are you navigating these challenges, and what do you see as the biggest regulatory roadblocks ahead? We’re targeting geographies with clearer regulatory pathways for GMO cultivation, including the Canada, LATAM, Australia and finally the US. We also separate the regulatory track for cultivation from that of the extracted protein, which helps streamline planning. The main challenges ahead involve ensuring food safety approval for novel proteins and navigating varying GMO-related rules across markets. We’re working closely with regulatory experts to design a global strategy from the outset. Potatoes were chosen as the ‘bioreactors’ for your casein production. What makes them more suitable than other plant-based expression systems? Potatoes offer several advantages: they’re genetically well-characterised, relatively simple to modify and already used for protein extraction at scale. They offer high biomass yield per hectare allowing for at least two growing seasons per year. Importantly, we’ve also developed a cost-effective extraction protocol specifically for casein from potatoes, which improves feasibility at scale. You’re already in discussions with dairy companies – what kind of response have you had from industry players, and what are the next steps towards commercialisation? The response has been very positive and there is further news that I'll be able to share in a few months time. Traditional dairy companies are actively seeking sustainable alternatives, but they want solutions that don’t compromise on taste, texture or functionality. Our casein delivers on those expectations. We’ve secured multiple letter of intents and are moving toward joint development agreements to test and tailor our casein for specific dairy applications. Scaling up is a major challenge for food-tech start-ups. What lessons have you learned so far about bringing molecular farming to a commercial level? The key is to design for scale from the start. We chose a crop with a scalable extraction process that uses existing infrastructure. Another lesson is that commercialisation requires deep collaboration with customers – early engagement through JDAs is critical to tailor the ingredient and ensure successful adoption. How does AI enhance your molecular farming approach, and what advantages has it provided in terms of efficiency and scalability? Our AI platform helps us identify the optimal gene constructs and expression sites in the plant genome, reducing the trial-and-error phase dramatically. It also enables better prediction of protein functionality and expression levels. This shortens R&D cycles and helps us scale faster, as we can iterate and optimise with greater precision and speed. There’s an ongoing debate around ultra-processed foods and consumer perception of novel food technologies. How do you plan to communicate the benefits of your potato-based casein to consumers? We emphasise that our casein is molecularly identical to the protein found in milk, with no foreign DNA in the final product. The production process is transparent and avoids synthetic additives. We plan to communicate benefits through our B2B partners by highlighting functionality, sustainability and simplicity – real dairy protein, just made in plants. What advice would you give to other start-ups looking to break into the cultivated food space, especially those working with novel protein production methods? We’re still early in our journey, but one lesson so far is the importance of focusing on the real pain points in the industry, not just the technological novelty. Building a team that combines scientific expertise with business and regulatory understanding is also critical. Most of all, staying close to potential customers from day one helps ensure you're developing something that truly fits into the value chain and solves a real need. Finally, what’s next for Finally Foods? Where do you see the company in the next five years? Our next milestones are scaling up casein production and entering product validation with commercial dairy partners. In five years, we will prove the commercial viability of molecular farming for casein, establish an impressive portfolio of strategic industry collaborations and start expanding into additional proteins and geographies.