NEW TECH FOODS

Japanese engineering company Hitachi Zosen will start selling synthetic protein to cell-based meat producers as soon as 2025 using a process that reduces production costs by about 90%, Nikkei has reported. The cell-based meat protein will be made using a method developed by Japanese start-up NUProtein. Hitachi Zosen says it has streamlined a step in the production process to further drive down costs. NUProtein combines mRNA from animal DNA with wheat germ to produce the protein. The wheat germ is mixed in a special solution to produce an extract with a precise blend of ingredients. Hitachi Zosen has experience making machines capable of measuring and adding components in exact amounts for making drinks and seasoning. Leaning on that know-how, Hitachi Zosen mechanised the solution-making process for the wheat germ. Hitachi Zosen aims to start selling its synthetic protein to cell-based meat producers in Singapore from April 2025, while the company is looking to launch similar businesses in the US and Japan.

US-based cell ag company BlueNalu has raised $33.5 million from new and existing investors in a Series B financing round, according to Agronomics. Agronomics says the financing will enable Blue Nalu – whose mission is to become the global leader in cell-based seafood – in its next stage of growth and will help it progress towards scaling and commercialising its sustainable seafood around the world. Following regulatory approval, BlueNalu plans to launch its first commercial product, premium bluefin tuna toro. The toro portion of bluefin tuna is sought after in Asia where over 80% of the estimated global supply is consumed. BlueNalu says that currently, bluefin tuna is available in very limited supply, can be “extremely variable” in its quality and sensory attributes and has faced steep declines in fish stocks due to issues like overfishing and illegal, unregulated and unreported fishing. In addition to the capital raise, this month the cell-based seafood company announced plans to extend and enhance its strategic partnerships with three multinational seafood industry leaders headquartered in the APAC region. The partnerships are set to support BlueNalu’s planned introduction of cell-based seafood in a number of APAC nations over the coming years, through fostering market insights, understanding regulatory requirements and developing go-to-market strategies. The expanded collaborations include MOUs with Mitsubishi in Japan, Pulmuone in South Korea and Thai Union in Thailand, each with a strong presence in the global seafood sector. Lou Cooperhouse, president and CEO of BlueNalu, said: "We are honoured to deepen our collaborations with Mitsubishi, Pulmuone and Thai Union, visionary partners who share our commitment to driving innovation and shaping the future of the seafood industry. These extended partnerships in the APAC region underscore our dedication to working collaboratively with local experts in each region that we target, and our ultimate goal to provide our customers with healthy and trusted seafood options that have superior product benefits and align with evolving market conditions." The renewed collaborations, which began with Pulmuone in 2020 and with Mitsubishi and Thai Union in 2021, represent a shared interest in the commercialisation of cell-based seafood in Asia and a commitment to sustainable seafood solutions in order to meet rising demand. #BlueNalu #US #Mitsubishi #ThaiUnion #Pulmuone #AsiaPacific

Israeli food-tech start-up company, Wanda Fish Technologies, has secured $7 million in seed funding round. The round was led by global aquaculture investment fund Aqua-Spark, with participation from returning investors, such as The Kitchen Hub by the Strauss Group, Peregrine Ventures, Pico Venture Partners, Morevc and CPT Capital. Founded in 2021, Wanda Fish develops cell-based fish in environments beyond the ocean. The capital will boost the company's capacity to accelerate the development and expand the production of cell-based whole-cut bluefin tuna. Since its inception, Wanda Fish has secured a total of $10 million in funding. These cuts imitate the texture, flavour and nutritional value of "wild-caught" bluefin tuna, retaining the fish's natural muscle and fat cells and contain the same native proteins and fatty acids such as omega-3 and other essential nutrients. Wanda Fish's cell-based bluefin tuna fillets are free from common ocean pollutants like mercury, and are produced under non-GMO standards. Daphna Heffetz, co-founder and CEO of Wanda Fish, said: "We are excited and feel incredibly fortunate to collaborate with Aqua-Spark in propelling our venture forward. We are on a shared mission to improve the global food value chain, creating a tasty, more sustainable future for all. This financial backing by leading global venture funds gives us significant leverage to make sustainably cell-based, cruelty-free, and ocean-friendly bluefin tuna a reality." Wanda Fish has made rapid progress in developing a whole-cut bluefin tuna prototype to provide a premium source of nutritious fish that will alleviate strain on the ocean ecosystem. The advancements involve constructing a 3D filet structure using bluefin tuna cells, differentiated into both muscle and fat tissues. Through its proprietary technique, Wanda Fish can accurately manage fat levels in its end products, allowing for the creation of various filet cuts. Lissy Smit, CEO of Aqua-Spark, added: "In such a burgeoning and innovative sector, we are pleased to welcome Wanda Fish into our portfolio of companies based on the remarkable speed with which they've met significant milestones. We firmly believe in a future where sustainably farmed and cultivated seafood will work in concert with one another to alleviate the burden of overfishing, especially species like bluefin tuna, which are deemed unsustainable to farm." Jonathan Berger, CEO of The Kitchen FoodTech Hub, commented: "As the start-up's incubator, we've had the privilege of witnessing the immense progress Wanda Fish has made since their inception less than two years ago. Wanda Fish is transforming visionary ideas into a tangible, cutting-edge product that is just steps away from reaching its prototype. This is credited to a skilled and ambitious multinational team led by Daphna Heffetz that is undoubtedly poised for a resounding success story in the thriving alternative protein space; this spells good news for an overburdened marine ecosystem."

The Catalan government has invested €7 million in a research centre to help companies develop sustainable ways of making meat. The funding – which represents one of the largest investments ever made in alt-proteins across Spain – will run for four years and will help companies scale up the production of sustainable plant-based and fermentation-made foods. The Center for Innovation in Alternative Proteins (CiPA), based across various sites throughout the region, has been funded by the Department of Climate Action, Food and Rural Agenda of the Generalitat of Catalonia and the Institute of Agri-Food Research and Technology (IRTA). CiPA will carry out research into how the production process of alt-proteins can be used to reduce food waste, by transforming agricultural surplus and byproducts into nutritious food, with the potential to provide new revenue sources for farmers. As well as carrying out research, CiPA will help build essential infrastructure including research facilities and pilot plants, enabling startups to expand by providing them with the expertise and specialist equipment needed to develop, test and improve their products. According to the Good Food Institute (GFI), Spain is the fourth largest retail market for plant-based foods across Europe – with sales increasing by 9% between 2020 and 2022 to €447.4 million – driving green growth and creating new jobs. The GFI has welcomed the investment. Alex Holst, the GFI’s senior policy manager said: “This landmark announcement is a major step towards turning Catalonia into one of Spain’s leading hubs for sustainable plant-based and fermentation-made foods. The region is already home to pioneering alternative protein companies, but this investment will help develop a vibrant Catalan sector capable of producing delicious, affordable foods for the growing alternative protein market, generating highly skilled jobs and export opportunities.” #Catalonia #Spain

As the world grapples with the challenges of building a food system that is sustainable, ethical and capable of feeding a growing population, a wave of innovation is sweeping through the alternative protein industry. Last week, The Cell Base attended Future of Protein Production 2023, a two-day live event that brought together experts and pioneers in the field of alt-protein production. Taking place at the RAI convention centre in Amsterdam, the event kicked off with an introduction from Schmidt, founder of Red to Green: Food Tech Podcast, who shared an essential message: "If you want to go fast, go alone. If you want to go far, go together." This truly set the tone for a collaborative and forward-thinking gathering. Safety first One of the crucial topics discussed was food safety within novel food production, with insights from Masami Takeuchi, food safety officer at the UN’s Food and Agriculture Organization. Takeuchi emphasised the importance of nomenclature, explaining that certain terms – when translated – do not accurately convey the concept of cell-based foods, while noting that some nations may not allow the use of the commodity name ‘meat’ for these emerging proteins. She explained that with over 6,500 languages spoken globally, the challenge is to prioritise terms that are understandable in key UN languages: English, Spanish, Arabic, French, Chinese and Russian. The working definition that was agreed for use in the FAO expert consultation was “cell-based food” to minimise potential confusion for consumers – much to The Cell Base’ s joy. Mark Post, Dutch pharmacologist and a prominent figure in the field, highlighted the pressing need for alternative proteins. He cited the progress made since he himself unveiled the world’s first cell-based hamburger in 2013, referencing serum-free applications, the identification of different cell sources, new bioprocesses and the application of animal-free non-replicative models, as major strides in the right direction. Post also stressed the importance of ongoing research in areas like product quality and full-thickness tissue development. Dan Luining, the founder and CTO of Meatable, emphasised the role of pluripotent stem cells in creating real muscle and fat. He pointed out that sustainable scalability is a key advantage of cell-based meat compared to traditional meat production, stating that “The only thing we have, that they don’t have, is that we can sustainably meet future demand”. Striking the right balance A panel discussion delved into the balancing act of achieving sustainability and commercial viability in alt-proteins. Upstream Foods’ CEO Kianti Figler, Sophie's Bio Nutrients’ CEO Eugene Wang, Moa Foods’ CEO and Christophe Schmitt, protein expert at Nestlé Research, shared their insights. Their discussions focused on the significance of scaling, renewable energy and using byproducts to create sustainable and cost-effective production methods. The second day of the event continued with a panel discussing Europe's potential to lead in complementary proteins. The panellists discussed the need for collaboration, engagement with authorities and greater freedom to experiment with tastings to promote alternative proteins. Start-ups in the field also had their time in the spotlight. These innovative companies are working on various approaches to create sustainable and affordable alt-proteins including: Bosque Foods, which focuses on using agro-industrial side streams to produce mycelium; Poseidona, which creates sustainable proteins from algal waste; Upstream Foods, which is exploring the plant-based seafood market; and Vivici, which is developing animal-free dairy proteins, aiming to offer versatile ingredients for the market. These start-ups are at the forefront of transforming the alternative protein landscape. Exhibitors The Cell Base spoke with Ryan Kromhout, from the KROHNE Group, who explained how the company is addressing the challenges in the production of plant-based analogues for meat and fish, spotlighting the importance of accurate inline blending to achieve high-quality products. Science and tech company Merck was also exhibiting, showcasing its capabilities in supporting food scientists and manufacturers to develop and implement current and future ways of eating, such as sustainable food packaging, alt-proteins and cell-based meat and seafood. Dutch animal nutrition leader Nutreco was also present, offering solutions that go beyond nutrition – displaying its advice and tech that can help customers produce food in a sustainable way to feed the growing population. Nutreco has partnered with pioneers Mosa Meat and BlueNalu, which use waste and animal feed byproducts from its downstream process to create serum. Icelandic start-up ORF Genetics showcased its expertise in producing recombinant animal-free growth factors, using barley grain as a vehicle for production. These methods have led the company to boast an extensive portfolio of recombinant proteins for the cell-based meat market, as well as stem cell technology research, skincare and biopharma. Harnessing hybrid Nesli Sözer, a research professor from VTT Technical Research Centre of Finland, presented a forward-thinking approach to alt-protein production. She mentioned the advantages of a hybrid approach, which combines different sources such as yeast, fungi and berry cells, and provides colour. The approach has the potential to revolutionise alt-protein production, significantly reducing water use, land requirements and greenhouse gas emissions. The event concluded with a panel discussion on transitioning from hybrid to full-tissue alternative protein products by 2030. Co-founder and CEO of Wanda Fish, Daphna Heffetz; co-founder and CEO of Extracellular, Will Milligan; Meatable’s CTO and founder Daan Luining; and Sheena Fraser, VP of product development at Roslin Technologies, discussed the evolution of the industry and the need for enhancing taste, texture and look in alt-proteins. With continued funding and R&D efforts, the alt-protein industry is poised to offer consumers sustainable and delicious choices while addressing the environmental challenges of traditional animal agriculture. As Mark Post put it: "I think we need to have a longer horizon than 2030, not to get products to market – we already have that – but to get to full potential."

Swiss food-tech solutions company, QL AG, has teamed up with Ginkgo Bioworks to develop new dairy proteins made using precision fermentation. QL AG plans to use Ginkgo's expertise in strain engineering across various chassis organisms to advance its goal of providing high-quality nutritionally equivalent dairy proteins. Roger Föhn, CEO and co-founder of QL AG, said: "Dairy proteins derived using fermentation have advantages across many key dimensions, including taste and texture, as well as the fact that they have no arable land requirement and a lower water requirement. By accessing Ginkgo's platform, QL AG can help reduce the cost of producing dairy proteins with fermentation. We are excited to pursue our goal of making a quantum leap in alternative agriculture by leveraging Ginkgo's unique capabilities in producing strains at high titers and scaling fermentation processes." Kalpesh Parekh, VP of business development at Ginkgo Bioworks, added: "Dairy proteins provide an exciting opportunity to leverage our platform, as they have traditionally presented product developers with significant challenges around protein productivity, economics and functionality for efficacy across different applications". "We aim to solve such challenges with our deep expertise in protein engineering, novel bioactivity and biochemistry identification, high-throughput expression, functional studies and scale-up capabilities. We are so excited about QL AG's mission, and can't wait to further grow our capabilities in the precision fermentation space by working with such an innovative partner."

Meatable has been awarded €7.6 million under the Netherlands Enterprise Agency’s (RVO) ‘Innovation Credit’ programme. The RVO Innovation Credit is intended to advance the development of innovative projects with ‘considerable technological risks and excellent market prospects.’ Meatable plans to use the credit to further improve productivity and reduce costs in the lead-up to commercialisation. The start-up expects its unique technology platform to work as a partner to the meat industry to roll out products at scale. Agronomics co-founder and executive chair, Jim Mellon, said: “The new funding awarded to Meatable is a testament to its innovative approach and the immense potential of cultured meat...Meatable's innovative approach offers a promising solution by producing meat without the need for animal slaughter, thereby reducing carbon emissions, water consumption, and land use. We are excited to see Meatable enter the next stage of growth as it achieves regulatory approval and commercialises its products." The Innovation Credit comes on top of Meatable’s €30 million Series B funding round in August last year and will bring the company one step closer to commercialisation. Meatable also recently held ‘Europe's first’ public tasting of its cultivated meat products at its headquarters in Leiden, the Netherlands, and in April, the firm announced that it had achieved a 50% reduction in production times for its pork sausage from 8 days to just 4. #Meatable #NetherlandsEnterpriseAgency #theNetherlands

Plenty has opened its vertical farm in Richmond, Virginia, US, to grow berries at scale. The indoor farm, first announced in September 2022 , is said to be ‘one of the most technologically advanced farms in the world,’ making it possible to grow produce with peak-season flavour, year-round, almost anywhere in the world. The Richmond farm is able to produce more than 4 million pounds of strawberries per year – in less than 40,000 square feet – by growing vertically on 30-foot-tall towers. The farm will grow Driscoll's strawberries, combining Plenty's technology with global berry grower Driscoll's advanced genetics. The first strawberries from the farm will be available in early 2025. While most vertical farms focus on leafy greens, Plenty stands out with its patent-pending, modular growing system. The system, which the firm has spent ten years designing and optimising, is flexible enough to support a wide variety of crops – including strawberries. The vertical towers enable uniform delivery of nutrients, superior airflow and more intense lighting, delivering increased yield with consistent quality. Every element of the Plenty Richmond Farm – including temperature, light and humidity – is precisely controlled through proprietary software to create the perfect environment for the strawberry plants to thrive. It employs AI to analyse over 10 million data points each day across its 12 grow rooms, adapting each room's environment to the evolving needs of the plants, which optimises the strawberries' flavour, texture and size. Plenty has also engineered pollination. It uses a method that evenly distributes controlled airflow across the strawberry flowers – Plenty says this provides more efficient and effective pollination than using bees, which supports more uniform strawberry size and shape. Virginia Governor Glenn Youngkin said: “Plenty's farm will boost local agriculture production and drive economic development, all while diversifying against risks and protecting the environment”. Plenty’s CEO Arama Kukutai commented: “This farm is a model for the positive impact climate-agnostic agriculture can have, and proof that vertical farming can deliver the crop diversity, scaled and local production needed to future-proof the global food system. The Plenty Richmond Farm is the culmination of 200 research trials over the past six years to perfect growing strawberries with consistent peak-season flavour indoors year-round.” Kukutai continued: “Driscoll's sets an incredibly high bar for the quality of its berries and we're excited to join forces to consistently deliver an ultra-premium Driscoll's strawberry year-round". Plenty's campus in Richmond, Virginia Soren Bjorn, Driscoll's chief executive, added: “Partnering with Plenty for the launch of the Richmond Farm allows us to bring our premium strawberries closer to consumers in the Northeast, the largest berry consumption region in the US. This new innovative farm is a powerful step forward in continuing to drive category growth in new ways for our customers and consumers." The Plenty Richmond Farm uses 97% less land and up to 90% less water than conventional farming. It is expected to bring more than 60 jobs to Virginia and is the first farm to open on Plenty's 120-acre farm campus, which is the ‘largest indoor vertical farm campus in the world’. In July, Plenty and Mawarid announced an exclusive multi-year partnership to invest over AED 500 million ($130 million) in an indoor vertical farm in Abu Dhabi, aiming to produce more than 2 million kilograms of strawberries annually. #Plenty #US #verticalfarm

Bright Green Partners has announced the launch of the ‘Alternative Protein Expert Network,’ an initiative designed to fortify the plant-based-, fermentation- and cultivated-protein sectors. This new service grants access to over 2,000 global experts within Bright Green Partners’ (BGP) network, transforming how stakeholders navigate the rapidly evolving alt-protein landscape. In a statement, BGP said: “In light of recent challenges facing our industry, from widespread disinformation to inflationary pressures, there has never been a more critical time for clarity and guidance”. Geza Molnar, head of expert network at BGP, commented: "The primary value we offer to our clients, in contrast to generic expert networks, is clarity and in-depth insights. Drawing upon several years of dedicated support to leading organisations in the industry, we understand the challenges within the plant-based, cultivated and fermentation sectors. That’s why, alongside our more comprehensive strategy consulting services, we now offer the expert network service as a results-driven and cost-effective solution for the industry.” Navigating industry challenges with specialised expertise At BGP the coordination of inquiries is managed by specialised management consultants with extensive experience in the alternative protein industry, enabling the team to efficiently pinpoint the precise needs and connect customers with the right specialists. BGP is poised to meet a variety of requirements, including: Simplified solutions for early-stage investors – early-stage investors are aiming for simpler solutions while also seeking a deeper understanding of the industry. Balancing comprehensive consulting with in-house efforts for large corporations – large food and biotech companies are striking a balance between comprehensive consulting projects and their in-house efforts. Guidance for major consulting firms – major consulting firms have heightened their commitment to helping their clients navigate the complexities of the industry. Drawing from its large and diverse network of rapid-response expertise, BGP says it is able to deliver budget-friendly, targeted and actionable solutions to the challenges encountered by the alt-protein sector. Moreover, BGP's new service also provides freelance work opportunities to alt-protein experts, fostering growth and collaboration within the industry. BGP aims to expand its expert network beyond its current 2,000 members in the coming years.

CJ Foods, a business unit of South Korea-based CJ CheilJedang, announced that it entered into a joint development agreement with T&R Biofab. T&R Biofab is a Korean med-tech company that develops artificial tissues using its technology in the field of regenerative medicine based on 3D bioprinting. Under the JDA, the companies will work to develop alternative meat products using 3D bioprinting. They will leverage expertise between the food industry and 3D printing medical field to create new plant-based alt-protein products that match consumers' expectations on taste, texture, appearance and nutrition. Both companies perceive plant-based alt-protein food products – that go beyond the limitations of today's offerings – as new growth engines. Florian Viton, SVP of strategic innovation at CJ Foods, said: "At CJ Foods, we recognise that breakthrough innovation happens at the interface of distinctly different proficiencies and industries. We see our partnership with T&R Biofab as a unique opportunity to create alternative protein offerings that truly surpass the limitations hindering today's plant-based products. This exciting collaboration is part of CJ Food's broader strategy to accelerate our pace of innovation and seed new growth engines in support of CJ Food's global ambitions." Paulo Marinho, head of scientific strategy at T&R Biofab, added: "As global leaders and public figures increasingly draw attention to the alternative protein food sector, particularly the potential within 3D printed food, it is imperative to underscore that this domain seldom unites genuine food industry experts with accomplished printing specialists. This partnership stands as a unique instance where these two domains converge and collaborate, each pioneering its own sphere to achieve a shared and essential solution." #CJFoods #TRBiofab #SouthKorea

The German Federal Ministry of Food and Agriculture (BMEL) is funding an interdisciplinary research project on cell-based fish products. BMEL is investing €1.32 million as part of its innovation funding programme. The project is a collaboration between Bluu Seafood, Reutlingen University and the University of Vechta. It combines Bluu Seafood’s expertise in industrial research and commercialisation with Reutlingen University’s basic technological research and the University of Vechta’s basic social science research. The focus of the three-year research project is on the fat cells of salmon-like fish as the basis for foods rich in protein and omega-3 fatty acids. Through the programme, BMEL aims to help make alt-protein sources, in particular tasty, healthy fish fat cells, available for human nutrition, opening up new options for global food security in an era of population growth and climate change. Bluu Seafood is Europe's largest producer of cell-based fish. The company is investing €760,000 in the project, of which around €500,000 is funded by the BMEL. André Schiefner, Bluu Seafood’s associate director of cell culture and media development, is responsible for the overall coordination of the joint project at Bluu Seafood and will carry out industrial research on fat cell lines and the evaluation of commercialisation opportunities. Schiefner said: “This funding is a great success for Bluu Seafood and shows that cellular agriculture is a relevant future technology in Germany. With this project, Bluu Seafood can focus its applied research even more on the taste and nutritional value of fish products. This is an important step towards a sustainable and healthy supply of cell-based fish. It brings us a big step closer to our vision of making cultivated fish the new 'normal'.” #BluuSeafood #Germany #BMEL

Nutri-tech start-up Novella has unveiled prototypes of its new line of berry-derived bioactives and has opened a new pilot facility in Modiin, Israel. Charting a new course in the nutraceuticals industry, the start-up is in the later stages of developing intact-cell berry compounds grown outside of the plant using precision-controlled-environment technology. Through the platform, Novella hopes to ease some of the bottlenecks in the supply for high-demand berry ingredients within the global supplement space. The new facility comprises Novella’s operational headquarters and a pilot plant that will accelerate the cultivation of whole-berry fruit cells from five varieties, with each variety designed to meet distinct supplement market demands. Cultivation of the intact-cells in a precision precision-controlled environment preserves the integrity of the whole phytonutrients in the berries. Novella aims to introduce a new supply channel for these high-value nutraceuticals that are currently in peak demand. Itay Dana, co-founder and chief business development officer at Novella, said: “Berries cultivated solely for supplements on average require about 2,000 acres to yield just one ton of polyphenolic compounds. We have condensed that vast tract of agriculture into a 10,000-litre bioreactor that produces the same quantity of pure, high-value ingredients. This frees up valuable land for cultivating food crops and provides a host of other economic and environmental benefits, beginning with the complete elimination of waste.” He continued: “Our method requires minimal land, energy, and water usage and exerts a minimal carbon footprint. We can produce high-quality ingredients at affordable prices, independently of climate fluctuations, logistical challenges or social and political constraints.” Novella’s cultivation platform takes a whole-cell approach and involves no extraction processes. The company screens the plant’s tissues to pinpoint the areas of the plant harbouring the highest concentration of compounds. The selected cells are grown in a closed, controlled system that stimulates natural propagation, with growth maintained at a cellular level without the need of the whole plant. The cells are then transformed, without the need for solvents, into a nutritious, highly bio accessible and potent powder that the gastrointestinal system can readily absorb. “We perform a one-time selection procedure, taking tissue from the skin and flesh of the berries while the fruit is in it most potent stage,” explained Novella’s CTO Moshe Flaishman. By keeping cultivation at a cellular level, the start-up says it can maintain the berry’s natural complex of phytonutrients including vitamins, minerals and polyphenols, including anthocyanins. Moreover, the cell wall serves as a natural form of encapsulation, protecting the actives from oxidation and ensuring maximum absorption in the body. Dana added: “Polyphenols are powerful, yet volatile molecules that can experience losses during traditional extraction processes. Our non-extraction platform bypasses these deficits. The holistic approach harnesses the power of intact berry cells, guaranteeing the delivery of standardised, wholesome and pesticide-free bioactives." #Novella #Israel