NEW TECH FOODS

Swiss women-led cultivated meat start-up Sallea has closed a $2.6 million funding round to help manufacturers of cultivated foods accelerate the production of premium whole cuts like steaks and fillets. The Sallea team has created edible scaffolds that it says ‘promise to unlock the potential of cellular agriculture’. The pre-seed funding round was led by Founderful with participation from Kost Capital, and marks Sallea's first equity investment, building on its $1.8 million in non-dilutive funding previously secured through research and start-up grants. Founded in November last year, and built on research developed at ETH Zurich in Switzerland, Sallea’s technology enables the creation of precisely structured, edible and porous 3D grids – scaffolds – that serve as the foundation for cultivating textured whole cuts of meat and fish. These scaffolds are added to bioreactors containing cells. These cells will then attach to Sallea’s scaffolds and grow in three dimensions into whole cuts thereby improving the nutritional profile and texture of the end product. As a result of this technology, manufacturers of cultivated meat will now be able to tailor the size, shape and nutritional profile of their scaffolds to the end product. With the funding, Sallea plans to accelerate product development and initiate pilot projects with cultivated meat companies across the world. The company aims to be the leading scaffold provider, accelerating the transition to more sustainable production of animal proteins. Simona Fehlmann, CEO and co-founder of Sallea, said: “Cultivated foods have been limited to sausages and minced meat. Our technology has the potential to kick-start cellular agriculture by accelerating time to market and lowering the production costs for cultivated whole cuts such as steaks and fillets." "This funding round allows us to advance our mission of setting the industry standard for edible scaffolds in cellular agriculture. We can now upgrade our production capacity, enter partnerships for product co-development, and double down on our development efforts.” Robin Matthew, CEO of Elsa-Group (Migros Industrie), a leading group in the Swiss dairy and allt-protein industry, commented: “While the potential of cellular agriculture is clear, scaling it effectively demands not only capital and expertise but also innovative solutions like Sallea’s, which enable the production of high-quality products that can accelerate the path to price parity and fully satisfy consumer expectations." James Ryall, ex-CSO at cultured meat company Vow, added: "With cultivated meat now regulated globally, the industry is poised for its next evolutionary leap. Sallea is at the forefront of this advancement, developing next-generation scaffolds that address two critical challenges: cost reduction and enhanced structural complexity. Ryall continued: "Sallea's edible scaffolds not only open the door to premium cultivated meat products with superior texture but also significantly lowers production costs – offering consumers a wider range of high-quality, sustainable protein options". Bodil Sidén, general partner at Kost Capital, concluded: “At Kost, we are passionate about providing better food for more people, and we're proud to be backing Sallea. With strong leadership from Simona, Anna, and Nicole, combined with groundbreaking technology aimed at setting a new standard in sustainable meat production, Sallea is gearing up for success.” #Sallea #Switzerland #scaffold

Gummy supplement manufacturer TopGum has debuted HoneyGum, a new line of natural, honey-based functional gummies. According to the company, the range is unique due to its use of pure, high-dose liquid honey as opposed to commonly used powdered honey. Five functional gummies are launching as part of the new line, each targeting specific health categories. They come in a hexagonal shape, inspired by natural honeycombs, designed for tactile and visual appeal. Honey Sleep Relaxation features 500mg of honey with chamomile extract, GABA, l-theanine and valerian in a calming lemon and chamomile flavour, designed to promote restful sleep. Honey Immune combines 500g of honey with elderberry, vitamin D and other vitamins in a mixed berry flavour, while the apple-flavoured Honey Immune Ginger combines ginger, propolis and 500mg of honey. Honey Energy delivers b vitamins and caffeine alongside the 500mg honey, designed to provide an energy boost and available in a tangerine flavour. Finally, High-Dose Honey offers the highest amount of honey in a single gummy, featuring a natural, light brown hue and enriched with biotin for beauty-from-within. Jennifer Toomey, head of new product development, US at TopGum, said: “Combining liquid honey into a stable gummy matrix in a way that hits the right texture and flavour notes is a complex process. But it was important for us to showcase the benefits of honey without the unnecessary additives that can come with a dry or powdered ingredient.” The HoneyGums were created using the company’s technology for combining pure liquid honey with its patented, fibre-based prebiotic gummy matrix. This process leverages the natural sweetness and prebiotic benefits of fructo-oligosaccharides with the goodness and signature flavour of honey. #TopGum #Israel #gummies #functional

🍔 Czech start-up Bene Meat Technologies has successfully produced its first cultivated beef burger, which offers an appearance, aroma and texture 'nearly identical' to conventional ground beef. According to Bene Meat, the product also meets the highest standards of safe, responsible and sustainable nutrition, and will be competitively priced, comparable to premium beef. The Bene Meat Burger is made from cultivated beef cells. During production, no other animal-derived ingredients are used besides the beef cells, and the entire production process is strictly monitored and thoroughly tested. This ensures maximum safety and purity of the product – it contains no antibiotic residues, antiparasitics, artificially added hormones or other substances used to boost animal production yields. Lada Kratochvílová, production technologist at Bene Meat Technologies, said: “Our cultivated beef burger is meaty, aromatic, juicy and, of course, safe for consumers, ethical and gentle on the planet. It’s not a substitute – it’s real beef, with no compromises. This product is part of our commitment to offer ethically responsible dietary alternatives for those seeking a new path." "We are working to meet the strictest safety standards set by the European Food Safety Authority, so that we can offer our meat to the public,” the firm said in a statement. It’s been a busy twelve months for Bene Meat. Last week, it unveiled its cell bank for the long-term supply of cells for cultivating different meat products , with more than 5,000 samples already stored in it – the result of several years of research by the start-up. Earlier this year, the start-up sent an open letter to the European Commission, urging it to review Italy’s ban on cell-based meat . And, last year, it became the ‘first company in the world’ to be licensed to make and sell cell-based meat as food for pets . #BeneMeatTechnologies #Czech #beef

Robots are rapidly transforming the food and beverage industry by boosting efficiency and precision across various operations. From automated bartenders and coffeemakers to robotic systems in production and packaging, these technologies are reshaping the way we work. This evolution tackles challenges such as labour shortages and rising costs, while simultaneously enhancing quality and customer experiences. FoodBev Media’s Siân Yates explores the rise of robotics in the F&B industry. Birmingham, UK, is home to the Sandbox VR immersive virtual reality gaming experience, which combines motion capture, haptics and cutting-edge technology. I came to play the zombie pirate game, Curse of Davy Jones, but I stayed for Toni... Who is Toni? Toni is the UK’s first robotic bartender that prepares, shakes, stirs and serves both alcoholic and non-alcoholic drinks. Created by Italian company Makr Shakr, Toni is the centrepiece of a futuristic bar where over 150 spirits dangle upside down from the ceiling, ready to craft cocktails with precision. The presence of Toni at Sandbox VR is just one example of how the use of robots is rapidly transforming how companies operate, innovate and compete. As technology advances, robots like Toni are being deployed across various stages of production, processing, packaging and service. In the food and beverage industry, this adoption is driven by the need for increased efficiency, precision, speed and consistency, as well as to address challenges such as labour shortages and rising operational costs. Robotics in food production and processing Robots are increasingly used for tasks that require precision, speed and hygiene. For example, in poultry processing, robots are employed to debone chicken with remarkable accuracy. Japanese company Nippon Zoki uses robotic systems to handle delicate meat-cutting tasks, ensuring minimal waste and reducing the risk of contamination compared to manual processing. Meanwhile, Tomra Sorting Solutions, a company specialising in sensor-based sorting systems, uses robotic sorters with advanced cameras and lasers to sort food items by size, shape and quality at incredible speeds. These robots are capable of identifying and removing defective products or foreign materials, significantly improving the quality control process. Automation in packaging and quality control Robots are also making a significant impact in packaging and quality control. In the past, these processes relied heavily on manual labour, which was not only timeconsuming but also prone to human error. With the introduction of robotics, companies can now achieve higher levels of accuracy and consistency. Fanuc Robotics, a manufacturer of robotic systems, has developed specialised robots for food packaging. These robots are capable of handling tasks ranging from filling and sealing packages to palletising finished products. In a partnership with Nestlé, Fanuc’s robotic arms are used to package a range of products with precision and speed, ensuring that each package meets strict quality standards. Enhancing customer experience Beyond the production line, robots are also enhancing the consumer experience. One notable example is Flippy, a burger-flipping robot developed by Miso Robotics. Flippy has been employed by several fast-food chains, including White Castle and CaliBurger, to cook burgers with consistent quality and reduce waiting times. This not only improves efficiency but also ensures that customers receive meals cooked to perfection every time. In the beverage sector, Briggo has introduced robotic baristas capable of making a wide range of coffee beverages. These robotic coffee kiosks, known as ‘Coffee Hauses,’ allow customers to order and customise their drinks via a mobile app. The robots can operate 24/7, serving high-quality coffee quickly and efficiently without the need for human intervention. Another example is Eatsa, an automated restaurant concept that uses robotics and automation to create a unique dining experience. Eatsa’s model relies on a fully automated kitchen and a front-end system where customers order via digital kiosks or mobile devices. Once an order is placed, it is prepared by robotic systems in the kitchen and delivered to a designated cubby for the customer to pick up. This model eliminates the need for front-of-house staff, significantly reducing labour costs and minimising human contact, which has become increasingly important in a post-pandemic world. Although Eatsa has since pivoted from its original concept, the company’s innovative use of robotics and automation has influenced many other players in the industry to explore similar technologies. Future outlook While adopting robots has many benefits, it also presents challenges. The initial investment can be high, especially for smaller businesses, and there are concerns about job displacement and the need for workforce upskilling. Despite these challenges, the future of robotics in the F&B sector is promising. As technology evolves, robots are becoming more affordable, versatile and intelligent, allowing companies to improve efficiency, maintain quality and enhance customer experiences. Overall, robotics is revolutionising operations in the industry, from production and packaging to customer service. Robot revolution: Top technologies Cutting-edge advancements in robotics and automation are transforming industries worldwide. From factory floor to foodservice, these technologies are revolutionising efficiency, safety and sustainability. Discover how robotics is enhancing agricultural practices, modernising food production and delivery, and paving the way for fully autonomous restaurants. ValTara ValTara, a division of Paxiom Group, introduced the PKR-Dual Delta Robot case packer, designed to enhance efficiency in case packing operations. The system uses two Delta robots that work together to pick and place various products – including bags, pouches, cartons, and trays – into cases. This new packing cell is noted for its ability to handle a diverse range of items at high speeds. It aims to offer a simpler, more compact alternative to traditional case packing systems, which can be complex and costly. Its design focuses on ease of use and affordability, making it accessible for companies of different sizes. TM Robotics TM Robotics, in collaboration with Doma Automation and Tera Automation, launched Infinifeed, an innovative robotic feeding system for the UK and European markets. Powered by Shibaura Machine’s THE series robots, Infinifeed uses a unique parallel belt conveyor and 2D vision system to handle diverse parts efficiently. The system is user-friendly, with a remote-control app and customisable settings to ensure smooth operations. Infinifeed is ideal for various industries, offering easy integration, precision feeding, and high-speed performance, making it a versatile solution for modern manufacturing. Chef Robotics Chef Robotics has introduced an AI-powered robot aimed at transforming large-scale food production. This new robot, designed to address labour shortages and reduce waste, utilises software and AI models to pick and plate ingredients to assemble meals. Unlike traditional systems, Chef Robotics’ solution is adaptable and can work with different portion sizes and container types. The robot operates using ChefOS software and integrates with sensors to optimise ingredient handling and monitor supply levels. It requires minimal space and resources, including only 120v power, compressed air, and a WiFi connection. Chef Robotics aims to deploy these robots across commercial kitchens, including ghost kitchens and meal delivery services, with the goal of widespread adoption in the food manufacturing industry. Shibaura Freedom Fresh Australia automated its macadamia nut packaging process with Shibaura Machine’s THE400 SCARA robots, addressing the challenge of placing keys into nut bags. These keys help customers easily crack the shells of roasted macadamias. Previously, workers manually placed up to 20,000 keys daily, a labour-intensive and unsafe task. The new system, integrated by M.A.P Services, uses advanced robotics and vision technology for precise pick-and-place operations. Equipped with IFM cameras and SMC vacuum gear, the robots efficiently handle up to 60 keys per minute. Uber Eats This year, Uber Eats released autonomous delivery robots in Japan, a significant step in modernising food delivery. These robots, developed in collaboration with Mitsubishi Electric and Cartken, are equipped with advanced technology to ensure safe and efficient delivery. They can navigate sidewalks at a speed of 5.4 km/h and are designed with stringent safety features, including object detection technology, an emergency stop button, and a visibility flag. The system operates by allowing merchants to place orders into the robot, which then autonomously delivers the food to the customer’s location. Customers can retrieve their orders from the robot and even rate the delivery experience. This initiative addresses labour shortages and leverages Japan’s well-maintained infrastructure and openness to new technology. The robots’ privacy-conscious design and compliance with local regulations reflect a significant step in integrating autonomous delivery solutions into everyday life. Elior In March 2024, Elior UK unveiled its new delivery robot technology at the University of Roehampton in London. The Roehampton robot, developed in partnership with GW Projects, autonomously delivers food and retail items across the campus. Students order through the Breaz app, and the robot navigates to their dorms, learning and optimising delivery routes over time. The robot, equipped with AI, can traverse various terrains and roads without human assistance. Upon arrival, students use a one-time code to access their orders. This initiative enhances convenience for students and staff while integrating with Elior’s broader commitment to innovation and sustainability on campus. The partnership also includes Miso robotics CaliExpress by Flippy, operated by Miso Robotics in California, claims the title of the world’s first fully autonomous restaurant. Located an hour from Los Angeles, this pop-up eatery showcases a blend of robotics and traditional kitchen operations. The restaurant features self-service kiosks by PopID for biometric payments and a variety of menu items, including burgers and fries, cooked by robots like the burger bot and Flippy. While the kitchen is mostly automated, human staff still handle ingredient preparation and meal assembly. The introduction of Tuffy, a robot food runner, further enhances the dining experience by delivering meals to tables. The restaurant also serves as an innovation hub, displaying various robotic technologies and prototypes, including the next-generation Flippy, set to be smaller and faster. Kuka Germany-based Kuka and Digital Workbench unveiled their collaboration at Agritechnica in January, introducing a mobile harvesting robot designed to assist fruit farmers during apple harvests. This innovative robot combines Kuka’s advanced robotics with Digital Workbench’s multi-carrier platform, Tipard 1800. The system uses vacuum suction cups and AI-driven vision technology to gently and efficiently pick apples, ensuring no damage to the fruit. The mobile robot, part of a pilot project since 2020, represents a significant leap in agricultural automation, aimed at addressing labour shortages and increasing harvesting efficiency. #robotics #technology #AI #manufacturing #exclusives

Liberation Labs has raised an additional $3.39 million in funding. Precision fermentation start-up Liberation Labs was formed to provide the industry with the infrastructure to commercialise novel protein manufacturing at the scale and cost structure required by the market. $2 million of the funding came from Agronomics and was made via a Secured Promissory Note, which accrues 10% interest annually and matures on 10 October 2027. With this new contribution, Agronomics’ total investment in Liberation Labs has reached $19.6 million, resulting in a 37.5% ownership stake on a fully diluted basis. The $2 million investment from Agronomics will support the ongoing construction of Liberation Labs’ Launch Facility in Richmond, Indiana, US. The remaining $1.39 million will fund a feasibility study (including engineering and market analysis) to explore the construction of a commercial-scale, flexible-use, 4-million-litre biomanufacturing facility adjacent to the Launch Facility. Agronomics' executive chair, Jim Mellon, commented: “The recent commitment to invest across fabrication, firepower, fitness, food and fuel, demonstrates the potential of a biomanufacturing ecosystem in which the benefits of more secure and reliable supply chains are delivered across industries. In line with this, Liberation Labs has made significant steps towards securing binding offtake agreements for its Launch Facility.” Mellon continued: “The company now has signed letters of intent with potential customers representing well over 200% of the available capacity for the first few years of operations, demonstrating strong demand for ‘fit for purpose’ biomanufacturing facilities across food, fuel, materials and pharmaceuticals." Earlier this year, Agronomics invested $10 million in Liberation Labs as part of a wider $12.5 million funding round, and, in January, it partnered with Ivy Tech Community College in Richmond, Indiana, US, to develop a new biomanufacturing workforce training programme. Last year, the US Department of Agriculture ( USDA) awarded Ameris Bank a $25 million ‘business and industry’ loan guarantee for Liberation Labs’ biomanufacturing facility in Richmond, Indiana, US, and, months prior, the start-up secured $30 million to advance the development of its biomanufacturing facility in Richmond. #LiberationLabs #US #precisionfermentation #Agronomics

Austrian precision fermentation start-up Fermify has obtained self-GRAS status for its animal-free casein. Fermify uses precision fermentation to create sustainable and economically viable solutions for milk protein production. The company’s platform provides a solution for in-house production of casein proteins, which it says is the ‘missing piece’ to realise animal-free cheese that mimics its dairy-based counterparts, with the right meltability and structure. The GRAS status validates the quality and safety of Fermify’s casein and is the next step in introducing animal-free cheese and dairy products to the US market and positions Fermify as one of the few suppliers of precision-fermented casein across the nation. The company says it has also voluntarily notified the US Food and Drug Administration (FDA) of its GRAS conclusion and is now pending a ‘no questions’ letter confirming the status. “This is a key development for Fermify and the entire precision fermentation sector,” Fermify said in a post on social media. “We are one of the first companies who sell their casein proteins in the US.” What does this mean for Fermify? “We are not only allowed to officially let customers and consumers test our product It also verifies that our process and technology has reached a readiness level that we can produce animal-free casein at scale and reach the favourable product specification of a food product.” Last year, Fermify extended its $5 million seed funding round and introduced Cremer and Interfood as new strategic partners. #Fermify #casein #precisionfermentation #dairy

Sparkalis, the food tech venture arm of Belgian chocolate giant Puratos, has invested in California Cultured. The strategic partnership with California Cultured, a US start-up that uses plant cell cultivation to produce cacao, aims to transform the way cocoa and chocolate are produced, setting a new standard for sustainability and flavour in the chocolate industry. California Cultured’s technical process allows cacao cells to be grown in controlled environments, enabling the creation of high-quality, sustainably produced chocolate without the environmental and ethical challenges traditionally associated with cacao farming. The process begins by selecting cacao varieties with the best flavour profiles. A small sample of cells is taken from these varieties, which are then fed a solution of natural plant nutrients to promote replication. The cells grow and multiply in condition-controlled bioreactors, and, after 3-4 days, the cacao cells are ready to be harvested, fermented, dried and roasted. This approach not ensures the production of authentic chocolate with rich, deep flavours, while also offering a sustainable and ethical alternative to traditional cacao farming. California Cultured CEO Alan Perstein said: “We are on a mission to reimagine chocolate – making it more sustainable, ethical and delicious than ever before. This investment from Sparkalis will allow us to scale our operations and bring our cell-cultured chocolate to more consumers who care about both quality and the planet.” Filip Arnaut, managing director of Sparkalis, added: “We seek out visionary start-ups like California Cultured that are creating transformative solutions for the food industry. Its innovative approach to cocoa production aligns perfectly with our mission to foster a healthier and more sustainable future for the global food ecosystem. We are thrilled to support its journey in the world of chocolate.” In February this year, Japanese food group Meiji made a second investment in California Cultured , following its original investment in 2021. Through the collaboration, Meiji and California Cultured are working to bolster its cocoa cell cultivation technology. The partnership involves a ten-year arrangement for the supply and integration of California Cultured's cell-cultured flavanol cocoa powder into an array of products tailored for both the US and Japanese markets. Financial terms of Sparkalis' strategic investment were not disclosed. #CaliforniaCultured #Sparkalis #Puratos #plantcellculture #chocoalte #cacao

New analysis predicts that Europe's cell-based meat market could deliver between €20 billion and €85 billion in annual economic contributions. The research by Systemiq, in collaboration with GFI Europe, emphasises cultivated meat's potential to transform the EU’s economy and environmental footprint. According to the analysis, cultured meat could create between 25,000-90,000 jobs across the EU by 2050. However, the research states that his growth hinges on crucial steps and will require an estimated €5 billion in annual investments from the EU. It goes on to predict that globally, the industry could be valued at around €510 billion, with necessary global investments reaching €55 billion annually until 2050. The authors state: “Cultivated meat is still nascent, however it has the potential to bring us closer to reaching taste and texture parity with traditional meat and seafood products, if some key technology, regulatory and investment hurdles can be overcome”. The report points out that 'significant chemical and biological engineering challenges remain to further reduce costs and increase yields’ of cultured meat production. It selects the following as ‘key research priorities’ for cultivated meat: 🥩 Cell line development to achieve faster cell growth, greater stability and stress tolerance and higher cell density in terrestrial and aquatic cell lines 🍗 Reduced cell culture media costs by bringing down the cost of growth factors and sourcing amino acids from cheap plant hydrolysates and other sources 🥩 Increased bioprocessing efficiency via innovations in bioreactor design and media utilisation strategies to achieve greater scale and bring down costs 🍗 Improved scaffolding biomaterials that support cell adherence and differentiation, allowing for the replication of complex animal meat structures EU governments must increase investment The report calls for a supportive regulatory and policy framework to unlock the potential of cultivated meat in the EU. It recommends that at least €500 million of the required €5 billion annual investment should come from public funding, with 40% earmarked for R&D and 60% for infrastructure. This, the authors argue, is essential for attracting private capital and driving sector growth. The analysis also highlights opportunities for countries like Germany, Spain, France, and Poland to become key players in the sector by developing domestic markets and biomanufacturing capabilities. Top image: ©France's Vital Meat's cultured chicken #GFIEurope #GFI #Europe #Systemiq

Cellular agriculture and precision fermentation are becoming increasingly crowded fields. The last ten years have seen exciting developments, however positive revenue is still many years away. The cell-based sector remains a 'deep tech' field, where large technical risk and R&D costs are offset by hefty long-term rewards. Andrew Tindall, patent attorney at Potter Clarkson, explores how companies can safeguard their alt-protein innovations for lasting success. While this environment can be challenging for start-ups, it also presents opportunities. Barriers to entry are still mainly intellectual rather than infrastructural, meaning companies developing future keystone technologies will be in a highly advantageous position. Strategic thinking is required to both identify these opportunities and attract the critical investment needed to fuel development. Investor Warren Buffett refers to good investments as being valuable 'castles' surrounded by impregnable 'economic moats'. These can be anything that maintains a company’s edge – e.g. capital, technical, or legal advantages. Strong moats stop others muscling in on a company’s territory and protect long-term profits. In the alt-protein space, the value of a pre-revenue 'castle' is low, but it promises to be immensely profitable in the future. In such a situation, the value of an investment depends heavily on the strength of its moat and its ability to stand the test of time. Identifying and securing a niche For new alt-protein companies, identifying a niche is crucial. This means defining the boundaries of your 'castle' – the unique offering that sets you apart from competitors. The race to claim the first cultivated chicken, beef, and quail products has already begun, as have regulatory approvals and serum-free methods. To succeed, new entrants must bring something more than a retread of past innovations while remaining cautious of over-promising. Focusing on real technical problems can help avoid over-hyped claims. In a nascent field like cultivated meat, there are numerous challenges to overcome, from improving bioreactor design to developing better serum-free media and elite cell lines. Proprietary solutions to these problems will give companies a competitive edge, whether they choose to use their technologies for their own products or for further collaborations. The importance of strong IP protection Having identified a suitable niche, the difference between successful alt-protein start-ups and those that fail will be those who manage to build 'moats' to protect them. This is important for three reasons: Firstly, for pre-revenue companies whose value proposition is almost entirely found in their ideas, having these secured is vital for attracting investment. Whether companies have taken protecting their work seriously will be among the first things investors look at, and is one of the hardest things to fix after the fact. Putting in place a good strategy early is key. Whilst traditional IP rights like patents and trademarks have a key part to play in moats, more nebulous know-how and trade secrets, not to mention keeping control of confidential information, are perhaps equally important at early stages. Indeed, at the cross-roads of food and biotech, it is unsurprising that detailed patents sit side-by-side with secret recipes in successful IP portfolios. Start-ups may benefit from formalising these processes early, and incorporating IP alongside technical development in their ten-year plans or roadmaps. Secondly, with the delayed returns inherent in deep-tech, the risk-reward matrix favours the kinds of contentious action common to biotech but rare in the food industry. We have already begun to see signs of this, with Motif FoodWorks and Impossible becoming embroiled in a high-profile transatlantic IP dispute, and indications that this may be coming to cultivated meat might be seen in attempts by an anonymous third party to revoke a European patent held by Upside Foods. Consequently, savvy investors will not only be looking at the extent or amount of IP, but its defensibility, and prospects for licensing to avoid dispute or secure early revenue. This is another area where focussing on more modest 'edges' and defending them fiercely is likely to be more successful than spreading out too thin. Finally, secure moats provide exit options for investors. Currently, it is still unclear what exits will look like in alt-proteins. The preferred model for biotech, which might be appealing here given the similar risk profile, is acquisition by 'big pharma' looking to secure a new clinical asset – much like investment raises, this is built around the core value offering. However, this may not be viable as, to date, nobody has emerged as the obvious acquirer. Although one might hope that food giants like Tyson or Nestlé step into this role. Fortunately, the competitive advantage that makes companies a tempting target for acquisition also puts them in a strong position to strike out and build their own production capacity. In an uncertain but dynamic field like cellular agriculture, it can be daunting for companies to find a path forward, especially when there is so much work to be done. However, if armed with the right strategy, and by putting it into practice early, start-ups can secure the capital they need to transform their fledgling castles into formidable and lucrative fortresses, that will stand the test of time. #opinion #exclusives #patent #PotterClarkson

The Association of Meat, Poultry & Seafood Innovation (AMPS) has expressed its support for Upside Foods and the Institute for Justice on the lawsuit filed against the state of Florida in August . AMPS is a non-profit organisation representing the cell-cultured food industry. The lawsuit, contests the state’s ban against cultivated meat. Florida Governor Ron DeSantis signed SB 1085, prohibiting the production, sale and distribution of cultivated meat in the state , into effect on 1 May 2024. Additionally, Alabama Governor Kay Ivey signed the similar SB 23 into law nearly a week later, prohibiting the manufacture and sale of cell-based meat in Alabama, adding to the controversy over state vs federal food safety standards. In a statement, AMPS said it “stands with Upside Foods and the Institute for Justice as they sue the State of Florida”. “The recent Florida bill prevents the production, sale, and even distribution of cultivated foods in an attempt to dictate which businesses can succeed and fail in the United States. This lawsuit supports the American right to invent solutions for our urgent problems like food security, and go through appropriate channels to gain approval and sell your goods in the free marketplace.” “The legal challenge highlights the unconstitutional nature of the bill and underscores the important role that cultivated meat can play in American public health and economic growth, and the way the industry has worked diligently with federal agencies to ensure transparency and federal oversight for the food regulation of this exciting new invention.” “Today, we will see the beginning of the first ever legal challenge for a bill banning cultivated meat. These products undergo comprehensive testing far exceeding the requirements for any other new food products. The safety of cultivated meat has been rigorously evaluated and endorsed by the USDA and FDA, and preventing their trade is a setback for technology, nutrition and the American economy. We need more food options held to high standards to meet the needs of our growing population, and we need more American innovation and the competition of the marketplace to ensure our economic strength for decades to come.” AMPS stated that criminalising the sale of cultivated meat restricts consumer choice and stifles innovation, with governmental overreach imposing unnecessary constraints on an emerging industry with immense potential for individual states and the nation. “You should have the freedom to decide what you eat, supported by transparent labelling that keeps you informed.” #AMPS #AssociationofMeatPoultryandSeafoodInnovation #US #banning #Florida #UpsideFoods

Czech start-up Bene Meat Technologies has unveiled what it calls a ‘cutting-edge' cell bank, for the long-term supply of cells for cultivating different meat products. More than 5,000 samples have already been stored in the cell bank – the result of several years of research by the start-up. The bank ensures access to a sufficient quantity and variety of cells that can be cultivated for both research and production purposes. Bene Meat Technolgies says the cell bank will support: An ethical approach to animals – a single, small tissue sample extraction creates a long-term supply of cells for meat cultivation without the need for animal death or suffering Cutting-edge technology – the facility utilises the ‘most advanced’ technology to preserve cells under optimal conditions Maximum purity and stability – the advanced technology, strict protocols and control mechanisms guarantee consistent quality and safety throughout the entire process Sample safety – security systems ensure continuity even in the event of emergencies Universal technology – the technology allows the preservation of cells and the cultivation of meat from various animal species, ranging from common farm animals to exotic species, without negatively impacting live animals Replicability – standardised procedures ensure repeatability in the successful preservation of cells Zuzana Šaturová, manager of the cell bank at Bene Meat Technolgies, said: “The cell bank is a crucial element in our efforts to produce meat in an ethical and sustainable way. From the very outset, we knew that it would be essential to our success. Advanced cell preservation technology is critical to the smooth progress of both our research and cultivated meat production.” Šaturová continued: “With its use, we can meet the demand for meat without a negative impact on animals and the environment. In our research and production, we mainly use primary cells directly sourced from small tissue samples, ensuring both high quality and an ethical approach.” #BeneMeatTechnologies #Czech #cellbank

Umami Bioworks is launching operations in the UK, with the hope of tackling the nation’s overfishing crisis. Starting with white fish, Umami will work alongside University College London and Imperial College to develop and advance the commercialisation of its cultured seafood products. The launch of Umami’s UK operations comes as overfishing, sustainability issues and dwindling fish stocks threaten the nation’s seafood industry. The start-up's cultivated-seafood technology offers the UK’s seafood industry a lifeline for a sustainable future. The UK relies on imports for 70% of its seafood, which, combined with its declining local seafood industry, overfishing and post-Brexit regulatory issues, has pushed the nation’s seafood imports to a tipping point. The news comes after the UK government’s announcement yesterday (8 October), that it will create Europe’s first cultivated meat regulatory sandbox to improve the Food Standards Agency’s scientific knowledge about the novel food. Mihir Pershad, CEO of Umami Bioworks, said: “Our decision to enter the UK market aligns with the country’s strong focus on food security and its world-renowned expertise in biotech and bioengineering. We will work closely with leading institutions such as UCL and Imperial College to advance commercialisation of our current generation of cultivated seafood solutions and to pave the way for the next generation of cultivated seafood breakthroughs that will inevitably redefine how the UK – and the world – feeds itself.” Pershad added: “Umami Bioworks is committed to collaborating with UK stakeholders, ensuring that cultivated seafood complements, rather than disrupts, existing farming industries. The UK government’s ongoing support for cultivated meat technology and a favourable regulatory environment provide fertile ground for Umami’s success.” The UK has seen a number of advances in the cultivated meat and seafood market over the past few months. Notably, in July, British pet food start-up Meatly received regulatory clearance to sell its cultivated pet food in the UK – marking the first time cell-based meat has been approved in Europe. It's been a busy year for Umami. Last week, it announced a new partnership with South Korean biotech firm KCell Biosciences and bioprocess solutions provider WSG , to establish a scalable, sustainable domestic production pipeline for cultivated seafood in South Korea. In August, it unveiled plans to merge with Shiok Meats to establish a global powerhouse in the growing market for sustainable seafood alternatives. July saw the cultivated seafood giant partner with Friends & Family Pet Food Co to co-develop and launch the ‘world’s first’ cat treats made from cultivated fish , and the same month, it collaborated with two Indian firms in a bid to boost R&D and reach commercial-scale production. #UmamiBioworks #UK #seafood