NEW TECH FOODS

China-based cell-ag company Jimi Biotech has announced the successful development of the “world’s first” deer antler stem cell line, making it the first company globally that is capable of mass-producing deer antler stem cells through cellular cultivation. The spontaneously immortalised cell line has undergone over 60 passages with a doubling time of under 24 hours. Deer antlers hold significant cultural and dietary importance in China and other Asian countries, where they are seen as a premium health product. The market for deer antlers in China exceeds RMB 3 billion (approx. $412.1 million). The uniqueness of deer antlers lies in their ability to undergo complete regeneration periodically under natural conditions, prompting extensive research into their anti-ageing and health benefits, especially pertaining to antler stem cells, which constitute less than 1% of the entire antler structure. Zhehou Cao, founder of Jimi Biotech, said: “While we have significantly reduced the cost of cultivated meat, it’s important to acknowledge that achieving price parity will likely take several years. In the interim, we aim to offer products that can substantiate their premium pricing. Given the high value and popularity of deer antlers, which are often sold at tens of thousands of yuan per kilogram or more, we already have a cost advantage.” Earlier this year, Jimi Biotech developed “China’s first” beef cell line and first cell-based beef, but it says it is prioritising submitting the approval filing for deer antler products next year. Cao continued: “The incorporation of deer antler stem cells can augment the value proposition of our meat offerings. We will begin by selling deer antler products, and as we continuously reduce costs, we will move on to selling cultivated beef, followed by other more affordable meats such as pork and chicken.” Jimi Biotech successfully adapted its own cell lines to grow in suspension at more than 10 million cells per millilitre, and it has reduced the cost of serum-free media to RMB 50 RMB (approx. less than $7) per litre. Jimi Biotech’s in-house developed JEVOS system is an AI-driven, high-throughput and automated cell evolution platform. Cao added: “Obtaining a good cell line is challenging, so we started building the JEVOS system at the end of last year. We have already obtained cell lines from multiple species, including deer, cattle, and chicken, which demonstrates the initial success of the JEVOS system. In the future, we will continuously obtain high-value and high-performing cells from various species through JEVOS.” #JimiBiotech #China #antler

US-based bio-tech company Jellatech has announced a $3.5 million oversubscribed seed round to enable the scale-up of its cutting-edge protein manufacturing platform. Earlier this year the company announced the addition of bio-identical human collagen to its portfolio, in addition to its bovine and porcine collagen. This fundraise is set to propel Jellatech forward in its mission to commercialise animal-free proteins for applications in food and beverage, healthcare, personal care and biomedical research. Jellatech develops innovative, bio-identical animal proteins that are produced more sustainably, ethically and reliably than their animal-based counterparts. The company's breakthrough technology has shown the potential of its first protein, collagen, to disrupt the global collagen market and significantly reduce the carbon footprint associated with traditional collagen production. The funds from the round will be used to advance Jellatech's R&D efforts, scale up its cellular agriculture processes, expand its “world-class” team of scientists and engineers, and accelerate the commercialisation of its innovative proteins. Furthermore, Jellatech plans to establish key strategic partnerships to maximise its global reach and impact. The round was led by Nordic-based byFounders, which shares Jellatech's vision for transforming multiple industries through innovative planet-friendly solutions. Other participating investors included Milano Investment Partners, Joyful VC, Siddhi Capital and Blustein. Stephanie Michelsen, founder and CEO of Jellatech, said: “We are very excited to bring in new and existing investors, support and capital to realise the mission of our company. We have demonstrated the success of our first proteins and now it is time to scale it up and push our technology and capabilities even further.” Magnus Hambleton, investor at byFounders, commented: “Jellatech’s technology unlocks a fundamentally new branch of the tech tree of our species: creating complex proteins from scratch, at scale, without having to ‘mine’ animal bodies. Jellatech sustainably and ethically produces large, complex proteins at scale starting with collagen. The impact that this can have is going to be enormous.” #Jellatech #collagen #US

Animal-free dairy start-up New Culture has announced the achievement of a new milestone in the scale-up of its fermentation manufacturing process. The California-based company uses precision fermentation to create what it claims is the world’s first-ever animal-free casein, a dairy protein previously only found in animal milk. According to New Culture, its casein enables it to produce a mozzarella product that has the same taste, texture and nutritional profile as its conventional cow-based counterpart without using any animal ingredients. New Culture has now scaled up its fermentation process to manufacturing volumes far larger than previous deployment volumes, enabling the production of 25,000 pizzas worth of cheese per run, a significant step forward in its plans to supply animal-free mozzarella to pizzerias across America. The new large scale of production reduces product costs by 80 per cent, the start-up revealed, keeping it on track to reach cost targets after having exceeded its core technical goals for 2023. Within three years, New Culture expects its animal-free mozzarella to achieve cost parity with conventional mozzarella, with annual casein volumes that equate to more than 14 million pizzas worth of cheese. Co-founder and CSO, Inja Radman, said: “Our world-class team at New Culture has solved a string of incredibly complex technical challenges in order to produce our animal-free casein at this scale. We are redefining the boundaries of what’s possible in dairy in a way that isn’t being done anywhere else.” New Culture’s mozzarella will be first available in 2024 at chef Nancy Silverton’s Pizzeria Mozza restaurant in Los Angeles, before expanding to other pizzerias across the US. #NewCulture #US #dairy

A new analysis by Stanford University has revealed how meat and dairy industry lobbying has influenced government regulations and funding, stifling competition from alt meat companies. The analysis, published 18 August in sustainability journal One Earth, compares innovations and policies related to plant-based meat alternatives and cell-based meat in the US and European Union. The study – which reviews agricultural policies from 2014 to 2020 – found that most agricultural funding is consistently devoted to livestock and feed production systems. It also revealed that governments avoided highlighting food production sustainability dimensions in nutrition guidelines and attempted to introduce regulatory hurdles, such as narrow labelling standards, to the commercialisation of meat alternatives. It reported that major US meat and dairy companies actively lobbied against environmental issues and regulations to tip the scales in their favour. The report found that in the US, about 800 times more public funding and 190 times more lobbying money goes to animal products than to plant-based or cultivated alternatives, while the meat and dairy industries are actively attempting to suppress environmental issues and regulations. In the EU, around 1,200 times more public funding and three times more lobbying money has gone to animal products than alternatives. Furthermore, the report says that EU cattle producers rely on subsidies for at least 50% of their income, with these subsidies often incentivising farmers to maintain herd size or increase output. Study lead author Simona Vallone, said: "The lack of policies focused on reducing our reliance on animal-derived products and the lack of sufficient support to alternative technologies to make them competitive are symptomatic of a system still resisting fundamental changes." However, the report points to recent policy developments as “glimmers of hope” for the alt-meat industry, citing the recent regulatory approval of cell-based chicken in the US. Additionally in the US, the Inflation Reduction Act passed last year includes investments in technical and financial assistance to support farmers and ranchers implementing practices to reduce greenhouse emissions or sequester carbon. In the EU, a policy proposal set for debate this autumn aims to accelerate a sustainable transition of the food system to support climate mitigation solutions and reduce biodiversity loss and environmental impacts. The Stanford analysis concludes that more needs to be done to accelerate the transition, from increasing the cost of meat to reflect its environmental impact, to more research into meat and dairy alternatives and the inclusion of these alternatives in dietary guidelines. Study senior author Eric Lambin finished: “It's clear that powerful vested interests have exerted political influence to maintain the animal-farming system status quo. A significant policy shift is required to reduce the food system impact on climate, land use and biodiversity."

Maruha Nichiro, a Japanese seafood company, has invested in Umami Bioworks, as it aims to develop cell-based seafood. Founded in 2020 as Umami Meats, Umami Bioworks brings together "novel stem cell biology, machine learning and automation" to create the operating system for cell-based seafood production. Together, the companies will create cell-based alternatives to seafood. This focus will be particularly directed towards novel ETP species, which are classified as "endangered, threatened and protected". Through the investment, Umami will be able to accelerate its long-term plan of building a research and commercial team in Japan. In turn, Maruha Nichiro will gain an additional avenue for sustainable production – distinct from fishing and aquaculture – to address the growing scarcity of seafood species. Mihir Pershad, CEO of Umami Bioworks, said: “Our seminal partnership with Maruha Nichiro, a global leader in crafting beloved food products, is a pivotal step in achieving our mission of addressing the challenge of feeding a growing global population while minimising environmental impact". Pershad continued: "We have the development and production technology, but we require experienced partners with global reach that can help us manufacture and deliver cultivated products to consumers". "Through collaborations with industry leaders like Maruha Nichiro, we can leverage our technology expertise to support co-development of delicious, nutritious, and appealing consumer products that secure a healthier and more sustainable food future for the world.” Through the creation of a production pipeline for cell-based products tailored to the Japanese market, the two companies will develop a foundation for cell-based products in Japan. This initiative will provide the market "with a sustainable and stable supply of locally produced seafood," said Maruha Nichiro. Terms of the investment have not been disclosed.

In this interview, editor of The Cell Base Phoebe Fraser is joined by Alex Crisp, writer and host of The Future of Foods, a podcast that digs into the world of cellular agriculture and the transformative changes it brings. Join us for part two where we delve deep into the future of sustainable seafood, shelling out the latest insights on collaborations, challenges, scepticism and how regulators are responding to cell-based seafood. #AlexCrisp #interview

UK-based bioprocessing company CellRev has announced a joint development agreement (JDA) with Saint-Gobain Life Sciences (SGLS), a global provider of fluid management solutions. The JDA aims to create the “industry-first” cell media rejuvenation process for cellular product developers and manufacturers. The JDA will utilise the bioprocessing expertise of CellRev and SGLS’s filtration knowledge to initiate development of a solution that can remove toxins and replenish spent media, allowing it to be circulated back into the process. Combining these elements, they aim to develop an industry-first media rejuvenation process for cellular product developers and manufacturers by directing waste media through a specialised assembly that reconditions the media allowing it to be circulated back into the process. The two parties will work together to scope, design and test a “pioneering” media rejuvenation solution that can be integrated downstream of cell harvesting to reduce waste in the cell cultivation process. The solution will complement CellRev’s continuous cell processing platform, enabling further cost reduction for cellular product developers. The cost of cell culture media is one of the single biggest hurdles to overcome in the pursuit of making cell-based products mainstream. Cell culture media, made up of basal media and a blend of growth factors, supplies cells with the necessary nutrients to proliferate in vitro. It is an unavoidable but quite often expensive component of the cell culture process. CellRev notes that as the field scales, it will become even more important to significantly reduce the cost and waste. Chris Green CEO at CellRev said: “CellRev is focused on revolutionising cell cultivation, making it more sustainable whilst bringing down the cost and reducing waste in the process. Our breakthrough continuous cell processing platform is already addressing the bioprocessing need, and through this JDA with SGLS, we can begin to tackle media waste to further reduce product cost. We are excited to get underway with the Saint-Gobain team in this new area of exploration for both companies.” Narendar Yeshwanth, VP of R&D and Innovation at Saint-Gobain Life Sciences, added: “SGLS is committed to delivering a more sustainable industry and improving daily life through high-performance solutions, and we view this partnership as a great opportunity to support the increasing demand for sustainability in bioprocessing." He continued: "With our material expertise and specially engineered filtration solutions coupled with CellRev’s continuous cell processing platform, we expect to develop cost-saving solutions that reduce the high-cost media used in bioprocessing today. Our collaboration with the CellRev team will help deliver a sustainable solution that will impact multiple markets.” With multiple phases of development planned prior to commercialisation, it is anticipated the project will conclude, with products being made available, in 2024. #CellRev #SaintGobainLifeSciences #UK

A new report from the Good Food Institute (GFI) has called for the UK government to invest £390 million in alternative proteins by 2030. GFI Europe said that the government needs to “take bolder action” to develop sustainable proteins that are capable of reducing climate emissions by up to 92% compared to conventional meat. The non profit organisation’s analysis found that UK Research & Innovation (UKRI), the UK government's main research funding agency, has invested at least £43 million in sustainable protein research and development since 2012, two thirds of which has been since 2022. UKRI's Innovate UK, alongside the Biotechnology and Biological Sciences Research Council (BBSRC), announced plans to establish a £15 million Alternative Proteins Innovation and Knowledge Centre yesterday (31 August 2023).  However, the report states that plant-based meat has been neglected despite the UK being the second-largest market for these foods in Europe, while cultivated meat has received the most funding. Precision fermentation, which uses organisms like yeast to produce ingredients such as real egg or dairy proteins, remains undeveloped compared to countries such as Israel and the United States, the report also found. GFI believes that the UK could emulate the success of other green industries by creating sustainable protein industry ‘clusters’, with regional hotspots including the North East, Yorkshire and the Cambridge-Norwich corridor. Recent Green Alliance research found that the UK’s sustainable protein industry could be worth up to £6.8 billion annually and create 25,000 jobs by 2035. To achieve this, the GFI report’s recommendation of £390 million investment from the government by 2030 includes funding open-access research, business grants and a new sustainable protein catapult to support small businesses in the alternative protein sector. Additional recommendations include giving the Food Standards Agency a £30 million funding boost in the 2023 Autumn Statement and overturning retained EU laws preventing plant-based dairy companies from using everyday language like ‘milk’ and ‘cheese’ to label and market products. Linus Pardoe, UK policy manager at GFI Europe, said: “The UK is home to dynamic food producers, world-leading scientists and a strong plant-based market – all the tools needed to build a globally competitive sustainable protein industry capable of reducing emissions, creating green jobs and making the country less reliant on imports”. “The government promised to keep the UK at the forefront of this growing sector in last year’s food strategy, but it must act now to deliver on that ambition, including investing £390 million in research and giving the Food Standards Agency the resources it urgently needs. Failing to act risks the UK missing out on economic and environmental benefits as other countries race ahead.”

Developer and international supplier of food stabilisers and texturing systems for meat, dairy, and alt-proteins, Hydrosol is offering its product development services and ingredient solutions to improve the functional properties of hybrid products. According to the company, due to cost considerations, cell-based meat companies are likely to introduce products made with a mix of cultivated and plant proteins to the market first. Hydrosol argues that closely resembling the texture, frying behaviour and mouthfeel of conventional meat is crucial for consumer acceptance of cell-based meat and thus, these hybrid products. According to Hydrosol’s team lead product management Katharina Schäfer, consumer acceptance is the biggest challenge facing the industry. Her research has found that public awareness and knowledge, ethical and ecological concerns, and emotional and personal factors will influence the acceptance of cell-based meat. However, the nutritional advantages and close resemblance to traditional meat will significantly impact positively on its adoption. “The composition of cultured products can be adjusted,” explained Schäfer. “For example, it might be possible to configure the production of cultured fat in such a way that it contains omega-3 fatty acids, for a healthier product”. With its focus on improving the functional properties of products and its experience in the meat and plant-based protein industries, Hydrosol says its services will be invaluable in developing and improving these innovative products. Additionally, the company says that its expertise with its sister company Planteneers will allow Hydrosol to offer comprehensive solutions to its cultivated meat customers. Schäfer added: “Studies show differences in consumers’ willingness to try cultured meat. While in Brazil and Switzerland about three-quarters of people would be willing to try meat from cell cultures, in Germany and India the number is not as high but still over half. In the US and Great Britain, on the other hand, it is only about 40 percent. What’s more, willingness to try something can only be considered the lowest level of acceptance. Making a purchase is the next highest, and the highest is consuming something regularly and thus replacing a familiar product with it." She continued: “There are initial small-scale sales in high-price restaurants in Singapore and the US. In addition to those markets, Switzerland and the United Kingdom could smooth the way for cultured meat in Europe. The first applications for approval were submitted to regulatory agencies there in recent weeks. Cultured meat will probably become a mass market product between 2028 and 2030.” “Acceptance of this disruptive innovation will be critical to achieving this kind of market success. There are various factors that can favour future sales growth. The most important ones are government and regulatory measures, investment, and innovations that make scaled production of more varied products possible." #Hydrosol

Lesaffre has taken a minority shareholding in Israeli start-up Yeap, to help the company finalise the development of a new protein ingredient made from upcycled yeast. Yeap and Lesaffre share a vision to make yeast a key source of protein in the emerging plant-based protein market. The versatile protein has a “very low” environmental impact as it is made from upcycled yeast. Jonathan Goshen, CEO and co-founder of Yeap, said: “The collaboration and investment from an industry leader such as Lesaffre is a strong vote of confidence in Yeap. As our world is facing the great challenges of climate change and scarcity of resources – we believe Yeap can be part of the solution. This investment will help us increase our capacity to innovate.” Brice-Audren Riché, CEO of Lesaffre, added: “For 170 years, Lesaffre has been innovating to bring its customers solutions that help create a healthier, more sustainable future. Our expertise in fermentation and micro-organisms enables us to innovate every day, with the support of our passionate R&D teams, and by investing in start-ups in which we believe. With Yeap, we aim to take a step further in finding solutions to the food challenges of tomorrow.” The investment will be overseen by Biospringer by Lesaffre, the “world’s largest” producer of natural food ingredients derived from yeast and other microorganisms. Carmen Arruda, general manager of Biospringer by Lesaffre, commented: "The product under development by Yeap is a natural ingredient for our customers and has the potential to address many of the challenges facing the food industry. With this investment, Biospringer strengthens its innovative position within this industry".

Steakholder Foods has announced the launch of its proprietary Light CAD Editor software, providing an easy-to-use platform for 3D model customisation. The software offers a user-friendly interface that “works seamlessly” with the company’s fusion printers, enabling clients to create, test and optimise 3D models and fibrous textures for Steakholder Foods' 3D bioprinters, without the need for third-party software or extensive computer-aided design (CAD) training. The Light CAD editor is said to be a “game-changer” for Steakholder Foods' fusion printers, which are known for their capability to create highly sophisticated, textured end products. The company says that the ability to customise textures on-site will empower clients to fine-tune their end products, ensuring they meet or exceed industry standards and consumer expectations. Steakholder Foods' Chief Engineering Officer, Itamar Atzmony, commented: "We know from experience that designing the best 3D-printed meat products involves a lot of trial and error, and that our customers need the tools to optimise their offerings. That's why we're not just offering 3D printing; we're offering a comprehensive solution that allows our clients to customise like never before." Atzmony continued: "As we move closer to commercial-scale production, this software will undoubtedly become an invaluable asset in creating products that truly meet consumer demands." #SteakholderFoods #Israel

A research consortium led by Solar Foods has been selected by the European Innovation Council (EIC) to develop a novel biological tool to produce sustainable milk protein from CO2 and electricity. The €5.5 million EIC project, named HYDROCOW, aims to engineer a microbe that converts carbon dioxide and hydrogen, produced from water using electricity, into beta-lactoglobulin, a major constituent of milk found in cows and sheep. EIC is part of ‘Horizon Europe’, an EU research and innovation funding programme focused on identifying, developing and scaling up breakthrough technologies. The HYDROCOW project funding comes from the EIC Pathfinder instrument which “targets the exploration of exceptionally bold ideas for radically new technologies and early-stage research”. The HYDROCOW project plans to build a carbon neutral system that works independently from agriculture and photosynthesis. Instead of starting from heterotrophic microbes (group of microorganisms – yeast, moulds and bacteria – that use organic carbon as food) that use feedstocks from agriculture, Solar Foods is modifying a hydrogen-oxidising microbe to secrete milk proteins. Solar Foods is already known for its proprietary microbe that feeds on CO2 and hydrogen to grow its novel high-protein ingredient Solein. Whilst firmly building its foundation on Solein, the Finnish food-tech company has been actively researching new food microbes for years and has lately developed engineering methods to modify those microbes. If HYDROCOW is successful, Solar Foods expects to gain a microbe that produces milk protein and a platform that in the future could be modified to produce other proteins as well. The company says that “there is a vast pool of ideas to extract from, ranging from edible proteins to various functional and even pharmaceutical proteins, like antibodies”. #SolarFoods #EuropeanInnovationCouncil #Finland