NEW TECH FOODS

Brevel, a microalgae-based alt-protein company, has announced that it has completed a seed funding round of $18.5 million. The company said that funding will be used to bring to market a neutral-tasting, functional protein that is highly sustainable and affordable to the mainstream food industry. The round was led by NevaTeam Partners and supported by the European Union’s EIC Fund, as well as other food and climate funds and strategic partners. According to Brevel, its technology is the world’s first to combine sugar-based fermentation of microalgae with high light concentrations at industrial scales to produce a protein that could be incorporated by manufacturers into plant-based products. Brevel has been operating its large-scale 500-litre pilot in Israel and soon plans to move into its first commercial-scale factory with a 5000-litre fermentation and light system. The company has designed and built all of its own manufacturing systems, as well as the development of all biological processes. Primarily, the company aims to solve protein content challenges within the alt-dairy sector. Where other plant-based sources such as soy are allergenic and often have overpowering flavours, Brevel aims to fulfil the need for a protein that can be seamlessly incorporated into plant-based milk and cheese products to boost nutritional value and enhance texture without compromising on taste, colour or cost. Brevel said it is achieving cost parity with traditional plant-based protein sources such as pea or soy by utilising its technology to generate valuable co-products alongside the high concentration of functional protein from microalgae, such as functional lipids and pigments. The company reported that this enables it to almost triple the profitability from the same microalgae, making it feasible to price the protein competitively in the market. Yonatan Golan, CEO and co-founder of Brevel, said: “This substantial funding round will fuel Brevel’s journey forward and pave the way for our vision of sustainable nutrition for the future of our planet to materialise”. He added: “We are primed and ready for our next major leap – the global scale production of Brevel’s protein that will be integrated into healthier, tastier and environmentally-friendly food products in every household”. #Brevel #Israel

Kickstarting for Good is ProVeg International’s new programme – and the “world’s first” incubator and accelerator – aimed specifically at nonprofit organisations, impact initiatives and social start-ups working on transforming the food system. The programme will be run by the ProVeg Incubator – a twice-yearly accelerator programme for commercial food-tech start-ups working on plant-based, fermentation and cultivated food products, platforms and technologies. Sebastian Joy, founding president at ProVeg International, said: “ProVeg has a long track record of kickstarting new initiatives and organisations in the food and animal advocacy sector, including the vegan lifestyle trade fair Veggie World, 50by40 – a global coalition of organisations dedicated to cutting the global production and consumption of animal products by 50% by 2040 – and the Animal & Vegan Advocacy (AVA) Summit." "Having established a one-of-its kind food tech start-up programme, the ProVeg Incubator, we are now launching a parallel programme tailored to the needs of founders of not-for-profit and impact organisations.” ProVeg is looking to hear from candidates who either already have a high-potential idea for a new initiative or organisation, or who have the drive and desire to take forward one of the organisation’s pre-identified ideas. “We’re looking for the best founders to execute the ideas that will have the biggest positive impact on the world’s food ecosystem,” said Albrecht Wolfmeyer, director of the ProVeg Incubator. “We’ve identified a whole series of high-impact ideas, so we invite people to apply whether they have an existing idea or not. We’ll train you and introduce you to the right people to make this big idea come to life.” Those selected will participate in an eight-week programme with a tailor-made curriculum, expert mentoring and networking opportunities, culminating with a funding-focused Demo Day. Founders will get to team up with like-minded co-founders, spend two intensive weeks in Berlin, and receive a grant of up to €5,000 to cover travel and accommodation costs. The programme will focus on impact, it is tailored to meet the objectives and needs of impact-focused social entrepreneurs in the alt-protein and animal advocacy space. It will feature an integrated, hands-on approach that combines incubation and acceleration together with learning and networking. The programme is part of ProVeg’s first-of-its-kind start-up incubator with a unique position and ecosystem of founders, mentors and industry professionals. The programme delivery team of founders, funders, mentors and researchers will help participants to identify the best approaches and right co-founders, validate their idea, set budgets, dive into cost-effectiveness, develop a theory of change and learn the fundraising ropes. What sort of initiatives does it include? The team is open to applications from people with a range of not-for-profit ideas for transforming the food system and reducing the global consumption of animals. It also has a series of ready-made ideas for applicants to take on. These include: World Society for Plant-Based Chefs: a professional association of plant-based chefs Nutritionists Fellowship: a fellowship program to identify, support and promote promising plant-based nutrition influencers Accelerator for social media influencers: an organisation or program that supports vegan and plant-based influencers to increase their reach Marketing and comms agency for the plant-based movement: a global community of animal advocates providing marketing, communications and design expertise to accelerate plant-based initiative Meta-fundraising organisation: a new organisation focused on raising money for vegan advocacy organisations, initiatives and projects Vegan Thesis: a global platform to identify impactful thesis topics for the plant-based and farmed animal movements Vegan ‘Checkoff’ Programme: a programme or organisation to encourage plant-based businesses to contribute a percent of sales to marketing and public relations for plant-based eating Early Action Network: A reboot of the existing Early Action Network that connects and supports organisations, groups or individuals working on veg-friendly eating and food awareness education in schools ProVeg is seeking applications now for the programme’s first cohort which will start in October this year. The closing date for applications is 22 August 2023. Participants will be matched with experienced mentors and advisors from ProVeg’s international team and network, who are experts in non-profit management. #ProVegInternational

Israel-based food-tech start-up Imagindairy has obtained self-affirmed GRAS (generally recognised as safe) status for its animal-free dairy protein in accordance with the FDA’s safety requirements. Imagindairy says that its novel whey protein ingredient underwent significant internal and external review and safety testing, and confirms that the FDA has been notified of the ingredient’s self-affirmed GRAS status The GRAS status means the ingredient is safe to be used in food and beverage products and provides a regulatory ‘green light’ for manufacturers to partner with Imagindairy. Imagindairy follows in the footsteps of US-based alt-dairy company Perfect Day and fellow Israeli start-up Remilk, who have both met FDA requirements and received GRAS status. Perfect Day has already seen its animal-free whey protein used in alt-dairy products by companies including Nestlé, Mars and Coolhaus. Imagindairy uses a microflora-based production method that it claims is “20 times more efficient than cows at converting feed into proteins”. It says that its proprietary technology leverages AI, which integrates both advanced computational biology and molecular biology technologies. This will enable large-scale production at costs that are in line with conventional dairy. At the same time, the alt-dairy company has announced it is opening its “new and improved” headquarters near Haifa, Israel. The space has been custom designed to support Imagindairy’s next phase of growth, including state-of-the-art laboratories for R&D of ingredient solutions, a culinary and ingredient applications test kitchen, and its own fully operational pilot line that allows for testing in conditions similar to those in large scale fermentation processes.

In this instalment of The Cell Base's ‘Start-up spotlight,' we speak to Nataraja Yadavalli, chief executive of CytoNest, a start-up based at the University of Georgia in the US that develops 3D scaffolding technologies for applications in cultivated meat and seafood production. What was the inspiration behind founding CytoNest, and how does the company's mission align with the broader goals of the cellular agriculture industry? Myself and my co-founder Sergiy Minko set out to create something remarkable – an edible fibre-based scaffold safe for living tissues that provides a 3D platform for cells to adhere to and grow at high densities. Our journey began with a vision to create something that would bridge science, innovation and practical impact. After nearly a decade of research, publications and patents on various innovative and patented nanofibre fabrication technologies to spin biodegradable and edible biopolymers, we optimised and developed an edible, three-dimensional fibre scaffold called CytoSurge 3D. The edible scaffold fibre arrays are made from materials 'generally recognized as safe' (GRAS). These fibres are then layered to create a 3D structure where cells can thrive – think of it as a microscopic scaffolding system for cellular architecture. This scaffold provides a nurturing environment for cells to thrive towards tissue-like meat structures. We aim to empower cell-ag companies by providing cutting-edge, fibre-based, edible 3D scaffold solutions. Our mission aligns with the broader goal of cellular agriculture, creating sustainable alternatives to traditional whole-cut meats and seafood. Can you provide an overview of your recently launched commercial product and explain how it supports cell-based meat production? At CytoNest, our latest innovation: CytoSurge 3D, is a research-scale product that introduces our unique 3D scaffold design for evaluation with potential users in the cell-ag sector. This scaffold demonstrates the capabilities of our edible scaffold with controlled porosity, multi-layered structure, linear micro-perfusion channels and customisation options. We are offering the industry's first customisable scaffold made of FDA-GRAS-listed materials. Meat cells are diverse and demand their own extracellular environment for adhesion and healthy proliferation at high densities. Our scaffold can be customised to cell type and linearly scales for use in complex bioreactor environments. By optimising the 3D environment, we enable efficient and scalable production of cultivated meat and seafood. What unique features or technologies does your new product bring to the market, and how do these differentiate CytoNest from other companies in the cell-based meat sector? Unique 3D scaffold design: CytoSurge 3D showcases our cutting-edge scaffold – a meticulously crafted matrix with controlled porosity and a multi-layered structure. It’s like a cosy home for meat cells, providing the perfect environment for growth. Linear micro-perfusion channels: Imagine tiny highways within the scaffold, allowing nutrients and metabolites to flow precisely where needed. These channels optimise cell health and proliferation at high densities. Customisation options: For scaffolds tailored to specific cell types CytoSurge 3D is customisable, adapting seamlessly to diverse cellular needs. Our custom options cover fibre spacing for optimum cell interactions, layer spacing for tissue development, scaffold geometry and cell-specific biochemical coatings. FDA-GRAS materials: Our scaffold is made from FDA-GRAS materials, ensuring quality and limited ingredients. Scaling up: From research labs to bioreactors, CytoSurge 3D linearly scales. It’s the bridge between small-scale evaluation and large-scale production. We have developed proprietary fibre drawing and 3D scaffolding technologies in-house at the University of Georgia, and have patented them. Unlike commercially available electrospinning technologies, we do not extrude uncontrolled non-woven mats of fibres. Our additive manufacturing technology utilises ultra-long single-stranded micro/nanofibres as building blocks to create truly 3D structures with highly controlled scaffold parameters. Our technology is the first in the industry capable of customising fibre-based 3D scaffolds to meet cell demands from R&D to commercial-scale cell manufacturing. How does CytoNest address some of the most significant challenges in producing cost-effective and scalable cell-based meat? At CytoNest, we’re excited to offer edible scaffolds crafted from zein protein, which is extracted directly from corn kernels and recognised as a GRAS material by the US Food and Drug Association (FDA). Zein stands out due to its water insolubility, meaning it remains stable even in aqueous environments, making it an ideal scaffold material. Zein also has a long culture period, it maintains scaffold 3D structure integrity for over 30 days in culture media, which is crucial for cell growth. Its industrial processability means that zein protein dissolves readily using vinegar as a solvent, simplifying large-scale production. CytoNest offers zein protein scaffolds in six-well cell culture plate configuration for R&D and rapid customisation at $125 per plate. We anticipate significantly reducing the cost of our scaffolds as we scale up from our pilot scaffold manufacturing facility to industrial production. Our goal? To bring zein scaffold prices down to just a few dollars per bioreactor-sized scaffold. Can you discuss the feedback you’ve received from early adopters of your product and how it has shaped your development process? Since our launch in July this year, CytoSurge 3D has been met with enthusiasm from early adopters. Their feedback has been invaluable. Users have praised the innovative design of our PCL (polycaprolactone) and zein 3D scaffolds. The fused fibre technology in our PCL scaffolds sets a new industry standard for adherent cell manufacturing across various tissue engineering applications. Early adopters’ insights – covering cell viability, nutrient uptake and overall cell growth efficiency – directly influence our continuous improvement efforts. As we refine and optimise, we’re committed to delivering a scaffold that meets and exceeds expectations. What role do you see CytoNest playing in advancing the commercialisation and mainstream adoption of cell-based meat? Our edible 3D scaffold design isn’t just a concept – it’s a commercial reality. It is designed for use in existing bioreactor systems and will seamlessly integrate with the final meat structure. We’re not working in isolation. CytoNest is currently collaborating with research institutions and is open to industrial partners. Together, we’re creating a supportive ecosystem. Our goal? To accelerate market acceptance. Imagine a world where cell-based meat – whole cuts, not just nuggets – are accessible to consumers globally. Could you share any upcoming innovations or developments that CytoNest is currently working on to further support the cellular agriculture industry? At CytoNest, our lab hums with anticipation. Here’s a sneak peek into what’s brewing: Novel scaffold designs: Imagine bespoke scaffolds tailored to different bioreactor systems. We’re pushing boundaries, exploring uncharted structures to accelerate cell-based meat production. Portfolio expansion: CytoSurge 3D is just the beginning. Our product line-up is evolving. Think upgrades, enhancements and surprises. The big reveal: We won’t spill all the beans, but mark your calendars. Exciting announcements are simmering. CytoNest is about to serve up innovation in a petri dish.  #CytoNest #startupspotlight #US

US animal-free egg firm The Every Company has been granted its latest foundational patent, US 12/096,784. The patent strengthens Every's intellectual property portfolio and cements its position in food technology, specifically in precision-fermented egg proteins. The patent generally covers any ingredient composition for food products that incorporates recombinant ovalbumin – the principal protein found in egg whites – combined with at least one additional consumable ingredient. Ovalbumin constitutes over 54% of the protein in an egg white and is the protein most responsible for egg’s foaming, binding, gelling and nutritive properties across the applications where eggs and egg whites are used as ingredients. The scope of this patent includes a range of innovations including: 🥚🍳 Wild-type ovalbumin variants with enhanced performance through various modifications 🥚🍳 Ovalbumin sourced from multiple avian species and production methods utilising a range of yeast and fungal systems such as pichia, trichoderma, saccharomyces and aspergillus The patent spans an array of product formats, such as baked goods, binding for meat and meat analogues, ready-to-eat egg, whipped cream, ice cream and meringues, and addresses numerous functional applications including hardness, cohesiveness, springiness, chewiness and foam stability, in both liquid and powder forms. Every’s co-founder and CEO, Arturo Elizondo, said: “This patent is a major milestone for Every given the nature of ovalbumin as a functionality powerhouse. Ovalbumin is the protein behind Every’s egg white replacement as a B2B ingredient in dozens of the toughest applications and is also the sole protein powering the Every Egg which debuted at 3-Michelin star restaurant Eleven Madison Park last year in applications ranging from pisco sours to coddled egg vinaigrettes to chawanmushi and omelette.” Elizondo continued: “This patent is the culmination of nearly a decade worth of research and solidifies our position as a leader in the space. We are excited to build on this achievement and will continue advancing our intellectual property.” This news comes shortly after Every’s partnership announcements. In May, the firm partnered with Unilever’s The Vegetarian Butcher . In June, Every collaborated with Grupo Palacios to incorporate Every Egg into its Spanish omelettes and into the research and development of new products. The same month, Every teamed up with US wellness brand Landish Foods to launch a line of ready-to-mix, high-protein beverage powders. #Every #TheEveryCompany #egg #ovalbumin #US #precisionfermentation

Swedish cell-based meat company Re:meat has announced plans to construct Scandinavia’s “first-ever” cell-based beef plant and has unveiled the country's first prototype – a Swedish meatball. The initial pilot plant will hold a capacity of 30 tonnes per year, with the company anticipating that over the next five years, Re:meat's commercial factories will be able to produce over 10,000 tonnes of cell-based beef annually. Re:meat aims to significantly reduce production costs by replacing the majority of its media nutrients with hydrolysates sourced from low-cost feedstock and algae. It says it has developed a fetal bovine serum alternative that will allow it to direct its resources toward increasing production and to launch its large-scale production pilot facility next year. The company uses cutting-edge sterilisation technology, which bypasses the high-cost processes and materials required by steam-in-place sterilisation methods – common in traditional biopharmaceutical factories. Unlike other cell-based meat companies that focus on replicating costly biopharmaceutical factories to produce meat – an approach that Re:meat says leads to a severe mismatch in cost and scale – the company is committed to reducing both the cost of factories and production processes. As part of its fundraising efforts, Re:meat is currently raising €1 million in investments and is also engaging large meat and food companies through a Scandinavian pioneer community. It hopes this will encourage clients to participate early in the production process to ensure customer-driven development and real-life demand for the capacity being built. #Remeat #Sweden #Scandinavia

Two alt-protein start-ups – Oshi (formerly Plantish) and The Better Meat Co – have jointly been awarded a $1 million grant from the BIRD Foundation. Binational Industrial Research and Development (BIRD) grants are part of an Israeli and US government joint program intended to foster collaboration between Israeli and American companies by advancing industrial R&D of mutual benefit to both nations. The BIRD Foundation approved $8 million in funding for nine new projects, which will also have access to private-sector funding, boosting the total investment in all projects to $23 million. The submitted projects are reviewed by evaluators appointed by the National Institute of Standards and Technology of the US Department of Commerce and the Israel Innovation Authority. The two companies are aiming to tackle the problem of salmon decline because of overfishing, through the creation of mycoprotein-based salmon fillets. Israel-based Oshi and US-based Better Meat Co are collaborating to create a healthy, humane and sustainable alternative to salmon that delivers on taste and nutrition without harming fish or human health. Combining Oshi’s 3D technology and The Better Meat Co’s mycoprotein fermentation technology, the two start-ups will use the BIRD grant to create fish-free salmon whole cuts made from a high-protein, all-natural, whole food mycoprotein with nearly no processing at all. Oshi co-founder Ariel Szklanny said: “We’re honoured to be selected for this prestigious grant with The Better Meat Co and look forward to reducing pressure on our finned friends by making alt-salmon fillets that are better than the ‘reel’ thing”. Joanna Bromley, co-founder of The Better Meat Co, added: “Humanity only stopped harpooning whales once there were better alternatives to whale oil. Our goal is to create better alternatives to salmon with our friends at Oshi so we can leave more fish where they belong: in the water.” The nine projects are in addition to over 1000 projects which the BIRD Foundation has approved for funding during its 46-year history. To date, BIRD's total investment in joint projects is over $390 million, helping to generate direct and indirect sales of more than $10 billion. Amiram Appelbaum, chief scientist of innovation at the Ministry of Innovation, Science and Technology, chairman of the Israel Innovation Authority, and co-chair of BIRD's Board of Governors, commented: "The selected companies and projects represent a diverse range of sectors. From agri-tech to food-tech, life sciences, logistics, video processing and quantum computing, these projects showcase the immense potential for innovation and collaboration across multiple industries. “Moreover, they are strategically aligned with technological domains, for example: climatech and quantum, that are of strategic importance to both countries in meeting the challenges humanity faces both today and in the future. We are all looking forward to the impact they will make in their respective fields." #BIRDFoundation #Oshi #TheBetterMeatCo #US #Israel

US-based provider of sustainable and scalable biomanufacturing solutions, Solar Biotech, has acquired Canadian digital biology company Noblegen. Noblegen now operates under the name Solar Biotech Canada, continuing as the organisation's food-grade-certified biomanufacturing and R&D hub in Canada. The new company will leverage both partners' strengths in microbiology and biomanufacturing to offer “revolutionary” biotech and synthetic biology solutions for a wide range of applications. Solar Biotech Canada aims to bolster the bio-economy by “supporting start-up innovators' ideation, technology development and scale-up at the development and production phases”. It will focus on supporting the development of processes and products from a wide diversity of microorganisms like bacteria, fungi, yeasts, and microalgae. Alex Berlin, CEO of Solar Biotech and chairman of Solar Biotech Canada, said: “This is a significant step forward for Solar Biotech and its industrial partners since it immediately brings online much-needed capacity and expertise in the biomanufacturing industry. We are bringing together two innovative companies with complementary intellectual property portfolios and sector experience that will help us make a lasting impact on the world." Mark Iliopoulos, Noblegen’s VP of business and commercial operations Canada, added: "At the core of Solar Biotech Canada is the reality that real solutions to real problems can only be achieved through collaboration and joint efforts. Through Solar Biotech Canada, we will empower innovation and emerging technologies to market sooner. We encourage companies seeking support in scaling, optimising and commercialising their technology to connect with us." Solar Biotech Canada plans to leverage government support to develop its industrial site in Peterborough, Ontario. The Peterborough-based biomanufacturing facility, which the company says can be operated with nearly 100%-emissions-free energy, comprises a fully equipped biomanufacturing hub with a total nominal capacity of over 160,000 litres of upstream precision fermentation and extensive downstream processing equipment, including spray- and freeze-drying, and innovation and analytical labs. #SolarBiotech #Noblegen #Canada #US

Steakholder Foods has announced the allowance of a new patent for advanced print heads for 3D bioprinting. The company says that the cutting-edge technology represents a “significant step forward in the fabrication of edible biostructures”. Bioprinting is a process for creating intricate biological structures including edible biostructures that replicate the properties and functionalities of native tissues. Steakholder Foods – which uses 3D bioprinting to print cultivated fish fillets and steaks – says it recognises the immense potential of bioprinting and has been dedicated to pushing the boundaries of this technology. Traditionally, bioprinting technology has faced challenges in achieving specificity at scale and efficiency when working with hydrogels containing biological materials. Steakholder Foods’ print heads, developed with “meticulous attention to detail,” are said to overcome these obstacles, providing a dedicated solution for 3D bioprinting. With the print heads, Steakholder Foods aims to enhance the fabrication of edible biostructures using the company’s drop-on-demand technology within bioprinting systems. This approach allows for the deposition of patterns of cells with “exceptional” precision. Dan Kozlovski, CTO of Steakholder Foods, said: “Steakholder Foods’ dedication to precision and innovation extends beyond print heads. The company’s continuous research and development efforts, along with its expertise in 3D bio-printing technology, are enabling us to focus on the creation of end products that faithfully mimic the taste, texture and appearance of traditional meat and seafood.” He continued: “Through these advancements, we expect Steakholder Foods to be well-positioned to serve as a backbone supplier to B2B meat and seafood manufacturers and cultivated meat producers, driving the production of products that meet consumer expectations”. #SteakholderFoods #Israel

Dutch scientist Dr Mark Post unveiled the first cell-based beef burger at an event in London on 5 August 2013 – almost ten years ago. Post’s burger took more than two years and €250,000 to make. At the time, Post predicted that it could take between 10 and 20 years to bring cell-based meat down in price and onto store shelves. A decade later: A cultivated chicken skewer is available in Singapore for just SGD 14 (approx. $10.50). Dutch startup Meatable say that they are able to produce a cultivated sausage in just eight days. Consumers in the US can now eat cell-based chicken, after Good Meat and Upside Foods received regulatory approval in June. Israel’s Aleph Farms have applied to Swiss regulators to sell cultivated beef – the first application of its kind in Europe. More than 150 companies worldwide are working on cell-based meat and seafood – around 50 of which are in Europe. European governments are boosting support to fund R&D, with the Netherlands announcing a record €60 million last year and the UK announcing a £12 million research centre in April. Europe’s celll-based meat companies saw private investments jump 30% to €120 million last year. Peer-reviewed research has found that cell-based meat made using renewable energy could reduce climate emissions by up to 92%, reduce air pollution by up to 94%, and use up to 90% less land compared with conventional beef. Alex Mayers, managing director at the GFI, said: "Cultivated meat is very much a European innovation. Its foundations were laid by French and Dutch scientists, and this week marks 10 years since the Netherlands’ Dr Mark Post travelled to London to present his pioneering beef burger to the world”. He continued: "The progress made over the past decade is remarkable – but we’re still a long way off making this sustainable option available to everyone. With other parts of the world beginning to race ahead, the EU and national governments must invest in cultivated meat to ensure its benefits are felt here in Europe." Richard McGeown, the chef who cooked Mark Post’s cell-based beef burger in 2013, commented: "It's incredible to think in the space of a decade, cultivated meat has moved from the tiny prototype I worked on to become a global industry and a food people can enjoy on two continents, recognised and endorsed by renowned chefs like José Andrés and Dominique Crenn”. "We've only scratched the surface of what we're able to do with cultivated meat and I'm very excited to see further progress over the next decade.” #GoodFoodInstitute #Europe

Malaysian pharmaceutical company Duopharma Biotech has announced plans to invest up to $1 million into US-based biotech company, The Live Green Co (TLGC). The investment will see Duopharma Biotech acquire shares in TLGC, enabling it to secure manufacturing, marketing and distribution rights for co-developed products in the Association of Southeast Asian Nations. The investment follows the signing of a Collaboration Agreement between Duopharma Biotech and TLGC in 2022, to explore the use of plant ingredients and technology to replace animal, synthetic and ultra-processed ingredients in pharmaceutical products and wellness foods, in response to increasing consumer interest and demand. Leonard Ariff Abdul Shatar, group managing director, Duopharma Biotech, said: "In line with our vision of ‘Providing Smarter Solutions for a Healthier Life’ and our mission of being the ‘Leading Healthcare Group Providing Quality and Innovative Solutions’, this investment into The Live Green Co reflects Duopharma Biotech's strategic focus for our Consumer Healthcare segment. We are pursuing opportunities to venture into plant-based functional foods in response to rising demand among consumers keen to improve health via their diet, as well as to serve the needs of patients who require special dietary products, such as diabetic-friendly foods.” He continued: “Since our signing of a Collaboration Agreement with The Live Green Co last year, their innovations such as Charaka and precision fermentation are more relevant than ever in today's market, so, this expanded commitment and partnership is indeed timely." Following the investment, Duopharma Biotech is expected to expand its product offerings into wellness and functional foods via access to Charaka - The Live Green Co's proprietary Al-enabled search engine and discovery platform, which assists in the research and development of affordable plant-only alternatives for animal, artificial and ultra-processed food ingredients. The investment is also consistent with Duopharma Biotech's ESG policy and climate-related pledges and targets, through the application of sustainable production methods, creation of value through green technology and potential carbon offsets. Products or ingredients produced by The Live Green Co are shown to produce up to 97% less greenhouse gas emissions, as well as have up to 60% lower energy demand and up to 99% lower blue water consumption. Currently, Duopharma Biotech's product development collaboration with The Live Green Co is scheduled to see at least two reformulated products entering the market by Q4 2024.

Cell-based agriculture company, Aleph Farms, has submitted a dossier to the Food Standards Agency (FSA) for approval of its cultivated beef steaks in the UK. It follows Israel’s Aleph Farms recent application to Swiss regulators to sell cultivated beef – the first application of its kind in Europe. In a LinkedIn post, Aleph Farms said: “Approval of our submission will allow us to launch Aleph Cuts, the world’s first cultivated beef steaks, in the UK. We look forward to continuing to work closely with the regulatory authority to ensure full compliance with safety requirements. Together, we will build trust with our UK diners and provide them with delicious and new culinary experiences.” The UK is currently reviewing its authorisation process for novel foods after leaving the European Union. Before a cell-based meat product can be sold in the UK, it must be approved by the FSA, which includes an evidence-based assessment of its safety and nutritional value. This process is estimated to take around two years to conduct. Seth Roberts, policy manager at the Good Food Institute Europe, said: “It’s great news that the UK has received its first application to sell cultivated meat. Once approved by regulators, British 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. Cultivated meat represents a huge opportunity for the UK to enhance its food security and create future-proof green jobs." He added that it is crucial that the UK stays on track with its planned reforms to the novel foods regulatory framework. "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.”