NEW TECH FOODS

Austrian deep tech company Fermify has extended its seed funding round and introduced Cremer and Interfood as new strategic partners. 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. In May, Fermify announced the closing of its $5 million seed funding round, led by Climentum Capital with participation from Auxxo, Fund F, Übermorgen and others. It has now extended the round after the addition of its strategic partners. Cremer is a German multinational operating in trade, logistics and industry. It has more than 2,400 employees in over 60 companies and holdings and is active on all continents. By leveraging Fermify's cutting-edge technology and Cremer’s industry knowledge, supply chain expertise and sustainable nutrition know-how, the partnership aims to develop innovative solutions that optimise the precision fermentation process and open new avenues for sustainable agricultural production. Fermify says this will enable it to further focus on implementing a global, decentralised and digitalised production system, with a strong partner adding the missing piece upstream in the Fermify value chain. Dr Ullrich Wegner, CEO of Cremer, said: “For Cremer, this partnership with Fermify represents a significant milestone in our strategic plan to expand and enhance our sustainable nutrition business. As an experienced B2B supplier of plant-based raw materials and with our deep industry experience in food manufacturing we aim to support the global food ecosystem, recognising the growing importance of sustainability, health and plant-based foods. We want to establish ourselves as a prominent contributor of the ongoing nutritional transformation and add significant value to the industry.” While Cremer is an experienced worldwide B2B supplier of plant-based raw materials with an extended worldwide network, Interfood brings a global dairy network and related expertise to facilitate Fermify's route-to-market, distributing over 1.1 million metric-tons of dairy ingredients annually. Edwin van Stipdonk, CCO at Interfood, commented: “Dairy forms an integral part of global dietary patterns and has deep cultural significance. However, making the production of these loved products more sustainable is a complex challenge, one that requires inventive thinking and novel technologies. With Fermify’s deep tech approach to developing novel milk proteins and our knowledge of the global dairy market, we can develop routes to markets and applications across the world. Together, we can provide solutions where economic and ecological sustainability can go hand in hand, allowing current and future generations to enjoy dairy responsibly.” Eva Sommer, CEO and founder at Fermify, added: “These partnerships with Cremer and Interfood will further accelerate our path to become the world leading provider for precision fermentation technology. Cremer’s experience across sourcing input material with a main focus on side streams from other industries will be invaluable to 1. further reduce embodied GHG emissions, and 2. secure the supply chain for our customers. Interfood’s unique market insight and know-how in the dairy industry including marketing, logistics and distribution chains will be a great door opener for Fermify.” #Fermify #Austria #Cremer #Interfood

Unico Nutrition has announced the reimagination of its Apollo protein powder, Apollo II, in partnership with precision fermentation company Perfect Day. The new product combines Perfect Day’s whey protein made using precision fermentation, with Unico’s grass-fed animal-based protein, for a “kinder, greener formula” to boost performance. According to Unico Nutrition, it is “the first in the industry and the world” to create a hybrid product that combines traditional dairy with Perfect Day’s animal-free whey protein. Perfect Day’s process uses microflora to produce proteins that are the same as those found in dairy products. It offers an advanced, sustainable dairy alternative that does not compromise on taste, texture or nutritional value. The precision fermentation process reduces water consumption up to 99%, greenhouse gas emissions up to 97% and energy use up to 60% compared to traditional production methods. Lance Herrington, CEO and founder of Unico, said: “We chose to include Perfect Day’s ingredient in our flagship protein line because we believe that we have a responsibility to our customers, and to our planet, to be as ecologically efficient as we can – our goal is to consume the least amount of resources as possible in the production of our product, while still retaining its quality.” He continued: “In partnering with Perfect Day, not only have we significantly reduced the carbon footprint of our manufacturing process, but we have also improved our product performance when it comes to macros and flavour”. Unico says that the formula – which includes grass-fed milk protein, whey from fermentation and egg white – builds lean muscle more effectively than whey alone. The formula is optimised for diet and weight loss, as it uses crossflow filtration to remove excess fats, sugars and carbohydrates, helping to keep you full for 6-8 hours. It also includes added protease enzymes that are said to aid in digestion, eliminating bloating and discomfort. Paul Vraciu, head of commercial at Perfect Day, commented: “This first-of-its-kind hybrid product, combining the best of traditional dairy and our dairy from fermentation, marks an exciting new chapter in how we are extending our kinder, greener impact. Unico’s Apollo II brings to life what’s possible when you are deeply committed to collaboration. We’re thrilled that we continue to find new ways to empower our B2B partners to meet the demands of their consumers without compromise.” The new protein powder comes in Unico’s best-selling flavours: vanilla, chocolate, chocolate peanut butter, birthday cake, strawberry and banana, and is available to purchase now on the company’s website for $39.99. #PerfectDay #UnicoNutrition #US

New assessments from Ark Biotech show how cell-based meat could quickly become competitively priced alongside traditional animal-based meat. Ark Biotech supplies the cell-based meat industry with industrial-scale bioreactors, operating systems and services to ensure a future in which cell-based meat is widely available and affordable. The company has recently completed a techno-economic analysis (TEA) of what the cell-based meat industry needs to do to reach price parity. The TEA offers a current perspective on what industrial cell culture has achieved and opportunities for further progress. Ark Biotech estimates that cell-based meat can reach a price of $29.5/lb with existing commercialised technology and approaches, which it says is cost-competitive with whole cuts like fillet steak and tenderloins, but still 6 times more expensive than ground beef. The company believes that current production limitations are the primary barrier to the widespread adoption of cell-based meat. It’s TEA demonstrates four ways to bring down the cost of goods sold below the $29.5/lb baseline: Reduce the cost of media Improve biomass yields Optimise the bioprocess Reduce capital spend – primarily through larger bioreactors A spokesperson for Ark Biotech told The Cell Base: “The biggest lever to reduce capital expenditure is increasing the size of bioreactors: Larger bioreactors also reduce the cost of goods sold through lower depreciation and reduced labour needs”. Ark Biotech says it’s TEA is distinct in that it leverages achievements from industrial-cell culture from the pharmaceutical industry to determine a baseline. It models out cost of goods sold for an industrial factory (50,000 MT of annual output) with larger bioreactors (up to 1 million litres), claiming that “most other TEAs are focused on factories with 10,000 MT of production and bioreactors up to 250,000 litres with most focused on less than 25,000 litres”. In a statement, Ark Biotech said: “At the very least, media costs will need to be reduced, cell growth will need to reach higher densities, bioprocess will need to be optimised, and equipment spend will need to come down. Cultivated meat cost of goods sold can be further reduced through blending cultivated meat with plant-based or fermentation derived ingredients.” “A great deal of innovation has been made across the cultivated meat ecosystem. With continued focused innovation, especially in the four areas highlighted in this TEA, cultivated meat can achieve price parity. With so much at stake, there’s no time to lose.” #ArkBiotech #US

ProVeg is inviting founders to apply to its start-up incubator programme, designed to accelerate innovative alt-protein products to the market. ProVeg International said: “Widespread concern over plans to open the world’s first commercial octopus farm this summer could be allayed if cultivated octopus was developed...it’s what the world needs now.” The report is referencing an announcement made in March this year, as reported by FoodBev , that Spanish multinational Nueva Pescanova had requested planning permission to build the world’s first octopus farm. The report was met with horror around the world, as once fully operational, the proposed farm would produce around 3,000 tonnes of octopus annually. Albrecht Wolfmeyer, director at the ProVeg Incubator, said: “The news that the first commercial octopus farm would be opening is disconcerting. Many of the challenges we see in our food systems can be overcome by food innovation, and we would therefore like to invite anyone considering developing cultivated octopus to come forward and apply to join our next cohort. It may sound like a moon shot - which is what the world now needs more than ever as conventional farming is pushing the boundaries further." He continued: “We’ve worked with start-ups developing some truly groundbreaking solutions across cultivated meat, dairy, seafood, and fats, and we would love to work with more entrepreneurs tackling urgent issues like octopus farming”. ProVeg’s incubator – which runs twice yearly – provides successful applicants with support including investment, mentorship and a 12-week accelerator programme. Previous successful alumni start-ups of the programme include companies developing cell-based meat and fat products, processes, platforms and ingredients. The ProVeg Incubator has worked with more than 90 start-ups since it started in 2018. Alumni companies operating in the cellular agriculture space include Formo, Remilk, Culminate, Cellular Agriculture, Sticta, and Clear Meat. The Incubator is accepting applications up until 28 July for its 11th cohort, which will begin late September. #ProVegInternational #octopus

Israel-based agri-food venture capital firm, Flora Ventures, has announced the launch of its $80 million fund and its first closing, with commitments of $50 million. Flora Ventures invests in early-stage Israel- and Europe-based start-ups that are building a healthier, more sustainable and resilient agri-food system; and supports those ventures in scaling globally. The VC firm secured funding in only four months “by identifying an opportunity to fill technology gaps such as food security, digitisation, sustainable agriculture and food as medicine”. Flora Ventures completed the initial raise with strategic partners including Sadot Kibbutzim, a coop bringing together more than 185 Kibbutzim with an agricultural output of more than $3 billion, exported to over 100 countries. They offer the fund's portfolio proprietary access to agricultural land, production capabilities and expertise for initial proof of concept and the ability to scale their technologies. Other anchor investors include Haifa Group – a global leader in plant nutrition and special fertilisers, with efforts in sustainability, innovation and precision agriculture, and Harel Group, Israel's largest insurance and finance group. Flora Ventures’ co-founders are former Mondelēz executive, corporate venture investor and figure in the global agri-food ecosystem, Gil Horsky, and Esther Barak-Landes, VC investor and co-founder of Nielsen's incubator and investment arm. The founders say they seized the opportunity to create the fund leveraging their complementary skills and network – Horsky's leadership experience in multinational food companies including PepsiCo and Kraft Foods, and Barak-Landes's track record of investing in disruptive tech startups. Horsky said: "Working for leading food multinationals, as well as co-founding one of the industry's most successful corporate venture capital and incubation initiatives in Mondelēz, taught me the value of having design partners early on. That's why we are excited that Flora can provide our start-ups proprietary access to Haifa Group, Sadot Kibbutzim and Harel Group, which are among the most innovative and agile design partners in the industry.” Barak-Landes added: "I've been fortunate in my career to lead important VC deals in the Retail-Tech, FinTech and Digital Transformation sectors, which enables me to reapply proven technologies and business models to the agri-food industry where it is greatly needed. I am excited to bring my skills to finding and fuelling start-ups from Israel and Europe that are good for people and kind to the planet while helping to build the next generation of agri-food unicorns." Flora Ventures has completed its first investment, in Arrakis Bio, an Israeli startup developing a technology poised to revolutionise the production and utilisation of human collagen and gelatin, that is animal-free, high quality and pure. According to Flora Ventures, it is the largest Israeli-based agri-food VC and, according to IVC data, is the largest Israeli new VC fund to have completed a first closing during 2023 across all tech investment verticals. #FloraVentures #Israel

Germany-based biotech company The Cultivated B (TCB) has announced the availability of its AUXO V industrial-grade bioreactor and the start of rapid-delivery manufacturing at its plant in Burlington, Ontario, Canada. The announcement represents a significant milestone as it addresses the cellular agriculture industry’s urgent need to dramatically increase global capacity to reach commercial viability. TCB says that as bioreactor delivery times from other vendors can be as much as two years, producers of cell-based meats, medicines and personal care products based on cellular agriculture and precision fermentation face challenges in scaling up from the lab to commercial manufacturing. TCB intends to bridge the barrier to industry growth with bioreactor delivery times of only “a few weeks,” as well as novel, easy-to-use designs that make equipment operator training and skills transfer efficient. Hamid Noori, CEO of The Cultivated B, said: “The recent USDA approvals for cultivated meat producers are evidence that the industry is quickly advancing, but producers can’t scale their scientific and regulatory breakthroughs from the lab to commercial production without the ability to readily purchase and easily operate bioreactors." He continued: "TCB is disrupting the industry in two ways: first, by aiming to make our industrial-grade bioreactors available with delivery times of only two to four weeks; and second, by designing a bioreactor that can be operated by non-experts with only a few days of training. We’re changing the game for the cellular agriculture industry." TCB’s AUXO V bioreactors offer a “unique combination of utility and sustainability”. Unlike traditional bioreactors, AUXO V has been engineered by industrial designers to make them easy to use by non-experts. Using a human-machine interface and programmable logic controller system from Siemens, production personnel can be trained to use the bioreactor control system in “a few days”. The new bioreactor systems focus on sustainability, eliminating the industry’s traditional single-use approach to bioreactors. Instead, AUXO V bioreactors are made of high-grade stainless steel, which makes them sterilisable and reusable. According to TCB, the “AUXO V multi-use bioreactor vessels are cost-effective, flexible and customisable”. They are available in a wide range of sizes from lab scale to industrial scale – up to 25,000 litres – and are equipped with multiple sensors and impellers for different organisms, such as animal cells, bacteria or yeast.

A new report has shed light on Europe’s potential to become a world leader in producing sustainable food through fermentation – revealing that the continent is home to almost half of the global sector’s manufacturing capacity. The report titled ‘Fermentation – A Global Climate Solution’ – released by the Good Food Institute (GFI) and Integration Consulting – maps the sector and provides businesses and governments with “crucial insights” into how to scale up production to reduce climate emissions and satisfy global demand for meat. A study in multidisciplinary science journal Nature last year found that replacing 20% of the world’s beef with fermentation-made meat could halve global deforestation, and analysis of Quorn’s fermentation-made meat (made from mycoproteins) found a carbon footprint 70% lower than chicken. Fermentation can also help reduce food waste by transforming agricultural surplus and byproducts into nutritious food, offering farmers a new source of revenue. GFI’s report has found 89 companies worldwide currently provide around 16 million litres of capacity to produce this food – and 47% of this exists in Europe, followed by the US at 34%. The report warns that increase in consumer demand will stretch this capacity and that there is a mismatch of current manufacturing capacity in terms of scale, location and technical capabilities, compared to the local needs of the players in the industry. The report also finds a lack of technical capabilities and production capacity is preventing start-ups from scaling and says more help is needed to enable early-stage producers to overcome the early period between initial venture capital investment and the transition towards commercialisation. It urges governments to fund research and development and infrastructure, helping to commercialise the production of these sustainable foods to meet their climate goals. The report also advises businesses to invest in more fermentation capacity and adds that developing existing industrial sites and equipment can reduce upfront costs by as much as 70% and cut lead times as short as six months. Breweries are highlighted as one of the most suitable options, as the sustainable protein fermentation industry uses fermenters, filtration systems and other equipment like those used to brew beer. Carlotte Lucas, senior corporate engagement manager at GFI, said: “European companies have been pioneers in developing innovative fermentation-made products that can feed our growing population, and this report demonstrates how government and industry investment can unleash that potential”. She continued: “Fermentation can deliver the meat people want sustainably, while giving farmers the potential to create new revenue streams and freeing up space for nature. As severe heatwaves and droughts put increasing pressure on yields from conventional agriculture, industry leaders, scientists and policymakers must work together to scale up this sector as quickly as possible.” #GFI #Europe

Bedoukian Research (BRI), a global supplier of flavour and fragrance ingredients and agricultural products, and genome engineering company Inscripta have announced a new partnership to develop and commercialise multiple products made via precision fermentation. The partnership aims to deliver naturally produced products with superior quality and consistency while reducing the environmental footprint associated with traditional chemical manufacturing processes, providing affordable, sustainable and safe solutions. Inscripta's GenoScaler is a novel ultra-high-throughput, CRISPR-enabled strain engineering platform designed to rapidly optimise microbial strains with significantly improved traits and productivities. CRISPR is a technology that can be used to edit genes by precisely cutting DNA and then letting natural DNA repair processes take over. Inscripta will employ GenoScaler to efficiently develop high-yield strains to manufacture and provide BRI with sustainable ingredients. BRI has identified multiple large product solutions, which are currently unavailable for large-scale deployment. R&D teams at Inscripta are developing sustainable biomanufacturing processes through accelerated strain engineering and process development for these ingredients. Inscripta plans to manufacture and supply the ingredients for BRI to provide consumers with effective, pure, affordable products that are often inaccessible through chemical processes, addressing trending consumer demands. Richard Fox, Inscripta’s chief scientist, said: "Inscripta's GenoScaler is a complete, end-to-end microbial manufacturing platform that combines recent disruptive developments in Nobel Prize winning breakthroughs of CRISPR and directed evolution. Our goal at Inscripta is to enable large-scale access to the bioeconomy by radically accelerating the development process and reducing the risk and complexity of biomanufacturing. Through advanced technology, strategy, and processes, we are creating sustainable solutions with long-term partners like BRI." Robert Bedoukian, president of BRI, added: "Biomanufacturing is key to Bedoukian's future as it will allow us to produce the ingredients in the volume our customers need while manufacturing our products in an environmentally sustainable way. We are excited to work more closely with Inscripta to utilise their proprietary biomanufacturing technology fully for use in the commercial-scale production of our high-quality products." #BedoukianResearch #Inscripta #US

US-based biotech company Willow Biosciences and Kalsec, provider of natural taste and sensory, colour, protection and hop solutions, have announced plans to extend their functional ingredient development programme for a large volume savoury foods opportunity. After a successful phase one programme that applied Willow’s ‘BioOxi’ platform, Kalsec has agreed to continue full development toward commercialisation that includes additional R&D and scale-up work. Willow develops and produces precision fermented functional ingredients for the food and beverage, health and wellness and personal care markets. ‘BioOxi’ is a bio-oxidation platform technology that complements Willow’s existing strain engineering and precision fermentation ‘FutureGrown’ biotech platform. 'FutureGrown’ allows large-scale production with sustainability at its core. Willow offers commercial partners cost-effective production of ingredients through biosynthesis, and now through ‘BioOxi’, bioconversion-enabled chemical manufacturing of ingredients from defined intermediates with the benefit of removing multiple chemical steps, significantly reducing cost and resources. Chris Savile, Willow's president and CEO, said: "We appreciate the trust Kalsec has in Willow to help with their innovation pathway and are delighted to partner with them on this next step in our engagement on ingredient development. Looking forward, we are excited by the opportunity to engage with Kalsec's extraordinary team in bringing to market what could potentially be a number of sustainably sourced innovative ingredients that favourably enhance customers' products and the consumer experience." Roger Nahas, EVP of global R&D and chief innovation officer at Kalsec, added: "Willow has proven its capabilities repeatedly during our engagement over the last few months and we anticipate a long partnership as the result of our success working together. Toward that end, our team has identified a number of savoury food and beverage ingredient targets where we can potentially engage with Willow to help bring the best products possible to Kalsec's customers with a keen focus on market-leading innovation and sustainability." #WillowBiosciences #Kalsec #US

Steakholder Foods has announced that it has entered into a Memorandum of Agreement for Strategic Cooperation (MOA) with a GCC-based governmental body to commercialise its 3D bio-printing technology. The MOA is intended to contribute to the scalability of Steakholder Foods’ 3D-printed food technology in territories in the Gulf Cooperation Council (GCC), which represents the economic union between Bahrain, Kuwait, Oman, Qatar, Saudi Arabia and the United Arab Emirates. The strategic partnership aims to advance food security efforts through the application of Steakholder Foods’ technology, commencing with an investment from the partner in the construction of a pilot plant to provide printed hybrid-fish products. Eventually, the MOA aims to create a first-of-its-kind large-scale production facility in the Persian Gulf region. The agreement foresees a material initial down payment to Steakholder for the procurement of its 3D-printer technologies, followed by a milestone-based sales and procurement plan for industrial-scale output. The collaboration will leverage Steakholder Foods’ expertise in providing mature Ready-to-Cook 3D printer technologies and customised bio-inks, tailored to produce a wide range of species-specific cell-based fish and meat products as well as vegetable-based products. According to Steakholder Foods, the partner also seeks to utilise Steakholder’s technology to overcome limitations of traditional fish and meat production, ensuring consistent, nutritious and safe food products that closely mimic the taste, texture and appearance of conventional products. Arik Kaufman, CEO of Steakholder Foods, said: “After intensive years of development, Steakholder Foods is excited to sign this first agreement with a strategic partner, generating our first income stream that represents one of the first substantial income agreements for a company in the cultivated meat industry, a huge step forward. We believe that we have chosen the right partner, and together, we are committed to advancing the cause of food security and creating a positive impact on the world.”

Supply Change Capital, a venture capital firm that invests in the “future of food” has announced the closing of its inaugural $40 million fund. Described as one of the largest Latina-led funds, the firm has deployed over $13 million across 15 early-stage food and agriculture technology companies since June 2021. The investments span across deep tech food, agriculture and ingredient companies, supply chain technology, and enterprise software. "Supply Change Capital represents the future of food and the venture industry," said Johnny Tran, managing director at 301, the venture capital arm of General Mills. "As a leading investment firm in early-stage food and agriculture technology companies, Supply Change Capital has a pulse on the cultural, demographic, and sustainability shifts needed to usher in the next wave of groundbreaking innovations for our industry." Limited partners in Supply Change Capital include 301, MassMutual through its 'First Fund Initiative', the Office of the Illinois, US Treasurer through the Illinois Growth and Innovation Fund, Bank of America, Illumen Capital's Catalyst Fund and JP Morgan Asset Management. Supply Change Capital is female and Latina-owned, led by Noramay Cadena and Shayna Harris. Supply Change Capital invests in the technologies that “underpin a more resilient food system”, Harris said. Cadena commented: "From our intersectional set of investors to our robust portfolio, we've seated a venture firm platform that can endure and thrive. Ultimately, each LP, founder, and stakeholder in our community understands the same thing we do we are on the precipice of a transformative change at the intersection of food, culture, and technology." She added: "With 40 years of combined operating and investing experience, we'll be the team leading investments through this evolution to a more inclusive and sustainable food system". Supply Change says its portfolio features companies that have positive impacts on environmental, health and/or diversity outcomes, with 73% focused on positive environmental outcomes related to the atmosphere, soil health, biodiversity and/or water. Michelle Ruiz of Hyfé, a biotech company repurposing food processing wastewater to alternative feedstocks for biomanufacturing, said: "As an early investor, Supply Change Capital has been an instrumental partner since our pre-seed round. Noramay and Shayna bring valuable investing, operator, and industry expertise to the cap table. We have recommended other founders to Supply Change and they are one of our strongest investment partners."

Israel-based cellular agriculture company Aleph Farms has submitted an application for regulatory approval to the Swiss Federal Food Safety and Veterinary Office (FSVO) with the goal of selling the world’s first cell-based beef steaks in Switzerland. The submission is part of Aleph’s collaboration with Migros, Switzerland’s largest food enterprise, which has been instrumental in assessing the country’s regulatory approval process. The Swiss regulatory system includes a robust and evidence-based process for determining novel food safety. For cell-based meat to be sold in Switzerland, companies like Aleph Farms must apply for authorisation from the FSVO by submitting a safety dossier. The process includes a safety assessment and extensive toxicological studies to demonstrate the safety of the food and is expected to take at least 12 months. Migros first invested in Aleph Farms in 2019 to help accelerate scale-up, go-to-market activities and the global commercialisation of Aleph Cuts worldwide. As part of their agreement, Aleph Farms and Migros will continue to develop a go-to-market strategy that involves the distribution and commercialisation of Aleph Cuts through fine dining food service channels in Switzerland. Didier Toubia, co-founder and CEO of Aleph Farms, said: “At Aleph Farms, we carefully consider partnerships that reflect our core values and sustainability commitments. Together with Migros, we are establishing the cow cell as the third category of food products from cattle, alongside beef and milk. We look forward to working closely with Switzerland's Federal Food Safety and Veterinary Office to enable access to both high-quality nutrition and world-changing innovation.” Together, the companies have conducted “extensive” consumer research in Switzerland and navigated the country’s regulatory landscape for novel foods. According to the companies’ research, 74% of Swiss consumers are open to trying cell-based meat and are motivated to try it chiefly by curiosity and a desire to align with principles like sustainability and animal welfare. Acceptance by Swiss consumers – who Aleph Farms says are “known for a quality-conscious attitude towards food” – could contribute further to cell-based meat’s growing momentum worldwide. Later in the year, Aleph Farms plans to launch its steaks in Singapore and Israel in limited quantities, offering exclusive tasting experiences, pending regulatory approvals. Seth Roberts, policy manager at the Good Food Institute Europe, said: “It’s fantastic to see Switzerland leading the way for cultivated meat in Europe. Once approved by regulators, Swiss consumers will be able to enjoy their favourite beef dishes, made in a way that could slash climate emissions and create space for more sustainable farming.” He continued: “This news should spur the UK on as it considers reforming its novel foods regulatory framework post-Brexit. Several British cultivated meat companies are making great progress but are considering launching their products overseas. The Food Standards Authority should accelerate constructive conversations with industry, scientific experts and consumer groups to inform a trusted, innovative framework for sustainable proteins that enables them to deliver on their climate benefits.” #AlephFarms #Switzerland #Migros #Israel